Ah, Indian sabji—just the thought of it makes my mouth water. Imagine the symphony of spices dancing in your kitchen as the aroma of sizzling cumin and mustard seeds fills the air. It’s like a warm hug from a dear friend on a chilly evening.
I remember the first time I tried making aloo gobi. There was turmeric everywhere, and I somehow managed to burn the cumin. But hey, the result was a revelation in taste—a delightful medley of potatoes and cauliflower, seasoned to perfection.
Now, attempting an Indian sabji recipe feels like solving a fun puzzle. Each ingredient has its own critical role, and the dish isn’t complete without them all playing their part. So, if you’re ready for a flavorful adventure, grab your spice rack, and let’s explore the world of vibrant sabjis that can turn an ordinary dinner into something extraordinary.
Oh, did you see the latest food trend on TikTok? Seems like everyone’s trying their hand at homemade naan to go with their sabji. Perhaps it’s time to join them and give your meal an authentic touch!
Steps
- Begin by dry roasting coriander seeds in a pan for about 2 minutes over medium heat. After roasting, crush the seeds using a mortar and pestle, then set them aside.
- Heat a tablespoon of oil in another pan over medium heat. Add cauliflower florets, cut French beans, and diced carrots, cooking them for around 5 minutes until they develop a light brown color. Remove and set aside.
- In the same pan, add the remaining tablespoon of oil and two cloves. Sauté finely chopped onion until it turns light golden brown, which should take about 6 to 7 minutes.
- Incorporate freshly pounded ginger, garlic, and green chili into the pan, cooking for an additional 2 minutes. Stir in chopped tomato and tomato paste, cooking for another 2 to 3 minutes.
- Add the crushed coriander seeds, turmeric, Kashmiri red chili powder, salt, sugar, and 2 tablespoons of water to prevent burning. Stir and cook the spices for about 1 minute, then mix in kasuri methi.
- Pour in 1/2 cup of water before adding soaked and drained frozen peas. Stir well, then add the previously cooked vegetables and combine until they’re coated with the spice mixture. Sprinkle in chopped cilantro.
- Cook the vegetables uncovered for 3 minutes, then cover and continue cooking for 6 to 7 minutes until they’re tender. Stir in butter until melted, which should take about a minute.
- Finish by mixing in garam masala. Serve the mixed vegetables garnished with grated or cubed paneer alongside naan or rotis.
Ingredients
- 2 teaspoons coriander seeds
- 2 tablespoons oil, divided (30 ml, avocado oil suggested)
- 1 cup cauliflower florets (medium to small)
- 1/2 cup cut French beans (1/2-inch pieces, from 15-17 beans)
- 1/2 cup diced carrots (from 2 medium carrots)
- 2 whole cloves
- 1 medium red onion, finely chopped
- 1 inch fresh ginger
- 3-4 large garlic cloves
- 1-2 green chilies (adjust to taste)
- 1 large tomato, finely chopped (140 grams)
- 1 1/2 tablespoons tomato paste
- 1/4 teaspoon turmeric
- 1/2 teaspoon Kashmiri red chili powder
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon sugar
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 2 tablespoons + 1/2 cup water, divided
- 1/2 cup frozen green peas (soaked in warm water for 10 minutes)
- 1 tablespoon chopped cilantro (plus more for garnish)
- 1/2 tablespoon salted butter
- 1/4 teaspoon garam masala
- Paneer cubes for garnish
Nutritional Values
Calories: 189kcal | Carbohydrates: 19g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 496mg | Potassium: 524mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4554IU | Vitamin C: 44mg | Calcium: 64mg | Iron: 2mg
FAQ
- Can I use different vegetables in this Mixed Veg recipe?
- Yes, you can customize the Mixed Veg recipe by adding vegetables like potatoes, mushrooms, and peppers. Just make sure to cut them into small pieces to ensure even cooking.
- What can I substitute for tomato paste in the recipe?
- If you don’t have tomato paste, you may use 3 tablespoons of store-bought tomato puree as an alternative in the recipe.
- How can I make this Mixed Veg recipe vegan?
- To make the recipe vegan, replace the butter with a vegan alternative and skip the paneer garnish.
- What is the benefit of sautéing the vegetables before adding them to the masala?
- Sautéing the vegetables before adding them to the masala gives the dish a restaurant-style flavor by enhancing the taste of the veggies.
- Why should I use freshly pounded ginger and garlic?
- Using freshly pounded ginger and garlic elevates the flavor of this dish significantly compared to store-bought ginger-garlic paste.
Tips
- Sauté for Enhanced Flavor: To achieve a restaurant-style taste, lightly pan-fry the vegetables before adding them to the masala. This step enhances their flavor and can be done by either pan-frying, air frying, or deep frying.
- Use Fresh Ingredients: Using freshly crushed ginger, garlic, and green chilies significantly elevates the flavor of the dish. Avoid substituting with store-bought ginger-garlic paste for the best results.
- Adjust Vegetables to Taste: Feel free to add other vegetables like potatoes, mushrooms, or bell peppers to customize the dish to your liking. Ensure that all vegetables are cut to similar sizes to ensure even cooking.
- Make it Vegan-Friendly: For a vegan version, substitute the butter with vegan butter and omit the paneer, or replace it with a vegan alternative.
Equipment
- Mortar and pestle – for crushing coriander seeds and ginger-garlic.
- Food processor – for finely chopping the onion.
- Non-stick pan or skillet – for cooking the vegetables and spices.
- Avocado oil (if it’s not a common household item for you and you prefer to use the same oil mentioned in the recipe).
