RWF #2: Bengali Cabbage Curry

One of the vegetables that packs the most bang for its buck is cabbage, and you’ve probably found out by now that I love cooking with it from time-to-time.  Sometimes I make soup, like a Russian Cabbage Soup or a Rustic Cabbage Soup.  Other times, I use it in bread.  Sometimes I just want a veggie pie to pick up and hit the road with.  This week, I felt like a spicy curry.

My high school boyfriend is Indian and I still dearly miss the days of driving to his house, “watching a movie” in his basement, and then sitting down to a beautifully cooked south Indian meal.  I never knew exactly what I was putting in my mouth most of the time, but all of the time it was delicious.  Luckily for me, my love of Indian food didn’t die in the break-up (he moved to Berkeley, I stayed in Atlanta), and the cuisine and I have been having a torrid love affair ever since.

Now, I don’t claim to know what I’m doing and I certainly don’t claim to know how to cook Indian food.  I do claim, however, that, authentic or not, this recipe is delicious.  And probably cost only $3 to make for approximately 8 servings.  Quick and easy with tons of layered spices, this curry is exactly what I needed to amp my recession-restricted diet.  Served with a side of rice and a tall glass of water, it hit the spot every time I ate it.

Bengali Cabbage Curry

adapted from CDK

1/2 purple cabbage, chopped finely
2 medium-sized potatoes, cut in small cubes
2 tbsp vegetable oil
1 tbsp turmeric
2 green chilies, minced (I used Thai chili peppers and included the seeds in the curry)
1 tbsp ground cumin
1 tsp ground coriander
1″ ginger, grated
1 tbsp vegetable oil
2 bay leaves
1/2 teaspoon garam masala
Salt

Fry cubed potatoes in hot oil in a wok until lightly browned. Remove from oil and keep aside.

To the hot oil, add cabbage. Sprinkle with salt. Stir and cover. Simmer for 3-4 minutes.

Remove cover. Add the turmeric, chilies, cumin, coriander and ginger. Stir and fry until the spices are well blended with the cabbage. The cabbage should be nearly cooked at this stage.

Add 1/2 cup water to the wok and add the fried potatoes. Simmer over medium heat until potatoes are cooked and there is practically no water in the pan.

In a frying pan, heat the remaining tablespoon of oil. Add the bay leaves and garam masala. Stir fry a couple of minutes and pour over the curry. Stir and remove from heat.

Serve with basmati rice!

Comments
13 Responses to “RWF #2: Bengali Cabbage Curry”
  1. Mihl says:

    Oh yes, cabbage in an Indian meal is so delicious! It looks very authentic to me.

  2. Becky says:

    Ohman, this sounds delicious! I hope we get cabbage in the CSA sooooon!

  3. Amanda says:

    I don’t know how you do it but you always manage to pick something that I need to use up in my fridge. Love it! Got a container of shredded purple cabbage just waiting to go. You are my cabbage hero!!

  4. Sophie says:

    delicious! i heart Indian food. i’m glad you have continued to love it. this looks amazing!! spicy. mmmm.

  5. Leigh says:

    Haha, “Watching a movie”.

  6. lazysmurf says:

    That looks great. I wonder why cabbage is so cheap?

  7. Sal says:

    i never would think to put cabbage in a curry – awesome idea!!

  8. Vic says:

    I love Indian Food. Have you tried Chatt Patti?

  9. I love eco/econo healthy meals! Great one. And hey you have coriander AND garam masala. If that doesn’t make a dish Indian, I don’t know what does.

  10. Diann says:

    That cabbage looks fabulous. I love it Indian spiced.

  11. jessy says:

    oh how i loooooove cabbage! and indian yummies are one of my absolute favorites! your recipe sounds oh-so delicious – and one that i’ve got to try! i love that it feeds a lot for so little, too! thanks, Jes – you rock!!!

  12. assata says:

    after much thought, i finally made this dish. and it met all my expections, which does not often happen with internet recipes. i did use 1 and not 2 potatoes, which worked fine since i was also eating rice. because the thai peppers were extremely hot, i will definitely only use one next time. THANKS, this recipe is going to be one my favorites!

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