Patta Gobhi Recipe (Pakistani Style)
Blog: cookingwithnelo.com
Servings: 4
Ingredients
Mix Together
- 1 small (60 g) onion - finely chopped
- 3 cloves garlic - finely chopped or sliced
- 2 small green chillies - finely chopped, I use Thai, adjust to taste ⓘ
- 1 teaspoon cumin seeds - aka sabut zeera
- ½ teaspoon black pepper powder
- 1 teaspoon regular white salt - aka table salt
- ¼ teaspoon turmeric powder
Other ingredients
- 3 tablespoons cooking oil
- 1.5 inch piece of ginger - cut into very thin matchsticks (julienned)
- 8 fresh curry leaves
- 1 small (80 g) tomato - finely chopped, I use Roma
- 1 pound (500 g) green cabbage - aka patta gobhi, thinly sliced (Note A)
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped cilantro - aka dhaniya/coriander
Instructions
- In a bowl, combine all the ingredients listed under “Mix Together” and set aside.
- In a wide pot/saucepan or wok, heat oil over medium-high heat, or medium if your burner runs hot. Add julienned ginger and fry for a minute or two or just until it shrinks a bit.
- Quickly add the mixture you prepared earlier. Stir and cook for two minutes.
- Add curry leaves, tomato, and cabbage. Stir-fry for 4 to 6 minutes, or longer if you prefer your cabbage softer.
- Mix in lemon juice and cilantro and cook for another minute. Taste and adjust salt if needed. Serve with hot naan or roti.
Notes
Note A: Cutting Cabbage – To prep the cabbage, wash it, pat it dry, then remove the loose outer leaves. Cut it into 4 quarters and cut out the hard core from each quarter. Lay each piece flat and make straight cuts across the cabbage to thinly slice the leaves.