Sunday, May 11, 2014

Pattaghobhi/ Bandhgobhi - matar ki sabzi (cabbage-peas veg)

This is an easy and quick recipe. Pretty much a staple in our household.

Serves 2
  1. Cabbage - Chopped, 1 and 1/2 cup
  2. Peas- 1/2 cup (I used baby peas)
  3. Green chilies- 2, chopped finely
  4. Tomato- chopped, 1 medium sized.
  5. Turmeric Powder (Haldi) -1/4 tsp
  6. Mustard seeds (rai)- 1/2 tsp
  7. Oil- 1 tbsp
  8. Dhaniya powder (powdered coriander seeds)-1/2tsp
  9. Salt to taste
  10. Garam masala (optional)- 1/4 tsp
  11. Amchoor (dried mango powder)-1/4 tsp
  • Heat water in a pan. Blanch the chopped cabbage in the water. Drain and keep aside.
  • Heat oil in a wok (Kadhai).
  • Add mustard seeds. When they start to splutter, add green chilies and turmeric powder.
  • Follow by adding dhaniya powder.
  • Add the cabbage and turn to coat well with the spices. Add salt. Cook for a minute or so.
  • Add tomatoes and peas. Mix well, cover and let it cook on a slow flame for a few minutes.
  • Add garam masala , mix, cover and cook again for a few min.
  • Turn off the flame and sprinkle amchoor . Mix and cover for a few minutes. 
  • Garnish with Coriander leaves if you wish.
  • Serve hot or cold as a side.
Since I used baby peas, it took less time to cook. If you are using fresh peas, then boil them in salted water for a while before adding them to the vegetable. 


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