Cabbage Sabzi (Kobi Bateta Nu Shaak)
Recipe for Cabbage Sabzi – A wholesome, nutritious, and delightful side dish that pairs perfectly with roti or paratha. This is the Gujarati version known as kobi bateta nu shaak.
Ingredients
- 2-3 tablespoons Oil
- ¼ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 1 Green chili finely chopped
- 6-7 Curry leaves
- ¼ teaspoon Hing (Asafetida)
- ½ teaspoon Turmeric powder
- 3 cups Cabbage shredded
- ½ cups Green peas
- ½ cup Potatoes cubed
- ½ teaspoon Coriander powder
- 1 teaspoons Red chili powder
- Salt to taste
Instructions
- Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter. Then add cumin seeds and let them sizzle a bit.
- Add curry leaves and chopped green chilies. Saute for 30-40 seconds.
- Add hing and turmeric powder. Immediately add cabbage, peas and potatoes. Mix well.
- Add salt, red chili powder and coriander powder. Mix well so the spices are evenly coated with the veggies.
- Cover and cook for 12-15 minutes or until veggies are fork tender. Do stir two-three times in between and make sure that shaak is not sticking to the bottom of the pan.
- Once potatoes are soft and tender, turn off the stove. Keep cabbage sabzi pan covered until the time of serving.
Notes
Slightly undercooked & crunchy cabbage or Completely cooked soft cabbage?
- If you like your cabbage to be on a little underdone side then keep the potato pieces smaller. So potatoes get cooked and cabbage still stays crunchy.
- If you like soft and cooked cabbage then keep the potato size as shown in the pic. Here I have used cabbage, peas and potatoes.
- Follow the same procedure only for cabbage or cabbage-peas or cabbage-potato.
- You can add chopped or grated carrots as well.
Nutrition
Calories: 197kcalCarbohydrates: 147gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 465mgPotassium: 269mgFiber: 4gSugar: 4gVitamin A: 532IUVitamin C: 78mgCalcium: 54mgIron: 1mg
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