Bandhakopir Ghonto (Bengali Cabbage and Potato Curry)
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Ingredients
- 500 g white cabbage, shredded
- 200 g maris piper potatoes, peeled and diced
- 100 g frozen peas
- 1 tsp panch phoron (five spice blend)
- 2 fresh green chillies
- 1 tsp ground turmeric
- 2 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 162 kcal
- Protein
- 4.4 g
- Carbohydrate
- 17.1 g
- of which sugars
- 7.3 g
- Fat
- 7.4 g
- of which saturates
- 0.9 g
- Fibre
- 5.5 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the mustard oil in a wide pan and fry the panch phoron for 30 seconds until it crackles.
- 2
Add the diced potatoes and ground turmeric and cook for 6 minutes, stirring often.
- 3
Add the shredded cabbage and whole green chillies, cover and cook over low heat for 12-15 minutes, stirring occasionally, until the vegetables are tender.
- 4
Stir in the frozen peas and cook for a further 4 minutes.
- 5
Season to taste and scatter with the chopped coriander before serving with rice or flatbread.
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