Red Cabbage Potato Curry

Heat vegetable oil in a skillet over medium heat. Add the cumin and sauté for 1-2 minutes until aromatic.
Cook the Onions:

Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and golden.
Add Ginger Garlic Paste:

Stir in the ginger garlic paste and cook for 30 seconds, allowing the flavors to meld.
Toss in Potatoes and Spices:

Add the diced potatoes, turmeric, red chili powder, coriander, and salt. Mix everything together, ensuring the potatoes are evenly coated with the spices.
Add Tomatoes:

Add the chopped tomatoes and cook for 5-7 minutes, until they break down and soften.
Stir in the Cabbage:

Stir in the shredded red cabbage and cook covered for 10 minutes, allowing the cabbage to soften and absorb the flavors.
Adjust Seasoning:

Stir occasionally and adjust seasoning if needed. You can add a splash of water if the curry gets too dry.
Serve:

Serve the curry hot with steamed basmati rice or naan for a satisfying meal.
Serving and Storage Tips