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dry cabbage and potato curry in bowl with a spoon

Dry Cabbage and Potato Curry

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!
Course Brunch/Dinner
Cuisine Indian
Keyword aloo patta gobi sabzi, cabbage and potato curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 238kcal


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


  • 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



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


  • 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.


  • 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.


Calories: 238kcal | Carbohydrates: 29g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 626mg | Potassium: 712mg | Fiber: 6g | Sugar: 9g | Vitamin A: 388IU | Vitamin C: 67mg | Calcium: 73mg | Iron: 2mg