Cabbage Aloo Sabzi | Potato Cabbage Dry Curry | Aloo Cabbage Sabzi Recipe

I like to make dry curry or sabzi with Cabbage for Phulka or sometimes to go with Dosa. Once my neighbor friend gave some rotis and sabzi for us when I was sick and under treatment. That sabzi which she gave was prepared using cabbage and potato combo which my kids loved it a lot. I was happy that my kids loved eating cabbage sabzi because of  some potatoes in it. So, why not to cook it my way for them and even we liked the combo.
This cabbage aloo sabzi or potato cabbage dry curry is a very simple and easy to make side dish for rotis/phulkas. It requires simple ingredients and less time to make this healthy and filling side dish. This sabzi is perfect for making wrap or roll for kids lunch box. You can also drizzle some green chutney or tomato ketchup or simply the sabzi alone for roti roll, my kids love to have wrap/roll kind of stuff for their lunch box.

Cabbage Aloo Sabzi Recipe

Prep Time : 10 Minutes | Cook Time : 20 Minutes

Recipe Category : Side Dish | Recipe Cuisine : Indian

Serves 4

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Ingredients

1. Cabbage   1/2 of a med sized cabbage(chopped)
2. Potato/Aloo   2 medium(chopped)
3. Onion  1 big(finely chopped)
4. Garlic   1 or 2 clove(crushed)
5. Turmeric Powder    1/2 tsp
6. Chilli Powder     1/4 tsp
7. Kitchen King Masala    1/2-3/4 tsp
8. Salt   to taste
9. Oil   2-3 tsp
10. Cumin seeds   1/2 tsp
11. Cilantro   2-3 tbsp finely chopped

Method
Chop cabbage roughly and chop potatoes  into big chunks or bite size pieces and keep ready.
Heat oil in a pan, when it is hot add cumin seeds let it splutter then add crushed garlic and fry till it is brown.

And then add finely chopped onions, saute until it turns soft and translucent.
After that add chopped potato pieces, turmeric powder and stir well and sprinkle 1/4 cup water and cook covered until the potatoes are cooked soft and not mushy.

Then add chopped cabbage stir well and add enough salt, chilli powder, kitchen king masala and give a nice stir and cook covered for another 2 minutes.
Once done, lastly add some finely chopped cilantro, mix well and switch off the stove.

That's it...Cabbage Aloo Sabzi ready.
Notes:
I used Kitchen King Masala but you can use garam masala or sabzi masala or simply with chilli-coriander-cumin-garam masala combo. Either way it tastes great with the versatile veg-potato.
I forgot to add cumin seeds while tempering and i added it later to the onions, so it is missing in the 1st step wise collage.