Step 1

Finely shred the cabbage using a sharp knife or a mandoline. Wash and allow to drain very well.

Step 2

Peel the potatoes and cut into 1cm cubes.

Step 3

Heat the oil in a large, non-stick pan or heavy-based cast iron pan. Once the oil is smoking hot, add the mustard seeds and wait for them to finish crackling. Next, add the cumin seeds, asafoetida. tomatoes, turmeric, chilli powder, salt and sugar. Stir well and allow to cook for 3-4 minutes, until the oil separates from the mixture at the sides of the pan.

Step 4

Add the potatoes and cabbage. Stir well to coat the vegetables in the sauce. Cover the pan with a large plate and fill the top with ice cubes or cold water. This will encourage steam to build up inside and the vegetables will cook perfectly in their own juices. Keep the heat over a low-medium. Remove the lid after 10 minutes to give everything a good stir. If the potatoes are still firm, cover once more and continue to cook in the same way for another 5 minutes or so. You will likely need to tip the melted ice water away and replace it with more ice.

Step 5

Once the potatoes and cabbage are soft and tender, turn the heat up a little and sauté the curry uncovered for a few minutes to dry it out as much as possible. It's okay if some of the cabbage and potatoes brown a little. This will add flavour.

Step 6

Garnish with chopped coriander and green chillies.