Sabji

Are you cooking?

All about culinary art...

Cooking Indian dishes at home: delicious sabja recipes

The sabji recipe is easy to prepare and is a vegetarian dish. It has a lot in common with our vegetable stew, so it will certainly appeal not only to fans of Indian cuisine, but also to lovers of stewed vegetables. Traditionally, the dish is served with chapatis and boiled rice.

One of the traditional sabja recipes

Usually this dish contains Indian paneer cheese, which is similar in taste and texture to Adyghe cheese, which is why in our country it is often used to prepare Indian stew. It is important to know what real paneer looks like so as not to make a mistake in choosing; its photo can be found in our article by following the link.

Ingredients for sabja:

broccoli – 200g;
carrots – 1 pc.;
potatoes – 3 pcs.;
Brussels sprouts – 200 g;
tomato juice – 200 ml;
butter – 200 g;
paneer – 200 g;
water – 100 ml;
fresh ginger – 1/2 spoon;
ground fenugreek – 1 spoon;
asafoetida – 1/4 spoon;
ground coriander – 1/4 spoon;
turmeric – 1/4 spoon;
ground cumin – 1/4 spoon;
curry – 2 pinches;
ground red pepper – 2 pinches;
ground dark pepper – 2 pinches;
salt - to taste.

The indicated quantity of goods is designed for 4 servings of sabji with paneer. To measure bulk ingredients, use a tablespoon.

The step-by-step manufacturing process at home looks like this:

Preparing vegetables: carrots and potatoes are peeled, washed and cut into cubes (approximately 2 cm); Brussels sprouts are cut into halves, broccoli is disassembled into florets; Peeled ginger is finely grated.
Paneer is cut into medium cubes (slightly larger than vegetables).
In a cauldron, frying pan or other fireproof container with a thick bottom and walls, butter is heated (it is not allowed to burn, so do not put it on high heat). Zira seeds are thrown into it, when the corresponding crackling sound appears, ginger, pepper (at first reddish, and after a few seconds, dark), asafoetida, curry, shamballa and turmeric are laid out. The mixture is thoroughly mixed.
Then cheese is added and the heat increases.
When the paneer is fried and golden in color, add the potatoes and carrots.
After mixing, everything is fried together for no more than 3 minutes.
Throw in 2 types of cabbage, mix everything and fry for no more than 4 minutes.
The heating of the stove is reduced to a minimum, tomato juice and water (hot) are poured in, salt is added, and mixed again.
Indian sabji is brought to readiness with the lid closed - simmer over low heat for about a third of an hour or 5 minutes longer.

If the butter has already burnt, in other words, has become brown or even dark in color, it needs to be changed. The container should also be washed and production started anew. The introduction of burnt oil is not only harmful, but also not aesthetically pleasing. In addition, the stew may acquire a nasty bitter taste.

Recipe with Adyghe cheese

This option differs from the previous one not only in the type of cheese, but also in the range of goods. It is also possible to replace butter with vegetable oil.

broccoli – 200g;
carrots – 200-250g:
potatoes – 500-600g;
Adyghe cheese – 200g;
water – 1 glass (less possible);
cream 10% – 150ml;
vegetable oil/butter;
dark mustard (seeds) – 1/2 spoon;
turmeric – 1/2 spoon plus 2 pinches for frying the cheese;
cumin – 1/4 spoon;
asafoetida – 1/2 spoon;
salt - to taste.

Depending on the desired mixture, the amount of water can be reduced. The amount of oil is not indicated, since it depends on the width of the bottom of the container in which the dish will be prepared (so much is poured to completely cover the bottom). Detailed {instructions} on how to prepare sabji:

Peeled, washed vegetables are cut: potatoes into cubes, carrots into cubes.
In a thick-bottomed container (frying pan, cauldron or other fireproof dish), heat the oil, then add cumin seeds.
When they acquire the lightest color, add mustard, turmeric and lastly asafoetida.
Everything is fried until the seeds begin to crackle and a pleasant smell appears.
Add carrots and mix.
After three minutes, the potatoes are laid out, and when they are slightly fried, the indicated or the smallest amount of water is poured in.
The container is covered with a lid, the heating of the stove is reduced.
Diced Adyghe cheese is fried in a separate frying pan along with a small amount of turmeric in butter or vegetable oil. Cooking continues until a golden crust forms.
The savory broccoli, previously disassembled into inflorescences, is thrown in with the stewed vegetables. Then the cream is poured in, the vegetables are added with salt, mixed and simmered for another couple of minutes (usually no more than 5).
The cheese is added, the stew is mixed and infused for about 15-20 minutes.

Sabji with Adyghe cheese cannot be associated with the previous recipe, since each of them has its own special taste, and it is worth trying both options on your own.

Indian stew with pumpkin

The absence of serious restrictions on the composition of this dish allows you to experiment with a set of ingredients, replace some with others and create new flavor options.

potatoes – 500 g;
Adyghe cheese (or paneer) – 250 g;
fresh pumpkin – 400 g;
melted butter – 30 g;
corn oil – 2 spoons;
sour cream – 1 glass;
cilantro sprigs – 5 pcs.;
asafoetida – 1/2 spoon;
salt - to taste;
turmeric – 2 pinches;
curry – 2 pinches;
ground dark pepper – 2 pinches.

The indicated products are measured in spoons using a cutlery for first courses. How is food prepared? The following sequence of actions will help you create everything correctly:

The peeled pumpkin is cut into large slices, mixed with corn oil (1 spoon), salt and stirred.
The cooked pumpkin is baked until golden brown and soft on a baking sheet in a regular oven.
The potatoes are prepared in a similar way, but not together with the pumpkin, but separately (fried in the oven with corn oil).
Ghee is placed in a fireproof container, spices and herbs are added. Everything warms up when stirred.
Sour cream is added, after it is heated, pumpkin and potatoes are laid out. The mixture is sprinkled with salt and stirred.
Next comes the turn of diced paneer (if the stew comes out dry, adding a small amount of water is acceptable).
The brew is simmered until cooked (usually this takes a couple of minutes). Crushed cilantro is sprinkled onto the stew when it is ready.

If you don’t like the photo of serving, then use the following rule: the dish is laid out on portioned plates, chapatis should be placed on the plate next to it, and boiled rice should be served in a separate bowl.

Video: Indian vegetable stew Sabji

Sabji with cream

Recipe from: Oksana

This is the most delicious sabji I have ever eaten. Vegetables are stewed with cream, the dish comes out very juicy and fragrant. Vital on frosty days and for a festive table. The amount of gravy is adjusted by the volume of water, I like it when there is more water!

Compound:

4 things. (600-700 g) potatoes
2 pcs. (250 g) carrots
200 g broccoli
200 g Adyghe cheese
1 tbsp. (or to taste) water
150 ml cream 10%
butter or vegetable oil
2 tsp. salt
spices:
1/2 tsp cumin
1 tsp dark mustard seeds
1 tsp turmeric +1/2 tsp for frying cheese
1 tsp. asafoetida

Sabja Recipe:

Cut the carrots into medium cubes.

Sauté carrots with spices

Add broccoli and cream

Add cheese and mix

Sabji is ready, fast, simple and healthy, ready to serve. It is most convenient to lay out with a ladle.

Bon appetit!

More sabja recipes:

Oksana recipe creator

Delicious recipes with step-by-step photos:

Reviews and comments (12) for the entry “Sabji with cream”

Read also: Bounty candies

What a delicious treat.
Can you stew it in milk? Thanks

I think it’s possible, just take a lot less water

I made it with both cream and milk, the taste is monotonous, I tried store-bought cream and homemade milk - there is no difference, next time I won’t pay 15 UAH for 150 g for 10% cream, it’s better in 100% natural milk))) maybe someone will need mine experience))) Oksanochka, thanks for you. From ordinary goods, such a yummy.

Lena, thank you for your review, I’m very glad that you liked it, it’s really quite delicious!

Thank you.
And it took me a long time to find the variation of sabja that I liked 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 eggplant and sweet peppers. Instead of cream, use 20-30% sour cream. Spices: Dark mustard seeds, cumin, asafoetida, cayenne pepper, ground ginger, turmeric. For this dish, butter is very important, so I melt a pack of butter myself, which is quite good, 82.5%.
I reheat until there is a slight nutty smell and complete transparency. Now about the cooking itself.
1) I fry the mustard seeds in melted butter (be sure to make them click and fill the oil with a mustard smell); when the mustard seeds start to click, add cumin to brown it.
Next, it’s important that the spices don’t burn, so we keep a plate of ground spices and chopped carrots ready. Add spices and carrots almost immediately. The spices are the first to have time to “foam”. I do all this in a cauldron with thick walls. And after the carrots are stewed, fry 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 – so that it would be delicious to eat separately. Naturally, salt is added at all steps according to taste and as desired (at the beginning or at the end). Do not overcook, and do not make them half-cooked. Then add the eggplants to the carrots. There is a lot of oil in this dish, so it is better 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. Because 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 sweet 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. Not bad sour cream. I tried it with cream, I didn’t like it, it didn’t have the sourness that I liked. After sour cream, stir everything immediately. 6) I fry cubes of Adyghe cheese in refined sunflower oil. It is important that they do not touch together, otherwise they will stick together. Turn over and add salt as well. Then add it to the cauldron and mix once again. Simmer over low heat for 20-30 minutes. Ready.

If you pay attention to all the “little things”, the result will amuse you with excellent taste. Bon appetit!

Sabji

Ingredients

Potatoes – 3 pcs.

Bell pepper – 1 pc.

Broccoli – 200 g

Adyghe cheese – 150 g

Photo of the finished dish

Step-by-step recipe with photos

Now I propose to prepare for you a delicious and exciting Indian dish - sabji. Indian cuisine is famous for the simplicity of preparing dishes and the variety of spices that give ordinary products a wonderful taste and smell. The beauty is also that you can diversify the spices according to your own taste, creating dishes with the most or least sharpness.

Sabji is a vegetable stew with sour cream and paneer, in our case with Adyghe cheese. The composition of the dish is quite simple, and you can also use other vegetables - cauliflower, green beans, green peas. In any case, the sabji will turn out very tasty and fragrant.

So, for sabja we will prepare the following products. I took frozen tomatoes and broccoli, you can use the freshest ones.

Let's do the vegetables. Peel the potatoes and cut them into medium cubes. All vegetables at the end of production should remain intact, without turning into “porridge”.

Cut the carrots into large slices.

Now is the 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 add 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 step, add salt to 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 our dish simmer for another 5 minutes under the lid.

At the end of production, 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 to smell the smells, so let’s not delay and set the table. The sabji turned out to be very harmonious, savory, satisfying, and the sour cream and cheese pleasantly cooled the spiciness of the vegetables.

Royal sabji recipe

Dear friends, I offer a recipe for royal sabja with cream. Very tasty, affectionate, even sophisticated, completely suitable for a formal table.

eggplant 1-2 pcs.

carrots 1 pc.

bell pepper 1-2 pcs.

tomatoes 3-4 pcs.

cauliflower 200-300 gr.

green peas (frozen) 200 gr.

cream 20% 200 ml.

ghee 2-3 tablespoons

salt 1-1.5 teaspoons

2 teaspoons fresh ginger, grated

cardamom 4 boxes

1/2 teaspoon dark pepper

paprika 1/2 teaspoon

turmeric 1/4 teaspoon

So, wash the eggplant and cut it into cubes. We also cut the carrots into cubes, but smaller ones. Peel the bell pepper from the stalk and seeds and cut into squares. I usually blanch tomatoes for sabja. After this, cut into large pieces. Cut the cauliflower so that it is not much larger than other vegetables.

Grate the ginger on a small grater. I highly recommend using fresh ginger for this sabja. If not, you can replace it with dry in the amount of 1/2 teaspoon.

Now heat the ghee in a frying pan. Fry the cardamom for half a minute,

add ground spices, fry for a few more seconds,

add carrots, peppers, eggplant and cauliflower.

Fry over medium heat for a couple of minutes,

then simmer under the lid until almost done. You can add a little water to the pan.

Add salt, tomatoes and green peas.

Simmer for another 10 minutes.

Add cream and after a few minutes turn off the heat.

Let the prepared sabji stand for 10 minutes and serve.