Bandhakopir Dalna (Bengali Cabbage Curry)
Serves 4 to 6
| Ingredients | |
|---|---|
| 1 lb cabbage, sliced finely | 1 tsp ground coriander |
| 2 potatoes, cut in small cubes | 1 inch ginger grated |
| 2 tbsp oil | 1 tbsp butter |
| 1 tbsp turmeric | 2 bay leaves |
| 1 1/4 to 2 tsp green chilli paste | 1/2 tsp garam masala |
| 1 tbsp ground cumin | salt and sugar to taste |
Method
- chopped cilantro for garnish (optional) Fry cubed potatoes in hot oil in a wok until lightly browned. Remove from oil and keep aside.
- To the hot oil add cabbage. Sprinkle with salt. Stir and cover. Simmer for 3-4 minutes. Remove cover.
- Add the turmeric, chilli paste, cumin, coriander and ginger. Stir and fry until the spices are well blended with the cabbage.
- The cabbage should be nearly cooked at this stage. Add 1/2 cup water and add potatoes. Adjust salt and add sugar to taste.
- Simmer over medium heat until potatoes are cooked and there is practically no gravy in the pan. In a frying pan, heat butter.
- Add the bay leaves and garam masala. Stir fry a couple of minutes and pour over bandhakopir dalna.
- Stir the cabbage and remove from heat. Garnish with chopped cilantro.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 177 | Carotene ( μg ) | 6484.43 |
| Protein (g) | 3.4 | Vitamin C (mg) | 143.8 |
| Carbohydrate (g) | 14.6 | Mg (mg) | 75.68 |
| Fat (g) | 11.44 | Na (mg) | 7.48 |
| Fibre (g) | 1.8 | K (mg) | 98.5 |
| Minerals (g) | 1.3 | Mn (mg) | 0.66 |
| Calcium (mg) | 92.75 | Zn (mg) | 0.7 |
| Phosphorus (mg) | 89.99 | Cr (mg) | 0.012 |
| Iron (mg) | 4.05 | ||