Shahi Gobi
Submitted by Sarah1
Shahi Gobi is a Punjabi cabbage dish where batter-fried slices are simmered in a spiced tomato-onion gravy with garam masala, cumin, and coriander. A rich vegetarian curry with deep, layered flavors.
YIELD
1 batchPREP
10 minCOOK
30 minREADY
40 minThis Punjabi classic takes humble cabbage and gives it the royal treatment. Thin slices get dipped in a seasoned gram flour batter, deep-fried until golden, then braised in a spiced tomato and onion gravy that clings to every piece.
The gravy starts with an onion-garlic paste cooked in ghee until it turns deep golden. Garam masala, turmeric, cumin, and coriander bloom in the hot fat before diced tomatoes melt into a thick, rich sauce.
The fried cabbage soaks up all that flavor while keeping just enough texture to give each bite some body. Finished with a scatter of fresh coriander, this is vegetarian food that doesn’t hold back.
Kitchen Tips
- Slice the cabbage into long, thin strips so the batter coats evenly and they fry up crisp
- Cook the onion-garlic paste until the ghee separates and rises; that’s your signal the raw taste is gone
- Fry the cabbage to light golden only since it will continue cooking in the sauce
- Serve with warm naan or steamed rice to soak up the gravy
Ingredients
Directions
Grind onion and garlic to a paste.
Mix together gram flour, salt and chili powder with enough water to make a thin batter.
Cut cabbage into long, thin slices.
Dip cabbage slices in batter and deep fry until light golden.
Drain and set aside.
Heat ghee or oil in skillet and cook onion and garlic paste until golden.
Add spices and cook another minute, then add tomatoes and continue to cook until ghee or oil begins to separate and rise to the top.
Mash mixture with the back of a wooden spoon, then add 2 cups of water.
Bring mixture to a boil, then reduce heat and add cabbage.
Cook until cabbage is tender and sauce is thick.
Garnish with chopped coriander and serve.
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