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	Bandha Kopi Tarkari
	Cabbage with Peas

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Serves : 6

Time : Pressure Cooking Time 2 minutes

Ingredients

15 g		ginger
1 tbsp + ½ tsp		cumin seeds
3 tbsp		water
5		green cardamoms (peeled)
3		cloves
3 sticks (2 ½ cm each)		cinnamon
6 tbsp		mustard oil
5		bay leaves
¾ kg		cabbage (cut into 2 cm pieces)
4 medium (400 g)		potatoes (peeled and cut into quarters)
2 cups		peas (shelled or frozen)
1 tbsp		coriander powder
1 ¼ tsp		turmeric powder
2 ½ tsp		red chilli powder
1 tbsp		salt
2 medium ( ¼ kg)		tomatoes (chopped)
1 tbsp		sugar
1 tbsp		milk
1 ½ tsp		refined flour
2 tbsp		ghee

Recipe

1.	Grind ginger and 1 tbsp cumin seeds into a paste, adding a little water (2 tbsp) from time to time.
2.	Grind cardamoms, cloves and cinnamon into a paste, adding remaining water (1 tbsp) from time to time.
3.	Heat oil in cooker for about 5 minutes. Add bay leaves, ginger paste and remaining cumin seeds (½ tsp). Stir for a few seconds. Add cabbage, potatoes and peas. Stir fry for about 2 minutes.
4.	Add all other ingredients except spice-paste, milk, flour and ghee. Mix
5.	Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes.
6.	Remove cooker from heat. Press finger-tip control/lift vent weight lightly to release pressure.
7.	Open cooker.
8.	In a bowl, gradually add milk to flour, blending until smooth. Stir into cooker.
9.	Place cooker on high heat. Cook for about 2 minutes stirring gently.
10.	Remove cooker from heat. Add spice-paste. Stir. Pour ghee over kopi. Serve hot.

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