Bandhakopi Torkari is a Bengali style cabbage stir-fried side dish, which is prepared with very minimal spices. The dish is also known 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.
When I make 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. You can pair it with roti/chapati, but I personally love it more with rice.
What is Bandhakopi Torkari
Similar to North Indian patta gobhi sabzi or South Indian style cabbage stir-fried, Bandhakopi Torkari is the Bengali way of stir-frying cabbage. It is cooked in mustard oil and is kept very mildly spiced.
If you have Left over Bandhakopi Torkari, add it to puff pastry and bake for a quick snack. Or stuff it in paratha.
Ingredients for Bandhakopi Torkari?
Cabbage: Cabbage is very thinly sliced and stir-fried in spices.
Green Peas: Green peas are not a mandate and you can skip. I always like to add green peas. It will add a pop of color and mild sweetness at every bite.
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 a 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: Bhaja Moshla is a combination of three whole spices that we dry roast 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.
Steps to prepare
1- Wash the cabbage and slice in half. Then remove the core and slice in wedges. Finely, thinly slice the wedges of the cabbage.
2- In a heavy bottom pan or skillet, pour the mustard oil and when it heats up, add the paanch phoron along with bay leaves. Let it sizzle for a while.
3- Add the cabbage and toss it around.
4- Sprinkle salt, little sugar and turmeric powder. Toss it around and let it softened.
5- Cover the pan and cook for 10 minutes, toss it around in between.
6- Add the frozen or fresh peas and mix it around.
7- Add a little bit of ghee and slit or whole fresh green chili. Toss it around.
8- Serve it warm with paratha or rice.
Other Bengali vegetarian dishes you can try
Bandhakopi Tarkari
Ingredients
- 1 Cabbage (very thinly sliced.)
- 6 oz Potato (peeled and bite size diced)
- ½ cup Frozen or fresh peas
- 1 tablespoon Bengali five spice
- 2 Bay leaves
- 1 and ½ teaspoon salt
- ½ teaspoon Sugar
- 1 teaspoon Turmeric
- 1 tablespoon Bengali bhaaja moshla
- 3 Green chili (either slit in the center or trim the end.)
- 1 tablespoon Ghee
- 2 tbp Mustard oil
Instructions
- In a big wok at medium heat, pour 1 tablespoon mustard oil. Once the oil heats up, drop the potato, sprinkle ½ 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.
- To the same wok, pour the rest of the oil and scatter the Bengali five spice along with the bay leaves. Let it sizzle for a 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.
- Once the cabbage has softened 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 softened down a lot by now.
- Scatter the green peas and drop the green chili. Continue cooking for 5 more minutes. Check for salt and add any if needed.
- Finally add the ghee and give one last toss. Serve warm.
daksha
I never tried cabbage with paneer, loos super yummm.....
Reply
San
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.
Sandra's Easy Cooking
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 presentation..you always do so well!!!Have a wonderful weekend sweetie!
Shri
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.
Jennifer (Delicieux)
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.
torviewtoronto and createwithmom
cabbage stir fry looks wonderful
Ansh
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!
tigerfish
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.
Charles
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! 🙂
Nupur
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 🙂
Kiri W.
What a gorgeous dish - I love cabbage in almost any cuisine, and paneer is a thing of beauty. Bookmarked! 🙂
Katherine Martinelli
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.
Jean (Lemons and Anchovies)
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!
Liz
Oh, I adore stir fried cabbage...and yours looks gorgeous and yummy 🙂
Helene Dsouza I Masala Herb
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!
Emily
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. 😀
Deeps @ Naughty Curry
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
KamalKitchen
Hi..
i love panch phoran with cabbage..but never added paneer to cabbage..this looks very interesting..
thanks!!
Ira Rodrigues
your recipe really unique, eventhough i'm not very familiar with hing and panch phoron. anyway, paneer is always my favorite!
Notyet100
I never tried cabbage with cottage cheese,this one looks yum,,