Punjabi Sabjie

Traditional mixed vegetable curry from the punjab area in the north of India. It is prepared with seasonal vegetables and a freshly made masala or curry paste.

Serves 4 people

 

  • 1 Large Onion
  • 2 Large Carrots
  • 2 Large Potatoes
  • 0.5 Savoy Cabbage
  • 200 grams Frozen peas
  • 2 tablespoon(s) Vegetable oil
  • 1 Masala Paste ( Below)
  • 2 Garlic cloves
  • 1 tablespoon(s) Grated ginger
  • 1 Fresh red chilli
  • 1 tablespoon(s) Cumin seeds
  • 1 tablespoon(s) Coriander seeds
  • 1 tablespoon(s) Mustard Seeds
  • 1 tablespoon(s) Turmeric
  • 1 teaspoon(s) Mineral salt

 

  1. Heat a pan and dry fry the cumin, coriander and mustard seeds until they pop (1 minutes).
  2. To make the masala, put the toasted spices and the rest of the ingredients into a blender or mortar and blend until smooth.
  3. Heat the vegetable oil and fry the onions for 2-3 minutes.
  4. Add the masala paste and fry for a further minute.
  5. Add the potatoes, carrots and cabbage and cook for a further 2 minutes.
  6. Add enough water to just cover the vegetables and bring to the boil.
  7. Reduce heat to a simmer and cook until the vegetables are tender (approx. 10 minutes).
  8. Add the frozen peas and cook for a further 5-10 minutes.
  9. Add salt to taste.
  10. Serve with a healthy garnish of fresh coriander.

Method

  1. Heat a pan and dry fry the cumin, coriander and mustard seeds until they pop (1 minutes).
  2. To make the masala, put the toasted spices and the rest of the ingredients into a blender or mortar and blend until smooth.
  3. Heat the vegetable oil and fry the onions for 2-3 minutes.
  4. Add the masala paste and fry for a further minute.
  5. Add the potatoes, carrots and cabbage and cook for a further 2 minutes.
  6. Add enough water to just cover the vegetables and bring to the boil.
  7. Reduce heat to a simmer and cook until the vegetables are tender (approx. 10 minutes).
  8. Add the frozen peas and cook for a further 5-10 minutes.
  9. Add salt to taste.
  10. Serve with a healthy garnish of fresh coriander.

Ingredients

 

  • 1 Large Onion
  • 2 Large Carrots
  • 2 Large Potatoes
  • 0.5 Savoy Cabbage
  • 200 grams Frozen peas
  • 2 tablespoon(s) Vegetable oil
  • 1 Masala Paste ( Below)
  • 2 Garlic cloves
  • 1 tablespoon(s) Grated ginger
  • 1 Fresh red chilli
  • 1 tablespoon(s) Cumin seeds
  • 1 tablespoon(s) Coriander seeds
  • 1 tablespoon(s) Mustard Seeds
  • 1 tablespoon(s) Turmeric
  • 1 teaspoon(s) Mineral salt

 

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