|
Ingredients
|
Quantity
|
|
Mustard oil
|
2 ½ tbsp
|
|
Potatoes – cubed
|
¾ pound
|
|
Cumin seeds
|
½ tsp
|
|
Cabbage – finely shredded
|
6 cups
|
|
Green chilli – chopped
|
1 tsp
|
|
Water
|
¼ cup
|
|
Salt
|
¾ tsp
|
|
Turmeric
|
½ tsp
|
|
Sugar
|
1 ¼ tsp
|
|
Dash cayenne
|
1
|
|
Green peas – cooked
|
½ tsp
|
|
Garam masala
|
½ tsp
|
|
Ghee (optional)
|
|
Heat 2 tbsp. oil in a Dutch oven. Add potatoes and sauté until
they are medium brown, 10 minutes or so. Stir often. Using a slotted spoon,
remove from the oil and set aside.
Add the remaining oil. Add cumin seeds and fry for a few seconds.
Add cabbage, chilli and water. Lower heat and cook, uncovered, until the
cabbage is limp, 8 minutes, stirring often. Stir in the salt, turmeric, sugar,
cayenne, another 2 tbsp. water and the potatoes.
Cover and simmer until the potatoes are tender. Then, add the peas
and cook for 2 minutes. Remove from heat, stir in the garam masala and let it
stand, covered, for a few minutes.
