This mellow-tasting curry highlights the citrusy taste of ground coriander against the mild-flavored cabbage. If you like, thicken the thin, brothlike sauce by mashing a few of the fork-tender potatoes with the back of a spoon.
8ouncesrusset or Yukon Gold potatoes, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning
Drain the potatoes and pat them dry with paper towels.
Heat the oil in a large saucepan over medium-high heat. Sprinkle in the fennel seeds, cumin seeds, fenugreek seeds, and chiles. Cook until they sizzle, the chiles blacken, and the seeds turn reddish brown and smell nutty-pungent, 15 to 20 seconds. Then add the potatoes and the coriander. Stir-fry until the pot