Cauliflower Sabzi With Peas And Carrots
My cauliflower sabzi 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
- 1 tbsp avocado oil or olive oil, or ghee (non-vegan option)
- 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
- Use pre-cut cauliflower florets to save time. You could also use frozen cauliflower florets. Cooking time will be reduced.
- Let the mustard and cumin seeds fully pop in the oil before adding anything else. It might seem like a small detail, but it’s key to unlocking that deep, toasty flavor you’ll recognize from homemade Indian dishes. You also need to make sure to use enough oil (about 1-2 tablespoons should be enough) so that the seeds pop instead of burn when you add them!
- Use A Ceramic Non-Stick Or Heavy-Bottomed Pan: This helps prevent the veggies from sticking or burning as they cook. If you notice any browning too early, just add a splash of water and stir.
- Keep The Heat Low Once Covered: After adding all the veggies and covering the pan, I turn the heat down to medium-low. This allows the veggies to cook through gently without over-browning or drying out.
- Adjust The Cook Time As Needed: If you like your cauliflower with a little bite, check it around 10 minutes. For a softer, melt-in-your-mouth texture, I let it go closer to 18–20 minutes. Personally, I find that cooking it for longer can result in mushy or overcooked cauliflower, so I typically will take mine off the heat at around 12-14 minutes.
Nutrition
Calories: 112kcal | Carbohydrates: 19g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 516mg | Potassium: 707mg | Fiber: 5g | Sugar: 3g