Indian-style cabbage and potato curry

Remove the tough central white core of half a large cabbage and shred it very thinly.

Chop the peeled potatoes into medium pieces and keep them submerged in water so they do not brown; grate the ginger, chop the tomatoes.

For panch phoron, mix a teaspoon each of fennel, cumin, black mustard, nigella and fenugreek seeds and store in a jar.

Heat the oil in a large pan on medium, lower the heat and add the whole spices so they do not burn; when they splutter add the bay leaves and the potatoes.

Raise the heat to medium-high and stir-fry the potatoes 4 to 5 minutes.

Mix the turmeric, chili powder and cumin powder with a little water into a spice paste.

Add half the cabbage and stir well, then the spice paste and grated ginger; add the rest of the cabbage.

Add the salt and stir on high heat 3 to 4 minutes until the cabbage is coated with spices.

Add the tomatoes and green chilies, stir about a minute, then cover on low heat five minutes.

Uncover, raise the heat and stir, then cover another five minutes.

Add the green peas, mix and cover on low heat five minutes.

Add the garam masala and keep covered on low heat two to three minutes more until the potatoes and cabbage are soft. Serve with rice or chapati.