Cabbage and Potato Curry

My hubby is a person who cannot live without gravies. Yes, he needs to soak his rice in gravy (chaaru). Be it Meen chaaru or Moru curry, he needs his gravy with rice. You cannot make him to eat rice with semi-gravy dishes like Chana Masala and Mushroom Theeyal. On the other hand, I can eat rice with a side dish and pickle.

In Kerala, people hardly make any gravies or curries with cabbage. Yes, Cabbage Thoran is pretty much the only way in which I use cabbage. Unless, you count the Cabbage & Parippu Curry I made a few times.

I wanted to make a gravy with Cabbage and I was searching for recipes, when I happened to notice this recipe for a Bengali Style Cabbage and Potato Curry. I adapted the recipe and was impressed with it. Hubby liked it to my relief. And if you happen to dislike the smell of cabbage, you needn’t worry Asafoetida and Fenugreek powders do the trick.

Recipe Source: Adapted from Maayeka

Ingredients

1. Grated/Shredded Cabbage – 2 cups packed
2. Peeled and Diced Potatoes – 1 big
3. Diced Onions – 1 medium
4. Chopped Tomatoes – 2 medium
5. Finely minced garlic – 4 cloves
6. Oil – 1 tbsp
7. Curry Leaves – A sprig
8. Turmeric Powder – 1/2 tsp
9. Red Chilly Powder – 1/2 tsp
10. Kashmiri Chilly Powder – 2 tsp
11. Coriander Powder – 2 tsp
12. Cumin/Jeera Powder – 1/2 tsp
13. Asafoetida (Kaayam) – a pinch
14. Fenugreek (Uluva) powder – a fat pinch
15. Fresh Cilantro (Malliyella) – a few leaves
16. Salt – to taste
17. Water – as required

For Final Seasoning

1. Oil – 1 tbsp
2. Mustard Seeds – 1/2 tsp
3. Dried Red Chillies – 3 or 4
4. Curry Leaves – A sprig
5. Asafoetida (Kaayam) – a fat pinch
6. Fenugreek (Uluva) powder – a pinch
7. Chopped Cilantro – a few leaves

Preparation Method

1. Heat 1 tbsp oil in a pressure pan/cooker and saute onions and curry leaves until the onions turn translucent.
2. Add the shredded cabbage and potatoes to the cooker. Stir fry on high heat until the vegetables begin to brown slightly.
3. Reduce heat and add 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 2 tsp coriander, 2 tsp Kashmiri Chilly and 1/2 tsp red chilly powder. Saute for 2 minutes.
4. Throw in the diced tomatoes and cilantro to the pan. Add a pinch of asafoetida and fenugreek. Stir fry for a minute.
5. Add around 3 cups of water to the pan and salt to taste. Cover and pressure cook everything for 1 whistle on medium heat.
6. Open the cooker after the pressure has subsided. Do a taste test and add salt if needed. Mash a few pieces of the cabbage and potato with a ladle for a thicker gravy.
7. Heat 1 tbsp oil in a frying pan and splutter mustard seeds. Add the dried red chillies and curry leaves. Stir fry quickly for a minute.
8. Switch off the stove and add a pinch each of asafoetida and fenugreek to the pan. Stir and pour the seasoning into the pressure cooker.
9. Garnish the curry with fresh cilantro. Serve with rice.