To begin, heat mustard oil to a smoking point and let it cool a bit. Add in cumin seeds (jeera), bay leaf, and whole red chillies. Allow the cumin seeds to crackle.
Add in the potatoes. Saute. Cover and cook on low to medium heat until they are cooked and golden in color.
In the meantime, in a bowl, mix together the grated ginger, cumin powder, coriander powder, Kashmiri red chilli powder, turmeric powder, and salt. Add 1/4 cup of water and mix.
Add the mixture to the potatoes and cook until the liquid dries up and oil starts appearing on the sides.
Now add in the green chillies and tomatoes. Saute until the tomatoes soften a bit and oil starts appearing on the sides.
Add in the peas. Mix well.
Now add the shredded cabbage and mix well. Cover with a lid until cooked. Make sure it does not turn mushy.
Finally, add the sugar and the garam masala powder. Check the salt and add more if required.
The Bandhakopir Ghonto or Cabbage Stir Fry is ready to serve.