Simple, practical, and full of everyday flavour, Cabbage Sabzi (Cabbage Potato Recipe) is a Indian side made with simple everyday ingredients 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 · 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
- 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.
- 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.
- Add red chili powder, half of the salt, turmeric, garam masala and green chilies. Saute for a minute and add the cabbage.
- 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.
- Sprinkle rest of the salt and turn on the flame to high. Saute until the salt is mixed well. Garnish with coriander leaves.
- 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.
