Bandhakopir Tarkari/ Dalna/ Ghonto ~ Bengal Cabbage Potato Curry



I used to always crib how boring a vegetable cabbage is. The only we have eaten it when we were growing up was in the form of this upperi. Blogging has allowed me to explore ways of using up this vegetable in ways other than the upperi. That is when I ended up discovering the cabbage capsicum masala and the chana dal sabzi. This is another way that I found out that belongs to our Bengali counterparts.


A Bengali ex-colleague would say that Kerala and Bengal are similar, in terms of communism, fish and coconut! To some extend, I do find it true. I have been really tempted to try some of their foods but never got a chance as such. Let this be my first one and hopefully the start to many! I love that the cabbage is paired with my favorite potato and potatoes can never go wrong! πŸ˜‰ This dish is so simple to make and involves no onions or tomatoes in the process. I love the spluttering of some whole spices at the beginning and it imparts a nice flavor to the dish. It cooks beautifully and tastes amazing with some chapathis or even on its own! Off to the recipe…






Bandhakopir Tarkari/ Dalna/ Ghonto ~ Bengal Cabbage Potato Curry

Course Curry
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3 -4
Author Rafeeda


  • 2 tbsp oil
  • 1 bay leaf
  • 3 cloves
  • 2 cardamoms broken
  • 1 tsp cumin seeds
  • 4 green chillies chopped
  • 1 tsp ginger paste
  • 2 potatoes chopped into meduim cubes
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1 large tomato chopped
  • 500 gm cabbage chopped
  • 1/2 cup green peas
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala powder
  • Coriander leaves for garnish


  • Heat oil. Add all the whole spices and cumin seeds till spluttered.
  • Add the ginger paste and green chillies and briefly fry.
  • Add the potatoes, turmeric and salt and mix well.
  • Cook on low heat, stirring occasionally till almost half done.
  • At this stage, add the cabbage, green peas, chilli powder and mix well. Cook till done, stirring occasionally.
  • Sprinkle the garam masala and cook for a couple of minutes. Serve hot with coriander leaves.

Join the Conversation

  1. The dry veggie curry looks really yummy!

    1. Rafeeda AR Author says:

      Thanks a lot Angie…

  2. This is interesting. Try stuffed cabbage.. tastes amazing. Whenever I want my kiddos to eat veggies I add potato to it hehehe never fails me.

    1. Rafeeda AR Author says:

      I have always been wanting to do the stuffed cabbage! Wondering why I missed it… hmm… Thank you so much Amira…

  3. Its an interesting recipe!Woul love to try u said always have cabbage as upperi or in chinese food!

    1. Rafeeda AR Author says:

      Thank you so much Shazia…

  4. Oh i made made this so many times thanks to my Bengali friends. Next time try with panch phoran! I love love love that spice mix. No need to grind and all… some days just adding panch phoran instead of our usual tadka gives a new dish!!! Cabbage is not boring!!! But it is great addition to indo chinese food… try those… now this dish, both are humble veg πŸ˜†β€οΈ

    1. Rafeeda AR Author says:

      For me, cabbage is still boring! πŸ˜‰ I have been wanting to make a small batch of panch phoron for trying, but since now there’s hardly any cooking, I am just staying out of it… hehe… Thanks a lot Fami dear…

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