Bandhakopir Ghonto

Bengali Cabbage curry

In winter months when fresh cabbage available in the market, I buy them often than almost any other vegetables and enjoy them in sweet or savory dishes .This tasty curry takes minimal effort and can be paired with rice or bread for a satisfying family meal. Buy firm and fresh cabbage and to save time slice and store in a bag in the fridge.

Badha Kopir ghonto-recipe by Foodie's Hut


Making of Badha Kopir ghonto-recipe by Foodie's Hut


Hope you like this recipe and make it for your weeknight dinners.

Serves: 6

Prep Time: 5-10 mins

Cook Time: 20mins


  • A small Cabbage (750 gm) finely shredded or sliced
  • 1/3 cup green peas
  • 2 medium size Potatoes ( 2 cups) cut into cube
  • 1 medium Tomato chopped ( ½ cup)
  • 1/4 cup mustard oil or vegetable oil

For seasoning,

  • 1 1/2 tsp cumin powder
  • 1 tsp turmeric powder
  • 1/2 extra hot red chili powder
  • 1/4 tsp sugar
  • Salt to taste
  • 1/4 tsp garam masala
  • 2-3 green chillies
  • ½ tsp ghee( optional)

For tempering,

  • 1 bay leaf
  • 1 small dry red chili
  • 1/2 tsp cumin seeds


  1. Cut the Cabbage into thin slices, then wash in cold water for two - three times. Then drain the Cabbage and place the sliced cabbage in a colander or sieve.
  2. In a shallow  bowl add cumin powder, turmeric powder, chilli powder, salt , sugar, and couple tablespoons of water to make a thick paste and keep aside.
  3. In a preheated dutch oven  heat about a tablespoon of oil over medium heat,  reduce the temperature to low,add shredded cabbage , sprinkle little bit salt and turmeric powder, give a good stir to mix everything.
  4. Bring the temperature to medium-low, cover with a lid and continue cooking until cabbage is 80%  done or almost cooked through. It will take approximately 10 minutes. Transfer the cooked Cabbage in a big bowl.
  5. Add remaining  oil in  the Dutch Oven and  heat over medium heat.
  6. Add potatoes, sprinkle  salt just for the potatoes, ( if you want you can sprinkle some turmeric powder too)  over medium heat continues cooking until potatoes are almost cooked through and develop a golden colour. Remove from oil and keep along with the cooked Cabbage.
  7. Add the tempering to the remaining oil and stir for a few seconds, then add the spice paste, chopped tomato, give a gentle mix, cover with a lid and cook over medium-low heat for a couple of minutes or until oil is releasing from the mixture.
  8. Add back cooked Cabbage and Potatoes, give a good mix , cover with a lid and let it cook over medium heat for a couple of minutes, about 5-6 minutes. Don’t forget to stir every now and then, else the mixture will stick to the inner bottom of the pan.
  9.  Add green chillies, ghee, sprinkle garam masala and cook over high heat for 2-3 minutes to develop a nice colour.
  10. Remove from heat, cover with a lid and give 10 -15 minutes standing before serve.


Recipe by: Shyamali Sinha

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