Indian · dinner

Mixed Vegetable Sabzi with Roti

Name: Mixed Vegetable Sabzi with Roti
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: Cauliflower florets, 2 cups; Carrots, diced, 2 medium; Green beans, chopped, 1 cup; Green peas, 1/2 cup; Potato, diced, 1 medium; Canola oil, 1 1/2 tbsp; Onion, chopped, 1 large; Tomato, chopped, 2 medium; Garlic, 3 cloves; Fresh ginger, grated, 1 tsp; Cumin seeds, 1 tsp; Ground turmeric, 1/2 tsp; Ground coriander, 1 tsp; Garam masala, 1 tsp; Whole-wheat flour for rotis, 1 1/3 cups; Salt, to taste; Red chili powder, 1/2 tsp

Cauliflower, carrots, beans, peas and potato cooked dry with spices, served with whole-wheat roti.

45 min4 servings

29710g54g7g

A flexible weeknight sabzi. Use whatever vegetables are in the fridge and keep the pieces small so they cook quickly.

Ingredients

Cauliflower florets2 cups
Carrots, diced2 medium
Green beans, chopped1 cup
Green peas1/2 cup
Potato, diced1 medium
Canola oil1 1/2 tbsp
Onion, chopped1 large
Tomato, chopped2 medium
Garlic3 cloves
Fresh ginger, grated1 tsp
Cumin seeds1 tsp
Ground turmeric1/2 tsp
Ground coriander1 tsp
Garam masala1 tsp
Whole-wheat flour for rotis1 1/3 cups
Saltto taste
Red chili powder1/2 tsp

Steps

Heat the oil and crackle the cumin seeds. Add onion, garlic and ginger and cook until golden.
Stir in the tomatoes, turmeric, coriander, chili powder and salt and cook until soft.
Add all the vegetables with 1/2 cup of water. Cover and cook on medium-low for 15 to 18 minutes, stirring now and then, until tender.
Uncover and cook a few minutes to dry out any extra liquid. Sprinkle with garam masala.
Make rotis from the flour and water, and cook them on a hot dry skillet. Serve alongside.

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Adapted from My Ginger Garlic Kitchen