|"Patta Gobhi Aloo Mutter ke Subzi"|
Cabbage is a very versatile vegetable with numerous health benefits and is widely used in various cuisines in different forms. It can be eaten raw in the form of salads, as a quick stir fry, add it to your soup or make a dry subzi with assorted Indian spices and ejoy it with roti, paratha or as aside dish with the Dal Rice.
The recipe which I am sharing here is how I have learnt from my Mom, Its prepared in mustard oil and gets its unique flavor from Paanch phoran....which is a blend five whole spices.
Patta Gobhi (Cabbage), shredded- 4 cups
Potato, pealed and cubed - 2 medium
Green peas, shelled - 3/4th cups (I have used frozen peas)
Tomato, chopped - 1 large
Onion - 2 (1 medium size + 1 small)
Garlic cloves - 2 (fat ones)
Ginger, julienned - 1 teaspoon
Green chilies - 2 pcs
Green coriander - 2-3 tablespoons
Red chili powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Coriander Powder - 1 tablespoon
Asafoetida (Hing) - a pinch
Garam Masala powder - 1/2 teaspoon
Paanch phoran - 1 teaspoon
Bay leaf - 1
Mustard Oil -2 Tablespoon
Salt to taste
Sugar - a generous pinch
Wash the shredded cabbage, potato and green peas thoroughly and keep in a strainer to shed excess water.
Make a paste of the small onion and garlic cloves, add the red chili powder, turmeric powder and coriander powder, mix well, if needed add a teaspoon or two of water and make a paste, keep aside.
Heat oil in a kadhai, add the Paanch phoran, once the spices start popping and release there aroma add the bay leaf and asafoetida. Add the sliced onions and fry until they start changing colour. (If using mustard oil then first heat the oil to its smoking point, turn off the flame, let it cool for 2 minutes and then turn on the flame once again and continue cooking. )
Once the onions start turning brown add the onion garlic masala paste al, mix well and fry for 2-3 minutes, add sugar,mix well and addthe chopped tomatoes, fry until the tomatoes turn tender.
Add the shredded cabbage, potatoes and green peas, mix well and add salt. Minutes after adding salt the cabbage will start to wilt and will release quite a bit of water, cover and let the vegetables cook in there own juices for 5-7 minutes, keep stirring in between.
After 5-7 of cooking, the potatoes and green peas will be tender and most of the water would have dried up.(By any chance if the potatoes are not done just cover and cook for a minute or two, if needed add some water.) Mix well and add the julienned ginger, green chillies and garam masala, mix well and cover with lid and cook again for another 2-3 minutes. Add chopped green coriander, mix well and cook for 2-3 minutes.
Once done turn off the flame and serve hot along with roti, paratha or simple dal rice.
At our home most green vegetables are prepared in Mustard oil but you can easily substitute it with any cooking oil that is used at your home.
Mustard oil has a pungent taste, if using mustard oil then first heat the oil to its smoking point, turn off the flame, let it cool for 2 minutes and then turn on the flame once again and continue cooking.
Cabbage has a high water content, the potatoes and peas get cooked easily along with cabbage, however its better the cover and cook on medium flame, it might take a bit longer but the flavors blend well.
Never worry about leftovers as you could use it as a stuffing in sandwiches or parathas or just reheat well and enjoy. I somehow love the leftover subzi with freshly made parathas.