Cabbage-Peas Sabzi

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.

Spring Onion and Cabbage Sabzi

Ingredients:

Hara saag / Spring onion              -1 cup
Bandhgobhi/Cabbage                    -1 cup
Potato                                            -1 medium sliced thinly
Onion                                            -1 small sliced thinly
Green Chillies                               -3 sliced
Fresh Coriander                             -2 tblspoon chopped
Cumin Seeds                                  -1/4 tspoon
Asafetida                                        -1 pinch
Turmeric powder                           -1/2 tspoon
Amchoor Powder                          -1/2 tspoon
Coriander powder                         -1/2 tspoon
Garam Masala                              -1/2 tspoon
Salt                                               -to taste  
Mustard oil                                  -1 tblspoon

Method:

First step is to cut and wash the potato, spring onion and cabbage.
Now we start with cooking by Heating mustard oil in a heavy bottom Kadhai or pan.
Once oil is warm, put cumin seeds and asafetida.
Once seeds starts to crackle add the sliced onion and saute for 2 minutes.
Now add chilies into it, mix well.
Add the potato slices into it, fry them in the oil for 2-3 minutes.
Now add the ground spices, turmeric, coriander, amchoor, garam masala and salt to it, mix it very well.
After 1 minutes of mixing everything, add spring onion and cabbage into it.
Mix well with masalas. careful about the flame. It should not be very high. Keep the flame to medium at all times.
The potatoes will cook into the water saag and cabbage will release, so do not need to add any water to this saag.
After mixing it well, cover with the lid and let the saag cook for about 10 minutes.
After 10 minutes, check on it. The potatoes will be soft and cabbage and spring onions would be mixed will with everything.
Now give it a good mix in the pan. Take it out in a serving dish and garnish with fresh coriander.
Saag is ready to eat with besan or methi paratha.

Muthia Cabbage / Methi (Steamed and roasted dumplings)

Ingredients:

for Muthia:

Gram flour (basen)             -1 cup
whole wheat flour(Aata)    -2 tablespoons
Cabbage                             -2 cups very finely shredded
Fenugreek leaves               -2 tablespoons finely chopped
Sugar                                 -1/2 teaspoon
Citric acid                          -1/8 teaspoon
Green chili                        -2 very finely chopped
Cumin seed (jeera)           -1 teaspoon
Turmeric (haldi)               -1/2 teaspoon
Salt                                   -to taste
Oil                                    -2 tablespoons


for Seasoning and Garnish:
Oil                                 -2 tablespoons
Mustard seeds               -1/2 teaspoon
Sesame seeds (til)         -1 tablespoon
whole red chili              -4
chopped Coriander        -2 tablespoon


Method:

Combine gram flour, whole wheat flour, cumin seed, turmeric, green chili, sugar, citric acid, oil, and salt in a bowl.
Make two equal parts of the flour mixture.
Add the cabbage to the one flour mixture part and mix well to make soft dough. Add water if needed.
Add the fenugreek leaves to the second flour mixture part and mix well to make soft dough. Add water if needed .
Grease your fingers and divide both the mixture into small ball or roll shape.
Make and steam the Muthias immediately after making the dough else veggies will start to leave water and dough will be very soft or sticky.
Put the muthias slowly onto the steamer plates. Cover and steam them for 18 to 20 minutes. Test by inserting a knife or fork, it should come out clean.
You can steam them in batches if your steamer has only one plate. I've 3 tier steamer so I did it in one go but on different plates for both the flavours.
Let the muthias cool down.  Slice each one into two pieces off as after steaming they will be double or more in size.


Seasoning/Roasting Muthias:

Heat the oil in the heavy frying pan over medium heat. Add the mustard seeds. Once they start to crackle, add the sesame seeds and red chili and stir-fry the mixture a few seconds.
Add muthias and stir-fry them for three  to four minutes or until they are light golden. Garnish them with chopped coriander.
Do this roasting separately for both flavours.
Serve them hot or at room temperature with ginger/masala tea.