2tablespoonchopped coriander leavesor a few mint leaves for garnish
Heat oil in a shallow frying pan or kadai. Add cumin seeds and saute till they splutter and change color.
Add finely chopped onions.
Saute stirring often till the onions turn translucent or a light brown on low to medium-low heat.
Add ginger-garlic paste. Stir and saute for some seconds or till the raw aroma of ginger-garlic goes away.
Then add chopped tomatoes and chopped green chili.
Saute for 2 minutes.
Then add turmeric powder, red chili powder, coriander powder and garam masala powder or pav bhaji masala.
Stir and saute for two minutes more or till the tomatoes have softened.
Add the chopped potatoes and shredded cabbage. Stir and mix.
Season with salt. Stir again.
Add ½ cup water. Stir and mix very well.
Cover the pan tightly with its lid and simmer the veggies on a low flame.
Do check at intervals if the water has dried or not. If all the water has evaporated, then add some water. I used ⅔ cup water. Depending on the quality of veggies, the pan size etc, you can add from ½ to ⅔ cup water. Do add more water if required.
Once the potatoes are cooked well, switch off heat.
There should be no water in the dish. If there is any water left, then cook the cabbage sabzi without the lid, till all the water evaporates. But there will be moisture in the dish as there will be some moisture and juice in the cabbage and potatoes. So a kind of semi-dry dish.
Garnish with coriander leaves and serve patta gobhi sabji hot or warm with chapati or paratha or as a side dish.
This recipe can be scaled as per your needs.
You can use any color cabbage - green or purple.
You can also skip the potatoes and add some fresh or frozen shelled green peas instead.
The amount of spices can be varied according to your taste.