Prepare the vegetables and aromatics: peel and chop the Potatoes into bite-sized pieces, slice the Carrots, core and roughly chop the Green Cabbage, finely chop the Onion, mince the Garlic and Ginger, and thinly slice the Jalapeño Chilies.
Heat about 2–3 tablespoons of Niter Kibbeh in a large pot over medium heat until it shimmers.
Add the chopped onion and sauté, stirring occasionally, until soft and translucent, about 5–7 minutes.
Stir in the minced garlic, ginger and sliced jalapeños and cook for 1–2 minutes until fragrant.
Sprinkle in the Ground Turmeric, Ground Black Pepper and Salt, stirring to coat the aromatics and bloom the spices for about 30 seconds.
Add the chopped potatoes and carrots to the pot and toss to coat with the spiced oil.
Pour in enough Water to just cover the vegetables (about 2–3 cups), bring to a gentle boil, then reduce heat to a simmer.
Stir in the cabbage, cover the pot, and simmer until all the vegetables are tender, about 20–25 minutes.
Uncover, taste and adjust seasoning with more salt or ground black pepper if needed, then remove from heat and let the stew rest a few minutes before serving.
