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
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
- 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
Nutrition Facts
Aloo Patta Gobhi Sabzi (Cabbage Potato Recipe)
Amount per Serving
Calories
197
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Sodium
63
mg
3
%
Potassium
717
mg
20
%
Carbohydrates
30
g
10
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
4
g
8
%
Vitamin A
470
IU
9
%
Vitamin C
40
mg
48
%
Calcium
64
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
Follow Me On PinterestFollow @livingsmartandhealthy!