Instructions: Heat 2 tbsp. oil in a Dutch oven. Add potatoes and saute until they are medium brown, 10 minutes or so. Stir often. Using a slotted spoon, remove from the oil and set aside.

Add the remaining oil. Add cumin seeds and fry for a few seconds. Add cabbage, chile and water. Lower heat and cook, uncovered, until the cabbage is limp, 8 minutes, stirring often. Stir in the salt, turmeric, sugar, cayenne, another 2 tbsp. water and the potatoes.

Cover and simmer until the potatoes are tender. Then, add the peas and cook for 2 minutes. Remove from heat, stir in the garam masala and let it stand, covered, for a few minutes.

Sprinkle with ghee if desired and serve.

Bengal Region"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.