Cabbage Aloo Sabzi Recipe | Patta Gobhi Aloo Sabzi

For Tempering

• 3 tbsp Vegetable Oil (Refined Oil)
• 1 piece Cinnamon
• 1 no Bay Leaf
• 1 tsp Fennel seeds
• 1 tsp Cumin seeds

For Curry

• 1 large Onion (peeled & sliced thinly)
• 1 large Potato (peeled and cubed)
• 4 cups Cabbage (sliced thinly (shredded))
• 1 tsp Turmeric powder
• 1 tbsp Chilli Powder
• 2 tsp Cumin Powder
• 1 tsp Garam masala powder
• Salt
• ¼ cup Coriander leaves (finely chopped)

1. 1

   Prep and Tempering:  Begin by prepping the veggies, thinly slicing the cabbage, cubing the potatoes, and slicing the onions. It makes the cooking process smoother and faster. Once that’s done, heat some oil in a kadai and add whole spices like cinnamon and bay leaf. Then throw in fennel and cumin seeds and wait till they crackle. Right after that, add in the onions and sauté them just enough to soften and release a bit of sweetness.

2. 2

   Cooking the Vegetables:  Now add the cabbage and potatoes along with turmeric and salt. give everything a good mix, then cover the pan and let it cook on low heat for about 10 minutes. Stir in between so nothing sticks to the bottom. This slow cooking helps the potatoes soften up nicely while the cabbage turns tender but still holds a bit of crunch.

3. 3

   Spicing and Finishing Touches:  Once the veggies are nearly done, add the spice powders, chili powder, cumin powder, and garam masala. sauté the sabzi for another 5 minutes so the spices coat everything evenly. To finish, add a handful of chopped coriander leaves and give it one last mix. That final touch of fresh herbs really brings the whole dish together.