Sabzi

Ingredients

• 200g potatoes, peeled and cubed
• 150g cauliflower, cut into small florets
• 100g carrots, peeled and chopped
• 100g green peas, frozen or fresh
• 100g green beans, trimmed and cut into 1-inch pieces
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 2 green chilies, slit (optional)
• 200g plain yogurt, whisked
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh coriander (cilantro), chopped, for garnish

Method

Prepare the Vegetables

Wash all the vegetables thoroughly.

Pre-cook the potatoes and carrots until they are just tender, to speed up the cooking process later.

Sauté Spices and Aromatics

Heat oil in a large pan over medium heat. Add the cumin seeds and let them sputter, then add the chopped onions, and sauté until they turn golden brown. Add the minced garlic, ginger, and green chilies.

Cook until aromatic, about 1-2 minutes.

Cook the Vegetables

Add the chopped tomatoes along with turmeric, coriander, and red chili powders. Cook until the tomatoes break down and the oil starts to separate from the mixture.

Add the pre-cooked potatoes and carrots, along with cauliflower, green peas, and green beans. Stir well to coat the vegetables with the spice mixture.

Pour in about 200ml of water (or enough to just cover the vegetables), bring to a boil, then reduce to a simmer. Cover and let cook for about 10-15 minutes, or until all vegetables are tender.

Add Yogurt and Final Spices

Lower the heat and gradually stir in the whisked yogurt to avoid curdling. Continue to cook on low heat for another 5 minutes.

Sprinkle garam masala over the curry and adjust salt to taste.

Garnish and Serve

Remove from heat and garnish with freshly chopped coriander. Serve warm with basmati rice or Indian breads like chapati or naan.