Crisp at the edges and tender through the middle, Quick Spiced Cabbage Stir Fry (Patta Gobi Ki Subzi) is a vegan, vegetarian Gluten-free, Vegan main course made with cabbage finely chopped/sliced, canola oil, and mustard seeds in about 30 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: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Cuisine: Gluten-free, Vegan

Ingredients

  • 2 cups cabbage finely chopped/sliced
  • 2 teaspoons canola oil
  • 1/2 teaspoon mustard seeds
  • 1 dry red chili pepper ((more or less by taste))
  • salt to taste ((1/4 teaspoon))
  • 1 teaspoon minced garlic
  • 1/4 teaspoon turmeric powder
  • pinch asofetida ((hing))
  • 1 teaspoon yellow mung lentils/daal ((skinless split mung beans))

Method

  1. In a large pan, add oil and heat on medium heat for 2 minutes
  2. Add in mustard seeds when the oil is hot.
  3. Add in asofetida. Break the red chili pepper and add to the oil and mix well.
  4. Add in the garlic and cook for a minute.
  5. Add in the turmeric and the daal/beans and mix for a minute.
  6. Add in th cabbage and salt and mix well. Cover and cook on low heat for 15-20 minutes stirring occassionally.
  7. Serve hot with Roti,Naan or rice, with pickles or daal/lentil curry!

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.