Bengali Bandhakopir Torkari, also known as Badhakopir Ghonto, is a mouth-watering vegetarian dish. This Bengali Cabbage Curry is perfect for those who are looking for a no-onion no garlic delicacy. This delectable dish is made using a combination of cabbage, potatoes, and green peas, which are cooked to perfection with a blend of Bengali Garam Masala, ghee, and an array of aromatic spices.
Jump to:
- Debjani's Note
- Watch how to make our Bengali Niramish Bandhakopir Torkari
- Ingredients
- Instructions - Bandhakopir Torkari
- Substitutions
- Variations
- Equipment
- Storage
- Top tip - for cooking Bandhakopir Torkari
- Recipe Card
- Frequently Asked Questions
- Related
- Pairing
- Food safety
- Have you tried the Bengali Bandhakopi Ghonto recipe from Debjanir Rannaghar!
- Here's the Badhakopir Tarkari Recipe Pin for your Pinterest Board!
Bengali Bandhakopir Torkari is an excellent accompaniment to Bhoger Khichuri, a traditional Bengali dish made with rice and lentils, or plain rice and dal. You can serve it with Roti or Paratha, which are popular Indian flatbreads. The dish is incredibly versatile and can be enjoyed as a standalone meal or as a side dish to complement other dishes.
Debjani's Note
One of the best things about Bandhakopir Torkari is that it can be paired with a variety of dishes. It is a delightful accompaniment to Bhoger Khichuri, a traditional Bengali dish made with rice and lentils. Personally, I find it pairs perfectly with plain Khichuri.
During the winter months, savoring a generous serving of Bandhakopir Torkari alongside soft roti brings immense joy. The warmth and comfort of this dish are perfect for cold winter evenings, and it is a great way to enjoy the seasonal flavors of fresh cabbage.
Growing up in a joint family, these seasonal delicacies were a regular part of our Sunday breakfast. Although cabbage is now available year-round, fresh winter cabbage is particularly well-suited for this recipe. Its unique flavor and texture make it the perfect addition to this dish, and it is sure to be a hit with your family and friends. So why not give it a try today and experience the delicious flavors of Bandhakopir Torkari for yourself?
Watch how to make our Bengali Niramish Bandhakopir Torkari
Ingredients
The dish is a perfect example of Bengali cuisine, which is known for its rich flavors and diverse ingredients.
- Cabbage
- Potato
- Green Peas
- Tomatoes
- Green Chilies
- Cashewnuts
- Raisin
- Ginger Paste
- Sugar
- Cumin Powder
- Bengali Garam Masala Powder
- Turmeric Powder
- Salt
- Red Chili Powder
- Mustard Oil
- Ghee
- Dry Red Chili
- Bay Leaves
- Cumin Seed
- Green Cardamom
- Cloves
- Cinnamon Stick
See the recipe card for quantities.
Instructions - Bandhakopir Torkari
First, chop and wash the cabbage.
Then, peel and cut the potatoes according to the recipe video.
Chop the tomatoes and green chilies. Make the spice paste as instructed in the recipe card.
Heat mustard oil and fry the potatoes with turmeric powder and salt. Refer to the recipe card or video for more details.
Next, temper the oil with whole spices.
Add the chopped tomatoes.
Cook and then add the spice paste and slow cook.
Now add green peas and chilies as well and mix.
Add in the cabbage and mix well to incorporate the spices.
Slowly cook the cashew nuts and raisins, following the recipe card for more details.
Finally, mix in ghee and Bengali garam masala.
Serve Badhakopir Torkari hot.
If you have the patience to slow cook, there is no need to add any extra water when preparing Bandhakopir ghonto. The cabbage itself will provide enough moisture for the dish to cook in. Adding water will only result in an undesired sogginess.
Substitutions
- Sugar - Although sugar is not a necessity, it does enhance the flavor of the dish.
- Cashewnits and Raisin - The inclusion of cashew nuts and raisins, while not mandatory, adds a lavish touch to this vegetarian cabbage curry.
- Ghee - Likewise, while it is possible to exclude Ghee, its irresistible aroma and taste should not be overlooked. However, skip Ghee if you are vegan.
Variations
To introduce a fiery twist to your dish, incorporate additional green chilies during the cooking process or opt for a sprinkle of chili powder. And remember, for an indulgent touch, don't overlook the inclusion of ghee.
Equipment
When it comes to preparing cabbage and other vegetables, having a sharp knife or a Traditional Bonti is absolutely necessary. Personally, I find that using a sturdy kadhai is my preferred choice when cooking Bengali dishes like this.
Storage
Occasionally, I chop cabbage ahead of time and keep it in the fridge in a sealed bag. However, I always use freshly cut potatoes and tomatoes. After cooking, I store bandhakopir torkari in the refrigerator for a maximum of 1 or 2 days, but only if there are leftovers, which I keep in an airtight container. Before serving, I make sure to heat it thoroughly.
Top tip - for cooking Bandhakopir Torkari
To achieve the perfect Bandhakopir Ghonto, it is crucial to maintain a low flame throughout the cooking process. By avoiding the use of water and instead, slowly cooking the cabbage alongside various vegetables and spices, a delightful outcome is ensured. This simple yet effective technique holds the key to mastering the art of Bandhakopir Torkari.
Recipe Card
Bandhakopir Torkari | Badhakopir Ghonto | Bengali Cabbage Sabzi
Bengali Bandhakopir Torkari, popularly referred to as Badhakopir Ghonto, is a delectable vegetarian delicacy. This dish harmoniously combines cabbage, potatoes, and green peas, meticulously cooked to achieve the ideal texture. The flavors are enhanced with a medley of aromatic spices, Bengali Garam Masala, and a touch of ghee. Prepare to be enchanted by this tantalizing creation.
Equipment
- 1 Wok
- 1 Lid
- 1 Spatula
- 1 Chopping Board
- 1 Knife
- 3-4 Bowls
Ingredients
- 1 Cabbage
- 4 Potato
- 1 Cup Green Peas
- 2 Tomatoes
- 4 Green Chilies
- 10 g Cashewnuts
- 10 g Raisin
- 1.5 Tbsp. Ginger Paste
- 2 Tsp. Sugar
- 1.5 Tsp. Cumin Powder
- 1 Tsp. Bengali Garam Masala Powder
- 1.5 Tsp. Turmeric Powder
- 1.5 Tsp. Salt
- 1.5 Tsp. Red Chili Powder
- 5 Tbsp. Mustard Oil
- 1 Tbsp. Ghee
- 4 Dry Red Chili
- 3 Bay Leaves
- 1 Tsp. Cumin Seed
- 5 Green Cardamom
- 5 Cloves
- 2 Cinnamon Stick
Instructions
Prep Work
- Finely slice a cabbage.
- Rinse the cabbage thoroughly under running water, repeating this process 2-3 times. Peel and dice 4 potatoes into small cubes, then rinse the potato cubes under running water to remove excess starch.
- Soak them in water to prevent them from turning black.
- Proceed to chop 2 tomatoes and cut green chilies into long strips.
- Next, create a spice paste by combining 1.5 tablespoons of ginger paste, 2 teaspoons of sugar, 1.5 teaspoons of cumin powder, 1 teaspoon of turmeric powder, 1 teaspoon of salt, 1.5 teaspoons of red chili powder, and 1 tablespoon of mustard oil.
Cooking
- In a kadhai, heat 4 tablespoons of mustard oil.
- Begin preparing the Badhakopir Torkari by frying the potatoes over low heat. While frying the potatoes, add ½ teaspoon each of turmeric powder and salt.
- This process should take around 3 minutes.
- Once the potatoes are fried, there is no need to strain them; instead, set them aside to add the tempering ingredients individually. Add 4 dry red chilies, 1 teaspoon of cumin seeds, 2 cinnamon sticks, 5 green cardamoms, 5 cloves, and 3 bay leaves.
- Cook for 1 minute.
- Now, add the chopped tomatoes and cook for an additional 2 minutes after mixing.
- At this point, add the spice paste and cook for 2 minutes over medium heat.
- By this time, the mixture should start releasing oil from the edges.
- Now add green peas and green chilies and mix.
- Next, add the cabbage and thoroughly combine it with the spices.
- Once mixed, cover the Kadhai/ Pan with a lid and cook the mixture on low heat for 5 minutes.
- After this time, remove the lid and add the cashew nuts and raisins, giving it another good mix.
- At this point, the cabbage will begin to release moisture and the potatoes will be about two-thirds cooked.
- Cover the mixture again with the lid and continue cooking on low heat for 10 minutes, stirring occasionally to prevent burning.
- There is no need to add extra water. The low heat and the moisture from the cabbage will help to cook the Bengali Cabbage Sabzi.
- After 10 minutes, add 1 teaspoon of Bengali Garam Masala and 1 tablespoon of Ghee, mixing them into the Bandhakopir Ghonto.
- Once everything is well combined, turn off the heat.
- Allow the Bandhakopir Torkari to rest for 10 minutes before serving.
- Bengali Bandhakopir Torkari, also known as Bandhakopir Ghonto, pairs perfectly with Bhoger Khichuri. Or with a simple combination of rice and lentils or Roti or Paratha.
Video
Notes
- It is worth noting that you can reduce or omit the sugar, as it is used to balance the flavor.
- Cashew nuts and raisins are also optional, but they add richness to this vegetarian Cabbage curry.
- Similarly, you can choose to omit the Ghee, but it provides a wonderful aroma and flavor.
Nutrition
Frequently Asked Questions
Cabbage possesses the ability to regulate cholesterol levels and blood sugar while providing a good source of dietary fiber. Its nutrient composition is exceptional, particularly with high contents of vitamins C and K. Moreover, the consumption of cabbage has the potential to reduce the likelihood of specific illnesses, enhance digestion, and alleviate inflammation. Furthermore, cabbage adds a delicious and cost-effective touch to various culinary creations.
Adding cashew nuts, raisins, and ghee to this cabbage curry will provide an indulgent touch, even though they are not necessary components.
Related
Looking for other recipes like this? Try these:
Pairing
Bandhakopir Torkari, a traditional Bengali dish made with cabbage, is a versatile accompaniment that can be enjoyed with a variety of dishes. Whether you're looking for a warm and comforting meal on a chilly winter day or a flavorful side dish to spice up your evening meal, Bandhakopir Torkari is the perfect choice.
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Food safety
Ensure that food is cooked to a minimum temperature of 165 °F (74 °C). Refrain from using utensils on cooked food that have been used with raw ingredients. Avoid leaving cooking food unattended at all times. After cutting vegetables, make sure to wash them thoroughly. Opt for oils that have a high smoking point to prevent the formation of harmful compounds.
Have you tried the Bengali Bandhakopi Ghonto recipe from Debjanir Rannaghar!
Please inform me of your experience and feel free to send a photo to dolonchttrj@gmail.com. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Badhakopir Tarkari Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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