cabbage potato recipe | aloo patta gobhi recipe | potato cabbage

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cabbage potato recipe, aloo patta gobhi recipe, potato cabbage recipe
aloo patta gobhi sabzi recipe - simple homely recipe made with potatoes and cabbage.
4.84 from 6 votes
total time:
50minutes

cabbage potato recipe with step by step photos. this dish is a simple homely recipe of a dry sabzi made with potatoes and cabbage.

potato cabbage sabzi

potatoes and cabbage make a good combination in dry veggie dishes. this easy punjabi aloo patta gobhi sabzi is how i make at home. at times i also add some green peas to this sabzi.

this potato cabbage sabzi goes very well with chapatis and even makes for a good side dish with a dal and rice. the 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.

if you are looking for more veggie recipes then do check:

cabbage potato

4.84 from 6 votes
Prep Time:15 mins
Cook Time:35 mins
Total Time:50 mins
aloo patta gobhi sabzi recipe - simple homely recipe made with potatoes and cabbage.
cabbage potato recipe, aloo patta gobhi recipe, potato cabbage recipe
Course:side dish
Cuisine:north indian,punjabi
Servings:4 to 5
Calories:109kcal

INGREDIENTS FOR cabbage potato

(1 CUP = 250 ML)
  • 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 (jeera)
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon coriander powder (dhania 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

HOW TO MAKE cabbage potato

  • 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. this is a dry dish. there should be no water in the dish. if there is any water left, then cook without the lid, till all the water evaporates.
  • garnish with coriander leaves and serve cabbage potato with chapatis or as a side dish.
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how to make aloo patta gobhi recipe

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 aloo patta gobhi recipe

2. add ½ cup finely chopped onions.

making aloo patta gobhi sabzi recipe

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

making patta gobhi sabzi recipe

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

making cabbage potato recipe

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

making cabbage potato 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.

making cabbage potato recipe

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

making aloo 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.

making cabbage potato recipe

9. season with salt. stir again.

making cabbage potato recipe

10. add ½ cup water. stir very well.

making cabbage potato recipe

cooking potato cabbage sabzi

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

making aloo patta gobhi recipe

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 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.

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

13. once the potatoes are cooked well, switch off the flame. this is a dry dish. there should be no water in the dish. if there is any water left, then cook without the lid, till all the water evaporates.

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

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


namaste, i am dassana

dassana amit

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

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having 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 trained both in mainstream indian as well as international cuisines.

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28 comments/reviews

    • 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.

  1. 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!

  2. 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… 🙂

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

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

  6. 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

  7. 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.

  8. 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?

  9. 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 🙂

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