Not many of us keep green chili paste in our kitchens so I have included two recipes if you want to make your own. One other option is to substitute crushed red pepper flakes.
Cleo, Food Bank volunteer
1 pound cabbage, sliced finely
2 potatoes, cut in small cubes
2 tablespoons oil
1 tablespoon turmeric
1 1/4 teaspoon green chili paste (or more if desired)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 piece (1 inch size) ginger grated
1 tablespoon butter
2 bay leaves
1/2 teaspoon garam masala
Salt to taste
Sugar to taste
Fry cubed potatoes in hot oil in a wok until lightly browned. Remove from oil and keep aside. To the hot oil 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 (i.e., cabbage curry). Stir the cabbage and remove from heat.
Serves/Makes: 4 | Difficulty Level: 4 | Ready In: < 30 minutes
Green Chili Paste
Green chilis: as many as you have
2-3 tbsp salt (used to preserve chili paste, so add approximate quantity)
Grind both of them without using water. Spoon it into a clean, dry container with proper lid.
NOTE: Add salt to your dish with caution as chili paste already has salt in it.
Other options: Wash and pat dry green chilis. Grind without adding water. If it is not getting ground finely, then add a teaspoon of water and proceed. Once you get the consistency of the paste, transfer to a bottle or jar and store. This stays fresh for a week or 10 days.