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Patta Gobi Sabzi. Easy Cabbage stir fry with mustard seeds and split lentils. Vegan Indian gluten-free Soy-free Recipe
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Now lets talk about Cabbage. A Quick Indian side Cabbage subzi(any side veggie dish is called a sabzi/subzi, usually dry stir fry kind). We use green cabbage for this subzi. You can add other veggies too. I think I am going to make this with chopped up Brussels sprouts next.
You can find all Indian recipes under the tag main course:India here,
Patta Gobi Sabzi (Cabbage Stir fry)
Easy Cabbage stir fry with mustard seeds and split lentils. Vegan Indian gluten-free Soy-free Recipe
Ingredients
- 2-2.5 cups cabbage finely chopped
- 1 teaspoon organic canola oil or mustard or sesame oil
- 1/2 teaspoon brown mustard seeds
- 1 teaspoon chopped green chili or to taste
- 3 cloves of garlic chopped
- a generous pinch of asafoetida, hing
- 1/2 teaspoon turmeric powder
- 1 Tablespoon of split lentils of choice, not whole( urad daal-black gram, chana-bengal gram or toor- pigeon pea)
- 2/3 teaspoon salt or to taste
Instructions
- In a large pan, add oil and heat at medium.
- Add mustard seeds when hot and mix for a few seconds.
- Add asofetida(hing), garlic and chili and cook for a minute.
- Add the lentils/daals and cook for a minute or so, until the lentils and garlic turn golden. Sometimes I soak the lentils for 5 minutes before adding for a non smoky taste. You can skip the lentils and add half teaspoon of cumin and coriander seeds.
- Add turmeric powder and cabbage and mix well.
- Cook covered on low heat for 5 minutes.
- Stir, add salt and cook partially covered for 10+ minutes, stirring occassionally, until cooked to your preference(also depends on the size of the chopped cabbage).
- For variations, add peas, chopped carrots or boiled potato, to the cabbage when you add salt. Or change up the spices, use cumin seeds or fennel or just a little garam masala!
- Serve hot topped with fresh cilantro or coconut flakes, as a side with Daal soups and Roti or Naan-Indian flat bread or Rice.
Notes
Nutritional values are based on the whole recipe for one serving
Nutrition
Calories: 143kcal, Carbohydrates: 20g, Protein: 6g, Fat: 4g, Sodium: 352mg, Potassium: 274mg, Fiber: 6g, Sugar: 5g, Vitamin A: 135IU, Vitamin C: 55.3mg, Calcium: 72mg, Iron: 2.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
This subzi is heading to Allergy Free Wednesdays, Ricki’s wellness weekend, slightly indulgent Tuesdays, Allergy friendly fridays, Amee’s fit and fab friday
Question – what is the purpose of adding dal to the oil tadka? Thanks!
It’s for the nutty flavor. Many South Indian recipes use urad dal, Chana dal or toor dal in tadka (spiced oil) for flavor