Indian Sabji Recipe

Indian Sabji Recipe

6 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
ginniej
Recipe by  ginniej

“This is the traditional way to prepare most vegetables in the part of India my husband is from. You can substitute other vegetables into this recipe as well: eggplant and potato, or cauliflower and potato, or peas and carrots. Serve with flat bread, dal, and jeera rice.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat canola oil in a wok over medium heat. Cook and stir cumin and mustard seeds in the hot oil until they begin to dance, 1 to 2 minutes. Add coriander, turmeric, and cayenne pepper; cook about 1 minute.
  2. Stir cabbage, potatoes, ginger-garlic paste, and salt into spice mixture; stir to coat. Pour enough water into wok to steam vegetables; cover and cook, stirring occasionally and adding more water as needed, until potatoes and cabbage are very tender, about 45 minutes. Remove from heat; sprinkle vegetables with cilantro.

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Reviews (6)

Rate This Recipe
ginniej
7

ginniej

This is my recipe. It should be 1 Tbsp GROUND coriander (NOT THE WHOLE SEEDS!). If you don't have red chile powder (from an Indian grocery store), you can sub cayenne pepper. If you don't have ginger garlic paste, just use equal parts fresh ginger & garlic and mash it up. After I add the water, I cover the pot to allow the vegetables to steam. I check it occasionally, stir and add more water as needed. Once the vegetables are cooked, I open the lid to let the water cook off. Cabbage takes a while. You can also use cauliflower & potato (instead of cabbage & potato). You don't want too much potato in there. I use 1-2 small ones. One last note - I serve this with jeera rice and/or pita bread. To make jeera rice - Heat about 1 Tbsp oil in a pan. When hot, add 1/2 tsp cumin seeds, fry for a minute. Add 1 cup of basmati rice. Stir to coat and let it fry for a minute or 2. Add 2 cups of water and 1/2 tsp salt. When the water boils, cut it down to low and cook, covered for 15-20 minutes. Enjoy! This is traditionally served with dahl (lentils) for protein.

MarkBlair
2

MarkBlair

Very good. We will make this again

JoannaV
2

JoannaV

This didn't look quite like I expected but it tasted good and was very "moreish". I found I needed to add a bit more water (perhaps up to a cup) and turn the heat down to low once it was simmering. My husband did find the coriander seeds a little bitter.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 204 cal
  • 10%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 29 g
  • 9%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 749 mg
  • 30%

Based on a 2,000 calorie diet

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