Sabzi (Dry Vegetable Dish)
A general term for dry vegetable preparations in Indian cuisine, often using an initial tadka to build its flavor profile. This recipe features a classic combination of potatoes and cauliflower, cooked until tender and coated in aromatic spices.
Ingredients
- •3 tablespoon vegetable oil or ghee
- •1 teaspoon cumin seeds
- •0.25 teaspoon asafoetida (hing)
- •1 medium onion, finely chopped
- •1 tablespoon ginger-garlic paste
- •1 large green chili, slit lengthwise
- •1.5 lb potatoes, peeled and cut into 1-inch cubes
- •1 small head cauliflower, cut into 1-inch florets
- •0.5 teaspoon turmeric powder
- •1 teaspoon coriander powder
- •0.5 teaspoon cumin powder
- •0.5 teaspoon red chili powder
- • to taste salt
- •0.5 teaspoon garam masala
- •2 tablespoon fresh cilantro, chopped, for garnish
Instructions
- 1.
Prepare the vegetables: Peel and cube the potatoes, ensuring pieces are roughly 1-inch. Wash and cut the cauliflower into similar-sized florets. Finely chop the onion and slit the green chili.
- 2.
Heat the oil or ghee in a large, heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds. Let them splutter for a few seconds until fragrant.
- 3.
Add the asafoetida (hing) and immediately add the chopped onion. Sauté the onion, stirring frequently, until it turns golden brown, about 5-7 minutes.
- 4.
Stir in the ginger-garlic paste and slit green chili. Cook for another minute until the raw smell of ginger and garlic disappears.
- 5.
Reduce the heat to low. Add the turmeric powder, coriander powder, cumin powder, and red chili powder. Sauté for 30 seconds, stirring constantly, to bloom the spices. Be careful not to burn them.
- 6.
Add the cubed potatoes to the pan and mix well to coat them evenly with the spices. Increase heat to medium-low, cover the pan, and cook for 5-7 minutes, stirring occasionally, to allow the potatoes to soften slightly.
- 7.
Add the cauliflower florets to the pan, along with salt to taste. Mix everything gently. Cover the pan again and continue to cook on low heat for 15-20 minutes, or until both the potatoes and cauliflower are tender but still hold their shape. Stir occasionally to prevent sticking and ensure even cooking. If the vegetables start to stick, you may add a tablespoon or two of water.
- 8.
Once the vegetables are tender, remove the lid and increase the heat to medium for 2-3 minutes to allow any excess moisture to evaporate and the vegetables to lightly crisp up. Sprinkle with garam masala and mix well.
- 9.
Garnish generously with fresh chopped cilantro before serving.
Tips
- 💡Cut vegetables into uniform sizes to ensure they cook evenly. Potatoes generally take longer than cauliflower, so adding them first gives them a head start.
- 💡Adjust the amount of green chili and red chili powder to suit your preferred spice level. For a milder dish, reduce or omit the green chili.
- 💡Do not overcook the vegetables; they should be tender but not mushy. The cauliflower should retain a slight bite.
- 💡Use a heavy-bottomed pan or a non-stick pan to prevent sticking, especially since this is a 'dry' dish with minimal liquid.
- 💡For an extra layer of flavor, you can add a pinch of dried fenugreek leaves (kasuri methi) along with the garam masala at the end.
Recipe from TheCookbook.ai
Created by sonal shrivastava