Contents
Cook sabji for 1 hour.
How to cook subji
Products
Paneer cheese (can be replaced with suluguni, chechil or Adyghe cheese) – 250 grams
Tomato – 1 piece
Potatoes – 3 tubers
Sweet bell pepper (red or yellow) – 1 piece
Cabbage – half a head of cabbage weighing 2 kilograms
Ginger root – 1 centimeter
Cumin seeds – 1 teaspoon
Curry leaves – 2 pieces
Hot red pepper – half a pod
Ground coriander – 1 teaspoon
Turmeric – a pinch
Dried Shambhala leaves – 1 tablespoon
Asafoetida – a pinch
Ghee oil (can be replaced with vegetable oil) – 3 tablespoons
Ground black pepper – 1/3 teaspoon
Salt – half a teaspoon
How to cook subji
1. Put ghee in a deep frying pan, put on a low heat, melt the butter.
2. Wash, peel, chop ginger and red capsicum.
3. Put cumin in a skillet with oil, keep on medium heat for a couple of minutes, until the seeds begin to crackle.
4. Add ginger and paprika to the cumin seeds, keep on medium heat for 3 minutes, until the ginger is golden brown.
5. Put coriander, asafoetida, black pepper, curry, shambhala, turmeric in a skillet with spices, mix, keep for 2 minutes over medium heat.
6. Cut the cheese and peeled potatoes into 2 centimeters thick squares.
7. Chop the cabbage into 4 cm long strips.
8. Wash the bell pepper, remove the seeds and stalk, cut the pulp into squares 2 centimeters wide.
9. Put cheese in a skillet with spices, fry over medium heat for 5 minutes until a crust forms.
10. Add vegetables to the cheese and spices: potatoes, cabbage, pepper, salt, mix, fry over high heat for 3 minutes.
11. Reduce heat to low, pour vegetables with 100 milliliters of hot water, cover, keep on medium heat for 10 minutes.
12. Dip the tomato in boiling water for 2 minutes, remove, remove the skin, cut into cubes 1 centimeter thick.
13. Add the tomato to the skillet with vegetables, cook covered over low heat for 15 minutes.
Delicious facts
– Sabji is an Indian vegetable dish made from vegetables stewed in curry sauce.
– From the Hindi language, the word sabji is translated as vegetables.
– Sabji is served hot with chapatis and boiled rice.
– The dish is made from potatoes, broccoli, zucchini, cabbage, tomato and pepper, sometimes beans and nuts are added, and even coconut flakes. Saffron, nutmeg, cloves, black and red peppers, cinnamon, nuts, ginger, mint, mustard, herbs, garlic are added to the sauce.
– There are many types of Sabji in India. The ingredients in a dish vary by region and season.
– Indians mix sabji with rice and eat with their hands or with the help of a chapati cake, scooping a little sabji on it.