Indian Cauliflower “Sabji” with Peas and Carrots
Indian Cauliflower “Sabji” with Peas and Carrots is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. This recipe serves 4 and costs 41 cents per serving. One portion of this dish contains roughly 3g of protein, 3g of fat, and a total of 79 calories. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up turmeric, cumin seeds, peas, and a few other things to make it today. It is a very reasonably priced recipe for fans of Indian food. It is brought to you by Picky Eater Blog. 64 people were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is solid. If you like this recipe, you might also like recipes such as Indian Potatoes, Peas and Cauliflower, Quick & Healthy Indian Mixed Vegetable “Sabji”, and Indian Cabbage and Carrots.
Servings: 4
Ingredients:
2 tsp canola oil
1 cauliflower head, cut into florets
Cilantro, chopped (as a garnish)
1/2 tsp cumin seeds
1/2 green chile (like a serrano chile, kept whole, not diced)
1/4 tsp ground cumin
1/4 tsp hing (aka Asafoetida)
1 tsp mustard seeds
1/2 cup frozen peas or 1/4 cup frozen peas + 1/4 cup frozen carrots
1 small potato, diced
3/4 tsp salt
1/2 tsp turmeric
Equipment:
frying pan
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. 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.
Nutrition Information:
covered percent of daily need
