Indian Sabji Recipe
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Recipe Summary 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.Ingredients | Wheatgrass Recipes Indian2 tablespoons canola oil1 teaspoon cumin seeds1 teaspoon mustard seed1 tablespoon ground coriander½ teaspoon ground turmeric½ teaspoon red chile powder½ head cabbage, sliced2 potatoes, chopped1 tablespoon ginger-garlic paste1 teaspoon salt½ cup water, or as needed¼ cup chopped fresh cilantro, or to tasteDirectionsHeat 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.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.Info | Wheatgrass Recipes Indianprep: 10 mins cook: 50 mins total: 1 hr Servings: 4 Yield: 4 servings
TAG : Indian Sabji RecipeSide Dish, Vegetables,
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