Cauliflower Potato Recipe- Authentic Indian Sabzi with Spiced Seeds

Last Updated on 6 months ago by Neha Deshmukh

Cauliflower Potato Recipe: Authentic Indian Sabzi with Spiced Seeds

Hey everyone! If you’re looking for a comforting, flavorful Indian side dish that’s surprisingly easy to make, you’ve come to the right place. This Cauliflower Potato Sabzi is a staple in many Indian homes, and it’s one I grew up with. I remember my grandmother making a huge pot of this for family gatherings – the aroma of those toasted spices is just pure nostalgia! It’s the perfect accompaniment to roti, rice, or even a simple dal.

Why You’ll Love This Recipe

This isn’t just another vegetable stir-fry. It’s a celebration of flavors! The combination of tender cauliflower and potatoes with a vibrant blend of spices is seriously addictive. Plus, it comes together in under 30 minutes, making it perfect for a weeknight meal. It’s also incredibly versatile – you can adjust the spice level to your liking and easily adapt it to suit dietary needs.

Ingredients

Here’s what you’ll need to create this delicious sabzi:

• 1 cup cauliflower florets (about 200g)
• 2 large-sized potatoes, diced (about 300g)
• 1 large-sized red onion, finely chopped (about 150g)
• 2 tablespoons mustard/olive oil (30ml)
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ¼ teaspoon fenugreek seeds
• ½ teaspoon fennel seeds
• 1 teaspoon coriander seeds, crushed
• ¼ teaspoon onion seeds (kalonji)
• ¼ teaspoon asafetida (hing)
• 1 tablespoon ginger, crushed (about 15g)
• 1 tablespoon garlic, crushed (about 15g)
• ½ teaspoon turmeric powder (2.5ml)
• 1 teaspoon curry powder or sabzi masala
• 2-3 green chilies, slit
• To taste salt
• 2 tablespoons yogurt (30ml)
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 2 tablespoons coriander leaves, chopped (for garnish)

Ingredient Notes

Let’s talk spices! The heart of this sabzi lies in the unique blend of seeds. Don’t skip toasting them – it really wakes up their flavors.

• Mustard seeds: Black mustard seeds are traditional, but yellow work too.
• Sabzi Masala/Curry Powder: These aren’t quite the same. Sabzi masala is generally a bit milder and more focused on vegetable flavors. Curry powder is a broader blend. I often use a homemade sabzi masala, but a good quality curry powder works in a pinch. Regional variations are huge here – every family has their own blend!
• Asafetida (Hing): This one’s a bit funky! It has a pungent smell, but it adds a wonderful savory depth. A little goes a long way. If you can’t find it, you can omit it, but it does add a unique flavor.
• Kasuri Methi: Don’t skip this! It adds a lovely aroma and slightly bitter flavor that balances the spices beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the veggies. Boil the cauliflower florets and diced potatoes in salted water for about 5 minutes. You want them slightly tender, but not mushy. Drain them well and set aside.
2. Now, heat the oil in a pan over medium heat. Add the mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, coriander seeds, onion seeds, and asafetida. Let them splutter – this is where the magic happens! It should take about 30-60 seconds.
3. Add the chopped onions and sauté until they turn translucent and slightly golden brown. This usually takes around 5-7 minutes.
4. Time to add the main players! Mix in the boiled cauliflower, potatoes, ginger, garlic, turmeric powder, curry powder (or sabzi masala), green chilies, and salt. Sprinkle in a tablespoon or two of water to help everything combine. Toss well and cook, covered, for 3-4 minutes.
5. Stir in the yogurt and continue to cook until the cauliflower is tender and the sauce has thickened slightly. Another 3-5 minutes should do the trick.
6. Finally, add the kasuri methi and cook, covered, for another 3 minutes. This allows the flavors to meld together beautifully.
7. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook in two batches to ensure everything cooks evenly.
• Taste as you go! Adjust the salt and spice levels to your preference.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the oil.

Variations

• Vegan Adaptation: Simply swap the yogurt for a plant-based yogurt alternative. Coconut yogurt works particularly well!
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the label on your curry powder or sabzi masala to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment: Love it hot? Add an extra green chili or a pinch of cayenne pepper. Prefer it mild? Reduce the number of green chilies or remove the seeds.
• Festival Adaptations: This sabzi is often made during Navratri and Diwali. During Navratri, you can skip the onion and garlic for a vrat-friendly version.

Serving Suggestions

This Cauliflower Potato Sabzi is incredibly versatile. Serve it with:

• Roti or paratha
• Steamed rice
• Dal (lentil soup)
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of oil is best for this sabzi?

Mustard oil is traditional and adds a lovely pungent flavor. However, olive oil or vegetable oil work just fine if you don’t have mustard oil.

Can I use pre-made curry powder instead of individual spices?

Yes, you can! Just make sure it’s a good quality curry powder. Keep in mind that the flavor will be slightly different.

How can I adjust the tanginess of the dish?

You can add a squeeze of lemon juice or a pinch of amchur (dried mango powder) to increase the tanginess.

Can this sabzi be made ahead of time?

Yes, you can make it a day ahead. The flavors actually develop even more overnight!

What is asafetida (hing) and where can I find it?

Asafetida is a resin with a strong, pungent smell. It’s used as a digestive aid and adds a savory flavor to dishes. You can find it at Indian grocery stores or online.