| • | Heat oil in a cooking pan and fry the white potatoes until golden brownish , keep aside.
| | • | Fry bay leaves, ginger-garlic-green chilies paste until the raw aroma fades away.
| | • | Now add cabbage and water and cook until soft.
| | • | When soft, mix deep-fried potatoes, peas, cumin, coriander, panch phoron, chilli powder, turmeric powder, and table salt with it, mix everything thoroughly.
| | • | Cover the cooking pan for some other 5 to6 minutes, stir occasionally.
| | • | Now take aside from burn and serve up with red-hot rice.
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