Prepare all vegetables by washing and cutting as indicated in the ingredients list.

Heat safflower oil in a large pot over medium heat.

Sauté the onion wedges until softened, about 5 minutes.

Add the carrot pieces, water, tomato sauce, salt, and minced ginger to the pot.

Bring to a simmer, cover, and cook for 10 minutes.

Add the potatoes and all the remaining spices (paprika, cumin, cardamom, ground fenugreek, ground ginger, cayenne, salt, white pepper, ground coriander, nutmeg, turmeric, ground allspice, cinnamon, ground cloves).

Stir to combine well.

Cover and cook for another 10 minutes, or until potatoes are almost tender.

Add the cabbage wedges.

Cook until the cabbage is tender, about 5 more minutes.

Serve hot.