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Zucchini and Cauliflower Sabzi
This Indian side dish comes together quickly and is perfect for summer parties or easy weeknight dinners. If some of these spices are new to you (Hello asafoetida!) embrace the adventure. The complexity of the spices adds excitement to fresh zucchini and cauliflower, which soak up the vibrant flavors. Serve as a side dish with grilled chicken, salmon, or pork chops and of course a refreshing glass of California Chenin Blanc or California Viognier.
Pairs With
Yield: 4 Servings
Prep: 10 minutes | Cook: 10 minutes
Total Time: 20 minutes
Ingredients
- 3 tablespoons olive oil
- 1/2 teaspoon ground asafoetida powder
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon whole brown mustard seeds
- 1 pound (455 g) zucchini, cut into strips
- 1 small head cauliflower (527 g), cut into small florets
- 1/4 cup plain yogurt
- 1 tablespoon ground coriander
- 1 teaspoon kosher salt
- 1 teaspoon chaat masala
- 1/4 cup chopped fresh cilantro
Instructions
- Heat oil in a large frying pan over medium-high heat. Add asafoetida, cumin and mustard seeds. Let fry 1 minute then add zucchini and cauliflower.
- Stir fry vegetables until just tender but still crisp, stirring frequently to prevent from burning, about 5 minutes.
- Reduce heat to low and stir in the yogurt, coriander, salt, and chaat masala until the vegetables have soaked up the yogurt and spices.
- Transfer to a serving dish, garnish with cilantro and serve.
Pairs With
