Here’s another simple vegetarian dish, my simple cabbage with potatoes I rustled up during our recent caravan break. I was pretty chuffed with the outcome given the speed at which I cooked this.

The cooking method is very much in tradition with our Bengali style of cooking vegetables. There is no faffy onion masala to contend with.
The dish cooks itself once you give it a nudge in the right direction with the Panch Puran temper and the addition of a little bit of spices.

I do wish I had some better pictures but trust me it’s all in the taste and you will be disappointed at how swiftly you will get this on the plate!

INGREDIENTS:

1/2 sweetheart cabbage shredded
1 potatoes diced 1cm size
1 tbsp Panch Puran
3 tbsp oil
2 tbsp tomato puree
1 bayleaf
2 dried chillies torn
1 tsp sugar
1 tsp salt
2 tsp East End Kashmiri basar powder
1/4 tsp turmeric powder
1/4 tsp coriander powder
1/4 tsp cumin powder
2 fresh green chillies slit

METHOD:

Heat oil in a nonstick pan.
Add the Panch Puran, bayleaf and dried chillies.

Add the washed cabbage and potatoes and immediately cover pan to capture the sizzle and steam. Keep it covered just for a minute or so.

Now add the sugar, salt, spices, tomato puree and fresh chillies. Mix and combine all the ingredients together.

Cover on low and cook till the potatoes are soft. Stir frequently to ensure nothing burns or sticks to pan. No water should be added.

You should have the aroma of Panch Puran each time you lift to stir. The beauty of the dish is in the flavours of Panch Puran enhanced with a little spicing. There should be no water or liquid contents in the pan and you should have a little sheen of the oil coating the cabbage.

Serve with either puri or hot plain rice.

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