MIXED SABZI

Mixed Sabzi image

Provided by Zainab Shah

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

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3 tablespoons ghee or vegetable oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 tablespoon ginger paste or grated ginger
1 tablespoon garlic paste or grated garlic
1 medium red onion, finely chopped
2 plum tomatoes, chopped
2 Thai green chiles or small hot red chiles, finely chopped
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri or other mild red chile powder
2 teaspoons fine sea salt
1 1/2 cups cauliflower florets (from 1/2 cauliflower)
1 medium Yukon gold potato, peeled and cut into 1/4-inch cubes
1 carrot, peeled and cut into 1/4-inch cubes
1/2 cup fresh or frozen peas
2 tablespoons chopped cilantro

Steps:

Heat ghee in a medium pot over medium until it melts, 30 to 45 seconds. Add cumin and mustard seeds and stir until the seeds start sputtering, 1 to 3 minutes. Add ginger and garlic and cook, stirring, for 1 minute.
Add onion and cook, stirring often, until it starts to turn golden brown, about 5 minutes. Stir in the tomatoes, chiles, garam masala, turmeric and red chile powder. Add salt and mix well. Cook, stirring occasionally, until tomatoes are tender and the oil starts to separate, about 4 minutes.
Add the cauliflower, potato, carrot, peas and 1/2 cup water and mix well. Cover and cook on medium for 10 minutes. Uncover and cook on high, stirring occasionally, to your desired sauciness, 2 to 5 minutes. Top with cilantro and serve.