Preparation Time: - 20 min
Cooking Time: - 30~35 min
Servings: - 4~5 persons
- 1 medium Cabbage
- 2 medium or 1 large Potato
- 1 medium Tomato
- 2 green Chilies slitted
- 60 gm Green peas
- 2 Bay leaves
- 1 ½ tbsp. freshly grated Ginger
- 1 ½ tsp Cumin powder
- 1 tsp Coriander powder (optional)
- ½ tsp Red Chili powder (optional – I did not use as my kids also have this)
- ½ tsp Garam Masala
- ½ tsp Sugar (optional – I used it but you can avid if you have any issue)
- 1 ½ tsp Whole Jeera / cumin seeds
- Salt as par taste
- 1 ½ tsp Turmeric Powder
- 4 tbsp Mustard oil (As it is a Bengali dish I prefer mustard oil but you can also use any vegetable oil if you do not like the pungent smell of mustard)
- 1 tsp Ghee
- Chop finely a medium size cabbage and tomato. It is said that if the shredding of cabbage is super fine it becomes tastier.
- Peel and wash the potato and cut into cubes.
- Grate the ginger and keep aside. Slit the green chillies vertically. I am preparing this dish keeping my kids in mind – hence used chillies this way. But you can remove stem and then chop finely. You can use more chillies in number also.
- Heat oil in a non-stick kadai /pan with burner turned to high position. The kadai needs to be big enough to hold the whole of cabbage pieces.
- When heated sufficiently ( smoke started coming out) shallow fry the potatoes with little salt and turmeric powder till they turn light golden yellow. Keep aside.
- Now add bay leaves, cumin seeds and a green chili to heated oil. When spices splutter add grated ginger and turmeric powder.
- Sprinkle cumin powder and coriander powder (optional). You can add red chili powder if you want it more spicy. I did not use red chili powder as I was preparing for my kids.
- Fry the spices till the oil starts separating from the masala. If needed sprinkle water while frying.
- Add tomato and fry till the tomatoes are all nicely mushed up and there is no raw smell.
- Now add the green peas and fried potatoes. Stir continuously for 2~3 minutes.
- Now add the shredded cabbage little by little. Stir and mix with the spices thoroughly. You may need to add little turmeric powder here for colour. Ultimately there should be a smooth coat of masala on the cabbage pieces.
- Once mixing is done cover the kadai and cook till the cabbage is done.
- You may need to sprinkle little bit of water. Lift the lid and check frequently.
- Add sugar if you prefer.
- Once cabbage is done, sprinkle Garam masala from top.
- Stir and mix for 30 seconds and switch off the burner.
- Add Ghee and mix well.
As always please feel free to comment, criticize and seek if any help is required. I am all ears.