Spicy Indian sabzi

    35 min

    A nice Indian recipe for sabzi, meaning vegetables, made with traditional spices in the pressure cooker. This side dish is colourful and fragrant.

    7 people made this

    Serves: 4 

    • 1 teaspoon oil, or as needed
    • 1 teaspoon cumin seeds
    • 2 garlic cloves, crushed
    • a few black peppercorns
    • red chilli flakes (optional)
    • 1 small head cauliflower, cut into florets
    • 150g frozen garden peas
    • 1 potato, peeled and chopped
    • 1 small piece root ginger, grated
    • 1 garlic clove, grated
    • 1 tablespoon curry powder
    • 1 teaspoon turmeric
    • 1 tablespoon tomato puree
    • water, as needed
    • salt to taste
    • 1 tablespoon chopped fresh coriander leaves

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Heat the oil in a pressure cooker, and stir in the cumin and the 2 crushed garlic cloves, peppercorns and red chilli flakes and cook until fragrant, about 1 minute.
    2. Stir in the cauliflower, peas, potato, ginger, the remaining 1 clove of grated garlic, curry powder, turmeric, tomato puree and a little bit of water to prevent the spices from burning. Cook and stir for 2 to 3 minutes.
    3. Add about 100ml water and season with salt; stir together. Close the cooker, and cook over high heat until the cooker reaches full pressure, then reduce the heat to low and cook until the vegetables are tender with a bite at the centre, about 3 minutes. Release the pressure using the quick release method.
    4. Garnish with fresh coriander and serve.

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