Bandhakopir Ghonto ( Bengali Recipe ) / Bengali Style Bandhakopir Ghonto / Bengali Style Cabbage And Potato Curry

Ingredients :

1. Potato - 1
2. Cabbage - 1 ( medium )
3. Ripe Tomato - 1
4. Whole cumin seeds - 1/2 tea spoon
5. Dry red  chili powder - 1 table spoon
6. Kashmiri dry red chili powder - 1 table spoon
7. Cumin powder - 1 table spoon
8. Coriander powder - 1 table spoon
9.. Salt to taste
10. Turmeric powder - 1 teaspoon
11. Ginger paste - 1 table spoon
12. Sugar - 1 tea spoon
13. Garam masala powder - 1 tea spoon
14. Ghee ( clarified butter ) - 1 table spoon
15.Water As Required
16. Bay Leaf - 2 pieces
17. Oil As Required 

Methods :

1. Wash and clean the potato . Peel the potato  from  skin .When it's done . Then cut into medium size pieces .Keep aside .
2. Wash and clean the cabbage by the water . Cut the cabbage into finely chopped . Keep aside .
3. Wash and clean the ripe tomato  and finely chopped . Keep aside .
4. Take a pressure cooker . Add the finely chopped cabbage into the pressure cooker . Pour the water as required  into the pressure cooker . Cover and close the lid . Cook for 1 whistles .
5.Open the pressure cooker . Keep aside .
6. Take a wok . Heat  oil into the wok . When   oil   start  to smoke . Now oil is ready for the cabbage curry preparation .
7.Now add cube potato into the wok . Fry till golden color . When it is done . Take out them from the oil . Keep aside .
8. Same oil add whole cumin seeds and bay leaf . Both spices  fry for 1 minutes .
9.Then add finely chopped tomato  and salt to taste . Fry till tomatoes are soft and leave water .
10. Then add turmeric powder and sugar . Fry for 1 minutes .
11. Add cumin powder , coriander powder , dry red chili powder , kashmiri dry red chili powder and add some  water  1 tea spoon if required .Saute until  oil become separates from the masala .
12. Then add boiled cabbage and fried potato . Mix it very well . Cook for 1 minutes .
13. The add 1 cup water ( if you wants add more water in cabbage curry add it ) .  Cook for 10 minutes . Cover and close the lid .
14. After 10 minutes ,open the cover . When water is evaporated from the curry . Potatoes are soft and tender . Reduce heat to very low .
15. Add garam masala powder 1 tea spoon into the curry . Mix it very well . Cook for 1 minutes .
16. Then switch off the flame . Add 1 table spoon of ghee in the curry . Mix it very well .
17 . Transfer curry to a serving bowl .
18. Serve hot .