Indian Sabji Recipe

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.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 204 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.