Vegan

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.

Cooking time

30 min

Portions

4 st

Svårighetsgrad

Easy

Ingredients

3 st

Whole large bay leaves
1 tsk

Whole black mustard seeds
1 tsk

Five spice
2 små

Finely sliced yellow onions
5 st

Coarsely chopped garlic cloves
1 msk

Ginger paste
1 msk

Chili and coriander paste
2 tsk

Ground turmeric
1 tsk

Chili powder
1 tsk

Paprika powder
1 tsk

Herb salt
1 tsk

Salt
½

Coarsely diced red pepper
¼

Coarsely diced zucchini
5 st

Coarsely diced potatoes
1 st

Coarsely diced carrot
¼

Cauliflower, whole florets
¼

Roughly diced papaya
¼

Coarsely diced butternut squash
3 dl

Water
½ msk

Mustard 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.