Sabji (Indian Vegetable Stew)

4 servings

80 minutes

Sabji is a traditional Indian vegetable stew infused with the aromas of spices and the warmth of home. This dish, rooted in the depths of Indian culinary culture, is a vivid example of the harmony between simple vegetables and rich spices. Tender pieces of potato, carrot, broccoli, and cauliflower simmer in a mix of turmeric, cumin, and mustard seeds, creating a soft yet rich texture. Sabji has a rich spicy flavor with a hint of sweetness from the carrots and earthy notes from the potatoes. It pairs perfectly with rice or flatbreads and serves not only as a hearty meal but also as a true gastronomic journey into the heart of India. Slow cooking allows the vegetables to reveal their flavor nuances, turning each spoonful into delicate enjoyment. It is not just food but part of an ancient tradition of enjoying simple and wholesome dishes.

Energy value per serving

• Calories: 264.9
• Proteins: 5.6g
• Fats: 15.1g
• Carbohydrates: 29.6g

Ingredients

• Potato: 500 g
• Carrot: 150 g
• Broccoli cabbage: 100 g
• Green beans: 100 g
• Sunflower oil: 3 tbsp
• Cauliflower: 100 g
• Grainy mustard: 2 tsp
• Coriander seeds: 0.5 tsp
• Cumin seeds (jeera): 0.5 tsp
• Turmeric: 0.5 tsp
• Sea salt: 1.5 tsp
• Water: 400 ml

Cooking steps

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

   Required ingredients:

   • Potato: 500 g
   • Carrot: 150 g

2. Next, use a deep frying pan or pot (non-stick). In the heated oil over high heat, quickly add the spices: cumin, mustard seeds, and coriander. The mustard will quickly start to darken and pop; as soon as this happens, immediately add the pre-chopped vegetables. Fry the potatoes and carrots for about five minutes, stirring occasionally (or you can go straight to stewing).

   Required ingredients:

   • Cumin seeds (jeera): 0.5 teaspoon
   • Grainy mustard: 2 teaspoons
   • Coriander seeds: 0.5 teaspoon
   • Potato: 500 g
   • Carrot: 150 g

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

   Required ingredients:

   • Broccoli cabbage: 100 g
   • Green beans: 100 g
   • Cauliflower: 100 g
   • Turmeric: 0.5 teaspoon
   • Sea salt: 1.5 teaspoon
   • Water: 400 ml

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

5. Once ready, gently mix the sabji - there should be a little broth left at the bottom.