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Bandhakopir Ghanto

2 1/2 tb Mustard oil
3/4 lb Potatoes, cubed
1/2 ts Cumin seeds
6 c Cabbage, finely shredded
1 ts Green chile, chopped
1/4 c Water
3/4 ts Salt
1/2 ts Turmeric 1 1/4 ts Sugar
1 ds Cayenne
1/2 c Green peas, cooked
1/2 ts Garam masala
Ghee, optional


Heat 2 tb oil in a Dutch oven. Add potatoes & saute until they are medium brown, 10 minutes or so. Stir often. Using a slotted spoon, remove from the oil & set aside.


Add the remaining oil. Add cumin seeds & fry for a few seconds. Add cabbage, chile & water. Lower heat & cook, uncovered, until the cabbage is limp, 8 minutes, stirring often. Stir in the salt, turmeric, sugar, cayenne, another 2 tb water & the potatoes.


Cover & simmer until the potatoes are tender. Then, add the peas & cook for 2 minutes. Remove from heat, stir in the garam masala & let it stand, covered, for a few minutes. Sprinkle with ghee if desired & serve.


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