Patta Gobi/ Cabbage Matar

Name: Patta Gobi/ Cabbage Matar
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 500 gms Patta Gobi/ Cabbage; 1.5 Inch Ginger; 2 Green Chillies; 1 Tea Spoon Mustard Oil; 1/2 Cup Matar/ Peas; 1/2 Tea Ajwain; 1 Tea Spoon Jeera; 1 Pinch Hing; as required Some Dhaniya Leafs; 1 Tea Spoon Salt; 1/2 Tea Spoon Haldi Powder; 1/2 Tea Spoon Kashmiri Laal Mirch Powder; 1/2 Tea Spoon Laal Mirch Powder; 1 Tea Spoon Dhaniya Powder; 1/2 Tea Spoon Garam Masala

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Ingredients

3-4 servings

500 gmsPatta Gobi/ Cabbage
1.5 InchGinger
2Green Chillies
1 Tea SpoonMustard Oil
1/2 CupMatar/ Peas
1/2Tea Ajwain
1 Tea SpoonJeera
1 PinchHing
as requiredSome Dhaniya Leafs
Spices
1 Tea SpoonSalt
1/2 Tea SpoonHaldi Powder
1/2 Tea SpoonKashmiri Laal Mirch Powder
1/2 Tea SpoonLaal Mirch Powder
1 Tea SpoonDhaniya Powder
1/2 Tea SpoonGaram Masala

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Steps

1

Wash Patta Gobi properly, then chop them in striped like slices.
2

Chop Ginger, Green Chillies & Dhaniya Leafs very finely.
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4

Now take a Kadhai or pan, add 1 Big Spoon Mustard Oil in it & keep the gas on high flame to burn the oil first.
5

When smoke starts coming out of Kadhai or pan, turn off the flame & let the oil cool down a bit.
6

After some time, again turn on the gas & keep it on medium flame.
7

Now add 1 Tea Spoon Jeera, 1/2 Tea Spoon Ajwain & 1 Pinch Hing in it & let them sizzle.
8

When they start sizzling, add chopped green chillies & Ginger in it & cook them for 1-2 minutes.
9

After 1-2 minutes, add slices Patta Gobi in it & cook them for 4-5 minutes till it becomes golden brown in colour & crispy.
10

After 4-5 minutes, when they Turn into golden brown in colour, add 1 Tea Spoon Salt, 1/2 Tea Spoon Haldi Powder, 1/2 Tea Spoon Laal Mirch Powder, 1 Tea Spoon Dhaniya Powder in it with 1/2 Cup Matar & roast them for 2-3 minutes.
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After 2-3 minutes, add finely chopped Dhaniya Leafs & 1/2 Tea Spoon Garam Masala in it & mix them properly.
14

Your Patta Gobi/ Cabbage Matar is ready to be served.