The tastiest cabbage or patta gobhi sabzi recipe

This is the tastiest Indian cabbage (patta gobhi) sabzi, to be enjoyed with roti or dal rice. I've made it many times in the past but it never turned out this well. The key is to increase the ratio of capsicum (bell peppers or shimla mirch), peas and potatoes. Also, ginger garlic and chillies add much needed spice and flavour.

Cabbage Sabzi Recipe
Serves: 4-6
Preparation time: 20 minutes
Cooking time: 20 minutes

1 small or 1/2 big cabbage
1 tomato
1 plate of peas
1 big capsicum
2 small potatoes
2 green chillies
Ginger garlic paste
Turmeric powder
Red chilli powder
Dhania powder
Pinch of asafoetida
Masala of choice
Salt to taste
3 tablespoons oil/ghee
Cumin seeds
Mustard seeds
Handful of coriander leaves
1 tablespoon lemon juice

1. Heat oil or ghee in a pan. Add mustard seeds. When they stop crackling, add cumin seeds.
2. Add chopped cabbage, capsicum, potatoes and chillies.
3. Season with salt, asafoetida and turmeric. Mix well and cook under closed lid for a few minutes.
4. When half done, add chopped tomatoes, peas, red chilli and dhania powder and masala of choice (I used chole masala). Mix well and cook under closed lid and slow flame for 10min.
5. Garnish with chopped coriander and lemon juice. Serve hot with roti or rice.

Notes: Decrease oil at the start and add some water when the veggies are half done for a healthier version. If using fresh ginger garlic, saute them at the start until the raw smell goes away. Add aamchur powder with the masala in step 4 if you don't have lemons.