Winter Sabzi Recipe
In Fatima Khawaja’s winter sabzi recipe, parsnips, carrots, and potatoes play well with sunny turmeric, mustard seed, and cumin for a hearty, vegan stew.
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Cooking tools:
- Wok
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
Ingredients
- ⅓ cup canola oil
- ½ tsp. brown mustard seed
- ½ tsp. cumin seed
- 1 medium red onion, finely chopped
- 3 medium Roma tomatoes, finely chopped
- 1¼ tsp. kosher salt, plus more
- ¾ tsp. turmeric
- ½ tsp. freshly ground black pepper, plus more
- ¼ tsp. red chile powder
- ½ lb. parsnips, cut in 1-in. pieces
- ½ lb. carrots, cut in 1-in. pieces
- 1 russet potato, cut in 1-in. pieces
- ½ cup fresh or frozen green peas
- Steamed white rice or roti, for serving
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