Cabbage and Potatoes / কোব এবং আলু

A Bengali Style Dish

Cooking Asian dishes with 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



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


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.


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

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