Ammi's Mixed Sabzi
A hearty blend of seasonal vegetables, quickly sautéed in a Pakistani manner with robust spices.
Servings: 6
Ingredients
- 2 T olive oil
- 1/2 tsp fenugreek seeds
- assorted vegetables of choice
- 1/2 tsp turmeric powder
- 1/2 tsp cumin seeds
- 1/2 tsp red chili powder
- salt, to taste
- 5 small garlic cloves, sliced thin
- 1" ginger piece, sliced thin
- 2-3 small tomatoes
- 1/4 tsp nigella seeds
- 1 T fresh dill weed
Instructions
- Heat oil in a large pot over low-medium heat. Once the oil starts to shimmer, add fenugreek seeds and allow to splutter briefly (about 15 seconds).
- Add the turmeric powder, cumin seeds, red chili powder, salt, ginger, garlic, tomatoes, nigella seeds, and all vegetables and sautée for 3-5 minutes.
- Cover pot and turn heat down to low. Steam the vegetables for approximately 10 minutes (or until heartier vegetables such as cauliflower can be pierced easily with a knife).
- Once the vegetables have cooked; off heat and garnish with fresh dill weed. Enjoy!
Notes
Any vegetables and any quantity will work in this recipe. I used one small Italian eggplant, 1 small head of cauliflower, one small yellow bell pepper, 1 lb of green beans, 2/3 c. fresh sweet peas, 3 small rainbow carrots, and 3 baby potatoes.