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Bandhakophir Ghanto—Cabbage & potatoes— Bengali style recipe

2014-09-30
  • Servings : 5
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

A simple yet delicious, everyday vegetable- something my husband absolutely loves. Cabbage and potatoes- sort of sounds like something you could cook anytime of the year , specially in the UK.

This is  especially eaten in any Puja or festivities alongwith Roti, Luchi (Poori), Rice, Khichdi and forms part of the bhog that’s offered.

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Finely chop and pressure cook/ microwave the cabbage. Keep aside.

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In a wok, heat oil. Add in the cumin seeds, After 30 seconds, add in the green chilli and bayleaves.

 

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Add in the diced potatoes. Sprinkle a bit of salt and fry till light brown. Keep aside.

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Heat 1 tsp oil. Add in the grated ginger. Add the green chilli. After 30 seconds, add in the turmeric and chilli powders mixed with 2 tbsp water. Add the dhaniya-jeera ( Coriander cumin ) powders. Mix well.

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When the water evaporates from the spices and the oil separates, add the boiled/ cooked cabbage. Mix well. When soft, add in the fried potatoes.

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Add in the green peas.

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Cover and cook for some more time, till the vegetables are soft. Then add in the ghee, cinnamon and cardamom powders.

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Serve hot!

Tastes great with both rotis and rice!

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