Patta Gobhi Recipe | Patta Gobhi Ki Sabji (Cabbage Sabzi)
Want to make a simple, tasty Patta Gobhi Recipe for your everyday meals? Here’s one of my most favorite ones. This Patta Gobhi Ki Sabji is just that very basic recipe of a Punjabi style dry preparation made with cabbage, potato, onions, tomatoes and spices. It is a gluten free and vegan recipe too. Serve this yummy, nutritious Cabbage Sabzi with a side of roti, paratha or poori for a comforting meal.
About Patta Gobhi Recipe
Cabbage (patta gobhi) and Potatoes (aloo) make for a really good combination in dry vegetable dishes. So, is this easy Patta Gobhi Recipe shared in this post.
This easy Patta Gobhi Ki Sabji with potatoes is how I make it at home. I usually make this dish with green cabbage. But you can also use purple cabbage.
At times, I also add some green peas to this Patta Gobhi Recipe. If you want, you can make this dish without potatoes also, or add some fresh or frozen green peas instead of potatoes, or add both potatoes and green peas. It only will make the dish more wholesome and filling.
Besides these veggies, I also add onions, tomatoes, green chilies and ginger-garlic paste as the other basic ingredients in this Cabbage Sabji recipe. Some fresh coriander leaves as a garnish in the end, just elevates the flavors on the whole.
The list of spices and ground spices include the typical North Indian or Punjabi ones like cumin seeds, turmeric powder, red chili powder and coriander powder and garam masala powder. If you have Pav Bhaji Masala at home, then you can use that too in place of the garam masala powder.
This Patta Gobhi Ki Sabji pairs nicely with Indian flatbreads like chapati or roti. It also makes for an excellent side dish with any type of dal (lentil curry) and steamed rice.
The Cabbage Sabzi along with soft phulka also makes for a hearty and filling tiffin box lunch. It pairs well with bread too. At times, I also make some sandwiches with this sabzi, which are equally delicious.
Why Blanch Cabbage
Before chopping the cabbage for this Patta Gobhi Recipe, do blanch the cabbage in boiling hot water. This helps to destroy the insects or worms or their eggs and larvae, if any, inside the layers of the cabbage leaves or in the central core portion of the cabbage.
How to Blanch
- Halve or quarter the cabbage and use the portion that you need for blanching. Boil water in a pan. Turn off the heat.
- Then, keep the cut cabbage portion completely immersed in the hot water for 5 minutes. Later, using the strainer, drain the water thoroughly. Rinse the cabbage a few times in fresh water. Drain all of the water very well.
- Slice, shred or chop the blanched cabbage and set aside to use it for making this Patta Gobhi Ki Sabji recipe.
- The remaining cabbage that is not blanched can be refrigerated and used later to make other tasty Cabbage Recipes like Cabbage Paratha or the South Indian special Cabbage Poriyal. Apart from this Patta Gobhi Recipe, these are some that you must also give a try.
How to make Patta Gobhi Ki Sabji
Sauté Spices & Aromatics
1. Heat 1.5 to 2 tablespoons oil in a shallow frying pan or kadai. Add ½ teaspoon cumin seeds and sauté on low heat until the cumin seeds splutters and changes color.
You can use any neutral flavored oil.
2. Then, add ½ cup finely chopped onions.
3. Sauté, stirring often, on low to medium-low heat till the onions turn translucent or light brown.
4. Add 1 teaspoon ginger-garlic paste. Stir and sauté for some seconds or until the raw aroma of ginger-garlic dissipates.
Make Onion Tomato Masala
5. Next, add ⅓ cup tightly packed chopped tomatoes and 1 chopped green chili. Sauté for 2 minutes.
6. Next, add the following spice powders, one by one:
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala powder or pav bhaji masala powder
7. Stir and sauté for 2 minutes more or until the tomatoes soften.
Make Patta Gobhi Ki Sabji
8. Add 3 medium chopped potatoes and 1.5 cups shredded cabbage. Stir and mix well.
Chop the potatoes into small pieces or cubes, so that they cook fast.
At this stage, you can add some fresh green peas, if you prefer. You can also add shredded carrots or sliced capsicum.
9. Season with salt as needed. Stir to combine.
10. Add ½ cup water. Stir and mix very well.
Cook Cabbage Sabji
11. Cover the pan tightly with its lid and simmer the vegetables on low to medium-low heat.
12. Check at intervals, if the water has dried or not. If all the water has evaporated, then add some water and mix.
Overall, I used ⅔ cup water. Depending on the quality of vegetables, pan size, etc., you can add about ½ to ⅔ cup water. Add more water, if required.
13. Once the potatoes are fork tender and cooked well, turn off the heat. There should be no water in the dish.
If there is any water left, then cook the Cabbage Sabji without the lid, till all the water evaporates.
But keep in mind that there will be moisture in the dish as there will be some moisture and juice in the cabbage and potatoes. So, this will be a kind of a moist but dry dish.
14. Garnish with coriander leaves and serve Patta Gobhi Ki Sabji with chapati, paratha, bread or as a side dish with steamed basmati rice and lentil curry.
I used mint leaves for garnish as I had run out of coriander leaves. You can also drizzle some lemon or lime juice on top of the dish before serving.
You can also pack this Cabbage Sabji in a tiffin box with a side of roti, paratha or whole wheat bread.
Expert Tips
- You can use any color cabbage – green or purple. But I personally like this sabji with green cabbage only.
- If you feel like skipping the potatoes, then feel free to do that. You can also add some fresh or frozen shelled green peas instead.
- For extra nutrition, flavor and texture, try including sliced capsicum or shredded carrots too in this dish.
- To cook this recipe, you can use any neutral flavored oil.
- Ensure to blanch the cabbage in hot water for 5 minutes, prior to making the recipe. I have detailed the method to blanch the cabbage above just before the stepwise photo instructions began. I have also mentioned in the recipe card.
- The quantity of spices can be varied according to your taste.
- This Patta Gobhi recipe can easily be scaled as per your requirements.
Step by Step Photo Guide Above
Patta Gobhi Recipe | Patta Gobhi Ki Sabji (Cabbage Sabzi)
Ingredients
- 1.5 cups cabbage – shredded (patta gobhi), 150 grams; blanch and then shred or grate the cabbage
- 3 potatoes – medium-sized, peeled and chopped in small cubes; 250 grams
- ½ cup onion – finely chopped onion; 75 grams
- ⅓ cup tomato – chopped and tightly packed; 75 grams
- 1 green chili – chopped
- 1 teaspoon Ginger Garlic Paste or 1 inch peeled ginger and 2 to 3 small to medium peeled garlic cloves crushed to a paste in mortar-pestle
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ¼ teaspoon Red Chili Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Garam Masala or pav bhaji masala
- 1.5 to 2 tablespoon oil
- ½ to ⅔ cup water or add as required
- salt as required
- 2 tablespoons coriander leaves – chopped or a few mint leaves for garnish
Instructions
Sauté Aromatics
- Heat oil in a shallow frying pan or kadai. Add cumin seeds and saute till they splutter and change color.
- Add finely chopped onions.
- Saute stirring often till the onions turn translucent or a light brown on low to medium-low heat.
- Add ginger-garlic paste. Stir and saute for some seconds or till the raw aroma of ginger-garlic goes away.
- Then add chopped tomatoes and chopped green chili.
- Saute for 2 minutes.
- Then add turmeric powder, red chili powder, coriander powder and garam masala powder or pav bhaji masala.
- Stir and saute for two minutes more or till the tomatoes have softened.
Cook Cabbage & Potatoes
- Add the chopped potatoes and shredded cabbage. Stir and mix.
- Season with salt. Stir again.
- Add ½ cup water. Stir and mix very well.
- Cover the pan tightly with its lid and simmer the veggies on a low heat.
- Do check at intervals if the water has dried or not. If all the water has evaporated, then add some water. I have added ⅔ cup water. Depending on the quality of veggies, the pan size etc, you can add from ½ to ⅔ cup water. Do add more water if needed.
- Once the potatoes are cooked well and fork tender, turn off heat.
- There should be no water in the dish. If there is any water left, then cook the cabbage sabzi without the lid, till all the water evaporates. But there will be moisture in the dish as there will be some moisture and juice in the cabbage and potatoes.
- Garnish with coriander leaves and serve Patta Gobhi Sabji hot or warm with chapati or paratha or as a side dish with your meals.
Notes
- Ensure to blanch the cabbage in hot water for 5 minutes before making the cabbage sabji. Blanching destroys the worms or insects or their larvae which might be hidden inside the layers of the cabbage leaves.
- To blanch, boil water in a pan. Turn off the heat and add the portion of the cabbage that you will be using for the recipe. You can either half or quarter the cabbage and add these portions. Let the cabbage be completely immersed in the hot water for 5 minutes. After 5 minutes, drain the water, rinse the cabbage in fresh water. Drain the water thoroughly and chop or shred the cabbage.
- Feel free to adjust the spices and herbs according to your taste preferences.
- Cut the potatoes in small cubes, so that they cook faster. You can omit the potatoes if you prefer. Additionally you could add vegetables like fresh or frozen green peas, or grated/shredded carrots instead of the potatoes.
Nutrition
This Patta Gobhi recipe from the archives was first published on November 2015. It has been updated and republished on May 2024.
i love cabbage and i love it in this combination with potato !! i think cabbage is an underrated veggie haha
Delicious! Easy-to-follow instructions. Added a few chopped yellow beans soon after the potatoes/cabbage (because we had them from our CSA farm basket). Great way to use an over-ripe tomato, too.
Tried this recipe and it was really good
Is there a need to fry the potatoes before adding it ? Because my potatoes are not becoming soft, what to do?
no need. they get cooked along with the patta gobhi. sometimes due to the quality of potatoes it may take a longer time. so you can fry them in some oil and then add to the cabbage when the cabbage is cooked.
All our help in the house is gone for the week and my parents are busy with work. I have been using your recipes to help my mother in the kitchen. Thank you so much! Your recipes are easy to follow yet elaborate and down-right delicious! Thank you very much, you’re a star!
Welcome Aishwarya. Glad to know that you liked the recipes and their presentation.
very helpful.. I am truly in love… so handy recipe.. I got married in November.. this site is really helpful in making each bite of food yum, tasty and healthy… 🙂
welcome sonali. nice to know that website is helping in cooking.
This website has been my source of all the things that I make. It is the biggest help to someone who does not know how to cook and got married 😛
Thanks Shivangi for sharing your motivating feedback.
Thank you for sharing.
welcome arun
this recipe is very good
thanks ruksana.
I just made the aloo patta gobhi sabzi and it was delicious! The flavors were wonderful. Thank you for the recipe and lesson. 🙂
welcome always amy and thankyou so much 🙂
Love this recipe ??
thankyou amanda
Great recipe, tried it today and everyone loved it! will definitely make it again, thank you very much for sharing
welcome tanusha and thankyou so much for your positive words 🙂
Dear dassana Amit ,
you r a real saviour, I didn’t knew anything about cooking n I always order from some kinda dhabba or near by restaurant n we all know what kind of oil n hygiene they take….but your posts helped me a lot specially pictured one..n for the first tym in my lyf I cooked something besides Maggi lol ? keep going loving yours dishes ….i m upto all of them …good wishes’ ? stay healthy
glad to know this jitendra 🙂 and pleased you cooking so many dishes now god bless you.
All the above given recipes here r very useful to me.And its simple one too.love it.
we are pleased to know this thankyou so much arathi 🙂
This recipe came at the right time. I am having cabbage at home so it came as an opportunity for me to try this. I tried your bread upma too and it was great. I wanna search your blog on chole but can’t find Google custom search box. I can see some changes in the web designing of the blog but I request the search box to be placed as before as it was easy for me before.
Thanks a lot again and about my grandmother she was very happy on seeing your reply.
thanks harsimrat and give my regards to your grandmother. all chole recipes here – https://www.vegrecipesofindia.com/chole-recipes-chana-recipes/
i am working on the design and some things got messed up. the search bar also went missing 🙂 i will redesign and then add the search button.
I wanted to ask you that can I add onion and garlic together and saute instead of adding one after the other. Will it make any difference in taste?
yes you can add together. does not make any difference.
Dearest Dassana,
I am posting a doubt here regarding eggless pound cake. I an unable to find comments section there. I baked the cake today, with maida. The lower part got burnt. Had to remove the burnt part. Do you have any idea where I went wrong? Is it because of over mixing? I am using a morphy Richards OTG. I usually pre heat the oven for 10 minutes. This time did it for 15 minutes. When i kept the loaf tin inside, only the lower part was on. There is no option to manually on it. Once I removed the browned parts, the cake is very very soft and tasty. But what could’ve gone wrong? Is it because the sugar was not melt completely? I felt there were granules left in the batter. All the ingredients has to be in room temperature? After melting the butter,do I need to wait til it cools down, to add the condensed milk?? Sorry for the long post. I really wanted to make this one prefect.
Love
Karthika
hi karthika, when using the lower heating rod, also use the upper heating rod. and for even baking keep the cake in the center of the oven. if the cake pan is kept close to the lower heating rod, it will get browned quickly. since only the the lower part is getting heated up and there is no heat coming from the top rod, the top part of the cake will get cooked slower than the bottom part. for any cake, unless mentioned in the recipe, use both the top and bottom heating elements and keep the cake in the center of the oven.
if you would have mot mixed too much, you would have not got the soft texture inside the cake 🙂
after melting butter, straightway add the condensed milk. no need to make it come at room temperature. then add the warm milk and sugar. its due to the warm temperature the sugar gets dissolved. at room temperature, it will be difficult to dissolve the sugar.
if you follow these steps, you will be able to get a perfect cake 🙂