Prep Work

1. Finely slice a cabbage. 
2. 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.
3. Soak them in water to prevent them from turning black.
4. Proceed to chop 2 tomatoes and cut green chilies into long strips.
5. 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 

1. In a kadhai, heat 4 tablespoons of mustard oil.
2. Begin preparing the Badhakopir Torkari by frying the potatoes over low heat. While frying the potatoes, add 1/2 teaspoon each of turmeric powder and salt.
3. This process should take around 3 minutes.
4. 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.
5. Cook for 1 minute.
6. Now, add the chopped tomatoes and cook for an additional 2 minutes after mixing.
7. At this point, add the spice paste and cook for 2 minutes over medium heat.
8. By this time, the mixture should start releasing oil from the edges.
9. Now add green peas and green chilies and mix.
10. Next, add the cabbage and thoroughly combine it with the spices.
11. Once mixed, cover the Kadhai/ Pan with a lid and cook the mixture on low heat for 5 minutes.
12. After this time, remove the lid and add the cashew nuts and raisins, giving it another good mix.
13. At this point, the cabbage will begin to release moisture and the potatoes will be about two-thirds cooked.
14. Cover the mixture again with the lid and continue cooking on low heat for 10 minutes, stirring occasionally to prevent burning.
15. 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.
16. After 10 minutes, add 1 teaspoon of Bengali Garam Masala and 1 tablespoon of Ghee, mixing them into the Bandhakopir Ghonto.
17. Once everything is well combined, turn off the heat.
18. Allow the Bandhakopir Torkari to rest for 10 minutes before serving.
19. 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.