Bengali Cabbage and Potato Curry

Bengali cooking differs from other cuisines of the Indian subcontinent in its use of more simple spice mixes and avoidance of heavy sauces.  The following is an excellent example of a vegan Bengali bhoona (stir fry) curry based on cabbage and potato, adapted from Bharti Kirchner’s 1992 cookbook The Healthy Cuisine of India (ISBN 978-1565651142).

3 tablespoons canola oil
2 pounds potatoes, peeled and cut into 1” dice
1 teaspoon cumin seed
6 cups shredded cabbage
1 hot green chile, seeded and minced
1/3 cup water
1 teaspoon salt
½ teaspoon turmeric
1 teaspoon sugar
¼ teaspoon cayenne pepper
½ cup peas
½ teaspoon garam masala

Heat 2 tablespoons of oil in a large pan or dutch oven over medium heat. Add potatoes and fry until they are half cooked, about 15 minutes. Remove from pan with a slotted spoon and reserve.

Add remaining 1 tablespoon oil to the pan. Stir fry the cumin seed until they brown and become fragrant. Add cabbage, green chile, and water. Lower heat to medium and cook, covered, until the cabbage collapses and becomes soft, about 10 minutes. Mix in salt, turmeric, sugar, cayenne, and potatoes. Cover and simmer until the potatoes are tender, about 15-20 minutes. Mix in peas and garam masala and heat through. Serve warm with rice, chapati, or nan.

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