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A simple and comforting Bengali stir-fry with shredded cabbage, tender potatoes, and sweet peas. The unique aroma of panch phoron makes this everyday dish truly special. Pairs perfectly with dal and rice.
For 4 servings
Heat 3 tbsp of mustard oil in a kadai or large pan over medium heat until it's slightly smoking. Reduce the heat to low and add 1 tsp panch phoron, 1 bay leaf, and 2 dried red chilies. Let them splutter for about 30 seconds until fragrant.
Add the 2 diced potatoes to the pan. Sauté for 5-6 minutes, stirring occasionally, until they are light golden brown and slightly tender.
Add the 1 inch of grated ginger and 2 slit green chilies. Sauté for another minute. Add all 500g of shredded cabbage to the pan. It might look like a lot, but it will wilt down. Sprinkle the 1/2 tsp turmeric powder and 1 tsp salt over the cabbage. Mix everything well to combine.
Cover the pan with a lid and reduce the heat to low. Cook for 10-12 minutes, stirring every few minutes to prevent sticking. The cabbage will release its own water and cook in the steam. No need to add extra water unless it looks very dry.
Once the cabbage and potatoes are tender, add the 1/2 cup green peas and 1 tsp sugar. Mix well and cook uncovered for another 2-3 minutes until the peas are cooked through. Turn off the heat. Stir in the 1 tsp ghee and garnish with 2 tbsp chopped coriander leaves.
Serve hot with rice and dal or with rotis.
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A simple and comforting Bengali stir-fry with shredded cabbage, tender potatoes, and sweet peas. The unique aroma of panch phoron makes this everyday dish truly special. Pairs perfectly with dal and rice.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 231.46 calories per serving with 4.87g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
To make this dish vegan, simply omit the final spoonful of ghee at the end.
For a Jain version, skip the potatoes and ginger. You can add diced raw banana along with the cabbage.
Use a food processor with the shredding attachment to prepare the cabbage in seconds, significantly cutting down prep time.
Reduce the amount of oil to 1.5 tbsp and add more green peas or some chopped carrots for extra vegetables and fiber.