You know the days when you are just not in the mood to cook. I always tend to make simple stir fry kind of side (sukhi subji) on such days. Palak bhaji (spinach stir fry) is one of those recipes-quick and yet loaded with flavours. Another one is gobi mutter (cauliflower and peas) curry, again-simple and quick. Today's recipe also lies in the same category.
Patta gobi (cabbage) mutter (green peas) subzi is what I am talking about. Patta gobi or band gobi takes less time to cook and is loaded with fiber, so I always try to include it in my diet. I have prepared leftover patta gobi paratha as well. And If you follow my blog, you would know, Mr. Husband loves green peas (matar)-any time and any form. So this subji is like a win win situation for both of us ;-)
[More peas recipes- mutter kulcha, mutter paneer, mutter pulav, gajar mutter]
If you want to cook Indian food in less time, you must give this subji a try. I mean it is ridiculously easy and you don’t need many ingredients-just basic Indian spices. Have you ever eaten the gujarati patta gobi salad (kachumber)? Well, this recipe is more like it, only with peas. For the best taste, don’t overcook cabbage, don’t let it turn soggy or mushy. You must half cook the cabbage for the prefect taste; the crunchy (yet cooked) cabbage gives a new dimension to this subji. Cook this when you have less time in hand or just want to enjoy simple Indian cooking.Ingredients:2 cups chopped cabbage/patta gobi1/2 cup green peas/mattar2 green chilli chopped4-5 curry leaves1/4 teaspoon turmeric/haldi1/2 teaspoon mustard seeds/rai1/2 teaspoon coriander powder/dhaniya1/4 teaspoon black pepper powder/kali mirch1 tablespoon lemon juiceSalt to taste1 tablespoon oilMethod:Heat oil in a pan. When oil gets hot, add mustard seeds. Let it crackle.Add curry leaves and green chillies.Add peas and cabbage. Add turmeric powder and salt.Mix.Cover and cook for 1 minute on medium heat.Add all the remaining spices and mix. Cook covered for 2 minutes.Serve hot.Notes:I used frozen peas, they cook quickly. If you are using fresh green peas, then boil them separately.You can use any cabbage in this recipe- purple, white or green or even Chinese cabbage. But remember not to overcook cabbage. Cabbage must be half done.Serving suggestion:Serve as a side with any Indian main dish.Goes well with Indian flat breads-puri, parathas or roti.Put it as a stuffing between two slices of bread and serve like a sandwich.Great tiffin snack for kids.
