Aloo patta gobhi ki sabzi is a simple Indian-style cabbage and potato recipe. This is one of the most commonly cooked vegetable recipes in Indian kitchens. It gets ready in less than 30 minutes and is vegan as well as gluten-free.
Unlike the food that's served in most Indian restaurants around the world, home-cooked Indian food is very simple and moderately spiced. It's still full of flavors and tastes a lot better.
Like the recipe which I am sharing today-aloo patta gobhi ki sabzi.
Aloo is the Hindi word for potato, patta gobhi is for cabbage, and sabzi is a word that's used for vegetables and also for a dish made with vegetables.
The recipe that I am sharing here is mainly the way cabbage is cooked in the Northern, Eastern, and Western regions of India. If you want to try the South Indian style cabbage recipe, then don't miss checking my cabbage poriyal recipe.
This cabbage potato recipe is very easy to make, gets ready in less than 30 minutes, and is vegan as well as gluten-free.
What's needed to make patta gobhi ki sabzi?
To make Indian-style cabbage with potatoes, you will need the ingredients shown below:
Ingredient notes
- Cabbage: Use fresh green cabbage. Don't use napa or red cabbage for this recipe.
- Potatoes: Any variety is fine.
- Green peas: Fresh or frozen, both are fine. I have used frozen peas, they get cooked faster. If you use fresh green peas add them to the pot with potatoes as they take a longer time to get cooked.
- Whole spices: I have used both cumin seeds and black mustard seeds. You can use either of them.
- Coriander powder: It's the ground form of dried coriander seeds and is used to flavor a lot of Indian savory dishes.
- Turmeric powder: Turmeric powder gives a nice yellow color to the dishes it's added to, has a mild flavor and also has endless health benefits. It's a very important ingredient in ayurveda. You can buy it from any Indian or South Asian grocery store.
- Red chili powder: Use Kashmiri red chili powder, it's not very hot but gives the dish a nice color.
- Cooking oil: For most North Indian recipes, I prefer using mustard oil. You can also cook it in olive oil, canola oil, or vegetable oil.
How to make (step by step instructions)?
Step 1: Heat oil in a cooking pot and add cumin and mustard seeds.
Step 2: When the seeds start spluttering, add finely chopped ginger and garlic. Saute for a minute.
Step 3: Add turmeric powder, red chili powder, coriander powder, and ground black pepper. Saute for a few seconds.
Step 4: Add chopped potatoes and cook for a minute.
Step 5: Add ¼ cup of water and salt.
Step 6: Mix and cover the pot. Cook for around 8-10 minutes or until the potatoes are half-cooked.
Step 7: Add green peas and split green chilies. Saute for 1-2 minutes.
Step 8: Spread a layer of shredded cabbage on top of the potatoes and peas. Don't mix.
Step 9: Put on the lid and cook covered for 7-8 minutes.
Step 10: Remove the lid and mix everything.
Step 11: Cook covered again for 5-6 minutes.
Step 12: Finally, cook uncovered for a minute. Garnish with chopped cilantro.
Your easy North Indian-style cabbage sabzi is ready to be served!
Serving tips
Serve cabbage sabzi hot or warm. It can be served for any meal of the day.
For breakfast, it's generally served with an Indian flatbread like roti or paratha.
For lunch or dinner, it can be served with roti, paratha, or with rice and dal.
Storing, freezing, and reheating tips
Generally, in India food is prepared fresh and consumed on the same day. Storing it for a longer period is not considered good.
However, if you want to store it for a longer time, transfer aloo patta gobhi to an airtight container and refrigerate for 2-3 days. It will be fine.
You can also freeze it for 3-4 months if you want.
To reheat, defrost and then just microwave for a few minutes, stirring in between. Alternatively, put it in a pan, cover the pan with a lid, and reheat for a few minutes on a low or medium flame. Keep checking and stirring in between.
Recipe tips and tricks
- Don't overcook the cabbage, it tastes best if left slightly crunchy.
- You may skip potatoes or green peas in this recipe.
- Both fresh and frozen peas can be used. Fresh peas, take a longer time to get cooked so add them with potatoes.
- Don't cut potatoes into very big pieces otherwise they will take a longer time to get cooked.
Frequently asked questions
Napa cabbage cannot be used in this recipe. Though red cabbage can be used, it doesn't taste as good as green cabbage tastes in this dish. So, I would recommend using regular green cabbage to make aloo patta gobhi ki sabzi.
Other easy cabbage recipes
Looking for more quick and easy cabbage recipes? Don't miss trying the following recipes:
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Recipe
Aloo patta gobhi (Indian style cabbage with potatoes)
Equipment
- 1 Wok or cooking pot
Ingredients
- 5 cups shredded cabbage around 250 grams
- ½ cup green peas around 60 grams
- 1 cup potato cubes around 150 grams, 2 small
- 1-2 green chilies slit into 2-3 pieces each
- 1-2 garlic cloves finely chopped
- 1 inch piece of ginger finely chopped
- ¼ cup chopped cilantro
- ½ teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- ½ tablespoon coriander powder
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- Ground black pepper to taste
- Salt to taste
- 1 tablespoon mustard oil or any cooking oil of choice
- ¼ cup water or as required to cook the potatoes
Instructions
- Heat oil in a cooking pot.
- Add cumin seeds and mustard seeds.
- When the seeds start spluttering add chopped ginger and garlic. Saute for a minute.
- Add turmeric powder, red chili powder, coriander powder, and ground black pepper. Saute for a few seconds.
- Add potato cubes and saute for a minute.
- Next, add ¼ cup of water and salt. Mix and cover the pot. Cook for around 8-10 minutes or until the potatoes are half cooked.
- Remove the lid, add green peas and chopped green chilies. Saute for 1-2 minutes.
- Spread a layer of shredded cabbage on top of potatoes and peas. Don't mix and put on the lid. Cook covered for 7-8 minutes.
- Remove the lid and mix everything. Cook covered again for another 5-6 minutes.
- Finally, cook uncovered for a minute.
- Garnish with chopped cilantro and serve hot with roti, paratha, or rice.
Video
Notes
- Don't overcook the cabbage, it tastes best if left slightly crunchy.
- You may skip potatoes or green peas in this recipe.
- Both fresh and frozen peas can be used. Fresh peas, take a longer time to get cooked so add them with potatoes.
- Don't cut potatoes into very big pieces otherwise they will take a longer time to get cooked.
- More recipe tips and tricks are shared in the post above. Please follow them to make this recipe.
Delicious recipe, will add to our menu rotation. I did have trouble with my spices sticking to the bottom of the pot in the first two steps. Will adjust heat and amount of oil next time!
Thank you Heather.