Heat oil in a non-stick frying pan or skillet over medium heat.
Add chopped onions, ginger paste, and garlic paste to the hot oil.
Sauté for about 5 minutes until the onions turn translucent.
Stir in cumin seeds and coriander powder.
Cook for another minute to allow the spices to release their flavors.
Add cooked potato cubes, shredded cabbage, turmeric powder, chili powder, and salt to the pan.
Pour in half a cup of lukewarm water and mix well to coat the vegetables with the spices.
Reduce the heat to medium-low, cover the pan, and let the curry simmer for about 15 minutes until the cabbage is tender but not overcooked.
Stir occasionally to ensure even cooking.
Once the cabbage is cooked to your liking, remove the pan from the heat.
Garnish the curry with fresh cilantro/coriander leaves before serving.