(Dry Cabbage Vegetable)


Cabbage – 350 gms.
Oil – 2 tblsp.
Green Chillies – 3 nos.
Mustard Seeds / Fenugreek Seeds – ½ tsp.
Turmeric Powder – ½ tsp.
Coriander Powder – ½ tsp.
Red Chilli Powder – ½ tsp.
Sugar – ¼ tsp. (optional)
Salt – to taste
Coriander leaves (garnish) – 1 tblsp.


  1. Wash and shred the cabbage finely.
  2. In a pan, heat the oil on a medium flame.
  3. When hot, add mustard seeds or fenugreek seeds and chopped green chillies. Allow it to temper.
  4. When the green chillies start popping, add the shredded cabbage and mix well.
  5. Add turmeric powder, salt and a little water. Mix thoroughly. Allow the cabbage to cook.
  6. When the cabbage is nearly done, add the remaining spices and sugar. Stir.
  7. Cook for a couple of more minutes till the cabbage is fully cooked.
  8. Serve hot garnished with chopped coriander leaves.

Chef’s tip

Potatoes & tomatoes can be also added to the above Saag. In case if the vegetables are being used, the quantity of cabbage has to be reduced to 250 gms. and add 1 medium sized potato and tomato each. They have to cut into small pieces and added with the shredded cabbage after the tempering.

To serve

Pan Gobi Jo Saag is served for dinner with a Phulko. It can also be served for lunch as a an accompaniment to the main meal.

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