Cabbage/ पत्ता गोभी Sabzi with Garlic

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MyTakeOnDish

This recipe is nutritious, delicious, flavorful, colorful and easy to make from a handful of ingredients. A must try recipe if you never liked cabbage 😉 .

As a kid, I remember, cabbage for me was acceptable only in “Hakka Noodles” or if it’s hidden, like in “Manchurian” and the curry was a big no-no. Things change, as we grow older and especially when you have a kid, we tend to analyze the benefits every vegetable has on our health and yes, Cabbage does have it’s own nutritional benefits..

I worked for about 2 years in Chennai, Cabbage was served as a side dish most of the times at hostel, every restaurant or a meals center when we order a Thali (complete meal), be it South Indian or North Indian with slight variation in the ingredients added and look.

This simple recipe has been designed by me from the look and taste of the curry served at different restaurants and also copied the way my mom cooked at home 🙂 Here is the recipe…

Serves: 4, Ingredients:

  • Cabbage shredded or chopped: 3 cups
  • Chana dal or Senagapappu: 1 tsp
  • Urad dal or Minapappu: 1 tsp
  • Rai or Mustard seeds: 1/4 tsp
  • Jeera: 1 tsp
  • Dry Red Chillis: 2
  • Curry leaves: A sprig
  • Green Chilli (slit): 3 to 4 (Adjust according to taste)
  • Chopped Garlic: 1 tbsp (garlic cloves can be added as a whole crushed and added)
  • Hing or Asafoetida: 1/4 tsp
  • Chopped Onions: 1/2 cup
  • Chopped Coriander: 2 tbsp
  • Turmeric or Haldi powder: 1/2 tsp
  • Salt: Adjust to taste
  • Dhaniya or Coriander powder: 2 tsp
  • Coconut Oil: 1 tbsp (or any cooking oil)

Things to prepare or set up before we start cooking:

  • Chop or Shred the cabbage.
  • Wash the veggie well. I usually soak any veggies for about ten minutes in salt water and then wash them with normal water before using it.
  • Drain the excess water using a colander or a big strainer.

Let’s Get Started:

  • Take a non stick pan or heavy bottomed Kadhai, add 1 tbsp oil.
  • Heat oil, add chana dal. Give it like 3 seconds to fry and add urad dal.
  • Add mustard seeds, followed by cumin seeds. Let them splutter.
  • Add dry red chilli, saute and add curry leaves..
  • Saute for a minute, add slit green chillies. Saute, add garlic and fry till you get a good aroma.
  • Add hing, saute and add chopped onions.
  • Add salt and fry the onions till translucent, add chopped coriander and saute. Feel that amazing aroma..:)
  • Add turmeric powder, saute. Add the shredded or chopped cabbage and mix well.
  • Now, Let’s cover it with a lid and allow it to cook for about 5 minutes on medium flame. If the cabbage is not tender, you can cook with the lid on for couple of more minutes. When the cabbage becomes slightly tender is when you can remove the lid, or else the cabbage will turn mushy.
  • Remove the lid, add coriander powder and mix well.
  • Saute stirring on medium to low flame until the cabbage looks tender-crisp.
  • You can cook for longer, if you want the cabbage a bit crispy and fried well.
  • I prefer the curry tender-crisp similar to the final picture of the dish shared in my recipe pictures.
  • Depending on your preference, cook the cabbage for longer or less, turn off the flame and we are all set 🙂

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My Take on the dish:

  • In this recipe, Garlic can also be substituted with chopped ginger or the ginger-garlic paste. There is variation in flavors with the ingredient you choose and the taste.
  • Freshly grated coconut can also be added to the dish at the end. When there is no fresh coconut at home, I usually use coconut oil to get that flavor. If I have one, I use normal cooking oil and add grated coconut at the end..:)

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