Savoy cabbage, black kale + potato subji (Savoy aloo gobhi) from Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day (page 95) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • HeritageHarvests on February 03, 2026

    The recipe needs a large pan- the wider the base the better so that more frying (rather than just steaming) can occur. A wok is better than a Dutch oven. I prefer to use cavalo nero instead of a curly kale, as I prefer its texture.

  • catmummery on December 03, 2023

    update having cooked again - totally agree with ealier post: the potatoes need much longer and if you follow this timing, then the onions and spaces are VERY caramelised by time potatoes are done. But really delicious and could use with any greens.

  • MariaSwe on July 08, 2023

    I didn't have any savoy so I used green cabbage and black kale, which worked out well, although I think savoy would be better. The timing on this was off, which I've noted on several of Meeras recipes. The potatoes were not soft enough and needed a lot more time. Note that this makes a lot of food. I made a half batch and with rice and dhal I had food for at least 4 people. Will make again since I have potatoes and kale in my garden!

  • Delys77 on April 24, 2023

    I quite liked this but my dinner guests did not. The combination of curry leaves, mustard seeds, and cabbage lends this a bit of a bitter profile. For me that was ok as the dish had nice balance and the flavour profile was a bit different, but for my husband and son not so much.

  • Ksmotherman on December 28, 2020

    Very simple, good accompaniment to other dishes.

  • jenburkholder on August 06, 2020

    I made this on the strength of the reviews, but found it to be overall quite bland and not worth the fuss. As others have noted, the cooking time is a bit off depending on your potatoes. Wouldn't make again.

  • NoaBC on February 16, 2019

    This is good but very dry, so it should be eaten with a dal/curry/some kind of sauce. I didn't find that the potatoes took too long to cook but I did slice them a little smaller, I think depending on the size of your new potatoes you may need to adjust slices/size.

  • Hannaha100 on January 05, 2018

    Wish I'd read the notes! Lovely but took much longer to cook potato than stated, probably wouldn't try again on a weeknight. However delicious and a good way to get greens into children.

  • Lepa on November 14, 2017

    Everybody liked this, especially the kids. Next time I would fry the potatoes longer until they are starting to crisp (which takes longer than the ten minutes indicated in the recipe) before adding water. I also think the dish needs more salt. We ate it with dal, naan, yogurt and tomato achar. The last two ingredients were brilliant with the potatoes!

  • mondraussie on October 29, 2017

    Delicious! Used spinach instead of kale.

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