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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
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Ingredients:
- 2 teaspoons cumin seeds
- 1 1/2 teaspoons coriander seeds
- 3 tablespoons sesame oil or olive oil
- 1 teaspoon brown mustard seeds
- handful of dried curry leaves, crushed
- 1 medium onion, thinly sliced
- 2 lbs (900 g) baby potatoes, halved or quartered
- 2 cups green cabbage, shredded or cut into small strips
- 2 cups red or black kale, stems removed and cut into strips
- 1/2 to 1 teaspoon chili powder, to taste
- 1 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cayenne
- 1 1/2 teaspoons sea salt, or to taste
Instructions:
Using a mortar and pestle, lightly crush the cumin and coriander seeds. Set aside. In a large heavy-bottomed skillet, heat the oil over medium heat. When hot, toss in the mustard seeds and curry leaves and fry, stirring occasionally, until the mustard seeds to turn grey and begin to splutter and pop — about 60 seconds. Add the onion and sauté for about 10 minutes, stirring often, until the onion is softened and begins to brown. Now stir in the crushed cumin and coriander seeds and potatoes. Fry for about 10 minutes, stirring occasionally, until the potatoes begin to brown. Sprinkle in a tablespoon of water, cover the pan, and cook for another 5 minutes, stirring occasionally, until the potatoes are tender. Stir the cabbage and kale into the pan and add a few more tablespoons water. Cook, stirring often, until the kale begins to wilt. Toss in the chili powder, turmeric, paprika and cayenne and stir well to coat. Cover the pan, reduce the heat to medium-low, and cook for another 5 minutes, until the cabbage is tender and the kale is wilted. Stir in the salt, and taste for seasoning.
Makes 6 servings |
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)
