White Cabbage Fried in Chilli with Potatoes, Peas and Carrots

October 1, 2018

Patta gobi sabzi is a North Indian vegetable dish with white cabbage, potatoes, peas and carrots fried with tomatoes and Indian spices. In India, cabbage is a cheap everyday vegetable, and the dish is typically home cooking — simple, filling and meat-free.

The spices do the work: cumin seeds are briefly toasted in ghee to release their oils, turmeric adds colour and earthy bitterness, ginger and green chilli cut through, and garam masala is added at the end to preserve the aroma. Mango powder (amchur) comes from dried green mango and contributes a sour note that balances the sweetness of the cabbage and carrots.

Serve hot with chapati or as a side dish to other Indian dishes. A little melted butter poured over just before serving adds a touch of gloss and softens the spices.

Ingredients

Serves 4–6

2-3 tbsp ghee (or vegetable oil)
1 small onion, chopped
6 cloves garlic, crushed
1 tsp white cumin seeds
1 tsp turmeric
1 white cabbage, coarsely shredded
125 g potatoes, peeled and chopped
125 g peas, fresh or frozen
125 g carrots, sliced
250 g tomatoes, peeled and chopped
1 tsp green mango powder
1 green chilli, chopped
15 g fresh ginger, grated
1 tsp garam masala
1 tbsp fresh coriander, chopped
2 tbsp butter, melted, to serve

Directions

Heat the ghee in a large saucepan over medium heat. Add the onion, garlic and cumin seeds. Fry, stirring, for about 5 minutes until the onion is golden and the cumin is fragrant.

Sprinkle in the turmeric and stir for half a minute so it releases its colour into the fat.

Add the cabbage, potatoes, peas and carrots. Stir for 5 minutes so the vegetables are coated in the spices and begin to take colour. Put on the lid and reduce to low heat. Let it cook for 10 minutes.

Stir in the tomatoes, mango powder, chilli and ginger. Replace the lid and let the dish simmer for a further 10 minutes. The tomatoes should break down and bind the vegetables together.

Sprinkle over the garam masala and chopped coriander and stir well. Let it warm through over low heat for about 5 minutes.

Serve the dish hot and pour the melted butter over just before serving.

Notes

Preparation time is about 20 minutes, and total cooking time is about 35 minutes.

Mango powder (amchur) can be hard to find outside Indian shops. If unavailable, a few drops of lemon juice added at the end give a similar sour effect, though without the earthy note of mango powder.

The dish can be made a day ahead and reheated. The flavour deepens, but add the garam masala and coriander only when reheating so the fresh aromas are preserved.