Cauliflower and Potato Sabzi with Spices

Yield: 6 servings (serving size: 1 cup))
Source: Cooking Light Website
CL Comments: A stir-fried vegetable with spices, sabzi is a popular north Indian dish that can be made with one or more vegetables. It's often cooked with cumin, ginger, cilantro, and Garam Masala. Make this dish hotter by increasing the red pepper.

Comments from a PA Kitchen: HOW DID THIS ONE GET BY ME UNTIL NOW? This has almost exactly the same taste as the aloo gobi that my husband and I get at our favorite Indian restaurant. Lovers of Indian food, check this out; it tastes very authentic. The main difference is that there's slightly less liquid and definitely less oil in it. I think I will increase the water very slightly next time to create just a touch more sauciness. (The aloo gobi we usually get isn't terribly saucy.) I will make this again and every time we crave Indian food. I served with brown basmati. I used Penzey's garam masala instead of making my own (the recipe comes with a garam masala recipe, but Penzey's is really good). The CL note says you can make this even hotter by increasing the red pepper; I like spicy and this was plenty hot. Probably about a 5 maybe 6 on a scale of 1-10.


1 head cauliflower (about 1 1/2 pounds)
2 tablespoons vegetable oil, divided
2 baking potatoes, peeled, halved lengthwise, and sliced (about 1 3/4 pounds)
2 teaspoons cumin seeds
4 garlic cloves, minced
1/3 cup water
1/3 cup tomato puree
3 tablespoons chopped peeled fresh ginger
1 1/2 teaspoons salt
3/4 teaspoon ground turmeric
1/2 teaspoon ground red pepper
1/3 cup chopped fresh cilantro
1 teaspoon Garam Masala


  1. Separate cauliflower into florets to measure 4 cups, reserving stems. Cut stems into thin slices to measure 1 cup. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Add potatoes, cumin seeds, and garlic; stir-fry for 6 minutes or until potatoes are crisp- tender. Stir in water and next 5 ingredients (water through pepper). Add the cauliflower florets and stems, stirring well; cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Uncover, and drizzle with 1 1/2 teaspoons oil, cilantro, and Garam Masala, tossing well.


Healthy Units: 4 per serving
CALORIES 200 (23% from fat); FAT 5.2g (satfat 0.8g, monofat 1.2g, polyfat 2.8g); PROTEIN 4.9g; CARBOHYDRATE 36.2g; FIBER 4.8g; CHOLESTEROL 0.0mg; IRON 1.8mg; SODIUM 676mg; CALCIUM 43mg

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