Preparation:
Heat 2 tbsp. oil in a Dutch oven. Add potatoes and sauté until they are medium brown, 10 minutes or so. Stir often. Using a slotted spoon, remove from the oil and set aside.
Add the remaining oil. Add cumin seeds and fry for a few seconds. Add cabbage, chile and water. Lower heat and cook, uncovered, until the cabbage is limp, 8 minutes, stirring often. Stir in the salt, turmeric, sugar, cayenne, another 2 tbsp. water and the potatoes.
Cover and simmer until the potatoes are tender. Then, add the peas and cook for 2 minutes. Remove from heat, stir in the garam masala and let it stand, covered, for a few minutes.
Sprinkle with ghee if desired and serve.
Source: Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region" |
