Start by making the garam masala – you just need to tip the black cardamom pods, cloves and cinnamon scroll into a spice grinder or Nutribullet and blitz until fine. You’ll need 2 teaspoons for this recipe – keep the rest in a small jar for another recipe.

Put the cabbage in a wok or large non-stick saucepan with 400ml boiling water. Cover and let it steam on a medium heat for 3–4 minutes, then drain the cabbage in a colander.

Wipe out the wok or saucepan and add the oil. Tip in the raw potatoes and fry until golden brown all over – this will take about 3 minutes per side over a medium to high heat, about 15 minutes in total. Remove them from the pan, and set aside. Add the cumin seeds and bay leaves to the pan, and fry over a medium heat for 30 seconds to 1 minute until the cumin seeds start to brown, then lower the heat and add the rest of the spices, the sugar and salt. Stir for a minute, add the sliced tomatoes, and cook for 3–4 minutes.

Add the steamed cabbage, fried potatoes and peas. Stir to cover the potatoes with the cabbage and cook, uncovered, over a medium heat for a further 5–7 minutes until the potatoes are cooked through. Add salt to taste and adjust as needed, then add 2 teaspoons of the garam masala along with the ghee or butter, stir and cover until ready to serve.