Curried cabbage with potatoes and green peas
Badha Kopir Ghanto. Recipe adapted from THE BENGALI FIVE SPICE CHRONICLES: Exploring the Cuisine of Eastern India by Rinku Bhattacharya
Ingredients
- 1 tbsp coconut oil
- 1 onions red, thinly sliced
- 1 medium potatoes white, peeled and cubed
- 1 tsp sea salt omit for low-sodium diets
- 1 tsp turmeric (dried)
- 1 jalapeño use half for less spice, remove ribs and seeds and mince
- 1 slice ginger (fresh) thin slice
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 bay leaves broken in half (4 pieces total)
- 1 tsp cayenne pepper start with 1/8 teaspoon if you are a spice wimp
- 1 tsp coconut sugar (organic)
- 1 tomatoes finely chopped, or 7 ounces no-salt-added canned diced tomatoes
- 3 cups cabbage finely shredded
- 1/2 cup peas fresh green preferred over 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 potatoes, 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.
- Crush the coriander and cumin seeds in a mortar and pestle or spice grinder. Finely mince the jalapeno and ginger. Add these spices 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 15 minutes, until the cabbage is fairly soft. Mix well and cook till dry. Check for seasonings, remove all four bay leaf halves, and serve. This is delicious over cooked rice, as shown.