Recipe- Bengali Style Cabbage Potato Curry

This Bengali style Curry recipe is quite different then the usual recipe of making cabbage curry. Usually we just chop cabbage and add in the tempering and cook. But for making this curry first the cabbage is chopped finely .

After chopping it is added in the tempering and stir fried till the cabbage turn slight brown at the edges. The real taste of this curry comes from the roasted cabbage so do it properly. Then tomatoes are added and cooked till soft and pulpy.

Ingredients

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

Method

* 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,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)

* 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.

* Serve hot.

* Serving suggestions-best with rice,khichdi ,roti or as a side dish.