patta gobhi recipe | patta gobhi ki sabji

patta gobhi recipe with step by step photos. this patta gobhi ki sabji is a simple homely recipe of a punjabi style semi-dry potato cabbage curry. gluten-free and vegan recipe.

patta gobhi recipe

potatoes and cabbage make a good combination in dry veggie dishes. this easy aloo patta gobhi sabzi is how i make at home.

at times i also add some green peas to this cabbage curry. if you want you can make this dish without potatoes also or add green peas instead of potatoes or add both potatoes and green peas.

this potato cabbage sabzi goes very well with chapatis and even makes for a good side dish with a dal and rice. the cabbage sabzi along with soft phulkas also makes for a healthy tiffin box lunch. it also goes very well with bread. at times i also make some sandwiches with this sabzi.

handy tip: before chopping cabbage, do blanch the cabbage in boiling hot water for 5 minutes. this to kill the insects or worms if any inside the cabbage. just halve or quarter the cabbage. then keep it in the hot boiling water for 5 minutes. if not using the entire cabbage, then once cooled, keep the cabbage in the fridge or in the freezer.

how to make patta gobhi ki sabji

1. heat 1.5 to 2 tbsp oil in a shallow frying pan or kadai. add ½ tsp cumin seeds and saute till they splutter and change color.

cumin for patta gobhi recipe

2. add ½ cup finely chopped onions.

onions for patta gobhi recipe

3. saute till the onions turn translucent or a light brown.

sauteing onions for patta gobhi sabzi

4. add 1 tsp ginger-garlic paste. stir and saute till the raw aroma of ginger-garlic goes away.

ginger-garlic paste for patta gobhi recipe

5. then add ⅓ cup tightly packed chopped tomatoes and 1 green chili, chopped. saute for 2 minutes.

tomatoes for patta gobhi recipe

6. then add ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder and ½ tsp garam masala powder or pav bhaji masala.

spices for patta gobhi recipe

7. stir and saute for two minutes more or till the tomatoes have softened.

making masala for patta gobhi recipe

8. add the chopped potatoes and shredded cabbage. stir and mix. do chop the potatoes in small pieces, so that they cook fast.

potatoes for patta gobhi recipe

9. season with salt. stir again.

salt for patta gobhi recipe

10. add ½ cup of water. stir very well.

adding water to patta gobhi ki sabji

cooking patta gobhi ki sabji

11. cover the pan tightly with its lid and simmer the veggies on a low flame.

cooking patta gobhi ki sabji

12. do check at intervals if the water has dried or not. if all the water has evaporated, then add some water. overall, i used ⅔ cup of 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 required.

cooking patta gobhi ki sabji

13. once the potatoes are cooked well, switch off the flame. 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. so a kind of semi-dry dish.

patta gobhi ki sabji

14. garnish with coriander leaves and serve potato cabbage sabzi with chapatis or as a side dish. 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.

patta gobhi ki sabzi, patta gobhi recipe, dry potato cabbage curry
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Patta Gobhi Recipe

4.67 from 9 votes
this aloo patta gobhi sabzi is a simple homely semi-dry curry made with potatoes and cabbage. this cabbage curry is also a vegan and gluten-free recipe.
cabbage potato recipe, aloo patta gobhi recipe, potato cabbage recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:35 mins
Total Time:50 mins
Course:side dish
Cuisine:north indian,punjabi
Servings (change the number to scale):4 to 5
(1 CUP = 250 ML)

INGREDIENTS

  • 150 grams cabbage (patta gobhi) Or about 1.5 cups shredded cabbage, blanch and then shred or grate the cabbage
  • 250 grams potatoes Or 3 medium potatoes, chopped
  • 75 grams onion Or 1 medium to large onion Or ½ cup finely chopped onion
  • 75 grams tomato Or 1 medium tomato Or ⅓ cup tightly packed chopped tomatoes
  • 1 green chili, chopped
  • ½ inch ginger + 2 to 3 garlic cloves - crushed to a paste in mortar-pestle Or 1 teaspoon ginger garlic paste
  • ½ teaspoon cumin seeds
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder
  • ½ teaspoon coriander powder
  • ½ teaspoon garam masala powder or pav bhaji masala
  • 1.5 to 2 tablespoon oil
  • ½ to ⅔ cup water or add as required
  • salt as required
  • 2 tablespoon chopped coriander leaves or a few mint leaves for garnish

INSTRUCTIONS

  • heat 1.5 to 2 tbsp oil in a shallow frying pan or kadai. add 1/2 tsp cumin seeds and saute till they splutter and change color.
  • add 1/2 cup finely chopped onions.
  • saute till the onions turn translucent or a light brown.
  • add 1 tsp ginger-garlic paste. stir and saute till the raw aroma of ginger-garlic goes away.
  • then add 1/3 cup tightly packed chopped tomatoes and 1 green chili, chopped.
  • saute for 2 minutes.
  • then add 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/2 tsp coriander powder and 1/2 tsp garam masala powder or pav bhaji masala.
  • stir and saute for two minutes more or till the tomatoes have softened.
  • add the chopped potatoes and shredded cabbage. stir and mix.
  • season with salt. stir again.
  • add 1/2 cup water. stir very well.
  • cover the pan tightly with its lid and simmer the veggies on a low flame.
  • do check at intervals if the water has dried or not. if all the water has evaporated, then add some water. i used 2/3 cup water. depending on the quality of veggies, the pan size etc, you can add from 1/2 to 2/3 cup water. do add more water if required.
  • once the potatoes are cooked well, switch off the flame.
  • 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. so a kind of semi-dry dish.
  • garnish with coriander leaves and serve patta gobhi sabji with chapatis or as a side dish.

NUTRITION INFO (approximate values)

Nutrition Facts
Patta Gobhi Recipe
Amount Per Serving
Calories 109 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 638mg28%
Potassium 393mg11%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 2g2%
Protein 2g4%
Vitamin A 245IU5%
Vitamin C 26.2mg32%
Calcium 38mg4%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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30 comments/reviews

  1. 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.4 stars

  2. Is there a need to fry the potatoes before adding it ? Because my potatoes are not becoming soft, what to do?5 stars

    • 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.

  3. 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!5 stars

  4. 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… 🙂5 stars

  5. 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 😛4 stars

  6. I just made the aloo patta gobhi sabzi and it was delicious! The flavors were wonderful. Thank you for the recipe and lesson. 🙂

  7. Great recipe, tried it today and everyone loved it! will definitely make it again, thank you very much for sharing5 stars

  8. 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

  9. 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.

  10. 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?

  11. 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 🙂