Patta Gobi aur mutter sabji literally means a curry with cabbage and peas. It is a very simple, easy and quick to cook recipe. Like most of my recipes, this one is also my mom’s recipe and comes under the label of “ma ke hath ka khana” (food made by mom).
Most young Indians that I know have a love-hate relationship with cabbage. It is a fun vegetable to have in spicy indo-chinese food, and in rice dishes like fried rice. But not everyone is fond of cabbage curry with chapatti. I love all veggies equally, so fortunately for me eating cabbage in a curry form is as enjoyable as eating it in a salad or in fried rice. Chopping the cabbage is the only time consuming part here and once chopped the curry can be prepared in less than 30 minutes.
Difficult level: Easy
- 1 medium sized cabbage
- 1 medium/small potato
- ½ cup peas-frozen or fresh
- 2 tbsp cooking oil
- ½ tbsp mustard seeds
- Less than 1/4th tsp turmeric powder
- 1 tbsp coriander cumin powder
- 2 tbsp red chilli powder
- ½ tbsp garam masala
- Salt to taste
- Take a medium sized cabbage and chop it finely. Peel the potato and chop it in small cubes. Rinse the chopped cabbage and frozen peas well with water in a big vessel or a colander.
- Take oil in a frying pan and add mustard seeds to it. Heat the oil until the mustard seeds start sputtering. Then gently add the peas and chopped potato to the oil. Cook for about a minute. Add the cabbage to the peas and potato mixture in the pan and stir.
- Add all the spices except salt and let it all cook for 10-15 minutes. Test the potato for softness. When almost done, add salt and let everything cook for another 5-10 minutes. Taste the curry and adjust for salt/spiciness.
- Serve hot with chapattis and yogurt.