Go Back
+ servings
Print Recipe
5 from 1 vote

Indian Cauliflower “Sabji” with Peas and Carrots

“Sabji” is one of my favorite types of Indian food. It’s basically different vegetables cooked with spices and curry flavors, and when it’s made well, it can be a great way to get TONS of veggies into your diet.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Indian
Servings: 4 servings
Calories: 111.3kcal


  • 2 tsp canola oil
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp hing aka Asafoetida
  • 1/2 tsp ground turmeric
  • 1/2 green chile like a serrano chile, kept whole, not diced
  • 1 small potato diced
  • 1 cauliflower head cut into florets
  • 1/2 cup frozen peas or 1/4 cup frozen peas + 1/4 cup frozen carrots
  • 3/4 tsp salt
  • 1/4 tsp ground cumin
  • Cilantro chopped (as a garnish)


  • 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.


Calories: 111.3kcal | Carbohydrates: 19.6g | Protein: 6.1g | Fat: 2.8g | Sodium: 520.4mg | Fiber: 6.8g | Sugar: 1.7g