Aloo cabbage

Ingredients:

Cabbage-1/2 medium
Aloo-3 medium
Onion-1 big
Tomatoe-1 big
Oil-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Turmeric-pinch
Salt-to taste
Amchur-1/2 tsp
Green chillies-3
Red chilly powder-1/2 tsp
Cumin powder-1.5 tsp
Corriander powder-1.5 tsp
Garam masala-1/2 tsp
Ginger garlic paste-2 tsp
Corriander-to garnish

Method:

1. Boil water and add chopped cabbage. Turn if the stove and blanch for 10 min to kill any bacteria. Drain the water and keep it aside.
2. Finely chop onion and tomatoe. Keep them aside.
3. Cut potato info 1 inch pieces and keep it aside.
4. Heat oil in a pan and add cumin and mustard seeds. Allow them to splutter.
5. Add onion, shot green chillies, ginger garlic paste, turmeric and cook onion till translucent.
6. Add tomatoes and cook till mushy.
7. Add salt, chilly powder, cumin powder, corriander powder, amchur, garam masala and mix well.
8. Now add chopped potatoes, cover with a lid and cook for 5 minutes. Add few tsp of water if the curry sticks to the pan.
9. Add blanched cabbage, cover the lid and continue to cook till cabbage and potato are soft and cooked. Keep checking and stirring in between.
10. Adjust for salt and other spices. Garnish with corriander and serve with rice or roti.