A dry sabzi made using cabbage or patta gobhi that can be served with roti, chapathi or rice.
1. If one is using a cooking pan or a pot, then just cooking the cabbage and matar until they turn soft would be enough. Just before few minutes of switching off the flame, add coriander and methi leaves.
2. Adding methi leaves is totally optional and since they are seasonal, methi can always be skipped.
4. Adding of coriander leaves gives a good flavor and fragrance to the curry.
5. Adding of matar is optional and if peas is not available then make the cabbage sabzi just using cabbage and skip using matar.