Burnt Chili Spiced Cabbage and Potatoes. Patta Gobi Aloo Sabji. vegan glutenfree recipe

Print Friendly and PDF

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.

2-2.5 cups 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 brown mustard seeds
5-6 curry leaves (optional)
1 teaspoon coriander powder
2 dried red chilies(halved)
1 teaspoon good quality red chili powder
a generous pinch of asafoetida(hing, optional)
1/2 teaspoon turmeric powder
1 Tablespoon of split lentils of choice(urad daal-black gram, chana-bengal gram or split skinless mung bean)
2/3 teaspoon salt or to taste

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 ;)
Add the lentils/daals, turmeric and coriander powder and a teaspoon of water.
Mix and cook for 30 seconds.
Add the potatoes and mix well to coat.
Add cabbage and salt and mix well.
Cook covered on medium heat for 3-4 minutes. Stir after every minute.
Lower the heat and cook covered for 10-15 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.

This fiery cabbage is being shared at Allergy Free Wednesdays, Ricki's Wellness weekend.


  1. This sounds fantastic! I love the flavour that almost burnt food has, so I would love this! Hope you are managing to stay cool :)

    1. i know .. i love the burnt flavor too.. though i must admit some burnt food creations come out forgetfulness:)

  2. 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 ;)

    1. 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. :)

  3. 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... :)

    1. i read food mags like a novel:) burnt chili is fun in sabjis:)

  4. 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.

    1. what you ran out! how much do u use:) my tiny bottle lasts me ages:)

  5. 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. :)

    1. 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:)

  6. 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!

    1. 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!

  7. Spicy dish. U have a lovely blog. Happy to follow u... Do check my space when u find time

  8. This sounds fantastic Richa!

  9. 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). :-)

    1. i crave potatoes most days like a mad woman.. welcome to the club;)

  10. 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 http://glutenfreescdandveggie.blogspot.co.uk/2012/07/the-sunshine-award.html

    Vicky x


All content on this blog, including the photography and written text, are my creative and hard work, owned by ©Richa Hingle, which means it is Copyrighted with All Rights Reserved. Links and excerpts can be used with credit and a link back to the blog. Recipes, Ingredients, Method, Photography CANNOT be Copied or republished. No work from this blog may be used for republishing and for commercial purposes without our permission. Please contact richahingle (at) gmail (dot) com for permission, questions and inquiries. Thank you.

Meet The Author

Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.

Get the latest updates from Vegan Richa by Email!

Follow me on Facebook, Pinterest, Instagram, Twitter below