Mixed Sabzi
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 3tablespoons ghee or vegetable oil
- 1teaspoon cumin seeds
- 1teaspoon black mustard seeds
- 1tablespoon ginger paste or grated ginger
- 1tablespoon garlic paste or grated garlic
- 1medium red onion, finely chopped
- 2plum tomatoes, chopped
- 2Thai green chiles or small hot red chiles, finely chopped
- 1teaspoon garam masala
- ½teaspoon turmeric powder
- 1teaspoon Kashmiri or other mild red chile powder
- 2teaspoons fine sea salt
- 1½cups cauliflower florets (from ½ cauliflower)
- 1medium Yukon gold potato, peeled and cut into ¼-inch cubes
- 1carrot, peeled and cut into ¼-inch cubes
- ½cup fresh or frozen peas
- 2tablespoons chopped cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
131 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 3 grams protein; 323 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
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.
- Step 3
Add the cauliflower, potato, carrot, peas and ½ 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.
Private Notes
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Cooking Notes
Prakash Nadkarni
A nice intro to Punjabi veg. cooking. The onion-spice-tomato base is very versatile, and any combination of the veggies, or a subset, can be used. Google "alu gobi", "gobi matar". "alu matar" (alu=potato; matar=peas; gobi=cauliflower/cabbage - both are cultivars of Brassica oleracea, see Wikipedia). A Bombay version,"pav bhaji" (pav=bread, from Portuguese "pao") adds chaat masala + loads of butter, and then baby-foods it by mashing the veggies, serving it with pan-toasted buttered rolls.
Mia
Made this for dinner and it was really tasty! I added some soaked chickpeas for a bit more protein. I definitely needed more than 1/2 cup of liquid, though.
CC
Add chick peas for protein. Needs more water than recipe says
Rami
I would not add the garlic until the last couple of minutes of the frying of the onions . Adding it earlier, it will be scorched bits by the time of the addition of the tomatoes.
carlin
As usual the notes are almost as fun to read as the recipes! Thanks especially to Prakash for your note. In Portland OR we have a lovely restaurant, Bollywood, and they make pav bhati and I always order it: buttered rolls with mashed curried veggies. I’m gonna make sabzi soon with extra to mash for that, as round two. Chickpeas seem like a perfect addition. I’ll post again to let you all know how that worked out!
Velosopher
True Indian comfort food, captured well in this recipe. FWIW, sabzi is a farsi word, co-opted by Urdu as with a lot of its vocabulary. Sabz is farsi for the color green, and sabzi is literally "greens"
Kari
Delicious and simple dinner. Took a little longer than 10 minutes, and added water. Served with naan and raita. My dish washer appreciated the one pot!
Elle P.
This is one of my favorite recipes for nights when I want an easy and delicious dinner! I definitely agree with some of the previous notes. 1. chickpeas are an AMAZING addition and 2. it is probably a good idea for those who are not familiar with high heat cooking techniques to add the garlic later once the onions are nearly done cooking. My cooking background is in Italian cooking, so I tend to cook slow and low. Adding the garlic early with this technique will result in brown, bitter garlic.
ann90
This was delicious!! I doubled the amount of potatoes, cauliflower, and carrots and let steam for longer than the recipe suggested - just kept checking until potatoes were soft. This has left me with about 8 servings, which I look forward to enjoying over the next week or so!
Laura
Hello Meatless Mondays! This was fantastic. We served it with roti and raita.
Carin
My teen boys loved this! I added chickpeas for protein. They ate all the leftovers. Very tasty dish.
marcia strongwater
Very nice; maybe not two t. of salt.
Tom Denzler
One Serrano chile is enough
Liv
Very yummy. Found that 1/2 cup of liquid was fine - keep the lid on while cooking! The vegetables were nicely coated in the sauce. However it did take closer to 20 min for the potatoes to be fully cooked. Felt 2 tsp of salt was just a bit on the line of “too salty.” Chickpeas are a great addition. Adding to our regular rotation.
Tamara
This was so delicious and tasty leftovers. I didn't have mustard seeds, so used 3/4 t of Ras El Hanout. I also skipped all the chili, as we don't like the heat so much. Still super tasty, and i'll make it this way again.
deeps
Lovely recipe and one my mom makes. I would up the protein content as a main dish by upping the amounts of peas or add edamame. And serve with a simple yogurt raita of yogurt mixed with a little cumin, salt, pepper, and herb of choice.
Peony
This was so yummy and hearty, I didn't mind the leftovers! I added japanese sweet potatoes (didn't have regular potatoes), frozen peas for a pop and garbanzo beans, per the comments and I left it on the drier side, not adding additional water. Good winter, healthy dish, will definitely make this again!
Dee
Enjoyed it - almost doubled everything Served with rice and raita. Not a knock your socks off dish, but yummy and earns a place on weeknights. And yes, at least 30 minutes to chop. Sigh.
Bibi
Make more of this delicious veggie dish. It will go fast!
BJ
This is a great recipe for those who are watching their fat and sodium intake. I usually have to alter recipes to take these into account, but not this one. Thanks, NYT Cooking.
Carin
My teen boys loved this! I added chickpeas for protein. They ate all the leftovers. Very tasty dish.
cookingmama
Pretty good! We served with Turkey meatballs for some protein, def need more than 10 minutes on the veggies. We needed about 30 to get them softened, maybe we cut them too big! In any case was tasty!
annie h
Delicious and adaptable. A staple at our house.
Laurie W
This was excellent! I will be making this again. I did make some substitutions because of personal preferences. Jalapenos for Thai chilis (it was plenty hot enough). Frozen riced cauliflower. I served it with a rice, lentil, spelt mixture that I had and some plain whole milk Greek yogurt.
Gabe
2 potatoes, 1 cup water, 1 serrano, 2 carrots, 3 roma tomatoes, whole head of cauliflower. Steam for 17 minutes
Rebecca
Made this for dinner tonight and it was great. Like the others, I used a full cup of water. I also used a whole small head of cauliflower to use it up, four small yukons, and two serranos because that's what they had at our store. Very tasty with garlic naan.
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