Indian cuisine sabji. Sabji with cream. Broccoli and potato sabji
Thank you. And I’ve been looking for a long time for the variation of sabja that I like best. I tried it many years ago at the temple on Begovaya. And it seems to me that he approached her. I do this. I also cut the carrots into large strips, and the potatoes into large cubes (so that later they do not break into puree in the finished dish). I also use broccoli florets and cubes of Adyghe cheese. I also use eggplants and sweet pepper. Instead of cream, use 20-30% sour cream. Spices: Black mustard seeds, cumin, asafoetida, cayenne pepper, ground ginger, turmeric.
Oil is very important for this dish, so I melt a pack of butter myself, good butter 82.5%. I reheat until light nutty aroma and complete transparency.
Now about the cooking itself.
1) I fry the mustard seeds in melted butter (it is imperative that they click and fill the oil with mustard aroma); when the mustard seeds begin to click, add cumin to brown it. Next, it is important that the spices do not burn, so keep a plate of ground spices and chopped carrots ready. Add spices and carrots almost simultaneously. The spices are the first to have time to “foam”. I do all this in a cauldron with thick walls. And then the carrots are stewed and fried over medium heat. Naturally you need to stir.
2) Eggplants cut into strips are fried in refined sunflower oil (in a separate frying pan) until fried. Degree of frying - what would be tasty to eat separately. Naturally, salt is added at all stages to taste and as you wish (at the beginning or at the end). Do not overcook, but do not make them half-cooked either. Then add the eggplants to the carrots. There is a lot of oil in this dish, so it is advisable to add it as little as possible and let the excess drip off. Well, no one said in the end that it was dietary)))).
3) Broccoli is fried separately in melted butter. It is important to turn the broccoli with tongs so that it is not “burnt” on one side and raw on the other. We fried the broccoli and also threw it into the cauldron with the carrots and eggplants.
4) Potatoes are fried separately in melted butter. Until almost ready. Since large cubes will not reach the cauldron later. But not to complete softness, otherwise the potatoes in the finished dish will scatter in the puree. We also stir to achieve a blush on all sides of the cubes. And pour it into the cauldron.
5) You can even lightly dry the bell peppers cut into strips in a dry non-stick frying pan. I definitely take the pepper with the smell. Ground. Thick-walled Spanish is not suitable. And without bringing it to readiness, I just put it in a cauldron and mix everything. I add 500 grams of fat sour cream to a 4-5 liter cauldron. Good sour cream. I tried it with cream, I didn’t like it, it didn’t have the sourness that I liked. After the sour cream, stir everything at once.
6) I fry in refined sunflower oil Adyghe cheese cubes. It is important that they do not touch each other, otherwise they will stick together. Turn over and add salt as well. Then add it to the cauldron and stir one last time. Simmer over low heat for 20-30 minutes. Ready.
Today I invite you to cook delicious and... interesting dish Indian cuisine - sabji. Indian cuisine famous for the simplicity of cooking and the variety of spices that give regular products wonderful taste and aroma. The beauty is that you can vary the spices to suit your taste, making dishes more or less spicy.
Sabji is a vegetable stew with sour cream and paneer, in our case with Adyghe cheese. The composition of the dish is quite simple, in addition, you can use other vegetables - cauliflower, green beans, green peas. In any case, the sabji will turn out very tasty and aromatic.
So, for sabja we will prepare the following products. I used frozen tomatoes and broccoli, you can use fresh ones.
Let's do the vegetables. Peel the potatoes and cut them into medium cubes. At the end of cooking, all vegetables should remain intact, without turning into “porridge”.
Cut the carrots into large slices.
Now it's time to put the frying pan on the fire, pour 2 tbsp. vegetable oil and fry the spices for a minute.
Add potatoes to the pan and mix with spices.
Fry the potatoes for 5 minutes, add the carrots.
Leave the vegetables on medium heat for another 5 minutes. Meanwhile, chop the cabbage, not very finely.
Add the cabbage to the frying pan with the potatoes and carrots and pour in a little water.
Simmer all the vegetables under the lid for 5-7 minutes. It's time to add the broccoli and bell pepper, cut into strips.
At this stage, salt the sabji to taste, cover with a lid and leave the vegetables to simmer for another 5-7 minutes, you can stir carefully. Cut the tomatoes coarsely.
Add tomatoes and grated ginger to the sabji. Let's let our dish simmer for another 5 minutes under the lid.
At the end of cooking, add sour cream and diced Adyghe cheese. Sprinkle with cilantro.
Turn off the heat, cover with a lid and let the sabji brew for 5-7 minutes. Our Indian dish is ready. I think everyone at home has already gathered for the aromas, so let’s not delay and set the table. The sabji turned out to be very harmonious, tasty, satisfying, and the sour cream and cheese pleasantly cooled the spiciness of the vegetables.
Bon appetit!
Let's turn to the classics Indian dishes– on our menu today vegetarian recipe cooking sabja. It is very reminiscent of the familiar vegetable stew. The main difference is the spices, which are fried in oil and then the vegetables are cooked in these spices.
Sabji is very popular dish in India. It refers to everyday food that usually takes little time to prepare. Indian vegetable stew goes well with white basmati rice and fresh bread or flatbreads.
Cooking methods vegetable recipes there is an infinite number. According to legend, even Krishna’s wife Srimati Radharani, having been preparing food for her husband for ages, never repeats her dishes.
Ingredients:
— cauliflower 400 g (1/2 head)
- potatoes 250 g (2 pcs)
- green beans 100 g
— tomatoes 160 g (2 pcs)
— butter 50 g
- fresh 1 tablespoon (grated)
- ground red chili pepper ½ teaspoon
- turmeric 1 teaspoon
— cloves 2 pcs.
- ground cinnamon ½ teaspoon
- ground cardamom ½ teaspoon
- salt to taste
- cane sugar 1 teaspoon
— drinking water 150 ml
Yield of finished dish: 770 g.
Cooking time: 40 minutes.
- First of all, wash the cabbage, potatoes and tomatoes under running water. I used fresh frozen green beans for the recipe. Typically, vegetables are cut into cubes for this dish. We will also follow the tradition. We peel the potatoes and tomatoes, cut them into cubes, also peel the ginger root and chop it on a grater, and separate the cauliflower into inflorescences.
- Next, heat the frying pan, set the heat to medium and melt the butter in it. When the oil is hot, add the potato cubes and fry until golden brown. You can increase the heat if the potatoes are not browned enough.
This will take 8-10 minutes. The potatoes need to be stirred so they don't burn. Then remove the potatoes from the oil and leave for a while. Do not remove the pan from the heat.
- Place cloves and grated ginger root in a frying pan (in the same oil) and fry for 20 seconds over medium heat. Add red chili powder and turmeric and fry for another 10 seconds. After this, we add cauliflower and green beans to the spices. Fry them for 3-4 minutes, stirring constantly so that the cabbage and beans mix with the spices, but do not burn. Now add chopped tomatoes, golden potatoes and mix.
- Season the vegetable mixture with salt, cane sugar, and add water. Set the heat to low, cover with a lid and simmer the vegetables until soft, about 20-25 minutes. Only at the very end of preparing the dish or before serving it, you can add cardamom and cinnamon, which will add a spicy aroma to the vegetables.
Indian sabja recipe is ready. Serve it with rice and fresh herbs. You can add sauce as desired. For example,
In order to achieve at least some kind of internal balance after a long and cold winter, Lucky Ducky went to the vegetarian cafe "Rada" to learn how to prepare sabji - a dish of Vedic cuisine that embodies the harmony of color and taste.
Today we will cook traditional dish Vedic cuisine - sabji. Essentially this is a vegetable stew, only in our version it also contains fried cheese. Sabji is a complete dish; it does not require a side dish or any additions. This version of sabja is interesting because the products are presented in in different forms: baked potatoes, boiled cabbage, grilled peppers, stewed carrots, - and in the finished dish they will play with different tastes, maintaining their own, and will not turn into something homogeneous and incomprehensible. Depending on the season, vegetables can be replaced with your favorite and more affordable ones by adding zucchini, pumpkin, and eggplant. It contains all the necessary carbohydrates, fats, proteins and plus spices.
When preparing Vedic cuisine, we add a lot of spices to food, because in addition to their taste properties, they also have medicinal properties. In Ayurveda, there are six types of taste that should be present in food: sweet, bitter, sour, salty, pungent and astringent. If they are in the wrong ratio, then there will be an imbalance in the body, which will affect not only physical, but also mental health. All six flavors must be present in food, and in sabji, each spice and each ingredient carries one of them. Additionally, we use asafoetida instead of onion and garlic because these two foods are considered oriental cuisine medicinal agents and are harmful in large quantities.
Ingredients
1. Carrots - 800 g (20 rubles per kg)
2. Potatoes - 900 g (23 rubles per kg)
3. Cauliflower - 800 g (67 rub.)
4. Bell pepper - 1 pc. (25 rub.)
5. Adyghe cheese - 300 g (75 rub.)
6. Cilantro - a bunch (45 rub.)
7. Coriander - 1 tbsp. spoon (20 rubles per pack)
8. Zira - 1 tbsp. spoon (21 rubles per pack)
9. Bay leaf, cloves
10. Cinnamon - 1 stick (45 rubles per pack)
11. Sabji masala - 1 tbsp. spoon (86 rubles per pack)
12. Asafoetida - 1 tbsp. spoon (145 rubles per pack)
13. Turmeric - 1 tbsp. spoon (13 rubles per pack)
Milk - 1 liter (43 rub.)
Vegetable oil - 1 liter (53 rub.)
Lemon - 1 pc. (12 rub.)
Salt, pepper - to taste
The total amount was 693 rubles.
Potatoes need to be baked in advance as they take the longest to cook. Cut it into large slices and bake at 180 degrees until golden brown.
Then fry the cheese. In the cafe we have a deep fryer, which at home can be replaced with a pan of oil; you need to put a large sieve into it, into which the cheese is poured. After frying, we soak the cheese in whey so that it is filled with juice and is not so dry after frying. To prepare the whey, heat a liter of milk and as soon as it starts to boil a little, add the juice of half a lemon. The milk will curdle and separate into curds and whey itself. It is in this mixture that we soak our cheese. When the vegetables for sabja are ready, the cheese should be placed in a colander to drain off excess moisture. There is another option - heat the kefir and the whey will separate itself. Or you can even buy ready-made.
First we make the masala - a combination of spices. Ideally, now we have the most correct set of spices, but some of them may not be used. Pour about six to eight tablespoons of oil into a frying pan and heat it up. The order should be observed here. The larger spices always go first. Add coriander and cumin to the hot oil, after a while - cinnamon and bay leaf. After the spices darken a little, add carrots and only then sabji masala, turmeric and asafoetida. Let's fry. When the carrots are almost ready, add sour cream, mix and pour a lot of water, leave to simmer in this sauce for a couple more minutes.
While the carrots arrive, we begin to steam the cauliflower. This cooking option is preferable, because after cooking it often produces bitterness. In principle, this is not so criminal; you can boil the cabbage.
Cut the bell pepper into cubes and fry in a dry frying pan. This will give it the flavor of the grilled vegetables.
The vegetables are ready. It is important to place the sabji in layers in a deep container: first pepper, then cabbage, then potatoes, carrots with sauce, which should soak the whole dish, cilantro and cheese on top. Ready dish should stand for a while, becoming a uniform temperature, after which we mix the sabji, lifting the products from the bottom up and serve.
The editors of Lucky Ducky would like to thank the vegetarian cafe “Rada” for their help in organizing the shooting.
Cooking sabji - Lucky Daki
A friend who loves and cooks Indian dishes very much shared with me an amazing recipe for sabji.
The beautiful name "Sabji" hides a rather simple recipe. vegetable stew with Adyghe cheese or paneer with spices - a very tasty, soft dish.
To prepare sabja you need carrots, zucchini, bell peppers, potatoes, pumpkin, cauliflower (I made it without the latter), olives, Adyghe cheese and most importantly - spices and herbs. With spices - take what you like - asafoetida, black pepper, curry, coriander, turmeric, ginger. You can add green beans to the sabji. green peas, broccoli. In general, there are a lot of varieties of sabja - each sabja recipe has its own unique taste.
First of all, we cut the vegetables (I have zucchini, carrots, potatoes, red bell peppers, cauliflower) into cubes, circles, divide them into inflorescences, place them on a baking sheet and bake in the oven for 20 minutes at 180 degrees.
While the vegetables are cooking in the oven, cut the Adyghe cheese (or paneer) into cubes and fry on hot frying pan in butter. In general, ideally, then it is laid out in a deep plate and filled with water. I don't do that.
Place butter in a heated frying pan and add spices. I took ground black pepper, ground ginger, turmeric, salt, nutmeg on the tip of a knife. Fry quickly for 2 minutes - they will begin to reveal their aroma.
And add sour cream (about 2/3 cup), simmer for 2-3 minutes. Our sauce for Indian vegetable stew is ready.
Remove the cooked vegetables from the oven.
Mix them with fried Adyghe cheese, season with sour cream and spices. Mix well.
Add pitted olives. Our sabji is ready! Any greens will be an addition to this dish, and it is eaten with rice or Indian chapati flatbreads.
