Add the oil to a pan and heat it up on medium heat until it’s hot but not smoking.
Add the mustard seeds and cumin seeds to the hot oil and sauté for 1 minute, allowing them to sizzle and release their aroma.
Add the chopped onion to the pan and cook for 4 to 5 minutes, stirring occasionally, until the onions are soft and golden.
Add the garlic paste and green chilli, then sauté for 1 minute to blend the flavours.
Add the chopped tomatoes and cook for 4 to 5 minutes, stirring often, until the tomatoes break down and become soft.
Add the spices to the mixture. Cook for 3 to 4 minutes, stirring constantly to prevent sticking and to allow the spices to blend well.
Add the cabbage to the pan, mix everything thoroughly, then cover with a lid and cook on low to medium heat for 20 minutes, stirring occasionally, until the cabbage is tender.
Add freshly chopped coriander, mix well, and serve hot with rice or chapati.
