Name: Gujarati Kobi Batata Nu Shaak
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1½ cup Cabbage, kobi, roughly chopped or shredded; 1 Potato, peeled and cut into small cubes; 1 Green Chili Pepper, finely chopped; ¼ tsp Mustard Seeds, rai; ¼ tsp Cumin Seeds, jeera; ⅛ tsp Asafoetida, hing; ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder; ¾ tsp Ground Coriander-Cumin Blend, dhana jeera powder; ½ tsp Sugar, essential for Gujarati flavor; ½ tbsp Lemon Juice; 1 tbsp Cooking Oil, peanut oil preferred; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped

40 mintotal

30 min hands-on10 min hands-off

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

Heat the oil in a kadhai or heavy-bottomed pan on medium heat.
Add mustard seeds and let them splutter. Then add cumin seeds and asafoetida (hing).
Add the finely chopped green chillies and the potato cubes. Toss well in the oil to coat evenly.
Cover the pan and cook the potatoes on low heat for 3-4 minutes until they are half-cooked. Do not add water.
3–4 min
Remove the lid and add the chopped cabbage. Toss thoroughly to integrate the cabbage with the spiced oil and potatoes.
Add turmeric powder and salt. Toss again. Cover and cook for another 7-8 minutes on low-medium heat.
7–8 min
Stir occasionally. The cabbage will release its own moisture to gently steam the vegetables. Cook until the potatoes are tender and the cabbage is cooked but retains a slight crunch.
Remove the lid. Add red chilli powder, dhana jeera (coriander-cumin) powder, and sugar. Mix well and cook uncovered for 2 minutes to let any excess moisture evaporate.
2 min
Turn off the heat. Drizzle with lemon juice and garnish with fresh coriander. Serve hot.

How to tell it's done

A dry, slightly crunchy, bright yellow vegetable medley with soft bites of potato and a sweet-tangy finish.

Nutrition

Per serving, from 2 servings.

170kcal

Where the calories come from

Protein3.3 g7%
Carbohydrate24.8 g56%
Fat7.2 g37%

Sugars: 4.4 g
Saturated fat: 1.1 g
Fibre: 4.2 g
Sodium: 602 mg
Potassium: 605 mg
Calcium: 45 mg
Iron: 1.7 mg

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

Getting it right

Tip

Avoid overcooking the cabbage. A perfect Kobi Batata shaak has vibrant yellow-green cabbage that still has a slight bite, rather than being completely limp and mushy.

What to serve it with

The quintessential Gujarati lunchbox sabzi, perfect with warm Rotlis and a bowl of Gujarati Dal.

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Ingredients