Cauliflower Potato Sabzi

Cauliflower Potato Sabzi

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Recipe by Bhavana Barot Course: MainCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

280.5

kcal

I am really excited for 2024..as this year I have had the opportunity to capture some amazing recipes made by experienced people who have been cooking in their own or in other homes for 20+ years. I will tag all these recipes with #HomeMade so you know which ones they are.. I have quite a few lined up in the next few months..

But coming back to this recipe..
This one is going to be part of the Desi Sabzis (or Desi Vegetables) which form a major part of diet of the South Asian Continent (especially Indians). I have grown up eating them and continue to love the various vegetable combinations. I must confess that often I tend to eat more sabzis or curries than the rice OR roti themselves.. but hey I love it and I am sticking to this!

Cauliflower is one of my favorites as it has a unique taste and texture. Full of fibre it is really good for us. Combine it with Potato and add a dash of peas and it gets amazing! This sukhi sabzi (or dry vegetable) as it is called can go well with roti(Indian breads). However you can also extend it by adding some gravy OR yogurt and voila you have a new taste and a new flavor! Thats what I love about this recipe.. One base multiple possibilities!!

This one is made by Bhavana Bharot. You can find more about her here .

As this is a dry sabzi, it has a good shelf life.. Store it in airtight containers and you can consume it up to 5 days..
I personally prefer cooking whats needed as I love to consume this sabzi fresh …but if required you can also freeze it and store in small batches and thaw and consume only what is needed.. In this way you can also consume it for a longer period.

Hope you enjoy this!! Do let grobit know how you liked it!
And feel free to experiment and adapt the recipe.. and if you discover an interesting combination share witrh grobit!

Ingredients

  • Main Veggies
  • 0.5 kg Cauliflower

  • 0.5 kg Potato

  • 1 cup Peas

  • For the base
  • 1 nos Onion

  • 1 nos Tomato

  • 4 cloves Garlic

  • 1 tsp Mustard seeds

  • 1 tsp Cumin seeds

  • 3 tbsp Oil

  • Spices(Masalas)
  • 2 tsp Turmeric Powder

  • 2 tsp Chilly Powder (Optional)

  • 2 tsp Salt(adjust to taste)

Directions

  • Preparation
  • Dice the cauliflower into medium sized cubes
  • Peel the potato and dice it also into medium sized cubes
  • Finely chop the garlic, onions and tomato
  • Cooking the sabzi
  • Heat the oil in pan
  • Once it is hot add the mustard and cumin seeds and let it pop
  • After 10 secs add the finely chopped garlic
  • Next add the chopped onions followed by the chopped tomato
  • Once the onion and tomoto are cooked a bit, add the main vegetables- cauliflower, potato and peas
  • Now cover and cook for 5-10 min till the vegetables are half-cooked
    Tip : Put some water on the cover. This helps generate some steam which cooks the vegetables while retaining the shape of potato and cauliflower also keeping them crisp with minimum water contact
  • When veggies are half cooked, add the masalas : Salt, turmeric and chilly powder
  • Cover and cook for another 10-15 min till the vegetables are soft .
  • Your sabzi is ready!
  • Garnishing and serving
  • You can garnish it with some coriander if you like
  • If you like it tangy, add a little lemon juice
  • Serve hot with rice or rotis

Recipe Video

Notes

  • You can also reduce the oil to 2 tbsp. Just add a little water to the sabzi then for cooking
  • Adjust the salt and chilli powder to your taste. If you do not want any spicy taste, drop the chilli powder
  • Add a little juice at the end if you like it tangy!

Did you make this recipe?

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