Potato and cabbage curry in a multicooker

You can adjust the spiciness of this vegetable stew by the amount of chili pepper you use. I have mild dried chili pods, so you can add quite a lot, especially if the dish is not intended for children, or remove the chili altogether - then even kids can enjoy the curry. First, let's prepare the necessary vegetables. Peel and cut the potatoes (it's better to use a variety with yellow flesh) into thick wedges lengthwise.

Finely chop the onion. Thinly shred the cabbage. This curry is especially delicious with young vegetables, give it a try!

We also need fenugreek, or shambala, a spice in the form of dark-yellow small stones, crush it in a mortar and pestle to turn it into powder. Take sesame seeds, regular white ones, or more visually appealing black ones, for aesthetics. Turn on the sauté function on the multicooker and heat it up. Pour in any odorless vegetable oil, refined. Lately, I've been using corn oil, it's budget-friendly and versatile. Add the spices to the oil and sauté for just a few seconds.

Add our finely chopped onion. Stirring constantly, sauté the spice mixture for a few minutes, until the onion becomes transparent and the aroma of the spices intensifies. Add a couple of bay leaves, which are also popular in India, and fry for a few more seconds.

Now it's time to add the vegetables - potatoes and cabbage. Send them to the spicy mixture in the multicooker, season the dish with salt and pour in about 100 milliliters of boiling water or vegetable broth, if available. Close the lid, turn on the stew mode for forty-five minutes and go about your business. After the program signal, open the multicooker, carefully stir the curry, taste its saltiness, if necessary, add more salt. And it's ready to be served - with flatbreads or lavash.