This super easy Stir Fry Cabbage Bell Pepper – Patta Gobi Capsicum recipe tastes delicious! Ever tried Cabbage Bell Pepper? If not, meet your new favorite side dish! Crunchy cabbage with minimal spices makes the perfect side dish for a quick weeknight dinner. Cabbage and Bell Pepper are a match made in heaven.
Method to Cook Stir Fry Cabbage Bell Pepper – Patta Gobi Capsicum –
Chop the cabbage – First, remove any dry wilted outer leaves and rinse the cabbage head well. Second, place the head of cabbage on a cutting board. Third, locate the core, of the cabbage and using a a chef’s knife, chop the cabbage in half lengthwise, all the way through the core.
Further, chop the cabbage finely, starting at the end opposite the stem, cut crosswise from top to bottom into thin slices. Further chop the think slices horizontally finely. I cut the slices, about ¼ to ½-inch thick.
Further rinse and dice the bell peppers to 1/4 inch to 1/2 thick pieces.
COOK –
First, when you are ready to cook, in a large, heavy-bottom skillet, heat ghee over high heat. Second, add in whole dried red chili pepper. Third, add in cumin seeds. Further once the cumin seeds splutter in about a minute, add in chopped cabbage and green chilies. Let the cabbage sauté for 2 to 3 minutes then add in ground turmeric, ground coriander, ground cumin and salt. Stir and let it sauté for another 2 to 3 minutes. Next add in chopped bell peppers and stir well. Finally cover and let the cabbage sauté on low to medium heat for 2 minutes until cooked. It needs to have a slight bite to it and doesn’t need to be super mushy. Top off with 2 whole green chilies. Finally, turn off the heat, garnish with cilantro and serve with roti or rice.
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Moreover, try some of our other recipes
Carrot Peas Curry – Gajar Matar Sabzi
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Also try some of our Instant Pot recipes.
Stir Fry Cabbage Bell Pepper – Patta Gobi Capsicum
Equipment
- 1 heavy bottom pot
Ingredients
- 1 pound cabbage (8 cups chopped finely)
- 1/2 green bellpepper (3/4 cup chopped)
- 1/2 red bellpepper (3/4 cup chopped)
- 3 green chillies, small (3/4 tbsp chopped) (reduce or eliminate if you dont want it spicy)
- 4 tbsp ghee (clarified butter)
- 1 whole dried red chilli peppers
- 1 and 1/2 tsp cumin seeds
- 3/4 tsp ground turmeric (haldi)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 and 3/4 tsp salt
- 2 green chili, whole (to top off for garnish) (optional)
- 3 tbsp cilantro (finely chopped, for garnish)
Instructions
Prep
- Rinse and chop the cabbage finely, about ¼ to ½-inch thick.
- Rinse and dice the bell peppers to 1/4 inch to 1/2 thick pieces
- Rinse and chop the 3 small serrano peppers finely (about 3/4 tbsp chopped)
- Rinse and chop the cilantro finely.
Cook
- In a large, heavy-bottom skillet, heat ghee over high heat.
- Add in whole dried red chili pepper. Further, add in cumin seeds.
- Once the cumin seeds splutter in about a minute, add in chopped cabbage and green chilies. Let the cabbage sauté for 2 to 3 minutes then add in ground turmeric, ground coriander, ground cumin and salt. Stir and let it sauté for another 2 to 3 minutes.
- Add in chopped bell peppers and stir well. Finally cover and let the cabbage sauté on low to medium heat for 2 minutes until cooked. It needs to have a slight bite to it and doesn't need to be super mushy. Top off with 2 whole green chilies. Turn off the heat, garnish with cilantro and serve with roti or rice.
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