Skip to main content

Basic Sabzee (Curried Vegetables)

 This recipe is the foundation for making a gravy-based sabzee with the vegetable of your choice. For best flavor, grind your own spices with an electric coffee grinder or mortar and pestle.

You will find different vegetables are better complemented with different spice combinations. For example, cauliflower and potatoes beg for ginger and coriander. Potatoes and black mustard seed are also a fine couple. Fresh lemon juice and/or tamarind concentrate give a perfect tangy flavor to eggplant.

Turmeric and whole spices need to cook in oil so that their healing essences may be released and readily absorbed.

A few good vegetable combinations to try are: CauIiflower with Peppers, Potatoes and Peas, Mushrooms and Peas, or Eggplant and Potatoes. Contrasts in color, taste, and texture make the sabzee more pleasing to the senses. It’s also a good idea to limit the dish to one or two main vegetables so their flavor may be fully appreciated

Ingredients

  • 5-6 cups chopped vegetables (cut into uniformly sized pieces)
  • ¼ cup chopped cilantro (optional)
  • For the masala:
  • ¼ cup ghee or oil
  • 2 medium onions, thinly sliced/chopped
  • ¼ cup finely chopped fresh ginger
  • 5-6 cloves garlic, chopped
  • 1 rounded teaspoon turmeric
  • ½ teaspoon crushed red chiles or cayenne
  • 1 teaspoon cumin seeds
  • 2-3 teaspoons ground coriander
  • ½ teaspoon black pepper
  • 2 tomatoes, peeled and chopped
  • 1 teaspoon salt

Intructions

  1. Begin by making the masala. Heat ghee in a stir-fry pan, kadahi, or wok over a medium-high flame.
  2. Add onions, ginger, and garlic. Sauté about 10 minutes until soft and lightly browned.
  3. Make pool of oil the center of the pan. Turn heat to high. Add turmeric, chiles and cumin and let sizzle for 30 seconds.
  4. Stir well, add other spices and cook another 30 seconds.
  5. Add chopped tomatoes and salt. Reduce heat to medium-high and continue cooking, stirring frequently, until the masala has become a unified saucy entity (at least 5-10 minutes longer). You may add water as needed to prevent scorching. The longer the masala cooks the better the flavor will be.
  6. Add chopped vegetables and continue to cook, stirring, until heated through.
  7. Cover, lower heat and cook (stirring occasionally) until vegetables are soft and can be easily pierced with a fork. You may want to add a little water now and then, but the final consistency should not be soupy. Adjust seasonings to taste. Stir in cilantro or use as garnish.

Comments

Post a Comment

Popular posts from this blog

Mango Lassi

  Mango Lassi is a delicious, cooling, and refreshing beverage that can help correct liver and menstrual disorders, as well as poor eyesight. The yogurt in this recipe helps balance the acidity of the mango to aid in digestion. Ingredients 2 cups homemade yogurt 2 medium ripe mangoes 3 Tbsp maple syrup or honey 6 ice cubes 1/8 tsp rose water (optional) Intructions Peel and slice mangoes. Put all ingredients in the blender and blend at high speed until smooth.
Post a Comment
Read more

Tiramisu

  Far from being the traditional Italian dessert you assume it is, tiramisu is actually a fairly recent invention. It seems it first appeared in a recipe book as late as 1981, and was created in the 1950s at the earliest. Like most recipe origin stories, sources disagree over who should take the credit, but most agree it originated in the northern town of Treviso. You can read about it in this article in The Guardian,   How to make the perfect Tiramisu   and this one from the Washington Post,   The trail of tiramisu All I want to say is that if made well, a trifle of sponge fingers, coffee, liqueur, a light yet rich creamy filling and chocolate is a glorious thing, and I love it! My recipe tries to balance richness and lightness with the addition of a couple whipped egg whites in the cream layer. I also advocate not soaking the sponge fingers until they are soggy and giving several hours in the fridge for the flavours to combine and the texture to be just right ...
Post a Comment
Read more

Fajeto

  Fajeto / Mango  kadhi This is authentic  Gujarati  dish. We made this specially during mango season. This can be made from left over mango liquid we get from washing up of mango skin and stone while making  aam   ras . You can also use mango pulp and mix it with water. Ingredients: Mango pulp: 1/2 cup Water: 1 cup Green chillies: 2-3 Ginger: 1inch Yogurt: 1/4 cup Gram flour/  Besan : 1 table spoon Jaggery : 1-2inch (depending on your taste) Taste to taste Red chili powder: 1 tea spoon Turmeric powder:1/2 tea spoon For tempering /  tadka : Mustard seeds: 1/2 tea spoon Cloves: 2-3 Curry leaves: handful Asafoetida : 1/4 tea spoon Oil: 1 table spoon Preparation: Mix pulp and water together. Add Chili and ginger paste to it. Mix yogurt, gram flour and  jaggary  together and blend it. Mix mango pulp with yogurt mix and add salt, red chili, turmeric and heat it on low flame. While the mixture boils, prepare for tempering. Add 1 table spoon of...
Post a Comment
Read more