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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.
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!
Ingredients
- 2 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
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
Calories: 163kcal, Carbohydrates: 26g, Protein: 6g, Fat: 4g, Sodium: 519mg, Potassium: 780mg, Fiber: 7g, Sugar: 4g, Vitamin A: 890IU, Vitamin C: 152.5mg, Calcium: 77mg, Iron: 5.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
This fiery cabbage is being shared at Allergy Free Wednesdays, Ricki’s Wellness weekend.
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!
They are dry uncooked lentils. The lentils get roasted/panfried and get a crisp cracker texture .
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 🤩
cool – love to hear that
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
Oh, and it’s -3 here in IL this morning, so the heat was definitely needed!
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. 🙂
Fantastic use of cabbage here. Adore your creations.
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
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). 🙂
i crave potatoes most days like a mad woman.. welcome to the club;)