Savoy cabbage, black kale and potato subji – savoy aloo gobhi

Serves 4 to 6 as part of a main course

• 1 tsp coriander seeds
• 2 tsp cumin seeds
• 3 tbsp rapeseed oil
• 1 tsp black mustard seeds
• 1 brown onion
• 800g baby new potatoes
• 200g savoy cabbage
• 200g black kale
• 1.25 tsp salt
• 0.5 tsp chilli powder
• 0.75 tsp ground turmeric

Step 1
Lightly grind the coriander and cumin seeds with a pestle and mortar.

Step 2
Put the oil into a large lidded frying pan over a medium heat and, when hot, add the curry leaves and mustard seeds.

Step 3
When they crackle, add the onion.

Step 4
Cook for around 10 minutes, until golden and sweet, stirring occasionally.

Step 5
Add the crushed coriander and cumin, followed by the potatoes.

Step 6
Cook for 10 minutes, turning every now and then until crispy.

Step 7
Add a couple of tablespoons of water, cover with the lid and cook for a further 5 minutes, until the potatoes are tender and no longer resist the point of a knife.

Step 8
Finally, add the shredded cabbage and black kale to the pan with a couple of tablespoons of water and stir-fry for 3 minutes.

Step 9
Add the salt, chilli and turmeric, mix well, cover with the lid, reduce the heat to low and cook for another 4 minutes, or until the cabbage and black kale have wilted.

Step 10
Serve with a fiery pickle, hot chapattis and yogurt, or with dal and rice.