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sabji in a casserole dish
Sabji (Curried Vegetables)
Try our authentic Punjabi sabji, a mixed vegetable dish coated in a myriad of Punjabi spices and slow-cooked in the oven until fork-tender!
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Course Dinner, Side Dish
Cuisine Indian
Servings 6
Calories 279 kcal

Ingredients
  

Tadka (Base)

  • 4 tbsp unsalted butter
  • 1 yellow onion diced
  • 1/4 red bell pepper diced
  • 1/4 green bell pepper diced
  • 2 cloves garlic peeled and minced
  • 1 thumb ginger 3 thumbs thick, peeled and grated
  • 1 green chili pepper
  • 1/4 tsp salt
  • 1/2 tsp garam masala
  • 1/8 tsp red chili powder
  • 1/4 tsp cumin seeds heaping

Garam Masala

  • 1/8 tsp coriander seeds
  • 1/8 tsp cumin seeds
  • 1/16 tsp ground cinnamon
  • 1/16 tsp ground nutmeg
  • 1 green cardamom pod
  • 1/2 bay leaf
  • 3 peppercorns
  • 3 cloves

Sabji

  • 3 carrots large dice, 3/4-inch or 2cm cubes
  • 3 white potatoes large dice, 3/4-inch or 2cm cubes
  • 12 fingers okra 3/4-inch or 2cm slices
  • 3/4 head of cauliflower separate into tiny florets and paysanne cuts 1/2-inch or 2mm thick
  • 8 tbsp unsalted butter
  • 2 tbsp mild Patak's curry paste heaping
  • 1 tbsp tomato paste heaping
  • 2 tbsp olive oil
  • 1 tbsp ketchup optional
  • 1 tsp cumin seeds
  • 3/4 tbsp coriander seeds
  • 1/2 tsp salt
  • 1/4 cup cilantro finely chopped

Instructions
 

1. Preheat the Oven and Cut the Vegetables
  • Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
  • Wash and peel the potatoes and the carrots.
  • Cut the potatoes in half lengthwise, then cut each half in 3 pieces lengthwise, and then cut each piece into 3-4 additional cubes. Cut carrots into large slices. Remove the ends of the okra fingers and slice them. Set aside.
  • Dice onions, green peppers, red peppers, and thinly slice chilies.
  • Remove the florets from the cauliflower head. Further, separate each floret into its tiny flowers. Cut remaining pieces into paysanne cuts.
  • Finely chop cilantro. Set aside.
2. Toast and Grind Garam Masala
  • Break open the cardamom pods, discard the shells, and set aside the seeds.
  • Place a dry saucepan on the stovetop at medium heat.
  • Add coriander seeds, cumin seeds, ground cinnamon, ground nutmeg, cardamom seeds, black peppercorns, and cloves.
  • Dry sauté the spices for 1 minute, to toast them.
  • Add whole and ground spices to a coffee or spice grinder and grind them into a powder. Set aside.
3. Clarify the Butter
  • Place a pot on the stovetop at medium-low heat. Add butter and allow it to melt.
  • Turn the stovetop down to low heat if it begins to bubble.
  • To clarify the butter, skim the white foam off the top with a large serving spoon to remove the lactose or milk solids.
4. Begin Cooking up the Tadka
  • Add onions, red pepper, and green pepper to the pot. Increase the heat on the stovetop to medium-low and allow the vegetables to bubble softly.
  • Cook for 10 minutes. Stir occasionally to ensure the vegetables do not burn or stick to the bottom of the pot.
  • Add ginger and garlic.
  • Cook for 10 minutes. Stir occasionally.
5. Bloom the Spices and Finish the Tadka
  • Add green chili peppers, red chili powder, garam masala, cumin seeds, and salt.
  • Cook for 10 minutes. Stir occasionally.
  • Cover the pot with its lid and cook for an additional 10 minutes.
6. Coat the Vegetables in the Tadka
  • Place a shallow oven-proof pan on the stovetop at medium-low heat.
  • Melt the unsalted butter.
  • Add cumin seeds and tadka to the pot. Stir well.
  • Add potatoes, carrots, okra, and cauliflower.
  • Turn the stovetop up to medium-high heat.
  • Stir until vegetables are well-coated with the paste.
7. Add Tomato Paste, Curry Paste, and Olive Oil
  • Whisk together tomato paste, Patak’s curry paste, ketchup (optional), and olive oil.
  • Pour the mixture over the vegetables. Stir well.
  • Cook for 20 minutes and occasionally stir to prevent the vegetables from sticking to the pan.
8. Add Cilantro, Coriander Seeds, and Salt
  • Add cilantro, coriander seeds, and salt.
  • Stir occasionally until the water evaporates. It should be dry when you put it in the oven.
9. Cook for One Hour
  • Cover the oven-proof pan with its lid or foil, and cook in the oven for 1 hour or until vegetables are tender.
  • Remove from the oven and garnish with extra chopped cilantro.
  • Serve and enjoy.

Video

Nutrition

Calories: 279kcalCarbohydrates: 23gProtein: 3gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 40mgSodium: 391mgPotassium: 578mgFiber: 4gSugar: 4gVitamin A: 5870IUVitamin C: 33mgCalcium: 47mgIron: 1mg
Keyword approachable, authentic, Delicious, spicy
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