Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
1 medium sized cabbage chopped; 1 big-sized potato cut into eight pieces; ½ cup of green peas (optional); 4 green chillies (slitted); 1 tsp ghee (clarified butter).

  • 1 tsp cumin powder
  • ½ tsp chilli powder (optional)
  • 1 bay leaf
  • 1 dry red chili
  • ½ tsp paanch phoron (whole cumin,whole fenugreek seed,fennel seed,kalonji,radhuni)
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • 1 tsp turmeric powder
  • 1 tsp sugar
  • Salt according to taste.

  1. Temper the oil with bay leaf, paanch-phoron and dry red chili.
  2. When the spices start to splutter, add the potato pieces and fry them along with a pinch of turmeric powder and salt till they are golden brown. [on medium heat]
  3. Add the green peas and fry for 4-5 minutes.
  4. Add cumin powder, chilli powder, turmeric powder, salt and sugar one by one and stir well.
  5. Now add the chopped cabbage along with salt. Cover it so that the water drains out from cabbage.
  6. Open the lid and stir it frequently so that the curry does not stick to the bottom of the pan.
  7. When the vegetables are half done, add the green chillies and cover it again. Wait until they are done.
  8. Open the lid, adjust the taste of salt and sugar.
  9. Add ghee and garam masala powder. Give it a final stir and turn off the heat.
  10. Now the curry is ready to be served with rice.
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