Patta Gobi Sabzi

1. 1
   prep · ~5 min

   Shred and wash the cabbage.

   Remove any wilted outer leaves from the cabbage. Cut it in half, remove the core, and slice thinly into fine shreds. Wash the shredded cabbage thoroughly in a colander under running water and let it drain well for 5 minutes to remove excess moisture.

   TIPMake sure the cabbage is as dry as possible before cooking, otherwise the sabzi will turn mushy instead of staying light and fluffy.
2. 2
   temper · ~1 min

   Temper the cumin seeds.

   1.Heat oil in a kadhai or wide pan over medium heat.

   2.Add cumin seeds and let them sizzle and crackle for about 30 seconds until aromatic.
3. 3
   saute · ~1 min

   Bloom the green chili and spices.

   1.Add slit green chilies to the pan and sauté for 20 seconds.

   2.Lower the heat, add turmeric powder, coriander powder, and red chili powder. Stir quickly for 10 seconds, being careful not to burn the spices.

   TIPKeeping the heat low when adding dry spice powders prevents them from turning bitter.
4. 4
   saute · ~7 min

   Cook the cabbage.

   1.Add the drained shredded cabbage and salt to the pan.

   2.Toss well using tongs or two spatulas to coat every strand with the spice mixture.

   3.Cover the pan with a lid and cook on low-medium heat for 6-7 minutes, stirring once halfway through.

   TIPCabbage releases its own water as it cooks. Avoid adding any water — the steam trapped under the lid is enough to cook it perfectly without making it soggy.
5. 5
   saute · ~3 min

   Finish with garam masala.

   1.Remove the lid, increase the heat to medium, and stir-fry for another 2-3 minutes to evaporate any remaining moisture.

   2.Sprinkle garam masala over the top and give it one final toss.

   3.Taste and adjust salt if needed.
6. 6
   garnish

   Garnish with coriander and serve hot.

   Transfer the Patta Gobi Sabzi to a serving bowl, scatter freshly chopped coriander leaves on top, and serve immediately.

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