Potato Cabbage Fry Patta Gobhi Aloo Sabzi My Food Story

on Mar 10, 2020, Updated Jul 03, 2024 When I think of a list of vegetables I don’t like, cabbage is pretty near the top of the list. And there’s literally only three ways I’ll eat it. One is my detox cabbage soup and I prefer the blended version, the other is oven roasted cabbage and the third is this potato cabbage fry. Here’s the thing. Lots of people think Indian food is complicated but this here is an example of how you can make easy, tasty, healthy Indian vegetarian food in less than 30 minutes. You don’t need much. Just a few spices, oil, veggies, salt. You toss everything around, let it steam in its own juices and you are done! My version of potato cabbage fry is a mix of everything. I love using curry leaves which I think is hands down the best herb in the world. And I also like sprinkling grated coconut in the end. You can use frozen coconut if thats what you can find. Just thaw it in some water and sprinkle it as soon as you turn the flame off. You can try this method with most vegetables. In fact this is really the base of a lot of Indian side dishes.

Shredding cabbage for this recipe

Shredding cabbage is probably going to be the most time consuming task here. I love using my knife, but the easiest way would be to shred cabbage is with a mandoline. Cut the potatoes into small pieces, 1/4 inch in size so that they cook along with the cabbage. Any larger and you’ll be left with cooked cabbage and raw potatoes. If you are looking for a way to make cabbage taste better, this potato cabbage fry is a must try! Serve it with Dal Fry, Jeera Rice and Chapatis for a wholesome meal.