Name: Cabbage, Potatoes, and Peas (Badha Kofi Torkari)
Yield: Serves 6
Cuisine: India
Ingredients: 2 fresh green Thai, cayenne, or serrano chiles, stems removed, thinly sliced crosswise (do not remove the seeds); 1 teaspoon grated fresh ginger; ½ teaspoon cayenne (ground red pepper); 1 cup frozen green peas (no need to thaw); 1 pound russet or Yukon Gold potatoes, peeled, cut into 2-inch cubes, and submerged in a bowl of cold water to prevent browning; ½ teaspoon ground turmeric; 2 fresh or dried bay leaves; ½ teaspoon Bangala garam masala; 1½ teaspoons coarse kosher or sea salt; 2 tablespoons Ghee or butter (preferably unsalted); 4 cups shredded cabbage (see Tip); ¼ cup finely chopped fresh cilantro leaves and tender stems; 1 teaspoon cumin seeds; 2 tablespoons canola oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

The sauce for this curry is pretty thin because there is no ingredient in the mix to thicken it. The potatoes are cut into large pieces and browned, so they don’t break down to thicken the sauce. The clarified butter, folded in after the vegetables cook, combines with the remaining liquid to provide some body. I usually serve a curry like this as a side dish with a legume, meat, or fish curry. The yogurt-based Doi maach is especially good with it.</