Many people disdainfully think of cabbage as a bunch of bland tasting leaves that are used to make an equally bland tasting salad – but it doesn’t always have to be that way. Up in the northern regions of India there is a traditional preparation of cabbage with potatoes cooked in Mustard Oil along with an exciting array of spices… a preparation that adds a hot tingling warmly enticing zing to the otherwise subdued flavour of cabbage.
In today’s post, we will be making a dish called Patta Gobi Aloo Ki Sabzi – a recipe that will dramatically alter your opinion of the humble cabbage. The soft succulence of the potatoes and the crunchiness of the cabbage combine to create a delicious experience for your taste buds.
Here are the ingredients that you will require.
Cabbage (Patta Gobi): 250 grams
Potatoes (Aloo): 250 grams
Mustard Oil: 2 tablespoons
Green Chillies: 2
Cumin (Jeera) Seeds: Half a teaspoon
Ginger (Adrak): One half-inch piece
Asafoetida (Heeng): Just a pinch
Turmeric (Haldi) Powder: Half a teaspoon
Coriander (Dhania) Powder: Half a teaspoon
Coriander (Dhania) Leaves: 1 tablespoon
Red Chilli Powder: Half a teaspoon
Mango Powder (Amchur): Just a pinch
Garam Masala: Just a pinch
Salt: to taste
The quantities mentioned above are for preparing two servings. Adjust the quantities proportionately to suit the number of servings that you require.
Wash the cabbage and cut the leaves into small pieces.
Peel and wash the potatoes and cut them into small cubes..
Finely chop the green chillies.
Peel, wash and grate the ginger.
Coarsely chop the coriander leaves.
Heat the Mustard Oil in a pan on a High flame till the oil reaches its smoking point. When this point is reached streams of aromatic white smoke will rise gently from the surface of the hot oil. Reduce the flame to Medium.
Add the cumin seeds and asafoetida to the hot oil and sauté till the cumin seeds start to splutter.
Next, add the chopped green chillies, the grated ginger, turmeric powder and coriander powder. Stir to mix all the ingredients well. Continue to sauté.
Now add the cabbage, potato, red chilli powder, garam masala and salt to taste. Stir to ensure that the cabbage and potato pieces are well-coated in the spices. Then add a couple of tablespoons of water. Cover the pan with a lid and cook for around seven minutes.
After seven minutes remove the lid and check whether the potato pieces are done (use a fork to see if the potato pieces are soft). In case you find that the potatoes are not done, cover the pan again, reduce the flame to Low and cook for another five minutes or so.
Now add the mango powder and stir to mix well – then turn the flame off.
Transfer the contents of the pan to a serving dish and garnish with the chopped coriander leaves.
Your traditional north Indian Patta Gobi Aloo Ki Sabzi is now ready. Serve it hot. This dish is usually eaten with hot butter-coated Chapatti.
You can find more recipes at : https://www.purioilmills.com/recipes-in-english/