Cabbage and Tomato Curry

Whenever I plan to cook cabbage, the prospect of minutely shredding the leaves (the essence of getting the cabbage cooked properly in the quintessential Bengali cabbage recipe, ideally without adding little or no water) makes me feel jittery. This recipe of cabbage makes the lazy cook in me happy by making the chopping part a breeze.

Ingredients

• Cabbage
• Jeere/ cumin seeds
• Gorom mosla/ Garam Masala
• Holud/ Turmeric powder
• Chili Powder
• Tomato/ Tomato Puree
• Salt
• Sugar
• Ghee
• Oil

Preparation

• Discard the broad end of the cabbage.
• Cut the cabbage longitudinally in 4 to 6 pieces and then cut them from middle into smaller pieces.
• Heat oil in a pan and temper it with whole cumin and garam masala (coarsely dry grind cinnamon, cardamom and cloves)
• Add the cabbage pieces and keep sautéing them
• Add turmeric, chili powder and ginger paste
• Now add the tomato pieces or the tomato puree
• Add a little water and salt.
• Once the cabbage is cooked, add sugar to taste. Remember adding sugar at the onset of cooking may slow down the cooking process.
• Once it has dried up sprinkle ghee and serve hot.