Bund Gobhi Aur Aloo Ki Subzi (Spicy Cabbage-and-Potato Curry)

(recipe from Saveur magazine)

3 Tbsp. canola oil (I used coconut oil)
1 1/2 tsp. cumin seeds
1/2 tsp. red chile powder, such as cayenne
1/2 tsp. ground turmeric
3 small green Thai chiles or 1 serrano chile, sliced 1/2" thick
2 Indian or regular bay leaves
1 small red onion, quartered and cut into 1/4" wedges
1 1/2 lb. Yukon Gold potatoes, peeled, quartered, and sliced 1/4" thick
4 plum tomatoes, chopped
1/2 small head green cabbage, cored and cut into 1" pieces
Kosher salt, to taste

Heat oil in a 12" skillet over medium-high heat.  Cook cumin seeds until they pop, 1-2 minutes.  Add chile powder, turmeric, chiles, bay leaves, and onion; cook until onion is soft, 3-4 minutes.  Stir in potatoes, tomatoes, cabbage, and salt; cook, covered, until potatoes are tender, about 30 minutes.