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.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 2 · 2 to 3
  • Category: Side
  • Cuisine: Indian

Ingredients

  • 250 grams (1 small) cabbage ((chopped, patta gobhi))
  • 2 potatoes (medium sized, cubed to ¾ by ¾ inch)
  • 2 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 ((divided, more to adjust))

Method

  1. Heat a pan with oil and add the cumin seeds. When they begin to sizzle, add garlic and let cook for a minute until aromatic. Add hing and dice potatoes.
  2. Saute for 2 to 3 mins. Cover and cook until fork tender, just cooked but not mushy. If required, sprinkle some water to help cook the potatoes well.
  3. Add red chili powder, half of the salt, turmeric, garam masala and green chilies. Saute for a minute and add the cabbage.
  4. Stir fry on a medium high heat until the cabbage is done to your liking. I prefer to keep the cabbage crunchy yet slightly tender. It takes me 3 to 4 mins only.
  5. Sprinkle rest of the salt and turn on the flame to high. Saute until the salt is mixed well. Garnish with coriander leaves.
  6. Serve cabbage sabzi with rice or chapathi.

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.