Step-by-Step Instructions

1. 1.Prepare the Vegetables

   Shred the cabbage using a mandoline or a knife. Peel the potatoes, slice them, and then chop them into 1cm cubes.

2. 2.Temper the Spices

   Heat oil in a large pan or wok over medium-high heat. Add the mustard seeds and let them crackle. Then add the cumin seeds, asafoetida (hing), and minced ginger. Sauté for a few seconds until aromatic.

3. 3.Create the Masala Base

   Add the pureed tomatoes to the pan, followed by the ground turmeric, chili powder, salt, and sugar. Stir well and cook for 2-3 minutes, until the mixture comes to a gentle simmer and the oil begins to separate from the tomatoes.

4. 4.Add Vegetables and Stir

   Add the diced potatoes and shredded cabbage to the pan. Stir everything together thoroughly to ensure the vegetables are evenly coated in the tomato masala.

5. 5.Steam with the Ice-Lid Method

   Cover the pan with a lipped lid or a large plate that fits snugly. Place a handful of ice cubes on top of the lid. Reduce the heat to low and let the curry cook for about 15-20 minutes, stirring once at the 5-minute mark. The melting ice will create steam, cooking the vegetables in their own juices.

6. 6.Final Stir-Fry and Garnish

   Once the potatoes and cabbage are tender, remove the lid. Increase the heat to high and stir-fry for 1-2 minutes to evaporate any excess moisture. Add the chopped green chilies and fresh coriander, give it a final stir, and serve hot.