Cabbage Potato Curry (Patta Gobi Aloo Ki Sabzi) is a dry or semi-dry side dish to go with any Indian flatbreads. The other ‘gobi’; also known as phool gobi or cauliflower is used to make the famous Punjabi ‘aloo gobi’ dish, but the ‘gobi’ I have used in this recipe is the cabbage or called ‘patta gobi’ to distinguish between the two.
A cabbage head is tightly packed with layers of leaves that come in white, green and purple colors. Rich in vitamins, minerals, and fibers and low in calories and very versatile to use in any cuisine.
I first had this cabbage-potato curry in my sister-in-law, Leela’s house and was amazed by this very simple but tasteful sabzi. Ever since I have been making this often. Good to pack with chappatis in a lunchbox and equally good for a light dinner along with dal and hot phulkas.
This time when I made this sabzi, remembered to click some pictures with my Gionee (in fact all my blog pictures are clicked using the Gionee phone). I click, edit, upload pictures, write my recipe using Cucumbertown’s user friendly Recipe Writer – all on my mobile phone. I sometimes wonder what I would do without my Gionee.