Tuesday, February 24, 2015

Bengali style cabbage curry

2 cups of shredded cabbage
1 potato, diced
2 tomatoes, finely chopped
2 tsp kashmiri chilli powder
1/4 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp sugar
1 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
1/2 tsp fennel seeds
1/4 tsp asafoetida powder
1/2 inch cinnamon stick
1 bay leaf
2 cloves
2 whole red chillies
2 Tbsp oil

  •  Heat oil in a heavy bottomed pan. Add the mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, cinnamon stick, bay leaf, cloves, whole red chillies and asafoetida. Keep the flame low.
  • Once the mustard crackles and the remaining ingredients attain a golden colour, add the shredded cabbage.
  • Stir fry on high flame for about 1 minute, then reduce the flame to medium and stir fry for 5 minutes more, so that the cabbage sides of the cabbage shreds turn into a golden brown colour. The cabbage has to get a roasted look.
  • Now add the chopped tomatoes and salt. Cover and cook on low flame until the tomatoes get mushy.
  • Add the diced potatoes, turmeric powder and chilli powder. Saute for 1 minute, then add 1 glass of water.(The water should be about 1 inch above the vegetables)
  • Cover and cook until the potatoes are cooked and the water is almost absorbed. Add 1/2 cup of warm water and mix well.
  • Now add the sugar and garam masala powder and cook for 1 minute more. Serve hot.


  1. That is a fantastic share dear... I am always looking out for interesting veg curries for chapathis... will try this one...

    1. Thanks Rafee, yes this is good to go with chapathis. Do try out:)


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