Potato, Cabbage, and Pea Curry

March 20th, 2011 by Erin Gennow
Cabbage Potato and Pea Curry

Cabbage Potato and Pea Curry

Potato, Cabbage, and Pea Curry

Adapted from 660 Curries by Raghavan Iyer

Here’s another simple curry dish using easy to find ingredients and spices.  Consisting of potatoes and cabbage it is also an inexpensive dish that makes a lot of food.  The most time consuming part of this dish is grinding the spices for the Bangala garam masala.

Prep Time: 10 minutes

Cook Time: 35 minutes

Serves: 6 servings


1 lb. russet potatoes, diced into 2-inch cubes (peeled if you wish)

2 tablespoons canola oil

1 teaspoon cumin seeds

1 ½ teaspoons sea salt

1 teaspoon fresh ginger, peeled and minced or grated

½ teaspoon cayenne pepper

½ teaspoon turmeric

2 fresh Thai green chiles (or Serrano chiles), thinly sliced crosswise (remove seeds if you don’t want much heat, I suggest using gloves when working with Thai chiles)

2 bay leaves

4 cups cabbage, shredded (about 1 small head)

1 cup frozen peas

¼ cup fresh cilantro, finely chopped

2 tablespoons butter

½ teaspoon Bangala garam masala (recipe below)


A large cast iron or stainless steel skillet


Have all of you ingredients above prepped ready to go.

Preheat a large skillet over medium-high heat.  Add 2 tablespoons of canola oil and let it heat until it shimmers.  Add in 1 teaspoon cumin seeds and heat for about 10 seconds.  They will turn a red-brown color and smell nutty.

Add in the 1 lb. diced russet potatoes, 1 ½ teaspoon sea salt, 1 teaspoon cayenne pepper, 1 teaspoon fresh grated ginger, ½ teaspoon turmeric, 2 chopped chiles, and 2 bay leaves.

Reduce the heat to medium and cover the pan.  Let the potatoes and spices cook for about 12 minutes.  Stir the dish occasionally.  After the 12 minutes the potatoes should be brown and the spices should be well roasted and nutty.

Add 2 cups of water to the skillet and scrape up the brown bits on the bottom of the pan.  Add in the 4 cups shredded cabbage.  Bring the cabbage and potatoes to a boil.  Turn the heat down slightly to simmer the curry, uncovered, for about 20 minutes, or until the vegetables are tender and the potatoes are easily pierced with a fork.

Cabbage and Potato

Cabbage and Potato

Now stir in the 1 cup peas, ¼ cup chopped cilantro, 2 tablespoons butter, and ½ teaspoon Bangala garam masala.  Cook for another 5 minutes.

Bangala Garam Masala

Makes – About 3 tablespoons

For this spice blend you will need to grind it several times.  Pass the ground spices through a fine mesh sieve between each grind to collect to the remaining coarse spice pieces to regrind.  You can make this spice blend ahead of time and it will keep in an airtight container (away from sunlight) for about 2 months.  I like to use a dry erase marker or wax crayon to write the date the mixture will “expire” on the bottom.


1 teaspoon whole cloves

1 teaspoon cardamom seeds

4 cinnamon sticks, broken into small pieces


Place all the ingredients in an electric grinder.   Grind into a course meal.  Pass it through a fine mesh sieve.  Regrind any remaining coarse pieces.  Repeat this process until the spices are all ground into a fine powder.

Store in a tightly sealed container in a cool location, away from heat and light, for up to two months.  Write the “expiration” date on the bottom of the jar.


Tags: , , , , , , ,

2 Responses to “Potato, Cabbage, and Pea Curry”

  1. […] 2 teaspoons Bangala garam masala […]

  2. […] A year ago on The Daily Morsel […]

Leave a Reply