Dec 30, 2010

Bandhakopir Dalna (Dry Cabbage Curry)

 Food value of Cabbage:

This parcel of vegetable is nutrient-packed and low in calorie.  It is impressive with its high content levels of calcium, iron, iodine, potassium, sulfur, and phosphorus.  In the vitamins department, it is loaded with vitamins A, B1, B2, B6, C, E, K and folic acid. There are many varieties of making this dish. This recipe is a very popular Bengali dish. I knew this recipe from my mother. So I would like to share you of all ……… 


White Cabbage head : 500 gms
Potato : 3 pieces
Green peas : 1/2 cup(fresh or frozen)
Ginger paste : 2 Tsp. (teaspoon)
Tomato : 1(Big)
Bay Leaf :1
Cumin Seeds : 1 tsp.(teaspoon)
Black cumin seeds: 1 tsp.
Turmeric Powder : 2 tsp.
Red chilli Powder : 1tsp
Cumin powder : 2 tsp.
Coriander powder : 2 tsp.
Salt to taste
Sugar : 1
Mustard Oil : 2 tblsp.
Ghee : 1 tsp.
Garam Masala powder : 1 tsp.(powder of cardamom, cinnamon & cloves)


  • Wash potato and cabbage head. Cut cabbage head in very thin slices. Keep your knife touched with the cabbage body and just move in up and down direction. Then it will cut in thin slices. cut the potatoes in small cube like pieces.
  • In a heavy bottomed pan, heat the oil. Fry the potatoes with pinch of salt and turmeric until light brown. Keep aside.
  • In the same oil, add bay leaf, cumin seeds and black cumin seeds. When all starts to splutter, add thinly sliced cabbage,pinch of salt. Stir and you will see it is leaving some water. Stir fry until all the water evaporates. Then add ginger paste, sliced tomatoes. Mix everything finely until tomatoes get soft and raw smell of ginger goes away. Add fried potatoes.
  • Then add all powdered spices and sugar and mix finely. Keep stirring and mix the spices evenly with the cabbage and potatoes. Season with salt. At this moment, you will see, cabbage are almost cooked. So pour 1/2 cup or enough water to cook the potatoes.
  • Add green peas and close the lid and let it cook in medium flame. check the potatoes and cabbage. It's a dry preperation, so water should be there. When water dries up and vegetables are cooked, add ghee and garam masala powder and stir for 2-3 minutes and take it out of heat.
  • Serve hot with any Indian bread and rice.

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