Slice the cabbage into 2 and then finely Shred the cabbage ( approx 5 cups)
Peel and chop potatoes into medium size pieces and chop tomato into fine pieces.
Heat oil in a heavy bottom pan,add the tempering ingredients on low flame.
When seeds start crackling and become golden in colour ,add the shredded cabbage and fry on high heat for 1 minute, then fry on medium heat for about 5 minutes.
Keep stirring the cabbage,till the sides of cabbage become golden brown.(like the above pic) and don’t skip this ,as the main taste comes from the roasted cabbage.
Now add the chopped tomato and salt and cover and cook on low flame till tomato become soft and mushy.
Add chopped potatoes,corinader powder and chilli powder (reduce the amount of chilli ,if you are not using kashmiri chilli powder) fry for a minute and add 1.5 glasses of water.(water level should be approx.1.5 inch above the vegetable)
Cook covered till done(approx 10 minutes) and if all the water is absorbed till now,then add some warm water(approx.1 cup) at this stage to have some gravy.
Then add sugar and garam masala and cook for 1 minute.