Ingredients

• 2 tablespoons canola oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seed
• 1 tablespoon ground coriander
• 0.5 teaspoons ground turmeric
• 0.5 teaspoons red chile powder
• 0.5 heads cabbage , sliced
• 2 potatoes , chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon salt
• 0.5 cups water , or as needed
• 0.25 cups chopped fresh cilantro , or to taste

Instructions

1. 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. 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.

Nutrition per serving