Gobi Panch Pooran (Spicy Cabbage)
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.