Keep all the ingredients ready; chop the cabbage, onions, tomatoes, coriander leaves, and ginger separately. Cut the potatoes into small cubes/pieces.
Heat oil in a kadai, add cumin seeds and when it turns brown, add the ginger and onions and saute until the onions turn brown.
Next add the potatoes and cabbage and saute for 2 minutes.
Next add the turmeric, chilli powder, coriander powder, and salt and saute well.
Add enough water to cover the vegetables, close the kadai with a lid and cook until the potatoes are cooked through, add little more water if needed.
Once the potatoes are cooked well, add the tomatoes, lower the heat and cook until the moisture dries up. Add spices or salt if needed. Saute until all the spices are well combined with the vegetables.
Switch off stove and remove the curry on to a bowl. Garnish with chopped coriander leaves.
Serve with hot phulkas or wheat parathas and dal tadka. Roll it inside a phulka and pack for lunch boxes.
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