Bengali style cabbage dry curry (Bandhakopi Torkari) step-by-step recipe with photos.
About this recipe
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 ghee 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 is sufficient to cook it. I finish it with garam masala. I prefer to make this dish with ghee as it enhances the taste a lot. You may choose to make it with regular cooking oil too, in which case add a teaspoon of ghee along with the garam masala towards the end.
Serve it with rice or roti/flatbread. Absolutely delicious!
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For the south Indian version of this cabbage dish, check my recipe cabbage palya.
Step by step instructions
1. Heat ghee temper it with whole spices and ginger
2. Add tomatoes, spice powder, and cook
3. Add cabbage, potatoes, and cook
4. Add peas and cook until completely done
Bengali style cabbage served with roti and salad
Cabbage dry curry
- 1 medium cabbage
- 1 large potato cut into chunks
- 1-2 bay leaf
- 2 teaspoon cumin seeds
- 1 small piece cinnamon
- 1-2 cardamom
- 1 dry red chill
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon red chilli powder or as per taste
- 3-4 green chilli slit
- 1 inch ginger grated or 1 teaspoon ginger paste
- 1 large tomato chopped
- A handful green peas
- 1 teaspoon sugar
- Salt to taste
- 1 teaspoon garam masala
- 3-4 tablespoon ghee (can be replaced with oil)
- A few coriander leaves for garnish
- Shred the cabbage as finely as possible and soak in water. Set aside
- Heat a frypan or kadhai and add ghee. Add potato chunks and lightly fry them. Set aside
- In the same pan add bay leaf and cumin seeds. Let the cumin seeds splutter
- Then add dry red chilli, cinnamon, cardamom and grated ginger. Saute for a few seconds
- Add the tomatoes, green chilli, cumin powder, turmeric powder, salt and cook until they are almost done
- Drain the cabbage from water and slowly add it. Mix well
- Add potatoes and sugar. Mix well, cover and simmer for 15-20 minutes stirring occasionally
- Add peas and mix well. Cook further until the cabbage, potatoes, and peas are completely done
- Remove the cover. If there is any moisture left, increase the flame and let it dry completely
- Add the garam masala. Mix well
- Garnish with coriander leaves and serve