Kobi-Batata Shaak

Directions

Heat oil in a large skillet over medium heat.

Add cumin or mustard seeds.

Cook until seeds turn golden brown (for cumin) or gray (for mustard) and release their aroma, about 1 minute.

Seeds will “pop” as they cook. Watch seeds closely to be sure they don’t overcook.

Add potatoes into the skillet.

Reduce heat to medium-low, cover and continue cooking for 15 minutes.

Stir occasionally to prevent the potato mixture from sticking to skillet.

Add cabbage and continue cooking until vegetables are semi -tender.

Add spices and stir to evenly coat vegetables.

Cook until vegetables are tender, about 10 minutes.

Stir in cilantro, lemon juice and tomatoes and serve immediately.