Simple, practical, and full of everyday flavour, Patta Gobi chole is a vegan, vegetarian Indian main made with mustard seeds, cumin seeds, and coriander powder in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoons turmeric powder
  • pinch of asofetida
  • 1 bay leaf
  • 1 dried red chilli
  • 2 teaspoons oil
  • 1 serrano pepper (chopped thinly)
  • 1 inch ginger chopped
  • 2 cloves of garlic chopped
  • 1 green cabbage (chopped)
  • 16 oz can garbanzo beans strained
  • 1/2 teaspoon salt or to taste
  • 1/2 cup cilantro leaves for garnish

Method

  1. In a large pan, heat the oil on medium heat till hot.
  2. Add in the mustard seeds and let sputter.
  3. Add in the cumin seeds, coriander powder, asofetida and turmeric and let roast for a minute.
  4. Add in the red chilli, bay leaf, serano pepper, ginger and garlic and cook for 3-4 minutes, stirring frequently.
  5. Add in the strained garbanzo beans and mix well.
  6. Cook covered on medium heat for 5 minutes.
  7. Mix well again and let cook for another 3 minutes.
  8. Add in the chopped cabbage and salt and mix well.
  9. Cook on medium low heat, covered for 10 minutes.
  10. Stir it well and check after another 10 minutes if the cabbage is soft enough.
  11. Cook for another 10 minutes.
  12. Garnish it with fresh cilantro leaves and serve hot with rotis or naan and a Garlic Papad!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.