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Bengali Cabbage Curry
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- #49436
This recipe is all about the spices! Green chile paste, ginger, and garam masala bring authentic Bengali flavors to a blend of cabbage and potatoes. Perfect as a light snack or a side dish for grilled chicken or lamb.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
ingredients
1 pound cabbage, sliced finely
2 potatoes, cut in small cubes
2 tablespoons oil
1 tablespoon turmeric
1 1/4 teaspoon green chile paste (or more if desired)
1 tablespoon cumin
1 teaspoon ground coriander
1 piece (1 inch size) ginger, grated
1 tablespoon butter
2 bay leaves
1/2 teaspoon garam masala
salt, to taste
sugar, to taste
directions
Fry cubed potatoes in hot oil in a wok until lightly browned. Remove from oil and keep aside. To the hot oil add cabbage. Sprinkle with salt. Stir and cover. Simmer for 3-4 minutes.
Remove cover. Add the turmeric, chile paste, cumin, coriander and ginger. Stir and fry until the spices are well blended with the cabbage. The cabbage should be nearly cooked at this stage. Add 1/2 cup water and add potatoes. Adjust salt and add sugar to taste. Simmer over medium heat until potatoes are cooked and there is practically no gravy in the pan. In a frying pan, heat butter. Add the bay leaves and garam masala. Stir fry a couple of minutes and pour over bandhakopir dalna. Stir the cabbage and remove from heat.
added by
old_magic1
nutrition data
185 calories, 11 grams fat, 21 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
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reviews & comments
October 28, 2013
I actually thought the potatoes were the best part of this recipe so I'd reduce the cabbage and add more potatoes!
July 23, 2013
I couldn't find garam masala so I had to omit it but that was the only thing I did differently. It was very good and similar to other Bengali cuisine I have tried.
October 28, 2012
Tasty, authentic and easy to prepare...my cooking skills are limited but I was able to both make and eat this dish...a rare combination!...Potatoes are great with the cabbage
July 6, 2012
This recipe is awesome. I am a Bengali, so I have tasted Bengali style cabbage curry all my life, but never knew how to cook it. I bought a cabbage but could not gather enough courage to actually cook it for next two weeks. But when I cooked the curry, following this recipe, it was even better than what I used to have at my home as a kid. Modifications: 1. I simmered the cabbage for at least 10 minutes as opposed to 3-4 minutes mentioned here since my cabbage was really dry at the time of cooking after being stored in the fridge for about 2 weeks. 2. I didn't have ground coriander, so I didn't use it. I think it didn't make any perceptible difference. Otherwise, I followed the recipe faithfully. I vouch for its awesomeness!!!
February 7, 2009
I wanted a spicy cabbage recipe, not sweet, and this fit the bill! I used red chili paste instead of green and omitted the bay leaves and garam masala. The potatoes are unexpected but blend perfectly in this Indian inspired dish. It's a must try!