Bhandakophi Chingri Ghonto (Green Cabbage with Shrimp)

Green cabbage cooked in mustard oil with shrimp with spices from a Bengali kitchen. If you’ve never tried this recipe, you are losing out on some delicious food I’m telling ya! @sarchakra

PREP TIME: 10 mins

COOK TIME: 25 mins

YIELDS: Serves 5


  • Shrimp large, 12- 14
  • Cabbage 2 cups, shredded or cut very fine
  • Potato 1, chopped
  • Mustard oil 2 tbsp
  • Onion 1, small, finely chopped
  • Ginger paste 1 tbsp
  • Garlic paste 2 tsp
  • Salt
  • Turmeric 2 tbsp, divided
  • Tomato 1, chopped
  • Cumin seeds 1 tbsp
  • Cumin powder 1 tbsp
  • Coriander powder 1 tbsp
  • Red chili powder 1 tbsp
  • Garam masala powder 2 tsp
  • Green chilies 3, chopped for garnish
  • Sugar 1 tbsp
  • Ghee 1 tbsp


  • Rub the shrimp with a mixture of salt and turmeric.
  • Heat oil. Sauté shrimp for a few seconds on both sides till pink. Remove and reserve.
  • In the same oil fry the cubed potato prices till golden. Reserve.
  • Temper the oil with cumin seeds. Let it splutter. Add in chopped onion. Cook till onion is golden. Add in ginger and garlic paste. Sauté for a few seconds.
  • Add in turmeric, red chili powder, cumin powder and coriander powder. Stir for a few seconds. Then add in chopped tomato. Let the tomato cook into the oil till the oil starts leaving the sides of the pan.
  • Add the sautéd potatoes, chopped cabbage and shrimp. Season with salt. Turn the heat down to a low simmer. Cover and cook till the cabbage and potatoes are done. This should take about 15-20 mins. There is no need to add any water as the cabbage will release moisture while it cooks.
  • Add in sugar, Garam Masala powder and ghee. Give it a good stir. Turn the heat up and cook till the mixture comes together.


Cutting the cabbage very fine as we say in Bengali ‘mihi cut’ is very important. It helps the flavors infuse well.

Bengali recipes almost always will have sugar. It sounds weird but the sugar is essential to give the curry that authentic taste and flavor. Don’t skimp it!

Rub salt and turmeric on the shrimp
Sauté shrimp
Cook till they turn pink. Reserve.
Sauté potatoes till golden
Sauté cumin seeds and add onions
Add ginger and garlic paste
Add dry spices and tomatoes
Cook till the sauce starts to release oil
Add cabbage, potatoes and shrimp
Fry on high heat
Cover and simmer on low heat till done
Add Garam Masala, sugar and ghee
Bandhakophi Chingri Ghonto

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.