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

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 (broken into half)
1 teaspoon good quality red chili powder/cayenne
a generous pinch of asafoetida (hing, optional)
1/2 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 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 :). 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.

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

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  1. says

    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 😉

    • says

      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. :)

  2. says

    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.

  3. says

    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. :)

    • says

      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:)

  4. says

    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!

    • says

      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!

  5. says

    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). :-)

  6. Lisa says

    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


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