Alu Potoler Dalna (India-Potato and Parwal Curry)

[Guest guest]

Banda-Kopheer Torkari

 

1 cabbage, chopped finely

2 medium potatoes, cut into cubes

2 medium tomato

1 cup green peas

1 tbsp. ginger-green chilies paste

1 tsp. cumin seed

1 tsp. asofoetida

2 tsps. chili powder

2 bay leaves

2 cardamom

1 tsp. cumin, coriander

1 tsp. garam masala powder

lots of coriander, chopped finely

 

1. Fry the potatoes and set aside. In a little hot ghee fry the bay leaves,

cumin seeds, cardamom, ginger- chilies paste, and fry till it splutters and

gets browned. Add the cabbage, and cook until it becomes soft. Add the fried

potatoes, cumin, coriander, garam masala powder, chili powder, peas, and mix

everything thoroughly, then add the tomatoes and cover the pan for another 5

to 6 minutes.

2. Check and stir to be sure it’s not sticking. When done, garnish with

coriander leaves and offer. (This recipe does not have gravy, so cook it all

the moisture is evaporated.)