Simple and Quick Pathgobhi Toast | Stir-Fried Cabbage Toast

This is a childhood favourite breakfast recipe that I'm excited to share with you today! My grandmother fed this to my sister and I, and every time I make this wonderful memories come back! This recipe only takes 10-15 minutes to make, and is perfect for all cabbage lovers. In fact, I love this recipe even though I don't eat cabbage any other way - this is the only way I have it! Be sure to give it a try and enjoy :)

  • 1 green chilli, chopped 
  • 1/4 of a cabbage, thinly sliced 
  • Pinch of hing
  • Salt to taste
  • 1-2 tsp oil
  • 1 tsp cumin seeds
  • 2 slices of bread
  • Butter for the toast 
  1. Heat a pan on medium-high heat. Once the pan is hot, add the oil, hing and cumin seeds. Cook until the cumin seeds begin to crackle, then add the chilli and sautee for 30 seconds. 
  2. Add the cabbage and salt. Cook the cabbage until it is parcooked and the water has evaporated. The cabbage should not be completely soft - there should be a slight crunch. Stir from time to time to avoid the cabbage from becoming brown. 
  3. In the meanwhile, toast the bread slice and add butter. Once the cabbage has finished cooking, add slices on top of the toast and enjoy :) 


  1. This is lovely! And reminds me I need to explore the Indian groceries in the area to get hing!

    1. For sure! Hing just adds a teeny bit of flavour, its real magic is to aid in digestion which can be problematic with Indian food haha! The brands I would recommend are Everest and MDH. Good luck!

  2. this sounds delicious. Indian food is full of *toast* recipes, i'm finding out. i've collected recipes for dahi toast and shahi toast, too. but the cabbage and cumin seeds and green chili (should i use serrano, jalapeno, or something else entirely?) sound yummy! i added hing to my order just now. is there any particular bread you recommend? i know that Priya Krishna (my source for dahi and shahi toasts) recommends sourdough for her dahi toast, and her reasoning sounds good. btw, there probably isn't any preparation for cabbage that i don't love. my forebears are from Russia, and that's cabbage country, pardner.

    1. Hi! Yes we sure do like toast a lot haha bread is super satisfying! You can use Serrano peppers or green chiles if you like the spice. JalapeƱo would make the dish milder but you'd be missing the real flavours in my opinion. For the toast, I like to use whatever I'm feeling up to, there's no real rule! I've used all types of bread from white bread to rye bread to sourdough. Use your favourite, it'll work just fine! I enjoy it the most if the bread is buttered as I mention in the recipe. Hope this helps!

    2. i have to wait for my Social Security check to arrive; then i can shop for the cabbage and green chilis (any particular type? chili is generic, so i need more specificity, please). also, i NEVER derib or deseed -- they stay as spicy as they came off the vine. i think a good firm deli rye bread would be great, with the caraway seeds.

      next week, i'm making Szechuan Eggplant and Tofu in Garlic Sauce, and i have fresh dried Thai chilies for that -- SO excited! in fact, i bought 6 eggplant, and am doing several different dishes, including a paella with olives, capers, garlic, and anchovies; a lentil stew topped with roasted eggplants and drizzled with a tahini-garlic-lemon sauce; and a *shooter* sandwich on hollowed-out ciabatta, filled with fresh goat cheese, roasted red peppers + eggplant + portobello mushrooms, sauteed onion + zucchini, then wrapped and weighted down at room temp for several hours -- i'm using a Hudson Valley Truffle goat cheese for that.

      tonight, though, i'm making a creamy chowder loaded with potatoes, shredded cheddar, corn kernels, bacon, onion, celery, and jalapenos (this time deseeded, because i'm using 3 big ones and they're really spicy; i don't want them to overpower the chowder), and finishing with mesquite powder and chopped cilantro. i'm a very fortunate person, i know.


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