Patta Gobhi (Cabbage) Dry Masala Stir-Fry (Indian Style)

Ingredients

• 0.5 kg Cabbage (Patta Gobhi) (Thinly sliced into long strips)
• 2 Tbsp Mustard Oil (Cold‑pressed, for authentic flavor)
• 1 tsp Salt (Adjust to taste)
• 1 tsp Cumin Seeds (Whole seeds)
• 2 Tbsp Fresh Coriander (Cilantro) (Finely chopped, added after turning off flame)
• ½ tsp Ajwain (Carom Seeds) (Adds subtle bitterness)
• ½ tsp Turmeric Powder (For color and mild earthiness)
• 1 tsp Dry Coriander Powder (Ground coriander seeds)
• 2 tsp Kashmiri Red Chili Powder (For vibrant red color, mild heat)
• 1 tsp Chaat Masala (Adds tangy, salty flavor)
• 1 tsp Roasted Cumin Powder (Also called bhuna jeera powder)
• ½ tsp Garam Masala (Warm spice blend added at the end)
• ½ cup Tomato Puree (Adds slight tang and moisture)
• 2 pieces Green Chilies (Slit lengthwise, seeds optional)
• 1 Tbsp Ginger (Finely chopped)
• ½ cup Water (Hot water added to help steam cabbage)

Instructions

1. Prepare the Cabbage

   Wash the cabbage thoroughly, then slice it into very thin, long strips (about 1‑2 mm thick). If possible, let the sliced cabbage air‑dry on a clean kitchen towel for a few minutes to remove excess moisture.

   Time: PT5M

2. Heat Mustard Oil and Add Whole Spices

   Place the pan over medium‑high heat and add 2 Tbsp mustard oil. When the oil starts to shimmer (about 2 minutes), add 1 tsp cumin seeds, ½ tsp ajwain, and ½ tsp turmeric powder. Stir for a few seconds.

   Time: PT3M

   Temperature: Medium‑high

3. Add Fresh Coriander

   Turn off the burner, then quickly stir in 2 Tbsp finely chopped fresh coriander. This cools the oil slightly and releases the herb’s aroma.

   Time: PT1M

4. Combine Cabbage with Spices

   Add the sliced cabbage to the pan, sprinkle 1 tsp dry coriander powder, 2 tsp Kashmiri red chili powder, 1 tsp chaat masala, 1 tsp roasted cumin powder, ½ tsp garam masala, and salt to taste. Toss quickly to coat the cabbage evenly.

   Time: PT2M

5. Cook Covered on Low Heat

   Turn the burner back to low, cover the pan with a lid, and let the cabbage steam and soften for about 7‑8 minutes. Stir once halfway through.

   Time: PT8M

   Temperature: Low

6. Add Tomato Puree, Green Chilies, and Ginger

   Uncover the pan, add ½ cup tomato puree, slit green chilies, and 1 Tbsp chopped ginger. Mix well and cook uncovered for another 3‑4 minutes until the mixture thickens and the oil begins to separate.

   Time: PT4M

   Temperature: Medium

7. Final Seasoning and Garnish

   Taste and adjust salt if needed. Sprinkle a final handful of fresh coriander leaves, give a quick toss, and turn off the heat.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

12 g

Fat

7 g

Fiber

3 g