Mixed Vegetables Subji

Mixed Vegetables Subji is a dish made with different vegetables. The vegetables are cooked and then tossed with an extra tempering made with butter, oil, cheese and different spices such as biryani masala, chole masala, and kasuri methi. It gives a different taste to your regular prepared subji and tastes best with roti, paratha or puri.

I learned this recipe from Tanuja Deshpande (My Ex-boss’ wife). I was once invited to my boss’ (Dilip Deshpande) house at Pune with my husband. Her wife Tanuja Deshpande was a banker and  is a very good singer. She had prepared very tempting and delicious dishes for us. One of the dishes she cooked was mixed vegetables. It was so delicious and irresistible. She has a wonderful gift, she can smell and tell what spices are added to the dish. She had gone for one of the  ceremonies where she ate the mixed vegetables prepared by the caterers.  She could understand what spices were added to the dish and then by adding those spices (biryani masala, chole masala), she cooked this mixed vegetable subji. I was amazed to see that how the simple vegetables that we cook on daily basis can be turned into a delicious meal just by giving a tempering to them with some additional spices, butter and cheese.

From then onward, I have been cooking this mixed vegetables and impressing my family and my guests.

I would like to thank Mrs. Tanuja Deshpande for sharing with me her amazing recipe. I wish her all the best with her music recordings and stage shows.

Friends do try this recipe and share with your family and friends!! Enjoy cooking!!

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Mixed Vegetables Subji

Mixed Vegetables Subji is semi curry like dish made by with different vegetables. The vegetables are cooked and then are tempered with butter, oil, cheese and different spices such as biryani masala, chole masala, and kasuri methi  to give a different flavor. It gives a different taste to your regular prepared subji and tastes best with roti, paratha or puri.

Course curry, Main Course, Main Dish, roz ka khana

Cuisine Indian

Keyword carrot, corn, maindish, mixedvegetables,, punjabisubji, rozkakhana

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 8 people

Calories 218kcal

Ingredients

Pressure cooker vegetables

• 1 tbsp oil
• 1/4 tsp cumin seeds jeera
• 1/4 tsp asafoetida hing
• 1/2 tsp turmeric powder haldi
• 1/2 tsp ginger garlic paste
• 300 g french beans washed and chopped
• 3 potato washed, peeled and cut into cubes
• 3 carrot washed, peeled and cut into cubes
• 1/2 cup peas
• 1/2 cup corn
• 1 tsp red chili powder
• 2 tsp coriander cumin powder dhania jeera powder
• 1/2 tsp garam masala
• salt to taste

cooking cabbage

• 250 g cabbage washed and finely chopped
• 3 tsp oil
• 1/4 tsp asafoetida hing
• 1/4 tsp turmeric powder haldi
• 1/8 tsp cumin seeds jeera
• salt to taste

Final Tempering

• 2 tbsp oil
• 1 tbsp butter
• 1/2 tsp cumin seeds jeera
• 1 tsp garlic chopped
• 1 green chili chopped finely
• 1 onion finely chopped
• 2 green capsicum washed and finely chopped
• 2 tomato washed and one finely chopped and another cut into cubes
• 1 tbsp ginger garlic paste
• 1 tsp biryani masala
• 1 tsp chole masala
• 1/2 tsp turmeric powder haldi
• 1 tsp red chili powder
• 2 tsp coriander cumin powder dhania jeera powder
• 2 cheese slice or 1/4 cup grated cheese
• 1 tbsp kasuri methi
• 2 tbsp coriander washed and finely chopped

Instructions

Pressure cooker vegetables

• Heat oil in a pressure cooker. Add cumin seeds.  When they crackle add asafoetida and turmeric powder.
  
• Add the mixed vegetables - potato, french beans, carrots, corn, peas.
  
• Add red chili powder, coriander cumin seeds powder, garam masala, ginger garlic paste and salt. 
  
• Add 1/2 cup water and mix well all the vegetables and spices. Close the pressure cooker and cook for 2-3 whistles.  Let the pressure cooker cool by itself and then open the pressure cooker. The vegetables are nicely cooked. Keep them aside.
  

Cooking Cabbage

• Heat oil in a pan/kadhai or wok. Add cumin seeds. When they crackle add asafoetida and turmeric powder. 
  
• Add the chopped cabbage and salt. Mix well. Cover with lid and cook on medium heat till cabbage is cooked.
  
• The cabbage is well cooked. Remove in a bowl and keep aside.
  

Final tempering

• In the same pan where cabbage was cooked, heat oil and butter.
  
• Add cumin seeds. When they crackle add chopped garlic and green chilies. Saute till raw smell of garlic goes away.
  
• Add the chopped onions and saute.
  
• Saute till onions are translucent. Add ginger garlic paste and mix well.
  
• Add the chopped capsicum and cook. 
  
• Cook till the capsicum softens.
  
• Add the spices - turmeric powder, red chili powder, coriander cumin powder, biryani masala, chole masala. 
  
• Add the chopped tomatoes.
  
• Cook till the tomatoes are soften and oil is released.
  
• Add the cooked cabbage and kasuri methi. Mix them well.
  
•  Add the other cooked vegetables and mix well. Add cheese slices pieces (You can also use grated cheese). I have used two cheese slices. Mix them well and the cheese will melt.
  
• Add chopped coriander and mix well.
  
• Add chopped tomatoes and cook till tomatoes are soft and gets good glaze on them. The mixed vegetable subji is ready to serve.
  
• Remove the mixed vegetable subji in a bowl and garnish with coriander. Serve the hot mixed vegetable subji with roti, puri, or paratha.
  

Nutrition

Calories: 218kcal | Carbohydrates: 25g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 141mg | Potassium: 779mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4920IU | Vitamin C: 64.8mg | Calcium: 132mg | Iron: 4.3mg