Cabbage Potato Recipe- Authentic Indian Dry Sabzi with Spices

Last Updated on 2 months by Neha Deshmukh

Cabbage Potato Recipe – Authentic Indian Dry Sabzi with Spices

Introduction

There’s just something so comforting about a simple, home-style Indian sabzi (vegetable dish), isn’t there? This Cabbage Potato recipe is one of those dishes that instantly transports me back to my grandmother’s kitchen. It’s quick, easy, and packed with flavour – the kind of meal you can whip up on a busy weeknight and still feel good about. It’s a dry sabzi, meaning it doesn’t have a gravy, making it perfect with rotis or rice. Let’s get cooking!

Why You’ll Love This Recipe

This Cabbage Potato dish is a winner for so many reasons! It’s incredibly easy to make, even if you’re new to Indian cooking. The combination of cabbage and potatoes is a classic for a reason – it’s hearty, satisfying, and the spices really elevate the flavours. Plus, it’s a fantastic way to get your veggies in! It’s a staple in many Indian households, and I’m excited to share my version with you.

Ingredients

Here’s what you’ll need to make this delicious Cabbage Potato Sabzi:

• 4 cups chopped cabbage (approx. 500g)
• 2 potatoes, cubed (approx. 250g)
• 2 green chilies, finely chopped
• 1 small piece of ginger (approx. 1 inch), grated
• ½ tsp turmeric powder (haldi)
• ½ tsp red chili powder (lal mirch)
• 1 tsp coriander powder (dhaniya powder)
• 1 tsp grated jaggery (gur)
• 1 tbsp lemon juice
• 1 ½ tbsp oil
• 1 tsp mustard seeds (rai)
• ½ tsp cumin seeds (jeera)
• ¼ tsp asafoetida (hing)
• Few fresh curry leaves (kadi patta)
• Salt to taste
• Chopped coriander leaves for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make this sabzi extra special:

• Asafoetida (Hing): Don’t skip this! It adds a unique, savory flavour that’s essential in Indian cooking. A little goes a long way, and it also aids digestion.
• Spice Levels: Spice levels are really a personal preference. In some regions of India, they like to add a good amount of red chili powder, while others prefer a milder flavour. Feel free to adjust the amount of red chili powder to your liking.
• Fresh Curry Leaves: These are a must! They add a wonderful aroma and flavour. If you can find them, definitely use them. Dried curry leaves just aren’t the same. My mom always says fresh curry leaves are the secret to a good South Indian dish!
• Jaggery: Jaggery adds a subtle sweetness that balances the spices beautifully. If you don’t have jaggery, you can substitute it with a teaspoon of sugar, but jaggery really does add a unique depth of flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter. This is important – you want to hear that pop!
2. Add the cumin seeds, curry leaves, and asafoetida. Sauté for about 10 seconds, until fragrant. Be careful not to burn the asafoetida.
3. Now, add the ginger-green chili paste and sauté for another 30 seconds, until the raw smell disappears.
4. Add the cubed potatoes and turmeric powder. Mix well to coat the potatoes with the spices. Cover the pan and cook on low heat for 12-15 minutes, stirring occasionally, until the potatoes are almost tender.
5. Add the chopped cabbage, cover again, and cook for another 12-15 minutes, until the cabbage is partially tender. Remember to stir occasionally to prevent sticking.
6. Uncover the pan and add the red chili powder, coriander powder, jaggery, and salt. Stir-fry for 3-4 minutes, until the cabbage retains a slight crunch. You don’t want it to be mushy!
7. Turn off the heat. Drizzle with lemon juice and garnish with chopped coriander leaves.
8. Serve hot with rotis or rice.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook in two batches to ensure the vegetables cook evenly.
• Keep the heat on low while cooking the potatoes and cabbage. This prevents them from burning and ensures they cook through.
• Taste and adjust the seasoning as needed. Everyone’s palate is different, so feel free to add more salt or spices to your liking.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: For a milder flavour, reduce the amount of red chili powder or omit it altogether. For a spicier kick, add a pinch of cayenne pepper or use hotter green chilies.
• Festival Adaptations: During Navratri or other fasting periods, you can skip the potatoes and just make a cabbage sabzi. It’s a delicious and satisfying option that fits within the fasting guidelines. My aunt always makes this during Navratri!

Serving Suggestions

This Cabbage Potato Sabzi is incredibly versatile. It’s fantastic with:

• Warm rotis or parathas
• Steaming hot rice
• A side of dal (lentils)
• A dollop of yogurt (for those not fasting)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It might lose a little of its crunch, but it will still be delicious!

FAQs

• Is this sabzi best served immediately? Yes, it’s best enjoyed fresh when the cabbage still has a nice crunch.
• Can I use a different oil? Absolutely! You can use any cooking oil you prefer, such as sunflower oil, canola oil, or even coconut oil.
• What if I don’t have jaggery? You can substitute it with a teaspoon of sugar, but jaggery adds a unique flavour.
• Can I add other vegetables? Definitely! You can add peas, carrots, or even cauliflower to this sabzi.
• How do I adjust the spice level? Simply adjust the amount of red chili powder to your liking. Start with a small amount and add more as needed.