Subzi Ka Salan Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and sauté until golden brown. Then add ginger-garlic paste and cook for a minute.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the spices are well combined.
• STEP 4.Add the mixed vegetables (such as potatoes, carrots, beans, peas) and mix well. Add water and cover the pan. Cook until the vegetables are tender.
• STEP 5.In a separate pan, heat oil and add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter. Then add dried red chilies and curry leaves.
• STEP 6.Pour this tempering over the cooked vegetables and mix well. Simmer for a few minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can use any combination of vegetables of your choice.
• Adjust the spice levels according to your taste preference.
• For a creamier texture, you can add a tablespoon of yogurt or coconut milk to the gravy.
• You can also add roasted peanuts or cashews for a crunchy texture.
• To make it more tangy, you can squeeze some lemon juice before serving.

Storage and Serving

• Subzi Ka Salan can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat it in a pan or microwave before serving.
• Serve it hot with steamed rice, jeera rice, or roti.
• Garnish with fresh coriander leaves and serve with a side of raita or pickle for a complete meal.