Ingredients

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mustard oil 2 1/2 tb
potatoes, cubed 3/4 lb
cumin seeds 1/2 ts
cabbage, finely shredded 6 c
green chile, chopped 1 ts
water 1/4 c
salt 3/4ts
turmeric 1/2ts
sugar 1 1/4 ts
cayenne 1 ds
green peas, cooked 1/2 c
garam masala 1/2 ts
ghee, optional 1

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Method:

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Heat 2 tb 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 tb 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.