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Home / Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)

Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)

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This simple yet delicious stir-fry is one of my favorites. You just need a few extra minutes for the preparation. Finely chopping cabbage is a time consuming task, not to mention there is no room for error so make sure your whole attention is on the task at hand. It doesn’t take a whole lot of time, just 5-10 extra minutes to finely cut half a head of cabbage. 

Potatoes are so versatile right? Perfectly sweet to accompany any other vegetable. This is a perfectly simple dish to go with any fried bread like Luchi or Paratha but I also like to enjoy this with plain roti or rice and dal. I love that there is no onion or garlic in this recipe making it so unique and homely. In India, we often have special religious days when such dishes are prepared with no onion or garlic and this dish fits right into that!

I love how the cumin seeds crackle in the hot oil as if they are dancing in anticipation of the vegetables. Crackling seeds signify that the oil is hot and ready to be cooked in. They also add a delicious flavor and aroma in the dish.

I think the beauty of Indian cuisine is its diversity. There are so many different varieties of vegetarian and non-vegetarian dishes (both day to day and gourmet), breads and rice dishes, condiments and chutneys and pickles. You name it and we have it. Indian cuisine is truly a dream come true for the food lovers. In fact, if you plan it, you can have a different dish everyday! That’s why I have made it my mission to collect and share all these awesome recipes and while I have published quite a few, there is so much more to try!

Today is such a warm sunny day, ideal for some cooking. So I called my mom in the morning and asked her what they had for dinner (it’s dinnertime in India and breakfast time here). She said a plain Bandakopi r Torkari with roti and I thought hey, I have some cabbage in the fridge maybe I can also cook this today. Isn’t it fun to prepare the same dish your mom has cooked/ is cooking, kinda makes you feel you are preparing it together. Right now, Baby Prisha is taking her afternoon nap so I am going to start cooking. By the time she wakes up, this dish will be ready and then we will have a snack and go for a walk in the trail near our house. I love going out for a walk and I am thankful to this little baby for accompanying me with such a big smile. 

I hope you do try this simple, humble recipe and love it as much as we do.

Ingredients: 
  • Potato – 1 medium, peeled, cut into medium pieces, washed
  • Cabbage – ½ medium (about 3-4 cups), chopped finely, washed
  • Cumin Seeds – 1 teaspoon
  • Bay Leaf – 1
  • Green Chilies – 2, slit in halves (optional)
  • Turmeric powder – ½ teaspoon
  • Tomato - 1, cut into small pieces
  • Salt – to taste (about ½ teaspoon)
  • Black Cardamom - 1
  • Coriander Powder – ½ teaspoon
  • Sabji Masala – ½ teaspoon 
  • Garam Masala – ¼ teaspoon
  • Mustard Oil – 2-3 tablespoons

Directions: 
  • Heat a wok on high heat.
  • Add the Oil in it and wait for a few seconds.
  • When the oil begins to smoke, turn down the heat to low and temper the oil with Cumin Seeds, Bay Leaf and Black Cardamom.
  • After a few seconds, increase the heat to medium and add the Potatoes (and Green Chilies) in it. Tip: If the potatoes are making the oil jump, add the turmeric powder and stir to mix.
  • Fry till the potatoes are golden red in color. Then add the Cabbage.
  • Fry the vegetables for a few minutes when they look fried and dry (about 7-10 minutes) and develop a golden color, add the Turmeric Powder and Salt and mix well.
  • Continue frying for another 5 minutes then add the Tomato, Coriander Powder and Sabji Masala in it.
  • Fry for 5 minutes then turn down the heat to low. Add a cup of water (warm, you can heat it in the microwave for 1 minute).
  • Add the Garam Masala and mix well. Cover and cook for 10 minutes. 
  • Mash a piece of potato with your spatula, if it breaks, turn off the heat. Check the consistency of the curry at this point, is the amount of curry ok for you? I usually increase the heat to high at this point and let the extra water dry up a bit so that the curry is clinging on the vegetables but is not too thin.
  • Serve hot with Roti, Luchi or Paratha. Also goes great with rice and dal.

Love Indian side dishes with Potatoes? Try these as well:

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