Winter is the best season when we are lucky to get and enjoy a wide variety of vegetables, and cabbage is one of them. In Gujarati it is known as 'Kobi' and in Hindi 'Patta Gobi'.
KOBI BATETA NU SAAK
This delicious and easy Gujarati style sabji is prepared with white cabbage, potato and basic Indian spices. It is made without onion and garlic. It is basically a stir fry.
We love cabbage and I do prepare so many dishes with it whether it's Cabbage paratha or Cabbage Muthia, Cabbage No Sambharoor Cabbage soup.
When I am in a mood of eating authentic and rustic dishes, I love to eat this cabbage sabzi along with Bajra Na Rotla (millet flour flatbread) and garlic chutney, otherwise, it's perfect as a side dish with Gujarati Daal, Rice, and Roti (chapati) to make a complete meal. This Cucumber Raita also goes great.
We would have Gujarati Toor Dal or Gujarati Kadhi with it.
Make your own Gujarati Thali for a delicious weekend meal.
Kobi Batata nu Shaak Ingredients
Cabbage - white cabbage works better than green cabbage
Potatoes - peel and cut into potato cubes
Mustard seeds
Hing (asafoetida)
Ginger and green chili - crushed
Spice powders: red chili powder, turmeric powder, cumin powder, coriander powder, garam masala
Tomatoes - I use a cut fresh tomato, you can also use tinned tomato
Oil - I have used olive oil
Variations:
You can also add green peas (vatana), fresh or frozen as well.
Other Indian Sabji Recipes
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KOBI BATETA NU SHAAK – CABBAGE AND POTATO CURRY
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
- 3-4 drops lemon juice
Instructions
- Heat 4 tablespoon oil in a kadai and 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 chopped 1 large tomato 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.
- Stir frequently.
- After approximately 10 minutes, the sabji will be ready.
- You can check if the potatoes are tender. If not, cook for longer. Add a spoon of water to prevent burning if required.
- Stir in the 3 tablespoon finely chopped fresh coriander leaves and 3-4 drops lemon juice if using.
- Serve immediately.
Video
Notes
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.