Curried Cabbage with Potatoes and Green Peas

Name: Curried Cabbage with Potatoes and Green Peas
Prep time: 20 min
Cook time: 25 min
Ingredients: 3 tablespoons oil; 1 red onion , thinly sliced; 1 medium potato , peeled and cubed; 1 teaspoon salt; 1 teaspoon turmeric; 2 teaspoons ginger-cumin-coriander paste; 1 or 2 bay leaves , broken into pieces; 2 green cardamom pods, lightly bruised; 1 teaspoon cayenne pepper powder; 1 teaspoon sugar; 1 tomato , finely chopped; 3 cups finely shredded green cabbage; ½ cup fresh green peas (try to avoid frozen)

Chef

Rinku Bhattacharya

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Cookbook

The-Bengali-Five-Spice-Chronicles

Published by Hippocrene Books, Inc.

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This image courtesy of Rinku Bhattacharya

The first time my mother visited me after I had moved to the U.S. was when I was graduating from business school. Mom stayed with my lovely host family—the first Americans who made me feel like family. She wanted to thank them for their hospitality by cooking for them one evening, and one of the items she made was this cabbage. Noticing they liked coleslaw, my mother felt that this would be a good transition. She was spot on.

Serves4

Preparation Time20 min

Preparation Time - Text20 minutes

Cooking Time25 min

Cooking Time - Text25

Cooking MethodSauteeing

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe CourseMain Course, Side Dish

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian

MealDinner, Lunch

Taste and TextureSavory, Spiced

Type of DishVegetable

Ingredients

3 tablespoons oil
1 red onion, thinly sliced
1 medium potato, peeled and cubed
1 teaspoon salt
1 teaspoon turmeric
2 teaspoons ginger-cumin-coriander paste
1 or 2 bay leaves, broken into pieces
2 green cardamom pods, lightly bruised
1 teaspoon cayenne pepper powder
1 teaspoon sugar
1 tomato, finely chopped
3 cups finely shredded green cabbage
½ cup fresh green peas (try to avoid frozen)

Instructions

Heat the oil in a medium wok or skillet on medium heat for about 1 minute until very hot. Add the onion slices and sauté, stirring well, until they wilt and turn a very pale gold. Add the potato, salt, and turmeric and lower the heat and cook for about 2 to 3 minutes. Cover and cook for another 5 minutes, until the potatoes are almost done and a nice golden yellow color.
Add the ginger-cumin-coriander paste and cook for another 2 minutes. Add the bay leaves, cardamom pods, and cayenne pepper powder and mix well. Add the sugar and tomato and stir well.
Add the cabbage and peas and mix well. Cover and cook for about 7 minutes, until the cabbage is fairly soft. Mix well and cook till dry. Check for seasonings and serve.