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Methi Cabbage, How to make Patta Gobi Methi

Last Updated: November 24, 2018 By Fareeha Leave a Comment

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5 from 1 vote
Cabbage Methi is a deliciously simple vegetarian side dish that is grossly under-rated in popularity. Delicious, aromatic and absolutely tasty.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

When I shared the methi dal recipe a couple of days back, I had few more bunches of methi/fenugreek leaves with me. The cabbage always taste so much better with the methi leaves. I use methi in a wide variety of dishes like methi gosht, methi gobi, aloo methi, methi dal, prawn methi, chicken methi and the list goes on. My husband simply loves the methi leaves and my fridge is never out of stock for the methi.  I am sure my blog will be filled with a lot of methi recipes in the future, insha ALLAH..

 

cabbage methi

 

The easy cabbage recipe with methi is really a very simple recipe. Quick to make and delicious to taste, I make it ever so often. The slightly bitter taste of the methi leaves complement well with the sweet taste of the cabbage.

Let’s get started with the easy cabbage recipe along with the methi leaves.

cabbage recipe with methi

Until next time,

Fareeha

easy cabbage recipe

Methi Cabbage

Cabbage Methi is a deliciously simple vegetarian side dish that is grossly under-rated in popularity. Delicious, aromatic and absolutely tasty.
5 from 1 vote
Print Pin Rate
Course: Vegetarian Side Dishes
Cuisine: Indian
Keyword: cabbage methi, vegetarian side dish
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 156kcal
Author: Fareeha

What You Need:

  • 1 head cabbage (approx 750 gms), finely shredded
  • 2 onions, sliced
  • 1 tomato, finely chopped
  • 4 bunches of methi leaves, leaves separated
  • 2 garlic cloves, crushed
  • 1/2 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp red chili powder
  • 2 tbsp oil
  • salt to taste

How To Make:

  • Heat oil on medium flame in a skillet and add mustard seeds. When the mustard seeds splutter, add the cumin seeds and garlic.
  • Add onion and fry till translucent. Add in the tomato and cook till tender.
  • Lower the flame and mix in the shredded cabbage, salt, chili powder and cook till half done.
  • Now add the methi/fenugreek leaves and cover with the lid and cook on low flame till done.

Recipe Notes

Cook on low flame with the lid closed. This will allow the cabbage to cook on steam without the use of water.
Stir occasionally to prevent the cabbage getting burnt from the bottom.

Nutrition Value: (estimates)

Calories: 156kcal | Carbohydrates: 20.6g | Protein: 4.7g | Fat: 7.8g | Saturated Fat: 1.1g | Sodium: 628mg | Potassium: 494mg | Fiber: 7.6g | Sugar: 8.6g | Calcium: 80mg | Iron: 3.4mg
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For more recipes like this try cabbage stir fry, aloo fry, spicy bhindi

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originally posted on: September 8, 2015 Last Updated: November 24, 2018 categoriesFiled Under: Main Ingredients, Vegetarian Recipes

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About FAREEHA

I am the recipe developer, photographer & everything that goes behind Fa’s Kitchen. The recipes that I share are traditional, authentic and that are often made in my kitchen.

You can learn more about how you can work with me here.

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