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Ingredients
2 ½ tbsp mustard oil
¾ lb (375g) peeled potatoes cut into 1 inch (2.5cm) cubes
½ tsp cumin seeds
6 cups (1 litre 500ml) finely shredded cabbage
1 green chilli seeded and chopped
¼ cup plus 2 tbsp water
¾ tsp salt
½ tsp turmeric
1 ¼ tsp sugar
a dash of red chilli powder or cayenne pepper (or to taste)
½ cup (125ml) thawed frozen peas
½ tsp garam masala
Method
Heat 2 tbsp oil in a 12 inch, deep sided pan or Dutch oven over a medium heat. add potatoes and fry until medium brown, 5-8 minutes, stirring often. Remove with a slotted spoon and set aside.
Add the remaining ½ tbsp oil to the pan and heat over a medium low heat. add cumin seeds and fry for a few seconds until lightly browned. Add cabbage, green chilli and ¼ cup (60ml) water. Lower heat slightly and cook uncovered until cabbage is limp, 6-8 minutes, stirring often. Stir in salt, turmeric, sugar, red pepper, 2 tbsp water and the potatoes.
Simmer, covered, until potatoes are tender, 18-20 minutes, adding peas during the last 2-3 minutes.
Remove from heat and blend in garam masala. Let stand for a few minutes to help develop the flavours.
