Cauliflower and Potato Sabzi with Spices

Randy Mayor; Lydia DeGaris-Pursell

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.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 200
  • Calories from fat: 23%
  • Fat: 5.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 2.8g
  • Protein: 4.9g
  • Carbohydrate: 36.2g
  • Fiber: 4.8g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 676mg
  • Calcium: 43mg


  • 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


  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.
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