Savoy Cabbage Potato Curry

I recieved a Savoy cabbage in my CSA delivery the other week.   I had never cooked with one before. The cabbage I grew up eating was just the regular white kind, which is what is mostly used in Indian recipes.  I didn’t think that it would make much of a difference and put the Savoy cabbage into a curry I was making with potatoes.  I found that it’s actually way better than the white kind –  a lot more tender and mild in flavor. Also when cooking it, the odor is not as strong and it’s very pretty looking with crinkled and curled leaves:
1 small Savoy cabbage, chopped
3 small red potatoes, boiled and chopped in bite size chunks
2 tablespoons oil or ghee
1 clove garlic, minced
1 teaspoon ginger grated
pinch of hing (asafoetida)
1/2 teaspoon cumin seeds
1/3 teaspoon turmeric
1/4 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
salt to taste
juice from 1/2 lime
cilantro for garnish
Heat ghee or oil in a pan under medium-high heat.  Put in cumin seeds and pinch of hing and shake the pot up so they mingle.  Once the cumin seeds start to turn darker brown and fragrant, turn the heat to medium and mix in garlic and ginger. Sautee them together for 30 seconds. 
Throw in cabbage and sautee. Put some water in the pan if you feel the cabbage is burning or getting too dry.  Add the spices and cook for about 5 minutes.  Next add the potatoes.  Cook for another 5 minutes or until cabbage is tender.  Add salt to taste.  Turn the heat off and add lime juice and cilantro. 

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