Aloo Patta Gobhi Ki Sabji Recipe: How to Make Aloo Patta Gobhi Sabzi
Aalu Patta Gobi Ki Sabzi or Aloo Patta Gobhi Ki Sabji is a classic Indian dish that brings together the humble potato (aloo) and cabbage (patta gobhi) in a delightful medley of flavors.
This simple yet delicious recipe is a staple in many Indian households and is known for its ease of preparation and hearty taste.
If you’re wondering, “Aloo Patta Gobhi Ki Sabji Kaise Banaen?” (How to make Aloo Patta Gobhi Sabzi), you’re in the right place.
This recipe will guide you through each step to create a perfect Aloo Patta Gobhi Sabzi.
To start, gather your ingredients: potatoes, cabbage, bay leaf, cumin seeds, red chilies, garam
masala powder, ginger paste, salt, turmeric powder, cumin powder, coriander powder, and oil.
The process begins with washing and cutting the cabbage into small pieces and peeling and cubing the potatoes.
Aalu Patta Gobi ki Sabzi|Bengali Style Patta Gobi ki Sabzi
In a heated pan, add oil and saute a bay leaf, cumin seeds, and red chilies until aromatic.
Add the cubed potatoes and fry until golden brown.
Next, add the chopped cabbage, turmeric powder, and salt.
Mix well and cook on medium heat for a few minutes before reducing to low heat.
Cover the pan and let it cook for 10-15 minutes, allowing the flavors to meld and the vegetables to soften.
Once the potatoes and cabbage are tender, mash them slightly.
Add ginger paste, cumin powder, coriander powder, and garam masala powder.
Mix thoroughly, cover, and cook until the spices are well incorporated and the water has evaporated.
Garnish with chopped coriander leaves and serve hot with rice or roti.
This Aloo Patta Gobhi Sabzi recipe is perfect for a quick, nutritious meal.
Whether you’re new to cooking or a seasoned chef, this Patta Gobi Ki Sabzi recipe will become a favorite in your kitchen.
Enjoy the rich flavors and comforting texture of this traditional dish.
you can also pair this recipe with Petha ki Sabji, baingan ka bharta, dum aloo recipe
Patta Gobi is low in calories and high in fiber, making it a great addition to any healthy diet.
It’s also a good source of vitamins C and K, which are important for maintaining a healthy immune system and bone health.
Ingredients list of Aalu Patta Gobi Ki Sabzi
To make Aalu Patta Gobi Ki Sabzi, you will need the following ingredients:
- 2 potatoes
- 1 patta gobi (Cabbage)
- 1 bay leaf
- 1/2 teaspoon Jeera (Cumin seeds)
- 2 red chilies
- 1/2 teaspoon Garam masala powder
- 1.2 teaspoon Ginger paste
- Salt
- 1 teaspoon Haldi (Turmeric powder)
- 1 teaspoon jeera powder (Cumin powder)
- 1 teaspoon Dhania powder (Coriander powder)
- Mustard Oil for cooking
Step by Step Method OF Aalu Patta Gobi Ki Sabz with Photos
- Wash the patta gobi (cabbage) thoroughly and cut it into small pieces.
- Peel and cube the potatoes
- Heat some oil in a pan and add a bay leaf, 2 dry red chilies, and a teaspoon of cumin seeds.
- Saute for a few seconds.
- Add the cubed potatoes to the pan and fry them until they turn golden brown.
- Once the potatoes are fried, add the chopped cabbage, turmeric powder, chopped tomato[OPTIONAL], green chili, and salt to the pan.
- Mix everything and cover the pan.
- Cook the mixture on medium heat for a few minutes, then reduce the heat to low and let it cook for 10-15 minutes
- After 10-15 minutes, check to see if the cabbage and potatoes are soft.
- If they are, use a big spoon to mash them slightly.
- Add ginger paste, 1/2 teaspoon of cumin powder, coriander powder, and 1/4 teaspoon of garam masala powder to the pan.
- Mix everything well and cover the pan.
- Let the mixture cook on medium heat for a few more minutes until the vegetables are fully cooked and the water is evaporated.
- Add chopped coriander leaves, mix everything well, and turn off the heat
- Serve the Aalu Patta Gobi Ki Sabzi hot with rice or roti.
Also Read:
Gram Dal Recipe: A Delicious and Nutritious Dish
Petha ki sabji | Delicious petha ki sabji kaise banti hai
baingan ka bharta| How to make baingan ka bharta
Dal Fry| How To Make Dal Fry Instantly|Masoor Dal
पत्तागोभी आलू – Aloo Cabbage Fry indian recipe
Nutrition Chart of aalu patta gobi ki sabzi (Per Serving)
- Calories: 150
- Protein: 3g
- Carbohydrates: 20g
- Dietary Fiber: 4g
- Fat: 6g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 450mg
- Vitamin A: 5% DV
- Vitamin C: 30% DV
Pro Tips for Making Aalu Patta Gobi Ki Sabzi
Cut Evenly: Ensure the potatoes and cabbage are cut into uniform pieces for consistent cooking.
Preheat Oil: Always preheat the oil before adding spices to release their full flavor.
Golden Potatoes: Fry the potatoes until golden brown for a better texture and enhanced flavor.
Fresh Spices: Use fresh spices for a more aromatic and flavorful dish.
Low Heat: After the initial saute, cook on low heat to ensure the vegetables are tender and the spices are well absorbed.
Lid On: Keep the pan covered to trap steam and cook the vegetables evenly.
Minimal Water: Avoid adding water; the moisture from the cabbage should suffice to cook the vegetables.
Mash Lightly: Mash the vegetables slightly for a cohesive texture, but leave some chunks for variety.
Coriander Garnish: Add fresh coriander leaves at the end for a burst of freshness.
Balance Spices: Adjust the quantity of spices according to your taste preference.
Start with less and add more if needed.
Optional Ingredients: Add chopped tomatoes and green chilies if you prefer a tangy and spicy kick.
Cook in Batches: If you’re making a large quantity, cook in batches to ensure even cooking.
Avoid Overcrowding: Don’t overcrowd the pan; it will lead to uneven cooking.
Stir Occasionally: Stir the sabzi occasionally to prevent sticking and ensure even cooking.
Taste and Adjust: Always taste the sabzi towards the end of cooking and adjust the seasoning if necessary.
Use a Heavy-Bottomed Pan: A heavy-bottomed pan distributes heat evenly and prevents burning.
Add Ginger Last: Adding ginger paste towards the end prevents it from burning and gives a fresher taste.
Serve Hot: Serve the sabzi hot to enjoy its full flavor and aroma.
FAQs ( Aalu Patta Gobi Ki Sabzi)
Can I make Aalu Patta Gobi Ki Sabzi without potatoes?
Yes, you can make Aalu Patta Gobi Ki Sabzi without potatoes.
Is Aalu Patta Gobi Ki Sabzi healthy?
Yes, Aalu Patta Gobi Ki Sabzi is a healthy dish as it contains a good amount of vegetables and spices.
It is also low in calories and high in fiber.
Can I make Aalu Patta Gobi Ki Sabzi in advance?
Yes, you can make Aalu Patta Gobi Ki Sabzi in advance and store it in the refrigerator for up to 1 day.
Reheat the dish before serving.
Can I use frozen cabbage for this recipe?
Yes, you can use frozen cabbage for this recipe.
Thaw the cabbage before using it in the recipe.
What can I serve with Aalu Patta Gobi Ki Sabzi?
You can serve Aalu Patta Gobi Ki Sabzi with rice, roti, naan, or any other Indian bread of your choice.
Can I use a different type of potato?
Yes, any variety of potatoes will work for this recipe.
Can I add other vegetables to this dish?
Yes, you can add peas, carrots, or bell peppers for extra nutrition.
Is this dish vegan?
Yes, Aalu Patta Gobi Ki Sabzi is vegan.
Can I make this dish ahead of time?
Yes, it can be stored in the refrigerator for up to 2 days.
How can I reduce the cooking time?
You can parboil the potatoes before adding them to the pan to reduce cooking time.
What can I serve with this dish?
It pairs well with rice, roti, or paratha.
Can I use frozen cabbage?
Fresh cabbage is recommended, but you can use frozen if needed.
Is this dish gluten-free?
Yes, it is gluten-free as long as the spices used are gluten-free.
Can I skip the garam masala?
You can skip it, but it adds a nice flavor to the dish.
Can I use ground spices instead of whole spices?
Whole spices are preferred for better flavor, but ground spices can be used in a pinch.
How do I store leftovers?
Store in an airtight container in the refrigerator.
Can I freeze this dish?
Yes, it can be frozen for up to a month.
What kind of oil should I use?
Any neutral oil like sunflower or canola oil is suitable.
Can I use ghee instead of oil?
Yes, ghee can be used for a richer flavor.
How do I reheat leftovers?
Reheat in a pan on the stove or in a microwave.
Can I add garlic to this recipe?
Yes, minced garlic can be added with the ginger paste.
What is the best way to cut cabbage for this dish?
Cut the cabbage into thin strips for even cooking.
How can I make this dish spicier?
Add more red chilies or green chilies for extra heat.
Can I use mustard seeds instead of cumin seeds?
Mustard seeds will give a different flavor, but they can be used.
Is this dish suitable for kids?
Yes, it’s mild enough for kids, but you can reduce the chilies if needed.
Can I add a pinch of sugar to balance flavors?
Yes, a small pinch of sugar can enhance the flavors.
What can I do if the dish is too salty?
Add a small boiled potato to absorb excess salt.
Can I use powdered ginger instead of ginger paste?
Fresh ginger paste is recommended, but powdered ginger can be used.
How do I make the dish less oily?
Use less oil and cook on a non-stick pan.
Can I add lemon juice at the end?
Yes, a squeeze of lemon juice can add a fresh tang.
What can I do if the potatoes are not cooking evenly?
Cut them into smaller, even-sized pieces.
Can I use a pressure cooker for thisaalu patta gobi ki sabzi recipe?
Yes, it can be made in a pressure cooker for faster cooking.
What other spices can I add?
You can add spices like fennel seeds or asafoetida for extra flavor.
Can I add yogurt to this dish?
Adding yogurt is not traditional, but it can be used for a creamy texture.
How do I prevent cabbage from getting mushy?
Cook on medium heat and avoid overcooking.
Can I use a different leafy vegetable?
Spinach or kale can be used as alternatives.
Can I skip the bay leaf?
Yes, but it adds a nice aroma to the dish.
Is it okay to use pre-cut cabbage?
Yes, pre-cut cabbage can save time.
Can I add curry leaves?
Yes, curry leaves can enhance the flavor.
How do I keep the potatoes from sticking to the pan?
Use enough oil and a non-stick pan.
Can I make this aalu patta gobi ki sabzi dish in an air fryer?
Yes, you can air fry the potatoes before adding them to the cabbage.
What can I do if the aalu patta gobi ki sabzi dish is too spicy?
Add a dollop of yogurt or a pinch of sugar to balance the heat.
Can I use leftover boiled potatoes?
Yes, leftover boiled potatoes can be used.
What can I use instead of coriander powder?
Ground cumin or fennel seeds can be alternatives.
How do I add a smoky flavor to this aalu patta gobi ki sabzi dish?
Roast the red chilies before adding them to the oil.
Recipe Card:
Aalu Patta Gobi Ki Sabzi Recipe: A Simple and Flavorful Dish
Ingredients
Ingredients
- 2 potatoes
- 1 patta gobi cabbage
- 1 bay leaf
- 1/2 teaspoon jeera cumin seeds
- 2 red chilies
- 1/2 teaspoon garam masala powder
- 1/2 tablespoon ginger paste
- Salt to taste
- 1/2 teaspoon haldi turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon dhania coriander powder
- Mustard Oil for cooking
Instructions
Step-by-Step Method
Preparation
- Wash the patta gobi (cabbage) thoroughly and cut it into small pieces.
- Peel and cube the potatoes.
Cooking
- Heat oil in a pan and add a bay leaf, 2 dry red chilies, and a teaspoon of cumin seeds. Sauté for a few seconds.
- Add the cubed potatoes to the pan and fry them until they turn golden brown.
- Once the potatoes are fried, add the chopped cabbage, turmeric powder, and salt to the pan. Mix everything and cover the pan.
- Cook the mixture on medium heat for a few minutes, then reduce the heat to low and let it cook for 10-15 minutes.
- After 10-15 minutes, check to see if the cabbage and potatoes are soft. If they are, use a big spoon to mash them slightly.
- Add ginger paste, 1/2 teaspoon of cumin powder, coriander powder, and 1/4 teaspoon of garam masala powder to the pan. Mix everything well and cover the pan.
- Let the mixture cook on medium heat for a few more minutes until the vegetables are fully cooked and the water is evaporated.
- Add chopped coriander leaves, mix everything well, and turn off the heat.
Serving
- Serve the Aalu Patta Gobi Ki Sabzi hot with rice or roti.
Notes
Pro Tips for Making Aalu Patta Gobi Ki Sabzi
Cut Evenly: Ensure the potatoes and cabbage are cut into uniform pieces for consistent cooking. Preheat Oil: Always preheat the oil before adding spices to release their full flavor. Golden Potatoes: Fry the potatoes until golden brown for a better texture and enhanced flavor. Fresh Spices: Use fresh spices for a more aromatic and flavorful dish. Low Heat: After the initial sauté, cook on low heat to ensure the vegetables are tender and the spices are well absorbed. Lid On: Keep the pan covered to trap steam and cook the vegetables evenly. Minimal Water: Avoid adding water; the moisture from the cabbage should suffice to cook the vegetables. Mash Lightly: Mash the vegetables slightly for a cohesive texture, but leave some chunks for variety. Coriander Garnish: Add fresh coriander leaves at the end for a burst of freshness. Balance Spices: Adjust the quantity of spices according to your taste preference. Start with less and add more if needed. Optional Ingredients: Add chopped tomatoes and green chilies if you prefer a tangy and spicy kick. Cook in Batches: If you’re making a large quantity, cook in batches to ensure even cooking. Avoid Overcrowding: Don’t overcrowd the pan; it will lead to uneven cooking. Stir Occasionally: Stir the sabzi occasionally to prevent sticking and ensure even cooking. Taste and Adjust: Always taste the sabzi towards the end of cooking and adjust the seasoning if necessary. Use a Heavy-Bottomed Pan: A heavy-bottomed pan distributes heat evenly and prevents burning. Add Ginger Last: Adding ginger paste towards the end prevents it from burning and gives a fresher taste.Nutrition Chart of Aalu Patta Gobi ki Sabzi(Per Serving)
- Calories: 150
- Protein: 3g
- Carbohydrates: 20g
- Dietary Fiber: 4g
- Fat: 6g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 450mg
- Vitamin A: 5% DV
- Vitamin C: 30% DV
- Calcium: 4% DV
- Iron: 6% DV