"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." — ginniej
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red chile powder
water, or as needed
chopped fresh cilantro, or to taste
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.
Very good. We will make this again
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Indian Sabji Recipe
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 71
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