CABBAGE AND POTATO CURRY
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4 from 5 votes

Bengali Cabbage and Potato Curry

Stir fried cabbage and potato in a tangy tomato gravy- A Bengali speciality
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, sabzi, Side Dish
Cuisine: Bengali Cuisine
Keyword: Bengali, cabbage,, sabzi, stirfry
Servings: 4 people
Author: anjanaskc

Ingredients

  • 500 gms Cabbage/Pattagobhi
  • 3 Potatoes medium
  • 4 Tomatoes/Tamatar
  • 2.5 tsp Kashmiri Chili Powder
  • 1.5 tsp Coriander powder/ Dhaniya Powder
  • 1/3 tsp Garam Masala
  • 1/2 tsp Turmeric/ Haldi
  • to Taste Salt
  • 1 tsp Sugar

For The Tempering

  • 5 tbsp Cooking Oil
  • 1 tsp Cumin Seeds/ Jeera
  • 1 tsp Mustard Seeds/ Rai
  • 1/2 tsp Fennel seeds/ Saunf
  • 1/2 tsp Fenugreek seed/ Methi Dana
  • 1/4 tsp Asafoetida
  • 1/2 inch Cinnamon/Daalchini
  • 2 Cloves/ lavanag
  • 2 Bayleaves
  • 4 Dried whole red Chilies

Instructions

  • Slice the cabbage into 2 and then finely Shred the cabbage ( approx 5 cups)
  • Peel and chop potatoes into medium size pieces and chop tomato into fine pieces.
  • Heat oil in a heavy bottom pan,add the tempering ingredients on low flame.
  • When seeds start crackling and become golden in colour ,add the shredded cabbage and fry on high heat for 1 minute, then fry on medium heat for about 5 minutes.
  • Keep stirring the cabbage,till the sides of cabbage become golden brown.(like the above pic) and don’t skip this ,as the main taste comes from the roasted cabbage.
  • Now add the chopped tomato and salt and cover and cook on low flame till tomato become soft and mushy.
  • Add chopped potatoes,coriander powder and chili powder (reduce the amount of chili ,if you are not using kashmiri chill powder) fry for a minute and add 1.5 glasses of water.(water level should be approx.1.5 inch above the vegetable)
  • Cook covered till done(approx 10 minutes) and if all the water is absorbed till now,then add some warm water(approx.1 cup) at this stage to have some gravy.
  • Then add sugar and garam masala and cook for 1 minute.
  • Serve hot.
  • Serving suggestions-best with rice,khichdi ,roti or as a side dish