Mixed Sabzi

Name: Mixed Sabzi
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: pakistani
Ingredients: 3 tablespoons ghee or vegetable oil; 1 teaspoon cumin seeds; 1 teaspoon black mustard seeds; 1 tablespoon ginger paste or grated ginger; 1 tablespoon garlic paste or grated garlic; 1 medium red onion, finely chopped; 2 plum tomatoes, chopped; 2 Thai green chiles or small hot red chiles, finely chopped; 1 teaspoon garam masala; 1/2 teaspoon turmeric powder; 1 teaspoon Kashmiri or other mild red chile powder; 2 teaspoons fine sea salt; 1 1/2 cups cauliflower florets (from 1/2 cauliflower); 1 medium Yukon gold potato, peeled and cut into 1/4-inch cubes; 1 carrot, peeled and cut into 1/4-inch cubes; 1/2 cup fresh or frozen peas; 2 tablespoons chopped cilantro

By Zainab Shah

Updated Nov. 12, 2021

Total Time: 30 minutes
Rating: 4(831)
Comments: Read comments

Some English words have become part of Urdu names for dishes, as with this one, which is called mixed sabzi. Sabzi is the Urdu word for vegetables and the recipe calls for a mix of vegetables stir-fried and simply spiced for a quick weeknight main, or hefty side. Whatever’s in season tends to taste best. In Pakistan, it is most often made with cauliflower, potatoes, peas and carrots. But, it is great with any vegetables really: eggplant, green beans, bell peppers, bitter gourd or pumpkin, too. For convenience, you can even use mixed frozen vegetables. Roti or cooked rice are ideal for serving alongside.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 to 6 servings

3tablespoons ghee or vegetable oil
1teaspoon cumin seeds
1teaspoon black mustard seeds
1tablespoon ginger paste or grated ginger
1tablespoon garlic paste or grated garlic
1medium red onion, finely chopped
2plum tomatoes, chopped
2Thai green chiles or small hot red chiles, finely chopped
1teaspoon garam masala
½teaspoon turmeric powder
1teaspoon Kashmiri or other mild red chile powder
2teaspoons fine sea salt
1½cups cauliflower florets (from ½ cauliflower)
1medium Yukon gold potato, peeled and cut into ¼-inch cubes
1carrot, peeled and cut into ¼-inch cubes
½cup fresh or frozen peas
2tablespoons chopped cilantro

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat ghee in a medium pot over medium until it melts, 30 to 45 seconds. Add cumin and mustard seeds and stir until the seeds start sputtering, 1 to 3 minutes. Add ginger and garlic and cook, stirring, for 1 minute.
Step 2
Add onion and cook, stirring often, until it starts to turn golden brown, about 5 minutes. Stir in the tomatoes, chiles, garam masala, turmeric and red chile powder. Add salt and mix well. Cook, stirring occasionally, until tomatoes are tender and the oil starts to separate, about 4 minutes.
Step 3
Add the cauliflower, potato, carrot, peas and ½ cup water and mix well. Cover and cook on medium for 10 minutes. Uncover and cook on high, stirring occasionally, to your desired sauciness, 2 to 5 minutes. Top with cilantro and serve.

Ratings

4 out of 5

831 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Prakash Nadkarni3 years ago

A nice intro to Punjabi veg. cooking. The onion-spice-tomato base is very versatile, and any combination of the veggies, or a subset, can be used. Google "alu gobi", "gobi matar". "alu matar" (alu=potato; matar=peas; gobi=cauliflower/cabbage - both are cultivars of Brassica oleracea, see Wikipedia). A Bombay version,"pav bhaji" (pav=bread, from Portuguese "pao") adds chaat masala + loads of butter, and then baby-foods it by mashing the veggies, serving it with pan-toasted buttered rolls.

Mia3 years ago

Made this for dinner and it was really tasty! I added some soaked chickpeas for a bit more protein. I definitely needed more than 1/2 cup of liquid, though.

CC3 years ago

Add chick peas for protein. Needs more water than recipe says

S3 weeks ago

@Lynn as with all NYT recipes, the time you see is cook time. It isn't prep time. Strange rule for most. It's been mentioned officially before

Claire3 months ago

Delish! Always happy for another great vegetarian dish!

Lynn4 months ago

This recipe is super tasty without modification. However, as with most NYT recipes, the time needed should be doubled, unless you have a sous chef and take all shortcuts possible, such as having prepared ginger and garlic. As a main dish this serves two with no leftovers. I strongly recommend doubling the recipe to serve 4.

Private comments are only visible to you.