Curried cabbage, potatoes, and peas

July 2, 2016 at 8:51 pm (B plus, Cruciferous rich, Indian, Other, Starches)

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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.

My notes:

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.

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