This Bandhakopir Tarkari, also known as Bandhakopir Dalna, is a winter classic Bengali veggie side dish. Bandhakopi or cabbage is finely sliced and then stir-fried with a couple of potatoes, grated ginger, and spices. This niramish bandhakopi dalna tarkari is vegetarian and gluten-free.

This Bengali-style cabbage recipe can be served with rice and rotis as a stir-fried side dish.

Bandhakopi recipe - Bandhakopir Dalna - Cabbage stir-fry

Table of Contents

Bandhakopir dalna recipe ingredients

Cabbage – shredded or sliced as finely as possible
Potato – cut into small cubes
Mustard Oil
Ghee – omit in vegan
Spices like Bay leaf, Cumin Seeds, Asafoetida or Hing
Powdered Spices like Turmeric Powder, Cumin Powder, Red Chilli Powder, Garam Masala Powder
Salt & Sugar
Ginger – grated or finely chopped
Green Chilies
Peas – optional

Bandhakopir torkari recipe instructions

Soak the Cumin Powder in a little water to make a runny paste. Keep it aside
Finely slice the cabbage. Cut the potato into small cubes.
Heat mustard oil in a pan and add the bay leaf, hing, and cumin seeds.
Add the potato and fry it on medium heat. Add turmeric powder and salt. Cover and cook till it is halfway cooked
Add grated ginger, green chilies, and soaked cumin powder. Mix well
Now, add the sliced cabbage in steps and mix everything. Fry it on low-medium heat while stirring occasionally.
When you see that it has reduced by more than half of its original volume, add sugar, salt (as required), and garam masala powder
You will know it’s done when there is a slight sight of oil sizzling at the edges. Add ghee and turn off the heat. Serve.

Pro Tips

Slice the cabbage as fine as you possibly can. Ladies of my family use the traditional slicing tool called boti, I, however, prefer to stay away from it. If you are confident about your knife skills, finely slice the cabbage using your trusted kitchen knife. I prefer using a Mandolin slicer, which makes the entire process effortless and less time-consuming.
Be as generous as you want with the Mustard Oil. Cabbage requires quite a bit of frying on low heat, so an ample amount of oil allows for proper frying of the vegetable
Make some fresh Jeere bata (Cumin Seeds paste) or use my trick. While prepping for this recipe, soak the Cumin powder in some tepid water. Let this soak for 10-15 minutes and then use it for cooking. This is a cheat trick to get the most flavors from instant powdered spices.
Patience is the most important ingredient in this recipe. While I am always up for easy & quick recipes, cabbage recipes like this Bandhakopir Dalna are all about patience. The cabbage needs to be fried till it has no moisture left and becomes soft. Until this happens, it needs to be covered and cooked.

Serving suggestions

Traditionally, it is a niramish tarkari or vegetarian side dish for a rice meal comprising dal and another fish or egg-based side dish.

It can also be served with luchis or Bengali Pooris for dinner.

More bandhakopi or cabbage recipes

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Bandhakopir Tarkari Dalna recipe Bengali style

Niramish Bandhakopir Torkari | নিরামিষ বাঁধাকপির তরকারি

Priyanka

This Bandhakopir Tarkari, also known as Bandhakopir Dalna is a winter season's cult classic Bengali veggie side dish. Bandhakopi or cabbage is finely sliced and then stir-fried with a couple of potatoes, grated ginger and spices. This niramish bandhakopi dalna tarkari is vegetarian and gluten-free.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Side Dish

Cuisine Bengali

Servings 2 people

Equipment

Mandolin Slicer
Heavy bottom Non-stick Pan

Ingredients

350 gms Cabbage
1 Potato Large
¼ tsp Hing or Asafoetida
½ tsp Cumin Seeds
1 Bay Leaf
4 tbsp Mustard Oil
1½ tbsp Grated Ginger
1½ tsp Cumin Powder
½ tsp Garam Masala Powder
1 tsp Sugar
2 Green Chilies
1 tbsp Ghee or Clarified Butter
½ tsp Turmeric Powder
1 tsp Kashmiri Mirch Powder or Red Chilli Powder
Salt to Taste

Instructions

Soak the Cumin Powder in little water to make a runny paste. Keep it aside
Finely slice the cabbage. Cut the potato in small cubes.
Heat mustard oil in a pan and add the bay leaf, hing and cumin seeds.
Add the potato and fry it on medium heat. Add turmeric powder and salt. Cover and cook till its halfway cooked
Add grated ginger, green chilies and soaked cumin powder. Mix well
Now, add the sliced cabbage in steps and mix everything together. Fry it on low-medium heat while stirring ocassionaly.
When you see that it has reduced by more than half of its original volume, add sugar, salt (as required) and garam masala powder
You will know it's done when there would be a slight sight of oil sizzling at the edges. Add ghee and turn off the heat. Serve.