Sabji

Sabji (SUB-jee) means “spicy vegetable dish” in Hindi, one of the main languages spoken in India. There are many sabji recipes. This one uses kidney beans, onions, potatoes, and Indian spices. It is cooked on top of the stove.

What You Need

Equipment:

Soup pot
Frying pan with lid
Spatula or wooden spoon
Cutting board
Sharp knife
Colander
Ingredients:

2–3 medium white or Russet potatoes
1 8-ounce can kidney beans, rinsed
2 tablespoons vegetable oil or olive oil
1 medium yellow onion
1 tomato
1 cup frozen green peas
1 teaspoon salt
Fresh ground black pepper
Masala (Indian spices):

1 teaspoon curry powder
1 teaspoon turmeric
¼ teaspoon cayenne or chili powder
1 teaspoon ginger powder
½ teaspoon cumin
Cook’s Tip

Instead of dry spices, buy a jar of Indian sauce, like tandoori paste, from the grocery store. Stir ¼ cup or more into your sabji.

What to Do

Measure, scrub, and cube the potatoes. Put them in a soup pot and cover with water.
Boil potatoes until soft. This takes about 15–20 minutes. Drain. Dice the onion. Heat oil in frying pan. Sauté onions in oil until translucent, about 3–4 minutes.
Dice tomato. Add to onions and stir.
Add all spices. Stir.
Drain and rinse the kidney beans.
Add beans, cooked potatoes, and frozen peas to the pan. Stir.
Cover pan with lid and simmer until heated, about 5–10 minutes, stirring occasionally.

Pour potatoes into a colander to pour off the liquid. Careful! It’s hot.

Serves 3–4

Cook’s Tip

If your sabji seems too dry, add ¼ cup of water.

Cook’s Tip

Sauté means to fry lightly in oil or butter.