Are you looking for a simple yet versatile recipe? Here comes my flavorful and easy Indian style cabbage curry recipe with minimal ingredients! A no-onion no-garlic dry curry that pairs well with rice and roti, and its a great sandwich or paratha filling.
Cabbage is one of my favorite vegetables. I have South Indian style cabbage curry or poriyal with coconut and also Instant Pot cabbage kootu/gravy on my blog. Now it’s time for this North Indian style cabbage curry or stirfry.
In Hindi, we call cabbage as band gobi or patta gobi, and sabzi means vegetable curry. Hence the name patta gobi sabzi. This Indian cabbage curry is a dry curry without any curry sauce or coconut milk and we don’t need any ginger, garlic, onion or tomatoes too.
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So what makes this recipe unique-
✔ As much as I get recipe requests for Instant Pot recipes, I also get requests for recipes not made in Instant Pot. :-) So I decided to make this on stove-top. Once you have the cabbage chopped/shredded, you can easily make it in less than 20 minutes.
✔ First, we temper the cumin seeds and then roast the spice powders in ghee before adding the vegetable i.e., cabbage. This small step has a significant impact on the flavor profile. The roasted spices intensify the flavor.
And when I say spice powder, all we need is some ground coriander and red chili powder. You can swap it with paprika or cayenne pepper as well. That’s about it: very minimal ingredients yet a flavorful dish.
✔ You can very well add other veggies along with cabbage. I used half of a big cabbage, and it was approx 7 cups when chopped. You can use 4 cups of cabbage and use one cup each of frozen peas, grated carrots, and potatoes. Does this combination ring a bell? Yes, it’s more like Ethiopian Tikel Gomen / Ethiopian style cabbage carrot and potato curry. My take on this recipe on Instant Pot is on my cookbook.
✔ If you are following a low-carb diet, then go with cabbage or include some carrots. Based on your dietary restrictions, you can add potatoes and green peas. I am not following any diet in specific, but I just kept it simple with cabbage.
✔ You can serve this cabbage curry or stirfry with rice or roti. (I like it with roti) You can also chop the cabbage finely and prepare this curry and use it as stuffing and make cabbage parathas, just like my Brussels sprouts paratha. Also, you can use it as a sandwich filling.
Watch how to make the cabbage curry | patta gobi sabzi
Instead of step-by-step picture, this time, I made a quick video of this cabbage sabzi recipe. Check it out below. And if you haven’t subscribed to my channel, please do subscribe.
Ingredients required
To Temper: We need ghee, cumin seeds and asafoetida for the tempering. For a vegan option, you can use oil.
Spices: We need red chili powder, coriander powder and turmeric powder.
Cabbage: I have use green cabbage here. You can make similar with purple cabbage too.
We also need salt, water and cilantro to garnish.
How to make cabbage curry-
- Heat a pan or kadai and add the ghee. After about 30 seconds or so, add the cumin seeds and asafoetida. Let it sizzle slightly.
- Then reduce the heat to low and add the red chili powder, coriander powder, and turmeric powder. Roast it slightly for about 30 seconds. Make sure the heat is low.
- Now add 2 tbsps of water and mix the spices thoroughly and cook for 30 more seconds.
- At this stage, add the chopped cabbage and salt. Mix thoroughly and make sure the spices and the cabbage are well combined.
- Add one tbsp of water on top and cover and cook for 5 minutes over medium heat.
- Now remove the lid and mix. You will notice some water in the curry, and that’s fine. Cook for five to seven more minutes or until the moisture is all absorbed. While cooking, make sure to scrape the bottom of the pan.
- Once the moisture is all absorbed or when the cabbage is soft and tender, add the finely chopped cilantro and mix it once. And then turn off the heat.
VVK TIP – Do not cover the cabbage with a lid entirely once the cooking is complete. Let it cool for 10 minutes and then cover it with a lid or partially cover it. Due to the evaporation and condensation process, the cabbage will become soggy.
Storage tips
This curry pairs well with both rice and roti. You can refrigerate this curry for 3 to 4 days. Reheat the required portion before serving. You can also freeze this curry once it is cooled. Store it in a silicone freezer bag or reusable ziplock bag. Thaw it to room temperature and reheat before serving.
Recipe Notes
- Use oil instead of ghee to make this curry vegan and use gluten-free asafoetida or skip asafoetida to make it a gluten-free dish.
- I like crunchy stirfry, and this timing works fine for us. But if you prefer soft and mushy cabbage, sprinkle two more tbsps of water and cover and cook for 7 to 8 minutes instead of 5 minutes.
- You can reduce the amount of cabbage to 4 cups and add potatoes, grated carrots, and green peas or any one of these veggies and make a similar sabzi/curry.
- I like the flavor of coriander, so I always add more. You can reduce the amount to 1.5 tsps as well. You can add ¼ to ½ tsp of garam masala towards the end for more flavor. Alternatively, instead of red chili and coriander powder, you can add 1 tbsp of curry powder or to taste.
- As always, adjust the salt and spices according to your preference.
- I made this sabzi without onion or garlic. But you can add both or just sliced onion. In that case, saute the onion first until it turns translucent and then add the cabbage and make the curry.
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📖 Recipe
Cabbage Curry | Patta Gobi Sabzi | Indian-Style Cabbage Stir-Fry
Equipment
- wok or kadai
Ingredients
Measurement Details: 1 cup=240ml ; 1 tbsp=15ml; 1 tsp=5ml;
- 2 tsps ghee melted, use oil for a vegan option
- 1 tsp cumin seeds
- ⅛ tsp asafoetida a generous pinch
- 1 tsp red chili powder
- 2 tsp coriander powder
- ⅛ tsp turmeric powder
- 3 tbsp water divided
- 7 cups cabbage chopped
- 1.5 tsp salt heaped or to taste
- 2 tbsp cilantro chopped
Instructions
- Heat a pan or kadai and add the ghee. After about 30 seconds or so, add the cumin seeds and asafoetida. Let it sizzle slightly.
- Then reduce the heat to low and add the red chili powder, coriander powder, and turmeric powder. Roast it slightly for about 30 seconds. Make sure the heat is low.
- Now add 2 tbsps of water and mix the spices thoroughly and cook for 30 more seconds.
- At this stage, add the chopped cabbage and salt. Mix thoroughly and make sure the spices and the cabbage are well combined.
- Add one tbsp of water on top and cover and cook for 5 minutes over medium heat.
- Now remove the lid and mix. You will notice some water in the curry, and that’s fine. Cook for five to seven more minutes or until the moisture is all absorbed. While cooking, make sure to scrape the bottom of the pan.
- Once the moisture is all absorbed or when the cabbage is soft and tender, add the cilantro and mix it once. And then turn off the heat.
- VVK TIP – Do not cover the cabbage with a lid entirely once the cooking is complete. Let it cool for 10 minutes and then cover it with a lid or partially cover it. Due to the evaporation and condensation process, the cabbage will become soggy.
Video
Notes
- Use oil instead of ghee to make this curry vegan and use gluten-free asafoetida or skip asafoetida to make it a gluten-free dish.
- I like crunchy stirfry, and this timing works fine for us. But if you prefer soft and mushy cabbage, sprinkle two more tbsps of water and cover and cook for 7 to 8 minutes instead of 5 minutes.
- You can reduce the amount of cabbage to 4 cups and add potatoes, grated carrots, and peas or any one of these veggies and make a similar sabzi/curry.
- I like the flavor of coriander, so I always add more. You can reduce the amount to 1.5 tsps as well.
- As always, adjust the salt and spices according to your preference.
- I made this sabzi without onion or garlic. But you can add both or just onion. In that case, saute the onion first until it turns translucent and then add the cabbage and make the curry.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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