Bengali style Cabbage Dry Curry (Bandhakopi Torkari)


Finely shredded cabbage cooked with potatoes and peas – a simple yet very flavourful dish that we enjoy with rice, roti, and sometimes just by itself. This dish tastes best with freshly harvested winter cabbages. While this is a vegetarian dish, there is also a non-vegetarian version of bandhakopi torkari as well which is prepared either by using prawns or fish head. I will post that recipe soon.

The way cabbage is cut greatly impacts the taste of this dish. I shred the cabbage as thin as possible. I saute spices in some oil and cook tomatoes in it. I then add the shredded cabbage and slow cook it along with potatoes. I usually don’t add any water as the moisture from is sufficient to cook it. I finish it with garam masala and ghee (clarified butter).

Serve it with rice of roti/flatbread. Absolutely delicious!

 

 

Ingredients:

Cabbage – 1 medium
Potato – 1 large, cut into chunks
Bay leaf – 1-2
Cumin seeds – 2 tsp
Cinnamon – 1 small piece
Cardamom – 1-2
Dry red chill – 1
Turmeric powder – 1 tsp
Cumin powder – 1 tsp
Red chilli powder – 1 tsp or as per taste
Green chilli – 3-4, slit
Ginger – 1 inch, grated or 1 tsp ginger paste
Tomato – 1 large, chopped
Green peas – a handful
Sugar – 1 tsp
Salt to taste
Garam masala – 1 tsp
Clarified butter or ghee – 1 tbsp
Oil – 3-4 tbsp
Coriander leaves for garnish

Method:

  1. Shred the cabbage as finely as possible and soak in water. Set aside
  2. Heat a fry pan or kadhai and add oil. Add potato chunks and lightly fry them. Set aside
  3. In the same pan add bay leaf and cumin seeds. Let the cumin seeds splutter
  4. Then add dry red chilli, cinnamon, cardamom and grated ginger. Saute for a few seconds
  5. Add the tomatoes, green chilli, cumin powder, turmeric powder, salt and cook until they are almost done
  6. Drain the cabbage from water and slowly add it. Mix well
  7. Add potatoes and sugar. Mix well, cover and simmer for 15-20 minutes stirring occasionally
  8. Add peas and mix well. Cook further until the cabbage, potatoes, and peas are completely done
  9. Remove the cover. If there is any moisture left, increase the flame and let it dry completely
  10. Add the ghee and garam masala. Mix well
  11. Garnish with coriander leaves and serve

Notes:

  • Usually no additional water needs to be added as cabbage release lots of water. But if the cabbage is dry, add 1/4 cup water, mix well and simmer

 

Heat oil and temper it with whole spices and ginger

Heat oil and temper it with whole spices and ginger

 

Add tomatoes, spice powder and cook

Add tomatoes, spice powder and cook

 

Add cabbage, potatoes and cook

Add cabbage, potatoes and cook

 

Add peas and cook until completely done

Add peas and cook until completely done

 

Bengali style cabbage served with roti and salad

Bengali style cabbage served with roti and salad

 

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