Simple, practical, and full of everyday flavour, Burnt Chili Spiced Cabbage and Potatoes. Patta Gobi Aloo Sabji. vegan glutenfree recipe is a vegan, vegetarian Indian, Vegan side dish made with cabbage finely chopped, medium potato chopped, and organic canola oil or mustard or sesame oil in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 2 servings
  • Category: Side Dish
  • Cuisine: Indian, Vegan

Ingredients

  • 2 cups cabbage finely chopped
  • 1 medium potato chopped
  • 2 teaspoons organic canola oil or mustard or sesame oil (any high smoke point oil)
  • 1/2 teaspoon brown mustard seeds
  • 5-6 curry leaves (optional)
  • 1 teaspoon coriander powder
  • 2 dried red chilies (broken into half)
  • 1 teaspoon good quality red chili powder/cayenne
  • a generous pinch of asafoetida (hing, optional)
  • 1/2 teaspoon turmeric powder
  • 1 Tablespoon of split lentils of choice (urad dal-black gram, chana-bengal gram or petite yellow lentils (mung dal))
  • 2/3 teaspoon salt or to taste

Method

  1. In a large pan, add oil and heat at medium. Add mustard seeds when hot and mix for a few seconds. Add asofetida(hing), curry leaves, broken red chilies and chili powder and cook for 1-2 minutes.
  2. The chilis and power should start to turn dark. A good indication is that you will start to sneeze:). Use the exhaust.
  3. Add the lentils/daals, turmeric and coriander powder and 2 teaspoons of water. Mix and cook for 30 seconds. Add the potatoes and mix well to coat. Cook for a minute.
  4. Add cabbage and salt and mix well. Cook covered on medium heat for 3-4 minutes. Stir once in between.
  5. Lower the heat to low-medium and cook covered for 15 to 20 minutes or until the potatoes are tender. Cook on medium high heat for 2 minutes to char the cabbage a bit(optional).
  6. For variations, add peas, chopped carrots, bell peppers, other veggies to the cabbage. Or change up the spices, use cumin seeds or fennel or just a little garam masala.
  7. Serve hot topped with fresh cilantro or coconut flakes, as a side with lentil Daal and Roti or Naan-Indian flat bread or Rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.