Pataa Gobhi ki Chutney/Salad

Another favorite dish of mine Burmese style, which is one thing we love to eat at my Mom’s home.  This delicious cabbage chutney tastes so yummy with dal & chawal.  You can also eat it as a regular salad if you are watching your weight.

It has the right amount of tanginess and heat to tickle your taste buds.  If you haven’t had it before it might be a couple of times before you start liking or may be not.  My 7 year old loved it. This dish is from my Mom’s kitchen, hope you all like it.  DSC_3116-1


  • 1 medium sized cabbage, thinly sliced
  • 2 medium or 1 large tomato, chopped
  • 1 whole garlic pod, chopped
  • 1 red onion, sliced lengthwise
  • 1 tsp paprika
  • 3/4 tsp red chili powder
  • salt to taste
  • 1-2 green chilies, chopped
  • 2 tbsp olive oil
  • 3-4 tbsp roasted besan
  • juice of 1 lemon or lime
  • cilantro chopped
  • 2-3 tbsp chopped peanuts


First cut the cabbage as thinly sliced as you can.  Wash it in a colander and let the water drain completely.  Add chopped green chilies to it and set aside.DSC_3107-1Now chop the garlic.  Heat the oil in a kadhai, add chopped garlic and sauté until slightly brown.

DSC_3108-1 DSC_3109-1Add the chopped tomatoes and cook until the oil is separated.DSC_3110-1At this time, add salt, paprika, and red chili powder.  Mix well.  Set aside to cool down.

DSC_3111-1Put the sliced onions on top of the cabbage along with the roasted besan, crushed peanuts.

DSC_3113-1 DSC_3114-1Now add the tomato and garlic mixture on top of everything.  Squeeze the lemon juice on it too along with the chopped cilantro. Mix everything together using your hand as if you are kneading the dough.

DSC_3115-1After mixing everything, check salt and heat at this time.  You can mix salt in a little water and pour it over the chutney.

DSC_3117-1If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you. Your comments, likes, dislikes, matters to me. Thank you for stopping by!!

Happy Cooking!!!!







  1. My mistake to mix up gobi cabbage with gobi pan cauliflower.

    Thank you, big one, for step by step recipe and pics.

    I must try–nice combination of cooking + chutney + salad.

    Burmese style I do is w/o the fried tomatoes, and rather too fibrous for me.

    This sounds good as now tomatoes are in season in USA.


  2. This looks delicious. I like all the ingredients used in this chutney recipe so can imagine the lovely taste.

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