Cabbage ki sabji kaise banate hai/cabbage ki sabji kaise banti hain
In Bengali, we also call the patta gobi recipe ‘bandhakopir ghonto.’
Patta Gobi (cabbage) a humble vegetable, transforms into a delectable dish when combined with green peas in this “Motor diye Patta Gobi Recipe”.
There are quite a few variations of patta gobi recipes, such as “rui macher matha diya patta gobi“, “aloo patta gobi”, etc
Making a good patta gobi recipe in Bengali style can be a bit challenging, but with just a few days of practice, it starts to become perfect.
This patta gobi recipe, a traditional Bengali delight, carries the essence of my mom’s signature dish.
This Patta Gobi Recipe holds a special place in the heart, reminiscent of childhood memories and the desire to recreate the taste of home.
Practice and dedication are key to perfecting this dish.
Give it a try, and do let me know, I will assist you completely.
Ingredients (Patta Gobi Recipe with Green Peas):
- 500g fresh cabbage
- 1 medium-sized potato
- 1 medium-sized tomato
- 3 green chilies
- 1/3 cup ginger paste or grated
- 160g green peas
- 1 dry chili and bay leaves
- 1/2 teaspoon raw cumin (jeera)
- 1 teaspoon each of haldi powder, jeera powder, dhania powder
- 1/3 teaspoon garam masala powder (DIY garam masala including 2 elaichi, 1 dalchini, a pinch of sauf seeds,(cardamom, cinnamon, and fennel,) paste or powder)
- Handful of Dhania leaves
- Mustard oil
- Salt
- A pinch of sugar
- Fresh Cabbage (500g): The main vegetable, providing a crisp texture and mild flavor to the dish.
- Medium-sized Potato (1): Adds a starchy element, enhancing the dish’s heartiness.
- Medium-sized Tomato (1): Offers a balance of acidity and sweetness, contributing to the overall flavor.
- Green Chilies (3): Infuse a spicy kick, elevating the dish’s heat level.
- Ginger Paste or Grated (1/3 cup): Provides a pungent and aromatic flavor, enhancing the overall taste.
- Green Peas (160g): Adds sweetness and a pop of color, complementing the cabbage.
- Dry Chili and Bay Leaves (1 each): Introduce depth and aroma to the dish.
- Raw Cumin (Jeera – 1/2 teaspoon): Enhances the earthy and warm notes in the recipe.
- Haldi Powder, Jeera Powder, Dhania Powder (1 teaspoon each): A trio of ground spices that brings depth and warmth.
- Garam Masala Powder (1/3 teaspoon): A homemade blend including cardamom, cinnamon, and fennel, adding a fragrant and warming touch.
- Handful of Dhania Leaves: Fresh cilantro leaves for a burst of freshness.
- Mustard Oil: Traditional cooking oil in Bengali cuisine, providing a distinctive flavor.
- Salt: Essential for seasoning and balancing flavors.
- Pinch of Sugar: Adds a hint of sweetness, balancing the overall taste profile.
Shaping the Taste Tips for achieving perfection include consistent stirring, precise timing, and balancing the spices.
The art lies in creating a harmonious blend of flavors.
Step-by-Step Method with Photo(patta gobi recipe):
Step 1: Preparation of patta gobi recipe
Cut and wash the cabbage thoroughly.
Boil the cabbage in water for 7 to 10 minutes to remove any residual insect-killer medicine.
Drain excess water and set aside.
Peel and cube the potato.
Fry the cubed potato until golden brown.
Chop the tomato, green chilies, and dhania.
Step 2: Cooking Process
Heat oil in a pan.
Add bay leaves, dry chili, and raw jeera.
After a few seconds, add the boiled cabbage, chopped tomato, green chilies, 1 teaspoon haldi, and salt.
Stir well for 5 minutes on medium to high heat.
Add Green peas Cover the pan and let it cook for 15 minutes on low heat without stirring.
after 15 minutes Add fried potatoes and grated or paste 1/2 teaspoon ginger, 1/2 teaspoon jeera powder and dhania powder, and 1/3 garam masala powder
Stir well on medium heat for 5 to 7 minutes, stirring continuously.
After 5 to 7 minutes, add a pinch of sugar and dhania leaves. Stir well.
Cover the pan and let it cook for an additional 5 minutes on low heat without stirring.
Step 3: Serving
Turn off the heat.
Serve the hot and delicious cabbage recipe with soft roti and rice.
Also Read:
Petha ki sabji | Delicious petha ki sabji kaise banti hai
Dum Aloo Recipe | Dum Aloo Recipe in Hindi
Dal Fry| How To Make Dal Fry Instantly|Masoor Dal
Pro Tips(Patta Gobi Recipe):
Here are some pro tips for making Patta Gobi Recipe with Green Peas:
Perfectly Boiled Cabbage: Ensure the cabbage is boiled just right – not too soft or too firm.
Aim for a tender yet slightly crunchy texture.
Golden Brown Potatoes: Fry the potatoes until they achieve a golden brown color.
This adds a delightful crispiness and enhances the overall flavor.
Balanced Spice Levels: Adjust the spice levels to your preference.
If you enjoy more heat, increase the number of green chilies; for a milder taste, reduce the quantity.
Garam Masala: Prepare the DIY garam masala with cardamom, cinnamon, and fennel seeds for an authentic Bengali flavor that elevates the dish.
Consistent Stirring: While cooking, stir consistently to ensure an even distribution of flavors and prevent sticking.
This also helps in achieving the perfect blend of spices.
Covering During Cooking: Cover the pan during specific cooking intervals to allow the flavors to meld, but be cautious not to over-stir, maintaining the dish’s texture.
Fresh Dhania Leaves: Add the dhania leaves towards the end for a burst of freshness.
This enhances the visual appeal and imparts a vibrant flavor.
Mustard Oil Magic: Stick to using mustard oil for an authentic Bengali touch.
The unique flavor it brings is integral to the traditional taste of the dish.
Pairing Suggestions: Serve the Patta Gobi Recipe with soft roti or rice for an authentic Bengali experience.
Experiment with side dishes to find your perfect combination.
Remember, mastering the art of Patta Gobi Recipe comes with practice, so don’t be afraid to make it your own and enjoy the process!
Recipe Card(Cabbage Recipe):
Authentic Cabbage Recipe | Patta Gobi Recipe with Green Peas
Ingredients
Ingredients:
- 500 g fresh cabbage
- 1 medium-sized potato
- 1 medium-sized tomato
- 3 green chilies
- 1/3 cup ginger paste or grated
- 160 g green peas
- 1 dry chili and bay leaves
- 1/2 teaspoon raw cumin jeera
- 1 teaspoon each of haldi powder jeera powder, dhania powder
- 1/3 teaspoon garam masala powder DIY garam masala including 2 elaichi, 1 dalchini, a pinch of fennel seeds, paste, or powder
- Handful of dhania leaves
- Mustard oil
- Salt
- A pinch of sugar
Instructions
Step by Step Method with Photo:
Step 1: Preparation
- Cut and wash the cabbage thoroughly.
- Boil the cabbage in water for 7 to 10 minutes to remove any residual insect killer medicine.
- Drain excess water and set aside.
- Peel and cube the potato.
- Fry the cubed potato until golden brown.
- Chop the tomato, green chilies, and dhania.
Step 2: Cooking Process
- Heat oil in a pan.
- Add bay leaves, dry chili, and raw jeera.
- After a few seconds, add the boiled cabbage, chopped tomato, green chilies, 1 teaspoon haldi, and salt.
- Stir well for 5 minutes on medium to high heat.
- Cover the pan and let it cook for 15 minutes on low heat without stirring.
- Add fried potatoes and green peas, grated ginger, jeera powder, dhania powder, and garam masala.
- Stir well on medium heat for 5 to 7 minutes, stirring continuously.
- After 5 to 7 minutes, add a pinch of sugar and dhania leaves. Stir well.
- Cover the pan and let it cook for an additional 5 minutes on low heat without stirring.
Step 3: Serving
- Turn off the heat.
- Serve the hot and delicious cabbage recipe with soft roti and rice.
Pro Tips :
- Here are some pro tips for making Patta Gobi Recipe with Green Peas:
- Perfectly Boiled Cabbage: Ensure the cabbage is boiled just right - not too soft or too firm.
- Aim for a tender yet slightly crunchy texture.
- Golden Brown Potatoes: Fry the potatoes until they achieve a golden brown color.
- This adds a delightful crispiness and enhances the overall flavor.
- Balanced Spice Levels: Adjust the spice levels to your preference.
- If you enjoy more heat, increase the number of green chilies; for a milder taste, reduce the quantity.
- Garam Masala : Prepare the DIY garam masala with cardamom, cinnamon, and fennel seeds for an authentic Bengali flavor that elevates the dish.
- Consistent Stirring: While cooking, stir consistently to ensure even distribution of flavors and prevent sticking.
- This also helps in achieving the perfect blend of spices.
- Covering During Cooking: Cover the pan during specific cooking intervals to allow the flavors to meld, but be cautious not to over-stir, maintaining the dish's texture.
- Fresh Dhania Leaves: Add the dhania leaves towards the end for a burst of freshness.
- This enhances the visual appeal and imparts a vibrant flavor.
- Mustard Oil Magic: Stick to using mustard oil for an authentic Bengali touch.
- The unique flavor it brings is integral to the traditional taste of the dish.
- Pairing Suggestions: Serve the Patta Gobi Recipe with soft roti or rice for an authentic Bengali experience.
- Experiment with side dishes to find your perfect combination.
- Remember, mastering the art of Patta Gobi Recipe comes with practice, so don't be afraid to make it your own and enjoy the process!
Notes
Nutritional chart for Patta Gobi Recipe with Green Peas per 100g:
| Nutrient | Amount per 100g |
|---|---|
| Calories | 90 |
| Protein | 3g |
| Fat | 4g |
| Carbs | 10g |
| Fiber | 2g |
| Sugars | 1g |
| Vitamin C | 20mg |
| Vitamin A | 100IU |
| Calcium | 30mg |
| Iron | 1mg |