Aloo Patta Gobhi, Cabbage Potato Curry:
Simple, delicious and nutritious – Aloo Patta Gobhi or Cabbage Potato Curry is a traditional rustic curry from the hearty Punjabi cuisine.
This simplicity combined with comfort is the hallmark of all Punjabi food. Everyday pantry staple ingredients, local produce and uncomplicated cooking method – that’s what the simple and hardworking rural population prefers for family meals. Don’t know any Punjabi home where potatoes aren’t a staple part of daily diet. Combining potatoes with meat , mince, eggs, chickpeas and other vegetables is a regular practice.
Cabbage Potato Curry – What Makes a Simple Meal So Special:
Sounds mundane? Maybe! But tastes quite the opposite. When diced potatoes and shredded cabbage are simmered with onion, tomatoes, cumin and turmeric, something magical happens to those humble vegetables that makes them utterly moorish. You won’t be able to stop at a single helping of Cabbage Potato Curry! That’s really the secret about curries – right combination of spices, gives them that special flavour that enhances the main ingredients – however simple they maybe.
Cabbage Potato Curry – Simple but Nutritious:
And then there is nutritional value. Besides being a great source of antioxidants and anti-inflammatory ingredients, a single serving of this cabbage potato curry fulfills most of your daily needs for vitamin C, potassium, fiber and iron.
Cabbage Potato Curry – Affordable and Available:
Cabbage and potatoes are inexpensive and available year round. In the wake of any emergency potatoes are the single most valuable ingredient in your pantry that have a longer shelf life among perishable foods. They are filling and very versatile. Adding them to basic onion and tomato masala makes an almost instant meal in minutes that tastes great with roti and rice. Generous garnish of coriander and green chilli peppers, a little yogurt on the side, and you have got a very satisfying meal for both your tummy and tastebuds.
Tips for Storing Cabbage & Potatoes:
If cabbage is properly stored, it can last from 3 weeks to up to 2 months in your refrigerator. All you need to do is DON’T WASH cabbage till you need to use it. Leave all the outer leaves attached to the head as they protect the moisture inside. Save the cabbage head from getting bruised. Then simply put it in a plastic bag and store in the vegetable drawer in your refrigerator.
For potatoes, store them away from onions in a loose open bag. Make sure to put that bag in a cool, dark place (not refrigerator).
1 small head cabbage (almost 3 cups chopped)
3 medium potatoes (3 cups cut into 1 inch cubes)
1 onion (1 cup diced)
3 tomatoes (2 cups diced)
4 cloves garlic, finely chopped
1 inch piece ginger, finely chopped
salt to taste
1 teaspoon red chilli powder
1 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 cup fresh coriander, chopped (optional)
2 green chilli peppers, cchopped (optional)
2 tablespoons olive oil/sunflower oil/ghee or any cooking oil of your choice
This Is What You Do:
Heat oil in deep pan on medium heat. Add onions, ginger and garlic. Saute for a couple of minutes or till the onions change colour.
Add potatoes, chopped tomatoes, salt, red chilli powder, cumin, turmeric and 1/4 cup water.
Cover the pan and cook till potatoes are almost done and liquid sufficiently reduced.
Add chopped cabbage. Cook covered for 2 minutes. If there is still liquid in the pan, uncover and cook to evaporate all the liquid.
Garnish with coriander and green chilli peppers.
Serve hot with roti/flat bread or plain rice. Also tastes great in wraps, sandwiches and stuffed in parathas.