Bandhakopir Ghonto Recipe (Bengali Style Cabbage Fry)
A vegetarian Bengali Recipes recipe with cabbage (patta gobi/ muttaikose) - shredded, potato (aloo) - cubed, green peas (matar) - shelled. Ready in 30 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
12 steps- 1
To begin making the Bandhakopir Ghonto Recipe, heat a kadai/wok with mustard oil and when it starts to smoke add the potatoes, salt (to taste) and pinch of turmeric
potato (aloo) - cubed(1)inch ginger - grated(1/2)teaspoons mustard oil - to fry potato(2)turmeric powder (haldi)(1/4 teaspoon)salt - to tasteteaspoons mustard oil(2) - 2
Fry over medium flame till the potatoes are roasted well and transfer them to another container and set it aside
potato (aloo) - cubed(1)teaspoons mustard oil - to fry potato(2) - 3
In the same wok add the shredded cabbage, remaining turmeric, salt (to taste) and 1/4 cup of water
cabbage (patta gobi/ muttaikose) - shredded(1)turmeric powder (haldi)(1/4 teaspoon)salt - to taste - 4
Cover and cook the cabbage over low flame for 5 minutes
cabbage (patta gobi/ muttaikose) - shredded(1) - 5
Open the lid and cook the cabbage over medium flame, till the excess water is absorbed
cabbage (patta gobi/ muttaikose) - shredded(1) - 6
Transfer the cabbage into the container with potatoes and put the kadai back on low flame
cabbage (patta gobi/ muttaikose) - shredded(1)potato (aloo) - cubed(1)teaspoons mustard oil - to fry potato(2) - 7
Add the mustard oil for tempering in the kadai and temper with ingredients given under 'to temper'
teaspoons mustard oil - to fry potato(2)teaspoons mustard oil(2) - 8
Once tempered add the green chillies, ginger and the tomatoes
green peas (matar) - shelled(1/4 cup)tomato - finely chopped(1)green chillies - cut lengthwise(1)inch ginger - grated(1/2)red chilli powder(1/2 teaspoon)dry red chilli - halved(1) - 9
Add the chilli powder, coriander powder, garam masala, salt and cook the tomatoes, by stirring continuously till they become mushy
tomato - finely chopped(1)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1/4 teaspoon)salt - to tastedry red chilli - halved(1) - 10
Now add the cooked cabbage and potatoes and mix well over low/medium heat for 2 minutes and switch off
cabbage (patta gobi/ muttaikose) - shredded(1)potato (aloo) - cubed(1)teaspoons mustard oil - to fry potato(2) - 11
Your delicious Bandhakopir Ghonto is ready
- 12
Serve Bandhakopir Ghonto along with Bengali Luchi and Tomato Onion Cucumber Raita for a weekday lunch or dinner
tomato - finely chopped(1)
Rate this recipe
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Bandhakopir Ghonto Recipe (Bengali Style Cabbage Fry)
A vegetarian Bengali Recipes recipe with cabbage (patta gobi/ muttaikose) - shredded, potato (aloo) - cubed, green peas (matar) - shelled. Ready in 30 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
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Directions
12 steps- 1
To begin making the Bandhakopir Ghonto Recipe, heat a kadai/wok with mustard oil and when it starts to smoke add the potatoes, salt (to taste) and pinch of turmeric
potato (aloo) - cubed(1)inch ginger - grated(1/2)teaspoons mustard oil - to fry potato(2)turmeric powder (haldi)(1/4 teaspoon)salt - to tasteteaspoons mustard oil(2) - 2
Fry over medium flame till the potatoes are roasted well and transfer them to another container and set it aside
potato (aloo) - cubed(1)teaspoons mustard oil - to fry potato(2) - 3
In the same wok add the shredded cabbage, remaining turmeric, salt (to taste) and 1/4 cup of water
cabbage (patta gobi/ muttaikose) - shredded(1)turmeric powder (haldi)(1/4 teaspoon)salt - to taste - 4
Cover and cook the cabbage over low flame for 5 minutes
cabbage (patta gobi/ muttaikose) - shredded(1) - 5
Open the lid and cook the cabbage over medium flame, till the excess water is absorbed
cabbage (patta gobi/ muttaikose) - shredded(1) - 6
Transfer the cabbage into the container with potatoes and put the kadai back on low flame
cabbage (patta gobi/ muttaikose) - shredded(1)potato (aloo) - cubed(1)teaspoons mustard oil - to fry potato(2) - 7
Add the mustard oil for tempering in the kadai and temper with ingredients given under 'to temper'
teaspoons mustard oil - to fry potato(2)teaspoons mustard oil(2) - 8
Once tempered add the green chillies, ginger and the tomatoes
green peas (matar) - shelled(1/4 cup)tomato - finely chopped(1)green chillies - cut lengthwise(1)inch ginger - grated(1/2)red chilli powder(1/2 teaspoon)dry red chilli - halved(1) - 9
Add the chilli powder, coriander powder, garam masala, salt and cook the tomatoes, by stirring continuously till they become mushy
tomato - finely chopped(1)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)coriander powder (dhania)(1/2 teaspoon)garam masala powder(1/4 teaspoon)salt - to tastedry red chilli - halved(1) - 10
Now add the cooked cabbage and potatoes and mix well over low/medium heat for 2 minutes and switch off
cabbage (patta gobi/ muttaikose) - shredded(1)potato (aloo) - cubed(1)teaspoons mustard oil - to fry potato(2) - 11
Your delicious Bandhakopir Ghonto is ready
- 12
Serve Bandhakopir Ghonto along with Bengali Luchi and Tomato Onion Cucumber Raita for a weekday lunch or dinner
tomato - finely chopped(1)
Rate this recipe
