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cabbage sabzi recipe
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cabbage sabzi recipe, patta gobhi ki sabji

A dry sabzi made using cabbage or patta gobhi that can be served with roti, chapathi or rice.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Curries
Cuisine: North Indian
Servings: 4
Calories: 310kcal
Author: Asiya

Ingredients

  • 2 tbsp oil
  • 1 medium size onion finely sliced/chopped
  • 2 green chillies finely slit
  • salt - to taste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder/haldi
  • 1/2 tsp ginger garlic paste
  • 1/2 kg cabbage or patta gobhi
  • 1 cup matar/peas
  • 2 tbsp finely chopped coriander leaves/hara dhania
  • 2 tbsp finely chopped fenugreek leaves/methi leaves

Instructions

  • Firstly, shred the cabbage well, wash it well under running water.
  • Take a pressure cooker or a cooking pan, add oil and heat it.
  • Add sliced onions, green chillies, cook them until the onions turn soft.
  • Add salt, red chilli powder, turmeric powder, ginger garlic paste, mix well and cook on low flame until oil leaves the sides.
  • Add the shredded cabbage, add 1 cup matar into it and mix well.
  • Cook the cabbage and matar for 5 minutes on low flame.
  • Mix well.
  • Cover the pressure cooker lid.
  • Pressure cook the sabzi for 1 or two whistles.
  • Switch off the stove and reduce the steam.
  • Remove the lid.
  • Add some freshly chopped fenugreek leaves and coriander leaves, mix well
  • Cook the sabzi for 2-3 minutes.
  • Serve hot with rice or chapathi.

Notes

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.

Nutrition

Calories: 310kcal
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