Subzi Ka Salan


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An aromatic vegetable preparation made with a bounty of veggies. While i have used french beans, green peas, carrots and cauliflower you can opt to use other vegetables as well. Although a lot of vegetables and spices are used in the subzi ka salan, the preparation style is such that the final effect is quite light!

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Preparation Time:    Cooking Time:     Makes 4 servings
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1 1/2 cups chopped and boiled mixed vegetables (french beans , carrots , green peas and cauliflower)
2 tbsp oil
1/2 cup finely chopped onions
1 tsp green chilli paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/2 cup fresh tomato pulp
3/4 cup beaten fresh curds (dahi)
1/2 cup coconut milk (nariyal ka doodh)
a pinch of sugar
salt to taste

To Be Ground Into A Dry Powder
3 cloves (laung / lavang)
3 black peppercorns (kalimirch)
3 cardamoms
1/2 tsp nutmeg (jaiphal) powder

  1. Heat the oil in a kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
  2. Add the green chilli paste, chilli powder and turmeric powder and sauté on a medium flame for a few seconds. Sprinkle to a little water to avoid the onions from burning.
  3. Add the tomato pulp and curds, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
  4. Add the mixed vegetables and coconut milk, mix well and bring to boil. Cover and cook on a slow flame for another 3 to 4 minutes, while stirring occasionally.
  5. Add the dry powder, sugar and salt, mix well and cook on a medium flame for 1 more minute, while stirring occasionally.
  6. Serve hot.

RECIPE SOURCE : Rotis & SubzisBuy this cookbook
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