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."
-- @sarchakra
Jump to Section
  • Recipe Card
Prep time 10mins
Cook time 25mins
Serves or Makes: 6

Recipe Card


  • 14 large shrimp
  • 2 cups shredded cabbage
  • 1 chopped potato
  • 2 tbsp mustard oil
  • 1 small finely chopped onion
  • 1 tbsp ginger paste
  • 2 teaspoon garlic paste
  • salt
  • 2 tbsp turmeric
  • 1 chopped tomato
  • 1 tbsp cumin seeds
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 tbsp red chili powder
  • 2 Garam Masala powder
  • 3 green chilies
  • 1 tbsp sugar
  • 1 tbsp ghee


  • Step 1

    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.

  • Step 2

    In the same oil fry the cubed potato prices till golden. Reserve.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    Add in sugar, Garam Masala powder and ghee. Give it a good stir. Turn the heat up and cook till the mixture comes together.

More from @sarchakra