Want to make a simple, tasty Patta Gobhi Recipe for your everyday meals? Here’s one of my most favorite ones. This Patta Gobhi Ki Sabji is just that very basic recipe of a Punjabi style dry preparation made with cabbage, potato, onions, tomatoes and spices. It is a gluten free and vegan recipe too. Serve this yummy, nutritious Cabbage Sabzi with a side of roti, paratha or poori for a comforting meal.
About Patta Gobhi Recipe
Cabbage (patta gobhi) and Potatoes (aloo) make for a really good combination in dry vegetable dishes. So, is this easy Patta Gobhi Recipe shared in this post.
This easy Patta Gobhi Ki Sabji with potatoes is how I make it at home. I usually make this dish with green cabbage. But you can also use purple cabbage.
At times, I also add some green peas to this Patta Gobhi Recipe. If you want, you can make this dish without potatoes also, or add some fresh or frozen green peas instead of potatoes, or add both potatoes and green peas. It only will make the dish more wholesome and filling.
Besides these veggies, I also add onions, tomatoes, green chilies and ginger-garlic paste as the other basic ingredients in this Cabbage Sabji recipe. Some fresh coriander leaves as a garnish in the end, just elevates the flavors on the whole.
The list of spices and ground spices include the typical North Indian or Punjabi ones like cumin seeds, turmeric powder, red chili powder and coriander powder and garam masala powder. If you have Pav Bhaji Masala at home, then you can use that too in place of the garam masala powder.
This Patta Gobhi Ki Sabji goes very well with chapatis and even makes for a good side dish with dal and rice.
The Cabbage Sabzi along with soft phulka also makes for a hearty and filling tiffin box lunch. It pairs well with bread too. At times, I also make some sandwiches with this sabzi, which are equally delicious.
Why Blanch Cabbage
Before chopping the cabbage for this Patta Gobhi Recipe, do blanch the cabbage in boiling hot water. This helps to destroy the insects or worms or their eggs and larvae, if any, inside the layers of the cabbage leaves or in the central core portion of the cabbage.
How to Blanch
- Halve or quarter the cabbage and use the portion that you need for blanching. Boil water in a pan. Turn off the heat.
- Then, keep the cut cabbage portion completely immersed in the hot water for 5 minutes. Later, using the strainer, drain the water thoroughly. Rinse the cabbage a few times in fresh water. Drain all of the water very well.
- Slice, shred or chop the blanched cabbage and set aside to use it for making this Patta Gobhi Ki Sabji recipe.
- The remaining cabbage that is not blanched can be refrigerated and used later to make other tasty Cabbage Recipes like Cabbage Paratha or the South Indian special Cabbage Poriyal. Apart from this Patta Gobhi Recipe, these are some that you must also give a try.
Step-by-Step Guide
How to make Patta Gobhi Ki Sabji
Sauté Spices & Aromatics
1. Heat 1.5 to 2 tablespoons oil in a shallow frying pan or kadai. Add ½ teaspoon cumin seeds and sauté on low heat until the cumin seeds splutters and changes color.
You can use any neutral flavored oil.
2. Then, add ½ cup finely chopped onions.
3. Sauté, stirring often, on low to medium-low heat till the onions turn translucent or light brown.
4. Add 1 teaspoon ginger-garlic paste. Stir and sauté for some seconds or until the raw aroma of ginger-garlic dissipates.
Make Onion Tomato Masala
5. Next, add ⅓ cup tightly packed chopped tomatoes and 1 chopped green chili. Sauté for 2 minutes.
6. Next, add the following spice powders, one by one:
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala powder or pav bhaji masala powder
7. Stir and sauté for 2 minutes more or until the tomatoes soften.
Make Patta Gobhi Ki Sabji
8. Add 3 medium chopped potatoes and 1.5 cups shredded cabbage. Stir and mix well.
Chop the potatoes into small pieces or cubes, so that they cook fast.
At this stage, you can add some fresh green peas, if you prefer. You can also add shredded carrots or sliced capsicum.
9. Season with salt as needed. Stir to combine.
10. Add ½ cup water. Stir and mix very well.
Cook Cabbage Sabji
11. Cover the pan tightly with its lid and simmer the vegetables on low to medium-low heat.
12. Check at intervals, if the water has dried or not. If all the water has evaporated, then add some water and mix.
Overall, I used ⅔ cup water. Depending on the quality of vegetables, pan size, etc., you can add about ½ to ⅔ cup water. Add more water, if required.
13. Once the potatoes are fork tender and cooked well, turn off the heat. There should be no water in the dish.
If there is any water left, then cook the Cabbage Sabji without the lid, till all the water evaporates.
But keep in mind that there will be moisture in the dish as there will be some moisture and juice in the cabbage and potatoes. So, this will be a kind of a moist but dry dish.
14. Garnish with coriander leaves and serve Patta Gobhi Ki Sabji with chapati, paratha, bread or as a side dish with steamed basmati rice and lentil curry.
I used mint leaves for garnish as I had run out of coriander leaves. You can also drizzle some lemon or lime juice on top of the dish before serving.
You can also pack this Cabbage Sabji in a tiffin box with a side of roti, paratha or whole wheat bread.
Expert Tips
- You can use any color cabbage – green or purple. But I personally like this sabji with green cabbage only.
- If you feel like skipping the potatoes, then feel free to do that. You can also add some fresh or frozen shelled green peas instead.
- For extra nutrition, flavor and texture, try including sliced capsicum or shredded carrots too in this dish.
- To cook this recipe, you can use any neutral flavored oil.
- Ensure to blanch the cabbage in hot water for 5 minutes, prior to making the recipe. I have detailed the method to blanch the cabbage above just before the stepwise photo instructions began. I have also mentioned in the recipe card.
- The quantity of spices can be varied according to your taste.
- This Patta Gobhi recipe can easily be scaled as per your requirements.
More Veggie Recipes To Try!
Cabbage Recipes
Vegetable Recipes
Cabbage Recipes
Vegetable Recipes
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Patta Gobhi Recipe | Patta Gobhi Ki Sabji (Cabbage Sabzi)
This Patta Gobhi Ki Sabji is a simple and tasty recipe of a Punjabi style dry preparation made with cabbage, potato, onions, tomatoes and spices. It is a gluten free and vegan recipe too. Serve this yummy, nutritious Cabbage Sabzi with a side of roti, paratha or poori for a comforting meal.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Prevent your screen from going dark while making the recipe
Sauté Aromatics
Heat oil in a shallow frying pan or kadai. Add cumin seeds and saute till they splutter and change color.
Add finely chopped onions.
Saute stirring often till the onions turn translucent or a light brown on low to medium-low heat.
Add ginger-garlic paste. Stir and saute for some seconds or till the raw aroma of ginger-garlic goes away.
Then add chopped tomatoes and chopped green chili.
Saute for 2 minutes.
Then add turmeric powder, red chili powder, coriander powder and garam masala powder or pav bhaji masala.
Stir and saute for two minutes more or till the tomatoes have softened.
Cook Cabbage & Potatoes
Add the chopped potatoes and shredded cabbage. Stir and mix.
Season with salt. Stir again.
Add ½ cup water. Stir and mix very well.
Cover the pan tightly with its lid and simmer the veggies on a low heat.
- Do check at intervals if the water has dried or not. If all the water has evaporated, then add some water. I have added ⅔ cup water. Depending on the quality of veggies, the pan size etc, you can add from ½ to ⅔ cup water. Do add more water if needed.
Once the potatoes are cooked well and fork tender, turn off heat.
- There should be no water in the dish. If there is any water left, then cook the cabbage sabzi without the lid, till all the water evaporates. But there will be moisture in the dish as there will be some moisture and juice in the cabbage and potatoes.
Garnish with coriander leaves and serve Patta Gobhi Sabji hot or warm with chapati or paratha or as a side dish with your meals.
- Ensure to blanch the cabbage in hot water for 5 minutes before making the cabbage sabji. Blanching destroys the worms or insects or their larvae which might be hidden inside the layers of the cabbage leaves.
- To blanch, boil water in a pan. Turn off the heat and add the portion of the cabbage that you will be using for the recipe. You can either half or quarter the cabbage and add these portions. Let the cabbage be completely immersed in the hot water for 5 minutes. After 5 minutes, drain the water, rinse the cabbage in fresh water. Drain the water thoroughly and chop or shred the cabbage.
- Feel free to adjust the spices and herbs according to your taste preferences.
- Cut the potatoes in small cubes, so that they cook faster. You can omit the potatoes if you prefer. Additionally you could add vegetables like fresh or frozen green peas, or grated/shredded carrots instead of the potatoes.
Nutrition Facts
Patta Gobhi Recipe | Patta Gobhi Ki Sabji (Cabbage Sabzi)
Amount Per Serving
Calories 194 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 4g
Sodium 349mg15%
Potassium 790mg23%
Carbohydrates 33g11%
Fiber 5g21%
Sugar 4g4%
Protein 4g8%
Vitamin A 186IU4%
Vitamin B1 (Thiamine) 0.2mg13%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 46mg56%
Vitamin E 2mg13%
Vitamin K 25µg24%
Calcium 41mg4%
Vitamin B9 (Folate) 43µg11%
Iron 2mg11%
Magnesium 46mg12%
Phosphorus 110mg11%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
This Patta Gobhi recipe from the archives was first published on November 2015. It has been updated and republished on May 2024.
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