Dalna (Dry Cabbage Curry)
Fry cubed potatoes in hot oil in a wok until lightly browned.
- 500gms cabbage, sliced fine
- 2 potatoes, cut in small cubes
- 1 1/2 T oil
- 1 T turmeric paste
- 1 1/4 to 2 t chili paste
- 1 1/4 T cumin paste
- 1 t coriander paste
- 1 t ginger paste
- 1 T oil/margarine
- 2 bay leaves
- garam masala
- salt and sugar to taste
Remove from oil and keep aside.
To the hot oil in karai, add cabbage.
Sprinkle with salt.
Stir and cover.
Simmer for 5 minutes.
To the water given out by the cabbage, add the masala pastes.
Stir and fry until masala are well blended with the cabbage.
If the cabbage is young, it should be nearly cooked at this stage.
Add 1/4 to 1/2 cup water - just sufficient to cook the potatoes.
Stir and add potatoes.
Adjust salt and add sugar to taste.
Simmer over medium heat until potatoes are cooked and there is
practically no gravy in the pan.
In a frying pan, heat oil/margarine.
Add the bay leaves and garam masala.
Stir fry a couple of minutes and pour over bandhakopir dalna.
Stir the cabbage and remove from fire.
Add a couple of diced tomatoes to the cabbage along with the masala
Add a T of chopped coriander leaves just before removing from
Add a handful of shelled peas with the masala.