Cabbage Potato Curry-Aloo Patta Gobhi Sabzi Recipe

Cabbage potato curry (sabji) is a dry curry which goes well with both rice and chapati. This is another common sabji in my home which we all love very much. I love it with chapati and rice especially with buttermilk/mor kuzhambu rice. Today we will learn how to make cabbage aloo sukhi sabji following this easy recipe with step wise pictures.

Cabbage Potato Curry-Aloo Patta Gobhi Sabzi

Cabbage Potato Curry-Aloo Patta Gobhi Sabzi

Prep Time : 10 mins

Cook Time : 20 mins
Serves: 3
Recipe Category: Side Dish
Recipe Cuisine: Indian
Author:Padhu Sankar Ingredients needed

   Onion – 2 medium size
   Potato – 1 1/2 cup or 2 medium size potato
   Cabbage – 3 cups heaped (shredded) or 300 grams
   Turmeric powder – 1/4 tsp
   Salt to taste

Spice Powder

   Red Chillies – 3-4
   Bengal gram dal (channa dal) – 1 tbsp
   Coriander seeds – 2 tbsp

For the seasoning

   Oil – 1 1/2-2 tbsp
   Mustard seeds – 1 tsp
   Cumin seeds – 1 tsp
   Hing – a pinch
   Curry leaves – a sprig

Preparation

Thinly shred cabbage. Wash, peel the skin and cut potato into medium size pieces.

Chop onions and keep it aside.

Heat 1/2 tsp of oil in a kadai/pan, add bengal gram dal (kadalai paruppu in Tamil), coriander seeds and red chillies. Saute on medium heat until dal turns golden brown. Remove from heat and leave it to cool. Then powder it slightly coarse. This is the flavorful spice powder/ curry podi for this curry.

Ingredients for cabbage aloo curry kept ready below including the spice powder.

Method

Heat oil in a pressure pan or any heavy bottomed vessel, add mustard seeds, when it sizzles, add cumin seeds, hing and curry leaves.

When cumin seeds sizzles, add chopped onion.

Saute until onions turn transparent. Add chopped potatoes and turmeric powder.

Sprinkle water and cook covered on low heat for 3-4 minutes. (Do not use weight/whistle if using pressure pan).

how to make cabbage potato curry in a pressure pan

Add the shredded cabbage, salt needed and 1/4 cup of water. Mix well and cook covered, stirring from time to time.

After a few minutes, open the pan, add 2 tbsp of spice powder (or as needed) and mix well, so that the potato and cabbage are well coated with the spice powder.

Sprinkle more water and cook until the vegetables are tender. Stir in between for even cooking.

Garnish with coriander leaves and serve with roti or rasam, sambar, kuzhambu or curd rice.

Note – I have used spice powder for this curry to make it more flavorful. If you do not want to add, you may add just coriander powder and chilli powder. I usually stock this curry podi and use it for most of my vegetables curries.

Leftover sabji can be used as a stuffing for sandwich or toast.

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