Thursday, January 8, 2009

Cabbage Sabzi/ Patta Gobi Sabzi

We spent the first day of our long winter vacation shopping for ear covers, water proof pants and other skiing accessories. We were preparing for our Tahoe vacation and the monstrous job of packing clothes was still left to be taken care of. Such was the situation when the question of "what to make for dinner" arose. I scanned the fridge for vegetables which would cook fast and saw a cabbage head lying there. I decided to make this subzi which had very often adored our tiffin boxes in the school and college days.

Broccoli, cauliflower and cabbage are part of the
cruciferous family of vegetables. They contain high quantities of vitamin C and I have also read about them possessing cancer fighting properties. Here is the quick recipe for cabbage sabzi.

4 cups shredded green cabbage
2 potatoes
1 teaspoon red chili powder
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/4 teaspoon cumin powder
pinch of asafoetida
1/2 teaspoon garam masala
1/2 teaspoon amchur or dry mango powder
4 tablespoon cilantro or coriander leaves
1 tablespoon oil
salt for taste


Wash and peel the potatoes. Chop the potatoes into small cubes. Heat oil in a skillet and add cumin seeds. Add asafoetida and turmeric powder. Add potato cubes and cook covered till the potato is soft. Add the shredded cabbage and cook covered for 3-4 minutes. Cooking the cabbage for a long time will turn it soggy and cause the cabbage to loose its crunchyness. Add chili powder, cumin powder, amchur and garam masala. Mix well. Add salt as per taste. Garnish with coriander leaves and enjoy the sabzi hot with roti.

Preparation time: 30 minutes
Serves: 2-3