Cabbage Aloo

Cabbage in Indian Style. Cabbage Aloo. Goes well with Paratha and Phulka.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 mins, Cooking – 20 mins, Total – 30 mins

Servings: 2-3


  1. Cabbage – 2 cups (finely chopped)
  2. Potato (Aloo) – 2 medium size (chopped)
  3. Onion – 1/3 cup (finely chopped)
  4. Green Chilli – 2 (finely chopped)
  5. Garlic – 1 tsp (finely chopped)
  6. Coriander leaves – 1 tbsp
  7. Cumin seeds – 1 tsp
  8. Red Chilli powder – 1/2 tsp
  9. Turmeric powder – 1/3 tsp
  10. Garam Masala powder – 1/2 tsp
  11. Coriander powder – 1 tsp
  12. Asafoetida – 1/4 tsp
  13. Mustard oil – 2 tbsp (you can use olive oil as well)
  14. Salt to taste

PS: 1 Cup = 250 ML

How to make Cabbage Aloo:

  1. Heat mustard oil in a kadai or a pan. Let it smoke for a minute. Then turn the flame to medium and add a pinch of salt, it helps in removing the mustard oil smell
  2. Add cumin seeds and let it splutter. Add asafoetida
  3. Add onions, garlic and green chilli. Saute till golden brown
  4. Add cabbage and cook saute for 2 mins on a medium flame
  5. Add potatoes and spices – red chilli powder, coriander powder, turmeric powder, garam masala powder and salt. Mix well
  6. Cover the pan or kadai and cook on low flame for 15 mins. Keep sauteing in between
  7. Once potatoes are cooked (you can check it by cutting the potato with a spoon, if it cuts softly it’s cooked) turn off the flame
  8. Add coriander leaves
  9. Your Cabbage Aloo is ready
  10. Serve hot with Phulkas.

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