May 25, 2016


  • Cabbage (patta gobhi) about 4 cups shredded, about 400 gms
  • Green peas 1 cup
  • Ginger 1 ½ inch piece
  • Green chilies 1-2
  • Cumin seeds 1 tsp
  • Coriander leaves 1 bunch
  • Tomatoes 2 medium 
  • Asafoetida 2 pinch
  • Turmeric powder ½ tsp
  • Red chili powder ½ tsp
  • Coriander powder 2 tsp
  • Garam masala ¼ tsp
  • Salt 1 ¼ tsp or to taste
  • Kasoori methi (Dry Fenugreek leaves) ¾ tsp
  • Oil 1½ tbsp

Method -: 
  • Wash the cabbage and finely shred the cabbage into about 2 inches long pieces. (Start cutting the cabbage from a side. Then change the side to get even pieces).
  • Wash the green peas and keep aside.

  • Make a paste of coriander leaves, ginger and tomatoes. Keep aside.

  • Heat oil in the wok on medium heat . Add cumin seeds.

  •  When seeds change the color add asafoetida. Reduce the heat and add green peas and chopped chilies and fry for few seconds.

  • Once peas are soften add cabbage and let it cook 10-12 minutes.

  • Mix tomato paste in it. Now add turmeric powder, salt,red chili powder, garam masala, kasoori methi and coriander powder mix well . Cover the lid and cook the vegetables on low heat until cabbage  get tender.


  • Serve with chapati.


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