Vegetable subji recipe

  This is a simple and flexible recipe that I use more than any other. Feel free to make your own spin on it!


Selection of vegetables (no more than 3 kinds)

Ghee or Cold Pressed Sesame Oil (or whatever)

1 tsp Black Mustard Seeds

1 tsp Cumin Seeds

1 or 2 Fresh Green Chillies

1/2 inch of Fresh Ginger

1/4 tsp Asofatida

1/2 tsp Tumeric

2 tsp Curry Powder

Fresh Coriander

Optional Extras:

Coconut Cream

or Tinned Tomatoes

or Yoghurt

or Veg Stock to make it ‘soupy’.


Steam vegetables cut up into smallish pieces. Adjust times so veg is not over cooked.

At the same time fry black mustard seeds and cumin seeds over medium heat until popping. Add asofatida with chopped green chillies and chopped ginger. Fry for 1 minute. Add curry powder and fry for another minute. (If using tomatoes or veg stock - add now)

Stir in steamed veg and slow cook with cover on for 10 minutes. (If using coconut cream or yoghurt add now)

Serve with lots of freshly chopped coriander and basmati rice and/or chapatis with a side salad and pickle.

For a major meal make up 2 different subjis with a tasty dhal.