Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Vegetable oil 6 md Potatoes, diced
1/4 ts Salt 1/4 ts Turmeric
1/2 ts Cumin seeds 1/4 ts Cayenne
1/4 ts Black onion seeds 1 c Tomatoes, crushed
1/4 ts Black mustard seeds 3 c Frozen mixed vegetables
1/4 ts Fenugreek seeds 2 c Cabbage, thinly sliced

Heat oil salt in large pot. Stir in cumin seeds, onion seeds,
mustard seeds fenugreek. Once seeds start popping, add potato
cubes in a sinlge layer cook, stirring, for two minutes. Cover
cook on low heat for 5 minutes.

Stir in turmeric cayeene. Cook another 2 minutes then stir in
tomatoes (if you want a hotter curry, increase the spices).

Top with a layer of frozen vegetables then the cabbage. Cover
simmer over a low heat until vegetables begin to release a little
liquid. Stir the mixture to combine the vegetables. Cook until the
potatoes are tender, about 45 minutes. Add a little more liquid if
needed.

Serve with rice chapatis.

From: Chef Baber Khan at Raja Sahib Restaurant, Toronto, printed in
"Starweek" Magazine, The Saturday Star, April, 1995.
Submitted By MARK SATTERLY On 05-05-95

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