Name: Aloo Patta Gobi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Cabbage, shredded or finely sliced; 2 medium Potato, peeled and diced into small cubes; 50 g Green Peas, fresh or frozen (optional but recommended); 1 medium Tomato, finely chopped; 2 Green Chili Pepper, slit; 1½ tbsp Mustard Oil, or any cooking oil; 1 tsp Cumin Seeds, jeera; ½ tsp Ground Turmeric, haldi; ½ tsp Red Chilli Powder, adjust to taste; 1 tsp Ground Coriander, dhania; ¼ tsp Garam Masala, for finishing; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped

35 mintotal

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

Heat the oil in a wide kadai or pan over medium heat. Add the cumin seeds and let them splutter.
Add the diced potatoes and sauté for 3-4 minutes until they develop a slight golden crust.
3–4 min
Add the shredded cabbage, green peas, and slit green chillies. Mix well to combine with the potatoes.
Sprinkle turmeric powder, red chilli powder, coriander powder, and salt evenly over the vegetables. Toss thoroughly so the spices coat everything.
Cover the pan with a lid and cook on low heat for 8-10 minutes, stirring occasionally, until the potatoes are tender and the cabbage is cooked but still has a slight bite.
8–10 min
Make a small well in the center of the vegetables and add the chopped tomatoes. Cover them with the hot cabbage and cook for another 2-3 minutes until the tomatoes soften.
2–3 min
Remove the lid, increase the heat slightly, and stir-fry for a minute to evaporate any excess moisture.
Turn off the heat, sprinkle garam masala, and garnish with fresh coriander. Serve hot.

How to tell it's done

A perfectly dry stir-fry where soft potatoes contrast with slightly crunchy, spice-coated cabbage strands.

Nutrition

Per serving, from 2 servings.

312kcal

Where the calories come from

Protein7.1 g9%
Carbohydrate49.1 g60%
Fat11.5 g31%

Saturated fat: 1.4 g
Fibre: 9.2 g
Sodium: 1206 mg
Potassium: 1341 mg
Calcium: 102 mg
Iron: 3.9 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Avoid adding any water while cooking this sabzi. The moisture from the washed cabbage and steam is enough to cook the potatoes perfectly while keeping the sabzi dry.

What to serve it with

A quintessential everyday Indian lunch. Serve with hot Phulkas, Dal Tadka, and a side of plain curd.

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Ingredients