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Sabji Recipe


Sabji is a satisfying Indian dish using mixed seasonal vegetables, cooked with aromatic spices and enriched with the subtle flavours of ginger and garlic.  We use it here at Anahata for a hearty lunch or dinner, served with lentils or rice. Although this recipe uses winter vegetables, you can substitute with veges from any season, depending on your tastes. This recipe serves four.



  • 2 kumara – medium sized
  • 2 potatoes – medium sized
  • 2 carrots   
  • 4 tomatoes 
  • 1 eggplant – small
  • Sprouts – a handful
  • 1 cup mixed greens – cabbage, kale, spinach, brocolli, cavalo nero or whatever is available
  • 1 onion – finely chopped
  • 1 small piece of ginger
  • a few cloves garlic
  • 3/4 tsp salt


  • 1/4 tsp whole black pepper
  • 1/2 tsp each cumin, cardamom, cloves and ground cinnamon (or one stick)
  • 1 tsp whole mustard seeds
  • a few dried red chillis (optional)
  • 2 tbsp oil or ghee for frying the spices
  • chopped coriander to garnish


  • heat oil or ghee in a large pan 
  • grind the black pepper, cumin, cardamom and cloves together and keep aside 
  • throw mustard seeds in the heated oil or ghee, then add the chillis after the mustard seeds pop 
  • add chopped onion, ginger and garlic to the pan and saute 
  • then add the chopped tomato and the ground spices 
  • dice all the veges to a similar size so they cook evenly and add them to the spicy tomato mixture
  • add the sprouts, stir well then add the salt 
  • sprinkle with water and keep covered and simmer, stirring occasionally, until fully cooked – the veges will be soft but still hold their shape
  • sprinkle with chopped coriander

Serve with lentil soup and/or rice. 

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