patta gobhi recipe | patta gobhi ki sabji

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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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cabbage potato recipe, aloo patta gobhi recipe, potato cabbage recipe

Patta Gobhi Recipe

4.7 from 10 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.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins

Cuisine North Indian, Punjabi
Course: Side Dish

Servings 4 to 5
Units

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

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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30 Comments

  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

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