Bandhakopir Ghonto (Bengali Style Cabbage Fry) Recipe
Bandhakopir Ghonto is a traditional Bengali-style cabbage stir-fry that’s simple yet flavorful. This comforting dish is a perfect side for your lunch or dinner. The combination of tender cabbage, crisp potatoes, and aromatic spices makes it a delightful treat. Often served with Bengali Luchi (deep-fried flatbreads) and a refreshing Tomato Onion Cucumber Raita, this dish brings the authentic taste of Bengal to your table.
Recipe Details
- Cuisine: Bengali
- Course: Main or Side
- Diet: Vegetarian
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Cabbage (Patta Gobi/ Muttaikose) | 1 (shredded) |
| Potato (Aloo) | 1 (cubed) |
| Green peas (Matar) | 1/4 cup (shelled) |
| Tomato | 1 (finely chopped) |
| Green Chilies | 1 (cut lengthwise) |
| Ginger | 1/2 inch (grated) |
| Mustard oil (for frying) | 2 teaspoons |
| Red Chilli powder | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Coriander powder (Dhania) | 1/2 teaspoon |
| Garam masala powder | 1/4 teaspoon |
| Sugar | 1/2 teaspoon |
| Salt | To taste |
| Mustard oil (for tempering) | 2 teaspoons |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Bay leaf (Tej Patta) | 1 |
| Dry Red Chilli | 1 (halved) |
Instructions
-
Fry the Potatoes:
Begin by heating 2 teaspoons of mustard oil in a kadai or wok. Once the oil starts to smoke, add the cubed potatoes along with a pinch of turmeric and salt (to taste). Fry the potatoes over medium heat until they turn golden and crispy. Once roasted, transfer them to a separate container and set aside. -
-
Cook the Cabbage:
In the same wok, add the shredded cabbage along with the remaining turmeric, salt (to taste), and 1/4 cup of water. Cover the wok and let the cabbage cook on a low flame for about 5 minutes. After 5 minutes, open the lid and cook on medium flame, allowing the excess water to evaporate and the cabbage to soften and absorb the spices. Once cooked, transfer the cabbage into the container with the roasted potatoes. -
Prepare the Tempering (Tadka):
Place the wok back on low heat and add 2 teaspoons of mustard oil for tempering. When the oil heats up, add the cumin seeds, bay leaf, and halved dry red chili. Let the spices crackle and release their aroma. -
Add Aromatics and Spices:
Once the tempering is ready, add the sliced green chilies, grated ginger, and chopped tomatoes. Stir and cook the tomatoes until they soften and become mushy. Add the red chili powder, coriander powder, garam masala powder, and sugar. Continue to cook, stirring occasionally, until the tomatoes are fully cooked and the spices are well-blended into the oil. -
Combine Cabbage and Potatoes:
Now, add the cooked cabbage and potatoes back into the wok with the tempering and spices. Mix everything well, ensuring the cabbage and potatoes are coated with the flavorful tempering. Cook for another 2 minutes on low to medium heat, allowing all the ingredients to combine and the flavors to infuse. -
Final Touch:
Once everything is well-cooked and aromatic, switch off the flame. Your Bandhakopir Ghonto is now ready to be served!
Serving Suggestions
Serve the Bandhakopir Ghonto with Bengali Luchi (deep-fried flatbreads) and a cool Tomato Onion Cucumber Raita for a satisfying and wholesome meal. This dish can also be enjoyed with plain rice for a light yet filling lunch or dinner.
Tips for the Best Bandhakopir Ghonto:
- Mustard Oil: The use of mustard oil in this recipe gives it the authentic Bengali flavor. If you don’t have mustard oil, you can substitute with any vegetable oil, but the taste will differ slightly.
- Adjusting Spice Levels: You can increase or decrease the number of green chilies depending on your spice tolerance.
- Adding More Veggies: You can enhance the dish by adding other vegetables like carrots or beans for more texture and color.
- Serving Variations: For a more indulgent version, you can serve this dish with Bengali Luchi (soft fried flatbreads) or Steamed Rice.
This Bandhakopir Ghonto recipe is a wonderful example of Bengali home cooking — simple, flavorful, and perfect for a weekday meal. With the perfect balance of spices and textures, it’s sure to become a favorite in your kitchen. Enjoy!
