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Indian Sabji Recipe Recipe

Recipe by: Gin Peterson Jadav

"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."

Directions
Ingredients
Nutrition

Directions

Prep10 m
Cook50 m
Ready In1 h

1Heat 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.
2Stir 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.

Footnotes

Cook's Notes:
Cayenne pepper can be substituted for the red chile powder. If you don't have ginger-garlic paste, just use equal parts fresh ginger and garlic and mash it up.
To make jeera rice, heat about 1 tablespoon oil in a pan. When hot, add 1/2 teaspoon cumin seeds, fry for a minute. Add 1 cup of basmati rice. Stir to coat and let it fry for a minute or 2. Add 2 cups of water and 1/2 teaspoon salt. When the water boils, cut it down to low and cook, covered for 15 to 20 minutes.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients