Cabbage and Potato Subji

Ingredients

• Potato - 2 whole
• Cabbage - 150 g
• Onion - 2 whole
• Tomato - 2 whole
• Green chili - 2 whole
• Turmeric powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Red chili powder - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Garam masala powder - 1/4 tsp
• Curry leaves
• Salt
• Oil

Instructions

1. 1Cut the potatoes lengthwise and boil them in salted water with 1/4 tsp turmeric powder until tender; drain and set aside.
2. 2Heat oil in a large pan, add 1/4 tsp cumin seeds and let them sizzle, then add chopped onions and the green chilies and sauté until the onions are translucent and fragrant.
3. 3Stir in 1/2 tsp coriander powder, 1/4 tsp red chili powder and 1/4 tsp garam masala powder, then add the chopped tomatoes and cook until the tomatoes soften and release their juices.
4. 4Add 150 g shredded cabbage (purple cabbage is optional) and toss to combine, then cover and cook on low flame without adding water until the cabbage is tender and cooked through.
5. 5Gently fold the boiled potatoes into the cabbage mixture and stir so the potatoes are coated with the spices; cook briefly to heat everything through.
6. 6Taste and adjust salt, garnish with curry leaves, and serve hot.
7. 7Optional: serve with chapati or steamed rice for a complete meal.