1 lb cabbage, sliced finely
2 potatoes, cut in small cubes
2 tbsp oil
1 tbsp turmeric
1 1/4 to 2 tsp green chili paste
1 tbsp ground cumin
1 tsp ground coriander
1 inch ginger grated
1 tbsp butter
2 bay leaves
1/2 tsp garam masala
Salt to taste
Sugar to taste
Method:
- 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, chili paste, 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 and add potatoes. Adjust salt and add sugar to taste.
- Simmer over medium heat until potatoes are cooked and there is practically no gravy in the pan.
- In a frying pan, heat butter. Add the bay leaves and garam masala. Stir fry a couple of minutes and pour over bandhakopir dalna.
- Stir the cabbage and remove from heat.