A stir-fried vegetable with spices, sabzi is a popular north Indian dish that can be made with one or more vegetables. It's often cooked with cumin, ginger, cilantro, and Garam Masala. Make this dish hotter by increasing the red pepper.
Separate cauliflower into florets to measure 4 cups, reserving stems. Cut stems into thin slices to measure 1 cup. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Add potatoes, cumin seeds, and garlic; stir-fry for 6 minutes or until potatoes are crisp-tender. Stir in water and next 5 ingredients (water through pepper). Add the cauliflower florets and stems, stirring well; cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Uncover, and drizzle with 1 1/2 teaspoons oil, cilantro, and Garam Masala, tossing well.
Great spice combination and texture! Only two things I changed were subbing ground cumin for cumin seed, and adding a little extra liquid before simmering for 20 minutes. I served it with brown rice and a dollop of yogurt. I will definitely make this one again!
My hubby and I love Indian, but so much of it is high cal or has dairy, which we are trying to avoid. This tasted like we had gotten delivery from a restaurant and totally satisfied the Indian craving. Also, my hubby usually dislikes cauliflower, and he had seconds! This will be a regular part of my menu.
I added the garam masala in the last 10 minutes or so of cooking instead right before serving. I also did not drizzle with more oil - still delicious!