Bandhakopir Ghanto - Dry Cabbage Curry

Fry cut potatoes in hot oil in until lightly browned. Remove from oil and keep aside. To the hot oil in kadai, add cabbage. Sprinkle with salt. Stir and cover. Simmer for 5 minutes. Remove cover. To the water given out by the cabbage, add the masala pastes. Stir and fry until masala are well blended with the cabbage. If the cabbage is young, it should be nearly cooked at this stage. Add nearly half cup water - just sufficient to cook the potatoes. Stir 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 ghee. Add bay leaves and garam masala. Stir fry a couple of minutes and pour over bandhakopir dalna. Stir the cabbage and remove from fire.
Notes You may also: Add a couple of diced tomatoes to the cabbage along with the masala paste. Add one tsp of chopped coriander leaves just before removing from the fire. Add a handful of shelled peas with the masala.