The Patta Gobi ki Sabji Recipe is a super quick made from fresh sliced cabbage and sauteed along with tomatoes and subtle flavours from the green chillies and coriander powder. It is cooked all in a single pot making it super simple and easy to make in less than 15 minutes. Cabbage (Patta Gobi/ Muttaikose), Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Green Chillies, Tomatoes, Turmeric powder (Haldi), Coriander Powder (Dhania), Red Chilli powder, Salt, Oil, Coriander (Dhania) Leaves 300 grams Cabbage (Patta Gobi/ Muttaikose) , thinly sliced or diced 1/4 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Cumin seeds (Jeera) 2 Green Chillies , slit 2 Tomatoes , finely chopped 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Coriander Powder (Dhania) 1 teaspoon Red Chilli powder , to taste Salt , to taste 1/2 teaspoon Oil 4 sprig Coriander (Dhania) Leaves , chopped for garnishing 10 15 To begin making the Patta Gobi Sabzi Recipe prepare all the ingredients and keep them ready.Heat oil in the pressure cooker; add in the mustard seeds and cumin seeds and allow them to crackle. Once they crackle, add in green chillies, the tomatoes and saute the tomato until slightly softened.Once the tomatoes are slightly softened, add in the turmeric powder, salt, coriander powder, red chilli powder and give it a stir. Stir in the cabbage and add a tablespoon of water into the cooker.Cover the pressure cooker cook for 3 to 4 whistles and turn off the heat.Release the pressure immediately by running it under cold water or releasing it with a fork placed under the whistle. Once the pressure is released, stir in the chopped coriander leaves, check the salt, the spice levels and the Patta Gobi Sabzi is ready to be served.If you are using a saucepan method to cook, then keep the pan covered and cook until the Patta Gobi Sabzi is soft and you have the texture that you desire.Serve the Patta Gobi Sabzi along with Thepla and Gujarati Dal to make a wholesome meal.