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A simple Cabbage-Peas-Potato Dry Curry

by Sonia on May 17, 2009

Post image for A simple Cabbage-Peas-Potato Dry Curry

Here in Australia, the winter season is on full swing. The market is flooded out with seasonal fruits and vegetables. I love winter days because we always have plenty of choices and options in green vegetables.:) This is very simple and tasty Cabbage/Kobi (calls in Gujarati) dry curry what I make frequently in winter. It always goes well with our full Gujarati dinner/lunch. We had it with Gujarati daal-rice-roti and salad. We both love this leafy vegetable. I used to avoid to make it before because it takes a long time to chop with hands. I am little bit fussy about the perfect chopping…neither too big nor small. But, since I have bought a handy and very useful food-processor, I always chop cabbage and other vegetables using food-processor within 2-3 minutes. Here is my version.

Cabbage-Peas-Potato Dry Curry Recipe:


2 cups chopped or shredded Cabbage
1/2 cup Peas, fresh or frozen
1 medium Potato, peeled and chopped (I cook chopped potato in Microwave (about 80% cooked) for 3-4 mins, adding 3-4 tbsp water and cover with lid. This way potato hold the shape and don’t get mushy.) — Or use boiled potato.
1.5 tsp Red chili powder
1/2 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Garam Masala
1/2 tsp Sugar (optional)
2 tbsp Oil
1 tsp Mustard seeds/ Rai
1-2 Green chillies – slit
Pinch of Asafoetida/hing

1. First sprinkle some salt on chopped/shredded cabbage, mix it well by hands and keep it aside for at least 20 minutes.

2. Squeeze out maximum water from cabbage pressing between your hands and keep it aside.

3. Heat oil in a pan and add a mustard seeds. When mustard seeds start to splutter add into asafoetida, slit green chillies, cabbage and peas. Add salt to taste and cover with lid and cook on slow-medium heat. Stir occasionally. Don’t stir too much or it will become soggy.

4. After 7-8 mins, add into boiled potato, all spices powders and sugar. Cover the lid again and let it cook for 5 mins  more on low heat.

Serve hot with Roti or any daal- rice.

  • Beautiful picture and loved your variation. I am tired of chopping cabbage too and so I get the pre-shredded ones’ :-)

    • Supriya, thanks for visiting. Yes, this variation makes a tasteful curry. Thanks for your words. :)

  • Your comment was prompt to come and see what you have posted. Very nice!

    And btw, you have some beautiful pots;
    and love your header!

    • Thank you Arun. Yeah, I choose my bowl-pot very carefully. :)

  • I have tried something similar sans potato from another blog. Its called gobi ka kheema on my blog :)

    • Yes Nags, a long time back I also tried tht Gobi (Cauliflower) ka kheema from Ashwini’s blog. It was superb. I also checked ur version too. Your pic is so good.
      btw, here my variation is with cabbage and diff from gobi ka kheema :) And this is very common curry at my home. :)

  • I just cooked cabbage. This is a simply nice recipe you have here.. & wonderful pictures.

    • Thanks Soma. :)

  • Wow what a combo…..Looks appetizing….

  • beautifully presented.

  • Loved all the flavours that are in this simple dish.

  • this version of cabbage curry sounds yum Sonu, I never paired cabbage with potato or garam masala before.

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