cabbage vatana nu shaak recipe | Gujarati kobi vatana nu shaak | patta gobi matar nu shaak | kobi vatana ki sabzi | cabbage green peas sabzi |
by Tarla Dalal
Added to 77 cookbooks
This recipe has been viewed 151273 times
cabbage vatana nu shaak recipe | Gujarati kobi vatana nu shaak | patta gobi matar nu shaak | kobi vatana ki sabzi | cabbage green peas sabzi | with 17 amazing images.
cabbage vatana nu shaak recipe | Gujarati kobi vatana nu shaak | patta gobi matar nu shaak | kobi vatana ki sabzi | cabbage green peas sabzi is a daily fare in most Gujarati households. Learn how to make kobi batata nu shaak.
To make cabbage vatana nu shaak, heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, turmeric powder, cabbage, green peas and salt, mix well. Cover and cook on high flame for 8 to 10 minutes or till the cabbage are tender, while stirring occasionally. Add the coriander seeds powder and chilli powder and mix well and cook on a slow flame for more 2 to 3 minutes, while stirring once in between. Serve hot.
Cabbage vatana nu shaak is an easy and quick vegetable recipe with the combination of two regularly used vegetables. In this Gujarati kobi vatana nu shaak, cabbage and green peas are cooked with indian spices.
Simple but superb, the cabbage green peas sabzi is a flavourful dish with the contrasting textures of cabbage and green peas. Some prefer adding potatoes to this sabzi as well. You can make your choice.
A perfect Gujarati meal would be roti, patta gobi matar nu shaak, Gujarati dal and bhaat. You are sure to be bowled over by this distinct Gujarati thali when served with Methia Keri.
Tips for kobi vatana ki sabzi. 1. The cabbage shredded for this recipe is not very thick. 2. If you are using frozen green peas, then do not add it with the cabbage. Add them to the sabzi when cabbage is 60% cooked. 3. This sabzi can be cooled completely and packed in a dabba. It stays fresh for 4 hours.
Enjoy cabbage vatana nu shaak recipe | Gujarati kobi vatana nu shaak | patta gobi matar nu shaak | kobi vatana ki sabzi | cabbage green peas sabzi | with step by step photos.
For cabbage vatana nu shaak- To make cabbage vatana nu shaak, heat the oil in broad non-stick pan and add the mustard seeds.
- When the seeds crackle, add the asafoetida , turmeric powder, cabbage, green peas and salt, mix well.
- Cover and cook on high flame for 8 to 10 minutes or till the cabbage are tender, while stirring occasionally.
- Add the coriander seeds powder and chilli powder and mix well and cook on a slow flame for more 2 to 3 minutes, while stirring once in between.
- Serve the cabbage vatana nu shaak hot.
Cabbage Vatana Nu Shaak recipe with step by step photos
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Like cabbage vatana nu shaak then see our Gujarati shaak recipes and some famous recipes we love.
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Heat 1 tablespoon oil in broad non-stick pan.
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Add 1/2 tsp mustard seeds ( rai / sarson).
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Cook for a few seconds and let the seeds crackle.
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Add 1/4 tsp asafoetida (hing).
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Add 1/4 tsp turmeric powder (haldi).
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Mix well.
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Add 3 cups shredded cabbage.
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Add 1 cup green peas.
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Add salt to taste.
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Mix well.
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Cover and cook on high flame for 8 to 10 minutes or till the cabbage are tender and green peas are cooked, while stirring occasionally.
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This is how the sabzi looks after cooking.
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Add 1 tsp coriander (dhania) seeds powder.
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Add 1 tsp chilli powder.
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Mix well.
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Cover and cook on a slow flame for more 2 to 3 minutes, while stirring once in between. Make sure the peas are cooked. This is how the sabzi looks.
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Serve hot.
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You can use frozen green peas instead of boiled green peas.
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Wash the caggabe before using.
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Use coconut oil for a healthier diet. Use coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oil and other omega-6 rich oils should be used in very low amounts. Coconut oil is a medium chain triglycerides (MCT’s). Unlike other fats, they go directly from the gut to the liver.
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Cabbage vatana nu shaak can be cooled completely and packed in a Indian tiffin box, dabba.
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Cabbage Vatana Nu Shaak is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
- Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). 199% of RDA.
- Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 19% of RDA.
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Nutrient values (Abbrv) per serving
| Energy | 83 cal |
| Protein | 3.6 g |
| Carbohydrates | 8.4 g |
| Fiber | 4.7 g |
| Fat | 3.8 g |
| Cholesterol | 0 mg |
| Sodium | 13.8 mg |
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