Indian Cabbage and Potato Curry

Step 1: Prepare Cabbage and Potatoes

Shred the medium cabbage using a mandoline or knife. Peel and chop the medium potatoes into 1cm cubes. If preparing potatoes in advance, soak them in cold water to prevent browning.

Step 2: Temper Spices

Heat 2 tablespoons of oil in a pan over medium heat. Add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Allow them to crackle and release their aroma.

Step 3: Cook Aromatics and Tomatoes

Add 1/4 teaspoon of asafoetida and 1 tablespoon of minced ginger to the pan. Stir for a few seconds. Then, add 200g of canned tomatoes (or 2 chopped fresh tomatoes), 1/2 teaspoon of ground turmeric, 1 teaspoon of chili powder, 1 teaspoon of salt, and 1/2 teaspoon of sugar. Stir everything well and bring to a gentle simmer. Cook uncovered for approximately 5-7 minutes until the oil begins to separate from the tomatoes, indicating the masala is cooked.

Step 4: Add Vegetables and Coat

Add the chopped potatoes and shredded cabbage to the pan with the tomato masala. Stir thoroughly to ensure all the vegetables are well coated with the spices.

Step 5: Cook with Ice Lid Technique

Cover the pan with a tight-fitting lid or a plate filled with ice cubes. Cook over low heat. The ice will melt, creating steam that cooks the vegetables in their own juices, preserving their natural flavors.

Step 6: Stir and Tenderize

Stir the curry at 5-minute intervals to ensure even cooking. Continue cooking for approximately 15-20 minutes, or until the cabbage and potatoes are tender.

Step 7: Final Stir-Fry

Remove the lid and increase the heat to high. Stir-fry constantly for 2-3 minutes to evaporate any excess moisture. This step will also slightly brown some of the vegetables, adding an extra layer of flavor and a dry, stir-fried finish.

Step 8: Garnish and Serve

Stir in the 2-3 chopped green chilies and 1/4 cup of fresh coriander. Give it a final stir. Serve the Indian Cabbage and Potato Curry hot with warm wholemeal roti.

• Soak chopped potatoes in cold water if preparing in advance to prevent browning.

• The 'ice lid' technique helps cook vegetables in their own juices, enhancing flavor and tenderness without adding extra water.

• The final high-heat stir-fry helps evaporate excess moisture and adds a slight browning for extra flavor.

• Any white or green cabbage can be used.

• Fresh tomatoes can be used instead of canned, or vice versa.

• Adjust chili powder and green chilies to your preferred spice level.