Aloo Cabbage Veg Recipe: Easy & Healthy Indian Dish

Looking for a simple yet flavorful vegetable dish that’s both hearty and healthy? The aloo cabbage veg recipe is a classic Indian-inspired dish that combines the humble potato (aloo) with crisp cabbage to create a comforting and satisfying meal.

Perfect as a side or even as a main course alongside some warm rotis or rice, this dish bursts with aromatic spices and vibrant textures.

This recipe is incredibly versatile, budget-friendly, and easy to whip up on any busy weekday. Whether you’re a seasoned cook or a kitchen novice, the straightforward steps will guide you to a delicious, home-cooked delight.

Plus, it’s vegan and gluten-free, making it a great choice for various dietary preferences.

Ready to dive into this delightful aloo cabbage veg recipe? Let’s get started!

Why You’ll Love This Recipe

This aloo cabbage veg recipe wins hearts for several reasons. First, it’s packed with simple ingredients you probably already have in your pantry, making it an ideal last-minute dish.

The combination of tender potatoes and sautéed cabbage offers a wonderful contrast of textures that’s both filling and nutritious.

It’s also a wholesome, low-calorie dish, perfect for those looking to enjoy a healthy meal without sacrificing flavor. The spices used—like cumin, turmeric, and garam masala—add warmth and depth without overpowering the natural sweetness of the vegetables.

Finally, this recipe is incredibly adaptable. You can easily customize it with additional vegetables or protein sources, making it an all-around crowd-pleaser.

If you enjoy this, don’t miss our Bok Choy Recipe Indian for another tasty veggie option.

Ingredients

• 3 medium potatoes (aloo), peeled and diced
• 1 medium head of cabbage, finely chopped
• 2 tablespoons oil (vegetable or mustard oil preferred)
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 green chilies, sliced (adjust to taste)
• 1 teaspoon grated ginger
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt, to taste
• Fresh cilantro, chopped (for garnish)
• 1/2 cup water

Equipment

• Large non-stick pan or wok
• Wooden spoon or spatula
• Knife and cutting board
• Measuring spoons
• Mixing bowl (optional)
• Lid for the pan

Instructions

1. Prepare the vegetables: Peel and dice the potatoes into small cubes, about 1/2 inch. Finely chop the cabbage, removing the hard core. Set aside.
2. Heat the oil: Place your pan over medium heat and add the oil. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Sauté aromatics: Add the chopped onions, green chilies, and grated ginger. Cook until the onions turn translucent, about 4-5 minutes.
4. Add the spices: Sprinkle turmeric, coriander powder, and salt over the mixture. Stir well to coat the onions and chilies with the spices.
5. Cook the potatoes: Add the diced potatoes to the pan. Stir frequently for 5 minutes, letting the potatoes start to soften and absorb the spices.
6. Add the cabbage: Toss in the chopped cabbage and mix thoroughly. Pour in 1/2 cup of water, then cover the pan with a lid. Let it cook on medium-low heat for about 15 minutes, stirring occasionally to prevent sticking.
7. Finish with garam masala: Once the potatoes and cabbage are tender, remove the lid and sprinkle the garam masala over the dish. Stir well and cook uncovered for another 3-4 minutes to let any excess moisture evaporate.
8. Garnish and serve: Turn off the heat, garnish with freshly chopped cilantro, and serve hot with chapati, naan, or rice.

Tips & Variations

“To keep the cabbage crunchy, avoid overcooking. Cook just until tender but still slightly crisp for the best texture.”

• Spice it up: Add a pinch of red chili powder or swap green chilies for dried red chilies for more heat.
• Add other veggies: Mix in peas, carrots, or bell peppers to increase the nutritional value and color.
• Make it tangy: A squeeze of lemon juice or a teaspoon of amchur (dried mango powder) added at the end brightens up the flavors.
• Protein boost: For a protein-rich version, toss in cooked chickpeas or paneer cubes during the last few minutes of cooking.
• Oil substitution: Mustard oil adds an authentic pungent kick, but you can use olive oil or sunflower oil if preferred.

Nutrition Facts

Serving Suggestions

The aloo cabbage veg pairs beautifully with many dishes. Serve it alongside plain basmati rice or fragrant jeera rice for a wholesome meal.

It also complements Indian breads like chapati, paratha, or naan perfectly.

For a full meal, consider pairing it with a cooling cucumber raita or a tangy pickle to balance the spices. If you’re looking for more hearty accompaniments, you might enjoy checking out our Bread And Gravy Recipe or the delicious Braised Pork Ribs With Radish Recipe.

Conclusion

The aloo cabbage veg recipe is a testament to how simple ingredients can come together to create a wonderfully flavorful dish. Its ease of preparation, combined with the nutritious benefits of potatoes and cabbage, makes it a staple for any kitchen.

This recipe is perfect for busy weeknights, potlucks, or even meal prepping for the week ahead.

Whether you’re new to Indian cooking or a seasoned pro, this dish offers a comforting, familiar taste with just the right amount of spice. Don’t hesitate to experiment with the suggested variations to tailor it to your own taste buds.

Happy cooking!

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