How to make Dhaabe Ki Sabzian -

Seasonal vegetables and lentils cooked in dhaaba style.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Cauiliflower, Potatoes (आलू)

Cuisine : Indian

Course : Main Course Vegetarian

Dhaabe Ki Sabzian

Dhaabe Ki Sabzian Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dhaabe Ki Sabzian Recipe

  • Cauiliflower 10-12 florets

  • Potatoes boiled 1 inch pieces 2 medium

  • Green peas 1/2 cup

  • Oil 4 tbsps + to deep fry

  • Cumin seeds 1 teaspoon

  • Garlic grated 10-12 cloves

  • Onions grated 2 medium

  • Tomatoes grated 2 medium

  • Ginger grated 1 1/2 inch piece

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 2 teaspoon

  • Roasted cumin powder 1/2 teaspoon

  • Red chilli powder 2 teaspoon

  • Fresh coriander leaves chopped 3 tablespoons

  • Salt to taste

  • Garam masala powder 1 teaspoon


  • Split pigeon pea (toor dal/arhar dal),boiled 1 cup

  • Butter 1 tablespoon

  • Cumin seeds 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon


Step 1

Boil the cauliflower florets in a cup of water with a quarter spoon of turmeric powder for two to three minutes. Drain and set aside. Boil green peas in one cup of water.

Step 2

Drain and refresh in cold water. Drain and set aside. Soak dal in two cups of water for half an hour. Drain, boil till done. Set aside.

Step 3

Heat sufficient oil in a kadai and fry the boiled cauliflower florets and the potato cubes. Drain on absorbent paper and set aside. Heat four tablespoons of oil in a kadai, add cumin seeds.

Step 4

When they begin to change colour, add half the grated garlic and sauté till red. Add grated onions and continue to sauté. When onions turn brown add grated tomatoes and stir.

Step 5

Add grated ginger, turmeric powder, coriander powder, roasted cumin seed powder and red chilli powder and sauté till the oil surfaces.

Step 6

Remove from heat and set aside. In another pan heat butter and add cumin seeds, red chilli powder, remaining grated garlic and half the prepared gravy.

Step 7

Mix and add boiled dal and salt to taste. Mix and bring to a boil. Simmer for two to three minutes.

Step 8

Add half the chopped coriander leaves and serve. In the remaining gravy add boiled peas, boiled and fried potatoes and cauliflower.

Step 9

Mix well and cook on low heat for two to three minutes. Add the remaining chopped coriander leaves. Sprinkle garam masala powder and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.