PattaGobhi Matar-Indian Style Cabbage & Peas

Hello Guys..I hope all of you are doing fine! I came back from our little getaway to New York yesterday morning.It was a hectic weekend running around in subways, catching trains and crazy crowds in NY but we enjoyed a lot.I am still to catch up with all of lovely posts. And did I tell you that I saw the most graceful lady in the whole world there-The mesmerizing Statue Of Liberty! Oooo..I couldnt take my eyes off her!

Meanwhile, after all the crazy binges on NY street foods,I was longing for a simple, home cooked meal to flush down our systems and bring back metabolisms to normal. And what better way to do it than with something green and fibrous.Especially when you travel, you realize the value of home cooked meals. Nothing can beat its freshness! I really longed to go back and devour home cooked meal.

A normal day-to-day North Indian style meal comprises of a dry vegetable preparation along with a bowl of lentils served with either rice or flat breads & salad/pickle/chutney. This is the most simple, not-so- fancy but hearty dry preparation with cabbage and peas which is really popular in my mother’s house in winters.In India, still the concept of frozen vegetables is not very popular and my mum sticks to splitting the peas at home.Basically, its her favorite way to kill pass winter afternoons other than those times when she is not taking a nap I dont have the will or patience or time to work out fresh peas,so I stick to the frozen ones. She serves it with masoor dal [red lentils] and rice.

This was the only preparation with which she could get cabbage inside me without making a grim face.Sometimes she liked to add some garam masala to it but I don’t quite like killing the mild taste of cabbage with strong-tasting spices,so I stick to simple spices.So below ges one of the side dishes from our simple home cooked meals!

What I need:

1 head cabbage, shredded [preferably medium  shreds]
1 cup peas [fresh or frozen]
2-4 tbsp mustard oil [you can use canola or olive oil ][depending on how rich you want it]
3 tbsp chopped onions
1 tsp fenugreek seeds [methi dana]
1 tsp coriander seeds, crushed coarse
pinch of asafoetida [hing]
1 tsp turmeric powder
2 tbsp red chilli powder
2 tsp dry mango powder [amchoor]
1/2 tsp garam masala [optional]
Salt to taste

How I did it :

In a kadai/wok/pan with lid ,heat the oil to the smoking point on high heat.This is done to remove the raw smell from the oil.
Once heated, reduce heat to medium, wait for few minutes and add the fenugreek seeds to the oil.As they start to crackle and turning brown, add the asafoetida powder to the oil followed immediately by onions.Take care not to burn the seeds.

Saute the onions in hot oil till golden brown.Next add the crushed coriander seeds, turmeric powder and red chilli powder.Combine well and add the shredded cabbage.
Saute the cabbage in open for about 5 minutes till it starts to sweat.Once sweating, add the peas and garam masala [if using] and cover with lid. Let the vegetables cook till they are soft but not mushy.
Remove from heat and add the salt and dry mango powder. Combine well.
Serve with hot flatbreads or lentils and rice.

Notes:

Adding the salt at last will retain the water in the cabbage.
If you like your cabbage really soft you can cook it for a longer period of time with lid on.
Instead of peas, you can add some potatoes too  to the same preparation.

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