Sabji - Indian vegetable dish, which in composition is more like a stew, but spices, cream, and paneer cheese are also added to the sabji. Stew with dairy products is much tastier and more satisfying, but does not burden the digestive tract at all, since spices help all ingredients to be easily absorbed.

Sabzhi is a classic of Vedic cooking, as well as or. Preparing Indian stew is very simple, the main thing is to find all the spices and use them correctly. Although there are no problems with finding spices now - it is not necessary to go to an Indian goods store, exactly the same spices can be found in any supermarket.

For a hot dish, you can take any seasonal vegetables; in India, sabji is most often prepared with eggplant, cauliflower, white cabbage, carrots, potatoes or sweet potatoes, tomatoes, green beans, green peas. An important ingredient is panir cheese, which we call Adyghe (the principle of preparation is the same). And, of course, cream - coconut or cow. From spices can be: mustard grains, cumin (aka cumin, zira), turmeric, asafoetida, coriander seeds, shamballa (fenugreek), ground red pepper and others.

Ingredients for 2 servings:

• 5-6 pcs. medium-sized potatoes (0.5 - 0.7 kg);
• 1/4 cauliflower;
• 1 zucchini;
• 10 pieces. champignons;
• 100 g Adyghe cheese or paneer;
• 150 ml cream (very tasty with coconut cream);
• 1 - 1.5 cups of water;
• vegetable oil or ghee.

Spices:

• 0.5 tsp zira (cumin, cumin);
• 1 tsp mustard seeds;
• 1.5 tsp turmeric;
• 0.5 tsp coriander seeds;
• salt.

Vegetable sabji with mushrooms and cheese

We prepare all the ingredients. Parsing cauliflower for inflorescences. We chop mushrooms.

Peel the potatoes (young ones can not be peeled), cut into large cubes. Slightly smaller pieces - zucchini.

Cut the cheese into small cubes.

Lubricate the pan with oil, as it warms up, spread the cheese, which we sprinkle with turmeric (half a serving).

Fry the cheese until golden brown. Then add sliced ​​mushrooms.

We make the fire stronger so that the mushrooms have time to brown, but do not let the juice out. Set the mixture of mushrooms and cheese aside.

Now it's vegetables. We wash the pan, grease it well with oil and let it warm up. Pour the cumin seeds, literally after 30 seconds add mustard and coriander. The grains will begin to crack and even jump out of the pan.

At this point, lay out the potatoes. And mix it up.

Fry until light brown, and then add the rest of the turmeric and 1 cup of water. With 1 glass of liquid, sabji will turn out thick, boiled. Therefore, if you want more juice, pour in 1.5 cups.

When the potatoes are ready (3-4 minutes before), spread the cauliflower and zucchini. Pour in cream.

When all the vegetables are stewed to fully prepared- Add cheese and mushrooms. Salt. Mix all the ingredients and turn off after a minute.

The consistency of the sabji can be different: with broth - how very thick soup or thick and boiled, as I did.

Of course, the photo does not convey the taste and richness of the recipe. This is not an ordinary stew, there is so much flavor, so many different notes due to spices that vegetables turn into incredibly tasty, creamy dish which everyone likes.

Bon Appetit!

An amazing sabji recipe was shared with me by a friend who loves and cooks Indian dishes very well.
The beautiful name "Sabji" hides a rather simple recipe for vegetable stew with Adyghe cheese or paneer with spices - a very tasty, soft dish.
To prepare sabji, you need carrots, zucchini, bell pepper, potatoes, pumpkin, cauliflower (I did without the latter), olives, Adyghe cheese and, most importantly, spices and spices. With spices - take what you like - asafoetida, black pepper, curry, coriander, turmeric, ginger. You can add to sabji green beans. green pea, broccoli. In general, there are a lot of varieties of sabji - each sabji recipe has its own unique taste.

First of all, we cut vegetables (I have zucchini, carrots, potatoes, red Bell pepper, cauliflower) in cubes, circles, divided into inflorescences, put on a baking sheet and bake in the oven for 20 minutes at a temperature of 180 degrees.

While the vegetables are cooking in the oven, cut the Adyghe cheese (or paneer) into cubes and fry on hot pan in butter. In general, ideally, then it is laid out in a deep plate and filled with water. I do not do that.

Put the butter in a heated pan and add the spices. I used ground black pepper ground ginger, turmeric, salt, nutmeg on the tip of a knife. Fry quickly for 2 minutes - they will begin to open with aroma.

And add sour cream (about 2/3 cup), simmer for 2-3 minutes. All our sauce for Indian vegetable stew is ready.

Take the cooked vegetables out of the oven.

We mix them with fried Adyghe cheese, season with sour cream and spices sauce. Mix well.

Add pitted olives. Our subji is ready! Any greens will be an addition to such a dish, and they eat it with rice or Indian chapati cakes.

Thank you. And for a long time I was looking for that variation of the sabji, which is more to my taste. I tried it many years ago at the church on Begovaya. And I think I got close to her. I do so. I also cut carrots into large strips, potatoes into a large cube (so that later it would not break in mashed potatoes in the finished dish). I also use broccoli inflorescences, and cubes of Adyghe cheese. I also use eggplant and bell peppers. Instead of cream, 20-30% sour cream. Spices: Black mustard seeds, cumin, asafoetida, cayenne pepper, ground ginger, turmeric.
Butter is very important for this dish, so I myself melt a pack of butter, good butter 82.5%. I melt until a light nutty flavor and complete transparency.
Now about the cooking itself.
1) I fry the mustard seeds in ghee (it is imperative that they click and fill the oil with mustard aroma) when the mustard seeds start to click, add cumin to make it brown. Further, it is important that the spices do not burn, so we keep a plate with ground spices and chopped carrots at the ready. Pour spices and carrots almost simultaneously. Spices are the first to have time to “foam”. I do all this in a cauldron with thick walls. And after the carrots are stewed, fry over medium heat. Of course you have to stir.
2) In refined sunflower oil (in a separate frying pan), eggplants are fried, chopped into strips, until frying is formed. The degree of roasting - what would be tasty to eat separately. Naturally, salt is added at all stages to taste and whoever wants it (at the beginning or at the end). Don't overcook, but don't overcook either. After the eggplant, add to the carrots. There is a lot of oil in this dish, so it is advisable to add it to a minimum and let the excess drain. Well, no one said in the end that it is dietary)))).
3) Broccoli is fried separately in melted butter. It is important to turn the broccoli with tongs so that there are no “burners” on one side and raw on the other. We fried broccoli, we also throw it into a cauldron for carrots and eggplants.
4) Potatoes are fried separately in ghee. Until almost ready. Since large cubes in the cauldron will not reach later. But not to complete softness, otherwise the potatoes in the finished dish will disperse into mashed potatoes. We also stir to achieve a blush on all sides of the cubes. And pour into a cauldron.
5) You can even lightly dry sweet peppers cut into strips on a dry non-stick frying pan. I definitely take pepper with a smell. Ground. Thick-walled Spanish is not good. And without bringing it to readiness, I also put it in a cauldron and mix everything. I add 500 grams of fat sour cream to a 4-5 liter cauldron. Good sour cream. I tried it with cream, I didn’t like it, it doesn’t have that sourness that I like. After sour cream, stir everything at once.
6) I fry Adyghe cheese in cubes in refined sunflower oil. It is important that they do not touch each other, otherwise they will stick together. We also turn over and salt. After add to the cauldron and mix for the last time. Simmer over low heat for 20-30 minutes. Ready.

The sabji recipe is easy to prepare and belongs to vegetarian dishes. It has much in common with our vegetable stew, so not only fans of Indian cuisine, but also lovers of stewed vegetables will definitely like it. Traditionally, the dish is served with boiled rice.

One of the classic sabji recipes

Traditionally, this dish includes Indian paneer cheese, which resembles in taste and texture, which is why in our country it is often used to cook Indian stew. It is important to know what a real paneer looks like so as not to make a mistake in choosing, its photo can be found in our article,.

Subji Ingredients:

• broccoli - 200g;
• carrots - 1 pc.;
• potatoes - 3 pcs.;
• Brussels sprouts - 200 g;
• tomato juice- 200 ml;
• butter - 200 g;
• paneer - 200 g;
• water - 100 ml;
• fresh ginger - 1/2 teaspoon;
• ground fenugreek - 1 spoon;
• asafoetida - 1/4 spoon;
• ground coriander - 1/4 spoon;
• turmeric - 1/4 spoon;
• ground zira - 1/4 spoon;
• curry - 2 pinches;
• ground red pepper - 2 pinches;
• ground black pepper - 2 pinches;
• salt - to taste.

The indicated amount of products is calculated for 4 servings of sabji with paneer. Use a tablespoon to measure bulk ingredients.

The step by step process of cooking at home is as follows:

1. Preparation of vegetables: carrots and potatoes are peeled, washed and cut into cubes (about 2 cm each); Brussels sprouts are cut into halves, broccoli is disassembled into inflorescences; peeled ginger finely rubbed.
2. Paneer is cut into medium cubes (slightly larger than vegetables).
3. In a cauldron, frying pan or other refractory container with a thick bottom and walls, butter is heated (sticking must not be allowed, so you do not need to put it on strong fire). Zira seeds are thrown into it, when a characteristic crackling sound appears, ginger, pepper (first red, and after a few seconds, black), asafoetida, curry, shamballa and turmeric are laid out. The mixture is thoroughly mixed.
4. Then put the cheese and increase the heat.
5. When the paneer is fried and golden in color, potatoes and carrots are laid out.
6. After mixing, everything is fried together for no more than three minutes.
7. Cabbage of two types is thrown, everything is mixed and fried for no more than 4 minutes.
8. The heating of the plate is reduced to a minimum, tomato juice and water (hot) are poured in, salt is put in, mixed again.
9. Indian sabji is brought to readiness with the lid closed - languishing on small fire about a third of an hour or 5 minutes longer.

If the butter has had time to burn, that is, it has become brown or even black, it must be replaced. The container should also be washed and cooking should be started again. The use of burnt oil is not only harmful, but also not aesthetically pleasing. In addition, the stew can acquire an unpleasant aftertaste with bitterness.

Recipe with Adyghe cheese

This option differs from the previous one not only in the variety of cheese, but also in the set of products. It is also possible to replace butter vegetable.

Ingredients:

• broccoli - 200g;
• carrots - 200-250g:
• potatoes - 500-600g;
• Adyghe cheese - 200g;
• water - 1 cup (or less);
• cream 10% - 150 ml;
• vegetable oil / butter;
• black mustard (seeds) - 1/2 spoon;
• turmeric - 1/2 spoon plus 2 pinches for frying cheese;
• cumin - 1/4 spoon;
• asafoetida - 1/2 spoon;
• salt - to taste.

The amount of water can be reduced depending on the desired consistency. The oil tab is not indicated, since it depends on the width of the bottom of the container in which the dish will be cooked (pour enough to completely cover the bottom). detailed instructions how to cook sabji:

1. Peeled washed vegetables are cut: potatoes - into cubes, carrots - into cubes.
2. In a container with a thick bottom (frying pan, cauldron or other refractory utensils), oil is heated, after which cumin seeds are added.
3. When they acquire a lighter shade, mustard, turmeric and, last of all, asafoetida are poured in.
4. Everything is fried until the seeds begin to crackle and a pleasant aroma appears.
5. Carrots are added and mixed.
6. After three minutes, the potatoes are laid out, and when they are fried a little, the indicated or less amount of water is poured.
7. The container is covered with a lid, the heating of the plate is reduced.
8. Diced Adyghe cheese is fried in a separate pan along with a small amount of turmeric in butter or vegetable oil. Cooking continues until golden brown.
9. TO stewed vegetables rushes delicious cabbage broccoli, previously disassembled into inflorescences. Then cream is poured in, vegetables are salted, mixed and stewed for a few more minutes (usually no more than 5).
10. Cheese is added, the stew is mixed and infused for about 15-20 minutes.

Sabji with Adyghe cheese cannot be compared with the previous recipes, since each of them has its own special taste, and it is worth trying to cook both options yourself.

Indian stew with pumpkin

The absence of strict restrictions on the composition of this dish allows you to experiment with a set of ingredients, replace one with another and create new flavor variations.

Ingredients:

• potatoes - 500 g;
• Adyghe cheese (or paneer) - 250 g;
• fresh pumpkin - 400 g;
• ghee - 30 g;
• corn oil - 2 tablespoons;
• sour cream - 1 cup;
• cilantro sprigs - 5 pcs.;
• asafoetida - 1/2 spoon;
• salt - to taste;
• turmeric - 2 pinches;
• curry - 2 pinches;
• ground black pepper - 2 pinches.

The indicated products in spoons are measured using cutlery for first courses. How is food prepared? The following sequence of actions will help to do everything right:

1. Peeled pumpkin is cut into large slices, mixed with corn oil (1 spoon), salt and mixed.
2. The prepared pumpkin is baked until golden brown and soft on a baking sheet in a conventional oven.
3. The potatoes are prepared in the same way, but not together with the pumpkin, but separately (fried in the oven with corn oil).
4. Ghee is laid out in a refractory container, spices and spices are added. Everything warms up with stirring.
5. Sour cream is added, after it warms up, pumpkin and potatoes are laid out. The mixture is sprinkled with salt and stirred.
6. Then comes the turn of the diced paneer (if the stew turns out dry, adding a little water is acceptable).
7. The brew is stewed until tender (usually it takes a few minutes). Chopped cilantro is sprinkled on ready-made stew.

If you don’t like serving photos, then use the following rule: the dish is laid out on portioned plates, chapati cakes should be on the plate next to it, boiled rice is served in a separate bowl.

Video: Indian vegetable stew Sabji

Today we want to talk about how to cook an original Indian dish. The recipe for sabji (vegetable stew) is quite simple and you can easily repeat it in your kitchen.

Sabji with beans

Here is the easiest recipe that uses canned beans. If you want, you can cook with regular beans, just before that, soak them in water.

Ingredients:

• Bank of any beans.
• Onion cut into rings.
• Salt.
• Ginger root, grated or finely chopped.
• Chopped garlic.
• Three pinches of ground coriander and the same amount of garam masala.
• A small spoonful of turmeric.

How to cook sabji? very simple:

• Heat the pan, fry the garlic, onion and ground ginger in it until golden brown.
• Add all the indicated spices, mix with food and fry for a few more minutes.
• Transfer the beans from the jar to the skillet and bring the stew to a boil.

Serve ready meal with flatbread or boiled rice.

Sabji "Maharaja". Recipe

Even the strictest critic will appreciate this amazing Indian dish. Prepare it for your loved ones and listen to well-deserved compliments.

Required products:

• Broccoli.
• Young squash or zucchini.
• Ripe eggplant.
• Multi-colored bell pepper.
• Tomatoes.
• 100 grams of sour cream (or cream),
• 100 grams of Adyghe cheese (or any other soft unsalted cheese).
• Melted butter.
• Salt to taste.
• One teaspoon each of curry, mustard seeds, unground cumin, turmeric and sesame.
• A spoon
• A bunch of cilantro.

• Wash vegetables (each type of 100 grams) and cut into cubes.
• Pour a little oil into a preheated pan, add cumin.
• First, fry the broccoli, disassembled into florets, then add the zucchini, eggplant and bell pepper.
• Mix the butter with a teaspoon of curry, pour it into a pan and fry the cheese, cut into small pieces. After that, transfer the workpiece to the vegetables.
• Add sour cream or cream to the pan, and then simmer the vegetables until tender.

Sprinkle with sesame seeds and chopped cilantro before serving. Complement the vegetables with a serving of boiled rice.

Subji. Recipe with photo

It's bright vegetable stew enriched with many aromatic spices. You can serve it as a main dish or as a side dish for meat or fish.

• Five potatoes.
• A quarter of a head of cabbage.
• One carrot.
• Three spoons of peas.
• 100 grams of sour cream.
• 50 grams of butter (butter).
• 100 grams of paneer.
• 120 ml of water.
• A few pinches of black pepper (ground).
• One quarter teaspoon ground coriander and minced ginger.
• One Bay leaf.
• One sixth of a teaspoon of asafoetida (garlic-like spice).
• One pinch each of cumin and fennel.
• If desired, you can add pumpkin, cauliflower, asparagus and Brussels sprouts.

Sabji with paneer, the recipe of which you will read below, is prepared very simply:

• Wash, peel and chop vegetables.
• At the bottom of the pan, put the diced carrots, then the shredded cabbage, then the potatoes and pumpkin.
• Add water and bay leaf. Simmer the dish over low heat for 20 minutes. Remember that the ingredients do not need to be mixed.
• When the vegetables are soft enough, add sour cream, paneer, green peas, spices, oil to them. Stir the products, heat them for another five minutes, and then remove from the stove.

Serve the finished dish hot.

Sabji with eggs and tomatoes

What products do we need:

• 250 grams of green or frozen peas.
• Six finely chopped tomatoes.
• Small tomatoes (you can cherry) for decoration.
• Five boiled eggs.
• Tea spoon
• One teaspoon ground coriander.
• One teaspoon of turmeric.
• Hot pepper to taste.
• A little vegetable oil.
• Salt.

Here is a recipe for sabji with tomatoes and boiled eggs:

• Heat the oil, mix it with spices. Fry the spices for half a minute, stirring them constantly.
• Pour in the peas and add salt.
• After a while, add chopped tomatoes.
• When the dish is almost ready, add cherry tomatoes and halves of boiled eggs to the pan.

After five minutes, the dish can be served at the table, decorating it with chopped cilantro. If desired, you can supplement it with rice and homemade cakes.

Broccoli and Potato Subji

As you may have guessed, this dish can be prepared from any vegetables, adding fragrant spices and paneer to them (you can replace it with Adyghe cheese). This time we offer you the following set of products:

• Asafoetida - half a teaspoon.
• Zira ground - half a teaspoon.
• Broccoli - 200 grams.
• Curry - a quarter of a teaspoon.
• Ground coriander - half a teaspoon.
• Butter - 100 grams.
• Ground fenugreek - two teaspoons.
• Ground red pepper - a quarter of a teaspoon.
• Tomato juice - 200 ml.
• Water - half a glass.
• Fresh ginger - one teaspoon.
• Brussels sprouts - 200 grams.
• Potatoes - three pieces.
• Turmeric - half a teaspoon.
• One carrot.
• Paneer - 200 grams.
• Ground black pepper - to taste.
• Salt - one pinch.

How to cook

• Peel potatoes, wash thoroughly and cut into small cubes.
• Remove the skin from the carrots and chop finely.
• Separate the broccoli into florets and cut the Brussels sprouts in half.
• Cut the paneer into cubes.
• Grate peeled ginger.
• Heat a heavy-bottomed frying pan over a fire and pour vegetable oil into it.
• After that, start laying out the spices. Warm up the cumin first, then add the ginger and red pepper. After a while, add black pepper, asafoetida, curry and fenugreek. At the very end, put turmeric in the pan.
• Fry the cheese in butter.
• Then add potatoes and carrots to the pan. Roast the vegetables for a few minutes.
• Add broccoli too.
• After five minutes, pour water and tomato juice into the pan, salt the food.

Stir the vegetables and heat them over low heat for another 20 minutes.

Sabji with cabbage and paneer

This Indian dish can be cooked differently every time. So read another recipe and try a new taste.

Required Ingredients:

• Half a head of cabbage.
• Three or four medium sized potatoes.
• One ripe tomato.
• One red or yellow bell pepper
• 200 grams of paneer (you can use regular soft Adyghe cheese).
• Cumin seeds - one teaspoon.
• Fresh hot red pepper - a piece of 0.5 cm.
• A teaspoon of finely chopped ginger root.
• ground coriander - a teaspoon.
• A pinch of asafoetida.
• Curry leaves.
• Half a teaspoon of turmeric.
• A quarter teaspoon ground black pepper.
• Tablespoon of Shambhala leaves.
• Melted butter.
• Salt.

You will learn the sabji recipe if you read the instructions described below.

How to cook

• Pour the oil into a frying pan and heat it over medium heat.
• Add cumin, then ginger, red pepper and coriander. After that, send the remaining spices and curry leaves to the pan.
• Cut the cheese into cubes and fry it in fragrant oil.
• Put the diced potatoes into the pan, then the cabbage and peppers.
• After a couple of minutes, when the vegetables are saturated with the aroma of spices, pour in water and salt the dish.
• At the very end, add the sliced ​​tomato.

Stir the food, cover them with a lid and turn down the heat. Cook the stew for another 20 minutes.