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    You are here: Home » Vegetable

    Published: Apr 23, 2022 · Modified: Dec 9, 2022 by Saima · This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases · This blog generates income via ads.

    Dry Cabbage and Potato Curry (Aloo Patta Gobi Sabzi)

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    Jump to Recipe
    dry cabbage and potato curry in a bowl with a spoon.

    This dry cabbage and potato curry is a quick and easy sabzi that tastes great with dal (lentils) and roti (homemade flatbread). A simple Indian vegan lunch for hungry times!

    Like potatoes? Try this dry potato sabzi too.

    dry cabbage and potato curry in bowl with spoon

    If you like to have wholesome vegetarian food that doesn't have any processed ingredients or dairy, an Indian sabzi is the way to go. It is made with a few simple ingredients like onions, tomatoes and a few common spices and is naturally vegan.

    Of course, you must pair it with bread, especially if it is a dry sabzi like this one. And a bowl of dal is nice though optional if you're in a rush.

    Speaking of dry sabzi, here's a really different sabzi made with taro root or colocasia, also known as arvi or arbi fry.

    Ingredients

    Note: exact amounts are mentioned in the recipe card further down.

    Labelled ingredients for cabbage and potato curry

    Instructions

    1. Chop and slice all the veggies. Like so:

    chopped vegetables for aloo patta gobhi sabzi

    2. Heat the cooking oil in a wok or karahi on medium heat and add the cumin and mustard seeds. Let them sizzle, then add the onions and fry until golden brown. Don't over brown them or the sabzi will take on a dark tinge.

    3. Add the tomatoes, potatoes, turmeric, chilli powder, and salt. Stir and add a couple of tablespoons water if the spices seem to be sticking. Lower the heat and cover the wok. Allow the potatoes to cook on gentle heat for 6-8 minutes.

    4. Add the cabbage and coconut and mix well with the potatoes. Again, cover the wok for 5 minutes and cook the the sabzi on gentle heat for 5 minutes.

    5. Take off the lid after 5 minutes, increase the heat to medium and stir the vegetables with a large spoon for 4-5 minutes until any remaining liquid has been absorbed, and the sabzi is shiny.

    Collage. 1st pic: potatoes cooking in curry masala in wok; 2nd pic: cooked cabbage and potato curry.

    6. Spoon out the sabzi in a bowl and serve hot with roti or any Indian bread.

    Top tips

    • Slice the vegetables fine if possible so the sabzi cooks quickly.
    • The potatoes, especially should be cut into small cubes for even and fast cooking. If they are too large, the cabbage will become tender, but the potatoes will still be undercooked.
    • Resist the temptation to add water after you add the cabbage to the wok. Overcooked, limp cabbage is no fun! Don't worry, the cabbage will release water when you cover it and cook it on low heat for 5 minutes.
    • The texture of the cabbage in the cooked sabzi should be neither too hard, not too soft. It needs to be cooked through and tender, but not mushy. At the cost of repeating myself, the trick is not to add water after you add the cabbage and let it cook in its own steam!

    Variations

    • Instead of potatoes, you can also add green peas to the sabzi. About one cup of frozen peas, added at the same time as the cabbage give a slightly different flavor to the sabzi.
    • For a more coconut flavor, use coconut oil instead of your regular cooking oil. Alternatively, if you don't particularly care for coconut, you can leave out the shredded coconut too.
    • A fistful of chopped curry leaves also add a ton of flavor to the sabzi if you can get hold of them. They can usually be found in Indian grocery stores. Throw them in 5 minutes before the sabzi is done cooking.
    • Chopped cilantro as a garnish also goes nicely with cabbage sabzi.
    dry cabbage and potato sabzi in a plate with fork

    Want more Indian vegan sabzi recipes?

    Aloo shimla mirch in a bowl with spoon.
    Aloo Shimla Mirch Recipe (Potato Capsicum Curry)
    aloo palak in a bowl with spoon
    Easy Aloo Palak Recipe (Potato and Spinach Curry)
    mixed vegetable curry in bowl
    Easy Mixed Vegetable Curry
    bharwa shimla mirch on a wooden block
    Bharwa Shimla Mirch (Potato Stuffed Bell Peppers)
    dry cabbage and potato curry in bowl with a spoon

    Dry Cabbage and Potato Curry

    Saima Zaidi
    This dry cabbage and potato curry is a quick and easy sabzi that tastes great with dal (lentils) and roti (homemade flatbread). A simple Indian vegan lunch for hungry times!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Brunch/Dinner
    Cuisine Indian
    Servings 4 people
    Calories 238 kcal

    Equipment

    • 1 Sharp knife
    • 1 cutting board
    • 1 wok or Indian karahi
    • 1 Large spoon

    Ingredients
     
     

    • 1 red onion small
    • ½ head cabbage small
    • 2 yellow potatoes small to medium
    • 1 tomato small
    • 1" piece ginger
    • 3 tbsp cooking oil
    • 1 teaspoon cumin seeds
    • ½ teaspoon mustard seeds
    • ½ tsp turmeric ground
    • 1 tsp red chilli ground
    • 1 tsp sea salt
    • ¼ cup shredded coconut unsweetened

    Instructions
     

    Preparation

    • Slice the red onion and cabbage finely. Cut the potatoes into small pieces. Chop the tomato and ginger too.

    Cooking

    • Heat the cooking oil in a wok or karahi on medium heat and add the cumin and mustard seeds. Let them sizzle, then add the onions and fry until golden brown. Don't over brown them or the sabzi will take on a dark tinge.
    • Add the tomatoes, potatoes, turmeric, chilli powder, and salt. Stir and add a couple of tablespoons water if the spices seem to be sticking. Lower the heat and cover the wok. Allow the potatoes to cook on gentle heat for 6-8 minutes.
    • Add the cabbage and coconut and mix well with the potatoes. Again, cover the wok for 5 minutes and cook the the sabzi on gentle heat for 5 minutes.
    • Take off the lid after 5 minutes, increase the heat to medium and stir the vegetables with a large spoon for 4-5 minutes until any remaining liquid has been absorbed, and the sabzi is shiny.
    • Spoon out the sabzi in a bowl and serve hot with roti or any Indian bread.

    Notes

    • Slice the vegetables fine if possible so that the sabzi cooks quickly.
    • The potatoes, especially should be cut into small cubes for even and fast cooking. 
    • Resist the temptation to add water after you add the cabbage to the wok.
    • The vegetables needs to be cooked through and tender, but not mushy.

    Nutrition

    Calories: 238kcalCarbohydrates: 29gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 626mgPotassium: 712mgFiber: 6gSugar: 9gVitamin A: 388IUVitamin C: 67mgCalcium: 73mgIron: 2mg
    Keyword aloo patta gobi sabzi, cabbage and potato curry
    Tried this recipe?Let us know how it was!
    « Dry Aloo Sabzi (Aloo Ki Sukhi Sabzi)
    Chicken Hakka Noodles »
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    Hi, I'm Saima! I live in Alberta, Canada with my husband and twin boys. Here, you'll find Indian recipes with fresh, natural ingredients and easy, no-fuss cooking techniques. Welcome to my blog!

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