Band Gobi | Cabbage, Potato, and Green Peas

This recipe is my favorite version of Band Gobi. It is one of my key recipes from Taste of India cooking class, which I use to demonstrate how to cook with Tarka and control the level of spiciness and heat. Tarka has many different names in India, Bangladesh, and Pakistan. It is a cooking technique and a garnish, in which whole spices (and sometimes also minced ginger or garlic) are fried briefly in oil or ghee to liberate essential oils and enhance their flavors. Tarka may be prepared at the beginning of cooking, before adding the other ingredients, and it may be added to a dish at the end of cooking, just before serving. Components typically used for tarka include cumin seeds, black mustard seeds, fennel seeds, fresh green chilies, dried red chilies, fenugreek seeds, asafetida, cloves, urad dal, curry leaves, chopped onion, garlic, or cassia leaves. When using multiple ingredients, those that need more prolonged cooking are added earlier.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Clean, peel, and dice potatoes. Keep them in cold water. Separate and dice cabbage leaves. Peel and dice onions, ginger, and garlic. Cut green chile in half, remove seeds and membranes, dice. Measure other ingredients and group them.

Step 2

To make tarka, in a large skillet, heat the oil till smoking hot and reduce the heat to medium. Add mustard and cumin seeds. Cook till mustard seeds start popping. Add onions, garlic, and ginger and cook for another 30 sec, stirring. Add turmeric and curry leaves, and cook for another 10 sec, stirring.

Step 3

Add potatoes, season, cook stirring for about 2 minutes. Add 2 tbsp water and cook for 5 more minutes until water evaporates.

Step 4

Add cabbage, stir, and cook for another 5 minutes, covered with lid.

Step 5

Add green peas and final seasoning (to your taste). Stir, cover with lid, turn the heat low, and cook for 10 more minutes. Serve hot or warm.

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