INGREDIENTS:
Tomato Gravy: ( OR use previously made & frozen Tomato gravy)
1 medium sized onion, finely chopped
2 medium sized tomato, finely chopped
1 teaspoon ginger-garlic paste
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 tsp cumin seeds
2 tablespoons oil (or canola or sunflower cooking oil)
1-2 teaspoon garam masala powder (depending on taste)
Vegetables:
3 cups very thinly sliced Cabbage
2 Potatoes cut into thin strips
Garnish
Chopped Cilantro leaves
Optional Protein
1 cup of cubed paneer and/or shelled edamame
DIRECTIONS:
Warm Oil, Add cumin seeds. When it splutters Add tomato gravy and vegetables and garam masala.
Add a cup of water & let it simmer for 30 minutes until you have a nice thick gravy like consistency.
Garnish with chopped cilantro leaves and serve hot with rotis.
CREDITS/NOTES:
This is a dish I learned over 30 years ago from cousin Sudha Hebbar. It turns out great every time and goes very well with Rotis.
Leftovers can be used in a sandwich or wrap with some paneer or tofu