Authentic Bandhakopir Ghonto Recipe – A Flavorful Bengali Cabbage Delight|Patta Gobhi ki Sabji

Bhandhakopir Ghonto is a popular Bengali dish originating from the eastern part of India, specifically Bengal.

In Bengali, “Bhandhakopi” refers to , and cabbage “Ghonto” signifies a medley or mixture ( Bandhakopir Ghonto)

The primary ingredients in Bhandhakopir Ghonto include cabbage (Bhandhakopi), potatoes, and a mix of traditional Bengali spices and seasonings.

It often features the use of mustard oil for cooking, which is a common cooking oil in Bengali cuisine.

The preparation of making Bandhakopir Ghonto typically involves sauteing and slow-cooking cabbage, potatoes, and other ingredients with various spices like mustard seeds, cumin seeds, ginger, and more.

The end result is a flavorful and slightly spicy Bandhakopir Ghonto that perfectly complements with  rice.

Follow our detailed instructions to bring the authentic taste of Bandhakopir Ghonto to your kitchen.

Ingredients for Bandhakopir Ghonto

• 500g Patta Gobhi (Cabbage)
• 1 medium-sized potato
• 1/3 teaspoon grated ginger
• 1 bay leaf
• 2 dry red chilies
• 1 teaspoon raw cumin seeds (jeera)
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala powder
• 2 tomatoes
• 4 green chilies
• 1 teaspoon turmeric powder (haldi)
• Fresh dhaniya leaves (coriander)
• Salt, to taste
• A pinch of sugar (optional)
• Mustard oil

Step 1: Preparing the Ingredients(Bandhakopir Ghonto)

• Cut the Patta Gobhi (cabbage) into noodle-like shapes.
• Cube the potato into small pieces.
• Chop the tomatoes, green chilies, and dhaniya leaves.
• Grate the ginger.

• Partially boil the cabbage with a little water, taking about 5 to 7 minutes. Drain the water and set it aside.

Step 2: Cooking the Bandhakopir Ghonto

• Heat some mustard oil in a pan.
• Fry the potato cubes until they turn golden brown. Once done, set them aside.

• In the same pan, add a bay leaf, dry red chilies, and raw cumin seeds.
• Saute for a moment until aromatic.

• Add the chopped tomatoes and green chilies.
• Cook for a few minutes until the tomatoes become soft.

• Now, add the partially boiled cabbage, turmeric powder, and salt.
• Mix well and cover the pan.
• Allow it to cook for 5 minutes over medium heat.

• After 5 minutes, add the fried potatoes and stir well.
• Cover the pan again and let it cook for an additional 10 minutes over medium to low heat, stirring occasionally.

• After 10 minutes, add the grated ginger and cumin powder.
• Stir well, cover, and cook for another 5 minutes on low heat.
• Use a spoon to mash the potatoes gently and stir the mixture.

• Finally, add garam masala powder and a pinch of sugar (if desired).
• Stir well and continue to cook on medium heat.

• Garnish with fresh dhania leaves and stir for an additional 4 to 5 minutes over high to medium heat.

Serve hot with rice or roti (parantha) and enjoy your homemade Bandhakopir Ghonto recipe

Also Read:

cabbage recipe with fish head

FAQs (Frequently Asked Questions):

1. Can I use any other oil besides mustard oil?

Yes, you can use other cooking oils like vegetable oil or sunflower oil if you prefer.

2. Is sugar necessary in this recipe?

Sugar is optional and can be omitted if you prefer a less sweet taste. It adds a subtle hint of sweetness to balance the flavors.

3. Can I adjust the spice level?

Absolutely! You can increase or decrease the number of green chilies to suit your spice preference.

4. What can I serve this dish with?

Bandhakopir Ghonto(Patta Gobhi Ki Sabji) pairs well with both rice and Indian bread like roti or parantha.

5. Can I prepare this in advance and reheat it?

Yes, you can make this dish in advance and reheat it before serving. It retains its delicious flavors when reheated.