Capsicum (Green Bell Pepper) and Potato ‘Subji’- An Indian Vegetable Preparation

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. 

Health Benefits Stacked-up High in Favor of 'Subji', or Cooked Indian-style Vegetable Preparation

Health Benefits Stacked-up High in Favor of
‘Subji’, Cooked Indian-style Vegetable Preparation

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. 

Hearty ‘Subji’ or Indian Vegetable Preparation of Capsicum or Green Bell Pepper and Potatoes, Cooked in Indian Spices and Aromatics, with a Parsi Touch of Cider Vinegar and Sugar

Hearty ‘Subji’ or Indian Vegetable Preparation of Capsicum or Green Bell Pepper and Potatoes, Cooked in Indian Spices and Aromatics

Capsicum (Green Bell Pepper) and Potato 'Subji'- An Indian Vegetable Preparation
A hearty ‘Subji’ or Indian vegetable preparation of capsicum or green bell pepper and diced potatoes, cooked in onions, ginger and garlic, with a touch of Indian spices and a dash of cider vinegar and sugar.
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Ingredients
  1. 2-3 medium (1 lb.) capsicum or green bell peppers, cut in slices
  2. 1 large (1 lb.) potato, cut in small dices
  3. 1 tablespoon canola oil
  4. 1 teaspoon whole cumin seeds
  5. 1 cup onion
  6. 2 teaspoons ginger garlic paste (3-4 cloves garlic & 1 inch ginger, grated)
  7. ½ teaspoon ground red chili or Cayenne pepper
  8. ½ teaspoon ground turmeric
  9. ½ teaspoon ground coriander
  10. ¼ teaspoon garam masala
  11. 1 ½ teaspoon salt
  12. 1 cup finely chopped tomatoes
  13. 3 teaspoons cider vinegar
  14. 1 teaspoon sugar
Directions
  1. 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.
  2. Stir in the ground spices and salt, adding a teaspoon or two of water, as required to cook the spices.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
For a Spicier Kick
  1. 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.
Peri's Spice Ladle http://www.perisspiceladle.com/

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Comments

  1. says

    Love those spices and very minimal oil sounds like a healthier version. Of course I would have to make the spicier version for my boys as they love the heat! Take Care, BAM

    • says

      Music to my ears that you’ll try the spicier version, BAM! Its got a great kick…I like keeping the oil to a minimum, and use the power of steam to cook the vegetables:) Healthy with all the flavors retained. Thanks!

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