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
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: 232kcal | Carbohydrates: 36g | Protein: 7g | Fat: 7g | Sodium: 131mg | Potassium: 1092mg | Fiber: 9g | Sugar: 4g | Vitamin A: 325IU | Vitamin C: 73.2mg | Calcium: 114mg | Iron: 8mg