1 lb cabbage, sliced finely2 potatoes, cut in small cubes2 tbsp ghee1 tbsp turmeric1-1/2 tsp green chili paste1 tbsp ground cumin1 tsp ground coriander1 inch ginger grated1 tbsp butter2 bay leaves1/2 tsp garam masalaSalt and sugar to tasteChopped cilantro for garnish (optional)Fry cubed potatoes in hot ghee until lightly browned. Remove from ghee and set aside. To the hot ghee add cabbage. Sprinkle with salt. Stir and cover. Simmer for 3-4 minutes. Remove cover. Add the turmeric, chili paste, cumin, coriander and ginger. Stir and fry until the spices are well blended with the cabbage. The cabbage should be nearly cooked at this stage. Add 1/2 cup water and add potatoes. Adjust salt and add sugar to taste. Simmer over medium heat until potatoes are cooked and there is practically no gravy in the pan. In a frying pan, heat butter. Add the bay leaves and garam masala. Stir fry a couple of minutes and pour over bandhakopir dalna. Stir the cabbage and remove from heat. Garnish with chopped cilantro. Don't cook the cabbage for more than 5 minutes, as the sulphurs in cabbage double between minute 5 and 7 of cooking, causing undesirable digestive distress!
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