Kobi Batata nu Shaak

Name: Kobi Batata nu Shaak
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 400 g cabbage (finely shredded); 250 g potato (peeled and cut into small cubes); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch asafoetida; 2 pcs green chili (slit or finely chopped); 1 inch ginger (grated); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 tsp sugar; 0.5 tsp salt; 0.25 cup water; 1 tbsp lemon juice; 2 tbsp cilantro (chopped)

RATING

4.4/5(87)

TASTE SCORE

6/10

A simple Gujarati cabbage and potato shaak with gentle spices, a light sweetness, and a squeeze of lemon. It cooks into a soft, comforting sabzi that fits beautifully with rotli, dal, and plain rice.

PREP

15m

COOK

20m

SERVES

1 KATORI

146 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prep the vegetables.
1.Shred the cabbage finely so it cooks down evenly.
2.Peel the potato and cut it into small even cubes.
3.Slit or chop the green chili and grate the ginger.
temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them crackle.
3.Add cumin seeds and asafoetida and cook for a few seconds.
4.Add green chili and ginger and sauté until fragrant.
TIPKeep the heat medium so the seeds crackle without burning.
saute · ~3 min
Cook the potatoes with the spices.
1.Add the potato cubes to the pan and mix well.
2.Add turmeric powder, red chili powder, coriander powder, sugar, and salt.
3.Stir for 1 to 2 minutes so the potatoes are lightly coated with the masala.
simmer · ~15 min
Add cabbage and cook until tender.
1.Add the shredded cabbage and toss it with the potatoes.
2.Pour in the water and mix once.
3.Cover the pan and cook on low heat until the potatoes are tender and the cabbage is soft.
4.Open and stir once or twice during cooking to prevent sticking.
TIPDo not add too much water; this shaak should stay semi-dry.
garnish
Finish with lemon juice and cilantro.
Once the vegetables are cooked and the pan looks mostly dry, turn off the heat. Add lemon juice and cilantro, then mix gently.
serve
Serve the shaak hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut the potatoes into small, even cubes so they finish cooking by the time the cabbage turns soft.
2
Use a wide pan rather than a deep pot so excess moisture from the cabbage evaporates and the shaak stays semi-dry.
3
Add the cabbage only after the potatoes are coated in spices; this helps the masala cling to the potatoes first.
4
Stir only once or twice while covered, or the cabbage can turn mushy and the potatoes may break.
5
Finish the lemon juice off the heat to keep its brightness and prevent a dull, cooked citrus taste.
6
If the cabbage releases too much water, uncover for the last few minutes and cook until the pan looks mostly dry.
7
This shaak tastes even better after 15 to 20 minutes of resting, when the sweet, sour, and spice notes settle.