Bandhakopir ghonto recipe aka Bandhakopir tarkari recipe step by step

Bandhakopir ghonto recipe aka Bandhakopir tarkari recipe with step by step detail. Bandhakopir ghonto is basically a mushy Bengali cabbage curry with potato and green peas (optional). This cabbage curry is cooked in ghee garam masala and without onion garlic (niramish in bengali language). In short, this dish is similar to North Indian style Patta gobhi ki sabji or Bandh gobhi ki sabji recipe but without onion and garlic.

Bandhakopir ghonto

Start cooking this Bandhakopir ghonto with cumin, and bay leaves tempering in oil. Then continue this recipe with frying aloo and bandhakopi. Paste of tomato, ginger, and green chillies with cumin powder, hing, salt, sugar and turmeric used to blend with the veggies. Adding green peas pods. Lastly, ghee and garam masala use to enhance the taste and flavour of this cabbage curry.

In West Bengal even in Bangladesh, this no-onion garlic cabbage curry is also known as niramish bandhakopir tarkari. Due to its mushy (ghete Jaoa) nature known as ghonto as well. 

This curry is prepared with finely chopped cabbage, potatoes and green peas pods (though optional). How finely chop the cabbage, the curry will quickly get cooked and mushy as well. Even novices or beginners can use a vegetable chopper to chop the cabbage finely and fastest way

Image showing How to cut cabbage for making Bandhakopir ghonto
How to cut cabbage for making Bandhakopir ghonto

For cooking Bandhakopir ghonto, I always add green peas. Green peas enhance the taste of this curry and healthy as well. In winter, I use fresh green peas and in other season use frozen green peas.

The similar cooking style of Phulkopir dalna. Only instead of phulkopi, badhakopi needs to fry with aloo. The only difference is, phulkopir dalna contains gravy however this bandhakopir torkari get a dry mushy texture. Otherwise taste wise this recipe would have named bandhakopir dalna.

Winter is the best time to cook this Bengali cabbage curry. In winter, newly harvested cabbage is soft & juicy and has no smell. Even cabbage quickly gets soft and mushy while cooking this torkari. Though I fry the cabbage in oil until soft to remove its smell if any and to make it tasty

For the rest of the year, for cooking badhakopir ghonto, cabbage should blanch with salt in low heat by covering the pan. Through this procedure, the cabbage removes its water and gets soft. No water should be added while blanching. Later by removing the water, we can get rid of the bad odour of cabbage. So to get a wintertime taste of this torkari, blanching is a must except in winter.

This Bandhakoipr tarkari is generally served with gorom bhat and dal at lunch or roti at dinner. However, goes well with luchi and porota (paratha) at breakfast.

Let’s check how to make this bandhakopir tarkari recipe at home with simple step-by-step detail. 

Check some bengali bread recipes for having with this cabbage curry,

Luchi recipe
Koraishutir Kochuri recipe
Niramish khichuri or bhoger khichuri also accompanied well with this bandhakopir torkari.

For other popular ghonto recipes check below

Mochar ghonto recipe
Palong shaker ghonto
Muri ghonto recipe

Recipe card of Bandhakopir ghonto recipe

Bandhakopir ghonto recipe aka Bandhakopir tarkari recipe step by step

Recipe by Moumita PaulCourse: Bengal Specialities, Recipes, Veg recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Bandhakopir ghonto is basically a mushy Bengali cabbage curry. This cabbage curry is cooked in ghee garam masala and without onion garlic (niramish in bengali language). This bandhakopir tarkari is Served with rice & dal at lunch, with roti, luchi & porota (paratha) at breakfast or dinner.

Ingredients For Bandhakopir ghonto

  • 750 g Cabbage / Bandhakopi / Patta gobhi / Bandh Gobhi

  • 4 Medium Aloo

  • 1/2 cup Green Peas

  • 1 Medium Tomato

  • 10 g (3/4 inch) Ginger

  • 3 Green Chillies

  • 1/2 tsp Red Chilli Powder

  • 1 tsp Cumin Powder

  • 3/4 tsp Turmeric Powder

  • 1/4 tsp Hing (Asafoetida)

  • 2 tsp Sugar

  • 1+1/2 tsp Salt

  • 1+1/2 tsp Ghee

  • 3/4 tsp Garam masala powder(Homemade/ Store bought)

  • 1/2 cup (8 tbsp) Mustard Oil

  • For Tempering
  • 1/2 tsp Cumin Seeds/ Jeera

  • 2 Bay Leaves

Directions

  • Preparation
  • Thoroughly clean, wash & finely chop the cabbage, and dice the potatoes and green peas pods.
  • Make a smooth paste of ginger, green chilli & tomato. Keep it aside.
  • How to cook Bandhakopir tarkari
  • Heat a pan (on medium heat), add the oil, and let the fumes come out of the oil. Add the potatoes to the oil and fry until golden from all sides.
  • Then add cumin seeds & bay leaves in the same pan. Stir them well and let the aroma of spices come out from the frying.
  • Next, add bandhakopi to the same pan, and mix it well with the fried potatoes. Cover the pan and slow down the heat.
  • After every 45 secs interval, stir the cabbage and again cover the pan until the cabbage and potatoes get soft.
  • Then keep the veggies on one side of the pan, add the masala paste (prepared earlier) to the other side of the pan. 
  • Next add cumin powder, hing, red chilli powder, turmeric powder, salt, and sugar as described above. 
  • Add the green peas. Mix all well together. Cover the pan. 
  • Cook it until masalas the raw smell goes off and the masala nicely blends with the cabbage and potatoes. Can add 1/4 cup of hot water if needed.
  • Get an almost dry gravy. To make it mushier, mash a few potatoes and mix them with the curry.
  • Lastly, add ghee and garam masala powder, mix it well, turn off the heat and cover the pan to infuse the aroma of ghee & garam masala into the curry.
  • Bandhakopir ghonto is ready, serve it with rice & dal or niramish khichuri or bhoger khichuri at lunch. And with roti, luchi & porota at breakfast or dinner.

Notes

  • Instead of blanching, can pressure cook the cabbage and alu with 1 cup of water on medium flame with a whistle. After boiling remove the water and cook it as directed in this recipe.
  • While cooking always adds hot water if required in cooking. Otherwise, the taste gets bland.
  • For making Bandhakopir ghonto try to buy small cabbages which have dark green outer leaves.

How to make Bandhakopir ghonto recipe step by step

Preparation

  • Thoroughly clean, wash & finely chop the cabbage, and dice the potatoes and green peas pods.
Bandhakopir ghonto recipe: Bandhakopi, aloo and frozen or fresh koraishuti - 3 main ingredients of Bandhakopir ghonto recipe
  • Make a smooth paste of ginger, green chilli & tomato. Keep it aside.
Bata moshla or masala paste for cooking Bandhakopir ghonto torkari

How To Make Bandhakopir ghonto

  • Heat a pan (on medium heat), add the oil, and let the fumes come out of the oil. Add the potatoes to the oil and fry until golden from all sides.
Bandhakopir ghonto recipe: Frying aloo
  • Then add cumin seeds & bay leaves in the same pan. Stir them well and let the aroma of spices come out from the frying.
Bandhakopir ghonto recipe: Tempering oil with whole cumin and bay leaves
  • Next, add the cabbage to the same pan, and mix it well with the fried potatoes. Cover the pan and slow down the heat.
Frying cabbage before making curry
  • After every 45 secs interval, stir the cabbage and again cover the pan until the cabbage and potatoes get soft.
Bandhakopir ghnoto recipe: Aloo and cabbage perfectly cooked and gets soft
  • Then add the masala paste (prepared earlier) to one side of the pan. Also add cumin powder, hing, red chilli powder, turmeric powder, salt, and sugar. 
Bandhakopir ghonto recipe: Adding bata masala and powdered masala
  • Add the green peas. Mix all well together. Cover the pan. 
Bandhakopir ghonto recipe: Adding green peas (koraishuti)
  • Cook it until masalas the raw smell goes off and the masala nicely blends with the cabbage and potatoes. Can add 1/4 cup of hot water if needed.
Badhakopi, alu, koraishuti mixed up with masala
  • Get an almost dry gravy. To make it mushier, mash a few potatoes and mix them with the curry.
Mashing alu to make this cabbage curry dry and mushy or ghonto
  • Lastly, add ghee and garam masala powder, mix it well, turn off the heat and cover the pan to infuse the aroma of ghee & garam masala into the curry.
Adding ghee and garam masala to Bandhakopir ghonto
Bandhakopir ghonto is ready

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