This Patta Gobi sabji (The Hindi word for a dry vegetable dish) is a perfect example of the basic, home-style Indian food that you’ll find served in so many households across India. It uses minimal oil, simple spices, and one basic ingredient that’s allowed to shine.
Due to the variation of different languages within India, the same dish can also sometimes be called “Band Gobi” as well as “Patta Gobi”, with even the word “Gobi” sometimes being spelt as “Gobhi”. It is popular all across India, but every household will have a slightly different recipe with some variations.
My recipe is subtly spiced with earthy turmeric and hing, a pop of sharp spice and light bitterness from black mustard seeds. Instead of the usual ginger-garlic paste, I use fresh grated ginger and garlic which perfectly flavours the shredded cabbage. The spiciness of the dish comes almost entirely from green chilli – they lend a more warming, less harsh spice to the dish that builds gradually – and it also allows us to retain that beautiful yellow and green colour! But my personal favourite addition is urad dal – white split lentils – which are beautifully roasted until crispy and golden early on in cooking and add a gentle crunch to the finished dish. It’s an optional ingredient, but compliments the cabbage perfectly.
Scoop up with a Chapati, dip in Dal, and eat: You’ve got the perfect everyday Indian meal.
I’ve also deviated from the ‘standard’ recipe in that I don’t just use white cabbage – I use spring greens too. I really like the sweet, fresh taste that the younger, earlier harvested cabbages lend to the dish. If you can get hold of them I highly recommend adding them to the dish – they’re very cheap, look beautiful in the finished dish and most importantly add the extra layer of flavour that we’re looking for. If you don’t have access to them, just use equal amounts of white cabbage.
Is this recipe Vegan, Gluten Free and Nut Free?
Yes! In-fact this recipe is naturally vegan, gluten free and nut-free. However, do check the packaging of your asafoetida as unfortunately some brands ‘dilute’ the pure spice (which is gluten-free) with wheat flour.
Patta Gobi Sabji - Cabbage & Greens Curry
- 110g White Cabbage, finely sliced
- 100g Spring Greens, finely sliced
- 1.5 – 2 tbsp Oil
- 1 tsp Black Mustard Seeds
- 1/2 tsp White Split Urad Dal (optional)
- 3 Green Chillis, finely chopped
- 1/4 tsp Hing (Asafoetida)
- 5 Cloves Garlic, sliced/minced
- 1/2 tsp Fresh Ginger, grated (optional)
- 80g Onion – about 3/4 Medium Onion, finely sliced
- 1/4 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/4 tsp Garam Masala
- 1/4 tsp Salt, or to taste
- To begin, add oil to a non-stick frying pan or metal kadai over medium heat. Once the oil is hot add the mustard seeds and urad dal. After a few seconds the mustard seeds should pop and the urad dal will begin to turn golden. Once this happens, add the chopped green chillis, hing, sliced garlic and ginger, and mix everything together. Cook, stirring, for 10 seconds and then add the sliced onion.
- Continue to cook this mixture for around 3 minutes, or until the onion and garlic is turning golden brown – be careful to not overcook. At this stage add turmeric powder and red chilli powder and give everything a quick mix. Add the chopped cabbage, spring greens and salt, then mix everything thoroughly. Continue to stir until the cabbage shrinks in size and begins to saute nicely.
- Cook for a further 10 minutes or so, stirring when necessary. The cabbage shouldn’t stick to the pan or caramelize but shouldn’t require added water either. After this time add the garam masala, saute for a further 2-3 minutes, and then serve hot.
How to Serve Patta Gobi Sabji?
This Patta Gobi Sabji tastes excellent if served with in a Thali alongside Dal Tadka, Chapatis and Rice along with some pakora of your choice or my Bread Samosa. For a less complicated meal or a simple lunch, simply serve alongside Chapatis or any other flatbread of your choice as a light and healthy dish.
As always, if you give this recipe a try please let me know what you think of the dish in the comments down below. If you have any questions about the ingredients, method or anything else, contact me through one of my social media channels, in the comments, or through my contact page.