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Cabbage sabzi ( Cabbage potato recipe)
This easy and healthy stir fried dish of cabbage potatoes is delicious and flavorful. It goes well as a side in any meal with rice or roti.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Prep Time
10
minutes
Cook Time
20
minutes
Total Time
30
minutes
Servings
2
to 3
Author
Swasthi
Ingredients (1 cup = 240ml )
250
grams
cabbage
(patta gobhi)
2
potatoes
medium sized , cubed
1½
tablespoons
oil
½
teaspoon
cumin seeds
(jeera)
1
teaspoon
garlic
fine chopped, or ginger (optional)
1
pinch
hing
(asafoetida, optional)
⅛
teaspoon
turmeric
(haldi)
1 to 2
green chilies
slit
½
teaspoon
red chili powder
(or ¼ teaspoon cayenne pepper)
½
teaspoon
garam masala
or coriander powder
2
tablespoons
coriander leaves
chopped finely
⅓
teaspoon
salt
(adjust to taste)
How to make the recipe
For tips on cleaning cabbage, follow the instructions from step by step instructions.
Heat a pan with oil. Add the cumin seeds and let them crackle.
Saute garlic or ginger garlic until a nice aroma comes out. Add hing.
Add cubed potatoes and begin to saute for 2 to 3 mins.
Cover and cook until al dente, just cooked but not mushy. If needed you can even sprinkle some water to help cook the potatoes well.
Add red chili powder, turmeric, garam masala and green chilies.
Saute for a min until the spices begin to smell good. Then add completely drained cabbage.
Stir fry until the cabbage wilts or done to your liking. I prefer to keep the cabbage crunchy but yet cooked.
Sprinkle salt and coriander leaves. Turn on the flame to high and saute until the salt is mixed well.
Serve cabbage sabzi with rice or chapathi.
NUTRITION (estimation only)
Calories:
232
kcal
|
Carbohydrates:
36
g
|
Protein:
7
g
|
Fat:
7
g
|
Sodium:
131
mg
|
Potassium:
1092
mg
|
Fiber:
9
g
|
Sugar:
4
g
|
Vitamin A:
325
IU
|
Vitamin C:
73.2
mg
|
Calcium:
114
mg
|
Iron:
8
mg