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.

Chana & Aloo Curry (Chick Peas and Potato Curry)

This dish is an adaptation of Chana Masala which I made earlier in this blog. However, this chick pea dish also includes potatoes and other veggies.

Chana & Aloo Curry
serves 4 to 6, Prep: 20 min., Cook: 25 min.

Ingredients:

• 1 medium potato, cubed
• 1 can of chick peas (garbanzo beans), drained
• 1 medium tomato, chopped
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 tsp. of garam masala (it's a blend of spices you can buy in the ethnic food aisle.)
• 2 garlic cloves, chopped
• 1 bay leaf
• 1 tsp of fresh grated ginger
• 1 tsp of tumeric
• 1/2 tsp. of corriander
• 1/4 cup of water or vegetable stock.
• 2 tsp of oil
• salt to taste
• 1 tsp of sugar 

 Ingredients:

1. In a large skillet or pot, add cubed potatoes and brown over medium heat with 1 tsp of oil. Add turmeric and 1/2 tsp of salt to potatoes.
2. Once potatoes are browned (about 7 mins.), add onions and saute with garlic, ginger and tomatoes.
3. Once the onions are translucent and the peppers and tomatoes. 
4. Add the chick peas and saute.
5. Add salt to taste, sugar, tumeric, corriander, bay leaf and garam masala and the 1/4 cup of stock or water. Let it come to a boil.
6. Let the stew simmer... until it is the how you want it. Some people like it a little soupy while others want it thicker.

Aloo Gobi (Spiced potatoes and cauliflower)

Aloo Gobi was one of those dishes my family made often as a side dish or something we'd have even when guests came over because it is a classic dish.

But since I grew up eating it often - I wanted to put a twist on it when I made it this time - so I decided to add shrimp and skimp back a little on the potatoes because - it's better on my waist anyway.

So the dish is pretty simple. There's no need to blanch or parboil the veggies because they cook down in the pot as the spices are added.

Depending on the type of shrimp you buy (pre-cooked or fresh) you should prepare it separately and add it in towards the end - so they don't overcook.

Aloo Gobi
serves 4, Prep: 20 min, Cook: 30 min.

Ingredients:

• 2 tbsp of oil
• 1 head of cauliflower, rough chop (leave some pieces in tact)
• 1 large potato, peeled and cubed
• 1/2 pound of shrimp
• 1 cup frozen peas
• 1 small onion, chopped
• 1 garlic clove, grated
• 1 tsp of ginger, grated
• 1 tsp of tumeric
• 1 tsp of cumin
• 1/2 tsp of garam masala
• 1/2 tsp of paprika
• salt to taste

Directions:

1. Heat the oil in a medium skillet over medium heat. Stir in onions,garlic and ginger. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
2. Mix the cauliflower into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender. 
3. Add cooked shrimp (prepare earlier) and peas. Heat through until peas are defrosted.