Bund Gobhi/ Patta Gobhi Ki Subji (Stir Fry Cabbage)

Cabbage foogath

Guarav Masand/ Dreamstime.com

  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
276 Calories
3g Fat
58g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 276
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 255mg 11%
Total Carbohydrate 58g 21%
Dietary Fiber 19g 69%
Protein 12g
Calcium 226mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve this simple veggie with hot Chapatis (Indian flatbread). It is easy to prepare and absolutely delicious.


  • 1 medium/250-300 gram cabbage (sliced very thinly)
  • Optional: 2 medium potatoes (quartered lengthwise and then sliced thinly)
  • Optional: 1 cup frozen peas (or fresh peas)
  • 2 tbsps vegetable/canola/sunflower cooking oil
  • 5-6 curry leaves
  • 1/2 tsp. mustard seeds
  • 2 green chilies (chopped fine)
  • 2-inch piece ginger (grated)
  • 2 large tomatoes (cut into 1-inch cubes)
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp red chili powder (use less for less spicy)
  • Salt to taste
  • Fresh coriander for garnish (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oil in a pan on a medium flame. Add the mustard seeds, green chilies, curry leaves and fry till the seeds stop spluttering.

  3. Add the ginger and stir. Add the tomatoes and cook till they are pulpy.

  4. If you are using peas and potatoes, add them now. Cook for 4-5 minutes. Add the cabbage and then the turmeric, coriander, cumin, red chili powder and salt to taste. Mix well.

  5. Cover, simmer and cook for 10 minutes.

  6. Garnish with freshly chopped coriander and serve with hot Chapatis (Indian flatbread) and a tangy pickle.

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