Bandhakopir Dalna is a dry curry made of cabbage (thinly sliced), cutted potatoes in cubes and green peas cooked with dry spices. This Bengali style Bandhakopir Dalna or Cabbage curry is a vegetarian dish which is included in weekly meal plans in most Bengali families.
|| Ingredients ||
- 1 lb Cabbage, sliced finely
- 2 Potatoes, cut in small cubes
- 2 tbsp Oil
- 1 tbsp Turmeric
- 1 1/4 to 2 tsp Green Chili Paste
- 1 tbsp ground Cumin
- 1 tsp ground Coriander
- 1 inch Ginger, grated
- 1 tbsp Butter
- 2 Bay Leaves
- 1/2 tsp Garam Masala
- Salt to taste
- Sugar to taste
|| Method of Cooking ||
- Fry cubed potatoes in hot oil in a wok, until lightly browned. Remove the potatoes from oil and keep aside.
- To the hot oil, add cabbage. Sprinkle with salt.
- Stir the cabbage well and then and cover with a lid. Cook the cabbage over simmer for about 3-4 minutes, with the cover removed.
- Add turmeric powder, chili paste, cumin, coriander and ginger to the cabbage. Stir and fry until the spices are well blended with the cabbage.
- The cabbage should be nearly cooked at this stage.
- Add 1/2 cup water, the potatoes, fold in salt and sugar to taste.
- Simmer over medium heat until potatoes are cooked and there is practically no gravy in the pan.
- In a frying pan, heat butter. Add the bay leaves and garam masala. Stir fry a couple of minutes and pour over bandhakopir dalna.
- Stir the cabbage and remove from heat.
