Garlicky Potato Subzi-Fall Potato and Mixed Vegetable Medley

I originally created this recipe for my library cooking class. The goal was simple: teach a dish that anyone could master, using straightforward techniques, accessible ingredients, and minimal fuss. Garlicky Potato Subzi, literally is a garlic laced potato vegetable medley. This one is a perfect DIY, which whatever you have on hand. My favorite kind of dish. I pulled mine, with potato, carrots, bell peppers and peas. And during the festive season, it is perfect to enjoy something like this with piping hot luchis or pooris.

It turned out to be an immediate favorite—not just for how quick it comes together, but for how forgiving it is. This was cobbled toget for my last class done at the Somers Public Library.

The Story of My Garlicky Potato Subzi

I have been dealing with a phase of cooking lately, that has come together based on my trying to work with things on hand. I am generally trying to avoid buying a lot of stuff, and then ending up having to figure out what to do with odds and ends. For this recipe, the star becomes pantry staples. It works with the simplest and most essential of flavors, cumin, mustard seeds, garlic, and kasuri methi. Potatoes are much like that comforting base that pulls it all together.

Why You’ll Love This Recipe

It is impossible to mess up! Yes, its that simple, full of essential flavors, and uses up every thing on hand. It is, Ultra Simple, and you can say that twice. It is great on the stove top and in the instant pot. The little attached video does the instant pot for you, so for the linked recipe, I am sticking to the stove top method.

Simple, cozy, practical and comforting, I invite you to take this simple dish and make it your own. Add more carrots, add sweet potatoes, parsnips, and almost everything else that you can find out and about these days.

And make it a meal, along with the pooris, pair it with this tofu, or egg, or anything in between.

Garlicky Potato Subzi - Fall Potato Vegetable Medley

A super simple recipe that comes together quick with all the vegetable staples on hand.

Print Recipe Pin Recipe

Prep Time 15 days d

Cook Time 30 days d

Servings: 4

Course: Breakfast, Brunch, Dinner

Cuisine: Indian

Ingredients Method Video

Ingredients

  

• 2 tbsp extra virgin olive oil or other oil of choice
• 1 tsp whole mustard seeds
• 1/2 tsp whole cumin seeds
• 1 tbsp freshly minced garlic
• 1 large potato peeled and cubed
• 1 carrot peeled and cubed
• 1/2 medium sized bell pepper, cut into smaller pieces
• 1/2 tsp turmeric powder
• 1/2 tsp Kashmiri or other chili powder
• 1 tsp salt
• 1/2 cup frozen peas
• 1 tbsp kasuri methi
• 2 tbsp chopped cilantro

Method

 

1. Heat a medium sized pan on medium heat. Add in the oil and heat until very hot about a minute.
2. Add in the mustard and cumin seeds and allow them to crackle.
3. Add in the minced garlic and cook until fragrant, for about 45 seconds to a minute.
4. Add in the potatoes and carrots and bell peppers and stir well.
5. Add in the turmeric, chili powder and salt and cook for about a minute mixing everything uniformly.
6. Add about 1/2 cup water, cover and let the vegetables cook until the potatoes are soft and well done.
7. Add in the green peas and the kasuri methi and stir well and let the peas cook through.
8. Garnish with the cilantro and serve hot.

Video

<

p data-path-to-node=”23″>