Cabbage Stir Fry Indian style
Cabbage Stir Fry Indian style | Patta Gobhi Ki Sabzi | Low Calorie Gluten free Vegan Recipe | No onion No Garlic Patta Gobhi ki Sabzi | How to make Cabbage Stir Fry with step by step instructions
Cabbage Stir Fry Indian style | Patta Gobhi Ki Sabzi is a popular Indian stir fry main or side dish that is served with roti or rice. It is an ideal recipe to include in a weight loss plan. This recipe highlights the natural flavors of cabbage with subtle flavors of curry leaves cooked with basic spices and other veggies.
Make this satisfying stir fry cabbage subji in combination with all the vegetables in the recipe or choose any combination as per your choice or availability.
My adoration for this simple yet flavorful Cabbage Stir fry Indian style has come from the Vegetable Spring Rolls that were a regular feature during my childhood. By the time my mom would wrap the spring rolls, I would gobble up mouthfuls of the vegetable filling. Moreover it is a Low Calorie Gluten free Vegan Recipe
Why should you make Patta Gobhi ki Sabzi
- It is no onion, no garlic
- Gluten-free vegan
- Ideal for weight loss plan
- Quick and easy to prepare
- Is customizable – cook cabbage with spices and vegetables of your choice.
What is Cabbage Stir Fry Indian style
This stir-fry meal comprises of cabbage cooked with bell peppers, french beans, carrots, curry leaves, and basic Indian spices.The alchemy of flavors and crisp tenderness created by sauteing these vegetables together is exhilarating. It makes a wonderful no onion, no garlic low calories vegan dish.
Ingredients
For Measurements refer to the RECIPE CARD further below.
- Cabbage – finely sliced lengthwise.
- French beans – chopped.
- Carrots – chopped.
- Capsicum/ Bell peppers – chopped.
- Curry leaves
- Green chilies – chopped.
- Tomato – chopped.
- cooking oil
- Spices – turmeric powder, coriander powder, red chili powder, salt as needed
- Whole spices – cumin seeds, dried red chilies.
How to make Patta Gobhi ki Sabzi
1. Firstly, heat oil in a kadai or pan. To the hot oil add whole cumin seeds (jeera).
2. Let cumin seeds crackle. Thereafter, add dried red chilies.
3. Now add the cabbage, French beans, carrot, capsicum, green chilies and curry leaves. Sauté on moderate flame for 2 minutes.
4. Then add spices – turmeric powder, salt, coriander powder and red chili powder. Mix well and sauté again for another 2 minutes. Finally add chopped tomato and sauté for a minute.
5. Cover and cook for on moderate flame for 5 minutes. In between check and adjust the flame to a low for one minute. Do not overcook. The cabbage should not lose its crunchiness.
6. Finally put off the flame.
What to serve with
Serve hot with roti, Methi Lehsun Paratha, Bajri Methi jo Dhodho or rice. You may serve it along with Masala Chole and a glass of Mint Lassi.
Tips for a perfect Cabbage Stir fry
Use a firm and fresh cabbage. The leaves should not be withering, they should be crisp.
Cut the vegetables finely.
With cabbage, you may use any combination of the above mentioned vegetables as available or according to choice. Adding these vegetables to cabbage enhances color and nutrition. The combination used in this recipe is a tried and tested one.
Do not overcook the vegetables. The cabbage must retain some of its crunchiness.
You may also add fresh green peas.
Recipe Card
Cabbage Stir Fry Indian style
Equipment
- flat bottom pan or kadai
- spatula
Ingredients
- 2 cups cabbage 200 gm chopped
- 1/3 cup French beans 45gm chopped
- ¼ cup carrot 35 gm chopped
- ¼ cup capsicum 30 gm chopped
- 1 spring curry leaves
- 2-3 green chilies chopped
- 1 medium tomato chopped
- 1.5 tbsp cooking oil
Spices
- ¼ tsp turmeric powder; haldi powder
- 1 tsp coriander powder; dhania powder
- ¼ tsp red chili powder
- Salt as needed
- ¼ tsp whole cumin seeds; jeera
- 2 whole dried red chilies
Instructions
- Firstly, heat oil in a kadai or pan.
- Secondly, to the hot oil add whole cumin seeds (jeera). Let cumin seeds crackle.
- Thereafter, add dried red chilies.
- Now add the cabbage, French beans, carrot, capsicum, green chilies and curry leaves. Sauté on moderate flame for 2 minutes.
- Then add spices – turmeric powder, salt, coriander powder and red chili powder.
- Mix well and sauté again for another 2 minutes.
- Finally add chopped tomato. Sauté for a minute.
- Cover and cook for on moderate flame for 5 minutes.
- In between check and adjust the flame to a low for one minute.
- Do not overcook. The cabbage should not lose its crunchiness.
- Finally put off the flame.
How to serve
- Serve hot with roti, methi lehsun paratha, bajri methi jo dodo or rice. You may serve it along with masala chola and a glass of mint lassi.
Video
Notes
- Cut the vegetables finely.
- With cabbage, you may use any combinations of the above vegetables as available or according to choice. Adding these vegetables to cabbage enhances color and nutrition.
- The combinations used in this recipe is a tried and tested one.
- Do not overcook the vegetables. The cabbage must retain some of its crunchiness.
You may also add fresh green peas
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