Cabbage Vegetable Rice

(by Jaya Gajria Bhatia)


Pan Gobi jo Saag – 1 cup

Rice – 2 cups

Tomato – 1 no.

Mustard seeds – ½ tsp.

Red chilli powder – ½ tsp.

Mango powder – ½ tsp.

Turmeric powder – ½ tsp.

Coriander leaves – 1 tblsp.

Curry leaves – 1 sprig

Green chillies – 2 nos.

Salt – to taste

Ghee – 1 tblsp.


1. Soak the rice in water for 1 hour before the preparation.
2. In a deep pan, heat ghee on a medium flame. When hot, add mustard seeds.
3. When the mustard seeds start popping, add the curry leaves and chopped green chillies.
4. Drain the water from the soaked rice and add to the tempered spices. Mix well.
5. Add 1 ½ cups of water.
6. Allow the rice to cook till the water is half evaporated. Add the Pan Gobi Jo Saag, red chilli powder, mango powder, turmeric powder and salt. Mix well and reduce the heat to a low flame. Allow the mixture to cook till the rice is fully cooked and the water is completely dried.
7. Garnish with chopped coriander leaves. Serve piping hot.

To serve

Pan Gobi jay Saag ja Choka can be eaten for lunch with Plain curd or Tamatay ji Chutney.