Carrot-Cauliflower Sabzi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 4 large carrots, peeled
  • 1 small cauliflower
  • 1 tomato, chopped
  • 1 onion, chopped
  • 1 green chilli, halved
  • 1 stalk curry leaves
  • 1 tbsp - coriander leaves, finely chopped
  • 1/2 tsp - red chilli powder
  • 1/2 tsp - coriander (dhania) powder
  • 1/2 tsp - dried mango (amchoor) powder
  • 1/4 tsp - garam masala powder
  • 1/4 tsp - turmeric powder
  • 3-4 pinches asafoetida powder
  • 1/2 tsp - each mustard and cumin seeds
  • salt to taste
  • 2 tbsp - oil

How to Make Carrot-Cauliflower Sabzi

  • Chop carrots into thick, 2 inch fingers.
  • Clean and break cauliflower into medium-sized florets.
  • Bring plenty of water to boil, add a little salt.
  • Add carrots and simmer for 2 minutes.
  • Add cauliflower and simmer for a further for 2-3 minutes.
  • Drain, keep aside till required.
  • Heat oil in large heavy pan.
  • Add mustard and cumin seeds, curry leaves, asafoetida and allow to splutter.
  • Add green chilli, onions, and stir fry for 2 minutes.
  • Add tomatoes, cook for further 2 minutes.
  • Add all dry masalas, except garam masala powder and salt.
  • Stir and mix well, add boiled vegetables and half cup of water.
  • Stir gently, cover and cook on low for 5 minutes.
  • Stir in salt and garam masala powder. Pour into serving dish, garnish with coriander.
  • Serve hot with rotis or naans

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