Patta Gobhi Recipe | Patta Gobhi Ki Sabji (Cabbage Sabzi)

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4.80 from 15 votes

Patta Gobhi Recipe | Patta Gobhi Ki Sabji (Cabbage Sabzi)

This Patta Gobhi Ki Sabji is a simple and tasty 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.

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: North Indian, Punjabi

Diet: Gluten Free, Vegan

Difficulty Level: Moderate

Servings:

Calories: 194kcal

Author: Dassana Amit

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

US Customary - Metric

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