Bengali cuisine
Mughlai Cuisine
Bandhakopir Shahi Korma
Intermediate
For 4 people

Bandhakopir Shahi Korma: Cabbage in a rich Mughlai gravy


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.

Ingredients

  • Cabbage (large head)

    1
  • Sunrise Posta (Poppy Seeds)

    50 g
  • Cashews

    50 g
  • Charmagaz (Melon Seeds)

    25 g
  • Sunrise Jeera (Cumin) Powder

    5 g
  • Sunrise Lal Mirch (Red Chilli) Powder

    5 g
  • Sunrise Haldi (Turmeric) Powder

    5 g
  • Sunrise Kashmiri Mirch (Kashmiri Red Chilli) Powder

    5 g
  • Ghee

    30 g
  • Refined Oil

    15 mL
  • Bay Leaves

    2
  • Whole Garam Masala Spices (Cinnamon, Green Cardamom, Cloves)

    2 g each
  • Onion Paste

    30 g
  • Ginger Paste

    5 g
  • Sugar

    5 g
  • Salt

    5 g
  • Green Chillies Paste

    5 g
  • Curd (Yoghurt)

    100 g
  • Tomato Ketchup

    15 g
  • Sunrise Kasuri Methi (Dried Fenugreek Leaves)

    5 g
  • Sunrise Shahi Garam Masala

    5 g
  • Birista of Onions (Fried Onions)

    20 g

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.

 

Steps

Step 1: Prepare the Cabbage

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.

 

Step 2: Make the Nut and Seed Pastes

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.

 

Step 3: Prepare the Gravy Base

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.

 

Step 4: Add the Spice Powders and Pastes

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.

 

Step 5: Enrich the Gravy

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.

 

Step 6: Add Cabbage and Finish the Dish

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.

 

Step 7: Serve

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.

 

Goes Best With

  • Side Dish: Crispy Papad, Kachumber Salad