Gobi Panch Pooran (Cabbage with Five Seed Spices)

As vegetables go, cabbage has never really been a favorite of mine,  except in coleslaw. However, here is a recipe I learned from the wife of one of my husband’s fellow officers when he was attending a year’s course at the Defence Services Staff College (DSSC) in Wellington.

Wellington is a town that lies in the NW corner of the Indian state of Tamil Nadu. At an elevation of a little over 6000 feet, it is breathtakingly beautiful, with a climate described as ‘salubrious’ by the DSSC. It was a fun time for us wives. There were many get-togethers, cocktail and dinner parties, resulting in many recipes exchanged.

Gobi Panch Pooran translated means cabbage seasoned with five spice seeds. This cabbage recipe is so easy and tasty that it has become a go-to when I need to fix something in a hurry.

It tastes good with rice and dal or as a wrap in a roti, pita bread, tortilla, or paratha.

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Gobi Panch Pooran (Spicy Cabbage)

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Gobi Panch Pooran translated means cabbage seasoned with five spice seeds. This cabbage recipe is so easy and tasty. A real crowd pleaser!

Ingredients

• 1 small cabbage head, chopped (If you wash the cabbage after chopping it, be sure all the moisture from it is drained. I prefer to discard the top leaves and wash whole before chopping.)
• 1 tbsp cooking oil
• ¼ tsp Panch Pooran Seasoning (see recipe in notes)
• 2 medium dried red chilies OR 1 green Serrano chili OR ¼ tsp red chili flakes
• salt to tasate

Panch Pooran Recipe for Tadka (Tempering)

• 1 tsp mustard seed
• 1 tsp coriander seed
• 1 tsp fennel seed
• ½ tsp fenugreek seed
• ½ tsp onion seed (you can substitute 1 tsp of cumin seed for the onion seed)

Instructions 

Panch Pooran Recipe for Tadka (Tempering)

• Toss all the ingredients together and store them in a jar.

To Cook

• Heat oil in a wok or a deep saucepan over medium heat.
• Add the 5 seeds seasoning, and stir for 15 seconds being careful not to burn the seeds.
• Add the cabbage and salt. Sauté for about 5-8 minutes stirring occasionally. I do it for less time if I want it more crunchy.
• Partially cover the cabbage so that the residual steam does not make the cabbage soggy. 
• Remove from heat and pour into a serving dish. If you are cooking ahead and you are done fixing the cabbage, leave it half covered so that the steam escapes and the cabbage does not make the dish soggy.

Notes

Do not cover the cabbage during the cooking process unless you like the cabbage soft and not somewhat crunchy. 

Course: Side Dish, Vegetarian

Cuisine: Indian

Keyword: cabbage, gobi, vegetable