Potato Sabzi Recipes
INDIAN SABJI RECIPE
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.
Provided by Gin Jadav
Categories Side Dish Vegetables
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat canola oil in a wok over medium heat. Cook and stir cumin and mustard seeds in the hot oil until they begin to dance, 1 to 2 minutes. Add coriander, turmeric, and cayenne pepper; cook about 1 minute.
- Stir cabbage, potatoes, ginger-garlic paste, and salt into spice mixture; stir to coat. Pour enough water into wok to steam vegetables; cover and cook, stirring occasionally and adding more water as needed, until potatoes and cabbage are very tender, about 45 minutes. Remove from heat; sprinkle vegetables with cilantro.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 29 g, Fat 7.9 g, Fiber 7.3 g, Protein 4.7 g, SaturatedFat 0.5 g, Sodium 749.1 mg, Sugar 5.7 g
DRY POTATO SABJI
Make and share this Dry Potato Sabji recipe from Food.com.
Provided by JacquelineS
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a wok.
- Add mustard seeds, cover to avoid splatter.
- After seeds crackle, add potatoes and hing.
- Cook 1 minute.
- Add chili powder, coriander powder, turmeric, salt, and fenugreek seeds; stir well.
- Reduce heat to medium.
- Cook, stirring occasionally, until potatoes are crispy and tender.
- Stir in cilantro.
ALOO MATAR KI SABZI (POTATO N PEAS CURRY)
Make and share this Aloo Matar Ki Sabzi (Potato N Peas Curry) recipe from Food.com.
Provided by jas kaur
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil and add the cumin seeds and the bay leaves.
- When the seeds begin to splutter, add the onion paste and saute till fat separates.
- Add the tomatoes or puree, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till fat separates.
- Add the peas, potatoes and the green chillies and saut?ver high heat till the vegetables look glossy.
- Add 2 cups of water; bring to a boil and simmer, for 10-15 minutes.
- Serve hot, garnished with the coriander leaves.
Nutrition Facts : Calories 292.6, Fat 14.7, SaturatedFat 2.2, Sodium 1760.5, Carbohydrate 36, Fiber 7.8, Sugar 10, Protein 7.4
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5/5 (19)Total Time 35 minsCategory Side DishCalories 201 per serving
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- Heat a large skillet (preferably cast iron) over medium heat. Once hot, add oil, onion, ginger, mustard seeds, red pepper flake, and a healthy pinch of sea salt. Sauté for 2-3 minutes, stirring frequently, until onions are slightly translucent.
- Add the bell pepper and another pinch of salt. Sauté for 2-3 minutes. Then add the diced potatoes and another generous pinch of sea salt and stir to coat.
- Cover (to help steam the potatoes) and sauté for 20-25 minutes, reducing heat as needed and adding a splash of water (or oil) if the contents start sticking to the bottom of the pan. Stir occasionally.
- Serve as is, or garnish with fresh chopped cilantro. The perfect addition to dosas, cheelas, curries, egg dishes, and more! Store leftovers covered in the refrigerator up to 4-5 days. Reheat in the microwave or on in a skillet over medium heat until hot. Not freezer friendly.
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