Sabzi Recipe

Parboil hardy vegetables

Place the potato cubes and cauliflower florets in a pot, cover with cold water, add 1/2 tsp salt and bring to a simmer. Cook 6–8 minutes until fork-tender but still holding shape. Drain and set aside.

Prep remaining vegetables

While potatoes and cauliflower cook, slice the carrots, dice the bell pepper, wash and chop the spinach, finely chop the onions and tomatoes, slit the green chilies and measure out peas. Keep ginger-garlic paste ready.

Temper whole spices and sauté onions

Heat the vegetable oil in a large, heavy-bottomed pan over medium heat. When hot, add the cumin seeds and mustard seeds and let them sputter (about 20–30 seconds). Add the chopped onions and sauté, stirring often, until soft and light golden (8–10 minutes). This step flavors the oil and forms the sabzi base.

Add aromatics and tomatoes

Stir in the ginger-garlic paste and slit green chilies; cook 1–2 minutes until raw smell subsides. Add the chopped tomatoes and cook, stirring, until they break down and the oil starts to separate from the mixture (6–8 minutes).

Add dry spices

Lower the heat slightly and add turmeric, ground coriander, ground cumin, red chili powder and 1 tsp of salt (part of the total). Cook the spices with the tomato-onion mix for 1–2 minutes to bloom their flavors; stir constantly to avoid burning.

Combine vegetables

Add the parboiled potatoes and cauliflower, sliced carrots, diced bell pepper and green peas to the pan. Stir gently to coat all vegetables in the spice-onion-tomato mixture.

Simmer with a little water

Add 150 ml water, cover the pan, and simmer over medium-low heat for 8–10 minutes, stirring once or twice. The lid should trap steam so carrots and bell pepper become tender but not mushy. If mixture seems dry before vegetables are tender, add another 2–3 tbs water.

Add spinach and finish

Uncover, add the chopped spinach and frozen or fresh peas (if not already added); fold gently. Cover for 2–3 minutes until spinach wilts. Stir in garam masala, remaining salt (adjust to taste), and amchur or lemon juice. Cook uncovered 1–2 minutes to marry flavors.

Optional finishing

If using, stir in 1 tbs ghee or dot on top for a glossy, rich finish. Taste and adjust seasoning (salt, lemon, chili) as needed. Ensure the sabzi has a moist but not watery texture — it should cling lightly to the vegetables.

Transfer the sabzi to a warm serving dish. Sprinkle the chopped cilantro evenly over the top and place lemon wedges alongside. Serve immediately with warm breads (rotis/naans/parathas) so diners can scoop the sabzi — offer additional ghee or butter to spread on breads if desired.