Bandhakopir Dalna


1.  Bandhakopi or Cabbage (1 large chopped)

2.  Potatoes (3 potatoes medium pcs)

3.  Onions (2 cups sliced)

4.  Tomatoes (2 medium chopped)

5.  Garlic (5-6 cloves)

6.  Ginger (1/3 inch slice)

7.  Green Peas (1/2 cup)

8.  Whole Jeera (1 tspn)

9.  Jeerey or Cumin Powder (1 tspn)

10. Dhoney or Coriander Powder (1 tbl spn)

11. Fresh Green Chilli (3-5 pcs)

12. Bayleaf (2 pcs)

13. Garam Masala Powder (1 tspn)

14. Sugar (2 tspn)

15. Salt to taste

16. Oil (3 tbl spn)

17. Turmeric Powder (1/2 tspn)

18. Red chili powder (1/2 tspn)

19. Ghee or clarified butter (few drops)


STEP 1 : Here is a look at the primary ingredients for cooking this recipe, scroll up for the detailed list of ingredients and their amounts . Wash thoroughly and finely chop up the cabbage . Make a rough paste of the ginger, garlic and green chilies . Slice the onions and chop the tomatoes . Peel and cut the potatoes in cubes .

STEP 2 : Heat up some oil and add in the whole cumin seeds or jeera . Stir a bit and add in the onions, the ginger garlic green chili paste and the tomatoes . Add in 2 tspn sugar and salt to taste . Add in the dry spices, turmeric powder and red chili powder and stir well till the onions turn translucent and the tomatoes become tender .

STEP 3 : Add in the potato cubes and stir fry for 5 mins . Add in the bay leaves .

STEP 4 : Put in the chopped cabbage and then mix well . Cover and cook for 20 mins on medium low heat after adding half a cup of water . The cabbage will reduce in volume by 25 % so don’t add too much salt at this point . We can check and fix the salt and sugar later once the volume reduces .

STEP 5 : Now add in the green peas and few drops of ghee or clarified butter . Check and fix the salt and sugar and definitely add in more chilies if you like it as spicy as the traditional professional cooks of Bengal or the Thhakur used to cook it in ceremony houses or kaajer bari .

STEP 6 : Add in a pinch of garam masala powder after turning off the heat . Overcook the bandhakopi just bit for about 2-3 mins till it sticks to the pan or pot a little . This adds a great taste and a slightly burnt flavour which brings out the authentic bandhakopir dalna or bandha kopir ghonto or the Bengali style cabbage curry taste .