Authentic Bengali Cabbage Ghonto Recipe
40 minutes
1216 reads
About Authentic Bengali Cabbage Ghonto Recipe
Cabbage Ghonto, or Bhandakopi Ghonto, is a beloved Bengali vegetable dish. This comforting recipe combines tender cabbage, sweet peas, and potatoes in a fragrant blend of panch phoron (five-spice mix) and warming spices. The addition of ghee at the end elevates the dish to a truly delightful experience.
Perfect as a side dish, Cabbage Ghonto complements steamed rice or roti beautifully. Its wholesome blend of fresh vegetables and aromatic spices makes it a versatile and satisfying addition to any meal, showcasing the best of Bengali home cooking.
This easy-to-follow recipe will guide you through creating a delicious and authentic Cabbage Ghonto, perfect for weeknight dinners or special occasions.
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Recipe Time & More
Cook40 minutes
Total40 minutes
Ingredients
Vegetables
Spices & Aromatics
- 1 tbsp Panch Phoron bengali five-spice blend (fenugreek, cumin, fennel, mustard, nigella seeds)
- 1 tsp Garam Masala
- 1 tsp Cumin ground, roasted
- 1/2 tsp Chili Powder red
- 1 tsp Kashmiri Chili Powder for color
- 1 tsp Turmeric haldi
- 1.5 tsp Salt or to taste
- 1 inch Ginger finely chopped
- 2 Chilies green, slit
Tempering
- 2 tbsp Mustard Oil or vegetable oil
- 1 Bay Leaf tej patta
- 1 pinch Asafoetida hing
Finishing
- 1 tbsp Clarified Butter clarified butter
Instructions
Prepare the Tempering
- Heat mustard oil in a pan. Add bay leaf, asafoetida, and panch phoron. Sauté until fragrant.
Sauté Aromatics
- Add chopped ginger and green chilies. Sauté until the raw smell of ginger disappears.
Cook Potatoes and Peas
- Add potatoes and peas. Cover and cook on low heat for 10 minutes, stirring occasionally.
Add Cabbage and Spices
- Add sliced cabbage and chopped tomatoes. Stir in turmeric powder, Kashmiri chili powder, garam masala, red chili powder, and salt.
Simmer the Cabbage
- Cover and cook on low-medium heat for 30 minutes, or until cabbage is tender, stirring occasionally.
Evaporate Excess Water
- Remove the lid and cook on medium-high heat for 5-7 minutes to evaporate excess water.
Finish and Serve
- Stir in ground cumin and ghee. Cook for 2 minutes. Remove from heat. Serve hot with rice or roti.
Recipe Notes
Expert Tips for the Best Cabbage Ghonto
- For a richer flavor, use a combination of mustard oil and ghee for tempering.
- Don't overcook the cabbage; it should be tender-crisp.
- Adjust the amount of chili powder to your spice preference.
- Garnish with fresh cilantro before serving for added freshness.
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Recipe Nutrition
Calories: 115kcalCarbohydrates: 13gProtein: 3gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 855mgFiber: 5gSugar: 7g
Antara Navin
Articles: 28
5 Comments
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This is exactly what I was looking for!
What a flavorful dish! Thanks for sharing.
Absolutely delicious! Can’t wait to try it.
This is wonderful! Can’t wait to taste it.
Antara, lovely recipe