Servings: 4 or 6

1 tsp coriander seeds 1 tsp coriander seeds
2 tsp cumin seeds 2 tsp cumin seeds
3 tbsp rapeseed oil 3 tbsp rapeseed oil
15 fresh curry leaves 15 fresh curry leaves
1 tsp black mustard seeds 1 tsp black mustard seeds
1 large brown onion, halved and thinly sliced 1 large brown onion, halved and thinly sliced
800g baby new potatoes, quartered 800g baby new potatoes, quartered
200g savoy cabbage, finely shredded 200g savoy cabbage, finely shredded
200g black kale, finely shredded 200g black kale, finely shredded
1 1/4 tsp salt 1 ¼ tsp salt
1/2 tsp chilli powder ½ tsp chilli powder
3/4 tsp ground turmeric ¾ tsp ground turmeric

Lightly grind the coriander and cumin seeds with a pestle and mortar.
Put the oil into a large lidded frying pan over a medium heat and, when hot, add the curry leaves and the mustard seeds. when they crackle, add the onion. Cook for around 10 minutes, until golden and sweet, stirring occasionally.
Add the crushed coriander and cumin, followed by the potatoes. Cook for 10 minutes, turning avery now and then until crispy. Add a couple of tablespoons of water, cover with the lid and cook for a further 5 minutes until the potatoes are tender and no lonfer resist the point of a knife.
Finally, add the shredded cabbage and black kale to the pan with a couple of tablespoons of water and stir-fry for 3 minutes.  Add the salt, chilli and turmeric,  mix well, cover with the lid, reduce the heat to low and cook for another 4 minutes, or until the cabbage and black kale have wilted.
Serve with fiery pickle, hot chapattis and a dollop of yoghurt, or alonside dal and rice.