Badhagobir Ghonto ( Cabbage Curry )

Preparation time	30 min min
Serves	Serves 4
Ingredients	• Potatoe -1 big diced to 6/8 peices , one cabbage finely chopped • 1big fish head preferably rohu / katla (opional ) • Ghee (cooking oil) 2-3 tbsp . • Tomatoe paste 2/3 tsp,onion paste 1/2 tsp,garlic paste ½ tsp • Paste of red chili 1/2tsp .depending on how spicy you want it to be  • Tez patta (Bay leaf) 2 nos.made into small peices •  garam masala 1½ tsp ,kaju and kismish paste 1tsp-- optional • Cummin powder 1 tsp • Coriander powder 1 tsp • Yoghurt/dahi/malai -2 tsp • Ginger paste 1 ½ tsp. • Green chili (whole) 2/3 nos. to be added one the vegetable is half-cooked . • Turmeric powder ½ tsp. • Salt to taste , ( sugar half spoon - optional)
Steps	Deep fry potatoes ,fish head separately and keep aside.Heat oil in a kadhai,put bay leaves & cummin seeds to it, once it crackles add the spices and cook in low fire , now add the potatoes  and stir and cook for 3-4min, therafter add the cabbage & the fried  fish heads to it and cook in low fire , stir the mixture every 5 mins. you will notice a lot of water coming out of the vegetable , keep cooking in low fire till all of the same is dries and the entire vegetable is cooked and soft . The total cooking time should not be more than 25/30 min , while the vegetable is cooking one must be careful to see that the  same does not stick to the kadhai. if you do not want to add the macher matha /fish head then one must try cooking without adding the onion and garlic paste. This niramis /onion& garlic less version is also used as a side dish to bhog during the pujos.
Garnish	Serve hot. Garnish with ghee and garam masala
Benefits	It is easy to make yet is tasty and can be eaten with rice / roti/nan.