Cabbage Aloo Sabzi Recipe | Patta Gobhi Aloo Sabzi
Cabbage Aloo Sabzi, also called Patta Gobhi Aloo Sabzi, is a comforting North Indian stir-fry made with shredded cabbage, soft chunks of potato, basic spices, and a simple tempering. It’s one of those humble, homely dishes that doesn’t need any fancy ingredients, just fresh veggies and basic masalas. It’s ready in about 40 minutes and works great for both lunch and dinner. It’s a dry sabzi, so you can also use it as a filling in wraps or pair it with poori or chapati. The best part is it’s super customizable and gets better as it sits, making it ideal for meal prep too.
Equipment
- Cooking pot
Ingredients
For Tempering
- 3 tablespoon Vegetable Oil (Refined Oil)
- 1 piece Cinnamon
- 1 no Bay Leaf
- 1 teaspoon Fennel seeds
- 1 teaspoon Cumin seeds
For Curry
- 1 large Onion peeled & sliced thinly
- 1 large Potato peeled and cubed
- 4 cups Cabbage sliced thinly (shredded)
- 1 teaspoon Turmeric powder
- 1 tablespoon Chilli Powder
- 2 teaspoon Cumin Powder
- 1 teaspoon Garam masala powder
- Salt
- ¼ cup Coriander leaves finely chopped
Instructions
- Prep and Tempering: Begin by prepping the veggies, thinly slicing the cabbage, cubing the potatoes, and slicing the onions. It makes the cooking process smoother and faster. Once that’s done, heat some oil in a kadai and add whole spices like cinnamon and bay leaf. Then throw in fennel and cumin seeds and wait till they crackle. Right after that, add in the onions and sauté them just enough to soften and release a bit of sweetness.
- Cooking the Vegetables: Now add the cabbage and potatoes along with turmeric and salt. give everything a good mix, then cover the pan and let it cook on low heat for about 10 minutes. Stir in between so nothing sticks to the bottom. This slow cooking helps the potatoes soften up nicely while the cabbage turns tender but still holds a bit of crunch.
- Spicing and Finishing Touches: Once the veggies are nearly done, add the spice powders, chili powder, cumin powder, and garam masala. sauté the sabzi for another 5 minutes so the spices coat everything evenly. To finish, add a handful of chopped coriander leaves and give it one last mix. That final touch of fresh herbs really brings the whole dish together.
Video
Notes
Cook Low and Slow: Once you add the cabbage and potatoes to the pan, keep the flame on low. This is really important because it prevents the bottom from burning and gives the veggies time to soften and absorb the flavors slowly. High heat might cook unevenly or dry it out too fast.
Let the Veggies Cook in Their Own Juices: You don’t need to add any extra water. Cabbage releases a good amount of moisture as it cooks, and that’s usually enough to help the potatoes soften too. Adding water might make it mushy or change the texture of the sabzi.
Storage Tips
This sabzi keeps well for up to 2 days in the refrigerator. Just let it cool fully before storing it in an airtight container. When reheating, you can warm it in a pan or microwave until hot. I personally avoid freezing it, because cabbage tends to go limp and soggy once thawed, which changes the fresh texture of the dish.Serving Ideas
There are so many ways to enjoy this! It's absolutely comforting with rasam rice or sambar, and also goes great with hot phulkas or rotis. On lazy days, I even have it with curd rice which is simple and satisfying. If you have leftovers, try stuffing it in a paratha or wrap makes a quick and tasty lunchbox idea too!Nutrition
Serving: 1servingsCalories: 142kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gSodium: 38mgPotassium: 440mgFiber: 4gSugar: 3gVitamin A: 513IUVitamin C: 32mgCalcium: 58mgIron: 2mg
Tried this recipe?Let us know how it was!