Cabbage stir fry, also known as patta gobi sabzi, is an Indian cabbage dish, sauted with spices. It is vegan, gluten-free, easy to make, and delicious.
Ingredients
Cabbage stir fry is an easy to make dish with very few Indian spices. Basic spices like turmeric powder, coriander powder, red chili powder, salt, and oil are used. I like to add some peas, and carrots to add a slight crunch. Either frozen or fresh peas works well.
Spices like whole red chili, mustard seeds, urad dal, and curry leaves are used for tempering.
Steps
Using a vegetable peeler, peel the carrots and dice them. Chop the cabbage into thin strips about 4-5 mm in thickness and about 2 inches in length.
On medium heat, heat a large pan. Once the pan is hot, add oil. Once the oil is hot, add the mustard seeds, Urad dal, and red chili and saute for a few seconds until the mustard seeds crackle.
Add the curry leaves and serrano peppers. Add the carrots and peas and mix well. Now put the chopped cabbage, salt, coriander powder, and turmeric powder and mix everything well.
Cover the pan and continue to cook on medium heat for 10-15 minutes. Stir it with a spatula intermittently to avoid the vegetables from sticking to the bottom of the pan.
Once all vegetables are cooked well, the cabbage stir fry is ready. Turn off the heat.
Serving suggestions
Cabbage stir fry or patta gobi sabji is best served with Indian bread like roti, puri, or paratha. It is also served along with dal and rice. It is served also as part of Indian thali or platter with other curries.
Storage
Once you have cooked the cabbage stir fry, it is best to serve it hot. However, if you have any leftovers, you can store it in the fridge for 3-4 days. Allow it to cool down completely and then store it in an air tight container in the refrigerator.
You can reheat the stir fry cabbage in the microwave before serving.
If you enjoyed this recipe, you may also like
Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.
📖 Recipe
Cabbage Stir Fry - Indian Sytle
Equipment
- 1 Large Pan
Ingredients
Vegetables
- ½ medium Cabbage (about 1 lb., chopped)
- 2 medium Carrots (peeled and diced)
- ½ cup Peas (frozen or fresh)
Spices, herbs, and oil
- 1 teaspoon Oil
- ¼ teaspoon Mustard seeds
- 1 dry Whole Red Chili
- 8-10 Curry leaves
- 1 teaspoon Serrano pepper (chopped, optional)
- 1 teaspoon Urad dal (optional)
- ½ teaspoon Turmeric powder
- ½ tablespoon Coriander powder
- 1 teaspoon Salt (to taste)
Instructions
- Heat a large pan on medium heat.
- Once the pan is hot, add oil.1 teaspoon Oil
- Once the oil is hot, add the mustard seeds, urad dal, and red chili, and saute for a few seconds until the mustard seeds crackle.¼ teaspoon Mustard seeds, 1 dry Whole Red Chili, 1 teaspoon Urad dal
- Add serrano peppers and curry leaves.8-10 Curry leaves, 1 teaspoon Serrano pepper
- Add carrots and peas. Mix well.2 medium Carrots, ½ cup Peas
- Add the cabbage, salt, coriander powder, and turmeric powder and mix everything well.½ medium Cabbage, ½ teaspoon Turmeric powder, ½ tablespoon Coriander powder, 1 teaspoon Salt
- Cover the pan and continue to cook on medium heat for 10-15 minutes.
- Stir with a spatula intermittently to avoid the vegetables from sticking to the bottom of the pan.
- Once all vegetables are cooked well, the cabbage stir fry is ready. Turn off the heat.
Comments
No Comments