Kobi Bateta Nu Shak (Cabbage and Potato Curry) – is a regular lunch curry served with hot rotlis in Gujarat. It has minimum ingredients and is quick and easy to make.
In this recipe I have used white cabbage but you can use green or sweetheart cabbage if you wish to. The sweetheart cabbage has a slightly high water content so when it is cooked it does not require additional water. In addition, you can add fresh or frozen peas to this recipe if you desire, on this occasion I have omitted them.
It is a dry curry and is very easy and quick to make particularly if you are a working woman like myself or a bachelor looking for a homely dish for lunch or dinner.
Kobi Bateta Nu Shak (Cabbage and Potato Curry)
2 cups cabbage (green, white or sweetheart)
2 medium potatoes
½ cup green peas (optional)
2 medium tomatoes
1 tablespoon olive oil
1 teaspoon mustard seeds
Pinch of asafetida
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon cumin and coriander powder
½ teaspoon garam masala
Salt to taste
- Shred the cabbage and slice the potatoes length ways. Wash and set aside. Chop tomatoes and set aside.
- Heat a pan and add olive oil at a medium heat. Then add mustard seeds and allow them to crackle. Then add asafetida.
- Add all shredded cabbage and potatoes and mix well with the oil and mustard seeds. Add fresh or frozen peas at this stage if using.
- Add all the dry spices, garam masala, turmeric, red chilli powder, cumin and coriander powder and salt. Mix well.
- Add the chopped tomatoes and combine well with the other ingredients.
- Cook covered for 20 minutes, stirring occasionally until potatoes and cabbage are soft but have retained their shape.
Serve this with hot rotli’s, kitchri, kadhi and yogurt.