Cabbage and Potatoes / কোব এবং আলু

A Bengali Style Dish

Cooking Asian dishes with cabbage

Cabbage

Cabbbage and Potatoes Bengali  Style is an Indian classic.  A pure vegetarian dish.  Tis version, with its three Mixtures, is adapted from Hosain and Pasricha.

Cabbage and Potatoes/ কোব এবং আলু

Indian

Ingredients

1 pound Potatoes
2 pounds Cabage
4 ounces Tomatoes
3 ounces Butter, Ghee or other Vegetable Oil

Mixture 1:
1 teaspoon powdered Trmeric
½ teaspoon powdered Ginger
1 teaspoon Chili Powder

Mixture 2:
½ teaspoon Sugar
½ teaspoon Salt or to taste

Mixture 3:
½ teaspoon powdered Cloves
½ teaspoon Garam Masala
½ teaspoon powdered Cardamom

Method:

First peel the Potatoes.  Cut into quarters.  Set aside.

Shred the Cabbage coarsely.  Set aside.

Cut Tomatoes into quarters.  Set aside.

Prepare all Mixtures and set aside, each in a small saucer or dish.

Heat a pan.  When it is hot, put in the Oil.  When the Oil is hot, fry the Pottoes until they are a pale brown.  Drain them.  Set aside again.

Next fry the Cabbage.  Add Mixture 1 to the Cabbage and stir together well.

Next add the Tomatoes, reserved Potatoes and Mixture No. 2. Cook covered over low fire until tender.  if needed, add a little Water.

When the Vegetables are fork-tender, sprinkle Mixture No. 3 on top and serve.

Pure simplicity.  The Spices, the way they are combined in the three Mixtures, and the order in which they are added are critical.

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View of India, Delhi, Chandni Chowk, black and white photo, 1960s

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