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kobi batata nu shaak | Gujarati kobi batata nu shaak | aloo patta gobhi | Indian style cabbage potato vegetable

kobi batata nu shaak | Gujarati kobi batata nu shaak | aloo patta gobhi | Indian style cabbage potato vegetable | with 17 amazing images.



kobi batata nu shaak is a classic Gujarati kobi batata nu shaak. Made from cabbage, potato cubes which are cooked in spices to make a dry Indian style cabbage potato vegetable.

aloo patta gobhi is 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.

Notes on Gujarati kobi batata nu shaak. 1. Sauté on a medium flame for 30 seconds. Stir quickly or the tadka might burn, giving an awful taste to the kobi nu shaak. 2. 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. 3. Add the sugar. It provides a pleasant sweetness to the gobi bateta nu shaak.

This delicious kobi batata nu shaak (Cabbage and Potato Vegetable) goes perfectly well with hot rotis.

Enjoy how to make kobi batata nu shaak | Gujarati kobi batata nu shaak | aloo patta gobhi | Indian style cabbage potato vegetable | with detailed step by step photos below.

Kobi Batata Nu Shaak ( Cabbage and Potato Vegetable)

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Kobi Batata Nu Shaak ( Cabbage and Potato Vegetable) recipe - How to make Kobi Batata Nu Shaak ( Cabbage and Potato Vegetable)

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 servings
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Ingredients


For Kobi Batata Nu Shaak
3 cups shredded cabbage
1 1/4 cups potato cubes
2 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
7 to 8 curry leaves (kadi patta)
2 green chillies , slit lengthwise
salt to taste
1/2 tsp coriander (dhania) powder
1/2 tsp chilli powder
1/2 tsp sugar

For Serving With Kobi Batata Nu Shaak
 rotis

Method
For kobi batata nu shaak
    For kobi batata nu shaak
  1. To make kobi batata nu shaak, heat the oil in a broad non-stick and add the mustard seeds and cumin seeds.
  2. When the seeds crackle add the asafoetida, turmeric powder, curry leaves and green chillies and sauté on a medium flame for 30 seconds.
  3. Add the cabbage, potatoes and salt, mix well. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally.
  4. Add the coriander seeds powder, chilli powder and sugar, mix well and cook on a medium flame for more 2 minutes, while stirring occasionally.
  5. Serve the kobi batata nu shaak hot with rotis.
Nutrient values (Abbrv) per serving
Energy152 cal
Protein2.1 g
Carbohydrates13.1 g
Fiber2.9 g
Fat10.1 g
Cholesterol0 mg
Sodium19 mg
Kobi Batata Nu Shaak ( Cabbage and Potato Vegetable) recipe with step by step photos

Like Kobi Batata Nu Shaak
    Like Kobi Batata Nu Shaak
  1. 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 :

Method for Kobi Batata Nu Shaak
    Method for Kobi Batata Nu Shaak
  1. 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.
  2. Peel and chop the potatoes & keep them ready. Chop the potatoes little small so, they cook faster.

For making the kobi bateta nu shaak
    For making the kobi bateta nu shaak
  1. To make kobi batata nu shaak | Gujarati kobi batata nu shaak | aloo patta gobhi | first heat the oil in a broad non-stick.
  2. Add mustard seeds.
  3. Also, add the cumin seeds.
  4. When the seeds crackle, add the asafoetida.
  5. Now, add the turmeric powder.
  6. Furthermore, add the curry leaves.
  7. Add the green chillies, you can increase or decrease the quantity of green chillies according to your preference.
  8. Sauté on a medium flame for 30 seconds. Stir quickly or the tadka might burn, giving an awful taste to the kobi nu shaak.
  9. 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.
  10. Add the potatoes.
  11. Add salt. Many people also add green peas to the kobi bateta nu shaak, if you wish to add then put at this stage.
  12. Mix Kobi Batata Nu Shaak (Aloo Patta Gobhi) well so everything is mixed nicely.
  13. 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.
  14. Add the coriander seeds powder and chilli powder. The amount of spices can be adjusted as per your preference.
  15. Add the sugar. It provides a pleasant sweetness to the gobi bateta nu shaak.
  16. Mix well and cook the cabbage, potato vegetable on a medium flame for more 2 minutes, while stirring gobi bateta nu shaak occasionally.
  17. 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.

Tips for Gujarati kobi batata nu shaak
    Tips for Gujarati kobi batata nu shaak
  1. Sauté on a medium flame for 30 seconds. Stir quickly or the tadka might burn, giving an awful taste to the kobi nu shaak.
  2. 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.
  3. Add the sugar. It provides a pleasant sweetness to the gobi bateta nu shaak.

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