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This spiced cabbage recipe is a spicy Indian recipe that is vegan and gluten free. Easy and quick to make, the whole family will love it!Jump to Recipe
What do you all like more, Cookbooks or magazines? and Online or paper?
I think I like Print magazines more than cookbooks. I do use cookbooks when looking for something, but most of my reading is when I am sitting around, not on the computer. the keyword here is not on the computer or any gadget. So food magazines fill that up. I had bon appetit some years back and the last 2 years was Food and Wine. I love interesting spreads, tips, with stories, tips and recipes. What are your current fave print mags?. I need to get a few.
A quick fiery Cabbage Sadji today with spiced with a good amount of red chili. Yep, its hot outside and I want to eat spice. I blame my genes. A deep red chili powder is sizzled up in oil to an almost burnt state and the veggies are tossed in it. Try it!
Its been some time since i posted some spicy Indian recipe.. Adjust the spice to taste. start with less 🙂 More Dry Veggie Sabjis here.
I need to pick up a bunch of new ice creams and also an ice cream maker and eat ice cream and frozen desserts for lunch and dinner.. Summer just arrived in Seattle and like every Seattle-lite, I am already feeling the heat at the high 70s. I know I know, but we just got sunny and hot… and that is reason enough to binge on ice creams! You should see chewie enjoying ice cubes.
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5 from 2 votes
Burnt Chili Spiced Cabbage and Potatoes. Patta Gobi Aloo Sabji. vegan glutenfree recipe
This spiced cabbage recipe is a spicy Indian recipe that is vegan and gluten free. Easy and quick to make, the whole family will love it!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: Indian, Vegan
Keyword: cabbage side dish, potato side dish, spicy side dish
Servings: 2 servings
Calories: 163kcal
Author: Vegan Richa
Ingredients
- 2 cups (140 g) cabbage finely chopped
- 1 medium potato chopped
- 2 teaspoons organic canola oil or mustard or sesame oil any high smoke point oil
- 1/2 teaspoon (0.5 teaspoon) brown mustard seeds
- 5-6 (5) curry leaves optional
- 1 teaspoon coriander powder
- 2 dried red chilies broken into half
- 1 teaspoon good quality red chili powder/cayenne
- a generous pinch of asafoetida hing, optional
- 1/2 teaspoon (0.5 teaspoon) turmeric powder
- 1 Tablespoon of split lentils of choice urad dal-black gram, chana-bengal gram or petite yellow lentils (mung dal)
- 2/3 teaspoon (0.67 teaspoon) salt or to taste
Instructions
In a large pan, add oil and heat at medium.Add mustard seeds when hot and mix for a few seconds.Add asofetida(hing), curry leaves, broken red chilies and chili powder and cook for 1-2 minutes.
The chilis and power should start to turn dark. A good indication is that you will start to sneeze :). Use the exhaust.
Add the lentils/daals, turmeric and coriander powder and 2 teaspoons of water.Mix and cook for 30 seconds.Add the potatoes and mix well to coat. Cook for a minute.
Add cabbage and salt and mix well.Cook covered on medium heat for 3-4 minutes. Stir once in between.
Lower the heat to low-medium and cook covered for 15 to 20 minutes or until the potatoes are tender.Cook on medium high heat for 2 minutes to char the cabbage a bit(optional).
For variations, add peas, chopped carrots, bell peppers, other veggies to the cabbage. Or change up the spices, use cumin seeds or fennel or just a little garam masala.
Serve hot topped with fresh cilantro or coconut flakes, as a side with lentil Daal and Roti or Naan-Indian flat bread or Rice.
Notes
Nutritional values are based on one serving
Nutrition
Nutrition Facts
Burnt Chili Spiced Cabbage and Potatoes. Patta Gobi Aloo Sabji. vegan glutenfree recipe
Amount Per Serving
Calories 163Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 519mg23%
Potassium 780mg22%
Carbohydrates 26g9%
Fiber 7g29%
Sugar 4g4%
Protein 6g12%
Vitamin A 890IU18%
Vitamin C 152.5mg185%
Calcium 77mg8%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating on the blog . Tag me on Instagram @veganricha
This fiery cabbage is being shared at Allergy Free Wednesdays, Ricki’s Wellness weekend.
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Reader Interactions
Comments
Pat
The recipe looks tasty but I have a question. Do the lentils have enough time to cook through in such a short cooking time or do you use already cooked lentils, leftover lentils perhaps?
Thanks!Reply
Richa
They are dry uncooked lentils. The lentils get roasted/panfried and get a crisp cracker texture .
Reply
Marija
This, my friends has become one of my all time favourites. I’ve been making this dish for about 4 years now, and I gladly return for more of this yumines. As someone who grew up with Mediterranean based dishes and flavours, this was a big surprise. Also, this dish inspired me to explore Indian cuisine more. Thank you 🤩Reply
Vegan Richa Support
cool – love to hear that
Reply
Lisa
Hi Richa, I made this this morning — delish. I am a wimp and so only used 1/4 – 1/2 the amount of cayenne — just right for me. And I also made your pink lentil dal with tadka — also yummy, and quick. I’m feeling very glad that I preordered your book. ☺️ Thanks for the recipes. All the best, Lisa
Reply
Lisa
Oh, and it’s -3 here in IL this morning, so the heat was definitely needed!
Reply
Deborah
So delicious – packed with flavour! I added some cumin seeds with the mustard seeds as suggested. Will definitely make this again. It’s always great to find a recipe which does something interesting with cabbage. 🙂Reply
Lisa Turner
Fantastic use of cabbage here. Adore your creations.
Reply
Vicky
Richa, I was recently given the Sunshine Award. I must now pass this on to ten other bloggers who creatively inspire others in blogospere. I’m sure you’ve probably received loads of these awards but I’d love to pass this to you. Please feel under no pressure to pass it to others. You can read more about this award here https://glutenfreescdandveggie.blogspot.co.uk/2012/07/the-sunshine-award.html
Vicky x
Reply
Kristy
This looks so delicious and I’ve been craving potatoes like a mad-woman lately. I might need to give this a try!
I’m a cookbook sort of gal- I read them like novels. I haven’t done that in awhile, though, because I’ve been so into reading other’s blogs (like yours). 🙂
Reply
Richa
i crave potatoes most days like a mad woman.. welcome to the club;)
Reply
Vicky
This sounds fantastic Richa!
Reply
Vimitha Anand
Spicy dish. U have a lovely blog. Happy to follow u… Do check my space when u find time
Reply
Richa
Thanks Vimitha! sure will
Reply
love2dine
Wow. Definitely want this
Reply
Hannah
Do you know what I like about your blog? I come because of the dessert recipes, and then you remind me how delicious savoury food can be too. Hurrah!
Reply
Richa
i am a sucker for savory.. i might just have to write vegan spice or something and then tell people to buy your vegan ice cream book to have some handy to eat after the spicy food!
Reply
Cadry
This sounds so incredibly good! I have half of a cabbage in the refrigerator with this recipe’s name on it! I really like the idea of food magazines. That’s just the kind of thing I would enjoy, but I don’t like looking at recipes for meat. That pretty much limits me to Vegetarian Times (and VegNews although they have fewer recipes), which is okay, but it would be nice to have more options! Luckily, there are so many blogs out there, I’m at no shortage for good ideas. 🙂
Reply
Richa
I have vegnews. thats like a default magazine. but i read that up in a day.. so i need to fill up the rest of the month:) sometimes i get ideas from these mags coz i want to veganize something:)
Reply
Hannah
I only recently started cooking with asafoetida, but I’m definitely a fan and on the hunt for more recipes using it! I just ran out, but once I reorder, this will be first on my “to-cook” list.
Reply
Richa
what you ran out! how much do u use:) my tiny bottle lasts me ages:)
Reply
Tina
Lovely dish and clicks…
Reply
Richa
Thanks tina!
Reply
Spice up the Curry
I almost make cabbage sabji the same way.. and yeah I love to read cookbooks.. don’t tell anyone that I read cookbook like a novel.. shhhhh… 🙂
Reply
Richa
i read food mags like a novel:) burnt chili is fun in sabjis:)
Reply
Caitlin
i don’t read food magazines, but now i’m pretty sure i need to start! i guess i never really thought about it before…
yay for summer arriving in seattle! and eating lots of icecream, ice for chewie.
i love the look of this recipe and know it is something i would LOVE eating. adding it to my list 😉
Reply
Richa
i just spent 2 months without one and realized how much i depended on them.:) now theres 2 techie mags and 2 finance ones. the finance ones can put me to sleep. 🙂
Reply
Gabby @ the veggie nook
This sounds fantastic! I love the flavour that almost burnt food has, so I would love this! Hope you are managing to stay cool 🙂
Reply
Richa
i know .. i love the burnt flavor too.. though i must admit some burnt food creations come out forgetfulness:)
Reply
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