Sabji
A sabji is basically different kinds of vegetables that are cooked in a spicy curry, and the word itself also means vegetables in Bengali. It is eaten in every Bengali family on a daily basis and is a perfect dish to prepare when you clean out the fridge at home and have lots of vegetables left over.
Ingredients
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3 stWhole large bay leaves
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1 tskWhole black mustard seeds
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1 tskFive spice
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2 småFinely sliced yellow onions
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5 stCoarsely chopped garlic cloves
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1 mskGinger paste
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1 mskChili and coriander paste
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2 tskGround turmeric
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1 tskChili powder
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1 tskPaprika powder
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1 tskHerb salt
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1 tskSalt
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½Coarsely diced red pepper
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¼Coarsely diced zucchini
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5 stCoarsely diced potatoes
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1 stCoarsely diced carrot
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¼Cauliflower, whole florets
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¼Roughly diced papaya
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¼Coarsely diced butternut squash
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3 dlWater
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½ mskMustard oil for frying
How to do
- Put all the spices on a plate.
- Fry bay leaves, mustard seeds and five spice in oil in a large pan for 2 minutes on high heat.
- Add onion and garlic and fry for 2 minutes with the spices.
- Stir in the other spices and spice pastes and fry for 4 minutes. Add a little water so the spices don't burn.
- Add the vegetables and water. Leave to cook covered for 15 minutes on medium heat until the pot has thickened.
- Garnish the casserole with coriander and spinach.
- Serve with rice and raita.
Garnish
- ½ pot Coriander
- Whole leaves Fresh spinach leaves
Cooking accessories
- Rice
- Raita
Small facts about Sabji
Sabji, also known as sabzi, is a general term for a variety of vegetable dishes in Indian and Bengali cuisine. The word "sabji" comes from the Persian "sabz," meaning green, and refers to a wide array of vegetarian preparations that are central to daily meals in the Indian subcontinent. These dishes can be made with single or multiple vegetables, often seasoned with spices such as cumin, turmeric, coriander, and mustard seeds. The cooking methods and ingredients vary widely across regions, reflecting local produce and culinary traditions. In Bengali cuisine, sabji might include unique additions like mustard paste, panch phoron (a five-spice blend), or coconut. Whether dry or with gravy, sabji is typically enjoyed with rice or flatbreads, embodying the diversity and richness of Indian and Bengali home cooking.