Instructions: 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.

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