Bandhakophir Ghanto—Cabbage & potatoes— Bengali style recipe

  • 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.


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


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



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




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.


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.


Add in the green peas.


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


Serve hot!

Tastes great with both rotis and rice!

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