Bengali Cabbage and Potato Curry
Stir fried cabbage and potato in a tangy tomato gravy- A Bengali speciality
Servings: 4 people
- 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
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.
Serving suggestions-best with rice,khichdi ,roti or as a side dish