150g cabbage, shredded
120g potatoes, half inch cubes
2 tbsp neutral oil
5 - 6 curry leaves
¼ tsp turmeric
pinch hing (asafoetida)
1 tsp salt
½ tsp ginger chili paste
½ tsp chilli powder 
½ tsp dhana jeeru (coriander seed powder)
¼ tsp kitchen king masala
handful cilantro, finely chopped 

1. Heat oil on medium low. Crackle the curry leaves and bloom hing. Next add turmeric and potatoes and mix well. Now add the salt, ginger chilli paste and chilli powder. Cook covered for 10 minutes stirring occasionally and checking for doneness. When potatoes are half way cooked, add cabbage, dhana jeeru and kitchen king. Mix well and cook covered stirring occasionally checking for doneness. Mix in cilantro at the end.

2. Serve hot with yogurt and roti.