Indian Sabji

Ingredients

• 0.5 head cabbage sliced
• 2 tablespoons canola oil 
• 0.5 teaspoon chile powder red
• 1 teaspoon cumin seeds 
• 0.3 cup cilantro leaves fresh chopped to taste
• 1 tablespoon ginger-garlic paste 
• 1 tablespoon ground coriander 
• 0.5 teaspoon ground turmeric 
• 1 teaspoon mustard seed 
• 2  potatoes chopped
• 1 teaspoon salt 

Equipment

• wok

Directions

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.
2. Add coriander, turmeric, and cayenne pepper; cook about 1 minute.
3. Stir cabbage, potatoes, ginger-garlic paste, and salt into spice mixture; stir to coat.
4. 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.
5. Remove from heat; sprinkle vegetables with cilantro.