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Bandhakopir Ghonto
(Bengali Slow Cooked Cabbage)

This is another one of those dishes that I turn to when only the gentle spicing and nourishment of Bengali cooking will do. It is quite simple, just using white cabbage, tomatoes and some onion. But, when slow cooked, it takes on a sweet and delicious flavor.

A bowl of Slow Cooked Cabbage garnished with parsley by Simon Majumdar

Bandhakopir Ghonto (Bengali Slow Cooked Cabbage) Recipe

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(Serves About 4-6)

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Ingredients​

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  • 1 x Large White Cabbage (Shredded)

  • 4 Tablespoons Vegetable Oil (Traditionally this would be Mustard Oil, but that can be hard to find and a challenging taste for those who have not been brought up on it. Vegetable oil works well.)

  • 4 Whole C1oves

  • 1 Teaspoon Whole Cumin Seeds

  • 1 Teaspoon Whole Fennel Seed

  • 4 Green Cardamom

  • 2 Medium Dry Red Chili (I use Kashmiri Chili for the Color)

  • 2 Bay Leaves

  • 1 Large White Onion (Finely Sliced)

  • 1 Teaspoon (Or To Taste) Salt

  • 1 Teaspoon (Or To Taste) Ground Black Pepper

  • 1 Inch Fresh Ginger (Peeled and Finely Minced)

  • 3 Cloves Garlic (Finely Minced)

  • 3 Serrano Chili (Deseeded and Julienned)

  • 1 Teaspoon Ground Cumin

  • 1 Teaspoon Ground Coriander

  • 1 Teaspoon Hot Red Chili Powder

  • 1 Teaspoon Turmeric

  • 3 Large Plum Tomatoes (Deseeded and Finely Chopped)

  • 1 teaspoon Garam Masala

  • 2 Large Plum Tomatoes (Quartered Lengthwise - For Garnish)

  • ¼ Cup Cilantro Leaf (Finely Chopped - For Garnish)

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Instructions

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  1. Place the vegetable oil into a large casserole dish or an oven proof skillet.

  2. Bring to a medium heat and add the whole cloves, cumin seeds, fennel seed, green cardamom, dried red chili, and bay leaves.

  3. Once the whole spices begin to pop, add the sliced white onion.

  4. Season with salt and pepper and cook for 5-6 minutes.

  5. Add the minced ginger, garlic and half of the julienne serrano chili.

  6. Cook for 2-3 minutes.

  7. Add the ground cumin, coriander, red chili powder and turmeric.

  8. Combine well and cook for 2-3 minutes.

  9. Add the chopped tomatoes.

  10. Combine well and cook for 2 minutes.

  11. Add the cabbage and combine well.

  12. Place a lid on the pot and cook on a medium low heat for 10-15 minutes. You can also place this covered in a 300 degrees Fahrenheit oven for the same time.

  13. Uncover the pan and stir well to makes sure that cabbage is fully combined with the spices.

  14. Sprinkle with the garam masala and combine well.

  15. Add the remaining julienne serrano chili and the quartered tomatoes.

  16. Fold in gently and cover the pan once more.

  17. Allow to cook for 3-5 minutes on a gentle heat.

  18. Uncover the pan and check for seasoning. Add more salt to your taste. Garnish with the cilantro leaves.

  19. Serve as a side to other dishes, or on its own with steamed basmati rice.

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