You will need shredded cabbage for this recipe. Heat oil in a pan. One its hot enough, add mustard seeds and once they crackle, add cumin seeds, fennel seeds, fenugreek seeds, asafoetida, cinnamon, bay leaf, cloves and dried red chillies. Fry all the spices for 45 seconds. Then add chopped onions and saute till they turn translucent. This could take a minute or two. Next add in the shredded cabbage. Cook it for 6-8 minutes till they get roasted. Next add the chopped tomatoes along with salt. Cover the pan and cook it for another 2-3 minutes or till the tomatoes turn soft and pulpy. Then add chopped potatoes, coriander cumin powder, chilly powder/paprika and turmeric powder. Mix them all together and then add water. The level of water should be above the vegetables. Cover and cook for another 10-12 minutes. By this time most of the water would get absorbed. Check salt and add if needed. Lastly add sugar and garam masala, mix and cook for another minute. Take the pan off the flame. Bengali Style Cabbage & Potato Curry is now ready. Serve it hot with any Indian bread like roti, chapati or naan. This will taste good even with rice since this curry has a semi-gravy consistency.