Bandhakopi Torkari – Bengali Cabbage Stir Fried

bengali cabbage stirfried 02

Bandhakopi Torkari is a Bengali style cabbage stir fried side dish, which is prepared with very minimal spices. Sometimes the dish is also refered to as Bandhakopi Ghonto. It is quite similar to North Indian style Patta Gobhi Sabzi. The difference between the two is the spices that goes in making this popular Indian side dish.

Often when I make this Bandhakopi Torkari, it takes me by surprise at the amount of cabbage that goes in the wok. But then as it cooks down. It softens, releasing the moisture, turning into a comforting mush. Pairs best with roti/chapati but I honestly love it with rice.

What is Bandhakopi Torkari 

Similar to North Indian patta gobhi sabzi or South Indian style cabbage stirfried, Bandhakopi Torkari is the Bengali way of stir frying cabbage. It is cooked in mustard oil and is kept very mildly spiced.

Bandhakopi Torkari goes best with rice and a drizzle of ghee, but often I go with roti or paratha. Left over Bandhakopi Torkari can even be stuffed in paratha.

Raw Cabbage #foodphotography #cabbage #food

What spices goes in making Bandhakopi Torkari?

Bengali five spice: The combination of the whole spices in this spice mix of paanch phoron gives the best aroma in any simple veggie stir fried dish. With cabbage it works like wonder. Here is a link to paanch phoron recipe if you can’t find in your nearby stores.

For best flavor, do try to prepare this dish in mustard oil.

Bay leaves: Bengalies love to add bay leaves in curries and stir fired dishes. I never used the fresh ones, so cannot really say how it will taste. In Indian cooking it’s the dried bay leaves that are used.

Bhaaja Moshla: A combination of three whole spices that is roasted and then grind to powder! Bhaaja Moshla is a unique Bengali spice mix that is not available in any stores. It is always made at home and here is a link to the recipe. It includes just three whole spices: cumin, coriander and fennel.

Bandhakopi Tarkari | Playful Cooking #foodphotography #foodstyling #cabbage #stirfried

Bandhakopi Tarkari | Playful Cooking #foodphotography #foodstyling #cabbage #stirfried

To add some texture and bites, we add bite size potatoes and peas. Back in India my parents always used fresh peas. I just go with the frozen peas.

This is not a spice dish at all, instead it’s sweet and savory.  A few green chili, slit in between or trimmed at the end is added at the end for the refreshing spicy flavor without making it spicy hot.

I always like to end this dish with a doze of homemade ghee at the end. It adds the lovely nutty aroma which is enough to pull everyone to the dinning table. Pair with some daal on the side, serve it with roti or rice. It’s a simple wholesome, healthy meal for any day of the week.

bandhakopi torkari 3

Bandhakopi Tarkari

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Bandhakopi Tarkari is a Bengali style cabbage stir fried side dish, which is prepared with very minimal spices. Sometimes the dish is also refered to as BandhakopiGhonto. It is quite similar to North Indian style Patta Gobhi Sabzi. The difference between the two is the spices that goes in making this popular Indian side dish.


  • Cabbage -1 medium size, very thinly sliced.
  • Potato - 1 medium, peeled and bite size diced
  • Frozen or fresh peas - ½ cup
  • Bengali five spice - 1 tablespoon
  • Bay leaves -2
  • Salt - 1 and ½ teapsoons
  • Sugar - ½ teaspoon
  • Turmeric - 1 teaspoons
  • Bengali bhaaja moshla - 1 tablespoon
  • Green chili - 3 , either slit in the center or trim the end.
  • Ghee - 1 tablespoon
  • Mustard oil - 2 tablespoon


  1. In a big wok at medium heat pour 1 tablespoon mustard oil. Once the oil heats up drop the potato, sprinkle 1/2 teaspoon turmeric powder and ½ teaspoon salt. Stir it around and let it fry for about 3 to 4 minutes. Then take it off the wok to a bowl.
  2. To the same wok pour rest of the oil and scatter the Bengali five spice along with the bay leaves. Let it sizzle for few seconds. Scatter the sliced cabbage, add the remaining turmeric, salt and the sugar. Toss it around carefully. Cover the wok and let it simmer for 5 to 7 minutes. Check in between and if needed give a stir.
  3. Once the cabbage has soften down add the Bengali bhaaja moshla along with the potato bites and give it another toss. Let it cook for 5 minutes. The cabbage should have soften down a lot by now.
  4. Scatter the green peas and drop the green chili. Continue cooking for 5 more minutes. Check for salt and add any if needed.
  5. Finally add the ghee and give one last toss. Serve warm.


RECIPE LINK to Bengali Five Spice and Bengali Bhaaja Moshla - CLICK HERE

Healthy Indian meal| Playful Cooking #foodphotography #foodstyling #cabbage #stirfried

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Comments are closed.

  • Grishma @ZaikaZabardast
    Grishma @ZaikaZabardast
    March 13, 2012 at 9:14 PM

    aah so easy to make but still delicious!! Would love to try out Kankana. Thanks!

  • Sanjeeta kk
    Sanjeeta kk
    March 13, 2012 at 9:37 PM

    These are the recipes which I love to make over and over again and never get tired of eating and cooking them. Need to make the Panch phoran soon and add to my curries..I use it in my pickles though.

  • Radhika @ Just Home Made
    Radhika @ Just Home Made
    March 13, 2012 at 10:03 PM

    Quite a unique take on cabbage and paneer Kana.. Got to try!
    Love that china kadai (4th) picture..

  • Vijitha
    March 13, 2012 at 10:05 PM

    An easy and quick side for a party. Loving your pictures as always. We make poriyal with cabbage and peas and add little coconut to it.

  • Vimitha
    March 13, 2012 at 11:47 PM

    Thats a very healthy stir fry… Nice addition of paneer.

  • Rosa
    March 14, 2012 at 12:24 AM

    A lovely stir fry! Cabbage is such a wonderful and versatile vegetable.



  • sayantani
    March 14, 2012 at 1:34 AM

    never tried paneer in bandhakopi but it looks delicious. love that pot with lotus painted on it. lovely clicks

  • jeyashrisuresh
    March 14, 2012 at 2:09 AM

    Quite and easy and tempting one. Can’t take eyes from the clicks

  • Tya @ Note Etc.
    Tya @ Note Etc.
    March 14, 2012 at 2:18 AM

    that is looks refreshing.. I love cabbage, because they crispy, I do love your method which not cooked it until the cabbage soft.


  • Alyssa
    March 14, 2012 at 3:05 AM

    My husband LOVES cabbage, but I don’t have any good cabagte recipes. Thanks for sharing, I will totally be trying this. And your photos are beautiful (as always!)

  • Marsha @ The Harried Cook
    Marsha @ The Harried Cook
    March 14, 2012 at 4:31 AM

    I hated cabbage my whole life until I tasted cabbage cooked well 🙂 Now I love it… Thanks for sharing this recipe! Sounds yummy – and I LOVE paneer 🙂 The pictures are gorgeous too!

  • Kalyani
    March 14, 2012 at 4:33 AM

    looks yummy and delicious ……..

  • nisha
    March 14, 2012 at 6:02 AM

    i am loving the combination here…paneer cabbage and peas…never thought of that before, and potato also sound like a fab idea. I am so tempted to make this. Except for the panch phoron i kinda have everything else. What can i substitute it with? Any suggestion?

    • Kankana Saxena
      Kankana Saxena
      March 14, 2012 at 8:33 AM

      Well, Panch phoron is just a mix of certain spices. SO if you don’t get all the spices available just use some cumin seeds, some fennel seeds and some mustard seeds 🙂

  • pavithra
    March 14, 2012 at 8:04 AM

    Any dry subzi I am the combination..Way toooooooo tempted. Lovely shots !!!

  • Divya Yadava
    Divya Yadava
    March 14, 2012 at 11:17 AM

    Love the addition of paneer (I’m a paneer fanatic..haha). Beautiful pictures as always!

  • Rose ( Magpie's Recipes)
    Rose ( Magpie's Recipes)
    March 14, 2012 at 12:03 PM

    So perfect for Spring! Want to try this with potatoes like your mom. Have a head of cabbage sitting in the fridge so will try it soon!

  • Maja
    March 14, 2012 at 12:35 PM

    kankana, I can fell spring in this shoots! Oh my gosh, this recipe and shoots are so lovely! Love paneer in this!

  • Nami | Just One Cookbook
    Nami | Just One Cookbook
    March 14, 2012 at 2:50 PM

    I just saw your email when I was reading your post – how funny we were visiting each other at the same time. =) Although I’m not familiar with two spices panch phoron and hing, I will love this stir fry. Looks very simple and delicious! I think adding potatoes to the cabbage sounds good too. Loving each and every photo Kankana!

  • Reem | Simply Reem
    Reem | Simply Reem
    March 14, 2012 at 4:14 PM

    Oh this is my dad’s favorite!!!!
    I love love the clicks…
    You know we always make cabbage with potatoes, need to try this with paneer!!

  • Sara{OneTribeGourmet}
    March 14, 2012 at 5:29 PM

    I love cabbage and paired with paneer is even better! such a healthy dish!

  • Notyet100
    March 14, 2012 at 8:32 PM

    I never tried cabbage with cottage cheese,this one looks yum,,

  • Ira Rodrigues
    Ira Rodrigues
    March 14, 2012 at 8:38 PM

    your recipe really unique, eventhough i’m not very familiar with hing and panch phoron. anyway, paneer is always my favorite!

  • KamalKitchen
    March 14, 2012 at 10:30 PM


    i love panch phoran with cabbage..but never added paneer to cabbage..this looks very interesting..


  • Deeps @ Naughty Curry
    Deeps @ Naughty Curry
    March 15, 2012 at 12:37 AM

    paneer with cabbage is a combo i have necer tasted before.. u make it look like they were a maych made in heaven! looks awesome

  • Emily
    March 15, 2012 at 2:25 AM

    I love the addition of paneer. I’ve made something similar without the paneer, but I saute it with butter and indian spices. Also, I love my cabbage a little crunchy as well. I think it is the best way to have it. 😀

  • Helene Dsouza I Masala Herb
    Helene Dsouza I Masala Herb
    March 15, 2012 at 3:12 AM

    Hi Kankana!

    The ingredients sound already very pleasing and appetizing! I dont think so I have ever had a pure pure indian dish (means without onion and garlic), those r always there in our cooking. I d love to try your recipe!

  • Liz
    March 15, 2012 at 7:33 AM

    Oh, I adore stir fried cabbage…and yours looks gorgeous and yummy 🙂

  • Jean (Lemons and Anchovies)
    Jean (Lemons and Anchovies)
    March 15, 2012 at 7:36 AM

    My husband has been craving a lot of cabbage lately so this would be a great dish to add to our weekly rotation. I love stir-fried cabbage!

  • Katherine Martinelli
    Katherine Martinelli
    March 15, 2012 at 8:29 AM

    I love finding new and wonderful uses for cabbage, and can’t wait to try this! So interesting that garlic and onion must be excluded for it to be “pure” vegetarian. I can hardly imagine a day without those two ingredients! Gorgeous photos, as well.

  • Kiri W.
    Kiri W.
    March 15, 2012 at 9:59 AM

    What a gorgeous dish – I love cabbage in almost any cuisine, and paneer is a thing of beauty. Bookmarked! 🙂

  • Nupur
    March 15, 2012 at 3:53 PM

    Hey I have just bought the similar pan last weekend.. very lovely pics ..

    loved your idea of adding paneer to cabbage stir fry. quite new , huh 🙂

  • Charles
    March 15, 2012 at 3:58 PM

    I love cabbage – it’a a really under-appreciated ingredient to be honest. I love the look of the stir-fry, and the idea of those crispy potatoes too… yummy! 🙂

  • tigerfish
    March 15, 2012 at 4:26 PM

    I did not know there is part of Indian cuisine that does not use onions and garlic. Thanks for sharing this knowledge.

    I like this way of cooking cabbage – tender firm texture and slightly charred caramelized at the edges.

  • Ansh
    March 15, 2012 at 10:24 PM

    Minus the paneer, this is my favorite dish. My Songeet teacher would make this with a plain dal and I would always invite myself over.

    Love the pictures you take. As always – stunning!

  • torviewtoronto and createwithmom
    torviewtoronto and createwithmom
    March 15, 2012 at 10:51 PM

    cabbage stir fry looks wonderful

  • Jennifer (Delicieux)
    Jennifer (Delicieux)
    March 15, 2012 at 11:07 PM

    What a lovely looking dish. I often end up with cabbage in our farmers boxes and more often than not don’t end up using it. This is a great dish to keep in mind next time 😀 Especially with the use of paneer, which I love.

  • Shri
    March 16, 2012 at 4:04 AM

    Loved the green peas snapshot here Kankana.
    Regards the Channa: some people avoid the anardana because of the graini-ness; in this it is ground again with the other roast spices.

  • Sandra's Easy Cooking
    Sandra's Easy Cooking
    March 16, 2012 at 7:02 AM

    Kankana, your stir-fry look amazing. It is good to have at least once a week pure vegetarian or even vegan in that matter. I Love your recipe, photos and always do so well!!!Have a wonderful weekend sweetie!

  • San
    March 16, 2012 at 9:00 AM

    Yep even my bengali friend will say so that she won’t be able to survive without eating fish. Cabbage stir fry is so luscious kankana.

  • daksha
    March 16, 2012 at 10:01 AM

    I never tried cabbage with paneer, loos super yummm…..


  • Tina (PinayInTexas)
    Tina (PinayInTexas)
    March 16, 2012 at 11:50 AM

    Love simple yet healthy and delicious meal like this!

  • shirley@kokken69
    [email protected]
    March 16, 2012 at 8:10 PM

    Most of the vegetable dishes I have eaten in India are a little rich. If they serve this in the restaurant, I will definitely order it!

  • Kala
    March 16, 2012 at 10:02 PM

    Looks to be a delicious dish, Kankana.

  • rebecca
    March 17, 2012 at 9:00 AM

    this looks awesome and love it has paneer in it

  • Joanne
    March 17, 2012 at 10:40 AM

    Cabbage and paneer…now that sounds like a match made in heaven. what a tasty dish!

  • ATasteOfMadness
    March 18, 2012 at 12:15 AM

    This looks just too good! I love stir fry, on my “to try” list. Thank you!

  • sally
    March 18, 2012 at 6:34 PM

    Yum! I’m putting this on my list of things to make. What a great combination of ingredients!

  • Aldy @ Al Dente Gourmet
    Aldy @ Al Dente Gourmet
    March 18, 2012 at 7:25 PM

    Adorable, Kankana!Your combination of spices are breath-taking as usual :)I’m a fan of cabagge and this lovely stir fry is making me drool.

    HUGS <3

  • Sydney @ The Crepes of Wrath
    Sydney @ The Crepes of Wrath
    March 19, 2012 at 5:00 AM

    What a great alternative to traditional St. Patrick’s Day cabbage dishes – I can’t wait to try it out myself.

  • Baker Street
    Baker Street
    March 19, 2012 at 5:44 AM

    Ah.. I’ve never eaten cabbage with paneer! What a great idea Kankana!

  • sonia
    March 19, 2012 at 7:05 AM

    Hi Kankana,
    The cabbage stirfry cudnt look better than this. Loved the addition of paneer cubes to this recipe. Have a good day…Cheers, Sonia

  • Mats
    March 19, 2012 at 7:35 AM

    Looks great! Thanks for sharing!

  • Kitchen Belleicious
    Kitchen Belleicious
    March 19, 2012 at 8:24 AM

    oohhh! doing cabbage like this sounds phenomenal. I love the flavor it must bring out in the cabbage! I am definitely trying this soon!

  • Jen at The Three Little Piglets
    Jen at The Three Little Piglets
    March 19, 2012 at 2:19 PM

    It sounds and looks delicious! And going vegetarian every now and then is good for your body and your wallet!

  • Roxana GreenGirl { A little bit of everything}
    Roxana GreenGirl { A little bit of everything}
    March 19, 2012 at 5:25 PM

    I’m all the way in for the vegetarian dinners 🙂 I love this stir fry. I can only imagine the flavor coming from all the spices. Beautiful photos Kankana

  • Tes
    March 20, 2012 at 9:42 AM

    I love stir fried cabbage and this version seems to be packed with flavour 🙂

  • Maureen
    March 20, 2012 at 10:29 AM

    Beautiful photography and delicious food. My hero 🙂

  • Irena
    March 20, 2012 at 10:48 AM

    Sounds so comforting and delicious. I love your serving dish, beautiful:)

  • Kiran @
    Kiran @
    March 21, 2012 at 6:49 PM

    Yummy! My mom makes cabbage stir fry with tofu and bean spouts, haldi and lemon juice. So delish 😀

  • Yummy Morsel
    Yummy Morsel
    March 22, 2012 at 9:36 PM

    I love cabbage stir-fry. Paneer is a nice addition to it. I add little grated coconut, it gives an added flavor.

  • Georgia
    March 23, 2012 at 9:58 AM

    What a fabulous recipe and stunning bunch of photos! You are very talented. Thanks for sharing! Also, I’m having a great giveaway today with four potential prize winners, so you should enter!

  • reese@SeasonwithSpic
    [email protected]
    March 25, 2012 at 7:10 PM

    Always enjoy a simple stir fry vegetable like this. I have to admit that I cook the similar mix (minus the paneer) in Chinese style. Wish paneer is a lot cheaper here! Love what you share about many great insights about Bengalis cuisine.

  • IshitaUnblogged
    May 13, 2012 at 11:45 PM

    Came across your blog as I was going through all the GoodLookingBlog pictures – a link which I had clicked from eCurry. Just wanted to say that it’s beautiful – very cheerful and light. Haven’t gone through all the posts (there are quite a few of them)- but surely will do that slowly, in my own time.

    We share similar interest – travelling, Food and Photography (that’s the order of priority!).

    All the best:)

  • Shantala
    March 18, 2020 at 6:17 AM

    This looks sooo delicious, Kankana. I was almost tempted to try, but then I realized I have given up eating cabbage for health reasons. But you made me forget that detail! :O Which is understandable, because that is one of the most drool worthy photos of cabbage I’ve come across. 😀

  • Supriya Kutty
    Supriya Kutty
    April 1, 2020 at 11:53 PM

    This is a totally insane recipe that I ever came across thank you so much for this lovely recipe that you have shared with us will surely prepare it and also share it with my friends and family as well for their future reference.

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