I had some cabbage, and I had some potato, so:

First up, cabbage poriyal. Poriyal is a sort of southern Indian catch-all for stir-fried vegetables - spices would include mustard seeds, cumin seeds, curry leaves etc. Often coconut is used to finish.

With the potatoes, I made aloo zeera (sometimes known as aloo jeera) - aloo is potatoes, zeera/jeera means cumin. It's literally that - potatoes roasted in oil, flavoured with cumin seeds and some other spices. I do a lot of roast potatoes, either for myself or friends (I am English, after all), so peeling a few more and popping them in a dish with Indian spices is not a massive hardship.

Then, I combined the two. I found this on a takeaway menu for a local takeaway which is more "southern Indian and street food" than the "northern Indian and Bangladeshi" takeaways that tend to more prevalent in the UK.

"Aloo Patti Gobi" - Patti Gobi means cabbage, which I learned only last week (!) - shredded cabbage mixed with potatoes. I used leftover aloo zeera here for the potatoes, but one could easily use fresh, just make sure they're cooked through.

Really pleased with all of these, but the aloo patti gobi in particular was fantastic, and went down a storm with everyone.

Recipes here:

Cabbage Poriyal

https://docs.google.com/document/d/1MOtxzK7l5ui-bkj40wFfAsusOATAbLemgi3SmeK5FS4/edit?tab=t.0

Aloo Zeera

https://docs.google.com/document/d/1jG3SH_CWx2jc-5dgOSD5xIZcgH728cdO4WqFbl4O6mA/edit?tab=t.0

Aloo Patti Gobi

https://docs.google.com/document/d/1Tc48z2XCioGeou2JQJtPbAFLTq7ENNyA2masxzMSPSA/edit?tab=t.0