Sabji (Indian Vegetable Stew)

Main Dishes | Indian cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe author: Emily Johnson. http://on-lightkitchen.blogspot.com/2015/03/blog-post.html

Ingredients

Salad Potatoes - 17.6 oz
Turnips - 5.3 oz
Broccoli - 3.5 oz
Chinese green beans - 3.5 oz
Safflower Oil - 3 tablespoons
Cauliflower - 3.5 oz
Mustard Greens - 2 teaspoons
Coriander essential oil - ½ teaspoon
Toasted Cumin Seeds - ½ teaspoon
Turmeric - ½ teaspoon
Ocean salt - 1½ teaspoons
Water - 13 fl oz

Step by Step guide

Step 1

Peel the potatoes and carrots, and cut them into approximately equal cubes.

Step 2

Next, use a deep frying pan or pot (non-stick preferred). In the heated oil over high heat, quickly add the spices: cumin, mustard seeds, and coriander seeds. The mustard seeds will start to darken and pop quickly; as soon as this happens, immediately add the pre-cut vegetables. Sauté the potatoes and carrots for about five minutes, stirring occasionally (though you can also proceed directly to simmering).

Step 3

Meanwhile, rinse the frozen cauliflower, broccoli, and green beans under cold water in a colander. Add the rinsed vegetables to the potatoes, and mix well. Add salt, turmeric, and water, cover with a lid, and bring to a boil over high heat.

Step 4

Once the water in the pot boils, switch to low heat and cook without stirring for about 1 hour. The vegetables will cook much faster, and theoretically, you can cook on high heat for 30 minutes less, BUT if you wait for the broth to evaporate on low heat, the vegetables will slowly stew and become very soft but not mushy (hence do not stir).