Burnt Chili Spiced Cabbage and Potatoes. Patta Gobi Aloo Sabji. vegan glutenfree recipe

Spiced cabbage and potato in a small green bowl

5 from 2 votes

Burnt Chili Spiced Cabbage and Potatoes. Patta Gobi Aloo Sabji. vegan glutenfree recipe

This spiced cabbage recipe is a spicy Indian recipe that is vegan and gluten free. Easy and quick to make, the whole family will love it!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Indian, Vegan

Keyword: cabbage side dish, potato side dish, spicy side dish

Servings: servings

Author: Vegan Richa

Ingredients

2 cups cabbage finely chopped
1 medium potato chopped
2 teaspoons organic canola oil or mustard or sesame oil any high smoke point oil
1/2 teaspoon brown mustard seeds
5-6 curry leaves optional
1 teaspoon coriander powder
2 dried red chilies broken into half
1 teaspoon good quality red chili powder/cayenne
a generous pinch of asafoetida hing, optional
1/2 teaspoon turmeric powder
1 Tablespoon of split lentils of choice urad dal-black gram, chana-bengal gram or petite yellow lentils (mung dal)
2/3 teaspoon salt or to taste

US Customary - Metric

Instructions

In a large pan, add oil and heat at medium. Add mustard seeds when hot and mix for a few seconds. Add asofetida(hing), curry leaves, broken red chilies and chili powder and cook for 1-2 minutes.
The chilis and power should start to turn dark. A good indication is that you will start to sneeze :). Use the exhaust.
Add the lentils/daals, turmeric and coriander powder and 2 teaspoons of water. Mix and cook for 30 seconds. Add the potatoes and mix well to coat. Cook for a minute.
Add cabbage and salt and mix well. Cook covered on medium heat for 3-4 minutes. Stir once in between.
Lower the heat to low-medium and cook covered for 15 to 20 minutes or until the potatoes are tender. Cook on medium high heat for 2 minutes to char the cabbage a bit(optional).
For variations, add peas, chopped carrots, bell peppers, other veggies to the cabbage. Or change up the spices, use cumin seeds or fennel or just a little garam masala.
Serve hot topped with fresh cilantro or coconut flakes, as a side with lentil Daal and Roti or Naan-Indian flat bread or Rice.

Notes

Nutritional values are based on one serving

Nutrition

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