Ingredients


2 tablespoons canola oil

1/2 head cabbage, sliced

1 teaspoon cumin seeds

2 potatoes, chopped

1 teaspoon mustard seed

1 tablespoon ginger-garlic paste

1 tablespoon ground coriander

1 teaspoon salt

1/2 teaspoon ground turmeric

1/2 cup water, or as needed

1/2 teaspoon red chile powder


Directions

Prep    10 m      Cook   50 m     Ready In    1 h


1.Heat canola oil in a wok over medium heat.

Cook and stir cumin and mustard seeds in the hot oil until they begin to dance, 1 to 2 minutes.

Add coriander, turmeric, and cayenne pepper; cook about 1 minute.


2.Stir cabbage, potatoes, ginger-garlic paste, and salt into spice mixture; stir to coat.

Pour enough water into wok to steam vegetables; cover and cook, stirring occasionally and adding more water as needed, until potatoes and cabbage are very tender, about 45 minutes.

Remove from heat; sprinkle vegetables with cilantro.