Indian Sabji Recipe Recipe -
Indian Sabji Recipe
  • READY IN 1 hr

Indian Sabji Recipe

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  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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  • Cook's Notes:
  • Cayenne pepper can be substituted for the red chile powder. If you don't have ginger-garlic paste, just use equal parts fresh ginger and garlic and mash it up.
  • To make jeera rice, heat about 1 tablespoon oil in a pan. When hot, add 1/2 teaspoon 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 teaspoon salt. When the water boils, cut it down to low and cook, covered for 15 to 20 minutes.

Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2012

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.

Most Helpful Critical Review
Feb 01, 2015

Horrible! This is the worst Indian dish I have ever made!


11 Ratings

Aug 26, 2012

Very good. We will make this again

Jul 07, 2012

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.

May 22, 2014

Served this with home made chapatis. Was a tasty dinner, and not too spicy for my picky eaters.

Apr 25, 2014

This was really quite delicious. I added cauliflower and onion to this, but otherwise made it as stated, and served it with garlic basmati rice and tofu, and boy does this a hearty meal make! The cilantro is a lovely touch, and while the favors all worked great together, next time I will be adding more chile powder and coriander (personal taste). It's a very easy dish to prepare too if your new to Indian cooking but are still looking for an authentic dish. Makes excellent leftovers!

Jan 15, 2014

Great Indian flavor. This is a nice foundation you can substitute different vegetables.


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  • Calories
  • 204 kcal
  • 10%
  • Carbohydrates
  • 29 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 749 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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