Table of Contents
Introduction – About this Recipe
Cabbage Potato Sabzi is a home-cooked dry curry made with cabbage, potatoes, tomato, and spices. At times I also add some green peas to this sabzi, if you want you can make this dish without potatoes also or add green peas instead of potatoes or add both potatoes and green peas, anything of your choice. This recipe is vegan as well as gluten-free. The veggie dish also goes well as a tiffin box lunch. I usually make this sabzi with chapatis and sometimes with dal-rice. Cabbage is also called Patta gobi or Bandh gobi in Hindi.
Equipment’s:
- Colander
- Wok/Kadhai
Ingredients:
| Amount | Measurement | Item name |
|---|---|---|
| 750 | Gms | Cabbage |
| 2 | Pcs | Potato(Medium Sized) |
| 1 | Pc | Tomato(Medium Sized) |
| 8 | Tbsp | Oil |
| 1 | Tsp | Mustard(Rai) |
| 1/2 | Tsp | Cumin(Jeera) |
| 1/8 | Tsp | Asafoetida(Hing) |
| 2 | Tsp | Salt |
| 1.5 | Tsp | Turmeric Powder(Haldi) |
| 1 | Tbsp | Garlic Paste |
| 1 | Tbsp | Green Chilly Paste |
| 2.5 | Tsp | Coriander-Cumin Powder(Dhania-Jeera) |
| 1 | Tbsp | Kashmiri Red Chilly Powder |
| 1 | Tsp | Sugar |
| Coriander for Garnishing |
Pre Prep Procedure:
- With a sharp knife shred the cabbage leaving the core aside. Discard the core. Rinse the shredded cabbage in a colander.
- Peel and cut the potatoes and tomatoes into bite-sized cubes.
Step By Step Procedure:
- Heat oil in Wok/Kadhai, add Mustard(Rai) and Cumin(Jeera), and let them crackle. Once crackling stops add Asafoetida(Hing) and swirl the pan and then add Cabbage and Potatoes into it and give it a good stir.
- Add Salt, Turmeric Powder(Haldi), Garlic Paste, and Green Chilly Paste and mix it well. Cook for 10 mins with a closed lid on medium flame.
- After 10 mins, add Coriander-Cumin(Dhania-Jeera) powder, Kashmiri Red Chilly powder, and Sugar. Stir it properly. Make sure the spices have been mixed properly. Close the lid and let it cook for another 10 mins on medium flame.
- Check if potato and cabbage are cooked. Once cooked add tomato to it and the close lid and let it cook for 2 mins on medium flame. After 2 mins, switch off the flame. There you go it is ready! Enjoy!
Serving & Plating:
Cabbage Potato Sabzi is served hot and garnished with some finely chopped coriander.
Accompaniments:
Cabbage Potato Sabzi goes very well with Phulkas/Chapatis and even makes for a good dish with a dal and rice accompanied with side dishes like pickle, salad, papad, dahi, etc.
Key Pointers:
- I use Kashmiri Red Chilly Powder, which is not that hot but gives good color and flavor to the food.
- I have added green chilly paste as my family like Cabbage potato sabzi a little spicier than usual sabzis.
Storing:
Leftovers can easily be refrigerated for about 6-7 days in any container with a lid. It need not be an airtight container. I usually prefer a microwave-safe container (for easy reheating).
Reheating:
Thaw for 10-15 mins or when sabzi comes to room temperature. Once thawed, microwave for 2 mins with a lid. If you don’t have a microwave, you can reheat it in a wok(kadhai) or saucepan for 5 mins on a medium flame.
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