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1
Heat the oil in a large deep frying pan over high heat.
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2
Add the potatoes and cook, stirring often, for 5 minutes, or until golden brown.
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3
Using a slotted spoon, transfer to paper towels to drain.
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4
Reduce the heat to medium.
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5
Add the cardamom pods, cloves, cinnamon, and cumin seeds and stir until the spices are very fragrant.
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6
Add the onion and cook, stirring often, for about 5 minutes, or until softened.
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7
Add the ginger, garlic, turmeric, and coriander, and season with salt and pepper.
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8
Stir for 1 minute.
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9
Stir in the tomatoes with their juices and the sugar.
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10
Return the potatoes to the pan, add the carrots, chiles, and 1 cup of water, and bring to a boil, stirring often.
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11
Reduce the heat to low.
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12
Simmer, stirring occasionally, for 15 minutes, or until the carrots are just tender, adding a little water if needed.
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13
Stir in the cabbage, cauliflower, and peas.
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14
Return the heat to medium and simmer for about 10 minutes, or until the vegetables are tender.
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15
Stir in the cilantro and season again.
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16
Remove and discard the cardamom pods and cloves.
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17
Transfer to a serving bowl, sprinkle with almonds, and serve hot.
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18
Variation: Paneer and Vegetable Curry
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19
Heat a large frying pan over high heat.
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20
Add a thin layer of vegetable oil.
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21
When the oil is shimmering hot, add bite-sized cubes of paneer and fry until golden brown on all sides.
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22
Drain on paper towels.
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23
Stir into the curry just before serving, taking care not to break the paneer.
