Thursday, 28 February 2013

Bengali Cabbage and Potato Curry

Cabbage is prepared in our house as a dry subzi (with or without coconut) and as a kootu with dal and coconut. But making a side dish for roti with cabbage is a difficult task for me. I saw this recipe in this site and tried it. It was a nice variety to try with cabbage. It thickened up more as it cooled.


Cabbage 1 medium (500gm)
Potato 3 medium
Tomato 4
Water 3 cups

Jeera 1 tsp
Fennel 1 tsp
Bay leaf 1
Cinnamon 1 piece
Clove 2

Turmeric 1/2 tsp
Chilli Powder 1 tsp
Garam Masala 1/2 tsp

Oil and Salt to taste

Method of Preparation

1. Heat oil in a pan. Add the jeera, fennel, bay leaf, cinnamon and clove.

2. When it sizzles, add shredded cabbage and saute till it is slightly browned.

3. Add chopped tomatoes and cook till it is well done.

4. Add cubed potatoes along with turmeric, chilli powder and salt. Also add the water.

5. Bring to a boil and cook till the potatoes are cooked and water is absorbed.

6. Add the garam masala and cook for another minute.

7. The gravy will thicken further in an hour or so.

Serve with rice or roti.