Any Patta Gobi (Cabbage) fans in the house?? I often find that either you love it or you don't. It also doesn't work in its favour that it starts to stink up the fridge if left to idle around for more than a few days.
I have had many a terrible Patta gobi dishes and I find that it is so easy to mess this vegetable up. However, when made well it is a treat that you will really enjoy.
I love to make it with potatoes and peas and in my opinion the key is to fry the potatoes first till they are almost done, then add the Cabbage, cooking it fast on a high flame just for a few minutes so the leaves are crunchy and crispy rather than lifeless and wilted. The spices and peas go in at the last minute and a little bit of Ghee added to give it the extra crunch. And let me tell you, serve this dish with hot rotis slathered with ghee and you will be impressed.
1/2 head of Cabbage - sliced finely and washed thoroughly
2 potatoes diced
1/2 cup peas
3 green chillies diced
1 tsp cumin seeds
1 channa dal soaked in warm water for 15 minutes
Salt to taste
1 tsp turmeric powder
1 1/2 tsp cumin powder
freshly ground pepper
1 tbsp vegetable oil
Garam masala to garnish
1/2 tsp Asafoetida if using brands like LG. However a pinch of Asafoetida if using the pure version
1 tsp Ghee (optional)
Drain the water from the channa dal and let it dry on a paper towel
Heat oil in a wok and add cumin seeds and Asafoetida and then add the channa dal. Be careful that the oil might splutter if there is any moisture in your dal
Add the potatoes, cover and cook till they are almost done. Now add the finely sliced cabbage and cook on a high flame stirring constantly. We don't want the cabbage to wilt away
Add the peas, turmeric powder, salt and cumin powder and mix well. Cook on a low flame for a further 3 - 5 minutes. Don't be tempted to overcook the cabbage.
Turn off the heat and sprinkle garam masala and ghee and serve hot.
Note: This dish also makes a excellent stuffing for a sandwich, toasted in between two slices of bread with butter.