Question

What’s the best prep method for dry sabzis with minimal oil? Learn how to cook your vegetables so they are flavorful but not greasy.

Answer 1

The best prep method for dry sabzis with minimal oil involves pre-cooking vegetables through steaming or microwaving, then lightly sautéing them with spices for a short duration. This ensures they're cooked through without needing excessive oil.

Detailed Explanation:

Preparing dry sabzis (vegetable dishes) with minimal oil requires a strategic approach to cooking the vegetables. The key is to partially cook the vegetables before adding them to the pan with spices. This significantly reduces the cooking time needed in oil, resulting in a healthier dish. Here's a step-by-step guide:

1. Choose your vegetables: Select vegetables suitable for dry sabzis, such as cauliflower, cabbage, beans, potatoes, or okra. Cut them into evenly sized pieces to ensure uniform cooking.

2. Pre-cook the vegetables: The most crucial step. You can either steam the vegetables until they are about 70-80% cooked or microwave them with a little water. Steaming retains more nutrients, but microwaving is quicker. Avoid overcooking; they should still have a slight bite.

3. Prepare your spices: Have your spices ready. Common spices for dry sabzis include cumin seeds, mustard seeds, turmeric powder, chili powder, coriander powder, and garam masala. You can also add ginger, garlic, and green chilies for flavor.

4. Sauté the spices: Heat a pan or wok with a very small amount of oil (e.g., 1-2 teaspoons). Add cumin seeds and mustard seeds. Once they splutter, add ginger, garlic, and green chilies (if using) and sauté for a few seconds.

5. Add the pre-cooked vegetables: Add the partially cooked vegetables to the pan. Stir well to coat them with the spices.

6. Cook briefly: Cook the vegetables for just a few minutes, stirring frequently, until they are fully cooked and the spices are well incorporated. This step is primarily to infuse the vegetables with flavor, as they are already mostly cooked.

7. Garnish and serve: Garnish with fresh coriander leaves and serve hot with roti or rice.

Pro Tip:

To prevent the sabzi from sticking to the pan with minimal oil, use a non-stick pan and sprinkle a little water (1-2 tablespoons) during the final sautéing stage. Cover the pan for a minute to create steam, which helps to cook the vegetables evenly and prevents burning.