We followed this Saveur recipe except we omitted the Thai chiles. We recommend using an extra-large wok (not a 12″ skillet, which has insufficient capacity). At the end of cooking, we seasoned to taste with 1 tsp each salt and sugar. Recipe here: http://www.saveur.com/article/recipes/bund-gobhi-aur-aloo-ki-subzi-spicy-cabbage-and-potato-curry (Feb. 2016)
Cooking Adventures 