Mixed Vegetable Stir Fry

Instructions

1. 1

   Wash, peel, and dice the potatoes into small cubes. Set aside.

2. 2

   Chop the tomatoes, onion, cabbage, and capsicum into bite-sized pieces.

3. 3

   Heat 2 tbsp of vegetable oil in a large pan or wok over medium heat.

4. 4

   Add 1 tsp cumin seeds and let them sizzle for a few seconds until fragrant.

5. 5

   Add the chopped onions and sauté for 2-3 minutes until translucent.

6. 6

   Add the diced potatoes and cook for 5-6 minutes, stirring occasionally, until they start to soften.

7. 7

   Add the chopped tomatoes, cabbage, capsicum, and sweet corn kernels to the pan. Mix well.

8. 8

   Sprinkle 1 tsp salt, 1 tsp chili powder, and 1 tsp turmeric powder over the vegetables. Stir to combine.

9. 9

   Cover the pan and cook for 8-10 minutes, stirring occasionally, until all the vegetables are tender but not mushy.

10. 10

    Remove the lid and stir-fry for another 2-3 minutes to evaporate any excess moisture.

11. 11

    Taste and adjust seasoning if needed. Serve hot as a side dish or with rice or bread.