Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  tablespoons   mustard oil
     3/4  pound         potatoes -- cubed
     1/2  teaspoon      cumin seeds
   6      cups          cabbage -- finely shredded
   1      teaspoon      green chile -- chopped
     1/4  cup           water
     3/4  teaspoon      salt
     1/2  teaspoon      turmeric
   1 1/4  teaspoons     sugar
   1      dash          cayenne
     1/2  cup           green peas -- cooked
     1/2  teaspoon      garam masala
                        ghee -- optional

Preparation:

Heat 2 tbsp. oil in a Dutch oven. Add potatoes and sauté until they are medium brown, 10 minutes or so. Stir often. Using a slotted spoon, remove from the oil and set aside. Add the remaining oil. Add cumin seeds and fry for a few seconds. Add cabbage, chile and water. Lower heat and cook, uncovered, until the cabbage is limp, 8 minutes, stirring often. Stir in the salt, turmeric, sugar, cayenne, another 2 tbsp. water and the potatoes. Cover and simmer until the potatoes are tender. Then, add the peas and cook for 2 minutes. Remove from heat, stir in the garam masala and let it stand, covered, for a few minutes. Sprinkle with ghee if desired and serve. Source: Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"