Bandhakopir Ghonto (Bengali Cabbage Peas Sabzi)

Cook along · 8 steps

Method

1. 1

   Finely shred the cabbage into strips about 2 mm wide. Cut the potatoes into 3-cm cubes and dice the tomatoes.

2. 2

   Heat the mustard oil in a pan until it begins to smoke. Add the dried red chili, bay leaf, cardamom, cinnamon, clove, and cumin seeds.

   

3. 3

   Once the spices begin to crackle, add the potatoes. Cover and fry over low heat for 3 minutes.

4. 4

   Mix the ginger paste, cumin powder, coriander powder, turmeric powder, red chili powder, and 80 g water to make a spice paste. Add it to the potatoes and cook over medium heat until the water evaporates.

   

5. 5

   Add the diced tomatoes and shelled peas, followed by the remaining 80 g water. Cook until the water evaporates. Add one slit green chili and cook covered for another minute.

6. 6

   Add the shredded cabbage and salt. Mix well, cover, and cook over low heat for 12 minutes, stirring occasionally and checking that the cabbage does not stick to the pan.

   

7. 7

   Add the sugar and cook covered for another 15 minutes, stirring intermittently. Scrape up any lightly caramelised bits from the bottom and mix them into the cabbage.

8. 8

   Finish with the ghee, garam masala powder, and remaining slit green chili. Mix gently and serve hot.