Aloo cabbage ki sabzi

This potato and cabbage sabzi goes perfectly with rice and dal or goes great with chapatis. This is the kind of food I cook very often. I leave my pressure cooker to cook dal and rice and then it’s just a question of cooking some veggies! It may seem like I eat very fancy food and cook rich dishes a lot but that is definitely not the case. Most days it’s simple healthy food like this or something like a pulao and mixed salad. I save weekends for treating myself to something fancy or trying out a new recipe which may take some more time. This is a delicious way to enjoy cabbage and the potatoes give the dish some good texture! There is no ginger or garlic in this recipe either. This recipe takes no more than 20 minutes to put together. 

Ingredients 
Serves 3-4

3 medium potatoes peeled 

1/3 large white cabbage core removed and cut into strips 
1 large red or white onion finely sliced

Salt to taste 

Vegetable oil as required 
Water as required 
Handful chopped coriander leaves

You'll need these spices 
1 tsp turmeric 
1 tsp kashmiri red chilli powder 
1 tsp coriander powder 

1 tsp cumin seeds 
1/2 tsp garam masala
1/2 kasoori methi (dried fenugreek)

Method 

• In a large non-stick pan, add few tbsp of vegetable oil. Turn the heat to medium and let the oil heat up. Once hot, add the potatoes. Let them fry until lightly golden on all sides. This gives the potatoes a good flavour and ensures they keep their shape. 
  
  
• Once the potatoes are golden, move them to one side, leaving the oil on the other side of the pan. Add the cumin seeds to the oil and let them sizzle until fragrant. 
  
  
• Next add the onions, mix everything together and keep sauteing until the onions are soft. Add all the spices apart from the kasoori methi and saute for another minute. 
  
  
• Next, add the sliced cabbage and mix well. Add around 1/2 cup / 125ml water. Cover the pan with a lid and let the sabzi simmer until cabbage is soft - around 10 minutes. If the sabzi dries out, add a splash more water. You don't want a lot of water though (this is a dry curry!)
  
  
• When the cabbage is soft, add salt to taste, the kasoori methi and chopped coriander leaves. 
  
  
• Serve this sabzi with rice and dal