Aloo Cabbage Sabzi Recipe (Dry Potato Cabbage Sabji)
Author: Gopi Patel
Recipe type: Main
Cuisine: Gujarati
Prep time:
Cook time:
Total time:
Serves: 2
- Cabbage: 1 cup shredded
- Potato: 1/2 cup diced
- Tomato: 1/4 cup chopped
- Oil: 1 tbsp
- Asafoetida (hing): 1/4 tsp
- Mustard seeds (rai): 1/2 tsp
- Red chili powder (lal mirch): 1 tsp
- Turmeric powder (haldi) : 1/2 tsp
- Coriander powder (dhaniya) : 2 tsp
- Salt: 2 tsp or to taste
- Peel the potatoes and cut into small dices. Shred the cabbage or slice using slicer. Also chop in small tomato.
- Heat a tbsp of oil in a kadhai and add mustard seeds.
- Once mustard seeds starts fluttering add asafoetida (hing).
- Add sliced cabbage and diced potato in oil and mix well.
- Let cabbage and potato gets cooked on a medium flame for 3-4 minutes.
- Add chopped tomatoes and mix well. Let tomatoes get cooked for a minute until softens.
- Now add turmeric powder (haldi) and salt as per taste. Also add red chili powder and coriander powder.
- Give a good stir and mix well spices in sabzi. Cover the kadhai with lid and cook the sabzi on low/medium flame for 2-3 minutes.
- Remove the lid stir the sabzi again. Dry aloo cabbage is ready. Optionally garnish the sabzi with fresh coriander (hara dhaniya).
- Serve the dry aloo cabbage sabzi along with hot phulka, dal, steamed rice and butter milk (chaas).
Recipe by WeRecipes at https://werecipes.com/aloo-cabbage-sabzi-recipe-dry-potato-cabbage/
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