Heat mustard oil in a pan; add the cumin seeds, crushed green cardamom, dry red chillies, bay leaf and cloves. Fry lightly till fragrant.
Add the chopped tomatoes and sauté on medium heat till the tomatoes are mashed well.
Add the turmeric and red chilli powder; sauté for another minute.
Add the potato pieces fry on medium heat till the potatoes are half-cooked.
Then add the peas and cabbage and cook till done.
Add a bit of water if the vegetables get too dry; cabbage releases enough water so wait for the cabbages to wilt before adding water. Add sugar and season with salt.
Serve hot with Indian flat breads.