Fried cabbage with potatoes (Bandgobhi alu sabji)

This is the sacred Vedic food of ancient India. It was prepared hundreds, if not thousands of years ago. Her cooking recipe has not changed so much since then. Chop the cabbage into strips. In an electric grinder, we grind cloves, cinnamon and cardamom. However, now all this can be bought in powder.
Melt and heat 3 tablespoons of melted or vegetable oil in a saucepan. Put the potatoes, cut into large slices, and fry it until light brown. Then we take it out of the pan on a plate.
In the same pan, add the remaining oil and fry the grated ginger on it. Add turmeric and red pepper and fry for a few more seconds so that the spices give their flavor to the oil. Put the cabbage in a saucepan. In order for the cabbage to mix with the spices, fry it, stirring constantly, for three or four minutes. Then add tomatoes, coarsely sliced, fried potatoes, salt, sugar and water. Close the lid and simmer over low heat until the vegetables are fully cooked. That is, until they become soft. Serve on the table, sprinkled with ground spices and well mixed.