Bandhakopir Dalna

Description

 * Ethnicity - Bengali, North Indian
 * Type of Meal - Party, Lunch, Dinner

Ingredients
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 and sugar to taste chopped cilantro for garnish (optional)
 * 1 lb cabbage, sliced finely

Directions

 * 1) Fry cubed potatoes in hot oil in a wok until lightly browned. Remove from oil and keep aside.
 * 2) To the hot oil add cabbage.
 * 3) Sprinkle with salt. Stir and cover. Simmer for 3-4 minutes.
 * 4) Remove cover. Add the turmeric, chili paste, cumin, coriander and ginger.
 * 5) 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.
 * 6) Simmer over medium heat until potatoes are cooked and there is practically no gravy in the pan.
 * 7) 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. Garnish with chopped cilantro.
 * 8) Don't cook the cabbage for more than 5 minutes... the sulphurs in cabbage double between minute 5 and 7 of cooking, causing considerable digestive distress!