This is a typical winter dish because cabbage is harvested mainly in winter in India. Sometimes we make this with prawns but this is the vegetarian version. This is served during Saraswati Pujo lunch. More information and photographs on Saraswati Pujo is here.
1 cabbage, shredded into small pieces
2 medium potatoes chopped into small cubes
2 tomatoes, chopped,
Half a cup of green peas can also be added
2 green chillies
1 table spoon of grated ginger
1 bay leaf
1 tea spoon of cumin seeds
2 table spoons of dhone/dhaniya/coriander powder
1 table spoon of holud/haldi/turmeric
1 table spoon of garam masala powder
1 table spoon of sugar
2 table spoons of vegetable/sunflower oil
1 tea spoon of ghee/ clarified butter
Salt to taste
In a pressure cooker steam the shredded cabbage with a bit of salt and half a cup of water. One whistle of the pressure cooker should be fine.
Heat the oil in a pan, when the oil becomes hot and the fumes start coming, lower the heat to medium low, add the cumin seeds and the bay leaf. add the potato cubes and fry them till golden brown, add the turmeric and coriander powders and fry some more about 2 to 3 mins. Once the masalas are fried (the masalas will look brown and oil will start to separate on the sides), add the grated ginger, both the pulp and the juice and fry for a minute or two more. Stir continuously otherwise the masala may burn, if it becomes too dry, add a few drops of water. Then add the steamed cabbage shreds, the chopped tomatoes, green chillies and the green peas. Mix thoroughly with the potatoes and the masalas. Let the whole thing cook for a couple of minutes, add the sugar and salt to taste. Once the sugar and salt is incorporated, remove from the heat. Add the ghee/clarified butter and sprinkle some garam masala powder. Your cabbage Bengali way is ready. It is usually served with khichuri or even with rotis or parathas.