Heat 1/2 tbsp oil, fry the potato cubes, keep aside.

Take cumin powder, turmeric powder and coriander powder in a small bowl. Add some water to make a smooth paste.

Add the remaining oil in the kadai, add the bay leaves, crushed cardamom, cinnamon and cloves, allow them to splutter. When the spices start to release their aroma, add the masala paste, sprinkle a little salt, saute for 3-4 minutes.

Now add the grated ginger, green chillies and cook for 5 odd minutes till oil starts to release from the masala.

Throw in the finely chopped cabbage, mix well, cover and cook till the cabbage is 75% cooked.

Add the fried potatoes and peas, sprinkle in the sugar and saute for a further 5 minutes. Splash a little water if it is getting a bit too dry.

Adjust the seasonings, finish with a hearty dollop of ghee and a generous pinch of garam masala powder. Serve hot