Monday, 22 July 2013

Matar-Mast Patta Gobhi (Cabbage-Pea Indian savory)

Matar-Mast Patta Gobhi (Cabbage-Peas Vegetable)
Cabbage is rich source of sulfur, dietary fibers, iodine and vitamins. The only thing which goes against it is the salt content in it. But that is counteracted by adding less salt in the vegetable. I cannot think of the reason why cabbage cannot be enjoyed in various forms of savory preparation and as stuffed parantha. I love adding the tender central leafy portion of cabbage to my salad. Green peas apart from adding a distinct flavor to the cabbage savory also add color to it thus making it not only tasty but attractive to look at, and I am a firm believer of good appearance and smell of food. One very important thing to be remembered is that cabbage savory should never be over spiced and garnished because this will over shadow the flavor of cabbage completely.

Preparation Time: 30 min (If fresh pea pods are being used)
Cooking Time: 30 min.
Servings: 6 large Servings

Ingredients Required For making Matar-Mast Patta-Gobhi:
  • 500 gm. Cabbage
  • 250 gm. Shelled Peas ( 500 gm. Fresh Pea Pods)
  • 1 Teaspoon Cumin Seeds
  • 1/2 Teaspoon Mustard seeds
  • 2 Green chilies
  • 2-3 ml. Olive oil / any cooking oil
  • Salt to taste
Direction For Making Matar-Mast Patta-Gobhi:
  • Cut cabbage (Patta-Gobhi) to long thin pieces.
Long Thinly Shredded Cabbage
  • Shell pea-pods.
  • In a pot take 250 ml. water and a teaspoon salt and boil. When the water comes to boil add the shelled peas and allow the peas to boil for one minute.
  • Remove from heat and sieve the parboiled peas. Keep the par-boiled peas aside; discard the water used for boiling.
  • Wash the cut cabbage in excess water and then drain water from cut and washed cabbage.
  • Take a thick bottom wok and heat oil in it on high flame.
  • When the oil is smoking hot reduce the heat and add mustard seeds, the seeds will splutter.
  • Add cumin seeds and green chilies. Allow the cumin seeds to splutter and green chilies to cook for I min.
  • Add cabbage in the seasoning and mix nicely.
  • Cover and cook for 3-4 min with occasional stirring and turning the cabbage to ensure even cooking.
Cabbage cooked with seasoning for 3-4 min.
  • Add salt and turmeric powder and mix nicely.
  • Cover and cook for 2-3 min.
Ready for Shelled/preserved Par-Boiled Peas to be added
  • Add par boiled peas and mix.
  • Cover and cook for 5 min. with occasional stirring.
  • Remove the cover, bring the heat to maximum and cook with continuous stirring to dry any juices of vegetables left in wok.(it will take less than one minute).
Ready To Be Served
  • Remove from heat. Take out in a serving bowl and garnish. I prefer it without any garnishing, because the smell of peas in cabbage is too good for me to overshadow with any herb.
Matar-Mast Patta Gobhi Cabbage-Peas vegetable)
  • Cabbage is the vegetable I prefer washing after cutting reason being that any pesticide sprayed gets trapped between leafs while the cabbage is growing. Thus one has to get rid of it before cooking.
  • Another way of removing the pesticide is remove each and every leaf and then those leafs should be washed in flowing water then cut. This makes the work tedious.
  • Never add salt right in the starting. This will cause the cabbage to lose the juices and go limp. Do you want the vegetable crisp and juicy or limp?
  • Par-boiling and then adding the peas will retain the lovely green color of peas.
  • Do not add too much spice (Chili, salt, garam masala) as the sweetness of peas and cabbage is lost.
  •  Always taste the green chili for its hotness and then depending upon its hotness increase / decrease the amount of green chilies.
Suggested Variations:
  • 1/2Teaspoon amchur can be added just before removing from wok.

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