Badhakopi’r Ghonto

A mildly spiced curried cabbage flavoured with ginger, garam masala and ghee.

  • Cooking time
    45 minutes
  • Calories
Recommended by
members who rated this recipe on Youtube

This is a beautifully spiced cabbage-and-peas preparation that is a little hot, a little sweet, and with hints of ginger, _ghee_, and _garam masala_.

Badhakopi’r ghonto is essentially prepared by steaming fine shreds of cabbage (about 2 mm wide) in their own moisture, which is drawn out with the help of salt. There are five important points to remember while cooking this dish—(1) The cabbage must be cut as finely as possible. Larger strips will not only take longer to cook, they will fail to give the badhakopi'r ghonto the desired texture; (2) Once you add the cabbage to the pan, don’t add any extra water; (3) Cook on low heat. This will ensure that the moisture extracted from the cabbage doesn't evaporate too quickly and cause the cabbage to stick to the pan; (4) Always cover the pan with a lid. This will also prevent the moisture generated by the cabbage from evaporating too quickly; (5) Stir intermittently to prevent sticking.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.


6 servings
  • 15 g mustard oil
  • 1 piece dried red chilli (whole)
  • 1 piece bay leaf (whole)
  • 1 piece cardamom (whole)
  • 1 piece clove (whole)
  • 1 piece cinnamon (whole)
  • 2 g (or ¼ tsp) cumin seeds
  • 400 g cabbage (cut into thin shreds, 2 mm wide)
  • 100 g potatoes (diced; 3 cm cubes)
  • 50 g peas (shelled)
  • 30 g tomatoes (diced)
  • 75 g prawns (optional; shelled and deveined)
  • 20 g ginger paste
  • 2 g cumin powder
  • 1 g coriander powder
  • 3 g turmeric powder
  • 1 g red chilli powder
  • 10 g salt
  • 25 g sugar
  • 4 g ghee
  • ¼ tsp garam masala powder
  • 2 pieces green chillies (slit)



  1. Cut the cabbage into the thinnest possible shreds that you can manage. To make this process easier, deal with the vegetable in sections of 5 cm each. Take a segment, one at a time, and shave off shreds along its cross-section with your knife. Take your time with the cutting, because the outcome of the dish will depend on this step. Watch this video, which shows you how to cut cabbage for badhakopi'r ghonto.


  1. Heat 15 g mustard oil in a pan till it begins to smoke.
  2. Add the phoron(comprising the dried red chilli, bay leaf, cardamom, cinnamon, clove, and cumin seeds) to the oil.
  3. Once the spices start crackling, add in the cubed potatoes.
  4. Fry the potatoes for 3 minutes on low heat, with the lid on.


  1. Make a paste by mixing together the ginger paste, cumin powder, coriander powder, turmeric powder, red chilli powder, and 80 g of water.
  2. Add this mixture to the potatoes and cook on medium heat till the water dries off.
  3. Add in the diced tomatoes and shelled peas.
  4. Then, add another 80 g of water and sauté the spices till the water dries off.
  5. Add a slit green chilli and cook with the lid on for another minute.


  1. Add the shredded cabbage to the pan, along with the salt.
  2. Fold in the spices and cook on low heat with the lid on. The salt will start dehydrating the cabbage and drawing out its moisture.
  3. Steam the cabbage on low heat, with the lid on, for 12 minutes, stirring intermittently. Keep an eye on the pan to ensure that the cabbage doesn’t stick to the bottom.
  4. Add the sugar and cook for another 15 minutes, stirring intermittently. The sugar will soon start to caramelise. Be sure to scrape down and integrate the lightly browned bits of the torkari that stick to the bottom of your pan (they are yummy!).
  5. This step is optional. You can coat a couple of cleaned prawns in a pinch of salt and turmeric powder, and fry in a separate pan for 30 seconds on each side. Chop the fried prawns in chunks of 1 cm, and add to the ghonto.
  6. Garnish with ghee, powdered garam masala, and a slit green chilli.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
Art by Ritwika
A fun, private community for enthusiasts of Bengali food

We're building a community

With Bong Eats adda we are trying to create a quiet corner on the internet for people who love nothing more than cooking and feeding people. The focus is naturally on Bengali and South Asian food, but as anyone who has spent time with food and its history knows, everything in food is interconnected. Nowhere is this more true than in Bengal, the melting point of so many cultures of the world—home to the first "global cuisine", as food historian Pritha Sen puts it. If that sounds like just the place you have been looking for, come help us build this space together. We are just getting started.

Join now
Join our 220+ strong community

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Kumro Dogar Pachmishali

Pumpkin vine cooked with a medley of vegetables

  • 90 mins
  • 223
Viewers liked this

Koi Komola

Koi fish cooked with fresh orange juice and seasonal tangerines.

  • 1 hour
  • 214
Viewers liked this

Kochur Loti Chingri diye

Taro stolons cooked with mustard and prawns

  • 90 mins
  • 170
Viewers liked this

Potoler Khosha Bata

A spicy, fudgy mash made of pointed gourd (potol) peels.

  • 60 mins
  • 90
Viewers liked this
See all New recipes »
View all »

Moolor Ghonto

This radish preparation is best made with slender, red winter radishes, and goes well with both rice and rooti.

  • 75 mins
  • 158

Thor'er Ghonto

Thor (banana stem), when prepped and cooked properly, is delicious: a mix of crunchy and mushy texture that's most satisfying to eat

  • 90 minutes
  • 180

Lau'er Ghonto

A dry, spicy curry of bottle gourd with roasted moong dal and sun-dried lentil dumplings.

  • 1 hour
  • kcal
View all »

Badhakopi’r Ghonto

A mildly spiced curried cabbage flavoured with ginger, garam masala and ghee.

  • 45 minutes
  • kcal