Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.