Bengali Bandhakopir Ghonto

Heat mustard oil in a heavy kadhai until it smokes slightly, then lower the heat. Fry the potato cubes until golden and set aside.

In the same oil, add bay leaves and cumin seeds. Once they splutter, add the grated ginger and sauté for a few seconds.

Add the chopped tomatoes, turmeric, cumin powder, and Kashmiri chilli powder. Cook until the tomatoes are soft and oil releases from the spices.

Add the finely shredded cabbage and salt. Toss well to combine the cabbage with the masala.

Cover and cook on low heat for 10 minutes. The cabbage will release a lot of water and reduce in volume significantly.

10 min

Remove the lid, add the fried potatoes and green peas. Mix well, cover again, and cook for another 10-12 minutes until potatoes are fully soft.

10–12 min

Remove lid and cook on medium-high heat to dry up any excess water. The dish should be moist but not watery.

Turn off the heat. Stir in the garam masala and ghee. Cover and let it rest for 5 minutes before serving.

5 min