quote:

3 tbsp. oil
1 1/2 tsp. cumin seeds
1/2 tsp. red chile powder, such as cayenne
1/2 tsp. ground turmeric
3 small chiles, sliced (optional)
2 bay leaves
1 small red onion, cut into 8 pieces
650g. potatoes, chopped chunky (chop smaller for shorter cooking time)
4 tomatoes, diced
1/2 small head green cabbage, chopped chunky
salt, to taste


Heat oil in a large pot over medium-high.
Cook cumin seeds until they pop, 1–2 minutes.
Add chile powder, turmeric, chiles, bay leaves, and onion; cook until onion is soft, 3–4 minutes.
Stir in potatoes, tomatoes, cabbage; cook, covered, until potatoes are tender, about 30-45 minutes.
Near end of cooking, add salt to taste.

Notes: Occasionally add water after adding the potatoes to prevent burning.
Measures of potatoes and cabbage is not too important, just have roughly equal amounts.