As part of my menu planning, I am mindful of the need to have a vegetable component for the meal. This does not require much thought if there are plenty of vegetables in one of the main dishes I am making, but other times, a side seems a necessary and delightful solution.
Subji (also sabzi), literally meaning vegetable dish, is North Indian in origin and may consist of any variety of vegetables, though usually two or three are featured. A subji may be moist or dry, with varying degrees of spiciness and heat, depending on the method and desire of the cook.
This subji consists of pan-fried baby potatoes with red kale, cabbage and caramelized onions, with some gentle spicing to fill out the natural sweetness of the vegetables used. I've made this subji fairly dry to highlight the earthy sweetness and multiplicity of textures of the vegetables, seeds and spices. It's such a filling side that it could almost serve as an entrée if it weren't for the fact that protein is always consideration too. I can certainly say, though, that it really is part of the main course and much more than a humble side. For this dinner I paired the subji with yellow lemon rice with fried cashews and chickpeas smothered in a tangy tomato gravy, where the vegetables definitely didn't take a back seat but enhanced the meal to a whole new level.
Baby Potato, Red Kale and Cabbage Subji |
Recipe by Lisa Turner Cuisine: Indian Published on April 1, 2019 Simple, hearty and fragrant Indian dish of fried potatoes, cabbage, kale, seeds and spices Preparation: 10 minutes Cooking time: 35 minutes Print this recipe Ingredients:
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Other Indian potato recipes to try from Lisa's Kitchen:
Saag Aloo (Spinach and Potato Curry)
Aloo Gobi (Curried Cauliflower and Potatoes)
Tamarind Potatoes with Spices (Imli Aloo)
Aloo Mattar (Potato and Pea Curry)
3 comments:
This dish sounds so nice and warming! Thank you for the early share with Eat Your Greens!
This is comfort food for me, i'd eat this with roti! Thanks for sharing with EatYourGreens
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