Instructions:

Yield: 4 servings

2 1/2 tbsp Mustard oil
3/4 lb Potatoes, cubed
1/2 tsp Cumin seeds
6 cup Cabbage, finely shredded
1 tsp Green chile, chopped
1/4 cup Water
3/4 tsp Salt
1/2 tsp Turmeric
1 1/4 tsp Sugar
1 dash Cayenne
1/2 cup Green peas, cooked
1/2 tsp Garam masala
Ghee, optional

Heat 2 tbsp oil in a Dutch oven. Add potatoes & saute until they are medium brown, 10 minutes or so. Stir often. Using a slotted spoon, remove from the oil & set aside.

Add the remaining oil. Add cumin seeds & fry for a few seconds. Add cabbage, chile & water. Lower heat & cook, uncovered, until the cabbage is limp, 8 minutes, stirring often. Stir in the salt, turmeric, sugar, cayenne, another 2 tbsp water & the potatoes.

Cover & simmer until the potatoes are tender. Then, add the peas & cook for 2 minutes. Remove from heat, stir in the garam masala & let it stand, covered, for a few minutes. Sprinkle with ghee if desired & serve.