Kobi Batata Nu Shaak ( Cabbage and Potato Vegetable)
by Tarla Dalal
Added to 129 cookbooks
This recipe has been viewed 186967 times
An off-beat combination of shredded cabbage and cubed potatoes makes a wonderful dry subzi, with the peppy flavour of green chillies and coriander powder, aptly supported by an aromatic tempering of mustard and cumin seeds.
This delicious Kobi Batata nu Shaak (Cabbage and Potato Vegetable) goes perfectly well with hot rotis.
Enjoy how to make Kobi Batata Nu Shaak recipe with detailed step by step photos below.
- Heat the oil in a broad non-stick and add the mustard seeds and cumin seeds.
- When the seeds crackle add the asafoetida, turmeric powder, curry leaves and green chillies and sauté on a medium flame for 30 seconds.
- Add the cabbage, potatoes and salt, mix well. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally.
- Add the coriander seeds powder, chilli powder and sugar, mix well and cook on a medium flame for more 2 minutes, while stirring occasionally.
- Serve the kobi batata nu shaak hot with rotis.
Kobi Batata Nu Shaak ( Cabbage and Potato Vegetable) recipe with step by step photos
Like Kobi Batata Nu Shaak (Aloo Patta Gobhi). Cabbage is a versatile vegetable. It does not have any particular taste and can be eaten raw too so, it is a popular ingredient of Indian salads (kachumber). Also, cabbage is used to make a variety of parathas, deep-fried snacks and subzi recipes. Some popular recipes made using cabbage are as follows :
To make Kobi Batata Nu Shaak (Aloo Patta Gobhi), first using a sharp knife, cut the cabbage into long shreds. If you are in rush then you can use food processor to chop the cabbage, but there will be a difference in how they look as vegetables tend to release more moisture.
Peel and chop the potatoes & keep them ready. Chop the potatoes little small so, they cook faster.
To make kobi bateta nu shaak, first heat the oil in a broad non-stick.
To make Kobi Batata Nu Shaak (Aloo Patta Gobhi), first heat the oil in a broad non-stick.
Also, add the cumin seeds.
When the seeds crackle, add the asafoetida.
Now, add the turmeric powder.
Furthermore, add the curry leaves.
Add the green chillies, you can increase or decrease the quantity of green chillies according to your preference.
Sauté on a medium flame for 30 seconds. Stir quickly or the tadka might burn, giving an awful taste to the kobi nu shaak.
Add the cabbage. Cabbage is a low-calorie vegetable and is also very low in cholesterol content. It is rich in vitamin C and K & is also a good source of manganese, minerals, antioxidants and flavonoids. You can read more about the 10 Essential Health Benefits of Cabbage (Gobhi) here.
Add the potatoes.
Add salt. Many people also add green peas to the kobi bateta nu shaak, if you wish to add then put at this stage.
Mix Kobi Batata Nu Shaak (Aloo Patta Gobhi) well so everything is mixed nicely.
Cover with a lid and cook gobi bateta nu shaak on a medium flame for 10 minutes or until cabbage and potatoes are cooked. Don’t forget to stir occasionally or else the cabbage sabzi might stick to bottom of the pan. We have not added any water as the cabbage will release moisture on steaming.
Add the coriander seeds powder and chilli powder. The amount of spices can be adjusted as per your preference.
Add the sugar. It provides a pleasant sweetness to the gobi bateta nu shaak.
Mix well and cook the cabbage, potato vegetable on a medium flame for more 2 minutes, while stirring gobi bateta nu shaak occasionally.
Serve the kobi bateta nu shaak hot with rotis. If you enjoyed this Kobi Batata Nu Shaak (Aloo Patta Gobhi) then check out our collection to learn few more authentic Gujaarti shaak recipes.
Nutrient values (Abbrv) per serving
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