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Patta Gobi - Matar
[Cabbage - Peas]


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Patta Gobi - Matar  [Cabbage - Peas]


Cabbage (Patta Gobi) - 1 medium (finely chopped)
Shelled Peas(Matar) - 1/2 cup
Green chilli - 2-3 (slit)
Mustard oil - 1 to 1 and 1/2 tbsp
Cumin seeds - 1/2 tsp
Bay leaf - 1-2
Green cardamom - 2-3
Cloves - 3-4
Salt - as per taste
Turmeric powder - 1/4 tsp
Sugar - 1/2 tsp
Ginger (grated) - 1 tsp
Ghee - 1 tsp
Roasted masala powder - 1 tsp*
*(made by dry roasting cumin seeds, green cardamoms, cloves and cinnamon stick, and grinding to fine powder)

Method of Preparation

1. Wash and drain the vegetables.
2. Heat oil in a kadai and add bay leaves and cumin seeds. Fry till they redden.
3. Add green chillies and fry for half a minute.
4. Add the vegetables, stir and cover for 1 minute.
5. Add salt and turmeric powder, stir and cover. Keep covered for 3 minutes, on high heat,
    till cabbage releases water.
6. Lower the heat and cook covered till done, stirring twice or thrice.
7. Add ginger, mix and increase the heat to high.
8. Keep stirring till excess water is absorbed.
9. Add ghee and sugar, mix and lower the heat. Keep covered for 2 minutes.
10. Sprinkle roasted masala powder, mix and remove from heat.
11. Serve hot with rice or roti.

Notes & Tips