Name: Patta Gobi Shimla Mirch
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Cabbage, patta gobi, shredded or thinly sliced; 1 large Green Bell Pepper, thinly sliced into juliennes; 1 medium Tomato, finely chopped; 2 Green Chili Pepper, slit; 2 tbsp Cooking Oil, neutral oil; ½ tsp Mustard Seeds, rai; ½ tsp Cumin Seeds, jeera; ½ tsp Ground Turmeric, haldi; 1 tsp Ground Coriander, dhania; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

Heat the cooking oil in a wide kadai over medium heat. Add the mustard seeds and let them pop, then add the cumin seeds.
Add the slit green chillies and the shredded cabbage. Sauté on medium-high heat for 3-4 minutes until the cabbage slightly wilts but retains its crunch.
3–4 min
Add the sliced capsicum and chopped tomatoes to the pan. Mix well.
Sprinkle turmeric powder, coriander powder, and salt. Toss the vegetables thoroughly to ensure the spices are evenly distributed.
Cover the pan and cook on low heat for 5-6 minutes. Both cabbage and capsicum cook very quickly and release their own moisture.
5–6 min
Remove the lid. If there is any liquid at the bottom, stir-fry on high heat for a minute to evaporate it, making the sabzi completely dry.
Turn off the heat, mix in the fresh coriander, and serve hot.

How to tell it's done

A vibrant, dry stir-fry where both vegetables maintain a pleasant, fresh crunch, bound together by the tanginess of tomatoes.

Nutrition

Per serving, from 2 servings.

191kcal

Where the calories come from

Protein3.4 g7%
Carbohydrate15.3 g30%
Fat14.5 g63%

Sugars: 7.9 g
Saturated fat: 2.2 g
Fibre: 6 g
Sodium: 1194 mg
Potassium: 564 mg
Calcium: 81 mg
Iron: 2.1 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Adding the capsicum slightly later than the cabbage ensures it doesn't get overcooked and mushy, keeping its bright green color and snappy texture alive.

What to serve it with

An incredibly fast, mess-free recipe ideal for wrapping in a roti roll or serving in a school tiffin.

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Ingredients