Cabbage Raita is also known as Patta Gobi raita. Cabbage raita gives a very delicious flavour of vegetable fried in oil and the blend of all spices along with it. The presence of pudina in cabbage raita make it quite minty in flavour.
Ingredients for Cabbage raita:
1 cup yogurt (dahi)
200 gms Cabbage, shredded (Patta-Gobhi)
2 table-spoon mint leaves, finely chopped (Pudina)
1/2 t-spoon roasted ground cumin (Jeera)
1 green chilly, finely chopped
1/2 t-spoon salt
1/2 t-spoon kala namak (if not available, then take salt instead)
1/4 t-spoon black pepper (Kali mirch)
1/4 t-spoon chat masala (Optional)
10-15 fresh coriander leaves
1/2 cup water
How to make Cabbage raita:
- Take a deep pan, add shredded Cabbage and water to it and boil it till it gets soft (parboiled). Now drain out the water and keep Cabbage aside.
- Take a medium sized bowl and add yogurt to it. Mash it with a blender or madani/whisk with a blender or madani until it gets smooth. Add water and remaining ingredients except Cabbage and again mix them well.
- Now add Cabbage to it and mix it again. Refrigerate Cabbage raita for 1/2 hour
- Before serving, garnish Cabbage Raita with finely chopped coriander leaves and serve chilled.