Ingredients:
Cabbage/band gobhi/patta gobhi - 2 cups of shredded cabbage
Fresh peas/matar - 1/2 - 1 cup (your choice)
Potato - 1/2 cup (optional)
Onion - 1/2 cup finely chopped
Tomato - 1/2 cup finely chopped
Ginger-Garlic Puree - 1 tblspoon
Turmeric powder/haldi - 1/4 tspoon
Kashmiri red chilli powder - 1/4 tspoon
Coriander powder/dhania powder - 1/2 tspoon
Garam masala powder - 1/2 tspoon
Amchoor Powder - 1/4 tspoon
Cumin seeds/jeera - 1/4 tspoon
Asafetida - a pinch
Salt - to taste
Oil - 1 tblspoon
Fresh Coriander - 1 tblspoon finely chopped
Method:
Wash and shred/finely chop the cabbage, keep aside.
Wash the peas, Peel and cut potatoes, keep aside.
Finely chop the onion and tomato.
Take a iron Karahi/Non-Stick Karahi/Heavy Bottom pan.
Heat some oil in Karahi, Add cumin seeds and hing.
Once they start crackling lower the heat and add finely chopped onion. Saute for 2 minutes.
Now add ginger garlic paste/puree. Saute for 1 minute.
Now add finely chopped tomatoes. Mix well.
Add all the dry masalas i.e. Haldi, Dhania, Salt, Amchoor, Red Chili and Garam masala. Mix well.
Now sprinkle some water, say 1 tblspoon. Now cover with the lid and let it cook and mix well for about 5 minutes.
Now add the potatoes, peas mix well. Now add the chopped / shredded cabbage. Mix well.
Now cover the pan/karahi with a lid and let it cook for 10-15 minutes. In between remove the lid couple of times carefully and mix the sabzi.
cover and continue to cook till the peas and potatoes are soft.
If you do not get any water from the cabbage, you need to sprinkle some water in between of cooking time. Do not add a lot of water else the sabzi will get mushy.
once the peas and potatoes are soft, raise the flame to high and roast the sabzi well. If the sabzi is already very dry, no need to roast it for long time just give it a good 5 second mix on high flame.
Garnish the sabzi with Coriander leaves and serve with Daal, Chapati and Rice.
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