Rang Birangi Sabji
Colourful mixed vegetables cooked in ghee and spices
When shopping for the week I always pick up peppers and carrots as I know they get used up quite quickly in whatever I have on my meal plan for the families meals. I try to put vegetables in most dishes, whether it’s a spaghetti bolognese, stir fry, shepherds pie or a Punjabi meal – veggies go into the dish as well as accompany it. At the end of the week I gather any of the left over vegetables and create a quick Sabji cooking in ghee with some light spices. Use whatever vegetables you like – just bear in mind that some vegetables cook a lot faster than others. I always cut my carrots really small as they take the longest to cook, and the potatoes a little larger. Peas and peppers just need a very quick toss in the pan in the last 10 minutes of the cooking process. You can add fresh coriander at the end to this dish, but I sometimes believe certain flavours do very well on their own, the sweetness of the carrots and peas against the zesty ginger and nutty cumin and the ghee lending a little indulgence without the guilt factor – no need to throw something else into this mix.

This is a really great light summer dish – lots of fresh vegetables, fresh garlic and ginger, a few light spices and a sprinkle of garam masala to finish it off. A truly happy kind of dish, I think you’ll enjoy this. We love it!
Ingredients
1 tablespoon oil or ghee
Half teaspoon cumin seeds
I large onion – roughly chopped
4 garlic cloves minced
2 inch piece of ginger minced
2 green chillies chopped finely
1 tablespoon of tomato puree
1 teaspoon of salt
1 teaspoon of dried fenugreek leaves
4 carrots chopped finely
4 baby potatoes quartered
Half a red pepper cubed
Half a green pepper cubed
Half a cup of frozen peas
Half teaspoon garam masala
Method
- Heat the ghee in a heavy based pan and add the cumin
- Add the onions when the cumin seeds begin popping in the ghee
- Cook the onions until translucent and add the garlic and ginger
- Once you can smell the garlic add the turmeric to the pan and stir well
- Your mixture should be a sticky consistency now
- Stir in the tomato puree and green chillies and cook for a couple of minutes
- Add the salt and the dried fenugreek leaves – rub them between your palms to release their flavour before adding to the pan
- Stir in the carrots, ensuring they are covered in all the ingredients already in the pan
- Cover and cook on a low heat for 10-15 minutes
- Stir in the potatoes and add half a cup of boiled water to the pan and cook for a further 10 minutes
- Stir in the peppers and peas and stir fry on a medium heat for 7-10 minutes or until all the vegetables are cooked.
- Sprinkle with a little garam masala and serve with fresh, hot chapattis

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