Patta Gobhi Ki Sabzi is a quick, homestyle Indian cabbage stir-fry made with potatoes and everyday spices. This easy and healthy dish comes together in under 30 minutes and is perfect for busy weeknight meals.
This Aloo Patta Gobhi Sabzi is lightly spiced, flavorful, and pairs perfectly with roti or dal-chawal. Made with simple ingredients, it's a comforting, vegan, and gluten-free dish the whole family will love.
Patta Gobhi Ki Sabzi is a simple, everyday North Indian dish made with cabbage (patta gobhi), potatoes, and basic spices. This comforting dry sabzi is quick to prepare, budget-friendly, and perfect for lunchboxes or weeknight meals.
Made with minimal ingredients, this homestyle cabbage sabzi pairs beautifully with roti, paratha, or dal-chawal for a wholesome Indian meal. It's naturally vegan, gluten-free, and packed with fiber and nutrients.
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Why You'll Love This Recipe
- Ready in under 30 minutes
- Made with pantry staples
- Light, healthy & easy to digest
- Perfect for everyday cooking
- Customizable (add peas, skip potatoes, or make it spicy)
What is Patta Gobhi Sabzi?
"Patta gobhi" means cabbage and "sabzi" refers to a vegetable dish in Indian cuisine. This classic dish combines cabbage and potatoes cooked with simple spices like turmeric, cumin, and garam masala.
It's one of the most commonly made sabzis in Indian households because it's quick, affordable, and delicious.
Ingredients
- 250 grams cabbage (1 small head or 4 cups finely shredded)
- 2 medium potatoes (cubed)
- 1 onion (finely chopped); Optional
- 1 tomato (chopped)
- ¼ cup green peas; Optional
- 1-2 green chili, adjust to taste
- 1 teaspoon ginger grated
- 1 teaspoon cumin seeds
- pinch of hing
- 1 dried bay leaf
- ¼ teaspoon turmeric powder
- ¼ teaspoon amchur powder or lemon juice
- ½ teaspoon red chili powder
- 2 teaspoon coriander powder
- ½ teaspoon garam masala
- Salt to taste
- 2 tablespoon mustard oil
- Fresh coriander leaves for garnish
How to Prep Patta Gobhi (Cabbage)
Preparing cabbage properly ensures it is clean, fresh, and ready for cooking:
- Remove any outer wilted or damaged leaves.
- Cut the cabbage into halves or quarters and finely shred it.
- Place the shredded cabbage in a large bowl of water.
- Add a pinch of salt to the water.
- Let it soak for 5-10 minutes to remove dirt and impurities.
- Remove the cabbage and place it in a colander.
- Rinse well under fresh running water.
- Let the excess water drain completely before using in the recipe.
Tip: Make sure the cabbage is not too wet before cooking, as excess moisture can make the sabzi soggy instead of perfectly dry.
How to Make Patta Gobhi Ki Sabzi
- Heat oil in a kadai. Add cumin seeds, bay leaf, hing, and turmeric powder; let the spices bloom.
- Add potatoes and salt, mix well, and cook for 2-3 minutes.
- Stir in onions, ginger, and green chili. Sauté for 1-2 minutes until slightly softened.
- Add the dry spices - coriander powder, red chili powder, amchur powder, and mix well.
- Add tomatoes and cook for 2-3 minutes until soft.
- Add the shredded cabbage and mix everything well.
- Cover partially and cook on medium heat until potatoes are tender and cabbage is soft but not mushy. Stir occasionally and add a splash of water if needed.
- Sprinkle garam masala, garnish with coriander, and serve hot.
Tip: Taste and adjust salt before covering-the seasoning at this stage ensures a flavorful sabzi.
Pro Tips
- Don't overcook cabbage - it should be tender, not mushy
- Cut evenly for uniform cooking
- Cook on medium heat for best flavor
- Add peas for extra texture and sweetness
- Skip potatoes for a low-carb version
Variations
- Matar Patta Gobhi - add green peas
- No Onion-Garlic version - perfect for fasting days
- Spicy version - add more green chilies or garam masala
- Dry stir-fry style - cook uncovered for a slightly crisp texture
Storage Tips
- Store in an airtight container in the fridge for up to 3 days
- Reheat in a pan for best texture
- Avoid freezing as cabbage turns mushy
Frequently Asked Questions
Yes! You can skip potatoes or replace them with peas or carrots.
Cabbage has high water content, so cook uncovered towards the end to evaporate excess moisture.
Yes, it is naturally vegan and gluten-free.
Patta Gobhi Ki Sabzi is proof that simple ingredients can create incredibly satisfying meals. Whether you're cooking for your family or prepping a quick weekday lunch, this humble sabzi never disappoints.
Aloo Patta Gobhi Sabzi (Cabbage Potato Recipe)
Equipment
Ingredients
- 250 grams cabbage 1 small head or 4 cups finely shredded
- 2 medium potatoes cubed
- 1 onion finely chopped; Optional
- 1 tomato chopped
- ¼ cup green peas; Optional
- 1-2 green chili adjust to taste
- 1 teaspoon ginger grated
- 1 teaspoon cumin seeds
- pinch of hing
- 1 dried bay leaf
- ¼ teaspoon turmeric powder
- ¼ teaspoon amchur powder or lemon juice
- ½ teaspoon red chili powder
- 2 teaspoon coriander powder
- ½ teaspoon garam masala
- Salt to taste
- 2 tablespoon mustard oil
- Fresh coriander leaves for garnish
Instructions
How to Prep Patta Gobhi (Cabbage)
- Preparing cabbage properly ensures it is clean, fresh, and ready for cooking:
- Remove any outer wilted or damaged leaves.
- Cut the cabbage into halves or quarters and finely shred it.
- Place the shredded cabbage in a large bowl of water.
- Add a pinch of salt to the water.
- Let it soak for 5-10 minutes to remove dirt and impurities.
- Remove the cabbage and place it in a colander.
- Rinse well under fresh running water.
- Let the excess water drain completely before using in the recipe.Tip: Make sure the cabbage is not too wet before cooking, as excess moisture can make the sabzi soggy instead of perfectly dry.
How to Make Patta Gobhi Ki Sabzi
- Heat oil in a kadai. Add cumin seeds, bay leaf, hing, and turmeric powder; let the spices bloom.
- Add potatoes and salt, mix well, and cook for 2-3 minutes.
- Stir in onions, ginger, and green chili. Sauté for 1-2 minutes until slightly softened.
- Add the dry spices - coriander powder, red chili powder, amchur powder, and mix well.
- Add tomatoes and cook for 2-3 minutes until soft.
- Add the shredded cabbage and mix everything well.
- Cover partially and cook on medium heat until potatoes are tender and cabbage is soft but not mushy. Stir occasionally and add a splash of water if needed.Tip: Taste and adjust salt before covering-the seasoning at this stage ensures a flavorful sabzi.
- Sprinkle garam masala, garnish with coriander, and serve hot.
Notes
- Don't overcook cabbage - it should be tender, not mushy
- Cut evenly for uniform cooking
- Cook on medium heat for best flavor
- Add peas for extra texture and sweetness
- Skip potatoes for a low-carb version
- Matar Patta Gobhi - add green peas
- No Onion-Garlic version - perfect for fasting days
- Spicy version - add more green chilies or garam masala
- Dry stir-fry style - cook uncovered for a slightly crisp texture
- Store in an airtight container in the fridge for up to 3 days
- Reheat in a pan for best texture
- Avoid freezing as cabbage turns mushy
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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