Subzi Ka Salan


Subzi Ka Salan

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An aromatic vegetable preparation made with a bounty of veggies. While i have used french beans, green peas, carrots and cauliflower you can opt to use other vegetables as well. Although a lot of vegetables and spices are used in the subzi ka salan, the preparation style is such that the final effect is quite light!

Subzi Ka Salan recipe - How to make Subzi Ka Salan

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients

1 1/2 cups chopped and boiled mixed vegetables (french beans , carrots , green peas and cauliflower)
2 tbsp oil
1/2 cup finely chopped onions
1 tsp green chilli paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/2 cup fresh tomato pulp
3/4 cup beaten fresh curds (dahi)
1/2 cup coconut milk (nariyal ka doodh)
a pinch of sugar
salt to taste

To Be Ground Into A Dry Powder
3 cloves (laung / lavang)
3 black peppercorns (kalimirch)
3 cardamoms
1/2 tsp nutmeg (jaiphal) powder

Method
    Method
  1. Heat the oil in a kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
  2. Add the green chilli paste, chilli powder and turmeric powder and sauté on a medium flame for a few seconds. Sprinkle to a little water to avoid the onions from burning.
  3. Add the tomato pulp and curds, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
  4. Add the mixed vegetables and coconut milk, mix well and bring to boil. Cover and cook on a slow flame for another 3 to 4 minutes, while stirring occasionally.
  5. Add the dry powder, sugar and salt, mix well and cook on a medium flame for 1 more minute, while stirring occasionally.
  6. Serve hot.
Nutrient values per serving
Energy270 cal
Protein5.1 g
Carbohydrates18.2 g
Fiber5.8 g
Fat19 g
Cholesterol0 mg
Vitamin A469.5 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.9 mg
Vitamin C23.2 mg
Folic Acid35 mcg
Calcium143.4 mg
Iron2.7 mg
Magnesium0 mg
Phosphorus0 mg
Sodium24.8 mg
Potassium290.3 mg
Zinc0.6 mg

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