Patta gobhi recipe with step by step photos. This patta gobhi ki sabji is a simple homely recipe of a Punjabi style semi-dry curry made with cabbage, potato, onions, tomatoes and spices. It is gluten-free and vegan cabbage recipe. Serve this healthy dish with a side of roti, paratha or poori for a comforting meal.
Potatoes and cabbage make a good combination in dry veggie dishes. This easy aloo patta gobhi sabzi is how I make it at home. I usually make this recipe with green cabbage but you can also use purple cabbage.
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 some fresh or frozen 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 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 and it tastes very good.
Handy tip: Before chopping cabbage, do blanch the cabbage in boiling hot water for 5 minutes. This helps to get rid of the insects or worms if any inside the cabbage. Just halve or quarter the cabbage and use the portion that you need for blanching.
Then keep it in the hot boiling water for 5 minutes. Later drain the water and use the cabbage in the recipe. The remaining cabbage that was not blanched can be refrigerated and can be used later to make Cabbage Recipes like Cabbage Paratha or Cabbage Poriyal.
How to make Patta Gobhi ki Sabji
1. Heat 1.5 to 2 tablespoons of oil in a shallow frying pan or kadai. Add ½ teaspoon cumin seeds and saute them on low heat till they splutter and change color.
You can use any neutral flavored oil.
2. Then add ½ cup finely chopped onions.
3. Saute the onions stirring often on low to medium-low heat till they turn translucent or a light brown.
4. Add 1 teaspoon ginger-garlic paste. Stir and saute for some seconds or till the raw aroma of ginger-garlic goes away.
5. Then add ⅓ cup tightly packed chopped tomatoes and 1 chopped green chili. Saute for 2 minutes.
6. Then add the following spice powders one by one:
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ teaspoon red chili powder
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon garam masala powder or pav bhaji masala powder.
7. Stir and saute for two minutes more or till the tomatoes have softened.
8. Add the chopped potatoes and shredded cabbage. Stir and mix well. Do chop the potatoes into small pieces, 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 and mix again.
10. Add ½ cup of water. Stir and mix very well.
Cooking patta gobhi ki sabji
11. Cover the pan tightly with its lid and simmer the veggies on a low heat.
12. Do 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 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.
13. Once the potatoes are cooked well, switch off the 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. So a kind of semi-dry dish.
14. Garnish with coriander leaves and serve potato cabbage sabzi with chapatis or paratha or bread or as a side dish 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 sabji in a tiffin box with a side of roti, paratha or whole wheat bread.
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Patta Gobhi Recipe
- 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 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
- 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.
- 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 flame.
- Do check at intervals if the water has dried or not. If all the water has evaporated, then add some water. 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.
- Once the potatoes are cooked well, switch 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. So a kind of semi-dry dish.
- Garnish with coriander leaves and serve patta gobhi sabji hot or warm with chapati or paratha or as a side dish.
- This recipe can be scaled as per your needs.
- You can use any color cabbage – green or purple.
- You can also skip the potatoes and add some fresh or frozen shelled green peas instead.
- The amount of spices can be varied according to your taste.
Nutrition Info (Approximate Values)
This Patta Gobhi Recipe post from the blog archives first published in November 2015 has been republished and updated on 18 January 2022.
Comments are closed.
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.
this recipe is very good
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 ??
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.
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.
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 🙂