Jean Immerwahr’s Bengali Potatoes

Serves 4

Time: 45 minutes

2 med potatoes, peeled and cut in chunks

4 cups cabbage, shredded (1 lb.)

1/2 cup tomatoes (quartered)

2 tbsp oil or butter

1/2 tsp salt


1.  In deep skillet or frypan heat oil and saute potatoes until half done and pale brown.  Drain and set aside.

2.  In same pan, heat oil again over low flame, saute turmeric, ginger and chili powder together one or two minutes.

3.  Add cabbage, stir in well.  Then add tomatoes, potatoes, salt and sugar.  Cover and cook until vegetables are tender.  Do not overcook.

4.  Stir in garam masala, lemon juice and serve.

There’s something satisfying about this three-in-one vegetable dish.  It’s a meal in itself, served with fresh cucumber chutney and yogurt.

1/2 tsp tumeric

1/4 tsp red chili powder

1/4 tsp ginger

1 tsp garam masala

1 tbsp lemon juice

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