Winter is the best season when we are lucky to get and enjoy a wide variety of vegetables, and cabbage is one of them. In Gujarati it is known as ‘Kobi’ and in Hindi ‘Patta Gobi’.
KOBI BATETA NU SAAK
This delicious and easy Gujarati style sabji is prepared with white cabbage, potato and basic Indian spices. It is made without onion and garlic. It is basically a stir fry.
We love cabbage and I do prepare so many dishes with it whether it’s Cabbage paratha or Cabbage Muthia, Cabbage No Sambharo or Cabbage soup .
When I am in a mood of eating authentic and rustic dishes, I love to eat this cabbage sabzi along with Bajra Na Rotla (millet flour flatbread) and garlic chutney , otherwise, it’s perfect as a side dish with Gujarati Daal , Rice, and Roti (chapati) to make a complete meal. This Cucumber Raita also goes great.
We would have Gujarati Toor Dal or Gujarati Kadhi with it.
Make your own Gujarati Thali for a delicious weekend meal.
Kobi Batata nu Shaak Ingredients
Cabbage – white cabbage works better than green cabbage
Potatoes – peel and cut into potato cubes
Mustard seeds
Hing (asafoetida)
Ginger and green chili – crushed
Spice powders: red chili powder, turmeric powder, cumin powder, coriander powder, garam masala
Tomatoes – I use a cut fresh tomato, you can also use tinned tomato
Oil – I have used olive oil
Variations:
You can also add green peas (vatana), fresh or frozen as well.
Other Indian Sabji Recipes
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KOBI BATETA NU SHAAK – CABBAGE AND POTATO CURRY
Ingredients
- 500 grams white cabbage core removed and cabbage thinly sliced
- 200 grams potatoes
- 4 tablespoon oil
- 1 teaspoon mustard seeds
- pinch hing
- 2 tablespoon crushed ginger-chillies
- 1 large tomato chopped
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon ground cumin and coriander
- pinch garam masala
- salt to taste
- 3 tablespoon finely chopped fresh coriander leaves
- 3-4 drops lemon juice
Instructions
- Heat 4 tablespoon oil in a kadai and add 1 teaspoon mustard seeds .
- Once the mustard seeds splutter add pinch hing .
- Turn the heat down and add 500 grams white cabbage and 200 grams potatoes .
- Mix well and add 2 tablespoon crushed ginger-chillies .
- Add all the masala 1 tablespoon red chilli powder , 1 teaspoon turmeric powder , 1 tablespoon ground cumin and coriander pinch garam masala , and chopped 1 large tomato and salt to taste
- Mix well and cover the kadai or pan with lid.
- Keep the heat on low and let the sabji cook in its own steam.
- Stir frequently.
- After approximately 10 minutes, the sabji will be ready.
- You can check if the potatoes are tender. If not, cook for longer. Add a spoon of water to prevent burning if required.
- Stir in the 3 tablespoon finely chopped fresh coriander leaves and 3-4 drops lemon juice if using.
- Serve immediately.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
KOBI BATETA NU SHAAK – CABBAGE AND POTATO CURRY
Ingredients
- 500 grams white cabbage core removed and cabbage thinly sliced
- 200 grams potatoes
- 4 tablespoon oil
- 1 teaspoon mustard seeds
- pinch hing
- 2 tablespoon crushed ginger-chillies
- 1 large tomato chopped
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon ground cumin and coriander
- pinch garam masala
- salt to taste
- 3 tablespoon finely chopped fresh coriander leaves
- 3-4 drops lemon juice
Instructions
- Heat 4 tablespoon oil in a kadai and add 1 teaspoon mustard seeds .
- Once the mustard seeds splutter add pinch hing .
- Turn the heat down and add 500 grams white cabbage and 200 grams potatoes .
- Mix well and add 2 tablespoon crushed ginger-chillies .
- Add all the masala 1 tablespoon red chilli powder , 1 teaspoon turmeric powder , 1 tablespoon ground cumin and coriander pinch garam masala , and chopped 1 large tomato and salt to taste
- Mix well and cover the kadai or pan with lid.
- Keep the heat on low and let the sabji cook in its own steam.
- Stir frequently.
- After approximately 10 minutes, the sabji will be ready.
- You can check if the potatoes are tender. If not, cook for longer. Add a spoon of water to prevent burning if required.
- Stir in the 3 tablespoon finely chopped fresh coriander leaves and 3-4 drops lemon juice if using.
- Serve immediately.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Now vegetarians and vegan can too enjoy the deliciousness of Katsu Curry with this foolproof recipe. Vegan Katsu Curry , is a fully vegan version of the classic Japanese Katsu Curry.
A vegan katsu curry, comforting, simple and delicious filled with crispy tofu, sweet potato and aubergine, served on a bed of thick, sweet and mildly spiced aromatic brown curry sauce. Surely you are in a treat with this curry, which is going to please not only vegetarians but even non-vegetarians’ taste buds too!
I came to know about vegan yasai katsu curry a couple of years back, and I asked their staff to omit eggs from my curry and she said yes we can do that for you and they made a vegan katsu curry for me. It was an instant hit with me and my family. Well, since then we are a huge fan of vegan Japanese food, check my Vegan Sushi recipe.
I simply fell in love with Japanese cuisine because I thought that Japanese don’t just serve food but they serve incredible art on the plate. Visually you start eating.The arrangement of the food and its colour and shape boggles the mind! It’s a cuisine that satisfies all the senses.
So what is Katsu and in Katsu Curry? Katsu curry was developed in the 1940s by a customer at the Swiss Grill Restaurant in Japan. It’s now taken the UK by storm, especially the vegan version. Katsu means Cutlets in Japanese, and curry has three main section, a crispy panko (Japanese breadcrumbs) breaded vegetables, Tofu or non-veg ingredients.
A curry sauce which is mildly spiced and sweet, delicate and flavourful served with plain boiled rice and pickled ginger. Making vegan Katsu curry at home is fairly simple and not too much time consuming at all but if you are craving a katsu curry and want to eat in less than an hour, products from Yutaka can curb your cravings. Oishii (the food taste delicious)
Notes:- I did not deep fried the vegetables, so I slightly softened them in the microwave for 40 seconds before breading and baking.
VEGAN KATSU CURRY
ingredients:
1 Large white onion chopped
1 Tbsp. Vegetable oil
800ml Water
100g Yutaka Japanese style curry cube
1 Large aubergine
1 Large Sweet Potato
1 packet Drained and pat dried Tofu
100g Plain flour
50g Cornflour mixed in little water
Salt and pepper
200g panko bread crumbs
Olive oil
instructions:
How to cook VEGAN KATSU CURRY
- Make curry sauce by heating a little oil in a pan, and fry the chopped onions on a low heat until lightly browned.
- Add 800ml cold water and bring it to boil.
- Turn the heat to medium and let the water simmer for 7 minutes.
- Then let the sauce cool down for a few minutes.
- Add 100g curry cubes into the sauce, stir until fully dissolved and simmer on low heat until thickened.
- Make Vegan Katsu Cut the sweet potato, aubergine and tofu into half cm slice and season with salt and pepper.
- Dredge in flour then dip into the cornflour mixture and coat with Yutaka Panko.
- Heat the oil in a pan and deep fry for a couple of minutes or until golden brown.
- Baked katsuPreheat the oven to gas mark 5-6.Line a baking sheet with tin foil and coat with cooking spray.
- Place panko-breaded vegetables and tofu and once again coat the ingredients with cooking spray.
- Bake the vegetables for 10-12 minutes on each side or until both sides are golden brown.
- Heat the sauce once again, and serve katsu with curry sauce and rice.
- Douzo meshiagare (Enjoy your meal)
