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Cauliflower and Potato Sabzi with Spices

Randy Mayor; Lydia DeGaris-Pursell
Yield 6 servings (serving size: 1 cup)
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.

Ingredients

  • 1 head cauliflower (about 1 1/2 pounds)
  • 2 tablespoons vegetable oil, divided
  • 2 baking potatoes, peeled, halved lengthwise, and sliced (about 1 3/4 pounds)
  • 2 teaspoons cumin seeds
  • 4 garlic cloves, minced
  • 1/3 cup water
  • 1/3 cup tomato puree
  • 3 tablespoons chopped peeled fresh ginger
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon ground red pepper
  • 1/3 cup chopped fresh cilantro
  • 1 teaspoon Garam Masala

Nutrition Information

  • calories 200
  • caloriesfromfat 23 %
  • fat 5.2 g
  • satfat 0.8 g
  • monofat 1.2 g
  • polyfat 2.8 g
  • protein 4.9 g
  • carbohydrate 36.2 g
  • fiber 4.8 g
  • cholesterol 0.0 mg
  • iron 1.8 mg
  • sodium 676 mg
  • calcium 43 mg

How to Make It

  1. 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.