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Bangali Bandhakopir Tarkari | Bandhakopir Ghonto

Bandhakopir Torkari (Bengali Cabbage Curry) is a simple yet delicious niramish Bengali dish. Bandhakophir Torkari is made with cabbage, peas and potatoes and flavoured with spices and Bengali garam masala and a dollop of ghee. A delicious bengali comfort food.
Prep Time10 mins
Cook Time40 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: bandhakopir ghonto recipe, Bandhakopir torkari recipe, bengali cabbage recipe, bengali style cabbage curry, dry cabbage curry
Servings: 6 people


  • large thick bottomed pan/ large Kadhai


  • 1 medium Cabbage
  • 2 medium Potatoes
  • 3/4 cup Peas
  • 1 Tomato, chopped
  • 1 inch Ginger, grated
  • 2 green chillies sliced
  • 1-2 Bay leaf
  • 2 Red dry chilli, broken
  • 1 tsp Cumin seeds
  • 2-3 Green cardamom
  • 3 Cloves
  • 1 inch Cinnamon stick
  • 1 tsp Turmeric powder
  • 1 1/2 tsp Cumin powder
  • 1/2 tsp Coriander powder
  • 1 tsp Red chilli powder
  • 1 tsp Sugar
  • Salt as required
  • 4-5 tbsp Oil/ Mustard oil/ Ghee
  • 1 tsp Bangali Garam masala powder
  • 1 tsp Ghee


  • Wash and shred the cabbage into very thin strips.
  • Wash, peel and cut the potatoes into large chunks(I like my potato pieces big as it soaks up all the flavours), sprinkle it with little salt and turmeric.
  • In a heavy bottom pan heat 2 tbsp of oil, when hot enough add in the potatoes pieces and fry for few minutes till it turns golden brown. Remove with slotted spoon and keep it aside.
  • Add the remaining oil to the pan. When hot, add the garam masala (for more flavour crush roughly the garam masala in a pestle and mortar) when it starts sizzling and you get the beautiful aroma of the spices add bay leaf, dried red chillies and cumin seeds.
  • When the cumin seeds starts spluttering add the grated ginger, green chillies, tomato, and all the masala powders and fry for few minutes until tomato becomes soft and mushy and the oil separates from the sides.
  • Now add the shredded cabbage and green peas and salt and toss everything together and cook on medium heat for 4-5 minutes.
  • Add the fried potatoes and mix everything well. Now add half cup of water, cover and cook on low to medium heat for 20-25 minutes tossing frequently every few minutes.
  • Now add the sugar and mix everything well.
  • Continue cooking till all of the water is dried out and the potatoes and cabbage pieces are cooked. The cabbage pieces might not appear as whole, they will be quite mushed.
  • Sprinkle the bengali garam masala and the ghee in it and mix everything.
  • Serve warm with roti or rices as a side.