Work in progress

Ingredients

This is an adaptation of a recipe from Google Gemini. The quantities will be updated; currently they reflect my guesses on 15 August 2026.

Preparation

1. Cut the potatoes into small cubes.
2. Fry the cumminseeds and asafœtida in ghee until fragrant. Add the potato cubes and salt and cook uncovered for 5-6 minutes, stirring occasionally, until the edges are golden and the potatoes are about 70% cooked through.
3. Add ginger and green chilies, stir 1 minute until fragrant.
4. Lower heat, add turmeric, coriander and red chili powder, avoid burning.
5. Add the rest of the ghee, fry cabbage for 7 to 8 minutes under cover.
6. Add peas and salt, mix well and warm.
7. Remove lid, add garam masala and dry mango powder or lemon juice. Increase heat, fry uncovered for 2-3 minutes until drier and cabbage is slightly charred.
8. Serve with rice or roti.

Notes

• The recipe specifies “garish masala”, which proved to be a typo for garam masala.
• The recipe doesn't specify quantities. I'll add them when I'm sure and when I have the right quantities. As it is, it's about 2 or 3.
• The recipe doesn't state salt usage. Somewhere there should be round 10 g or so.