Patta Gobi Sabji – Cabbage & Greens Stir Fry

Two bowls of Patta Gobi Sabji with Spring Greens

This Patta Gobi sabji is a perfect example of the basic, home-style Indian food that you’ll find served in so many households across India. It uses minimal oil, simple spices, and one basic ingredient that’s the star of the show.

My recipe is subtly spiced with earthy turmeric and hing, a pop of sharp spice and light bitterness from black mustard seeds. Instead of the usual ginger-garlic paste, I use fresh grated ginger and garlic for pops of flavour. The spiciness of the dish comes almost entirely from green chilli – they lend a more warming, less harsh spice to the dish that builds gradually. The green chillis also allows us to retain that beautiful yellow and green colour. But my personal favourite addition is urad dal – white split lentils – which are beautifully roasted until crispy and golden early on in cooking and add a gentle crunch to the finished dish. It’s an optional ingredient, but compliments the cabbage perfectly.

Scoop up with a Chapati, dip in Dal, and eat: You’ve got the perfect everyday Indian meal.

A hand holding a piece of chapati with Patta Gobi Sabji

Is this recipe Vegan, Gluten Free and Nut Free?

Yes! This recipe is Vegan, Vegetarian, Gluten Free, Nut Free, and Soy Free. It’s also healthy and Low-Carb. This means that it’s suitable for practically anyone regardless of dietary preferences and therefore perfect for serving to a wide range of people.

If you are Gluten intolerant, please note that most powdered forms of Hing (Asafoetida) are not gluten free. You should either leave this ingredient out of the recipe or purchase Gluten Free Hing.

Variations on Patta Gobi Sabji

Unlike regular Patta Gobi Sabji, I use spring greens in addition to white cabbage. I really like the sweet, fresh taste that the younger, earlier harvested cabbages lend to the dish. If you can get hold of them I highly recommend adding them to the dish – they’re very cheap, look beautiful in the finished dish and most importantly add the extra layer of flavour that we’re looking for. If you don’t have access to them, just use equal amounts of white cabbage.

Here are some further ideas for variations of the dish:

  • Add potato to make Aloo Patta Gobi ki Sabji – a more filling variation of the dish
  • Add green peas to make Patta Gobi Matar – a really popular variation and a good way to get more vegetables into the diet.
  • Use purple cabbage, napa cabbage, savoy cabbage, sweetheart cabbage or any other variety to play with the flavours slightly.
  • Add fresh curry leaves for more of a South Indian twist.
Two bowls of Patta Gobi Sabji with Spring Greens

This recipe is …

  • Vegan, Vegetarian, Gluten Free, Nut Free and Soy Free
  • Simple and authentic – just how it’s made in Indian homes
  • Flavoursome, while letting the cabbage shine
  • Perfect with Roti, Dal and Rice
  • Easy for even beginners to cook
  • Healthy and budget-friendly

If you’re interested in more Vegan recipes, why not check out Tofu Pad Thai, a spicy, sweet and sour Thai noodle dish; Vegetable Spring Rolls, crispy snacks stuffed with umami vegetables; Bharli Bhindi, Maharashtrian masala stuffed dry okra; Batatyacha Rassa, a thin and spicy curry perfect with Palak Puri; or Vegetable Samosa, crispy and authentic addictive snacks stuffed with potato and peas!

A hand holding a piece of chapati with Patta Gobi Sabji

Patta Gobi Sabji - Vegan Cabbage & Greens Curry

Yield: 2
Cook Time: 30 minutes
Total Time: 30 minutes

This Patta Gobi Sabji is a simple home-style recipe of lightly spiced and sautéed cabbage and greens. Perfect to pair with Dal or Roti.


  • 100g White Cabbage, finely sliced
  • 100g Spring Greens, finely sliced
  • 1.5 - 2 tbsp Neutral Oil
  • 1 tsp Black Mustard Seeds
  • 1/2 tsp White Split Urad Dal 
  • 3 Green Chillis, finely chopped 
  • 1/4 tsp Hing (Asafoetida) 
  • 5 Cloves Garlic, finely sliced/minced 
  • 80g Onion (3/4 Onion), finely sliced
  • 1/4 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder 
  • 1/4 tsp Garam Masala
  • 1/4 tsp Salt, or to taste


  1. To begin, add oil to a non-stick frying pan or kadai over medium heat. Once the oil is hot add the mustard seeds and urad dal. After a few seconds the mustard seeds should pop and the urad dal will begin to turn golden. Once this happens, add the chopped green chillis, hing, sliced garlic and ginger, and mix everything together. Cook, stirring, for 10 seconds and then add the sliced onion.
  2. Continue to cook this mixture for around 3 minutes, or until the onion and garlic is turning golden brown – be careful to not overcook. At this stage add turmeric powder and red chilli powder and give everything a quick mix. Add the chopped cabbage, spring greens and salt, then mix everything thoroughly. Continue to stir until the cabbage shrinks in size and begins to sauté nicely.
  3. Cook for a further 10 minutes or so, stirring when necessary. The cabbage shouldn’t stick to the pan or caramelize but shouldn’t require added water either. After this time add the garam masala, saute for a further 2-3 minutes, and then serve hot.

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Rice Kurdai/Papad, Patta Gobi Sabji, Varan, Chapati

How to Serve Patta Gobi Sabji?

This recipe tastes wonderful paired with a range of vegetarian dishes on a simple, everyday Indian thali. Try serving it alongside Punjabi Vegetable Samosa, Dal Tadka, and either Tandoori Hasselback Potatoes or Batata Rassa as well as Roti, Rice and crispy Papad.

CategoriesCourse Food

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