Bandhakopi (Spiced Cabbage with Potatoes)

Our graduate school is having a potluck where the various school ethnic groups are making dishes to share. I decided to make bandhakopi (pronounced: bah-da-co-pee) because it's a Bengali classic.

Although a cabbage dish never really sounds that appealing - this one is great. It actually brings out the sweetness
of the vegetable itself, but the spices give it a depth of flavor and the potatoes add some substance.

When I was younger this was served as a side, along with another vegetable or meat dish and a bread accompaniment.


Ingredients:

• 1 head of cabbage, sliced thinly
• 2 medium potatoes, cubed
• 1/2 tbsp. of oil
• 1 tbsp of turmeric
• 1 tsp. of chili paste or 1/2 tsp. of chili powder
• 1 tbsp. of cumin
• 1/2 tsp. of coriander
• 1 tsp of ginger paste, or 1/2 inch of fresh ginger, grated
• 1 tbsp of ghee (a clarified butter) or 1 tbsp of butter.
• 2 bay leaves
• 1 tsp of garam masala
• 1/2 tsp of salt, check to taste
• 1 tsp of sugar

Directions:

1. Heat up oil in a saute pan over medium heat. Once heated add cubed potatoes and 1/4 tsp of salt. When browned remove from pan and set aside.
2. In the remaining oil, add the sliced cabbage and remaining salt. Stir and cover the cabbage so it may wilt over medium low heat. Cook for about 5 minutes.
3. There will be some water in the pan rendered from the cabbage - to that add spices to create a paste.
4. Add sugar and salt to taste - and add cooked potatoes and 1/4 cup of water.
5. Continue to stir - looking for gravy to thicken - and then cover the cabbage. 
6. Finally add ghee to coat the dish.

Serves 6. Prep: 20 min. Cook: 25 min.