Patta Gobhi Matar ki Sabzi
Patta Gobhi Matar ki Sabzi
Patta Gobhi (cabbage) is a versatile vegetable that can be used in many sabzis, to make wraps, or ferment. One of my favorite way weeknight dinner options is Patta Gobhi matar ki sabzi. This recipe is my mom’s recipie and she makes it almost once a week for dinner or lunch. She not only makes it for dinner but brings it on long road trips for car meals. It’s easy to hide in a roti or thepla burrito. I remember when on our roadtrip to Orlando, many years ago, my mom packed sukhe aloo, patta gobhi matar, and pickles for our drive down. Every thing was finished before we even made it to Orlando. Maybe we at too much becuase we were sitting in a car or the sabzis were just so good!
Patta gohbi matar, litereally translates to cabbage with peas, is a great addition to your dinner recipe cycle. It’s a simple and tangy sabzi of cabbage and peas cooked in spices. It’s a great option for when you are under time crunch to get dinner or lunch on the table! Spice it up to your taste! Pack the leftovers and bring it with you for lunch the next day with a thepla or roti.
All the spices used in this recipe are masaldani staples. This patta gobhi matar sabzi is super easy to make. Great to enjoy for lunch or dinner or on the road with a thepla! The recipe is completely vegetarian and vegan friendly!
Grated Cabbage
Washed Peas
Amchum Powder mixed in
Serving Size: 2 | Prep Time: 3-4 minutes | Cook Time: 7 minutes
Ingredients:
1 1/2 cups grated Cabbage
1/2 cup washed frozen Peas
1 small Green chili
1 tbsp. Oil
Pinch of Mustard Seeds
Pinch of hing (Asafoetida)
1/4 tbsp. dry Amchur powder (dry mango powder)
1/2 tsp. salt
1/2 tbsp. Lal mirchi (red chili powder)
1 tbsp. Dhania (dry coriander powder)
Pinch of Haldi (Turmeric)
1/2 tsp. sugar
2 leafs meetha neem (curry leaves)
Preparation:
Finely chop green chilies and grate cabbage on medium thickness
Heat oil in a pot on medium heat. Add mustard seeds to crackle then add green chili and meetha neem. Stir everything together
Add cabbage and peas to the pot. Add hing, salt, lal mirchi, dhania, haldi and stir well to coat the cabbage and peas. Add the amchur powder last. Put a lid on and let it cook for 3-5 minutes
Turn off heat and stir sugar in with the sabzi
Serve:
Garnish with chopped cilantro [optional]
Eat sabzi warm or cold with roti, rice
