Tomato cabbage and potato curry

Cut the potatoes, wash them, and pat dry with a kitchen towel to avoid splatter in the hot oil.

Heat the oil in a pan over medium heat.

When the oil is hot, lower to low and add the black mustard seeds, then the cumin seeds, then the bay leaf and dried chilli; let the seeds splutter a few seconds without burning, as burnt seeds make the curry bitter.

Add the potatoes and fry on medium-high, covered, stirring from time to time, until golden brown.

Add the grated ginger, stir a few seconds, then add the cabbage and salt to help it wilt; mix with the potatoes.

Lay the halved tomatoes cut side down on the cabbage, cover, and cook on low about 8 minutes.

Press a potato to check it is tender; if not, cover a few more minutes.

Lift the skins off the tomatoes with tongs or a fork.

Add a teaspoon of oil, the coriander stems, thawed peas, curry powder, turmeric, red chili powder, green chilies and sugar; mash the tomatoes with a spoon or spatula and stir on high heat.

Fry on high until everything is coated with the spices, then add the garam masala and a generous amount of coriander leaves.

Serve with hot steamed rice and dal.