Thanks all for making my post in the 100 hits list of blogs. So lets have something special one this occasion. It goes to those potato lovers, who still don’t give a damn to the extra weight. For those who really do, you can sacrifice that for a day and try this out.
Potato (aalu): 8 big ones
Onions (peyaj): 4 medium sized
Ginger paste (aada bata): 2 table-spoons
Garlic (rasun): 6 cloves
Curd (doi): 200ml
Coconut milk (narkeler dudh): 1 ½ cup
Garam masala (only Elaichi and cardamon)
Green chilli (kachaa lanka): 4
Turmeric powder (halud guro): 1 tea-spoon
Coriander leaves (dhone pata): for garnishing
Sunflower oil: 3 table-spoons
- Cut the potatoes in halves and boil them without peeling. Ones they soften take them out and peel them off. Keep aside.
- Heat the oil in kadai. Add the elaichi and cardamom, sauté for a minute.
- Add the onions, garlic, and ginger paste. Fry till the onions become golden brown.
- Add the boiled potatoes and fry. Add salt and turmeric powder. You can avoid turmeric if you don’t want to make the curry colored.
- When the potatoes become half fried add the whipped curd and cook for 2/3 minutes.
- Add coconut milk and leave it for the gravy to become bit dry.
- Garnish with coriander leaves and serve with roti, luchi, parota, or the all time Bengal favorite rice.
If you don’t want to make it vegetarian , i.e, without onions, then just avoid oinions and garlic.
Its Monday today, most of the houses prefer to vegetarian food, no difference at my place too. So cooked cabbage today and of course Bengali style. My maternal gets a credit for this, she cooks this dish, just too well. I have never tasted somebody cook better badha kopir tarkari than her.
There are lots of option to make it spicier and tastier, I will start with the basic requirements and eventually add the addendums.
Cabbage (Bandha Kopi): 1 medium sized
Ginger paste (Aada bata): 2 table spoons
Potatoes (aalu) : 2/3, diced to make 4 pieces out of each
Tomato: 1 big
Turmeric powder (Haluder guro): 1 tea-spoon
Cumin powder (Jeera guro): 1 table-spoon
Chilli powder (Sukhno lankar guro): 1 ½ tea-spoon
Green chilli (kacha lanka): 2
Sugar (Chini): 1 tea-spoon
Bay leaves (tej pata): 2
Garam masala: ½ tea-spoons
Mustard oil(Sarser tel): 3 table-spoons
Peas (matorsuti): ½ cup
Macher matha: 1
- Boil the cabbage till it become soft. Drain out the excess water and keep the cabbage aside.
- Heat oil in a kadai, fry the diced potatoes and keep apart.
- Heat oil in the kadai , and add the ginger paste, bay leaf, tomato and just sauté.
- Add the cabbage and the potatoes and just let it cook by itself. Add all the spice powderPut a lid over the kadai for faster cooking.
- Check after 5/6 minutes whether the potatoes have softened, if not then add little water.
- Cook in simmering flame and turn it around after regular intervals so that it doesn’t stick to the base of the kadai.
- You can add the peas and let the whole curry to dry as much as possible without letting it to stick to the bottom.
- If you want to add something non-veg to it then go ahead. Fry the smashed fish head and add it to the cabbage and let it cook.
- When it becomes almost dry, add little garam masala and serve hot with rice or roti.
Badha Kopir tarkari
Enjoy your meal, happy cooking.