Patta Gobi Mattar - A new appreciation

Approximately one year ago when Pranav would ask me to make patta gobi mattar I would stare at him in disbelief and ask "Really?" By far my favourite dish, it consists of cabbage, green peas, and not much else. Perhaps the reason why I didn't like it was that until now, I haven't been able to make it very well. Since moving back to Toronto from Kingston I have prepared this dish on numerous occasions and each time has been better than the last. I think I may finally have it down to a science. 

Another reason I've grown to like it is that if there are leftovers, they make the most delicious stuffed parantha. At Pranav's request (as usual) I used them - the leftovers - to make his breakfast one morning. I shaped two very thin chapatis from my atta, spread a generous amount of the patta gobi mattar on one, added a little salt, covered it up with the other chapati, pressed the edges together and flattened it out with my rolling pin. After that, I cooked in on my non-stick in the same way that I prepare all other chapatis and paranthas. So here it is, a simple recipe that I've grown to appreciate:

Patta Gobi Mattar (serves 3-4)

• 2 cups of chopped cabbage
• 1 medium tomato (chopped)
• 1 medium onion (sliced)
• 3/4 cup of green peas
• 2 cloves of garlic (chopped)
• 2 tbsp of canola oil or any other vegetable oil
• 1 green chili (chopped)
• 1 tsp of whole cumin seeds (jeera)
• 1 tsp of coriander powder (dhania powder)
• 1/2 tsp of turmeric powder (haldi powder)
• 1/4 tsp of red chili powder (lal mirch powder)
• salt to taste

Start by heating the oil on medium high in a non-stick or any other kadai. Then add the cumin to the hot oil - it should crackle on contact. Add the onions and stir to combine them with the roasting cumin, then add the garlic, chili pepper, and cabbage. Keep stirring to combine the ingredients, then add the spices. Next add some salt and the tomatoes. Thoroughly mix the tomatoes into the cabbage, then cook the dish while covered for 3-4 minutes on medium heat. Add the green peas and properly combine everything. This is a good time to check if you need more salt, then cover it up again and cook for 3-4 more minutes. The dish should be ready at this point, but if you enjoy a softer texture then you can continue to cook until that texture is achieved.

Sometimes I add 1 tsp of grated ginger to this dish and that gives it another layer of flavour. I normally add this at the same time as the garlic. If I prefer a drier texture, then I leave out the tomatoes. Hope it works out for you if you decide to give it a try. Good luck and good eats!