Sabzi Indian Mixed Vegetables
Make a mixed Indian vegetarian vegetable dish, called subji or sabzi, with green peas, cauliflower, and tomatoes that are vegan and gluten-free.
- Serves: 8 persons
- ¼cup mustard oil (canola or vegetable oil)
- 1tablespoon mustard seed
- 1tablespoon whole cumin seeds
- Optional: 1 tablespoon fenugreek
- 2medium onions (chopped)
- 1tablespoon ginger (fresh, minced)
- 1tablespoon jalapeño (fresh, minced)
- 1tablespoon turmeric
- 2teaspoons coriander powder
- 1teaspoon garam masala
- 1large cauliflower head (chopped)
- 1cup green peas
- 3large tomatoes (chopped)
- 2bell peppers (chopped)
- 1cup mushrooms (sliced)
- 2cups fresh spinach
- Salt to taste
Step 1Gather the ingredients.
Step 2Heat the mustard oil in a large skillet over high heat. Add the mustard, cumin, and fenugreek seeds, if using, and cook for a few minutes, just until they begin to crackle.
Step 3Add the onions, ginger, and jalapeño to the skillet, and fry for an additional 3 to 4 minutes, mixing well while they cook.
Step 4Add the turmeric, coriander, and garam masala and cook for an additional minute while mixing.
Step 5Add the cauliflower, tomatoes, bell peppers, green peas, and mushrooms to the skillet and continue stirring.
Step 6Reduce the heat to medium-low and cook for 10 to 12 minutes until the vegetables are cooked but firm.
Step 7Add spinach and heat just until wilted. Season lightly with salt, to taste.