How to Make Bengali-Style Cabbage and Potato Curry

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

A Nutritious and Tasty Curry

Bengali-style cabbage and potato curry is a nutritious and tasty side dish that you can enjoy with steamed rice or flatbread. You don't need to prepare a ground sauce to make this curry, which means that this dish comes together fairly quickly and easily. All you need to do is cook the vegetables with the spices. This curry does a beautiful job of retaining the full flavors of the vegetables and spices.

Cabbage, potato, onions, and tomatoes are the main vegetables we use in this dish. The multiple spices that we use in this curry give a nice flavor and hotness.

Cabbage is packed with nutrients, including vitamins C and K. This vegetable may help lower inflammation in the body, improve digestion, reduce blood pressure, and lower cholesterol.

Serve this curry with cooked rice, roti, chapati, poori, or any other flatbread.

Cook Time

Ingredients

• 3 cups cabbage, finely chopped
• 2 cups potatoes, boiled, peeled, and mashed
• 2 cups tomatoes, finely chopped or minced
• 1 cup onions, finely chopped
• 1 or 2 dry red chilies, broken
• 1/4 teaspoon fenugreek seeds
• 1 teaspoon cumin seeds
• 1 inch cinnamon stick
• 1 bay leaf
• 1 teaspoon mustard seeds
• 2 or 3 cloves
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon fennel seeds
• 2 tablespoons coriander leaves, finely chopped
• 1 teaspoon salt, or to taste
• 1/2 teaspoon sugar
• 2 tablespoons oil

Instructions

1. Heat the oil in a deep-bottomed pan. Add the mustard seeds and allow them to crackle. Add the cumin seeds, fenugreek seeds, fennel seeds, cinnamon sticks, cloves, bay leaf, and broken red chilies. Saute on low heat for 30 seconds.
2. Add the chopped onions and increase the heat. Saute until the onions become pinkish and transparent. Add ginger-garlic paste and continue to saute until the raw smell of garlic dissipates.
3. Add the chopped cabbage and some salt. Adding salt quickens the cooking process. Continue to saute for 3 or 4 minutes.
4. Add the chopped tomatoes and cook until they become mushy. Add sugar and remaining salt. Mix well.
5. Add the mashed potatoes and mix well.
6. Add all of the dry masala powders: red chili powder, garam masala powder, turmeric powder, and coriander powder. Saute for 2 minutes on low heat.
7. Add 1 cup of water and mix well. Cook the mixture for 2-3 minutes until the mixture achieves a semi-solid consistency. Check for taste. Adjust salt and red chili powder. Add chopped coriander leaves. Mix well and turn off the heat. Transfer the curry to a serving dish.
8. Serve with cooked rice, poori, chapati, roti, or any other flatbread. Dunk the bread in the curry and enjoy eating!

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