Bengali style cabbage dry curry (Bandhakopi Torkari) step-by-step recipe with photos.
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 from 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 tsp of ghee along with the garam masala towards the end.
Serve it with rice of roti/flatbread. Absolutely delicious!
For more Bengali recipes, click here.
For the south Indian version of this cabbage dish, check my recipe cabbage palya.
Bengali style cabbage dry curry step-by-step recipe with photos
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