Purple Cabbage & Potato Curry (Aloo Gobi)

Aloo Gobi is a classic Indian dish of potatoes and cauliflower. In this Canadian version inspired by Anita Stewart we swap in cabbage instead of cauliflower, but both can be called gobi!  Since I had purple cabbage on hand that’s what I used but any cabbage will do.  Either way it’s a one pot, super simple, comforting dish that’s full of flavour and ready in 30 minutes flat.  Serve it as a side dish with a slice of lean meat, chicken, fish or tofu. Scroll on for step by step on how to make it.

Purple Cabbage & Potato Curry (Aloo Gobi)

30 minutes
Course Main Course, Side Dish


Spice Mixture

  • 1 tsp cumin 5ml
  • 1 tsp garam masala 5ml
  • 1/2 tsp mustard seed (optional) 2ml
  • 1/2 tsp tumeric 2ml
  • 1/2 tsp cayenne pepper or hot pepper flakes 2ml


  • 2 tbsp vegetable oil 30ml
  • 1 medium cooking onion, chopped
  • 2 cloves of garlic, minced
  • 4 cups potato cubed 1l
  • 4 cups shredded cabbage 1l
  • 1 tbsp fresh ginger, grated 15ml
  • 1 cup water 250ml
  • black pepper, ground


  • Heat oil in a large skillet over medium-high heat. Add the onions and garlic and cook until fragrant for a few minutes.
  • Add the spice mixture (cumin, garam masala, mustard seed, turmeric, and cayenne and cook until toasted, 1 minute more. )
  • Add potatoes, ginger, cabbage and water.  Season with ground black pepper and pinch of salt to taste.
  • Reduce heat and cook, covered, until potatoes and cabbage are tender, 15 minutes.
  • Enjoy with a slice of lean meat, chicken, fish or tofu.