Step 1: Sauté Aromatics and Spices

Heat a pan and add oil. Once hot, add cumin seeds and mustard seeds. Let them splutter. Then add chopped onion and chopped garlic. Sauté until the onions turn light pink.

Step 2: Add Turmeric and Vegetables

Add turmeric powder to the pan and mix well. Then add the shredded carrots and chopped cabbage. Mix all ingredients thoroughly.

Step 3: Cook Vegetables

Add salt to taste. Cover the pan with a lid and let the vegetables cook until soft. You may sprinkle a little water to speed up the cooking process.

Step 4: Prepare Potatoes

Cook 4-6 medium potatoes in an Instant Pot on manual for 3 minutes (or boil until tender). Once cooked, mash them roughly.

Step 5: Combine with Potatoes and Final Spices

Once the cabbage and carrots are soft, add the mashed potatoes to the pan. Sprinkle red chili powder and coriander-cumin powder over the vegetables and potatoes. Squeeze the juice of half to one lime or lemon over the mixture.

Step 6: Final Simmer and Serve

Mix all ingredients well to combine the flavors. Cover the pan with a lid and let it simmer for another 5 minutes. Taste for salt and spices, and adjust if necessary. Serve hot with your choice of grains or bread.

• Sprinkle a little water while cooking the vegetables to help them cook faster.

• This curry stays good for 4-5 days when refrigerated.

• Serve with brown rice, quinoa, naan, or other grains of your choice.