Mixed Sabzi

cooking.nytimes.com

Sarah Vick

3 tablespoons ghee or vegetable oil

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1 tablespoon ginger paste or grated ginger

1 tablespoon garlic paste or grated garlic

1 medium red onion, finely chopped

2 plum tomatoes, chopped

2 Thai green chiles or small hot red chiles, finely chopped

1 teaspoon garam masala

½ teaspoon turmeric powder

1 teaspoon Kashmiri or other mild red chile powder

2 teaspoons fine sea salt

1 ½ cups cauliflower florets (from ½ cauliflower)

1 medium Yukon gold potato, peeled and cut into ¼-inch cubes

1 carrot, peeled and cut into ¼-inch cubes

½ cup fresh or frozen peas

2 tablespoons chopped cilantro

Directions at cooking.nytimes.com

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