The word ‘subji’ or ‘sabji’ is a generic Indian term for ‘vegetables’ referring to either raw vegetables at a market, or Indian vegetable preparations, where one or more veges are cooked in Indian aromatics and spices.
A part of the daily meal in Indian homes, Subji dishes, if prepared with minimal oil, can be truly wholesome and delicious for the entire family.
So technically, all these mouthwatering healthful recipes here and here and here and even here fall under the category of ‘Subji’, which gives you a picture of the limitless permutations and possible combinations of vegetable dishes cooked around India.
As if the health benefits weren’t stacked up high enough in favor of Subji, these vegetable servings are generally accompanied by other quintessential elements of an Indian dinner; lentil based ‘Daal’, Indian bread ‘Chapati Roti’ and/or rice, with a small bowl of plain home-set yogurt on the side, thus creating a complete meal of carbohydrates, protein, dairy and veges.
Today’s Subji of capsicum or green bell pepper and potato has a Parsi touch to it, bringing back childhood memories of watching mom make this favorite vegetable for dinner on a busy weeknight, with fresh ingredients bought on her way home from work.
Pair this vegetable with my Tadka Daal and Basmati rice, or add your own touch and serve bell pepper and potato Subji as a side to your favorite meat with regular dinner (bread) rolls.
- 2-3 medium (1 lb.) capsicum or green bell peppers, cut in slices
- 1 large (1 lb.) potato, cut in small dices
- 1 tablespoon canola oil
- 1 teaspoon whole cumin seeds
- 1 cup onion
- 2 teaspoons ginger garlic paste (3-4 cloves garlic & 1 inch ginger, grated)
- ½ teaspoon ground red chili or Cayenne pepper
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ¼ teaspoon garam masala
- 1 ½ teaspoon salt
- 1 cup finely chopped tomatoes
- 3 teaspoons cider vinegar
- 1 teaspoon sugar
- In a sauté pan with a tight fitting lid, heat canola oil and add cumin seeds and onion, frying till the onion browns. Add ginger garlic paste and cook for another 2 minutes.
- Stir in the ground spices and salt, adding a teaspoon or two of water, as required to cook the spices.
- Mix in the sliced capsicum or green bell peppers and diced potatoes; let the spices and vegetables blend for a couple of minutes before adding the chopped tomatoes.
- Cover the sauté pan, reduce the flame to medium-low and cook for 15 minutes, stirring once in between. If the vegetable is sticking to the bottom, add 2 tablespoons of water to it.
- Once the potatoes and bell pepper are completely cooked, add the cider vinegar and sugar. Cook for another 3-5 minutes covered. Taste for salt, adding more if desired.
- Serve the Green Bell Pepper and Potato Subji with Indian lentils ' Daal ' and basmati rice, or even as a side to your favorite meat with regular dinner (bread) rolls.
- Sauté a chopped Serrano pepper or Thai green chili along with the onions, and increase the ground red chili or Cayenne pepper to 1 teaspoon.
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