Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 500 | Grams | Cabbage - Green *Patta Gobhi) | |
| 2 | Large | Potatoes | Cut in cubes |
| 1/2 | Tablespoon | Cooking Oil | For frying` |
| 4 | Tablespoon | Turmeric/Haldi | |
| 1 | Tablespoon | Chilly Paste, Red | |
| 1 | Teaspoon | Ginger Paste | |
| 1 | Tablespoon | Ghee | |
| 2 | Nos. | Bay Leaves (Tejpatta) (Dry Cinnamon Leaf) | |
| As Required | Garam-Masala | to taste | |
| As Required | Sugar, Table | to taste | |
| As Required | Salt | to taste |
Method
Fry the cubed potatoes in hot oil until light brown.Remove from oil and keep it aside.To the hot oil in the pan add the sliced cabbage and sprinkle salt.Stir and cover the pan.Cook for 5 min.Remove cover and to the water given out by the cabbage add the masala pastes.Stir and fry until masalas are well blended with the cabbage.Add 1/4 cup of water to cook the potatoes.Add a sliced tomato and fry.Add salt and sugar to taste.Simmer over medium until the potatoes are cooked and there is almost no gravy left.In a frying pan heat a tablespoon of ghee Add the bay leaves and garam masala.Stir and pour it on the cooked BandhaKopi.
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