About the Recipe
Cabbage Stir-Fry, or Patta Gobhi ki Sukhi Sabzi, is a light and comforting dry curry made with finely shredded cabbage, mustard seeds, green chilies, and everyday Indian spices. It’s a staple in many Indian households — quick to make, easy to digest, and great with roti or plain dal-rice.
This recipe uses minimal oil, no onion-garlic, and is perfect for a simple lunch, vrat days, or tiffin boxes.
Ingredients (Serves 2–3)
2 cups shredded cabbage
1 small potato, thinly sliced (optional)
1–2 green chilies, slit
½ tsp mustard seeds
¼ tsp hing
½ tsp turmeric powder
½ tsp red chili powder
Salt to taste
1 tbsp oil or ghee
Chopped fresh coriander, for garnish
Lemon wedge (optional)
How to Make Cabbage Stir-Fry (Step-by-Step)
1. Heat the Oil & Temper
In a pan, heat oil or ghee.
Add mustard seeds and let them splutter.
Add hing and green chilies. Sauté for 10–15 seconds.
2. Add Cabbage & Spices
Add shredded cabbage (and sliced potato if using).
Sprinkle turmeric, red chili powder, and salt.
Toss well to coat.
3. Cover & Cook
Cover and cook on low heat for 8–10 minutes.
Stir occasionally. Don’t overcook — cabbage should stay slightly crisp.
Uncover and stir-fry for another 1–2 minutes.
4. Finish with Garnish
Turn off the heat. Add chopped coriander.
Squeeze lemon juice for a hint of tang (optional).
Serve hot.
Serving Suggestions
With roti, phulka, or poori
As a light side with dal-chawal or kadhi
Rolls up beautifully inside a wrap or tiffin roti
Tips for Best Cabbage Sabzi
Chop cabbage thinly for even cooking
Add a few carom seeds (ajwain) for digestion
Keep it slightly crunchy — overcooking loses flavor
You can skip chili and use pepper + ginger for a sattvik version
Variations
Add green peas or carrot for color and nutrition
Replace potato with tofu or paneer cubes
Use coconut and curry leaves for a South Indian twist
The Pinch of Masala 