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 both rice as well as rotis as a stir-fried side dish.
How to make Bandhakopir Dalna – Ingredients list
- 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
Tips & Tricks for making niramish Bandhakopir Torkari recipe in Bengali style perfectly!
- 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 from it. If you are confident about your knife skills, then finely slice the cabbage using your trusted kitchen knife. I prefer using a Mandolin slicer which makes the entire process pretty much 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.
How to serve Bandhakopir Tarkari for a delicious Bengali niramish meal?
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.
A list of a few more Bengali niramish ranna recipes from my Blog
- Aloo Beans Sabji – Potatoes and Green Beans
- Bhapa Shim Chorchori | Bengali Flat Beans Stirfry Recipe
- Easy Aloo Bhindi Sabji Recipe
- Bandhakopir Chechki | Bengali Cabbage Stir-fry Recipe
- Kumro Chechki or Bengali Pumpkin Stir-Fry Recipe
- Phulkopir Chechki | Aloo Phulkopir Tarkari Recipe
- Aloo Phulkopir Dalna | Bengali Cauliflower Curry Recipe
- Aloo Chorchori | Bengali Potato Stew Recipe
- Niramish Alur Dom│Bengali Potato Curry Recipe
- Choto Alur Dom Recipe | Bengali Baby Potato Curry
Have you tried this recipe? I would love to hear about it.
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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.
- 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
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.