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.
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.
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 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. RECIPE LINK to Bengali Five Spice and Bengali Bhaaja Moshla - CLICK HERE
Bandhakopi Tarkari
Ingredients
Instructions
Notes
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Grishma @ZaikaZabardast
March 13, 2012 at 9:14 PMaah so easy to make but still delicious!! Would love to try out Kankana. Thanks!
Sanjeeta kk
March 13, 2012 at 9:37 PMThese 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
March 13, 2012 at 10:03 PMQuite a unique take on cabbage and paneer Kana.. Got to try!
Love that china kadai (4th) picture..
Vijitha
March 13, 2012 at 10:05 PMAn 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 PMThats a very healthy stir fry… Nice addition of paneer.
Rosa
March 14, 2012 at 12:24 AMA lovely stir fry! Cabbage is such a wonderful and versatile vegetable.
Cheers,
Rosa
sayantani
March 14, 2012 at 1:34 AMnever 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 AMQuite and easy and tempting one. Can’t take eyes from the clicks
Tya @ Note Etc.
March 14, 2012 at 2:18 AMthat is looks refreshing.. I love cabbage, because they crispy, I do love your method which not cooked it until the cabbage soft.
cheers
Alyssa
March 14, 2012 at 3:05 AMMy 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
March 14, 2012 at 4:31 AMI 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 AMlooks yummy and delicious ……..
nisha
March 14, 2012 at 6:02 AMi 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
March 14, 2012 at 8:33 AMWell, 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 AMAny dry subzi I am in..love the combination..Way toooooooo tempted. Lovely shots !!!
Divya Yadava
March 14, 2012 at 11:17 AMLove the addition of paneer (I’m a paneer fanatic..haha). Beautiful pictures as always!
Rose ( Magpie's Recipes)
March 14, 2012 at 12:03 PMSo 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 PMkankana, 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
March 14, 2012 at 2:50 PMI 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
March 14, 2012 at 4:14 PMOh 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!!
Beautiful.
Sara{OneTribeGourmet}
March 14, 2012 at 5:29 PMI love cabbage and paired with paneer is even better! such a healthy dish!
Notyet100
March 14, 2012 at 8:32 PMI never tried cabbage with cottage cheese,this one looks yum,,
Ira Rodrigues
March 14, 2012 at 8:38 PMyour 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 PMHi..
i love panch phoran with cabbage..but never added paneer to cabbage..this looks very interesting..
thanks!!
Deeps @ Naughty Curry
March 15, 2012 at 12:37 AMpaneer 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 AMI 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
March 15, 2012 at 3:12 AMHi 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 AMOh, I adore stir fried cabbage…and yours looks gorgeous and yummy 🙂
Jean (Lemons and Anchovies)
March 15, 2012 at 7:36 AMMy 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
March 15, 2012 at 8:29 AMI 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.
March 15, 2012 at 9:59 AMWhat 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 PMHey 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 PMI 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 PMI 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 PMMinus 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
March 15, 2012 at 10:51 PMcabbage stir fry looks wonderful
Jennifer (Delicieux)
March 15, 2012 at 11:07 PMWhat 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 AMLoved 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
March 16, 2012 at 7:02 AMKankana, 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!
San
March 16, 2012 at 9:00 AMYep 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 AMI never tried cabbage with paneer, loos super yummm…..
Reply
Tina (PinayInTexas)
March 16, 2012 at 11:50 AMLove simple yet healthy and delicious meal like this!
[email protected]
March 16, 2012 at 8:10 PMMost 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 PMLooks to be a delicious dish, Kankana.
rebecca
March 17, 2012 at 9:00 AMthis looks awesome and love it has paneer in it
Joanne
March 17, 2012 at 10:40 AMCabbage and paneer…now that sounds like a match made in heaven. what a tasty dish!
ATasteOfMadness
March 18, 2012 at 12:15 AMThis looks just too good! I love stir fry, on my “to try” list. Thank you!
sally
March 18, 2012 at 6:34 PMYum! I’m putting this on my list of things to make. What a great combination of ingredients!
Aldy @ Al Dente Gourmet
March 18, 2012 at 7:25 PMAdorable, 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
March 19, 2012 at 5:00 AMWhat a great alternative to traditional St. Patrick’s Day cabbage dishes – I can’t wait to try it out myself.
Baker Street
March 19, 2012 at 5:44 AMAh.. I’ve never eaten cabbage with paneer! What a great idea Kankana!
sonia
March 19, 2012 at 7:05 AMHi 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 AMLooks great! Thanks for sharing!
Kitchen Belleicious
March 19, 2012 at 8:24 AMoohhh! 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
March 19, 2012 at 2:19 PMIt 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}
March 19, 2012 at 5:25 PMI’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 AMI love stir fried cabbage and this version seems to be packed with flavour 🙂
Maureen
March 20, 2012 at 10:29 AMBeautiful photography and delicious food. My hero 🙂
Irena
March 20, 2012 at 10:48 AMSounds so comforting and delicious. I love your serving dish, beautiful:)
Kiran @ KiranTarun.com
March 21, 2012 at 6:49 PMYummy! My mom makes cabbage stir fry with tofu and bean spouts, haldi and lemon juice. So delish 😀
Yummy Morsel
March 22, 2012 at 9:36 PMI 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 AMWhat 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!
[email protected]
March 25, 2012 at 7:10 PMAlways 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 PMCame 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 AMThis 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
April 1, 2020 at 11:53 PMThis 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.