Vegetarian favorite
Homemade Spicy Patta Gobi Sabzi
Enjoy Noor's homemade spicy Patta Gobi Sabzi, cooked with fresh cabbage, whole red chillies, tomatoes and aromatic spices. A simple, flavourful dish made with everyday ingredients.
Prep time
15 mins
Cook time
30 mins
Serves
3-4
The secret is in the simple spices
Fresh cabbage, whole dried red chillies, tomatoes and everyday spices come together to create this comforting homemade sabzi. No potatoes or peas, just simple ingredients and delicious flavour.
Noor's homemade spicy Patta Gobi Sabzi recipe
Watch Noor's homemade Patta Gobi Sabzi come together with fresh cabbage, whole dried red chillies, tomatoes and everyday spices.
Ingredients & how to make it
Ingredients
- 1 medium cabbage (approximately 600 g), finely shredded
- 2 medium tomatoes, chopped
- 1 medium onion, thinly sliced
- 3–4 whole dried red chillies
- 1–2 green chillies, slit
- 1 tsp finely chopped ginger
- 1 tsp finely chopped garlic
- 1 tsp cumin seeds
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder, or to taste
- 1 tsp coriander powder
- ½ tsp cumin powder
- ¼ tsp garam masala
- 2–3 tbsp cooking oil or mustard oil
- Salt to taste
- Fresh coriander for garnish
Method
1. Remove the outer leaves, wash the cabbage thoroughly and shred it into thin strips. Drain the excess water.
2. Heat oil in a kadai. Add cumin seeds and let them crackle. Add the whole dried red chillies and sauté briefly until fragrant.
3. Add the sliced onion and cook until lightly golden. Add ginger, garlic and green chillies. Sauté for another minute.
4. Add chopped tomatoes, turmeric, red chilli powder, coriander powder, cumin powder and salt. Cook until the tomatoes soften and the masala comes together.
5. Add the shredded cabbage and mix thoroughly so the masala coats it evenly. Cook uncovered for around 5 minutes, stirring occasionally.
6. Cover the kadai and cook on low to medium heat for 10–15 minutes. Stir occasionally. The cabbage will release its own moisture and soften. If it starts sticking, add a small splash of water.
7. Once the cabbage is tender and excess moisture has evaporated, add garam masala and optional amchur powder. Mix gently and cook uncovered for another 2 minutes. Garnish with fresh coriander.Serve hot with roti, paratha or dal and rice.
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