This Kobi Bateta nu Shaak is my Grandma’s Gujarati cabbage and potato curry. Shredded white cabbage and cubed potatoes cook together with mustard seeds, ginger, green chilli, fresh tomato and simple spices until tender, dry and just lightly caramelised. It is humble, quick and exactly the kind of shaak that belongs in a Gujarati thali with rotli, dal, rice and athanu.
Recipe Summary: Kobi Bateta nu Shaak
- ✅ Recipe Name: Kobi Bateta nu Shaak
- 🕒 Ready In: around 20 minutes
- 👪 Serves: 6 (easy to scale)
- 🍽 Calories: 137 per serving
- 🥣 Main Ingredients: white cabbage, potatoes, fresh tomato, ginger, green chilli
- 📖 Dietary Info: vegan, gluten-free
- ⭐ Why You'll Love It: It is simple, homely and full of everyday Gujarati flavour. The potatoes make it more satisfying than plain cabbage curry, while the dry cooking method brings out the natural sweetness of the cabbage.
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Mum's Kobi Bateta nu Shaak
I learn this way of making kobi bateta nu shaak from my Mum, who in turn learnt it from her Mum!
It is the kind of simple Gujarati shaak we make at home for everyday meals. No onion, no garlic, no heavy gravy. Just cabbage, potatoes, ginger, green chilli, tomato and basic masala.
The trick is to let the vegetables cook in their own steam. The potato should become soft and the cabbage should turn tender.
And here is my special tip - the bottom should just begin to caramelise without burning. That small bit of sweet caramelisation makes a simple shaak taste so much better!
Kobi Batata nu Shaak Ingredients
Find the full ingredients list with measurements in the recipe card below.
White cabbage
White cabbage is best for this recipe. I find it tastes better than green cabbage in this style of Gujarati shaak. It softens nicely, has a gentle sweetness, and cooks quickly without needing extra water.
Slice it finely, but not as thin as coleslaw. Try to keep the pieces even so they cook at the same time.
Potatoes
Cut the potatoes into small to medium cubes.
The main thing is keeping them a similar size. They need to cook in the same time as the cabbage, so avoid large chunks.
The potatoes should be soft at the end, but not mushy.
Fresh tomato
I use fresh tomato rather than tomato paste. This is a dry shaak, not a saucy curry. The tomato should soften into the vegetables without turning the whole dish into a gravy.
A tip I learnt from my Mum - add the tomatoes once the cabbage and potatoes have cooked a little. If you add tomato too early, the vegetables can take longer to soften.
Ginger and green chilli
Crushed ginger and green chilli give the shaak its warmth. They keep the flavour fresh and lively without needing a long spice list.
Variations:
I have also tried green peas in this curry which work wonderfully. I add them the same time I add the cabbage and potatoes to the pan.
Let's Make Gujarati Cabbage Potato Shaak Together
- Temper the mustard seeds: Heat oil in a wide pan or kadai. Add mustard seeds and let them pop, then add hing.
- Add the cabbage and potatoes: Add the sliced white cabbage and small potato cubes. Mix well so the vegetables are coated in the tempered oil.
- Add the ginger and green chilli: Stir in the crushed ginger and green chilli. Mix well.
- Add the spices: Add turmeric, red chilli powder, ground cumin-coriander, garam masala and salt. Mix well and cook on medium-high heat.
- Add the tomatoes half-way through cooking: Once the cabbage starts to soften and the potatoes begin to cook through, add chopped tomatoes.
- Cook until dry and tender: Cook until the potatoes are soft, the cabbage is tender and the shaak is dry. Finish with coriander and a few drops of lemon juice.
Serving Ideas
Serve kobi bateta nu shaak as part of a typical Gujarati meal with soft gujarati rotli, gujarati dal or gujarati kadhi, and plain boiled basmati rice.
I also love it with something on the side, such as gujarati lasan ni chutney, instant carrot green chilli pickle or gajar marcha athanu.
I would not usually serve this with bajri na rotla because the shaak is quite dry. Soft Gujarati phulka rotli work better for me.
For another cabbage recipe, try Indian cabbage curry if you want the plain no-potato version, or sambharo for a quick Gujarati cabbage salad.
Kobi nu Shaak FAQs
Do I need to add water?
No. Cabbage releases enough moisture as it cooks. Add water only if the shaak is catching at the bottom of the pan.
Why do you add tomato halfway through?
Tomato can slow the vegetables from softening. Adding it once the cabbage and potatoes have started cooking gives the best texture.
Can I add peas?
Yes. Green peas are a lovely variation and can be added once the cabbage and potatoes are partly cooked.
Other Indian Shaak/Sabji Recipes
Brussels Sprouts and Potato Sabji
Aloo Gobi Matar (potato, cauliflower, pea curry)
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📖 Recipe
Kobi Bateta nu Shaak
Ingredients
- 500 grams white cabbage core removed and cabbage thinly sliced
- 200 grams potatoes
- 4 tablespoon oil
- 1 teaspoon mustard seeds
- pinch hing
- 2 tablespoon crushed ginger-chillies
- 1 large tomato chopped
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon ground cumin and coriander
- pinch garam masala
- salt to taste
- 3 tablespoon finely chopped fresh coriander leaves
- 1 tablespoon lemon juice optional
Instructions
- Heat 4 tablespoon oil in a kadai and once hot, add 1 teaspoon mustard seeds.
- Once the mustard seeds splutter, add pinch hing.
- Turn the heat down and add 500 grams white cabbage and 200 grams potatoes.
- Mix well and add 2 tablespoon crushed ginger-chillies.
- Add all the masala: 1 tablespoon red chilli powder, 1 teaspoon turmeric powder, 1 tablespoon ground cumin and coriander pinch garam masala, and salt to taste
- Mix well and cover the kadai or pan with lid.
- Keep the heat on low and let the sabji cook in its own steam until the cabbage wilts.
- Add 1 large tomato (chopped).
- Cover and allow to complete cooking until the potatoes are tender. If required, add a spoon of water to prevent burning.
- Stir in 3 tablespoon finely chopped fresh coriander leaves and 1 tablespoon lemon juice if using.
- Serve immediately.
Video
Notes
- Use white cabbage if possible.
- Cut the potatoes into small, even cubes.
- Slice the cabbage evenly so it cooks at the same time.
- Do not add water - the vegetables cook in their own steam.
- Add tomato halfway through cooking as the acidity from tomatoes increases cooking time if added too early.
- Keep the shaak dry, not saucy.
- Cook until the cabbage is tender and just lightly caramelised.
- Do not overcook until the cabbage becomes mushy.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Mayuri Patel says
Beautiful photography Jagruti... must admit potato and cabbage is not my favorite sabji.
Priya Suresh says
Simply love this cabbage and potato combination in sabji, i can have few rotis with this curry.
Pavani says
Such a simple yet absolutely delicious cabbage & aloo curry. My mom used to make the same combo without tomatoes though. Will try your version next time.
Anonymous says
Love this vegetable... Simple yet soulful and so easy to make. Beautiful photography
Freda says
The humble cabbage sabzi never looked so good! My Mom makes it almost like this, one of my favorite sabzis too 🙂
jayashree says
I often make cabbage at home, shall try your version Jagruti. Looks tasty.
Unknown says
That looks absolutely stunning. such a simple classic food presented beautifully
Unknown says
I was grown up in Gujarat and whenever I visit your blog get nostalgic, lovely recipe I remember having this at my friends place will try soon, thanks for sharing the recipe.