• 2-3 tsp high heat oil
  • 1 tsp black mustard seeds
  • 2 sprigs curry leaves
  • 1 tbsp urad dal
  • 1 inch piece of ginger, peeled and minced
  • 1 medium onion, diced
  • 3 medium russet potatoes, peeled and cut into small cubes
  • 1/2 large head Napa cabbage, sliced thin
  • 1 tsp cayenne pepper or chilli powder
  • 1 tsp turmeric


  1. Add potatoes to a pot and cover with water. Bring to a boil and cook 10 minutes or until fork tender then drain.
  2. Heat a large cast iron pan over medium heat and add oil. Once hot add mustard seeds, urad dal and curry leaves and stir for 1 minute. Do not allow to burn.
  3. Add ginger and chopped onions and stir occasionally until translucent, about 3 minutes. Add cabbage and stir fry for about 3-5 minutes. Add cooked potatoes and turmeric and cayenne. Stir frequently and cook for 5 minutes.
  4. Serve hot


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