Today is different though and today I post a recipe for one of my favorite vegetable subjis (with rather poorly focused photographs sorry!)
Ingredients:
1 medium Cauliflower, cut into bite-sized pieces.
5 medium Tomatoes, chopped
Paneer, made from 1L milk and cut into cubes.
2 Tbsp Ghee or cooking oil
1/2 tsp Fresh ginger
1/2 tsp Hing
1 tsp Mustard seeds
1 tsp Cumin seeds
1/2 tsp Turmeric
1 tsp Garam masala
1 tsp Ground coriander
1/2 tsp Salt
1 Tbsp Sugar
2 Tbsp Fresh coriander, chopped
1 small Lemon
To Make:
1. Use 1 Tbsp ghee and heat in a shallow fry pan. Lightly brown the paneer in the pan, turning frequently so as not to burn it. Set aside.
2. Heat the remaining 2 Tbsp of ghee in a medium pot on a med-high heat. Add the ginger and hing and saute for 1 minute.
3. Add the mustard seeds and when they begin to crackle, add the cumin seeds. Saute until the cumin seeds have browned slightly.
4. Add the cauliflower pieces and mix thoroughly to ensure the spices have completely coated them. Cook for 10-12 minutes, stirring often.
5. When the cauliflower had browned slighly and is starting to stick to the bottom of the pot, add the tomatoes, turmeric, garam masala and coriander and mix thoroughly. Lower the heat, cover with a lid and set to simmer for another 10-12 minutes, or until the cauliflower pieces are soft and tender. Check the subji often, making sure the cauliflower is not sticking to the bottom of the pot.
6. When the cauliflower pieces are fully cooked, add the salt and sugar and continue to simmer for 3-5 minutes.
7. Take off the heat and add the paneer cubes and fold in the juice from the lemon and the fresh chopped coriander.
A tried and true recipe from long ago.
I have forgotten the origin.
