Patta Gobi Sabzi Recipe – Cabbage Tomato Sabzi

Ingredients

• 300 grams Cabbage (Patta Gobi/ Muttaikose) thinly sliced or diced
• 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
• 1/4 teaspoon Cumin seeds (Jeera)
• 2 Green Chillies finely chopped
• 2 Tomatoes finely chopped
• 1/2 teaspoon Turmeric powder (Haldi)
• 1/2 teaspoon Coriander Powder (Dhania)
• 1/2 teaspoon Red Chilli powder to taste
• 1 Bay leaf (tej patta) torn into half
• Salt to taste
• 1/2 teaspoon Oil
• 4 sprig Coriander (Dhania) Leaves chopped for garnishing

Steps

1. To begin making the Patta Gobi Sabzi Recipe prepare all the ingredients and keep them ready.
2. Heat oil in the pressure cooker; add in the mustard seeds and cumin seeds and allow them to crackle. Once they crackle, add in green chillies, the tomatoes and saute the tomato until slightly softened.
3. Once the tomatoes are slightly softened, add in the turmeric powder, salt, coriander powder, red chilli powder, bay leaf and give it a stir. Stir in the cabbage and add a tablespoon of water into the cooker.
4. Cover the pressure cooker cook for 3 to 4 whistles and turn off the heat.
5. Release the pressure immediately by running it under cold water or releasing it with a fork placed under the whistle.
6. Once the pressure is released, stir in the chopped coriander leaves, check the salt, the spice levels and the Patta Gobi Sabzi is ready to be served.
7. If you are using a saucepan method to cook, then keep the pan covered and cook until the Patta Gobi Sabzi is soft and you have the texture that you desire.
8. Serve the Patta Gobi Sabzi along with Thepla and Gujarati Dal to make a wholesome meal.