Bengali Cabbage Recipe with Potatoes and Peas (Bandha Kopir Torkari)

Cabbage or Bandha kopi as it is called in Bengali, is a vegetable that is available all over the world. In India, the winter months are best suited for growing cabbages. It tastes really good then. However, it is found in the stores throughout the year. Cabbage is a good source of dietary fibres and when eaten raw it provides vitamins K and C. Raw cabbage is used in making Coleslaw salads. It is also used in other salads. Here in India, we like to make a vegetable side dish with cabbage. Sometimes I cook it with fish head or small shrimps. Generally, I like to cook it the Bengali vegetarian way with Potatoes and Peas.

RECIPE FOR BANDAKOPIR TORKARI (Cabbage cooked with Potatoes and peas)

Ingredient: I have measured the ingredients in cups and spoons since they are available in all kitchens.

These are the spices used: Dhania (Coriander) powder, Jeera (Cumin) powder, Garam masala, Haldi ( Turmeric) powder, Chilli ( mirchi) powder, Sugar( Chini) and Salt ( Namak).

These are the spices for the Seasoning ( Phoron/ Tarka)

Hing (Asafoetida), Tej patta ( Bay leaf), Mirchi ( dry red chilies), and Jeera ( cumin ) seeds.

We also need Mustard oil ( or any oil like Corn or Canola ), and Ghee ( clarified butter)

Cabbage cooked with peas and potatoes (Bandha kopir torkari) can be served as a side dish with Rice and Dal. It can also be served with Roti or Paratha.

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Bengali Cabbage Recipe with Potatoes and Peas (Bandha Kopir Torkari)

Bandha Kopir Torkari is a simple Bengali cabbage dish cooked with potatoes and peas, lightly spiced with cumin, coriander and garam masala. A comforting vegetarian side dish that goes beautifully with rice and dal, or with roti or paratha.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Side Dish

Cuisine: Bengali , Indian, vegetarian

Ingredients Equipment Method

Ingredients

  

For tadka /phoron/ seasoning the oil

• 1 piece Bay leaf ( Tejpatta)
• 2 pieces Dry Red chilies
• ¼ tsp. Hing ( Asafoetida) powder
• ¼ tsp. Cumin seeds ( Jeera)

Ingredients

• 2 ½ cups Cabbage ( bandha kopi) chopped
• ¾ cup Potatoes (Aloo) peeled and diced
• ½ cup Peas (Matar)
• ½ tsp Cumin ( Jeera ) powder. 1/2 tsp
• 1 tsp Coriander ( Dhania) powder.
• ¼ tsp Turmeric ( Holud ) powder.
• 1 tsp Salt. (Namak)
• ¼ tsp. Chili ( Lonka) powder.
• ½ tsp Sugar ( Chini) 1/2 tsp
• ¼ tsp. Garam masala
• 1 Tablespoon Tomato puree ( from fresh tomatoes) Or 1 tsp. puree from a can
• 1 tsp. Ghee
• 3 Tablespoons Oil , it can be Mustard or any vegetable oil 3 Tablespoons
• ½ cup water may need more

Equipment

• 1 knife
• 1 cutting board
• 1 saucepan
• 1 wok or a pan

Method

 

Preparation

1. Cut the cabbage into thin slices, like julienne ( chopped finely). In a sauce pan put the cabbage with 1/2 tsp.of salt and 1/2 cup of water. Cover the pan and let it boil for 5 to 7 minutes. Then drain off the water. Keep the cabbage aside, save the water too.
2. Peel the potatoes and dice it. In the US it is best to use the Yukon gold variety or the red potatoes.
3. Make the Garam masala by grinding together ,1 inch piece of cinnamon, 4 or 6 cloves, and 5 or 7 green cardamoms..

Making the cabbage torkari

1. Heat a saucepan or a kadai (wok) , and add the oil
2. Saute the diced potatoes when the oil is hot, take it out and keep aside.
3. in the remaining oil, add the Seasoning / (Tarka / Phoron) spices, hing, Jeera and Chilies and Bay leaf
4. Once the Jeera and the Chilies are slightly brown and smell good, add the cabbage to the pan. Then, add the potatoes and stir.
5. Add rest of the spices except the Garam masala. Add the tomato puree,Jeera (Cumin) powder, dhania ( Coriander) powder, Holud (Turmeric) powder, chili ( lonka /mirchi) powder, salt, and sugar and stir well.
6. Add 1/4 cup of saved Water and cover the pan. Let it simmer on low heat till the potatoes are cooked.
7. Remove the lid and add the frozen peas, stir till all the water dries out.
8. Increase the flame a little. Add the Garam Masala and Ghee. Keep stirring until the cabbage starts to stick at the bottom. Scrape out the brownish bits and stir into the cabbage.
9. Take it off the stove and transfer to a serving bowl.
10. Cabbage cooked with peas and potatoes (Bandha kopir torkari) can be served as a side dish with Rice and Dal. It can also be served with Roti or Paratha.