Sabji curry – Vegetable sauce

Sabji curry – Vegetable sauce

The word „sabji” means vegetables.

Maybe we sometimes forget that the potato is also a vegetable … now we can remind ourselfs of this fact. Potato is the most commonly added vegetable in India and Nepal in various types of combinations. Sabji curry is also made of cauliflower, peas and cabbage.

Bengal sabji puri – that is, vegetables with fried bread, popular, warming breakfast – are potatoes with daal with the addition of pea (dark brown chickpeas) and chopped fresh onion and green chilli.

potato1 kg
cauliflower1 kg
tomato2 big
grated garlic2 spoon
kumin1 tea spoon
black caraway seeds1 tea spoon
green chili3 small
chili powder1 spoon
mustard oil40 ml
saltto taste


  1. Wash the potatoes, peel, cut into cubes about 3 cm.
  2. Boil the water and put potatoes in boiling water. Bring to a boil again, reduce the flame and cook for five minutes over low heat without salt. Then drain and set aside under the cover.
  3. Clean the cauliflower, peel from fibers. Separate the leaves, from cauliflower and cut the thick part of the leg into slices 1 cm thick.
  4. Heat the oil in the wok, put kumin and chilli peppers, stir for a while over a medium heat.
  5. Then add the cut leg of the cauliflower. Fry further mixing for two minutes.
  6. Add black caraway seeds, chili powder and pressed garlic, stir for another minute.
  7. Then add the potatoes, salt and mix.
  8. Fry on medium heat for about 10 minutes, stirring sporadically – the potatoes should fry in some places.
  9. Then add the not very well-divided cauliflower rubella.Fry stirring sporadically for another 10 minutes.
  10. Finally, add the diced tomato and sliced ​​cauliflower leaves; cook for another 2 minutes.
  11. The dish on a plate can be sever with coriander or a young leaf of cauliflower.

Bon Apetit!

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