West Bengal Recipes
 
Bandhakopir Dalna (Bengali Cabbage Curry)  
   
Serves 4 to 6

Ingredients
1 lb cabbage, sliced finely 1 tsp ground coriander
2 potatoes, cut in small cubes 1 inch ginger grated
2 tbsp oil 1 tbsp butter
1 tbsp turmeric 2 bay leaves
1 1/4 to 2 tsp green chili paste 1/2 tsp garam masala
1 tbsp ground cumin salt and sugar to taste

Method
chopped cilantro for garnish (optional) Fry cubed potatoes in hot oil in a wok until lightly browned. Remove from oil and keep aside. To the hot oil add cabbage. Sprinkle with salt. Stir and cover. Simmer for 3-4 minutes. Remove cover. Add the turmeric, chili paste, cumin, coriander and ginger. Stir and fry until the spices are well blended with the cabbage. The cabbage should be nearly cooked at this stage. Add 1/2 cup water and add potatoes. Adjust salt and add sugar to taste. Simmer over medium heat until potatoes are cooked and there is practically no gravy in the pan. In a frying pan, heat butter. Add the bay leaves and garam masala. Stir fry a couple of minutes and pour over bandhakopir dalna. Stir the cabbage and remove from heat. Garnish with chopped cilantro.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 177 Carotene ( μg ) 6484.43
Protein (g) 3.4 Vitamin C (mg) 143.8
Carbohydrate (g) 14.6 Mg  (mg) 75.68
Fat (g) 11.44 Na  (mg) 7.48
Fibre (g) 1.8 K  (mg) 98.5
Minerals (g) 1.3 Mn  (mg) 0.66
Calcium  (mg) 92.75 Zn  (mg) 0.7
Phosphorus  (mg) 89.99 Cr  (mg) 0.012
Iron  (mg) 4.05