Kobichi Bhaji / Patta Gobi Ki Subji / Cabbage Masala

Kobichi Bhaji / Patta Gobi Ki Subji / Cabbage Masala

By NamakShamak
  • Serves:
  • Prep Time:
  • Cooking:
  • Calories:




I never liked the idea of a Patta Gobi ka Subji for meals,as a child!! It used to be a nightmare lunch to see a plain dry patta gobi and roti in my tiffin!! It used to be bearable for dinners, cause then,you have the Dal chawal for rescue atleast , but when it comes in tiffins,there's a no escapr route,apart from ofcourse,starving!! And , I can never be able to bear the growl of an empty stomach!! Maybe that explains my slightly heavier frame!!

Now, being a homemaker and mother myself, I do understand that making a patta gobi is inevitable ,since atleast once you are bound to run out of choice for vegetables. I decided to make it interenting and tastier and more juicy than dry and limp subji! Ofcourse,I play it safe and make it only for dinners with Dals and Raitas for rescue! But my husband does relish this version of cabbage and really does not needs the rescue plan!

Ingredients

Directions

  1. Heat oil in a kadhai and add cumin and mustard seeds. Once they splitter ,add chopped green chillies.
  2. Add tomatoes after 1 min. and fry. Add Green Peas and turmeric,and cover lid and let the peas cook.
  3. Now add shredded cabbage and mix.
  4. Add red chilly powder and salt and sugar and mix together.Cover and cook for 1 min on low flame.Add chopped coriander and serve with hot phulkas.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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