This is a relatively straightforward recipe from the cookbook “660 Curries”. Both Derek and I really enjoyed it. It tasted authentically Indian, without being overwhelmingly rich.
- 1 pound russet or Yukon Gold potatoes, cut into 2-inch cubes (The original recipe says to peel and submerge in cold water to prevent browning, then pat potatoes dry. I skipped those steps and just made sure my potatoes were nice and dry)
- 2 Tbsp. oil
- 1 tsp. cumin seeds
- 1.5 tsp. coarse salt (I think I used 3/4 tsp.)
- 1 tsp. grated fresh ginger (I used 1.5 or 2 tsp. minced ginger)
- 1/2 tsp. cayenne (I used less for Alma, maybe 1/8 or 1/4 tsp?)
- 1/2 tsp. ground turmeric
- 2 fresh green Thai or serrano chiles, sliced thinly crosswise (with seeds!) (I used 1 jalapeno, without seeds)
- 2 fresh or dried bay leaves
- 4 cups shredded cabbage
- 1 cup frozen green peas (no need to thaw)
- 1/4 cup finely chopped fresh cilantro leaves and tender stems
- 2 Tbsp. ghee or unsalted butter (I used 1 Tbsp. ghee)
- 1/2 tsp. Bangala garam masala (see below)
- Preheat a well-seasoned cast-iron skillet over medium-high heat. Add oil and let it heat until it starts to shimmer. Sprinkle in the cumin seeds and cook until they sizzle, turn reddish brown, and smell nutty, about 5 to 10 seconds.
- Immediately add the potatoes, salt, ginger, cayenne, turmeric, chiles, and bay leaves. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the spices roast and the potatoes brown, 8 to 12 minutes.
- Pour in 2 cups of water. stir, and scrape the bottom of the pan to deglaze it. Stir in the cabbage and bring the curry to a boil over medium heat. Continue to simmer vigorously, uncovered, stirring occasoinally, until the vegetables are fork tender, 15 to 20 minutes.
- Stir in the peas, cilantro, ghee and sweet scented spice blend. Simmer, uncovered, stirring occasionally, until the peas are warmed through, about 5 minutes.
Bangala garam masala (sweet scented spice blend):
Note that this makes quite a bit more than called for in the recipe above:
- 1/4 tsp. whole cloves
- 1/4 tsp. cardamom seeds from green or white pods
- 1 cinnamon stick (3 inches long), broken into several smaller pieces
- Grind all the ingredients in a spice or coffee grinder. Sift the spices through a fine-mesh strainer. Regrind the coarse mixture left behind in the strainer. Repeat.
Despite cutting down on the chiles and cayenne pepper, this dish still turned out somewhat spicy. I think it was a bit too spicy for Alma. Nonetheless, she did eat some of the peas and potatoes. She didn’t like the stringy texture of the cabbage though.