Bengali Cabbage and Potato Curry
Stir fried cabbage and potato in a tangy tomato gravy- A Bengali speciality
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
Slice the cabbage into 2 and then finely Shred the cabbage ( approx 5 cups)
- 2
Peel and chop potatoes into medium size pieces and chop tomato into fine pieces.
- 3
Heat oil in a heavy bottom pan,add the tempering ingredients on low flame.
- 4
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.
- 5
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.
- 6
Now add the chopped tomato and salt and cover and cook on low flame till tomato become soft and mushy.
- 7
Add chopped potatoes,turmeric, 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)
- 8
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.
- 9
Then add sugar and garam masala and cook for 1 minute.
- 10
Serve hot.
- 11
Serving suggestions-best with rice,khichdi ,roti or as a side dish