Quick Spiced Patta Gobi (Cabbage) — Made with moji masala® Gobi Masala

Patta gobi is a quick Indian spiced cabbage stir-fry — thinly sliced cabbage cooked with aromatics and warm spices until tender and lightly caramelized. This version comes together in about 20 minutes, is made with moji masala® Gobi Masala, and is completely vegan.

By Shireen Qadri, founder of moji masala® — a Kashmiri family recipe.

Indian-style cabbage — patta gobi — is one of those dishes that quietly surprises people. It's humble, fast, and packed with flavor. Made with moji masala® Gobi Masala, this spiced cabbage comes together in under 20 minutes and works as a weeknight side, a wrap filling, or even a taco. Big flavor, gentle heat, and completely plant-based.

What is patta gobi?

Patta gobi is the Hindi name for cabbage ("patta" means leaf, "gobi" means the cabbage/cauliflower family), and as a dish it refers to a simple sautéed or stir-fried spiced cabbage found in home kitchens across India. It's an everyday sabzi — quick, economical, and endlessly adaptable. Cabbage soaks up spices beautifully and cooks down into tender, slightly sweet shreds.

What spices season patta gobi?

A typical blend includes cumin, turmeric, coriander, chili, and a touch of warming spice, often started with whole cumin seeds bloomed in hot oil. Here we use moji masala® Gobi Masala, a pre-measured packet built for exactly this kind of dish, so the ratios are already dialed in. You'll find the exact quantities in the recipe card on this page.

How do you make patta gobi at home?

The method is simple: bloom whole cumin seeds in hot oil, soften onion with garlic and ginger, then add thinly sliced cabbage and the spice blend and cook until tender and caramelized at the edges. The whole thing takes about 20 minutes in one pan. Follow the step-by-step measurements and timings in the recipe card on this page.

How do I keep the cabbage from getting soggy?

Use high heat and don't crowd the pan — a wide skillet or wok lets moisture evaporate instead of steaming the cabbage. Slice the cabbage thinly and evenly, stir only occasionally so the edges get a chance to caramelize, and avoid adding water. If your head of cabbage is very wet, pat it dry before it hits the pan.

Is it vegan?

Yes — this patta gobi is fully vegan and vegetarian. It's made with cabbage, aromatics, neutral oil, and moji masala® Gobi Masala, with no dairy, ghee, or animal products. To keep it vegan, simply serve it with plant-based sides like basmati rice, roti, or a dairy-free chutney.

What to serve with it

Patta gobi shines as part of a larger spread or on its own. Pair it with steamed basmati rice and warm roti, tuck it into a wrap or taco, or plate it alongside dahl for a full vegetarian thali. It also makes a great make-ahead side that reheats well for lunch.

Why Cabbage?

Most people associate "gobi" with cauliflower — and yes, our Gobi Masala is incredible on cauliflower too. But patta gobi (cabbage) is the original. It soaks up the spice blend beautifully, cooks down into tender, slightly caramelized shreds, and pairs perfectly with basmati rice or warm roti. Layer in peas and fresh green chilis if you want to take it up a notch.

What You'll Need

• 1 packet moji masala® Gobi Masala
• 1 small head of green cabbage, thinly sliced (~6 cups)
• 2 tbsp neutral oil (avocado or sunflower)
• 1 tsp cumin seeds
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• Salt, to taste
• Optional: ½ cup frozen peas, 1–2 fresh green chilis (sliced)

Instructions

1. Heat oil in a large skillet or wok over medium-high heat. Add cumin seeds and let them sizzle for 30 seconds.
2. Add onion and cook until golden, about 5–6 minutes.
3. Stir in garlic and ginger; cook 1 minute more.
4. Add the cabbage and toss to coat. Cook 3–4 minutes, until it begins to soften.
5. Add the full packet of moji masala® Gobi Masala and stir well to coat everything evenly.
6. Cook another 5–7 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized at the edges. Add peas and chilis in the last 2 minutes, if using.
7. Taste, adjust salt, and serve hot with basmati rice, roti, or as a taco filling.

Serving Ideas

• Over steamed basmati rice
• Stuffed into a warm roti or flatbread
• As a taco filling with yogurt raita and cilantro chutney
• Alongside dahl for a full vegetarian thali

Tips & variations

• Add ½ cup frozen peas in the last few minutes for a classic patta gobi matar.
• Grate in a small carrot or add sliced bell pepper for color and sweetness.
• Finish with a squeeze of lemon and fresh cilantro to brighten everything up.
• For more heat, add sliced green chilis or a pinch of extra chili; for milder, skip them.
• Leftovers make a great filling for wraps, quesadillas, or fried-rice-style leftovers.
• Keep it vegan by serving with plant-based sides — no ghee needed.

Shop This Recipe

Ready to make it? Grab your moji masala® Gobi Masala — one packet is all you need.

Patta Gobi FAQ

How long does patta gobi take to make? About 20 minutes from start to finish in a single pan — see the recipe card on this page for exact timings.

Is patta gobi vegan and gluten-free? Yes, it's naturally vegan and gluten-free on its own; just check that any sides you serve (like roti) fit your needs.

Can I use red cabbage instead of green? Yes — red cabbage works and adds color, though it's a bit firmer and may take a couple of extra minutes to soften.

Do I need moji masala® Gobi Masala, or can I use my own spices? You can use your own blend, but the pre-measured Gobi Masala packet takes the guesswork out and is built for this dish.

How do I store and reheat leftovers? Keep leftovers in an airtight container in the fridge for up to 3–4 days and reheat in a hot pan to bring back some texture.

Can I make it ahead for meal prep? Absolutely — patta gobi reheats well and makes a great make-ahead side or wrap filling for the week.