Ingredients:

• 4 tbsps – cooking oil
• 1 – large onion, finely sliced
• 2 – fresh green chillies, sliced lengthwise
• 3 – Cinnamon sticks, each 2 inch long
• 1 – large potato, peeled and cut into 1 inch cubes
• 1/2 tsp – Turmeric
• 1/2 tsp – chilli powder
• 125 ml – warm water
• 1 – small white cabbage, finely shredded
• 1 tsp – salt, or to taste
• 1 tbsp – chopped coriander leaves.

Method:

1. Heat the oil over medium heat and fry the onions, green chillies and cinnamon sticks until the onions are soft (about 5 minutes).
2. Add the potatoes, stir-fry on low heat for 6-8 minutes. Then stir in the turmeric and chilli powder.
3. Add the water and bring it to boil. Cover the pan and simmer until the potatoes are half cooked (6-8 minutes).
4. Add the cabbage and salt, stir and mix well.
5. Lower the heat to minimum setting, cover the pan and cook until the vegetables are tender (cabbage should not be mushy).
6. The finished dish should be fairly moist but not runny. If there is too much liquid left in the pan, take the lid off and cook till the liquid evaporates.
7. Stir in the coriander leaves and remove the pan from heat.

Recipe courtesy of Kamni