BENGALI CABBAGE AND POTATO CURRY
INGREDIENTS-
- 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
Method:
- Slice the cabbage into 2 and then finely Shred the cabbage.
- Peel and chop potato
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.
- 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 chilli powder fry for a minute and add 1.5 glasses of water
- Cook covered till done and if all the water is absorbed till now,then add some water at this stage to have some gravy.
- Then add sugar and garam masala and cook for 1 minute. Serve hot.
