Add Preferred SourceEasy and delicious cabbage potato curry made in the
This Bengali-style cabbage sabzi is called bandhkopir torkari and is made without onion and garlic. Naturally gluten-free, vegan, and ready in 20 minutes.
This semi-dry curry uses minimal spices and is very similar to the North Indian patta gobi sabzi. This dish has a perfect balance of spices, tang, and sweetness. It is also known as niramish bandhakopir ghanto (niramish means vegetarian dishes made without onion and garlic).
Why you will love this recipe
- This cabbage potato sabzi is easy to make, uses simple ingredients, and is ready in under 20 minutes.
- Bandhkopir torkari offers the rich and authentic taste of Bengali cuisine, featuring a unique blend of spices and flavors characteristic of the region.
- This dish is a comforting favorite among Bengalis, often evoking memories of home-cooked meals.
Ingredients
Cabbage: Use fresh cabbage and shred it finely.
Potatoes: Cut them into small and even cubes.
Peas: Traditionally, fresh peas are used; however, I have used frozen peas. Both work well for this dish.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Heat oil and add cumin seeds, bay leaf, cinnamon, cardamom, ginger, and green chili. Saute for a few seconds (image 1).
Step 2: Add tomatoes, cumin powder, turmeric powder, sugar, and salt. Mix well and saute until the tomatoes are soft, about 1-2 minutes (images 2 and 3).
Step 3: Add the potatoes and let them saute for 2-3 minutes (image 4).
Step 4: Deglaze the pot, then add the cabbage and peas (image 5).
Step 5: Mix well and add ½ cup of water. Secure the
Step 6: Let the pressure release naturally for 5 minutes, then do a quick release (image 8).
Step 7: Put the
Expert Tips
It is important to shred the cabbage thinly and evenly. I like to use a food processor to do this.
Cabbage and potato have different cooking times. After adding potatoes, let it saute for 2-3 minutes, then add the cabbage and pressure cook. This way, they will be cooked evenly together.
A very small amount of sugar is used. It does not make the dish sweet but rather balances the flavors. Do not skip it.
To store cabbage potato curry, allow it to cool to room temperature. Transfer the leftovers to an airtight container and refrigerate it for up to five days. This dish also freezes well, and it can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight and then reheat it on the stovetop or in the microwave until heated through.
What to serve with cabbage potato curry
Plain rice: Steamed basmati rice is a classic accompaniment to Indian curries, including this
Bread: Indian breads such as roti, chapati, or poori are a great choice to enjoy with this cabbage curry.
More Bengali recipes
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Recipe card
Cabbage Potato Curry in Instant Pot
Equipment
Ingredients
- 5 cups cabbage finely shredded
- 2 potatoes
- 3 tablespoon oil
- 1 teaspoon cumin seeds
- 2 dried red chili
- 1 bay leaf
- 2 small piece cinnamon
- 2 cardamom
- 1 inch ginger finely chopped
- 1-2 green chili finely chopped
- 2 large tomatoes chopped
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- ½ cup peas
- ¼ teaspoon sugar
- Salt to taste
- 1 teaspoon garam masala (use store-bought or homemade garam masala)
- 2 tablespoon coriander leaves (cilantro)
Instructions
- Set the Instant Pot in saute mode and add oil.
- Once it heats, add cumin seeds, bay leaf, cinnamon, cardamom, ginger, and green chili. Saute for a few seconds.
- Add tomatoes, cumin powder, turmeric powder, sugar, and salt. Mix well and saute until the tomatoes are soft.
- Add the potatoes and let it saute for 2-3 minutes.
- Deglaze the pot well making sure there are no bits sticking to the bottom of the pan.
- Add the cabbage and peas. Mix well.
- Add ½ cup of water.
- Secure the Instant Pot lid and set it to pressure cook mode for 3 minutes.
- Let the pressure release naturally for 5 minutes, then do a quick release.
- Put the Instant Pot in saute mode for 1-2 minutes so that the excess moisture can dry.
- Add garam masala and cilantro. Mix well. Serve with roti or rice.
Daniela says
I don't use my Instant Pot enough and couldn't believe how easy this recipe for Cabbage Potato Curry came together. So good!
Lisa says
Loved this! Thanks for the recipe.
Katie says
The perfect potato curry recipe!
nancy says
nice creamy curry that i would make over and over again
Shelby says
I love the cabbage added to this! Curry is such a comfort food for me but this steps it up!
Cindy says
I love that I can make this in an Instant Pot. Cabbage, potatoes, tomatoes, and all of those yummy spices = delicious!
Jean says
the tutorial for this cabbage potato curry is super helpful when we made the recipe, delicious and tasty meal that we enjoyed.
Giangi Townsend says
A great recipe to bring out my pressure cooker again. Thank you for a great recipe, love potatoes and cabbage.
Chef Mireille says
I always say cabbage is such an underated veg and gets such a bad rep, but I love it and this combination with the spices is so delicious! Thanks for a new cabbage recipe to add to my repertoire!
Shilpa says
Indeed, cabbage is so underrated but is one of the healthiest vegetables. We love cabbage too and I use it very often in my cooking. I hope you enjoy this dish as much as we do 🙂
Cindy Mom the Lunch Lady says
I really wish I had more space for another small appliance in my kitchen. Instant pots sound like a godsend. This recipes is wonderful, hearty and perfect for a meatless meal.
Bianca says
This was delicious! Thank you for the great recipe
nancy says
this creamy curry mash is quite lovely!