A Bengali Style Dish
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
1 pound Potatoes
2 pounds Cabage
4 ounces Tomatoes
3 ounces Butter, Ghee or other Vegetable Oil
1 teaspoon powdered Trmeric
½ teaspoon powdered Ginger
1 teaspoon Chili Powder
½ teaspoon Sugar
½ teaspoon Salt or to taste
½ teaspoon powdered Cloves
½ teaspoon Garam Masala
½ teaspoon powdered Cardamom
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.