Patta Gobhi ki Sabji like Never Before I Cabbage Recipes I पत्ता गोभी की सब्जी I Pankaj Bhadouria

Patta Gobhi ki Sabji like Never Before I Cabbage Recipe I पत्ता गोभी की सब्जी I Pankaj Bhadouria

Here is a Patta Gobhi ki Sabji like Never Before! When you make a regular cabbage recipe, no body enjoys it. But everyone enjoys the Manchurian that is made of the same patta gobhi!
So I am sharing with you today, a unique patta gobhi ki sabji that is made of cabbage rolls. The cabbage leaves are blanched and layered with a besan paste and steamed. And then they are added to a butter masala style gravy. The result- a unique cabbage recipe!
Do try out this patta gobhi ki sabji and let me know how you liked it!

Timeline:
0:00 Intro of patta gobhi ki sabji
1:07 Removing cabbage leaves
2:00 Blanching cabbage leaves
3:23 Preparing butter masala gravy
4:30 Preparing batter for cabbage roll
5:12 Preparing cabbage rolls
6:25 Cooking cabbage rolls in gravy
8: 49 Plating of patta gobhi ki sabji

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Recipe :

Patta Gobhi ki Sabji
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 3-4

Ingredients:
1 cabbage
2 onions, sliced
4 tomatoes, sliced
7-8 garlic cloves
2” ginger
2” cinnamon
5-6 cloves
2 green cardamom
3 tbsp oil
2 tbsp butter
1 cup besan
1 tsp turmeric powder
2 tsp red chili powder
2 tsp garam masala
Salt to taste
¼ tsp carom seeds
½ cup tomato puree
1 tsp Kashmiri red chili powder
A pinch of sugar
1 tsp kasuri methi

Method:
Remove the cabbage leaves. Cut off the thick stem. Blanch the cabbage leaves and set aside.
Make a thick paste of besan, carom seeds, ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala powder, salt to taste. Apply the paste on the cabbage leaves, fold each leaf to make a roll. Prepare all rolls.
Steam the rolls for 10-12 minutes or till the rolls are firm.
heat oil in a pan. add the whole spices and allow to splutter. Add the sliced onions and sauté till lightly golden. Add the powdered spices, sugar, salt to taste and mix in. add the sliced tomatoes and mix well. Cook till the tomatoes are tender. Cook and grind to a smooth paste with ½ cup water.
Heat the butter. Add the Kashmiri red chili powder and mix. Pour in the prepared puree and cook with ½ cup water till the oil comes on the surface. Place the cabbage rolls in the pan and cover and cook for 3-4 minutes. Top with kasuri methi and serve.

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If you ask kids to eat cabbage, they won’t eat it. But if you feed them the same cabbage manchurian, they’ll eat it immediately. Am I right or not? So that means, the problem is not in the cabbage, but in the way we make it. So let’s make cabbage today, so delicious that everyone will keep licking their fingers. So cabbage will be made in a new style today. For this, we won’t cut this cabbage, nor will we grate it. Then how will we make cabbage curry? We’ll make cabbage rolls. And its gravy will also be a little different. A little butter masala style. That is, the taste of the whole restaurant. So let’s start. Now how do you make cabbage curry? Comment below and let me know. In the meantime, I’ll take out the cabbage leaves. So very carefully separate these leaves so that they don’t break. Did you notice that I have already made a cut here? Because of which it will come out easily. Take it. I have removed these leaves. Now some of these leaves may crack or break. So there is no need to worry. We will also tackle them very easily. Okay, because this is completely fresh cabbage, you see its leaves are very hard. You know they are quite crisp. But how will we roll our rolls with such crisp cabbage? So for that note down your tip number 1 of the day. Which says that first we will blanch these leaves in boiling water. So that it becomes a little soft. So as long as my water boils here to blanch these leaves. What will I do for my gravy? I will prepare it by chopping onions, tomatoes, etc. But before I blanch these leaves, to make my work a little easier. I will cut this hard stem and remove it. So that it becomes a little easier for me to roll the leaves. By doing this, not only will our cabbage leaves become soft. But it will also become completely clean. And it will be very easy for us to roll it. But just in case your cabbage leaves crack or break. So don’t worry, we will cement it. That is, we will join it. How? With our filling. Done. Now as long as our leaves cool down a little. We do one thing. The onions and tomatoes that we have cut here. We start making its gravy here. So as I told you that its gravy will be a little butter masala style. And for this, in the beginning, I will temper this oil with some whole spices. Now in this sliced onion, garlic, ginger. I will add all this and roast it until our onion turns pink. Hmm, the spices have got a nice aroma. And this onion is also slightly golden. Now, first of all, I will add a little turmeric powder. And Kashmiri red chili powder. After this, I will add this sliced tomato to it. And we will cook it until the tomatoes are soft and pulpy. So until our tomatoes and onions are cooked here. Till then we prepare a filling for our rolls. Let’s prepare the filling. Now to add to our filling. First, I will make a paste of a little garlic, ginger and green chili. Now we will take gram flour in a bowl. And we will add this ginger garlic green chili paste to it. Red chili powder. Garam masala powder. A little salt. A little carom seeds. And we will mix it well. Look, we need such a thick batter. With a dropping consistency. Okay. Now. Now see, this tomato has also become nice and pulpy. So I have turned off the gas. And first I will let it cool down nicely. So until it cools down. Till then. These cabbage leaves have now cooled down. I will put my gram flour paste in them. And I will roll it out. So we will roll it from the stem side. So that the thick end goes inside the roll. And the narrow end comes from the top. So that its roll becomes smooth and ready. Similarly, let’s prepare more rolls. Done. Now. What to do next? Next thing is. These cabbage rolls that we have made. We have to steam them. That’s why I have put a pan here. And in this pan. Let’s put water to boil first. When the steamer starts. Then I will place my cabbage rolls on the steamer. And I will steam them for 10 to 12 minutes. Until they are cooked properly. And they don’t become firm. So until our cabbage rolls are steamed here. We. The gravy masala that we have. Which has cooled down completely. We will grind it with half a cup of water. And make a fine paste of it. Done. Our gravy paste is ready. Now I have put the steaming cabbage rolls on one side. And here again I have put the same pan. In which I had roasted my masala. And in this pan. Now I am going to take first. Quarter cup butter. Because as I told you. This gravy is made in butter masala style. When the butter starts sizzling. Then I will add half a spoon. Kashmiri red chilli powder for a very nice color. And after this. We will add the prepared puree in it. And we will cook it for 4 to 5 minutes. Until it releases oil again. To improve the color and the flavor. What I will do. I will add half a cup of tomato puree in it. This is Bazaar’s tomato puree. If you want. You can also add fresh tomatoes by making puree. Hmm. It has got a nice aroma. Now. Taste its salt once. Adjust it. And you know. To bind its flavors. I am going to add. A very important ingredient in it. And that ingredient is. One pinch of sugar. You don’t know the value of this one pinch of sugar. Ramesh Babu. This one pinch of sugar does the work of binding all these flavors. Let’s go. Let’s check our cabbage rolls once. Whether they have become firm or not. Yes. They have become firm nicely. Now let’s turn off the gas. And here. Oil has started to float in the gravy. That means the gravy is also ready. Now. Let’s place these cabbage rolls in it. And cover it and cook it for 2 minutes. So that cabbage rolls. Get cooked with the gravy. Isn’t it such a unique recipe? By the way many people. Cabbage. With peas. Or with potatoes. Or with carrots. How do you make cabbage? Quickly tell me by commenting. Finally we will finish it with some dry fenugreek leaves. And then. Enjoy.