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 - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 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)
How to make the recipe
- 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.
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
