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.
Servings: 6 People
Calories: 286kcal
Cost: Rs 150
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 tablespoon Ginger Paste
- 2 teaspoon Sugar
- 1.5 teaspoon Cumin Powder
- 1 teaspoon Bengali Garam Masala Powder
- 1.5 teaspoon Turmeric Powder
- 1.5 teaspoon Salt
- 1.5 teaspoon Red Chili Powder
- 5 tablespoon Mustard Oil
- 1 tablespoon Ghee
- 4 Dry Red Chili
- 3 Bay Leaves
- 1 teaspoon 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
Recipe Tips
- 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
Serving: 75g | Calories: 286kcal | Carbohydrates: 33.9g | Protein: 5.5g | Fat: 15.6g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 633mg | Fiber: 6.5g | Sugar: 7.4g
