Kobi Batata Bhaji (Cabbage Potato Sabzi)

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Kobi batata bhaji is a simple everyday kind of sabzi preparation that is made using minimal ingredients and taste delicious.

This makes a perfect side dish with roti, phulka and dal rice.

Kobi also known as patta gobi in Hindi is a nutritious vegetable that is made in almost every Indian household.

This is a vegan, beginner & bachelor-friendly stir fry vegetable.

What is kobi batata?

Kobi batata in English translates to cabbage potato. Kobi batata is a simple, quick and easy everyday kind of vegetable that pairs well with chapati.

This is a vegan, beginner-friendly recipe that comes together just in around 20-30 minutes.

Cabbage is a low-caloric, nutritious vegetable hence we like to include it more often in our weekly menu.

In Marathi, we call it kobhi batatyachi bhaji, in Gujarati it is popularly known as kobi batata nu shaak.

This sabzi is the most preferred tiffin box vegetable paired with some soft rotis along with pickle or chutney.

This Indian-style stir-fry cabbage recipe is super simple to make and tastes absolutely delicious.

Made with very few ingredients, this sabzi is mildly spiced and is one of the best dishes to start with if you are new to Indian cooking.

Potatoes and cabbage make a great combo!

In India, you will find many vegetables that are paired with potatoes like okra potato, eggplant potato, aloo shimla mirch sabzi , aloo methi, and spinach potato to name a few.

Adding potatoes not only enhances the flavour but gives a nice texture to the dish and makes it quite filling.

If you are not a fan of potatoes, you can also add green peas to this vegetable instead.

At home, we often make this kobi chi bhaji (cabbage sabzi ) in many different ways. We often add chana dal (split chickpeas), then we make it without onion & garlic, and then we make kobi cha zunka (besan cabbage sabzi ). We often add different spices to each one depending on the mood.

This simple homestyle dry sabzi makes a perfect quick dinner recipe too along with chapati, poori or paratha.

lngredients

Cabbage – We will need 2 cups of roughly chopped cabbage. This quantity makes sabji for 3 people.

Potatoes – We will need 2 medium-sized potatoes that are thinly sliced.

Onion – 1 medium-sized finely chopped onion is added in making this sabzi

Spices & Herbs – We are going to use roughly crushed garlic along with garam masala, red chilli powder, and turmeric powder.

Seasonings – To balance the flavours I like to add a teaspoon of jaggery (or sugar) but it’s optional. Salt is added as per taste.

Oil – We will require 2 tablespoons of oil. I have used sunflower oil here.

Water – This is a stir-fry vegetable but still we will require to add 1/4th cup water occasionally for the potatoes to cook well.

Variations

Instead of potatoes, you can add fresh or frozen peas.

You can also add tomatoes while cooking the onions which gives a mild tanginess to this sabzi .

You can skip onion garlic and use ginger and tomatoes instead, that too tastes delicious.

You can also skip adding onion, tomatoes, ginger and garlic and make it only with potatoes and cabbage. This goes well with dal rice.

Serving Suggestions

With flatbreads – This mildly spiced sabzi goes best with chapati, roti, phulka and tava paratha.

With Rice – Serve alongside dal rice, sambar rice or curd rice.

You can also serve this as a side dish with any meal.

Storage Suggestions

This kobi batata can be stored in an air-tight container in the refrigerator for about 3-4 days. Reheat before serving.

Related Recipes

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Cabbage Pakoda, Cabbage Besan Sabji (Kobi cha zunka), Cabbage Chilla, Cabbage Coconut Stir Fry

Step-by-Step Cabbage Potato Sabji (Kobi Batata Bhaji)

How to make kobi batata bhaji (cabbage potato sabzi )

• Heat oil in a thick bottom pan, add mustard seeds and let them crackle.

• Add turmeric powder and hing (asafoetida).

• Add roughly crushed garlic and saute till the raw smell of garlic fades away.

• Saute garlic on low flame, we do not want to burn the garlic. It should get slightly golden in colour.

• Add roughly chopped green chillies.

• Add finely chopped onions and saute till they are translucent.

• Add chopped cabbage (kobi).

• Add sliced potatoes.

• Mix cabbage and potatoes well with onions.

• Add spices, garam masala powder, coriander powder, red chilli powder, salt and jaggery (or sugar).

• Mix well. Add 1/4th cup of water. Cover and cook till potatoes and cabbage is soft and done.

• Kobi batata bhaji (Cabbage potato sabzi) is ready. Serve hot with phulka or roti.

Note:

I have added garlic and onions here, if you do not eat onion garlic, substitute it with tomato and ginger or skip it all together.

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