Cauliflower Sabji with Peas and Carrots
Cauliflower Sabji is an Indian vegetable side dish spiced with curry flavors. It's simple to make, and full of flavor. An excellent way to get a healthy serving of vegetables into your daily diet!
Servings: 4 servings
Calories: 112kcal
Ingredients
- 2 tsp canola oil
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp hing aka Asafoetida
- ½ tsp ground turmeric
- ½ green chile like a serrano chile, kept whole, not diced
- 1 small potato diced
- 1 cauliflower head cut into florets
- ½ cup frozen peas or ¼ cup frozen peas + ¼ cup frozen carrots
- ¾ tsp salt
- ¼ tsp ground cumin
- Cilantro chopped (as a garnish)
Instructions
- Cut the cauliflower and potato into bite sized pieces and set aside. I like to cut them into a similar size, then they cook at the same pace.
- Heat the oil on medium high heat in a large skillet, add the mustard seeds and cumin seeds until they pop. Then add the hing, turmeric, green chile and potatoes. Stir for 15-30 seconds to combine. Then add the cauliflower, carrots and peas and stir again.
- Add the salt and cumin powder, cover and let cook on medium-low for 10-20 minutes (depending on how cooked through you like your veggies). Meanwhile, chop your cilantro.
- Right before you’re ready to serve the sabji, add the cilantro.
Notes
Top Tips for Making Cauliflower Sabji
- Use pre-cut cauliflower florets to save time. You could also use frozen cauliflower florets. Cooking time will be reduced.
- Make sure to cook the mustard and cumin seeds in oil. Be patient and allow them to pop before adding any other additional ingredients. This creates a super fragrant and flavorful dish!
- Be careful not to overcook your cauliflower. I like mine with some texture (not too soft).
Nutrition
Calories: 112kcal | Carbohydrates: 19g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 516mg | Potassium: 707mg | Fiber: 5g | Sugar: 3g