Saturday, March 4, 2017

Bandhakopir Ghonto / Dalna - Easy Bengali cabbage curry with peas and potato


Winter is almost finished and one of the winter vegetable cabbage is becoming unavailable. Hence I thought of including this famous Bengali side dish now. Bandhakopir Tarkari or Ghonto is a simple cabbage curry and it is a pure vegan dish without even garlic and onion. Cabbage is an excellent source of vitamin K, vitamin C and vitamin B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper. Additionally, cabbage is a good source of choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein and niacin. There are many dishes with this veggie both internationally and in India. This one is an authentic Bengali preparation which is both healthy and tasty.

Preparation Time: - 20 min

Cooking Time: - 30~35 min

Servings: - 4~5 persons


  1. 1 medium Cabbage
  2. 2 medium or 1 large Potato
  3. 1 medium Tomato
  4. 2 green Chilies slitted
  5. 60 gm Green peas
  6. 2 Bay leaves
  7. 1 ½ tbsp. freshly grated Ginger  
  8. 1 ½ tsp Cumin powder
  9. 1 tsp Coriander powder (optional)
  10. ½ tsp Red Chili powder (optional – I did not use as my kids also have this)
  11.  ½ tsp Garam Masala
  12.  ½ tsp Sugar (optional – I used it but you can avid if you have any issue)
  13.  1 ½ tsp Whole Jeera / cumin seeds
  14.  Salt as par taste
  15.  1 ½ tsp Turmeric Powder
  16.  4 tbsp Mustard oil (As it is a Bengali dish I prefer mustard oil but you can also use any vegetable oil if you do not like the pungent smell of mustard)
  17.  1 tsp Ghee


  1. Chop finely a medium size cabbage and tomato. It is said that if the shredding of cabbage is super fine it becomes tastier.
  2. Peel and wash the potato and cut into cubes.
  3. Grate the ginger and keep aside. Slit the green chillies vertically. I am preparing this dish keeping my kids in mind – hence used chillies this way. But you can remove stem and then chop finely. You can use more chillies in number also.
  4. Heat oil in a non-stick kadai /pan with burner turned to high position. The kadai needs to be big enough to hold the whole of cabbage pieces.
  5. When heated sufficiently ( smoke started coming out) shallow fry the potatoes with little salt and turmeric powder till they turn light golden yellow. Keep aside.
  6. Now add bay leaves, cumin seeds and a green chili to heated oil. When spices splutter add grated ginger and turmeric powder.
  7. Sprinkle cumin powder and coriander powder (optional). You can add red chili powder if you want it more spicy. I did not use red chili powder as I was preparing for my kids.
  8. Fry the spices till the oil starts separating from the masala. If needed sprinkle water while frying.
  9. Add tomato and fry till the tomatoes are all nicely mushed up and there is no raw smell.
  10. Now add the green peas and fried potatoes. Stir continuously for 2~3 minutes.
  11. Now add the shredded cabbage little by little. Stir and mix with the spices thoroughly. You may need to add little turmeric powder here for colour. Ultimately there should be a smooth coat of masala on the cabbage pieces.
  12. Once mixing is done cover the kadai and cook till the cabbage is done.
  13. You may need to sprinkle little bit of water. Lift the lid and check frequently.
  14. Add sugar if you prefer.
  15. Once cabbage is done, sprinkle Garam masala from top.
  16. Stir and mix for 30 seconds and switch off the burner.
  17. Add Ghee and mix well.

Your yummy Bandhakopir Ghonto is ready. Serve hot with steamed rice and any kind of Dal (Lentil).

As always please feel free to comment, criticize and seek if any help is required. I am all ears.