Bandhakopir Shahi Korma combines the richness of Mughlai cuisine with Bengali flavours. Cabbage segments are boiled, fried, then simmered in a spice-laden, creamy gravy made with nuts, poppy seeds, yoghurt and warming spices. The dish requires some prep work but cooks quickly.
Sunrise tip: Tying the cabbage segments with string before boiling and frying helps them hold their shape and makes it easier to manoeuvre them in the pan.
Time: 10 minutes
Cut the cabbage into small segments. Tie each segment with string to keep the layers together. Boil the cabbage segments in water until just tender. Drain, then fry the segments in a pan until slightly golden brown on the outside. Remove onto a plate.
Time: 10 minutes
Soak the Sunrise Posta seeds in warm water for 10 minutes, then grind into a smooth paste. Separately, grind the cashews and charmagaz into a fine paste, adding a little water if needed.
Time: 10 minutes
Heat the ghee and oil in a pan. Add bay leaves, whole garam masala spices and onion paste. Sauté for a few seconds. Add ginger paste and sugar. Sauté again until the raw smell dissipates.
Time: 5 minutes
Add the Sunrise Posto paste, cashew-charmagaz paste, Sunrise Jeera Powder, Sunrise Lal Mirch Powder, and Sunrise Haldi Powder to the pan. Mix well. Then add salt, green chillies paste, and a splash of water. Stir to combine.
Time: 5 minutes
Add Sunrise Kashmiri Mirch Powder and curd to the pan. Mix well. Then add tomato ketchup and stir. Crush Sunrise Kasuri Methi between your palms and add to the gravy. Mix again.
Time: 10 minutes
Once the gravy comes to a gentle boil, carefully add the fried cabbage pieces. Gently move them around to coat the segments in the gravy. Add Sunrise Shahi Garam Masala, a swirl of ghee, and birista. Turn off the heat and cover the pan. Let it sit for 5-10 minutes.
Time: 5 minutes
Open the lid and give everything a final stir. Cut and remove the strings holding the cabbage segments together. Serve hot with rice, paratha, or luchi.
Side Dish: Crispy Papad, Kachumber Salad