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Garlicky Potato Subzi - Fall Potato Vegetable Medley

A super simple recipe that comes together quick with all the vegetable staples on hand.
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Prep Time 15 days
Cook Time 30 days
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