Bengali sautéed cabbage by Indian cook Mallika Basu

Pair this with warm rotis for a simple weekday meal, says Mallika Basu
Mallika Basu
Mallika Basu13 July 2017

A flavourful way to enjoy white cabbage, this Bengali sautéed cabbage, called Bandha Kopir Thorkari will force you to take a fresh look at the vegetable.

It’s moist and just as good paired with warm rotis for a simple weekday meal as it is as a spicy side to grilled meat or fish.

You can prepare the cabbage by removing the hard core and then shredding it in a food processor, with a mandolin or simply slicing it with a sharp knife into one centimetre thick pieces as I have.

Ingredients (serves 2-4)

• 1 medium white cabbage

• 1.5 tsp sunflower oil

• 1 large bay leaf

• 1 tsp whole cumin

• 1 tbsp grated ginger

• 3 cloves of garlic, chopped fine

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp turmeric powder

• Half tsp chilli powder

• 6 baby tomatoes or 2 medium tomatoes

• 1 cup of shelled fresh or frozen peas

• 2 whole green chillies

• Handful fresh coriander

• Salt to taste

Method

Slice the cabbage and wash the cabbage thoroughly in cold water. In a large pot, bring the oil to high heat.

When the oil is hot, add the bay leaf and cumin seeds. As they start sizzling, chuck in the shredded cabbage.

Stir fry the cabbage for two minutes and then add the cumin, coriander powders turmeric and chilli. Fry for another two minutes on the high flame until the cabbage is well coated with the spices.

Now lower the flame to a medium heat, add the ginger, garlic, green chillies and tomatoes, cover the pot and simmer until the cabbage is cooked. You don’t need to add any water.

The cabbage will take a good 20 minutes to soften. When it’s soft, stir through the peas. When the peas are cooked, add salt to taste, decorate with the fresh coriander and serve.

Add salt to taste and enjoy hot or cold.

Mallika Basu is a London-based food writer, cookbook author and cookery personality; quickindiancooking.com. Follow her on Twitter @MallikaBasu_ and find more of her recipes for the Evening Standard here.

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