Vegetable Sabji
From pmannion 12 years ago
- 1 hour to make
- Serves 8
Some of these ingredients will only be found at an Indian Grocer, but if you are making a lot of curry, they are generally cheap, and worth the trip and never too expensive. Curry leaves keep well in the freezer. Read more Compound Asafoetida helps reduce flatulence, especially with the cauliflower. Adding salt to the onions first help to bring out the moisture, and makes browner them easier and quicker. Panch puran is a mix of 5 spices (a.k.a. Bengali Five Spice Mix). See less
Ingredients
Whole Spices
- 2-3 Indian bay leaves shopping list
- 1 tsp Panch Puran shopping list
- 1 tsp fennel seeds shopping list
- 1 tsp black mustard seeds shopping list
- 5-10 curry leaves shopping list
Ground spices
- 1 tsp turmeric shopping list
- 2 tsp cumin shopping list
- 2 tsp coriander shopping list
- 1/4 - 1/2 tsp Compound Asafoetida shopping list
- 1 tsp Amchur powder (dried green mango powder) shopping list
- 1 tsp Chilli Powder (or paprika for mild curry) shopping list
Vegetables
- 2 onions diced and mixed with 1 tsp of salt shopping list
- 2 kg of vegetables including cauliflower, peas, carrots, potatoes, kumara, zucchini shopping list
The Rest
- 1/4 cup bland vegetable oil shopping list
- 1-2 tblsp Methi leaves (Dried Fenugreek leaves) shopping list
- 2 tsp crushed ginger shopping list
- 2 tsp crushed garlic shopping list
How to make it
- 1. Combine onions and salt and set aside.
- 2. Chop all vegetables to bite-sized pieces
- 3. Heat oil in saucepan until thin. Add whole spices and stir until they begin to crackle.
- 4. Add onions and fry until well-browned,
- 5. Add ground spice, ginger and garlic and combine.
- 6. Add vegetables and coat in spice mix.
- 7. Add 1/4 cup of water, cover and cook for 30 to 45 minutes at low heat until tender. Stir throughout cooking to ensure vegetables cook evenly.
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