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Wednesday, April 12, 2017

Bengali Cabbage and Potato Curry

  • Cabbage-200 gms
  • Potato- 1(medium)
  • Tomatoes-1
  • Kashmiri chilli powder- 1/2 tsp
  • Coriander powder- 1/2 tsp
  • Garam masala-1/3 tsp
  • Turmeric-1/2 tsp
  • Salt-to taste
  • Sugar-1 tsp
  • Cooking oil-1 tbsp
  • Mustard seeds-1 tsp
  • Cumin seeds-1 tsp
  • Fennel-1/2 tsp
  • Fenugreek seeds-1/2 tsp
  • Asafoetida-1/4 tsp
  • Cinnamon-1/2 inch
  • Bay leaf-1
  • Cloves-2
  • Whole red chillies-2
  1. Slice the cabbage into 2 and then finely Shred the cabbage. 
  2. Peel and chop potato
    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.
  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,coriander powder and chilli powder fry for a  minute and add 1.5 glasses of water
  8. Cook covered till done and if all the water is absorbed till now,then add some water at this stage to have some gravy.
  9. Then add sugar and garam masala and cook for 1 minute. Serve hot.