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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.

Recipe by Cooking Light November 2001


Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

6 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

200 calories; calories from fat 23%; fat 5.2g; saturated fat 0.8g; mono fat 1.2g; poly fat 2.8g; protein 4.9g; carbohydrates 36.2g; fiber 4.8g; iron 1.8mg; sodium 676mg; calcium 43mg.