Potato Sabzi Recipes

INDIAN SABJI RECIPE

Indian Sabji Recipe image

This is the traditional way to prepare most vegetables in the part of India my husband is from. You can substitute other vegetables into this recipe as well: eggplant and potato, or cauliflower and potato, or peas and carrots. Serve with flat bread, dal, and jeera rice.

Provided by Gin Jadav

Categories Side Dish Vegetables

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
1 teaspoon cumin seeds
1 teaspoon mustard seed
1 tablespoon ground coriander
½ teaspoon ground turmeric
½ teaspoon red chile powder
½ head cabbage, sliced
2 potatoes, chopped
1 tablespoon ginger-garlic paste
1 teaspoon salt
½ cup water, or as needed
¼ cup chopped fresh cilantro, or to taste

Steps:

Heat canola oil in a wok over medium heat. Cook and stir cumin and mustard seeds in the hot oil until they begin to dance, 1 to 2 minutes. Add coriander, turmeric, and cayenne pepper; cook about 1 minute.
Stir cabbage, potatoes, ginger-garlic paste, and salt into spice mixture; stir to coat. Pour enough water into wok to steam vegetables; cover and cook, stirring occasionally and adding more water as needed, until potatoes and cabbage are very tender, about 45 minutes. Remove from heat; sprinkle vegetables with cilantro.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 29 g, Fat 7.9 g, Fiber 7.3 g, Protein 4.7 g, SaturatedFat 0.5 g, Sodium 749.1 mg, Sugar 5.7 g

MIXED SABZI

Mixed Sabzi image

Some English words have become part of Urdu names for dishes, as with this one, which is called mixed sabzi. Sabzi is the Urdu word for vegetables and the recipe calls for a mix of vegetables stir-fried and simply spiced for a quick weeknight main, or hefty side. Whatever's in season tends to taste best. In Pakistan, it is most often made with cauliflower, potatoes, peas and carrots. But, it is great with any vegetables really: eggplant, green beans, bell peppers, bitter gourd or pumpkin, too. For convenience, you can even use mixed frozen vegetables. Roti or cooked rice are ideal for serving alongside.

Provided by Zainab Shah

Categories dinner, easy, quick, weeknight, vegetables, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

3 tablespoons ghee or vegetable oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 tablespoon ginger paste or grated ginger
1 tablespoon garlic paste or grated garlic
1 medium red onion, finely chopped
2 plum tomatoes, chopped
2 Thai green chiles or small hot red chiles, finely chopped
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri or other mild red chile powder
2 teaspoons fine sea salt
1 1/2 cups cauliflower florets (from 1/2 cauliflower)
1 medium Yukon gold potato, peeled and cut into 1/4-inch cubes
1 carrot, peeled and cut into 1/4-inch cubes
1/2 cup fresh or frozen peas
2 tablespoons chopped cilantro

Steps:

Heat ghee in a medium pot over medium until it melts, 30 to 45 seconds. Add cumin and mustard seeds and stir until the seeds start sputtering, 1 to 3 minutes. Add ginger and garlic and cook, stirring, for 1 minute.
Add onion and cook, stirring often, until it starts to turn golden brown, about 5 minutes. Stir in the tomatoes, chiles, garam masala, turmeric and red chile powder. Add salt and mix well. Cook, stirring occasionally, until tomatoes are tender and the oil starts to separate, about 4 minutes.
Add the cauliflower, potato, carrot, peas and 1/2 cup water and mix well. Cover and cook on medium for 10 minutes. Uncover and cook on high, stirring occasionally, to your desired sauciness, 2 to 5 minutes. Top with cilantro and serve.

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