Unlike the food that’s served in most Indian restaurants around the world, home-cooked Indian food is very simple and moderately spiced. It’s still full of flavors and tastes a lot better. Aloo is the Hindi word for potato, patta gobhi is for cabbage, and sabzi is a word that’s used for vegetables and also for a dish made with vegetables. The recipe that I am sharing here is mainly the way cabbage is cooked in the Northern, Eastern, and Western regions of India. If you want to try the South Indian style cabbage recipe, then don’t miss checking my cabbage poriyal recipe. This cabbage potato recipe is very easy to make, gets ready in less than 30 minutes, and is vegan as well as gluten-free.
Ingredient notes
Cabbage: Use fresh green cabbage. Don’t use napa or red cabbage for this recipe. Potatoes: Any variety is fine. Green peas: Fresh or frozen, both are fine. I have used frozen peas, they get cooked faster. If you use fresh green peas add them to the pot with potatoes as they take a longer time to get cooked. Whole spices: I have used both cumin seeds and black mustard seeds. You can use either of them. Coriander powder: It’s the ground form of dried coriander seeds and is used to flavor a lot of Indian savory dishes. Turmeric powder: Turmeric powder gives a nice yellow color to the dishes it’s added to, has a mild flavor and also has endless health benefits. It’s a very important ingredient in ayurveda. You can buy it from any Indian or South Asian grocery store. Red chili powder: Use Kashmiri red chili powder, it’s not very hot but gives the dish a nice color. Cooking oil: For most North Indian recipes, I prefer using mustard oil. You can also cook it in olive oil, canola oil, or vegetable oil.
If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest. Step 2: When the seeds start spluttering, add finely chopped ginger and garlic. Saute for a minute. Step 3: Add turmeric powder, red chili powder, coriander powder, and ground black pepper. Saute for a few seconds. Step 4: Add chopped potatoes and cook for a minute. Step 5: Add ¼ cup of water and salt. Step 6: Mix and cover the pot. Cook for around 8-10 minutes or until the potatoes are half-cooked. Step 7: Add green peas and split green chilies. Saute for 1-2 minutes. Step 8: Spread a layer of shredded cabbage on top of the potatoes and peas. Don’t mix. Step 9: Put on the lid and cook covered for 7-8 minutes. Step 10: Remove the lid and mix everything. Step 11: Cook covered again for 5-6 minutes. Step 12: Finally, cook uncovered for a minute. Garnish with chopped cilantro. Your easy North Indian-style cabbage sabzi is ready to be served! For breakfast, it’s generally served with an Indian flatbread like roti or paratha. For lunch or dinner, it can be served with roti, paratha, or with rice and dal. However, if you want to store it for a longer time, transfer aloo patta gobhi to an airtight container and refrigerate for 2-3 days. It will be fine. You can also freeze it for 3-4 months if you want. To reheat, defrost and then just microwave for a few minutes, stirring in between. Alternatively, put it in a pan, cover the pan with a lid, and reheat for a few minutes on a low or medium flame. Keep checking and stirring in between.
Recipe
