Gajar & Pata Gobi Sabzi is a spiced carrot & cabbage stir fry that is a perfect weeknight meal. Paired with some soft rotis and a yellow daal, it rounds off a plate of comfort food.
“Spring shows what God can do with a drab and dirty world.” ― Virgil Kraft
Well that was a cruel joke, Mother Nature. 75 degree’s one weekend and snow the very next day?! I thought spring was finally on it’s way. The winter months leave me tired of the same old fruits and vegetables and being snowed in almost every week. <Insert: we are not winter hash tag!> Along with the dreary weather winter drags in, it also leaves us craving carbs and more carbs. Spring to me feels like an invitation for tropical fruits, fresh vegetables, and more color everywhere – including our plates.
Like most moms/wives I am always on a mission to incorporate more vegetables during mealtime. Traditionally in most South Asian family homes there is always a sabzi with lunch and/or dinner. Sabzi is the general term used for a vegetable side dish, may it be a stand-alone vegetable dish or a mix of vegetables. I am a huge fan of sabzi’s but The Husband, not so much. He has his favorites like spinach, peas, carrots and every guy’s favorite – potatoes (which I don’t even consider a vegetable!) but getting him to try a new sabzi is near close to impossible.
Here’s a mixed sabzi of cabbage and carrots that I grew up eating and which he actually enjoys. What I love about this recipe is that it’s a no fuss, simple ingredient dish that can be prepared in under half an hour. The bite sized pieces are also great for children as young as toddler’s who are experimenting with finger foods. Since the spice in the dish is added from fresh green chilies, parents can easily remove those bits to ensure no whole chilies are being consumed.
Cabbage is often called a super food. With it’s low in sugar and fat but high in vitamin and mineral properties it’s a great addition to any meal and is available year round.
Health benefits of cabbage:
- Boots Immunity: because of its high Vitamin C content cabbage helps strengthen one’s immunity system and aids in curbing free radicals.
- Aids in digestion: cabbage is high in fiber and provides relief from bloating and/or constipation.
- Good for skin: cabbage is rich in antioxidants, which protect skin and reduce the sign of aging.
- Relief from sore muscles: sore muscles are relived from the amount of lactic acid that is present in cabbage.
With these benefits and more it’s hard not wanting to add cabbage during mealtime. What are some way’s you include vegetables during mealtime? How does your family respond to trying new vegetables?
- 4 cups coarsely chopped cabbage (about ½ head of cabbage)
- 2 medium carrots (chopped about 2 inches long and ½ inch thick)
- 2-3 fresh chilies; cut into thin strips
- 6-7 kadi pata; curry leaves
- 1 teaspoon jeera; cumin
- ½ teaspoon rai; black mustard seed
- ¼ teaspoon hing; asafoetida
- 1 teaspoons salt; adjust to taste
- ½ teaspoon haldi; turmeric powder
- ½ teaspoon dhaniya powder; coriander powder
- 3 tablespoons chopped dhaniya; cilantro
- 2 tablespoons cooking oil
- Garnish: Squeezes of lemon juice
- In a heavy bottom skillet or wok heat oil on medium heat.
- Add jeera, rai and hing.
- Once spices start sputtering add in sliced chilies and kadi pata.
- As they pop add in the carrots and cabbage, mix and cook for 3-4 minutes.
- When the cabbage starts to wilt, add in the haldi and salt. Reduce heat to medium low and cover skillet letting simmer for 8-10 minutes (mixing occasionally.)
- Uncover, cook for an additional 2-3 minutes and turn off heat.
- Add fresh cilantro, a few squeezes of lemon juice and serve hot with roti or rice.
Enjoy,
Nisha. I Heart You. I have had this dish before, loved it, and did not know how to make it – until now! Thanks for posting this!
haha thanks Sarah! I’m glad I found it for you 😉