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My review
Indian Sabji Recipe
Gin 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."
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Ingredients
1 h servings 204 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
- 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.
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.
Nutrition Facts
Per Serving: 204 calories; 7.9 g fat; 29 g carbohydrates; 4.7 g protein; 0 mg cholesterol; 749 mg sodium. Full nutrition
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Reviews
Read all reviews 913 Ratings
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Most helpful positive review
11/10/2012
This is my recipe. It should be 1 Tbsp GROUND coriander (NOT THE WHOLE SEEDS!). If you don't have red chile powder (from an Indian grocery store), you can sub cayenne pepper. If you don't have g...
Most helpful critical review
2/1/2015
Horrible! This is the worst Indian dish I have ever made!
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11/10/2012
This is my recipe. It should be 1 Tbsp GROUND coriander (NOT THE WHOLE SEEDS!). If you don't have red chile powder (from an Indian grocery store), you can sub cayenne pepper. If you don't have g...
7/7/2012
This didn't look quite like I expected but it tasted good and was very "moreish". I found I needed to add a bit more water (perhaps up to a cup) and turn the heat down to low once it was simmeri...
1/15/2014
Great Indian flavor. This is a nice foundation you can substitute different vegetables.
9/30/2017
I did a double (full head) so I doubled most stuff. I didn't have potatoes. I added a large onion. I added some heat to make it more like the restaurant where I usually get it. I would make ...
5/21/2017
Fantastic--easy to make and difficult to mess up--green peas are a beautiful and delicious addition! Craveable!
5/22/2014
Served this with home made chapatis. Was a tasty dinner, and not too spicy for my picky eaters.