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A simple, everyday Gujarati stir-fry made with tender cabbage and soft potatoes, lightly spiced and finished with a hint of tang. This comforting dish pairs perfectly with fresh rotis and dal.
Prepare the Tempering (Vaghar)
Sauté the Potatoes
Add Cabbage and Spices
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A simple, everyday Gujarati stir-fry made with tender cabbage and soft potatoes, lightly spiced and finished with a hint of tang. This comforting dish pairs perfectly with fresh rotis and dal.
This gujarati recipe takes 35 minutes to prepare and yields 4 servings. At 202.22 calories per serving with 4.03g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Shaak
Finish and Garnish
Add 1/4 cup of fresh or frozen green peas (matar) along with the cabbage for extra sweetness and a pop of color.
For a tangier base, add 1 finely chopped tomato after sautéing the potatoes. Cook until the tomato turns soft and mushy before adding the cabbage.
Sprinkle 1/2 teaspoon of garam masala at the end with the lemon juice for a warmer, more aromatic finish.
Add 1-2 green chilies, slit lengthwise, along with the tempering in step 1 for a spicier version of the dish.
Cabbage is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps maintain a feeling of fullness, supporting weight management.
This dish is rich in Vitamin C from cabbage and lemon juice, which boosts immunity, and Vitamin K from cabbage, which is essential for bone health.
The use of turmeric provides curcumin, a compound known for its potent anti-inflammatory and antioxidant effects, which can help reduce inflammation in the body.
Spices like asafoetida (hing) and cumin seeds are traditionally used in Indian cooking to prevent bloating and improve digestion, making this dish easy on the stomach.
One serving of Kobi Bateta nu Shaak (approximately 1 cup or 190g) contains around 150-180 calories, depending on the amount of oil used. It's a relatively low-calorie dish.
Yes, it is a very healthy everyday dish. It's rich in fiber from cabbage, provides complex carbohydrates from potatoes, and uses minimal oil. The spices like turmeric and cumin also offer various health benefits. It's a balanced and nutritious vegetable preparation.
The most common reason for a watery shaak is adding extra water or cooking with the lid on for too long on high heat, which causes the cabbage to release too much moisture. Always cook on low heat and avoid adding any water. If it does become watery, you can cook it uncovered for the last few minutes to evaporate the excess moisture.
Absolutely. You can make a simple cabbage stir-fry (Kobi no Sambharo) by omitting the potatoes. The cooking time will be shorter, around 10-12 minutes in total.
This shaak is traditionally served hot as part of a Gujarati thali. It pairs perfectly with fresh rotli (roti), thepla, dal (like Gujarati Dal), and plain rice or khichdi.
Yes, you can. Follow the tempering and sautéing steps in the open cooker. Then, add the cabbage and spices, mix well, close the lid, and cook for just 1 whistle on medium heat. Release the pressure immediately to prevent overcooking.