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
Prep Time : 10 mins
Cook Time : 20 mins
Serves: 3
Recipe Category: Side Dish
Recipe Cuisine: Indian
Author:Padhu Sankar Ingredients needed
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).
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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View Comments (4)
lovely preparation ma. Potatoes gas producing qualities can be reduced adding little bit of ginger paste. THANK YOU.
Yummy! Seems really delicious. Thanks for sharing the recipe!
Yummy dish. Thank you.
I tried it! It's really good and easy! Thankyou .