Sabji with sour cream and green peas

Vegetable stew in Indian style Vegetable ragout in Indian or stewed vegetables with sour cream is another variation on the theme of the national Indian dish of the Sabji. This recipe is most beloved in our family. Sabji is just the dish about which you can say "the additive is inevitable," but this is only a plus, because the dish is not only delicious, but also useful. The recipe contains a large number of spices, if you do not have any, then you can cook without them or replace them with others. It is also possible to use special mixtures for the Sabji-mass. They are sold in the departments of Indian spices. Try to prepare this dish, and it will be remembered to you by the creamy-spicy taste and aroma of spicy spices.

Vegetable stew in Indian style Vegetable ragout in Indian or stewed vegetables with sour cream is another variation on the theme of the national Indian dish of the Sabji. This recipe is most beloved in our family. Sabji is just the dish about which you can say "the additive is inevitable," but this is only a plus, because the dish is not only delicious, but also useful. The recipe contains a large number of spices, if you do not have any, then you can cook without them or replace them with others. It is also possible to use special mixtures for the Sabji-mass. They are sold in the departments of Indian spices. Try to prepare this dish, and it will be remembered to you by the creamy-spicy taste and aroma of spicy spices.

Ingredients:

• Potatoes 3 pcs.
• Carrot 1 pc.
• Cabbage color 500 g
• Celery root 50g
• Fresh ginger 15 g
• Canned peas 200 g
• Paneer 220 g
• Sour cream 150 g
• Water boiled 150 ml
• Cooking oil 40 g
• Turmeric 3 g
• Bay leaf 3 pcs.
• Fenugreek (Shambhala) seeds 4 g
• Mustard in seeds black 7 g
• Coriander ground 2 g
• Black pepper powder 2 g
• Zira (Cumin) dry 3 g
• Paprika sweet ground 3 g

Instructions

• Step 1 To prepare the Sabji, we will need carrots, cauliflower, potatoes, green peas, celery, ginger, panir or Adyghe cheese, sour cream and melted butter, and salt.
• Step 2 From spices we take turmeric, bay leaf, shamballa, black mustard seeds, coriander, black pepper, ziru and paprika.
• Step 3 Put the pan of water on the fire and in the meantime divide the cauliflower into inflorescences.
• Step 4 When the water boils, add the cabbage and cook for 2 minutes, then turn off the fire and leave it under the lid for 5 minutes. Then drain the water.
• Step 5 Cut the paneer into cubes.
• Step 6 Add the oil to the frying pan, reheat it and fry the cheese from both sides.
• Step 7 Cut the potatoes and carrots into cubes with a side of 1x1.5 cm.
• Step 8 We rub the ginger on a small grater, and the root of the celery on a large grater.
• Step 9 Take the frying pan (preferably with a thick bottom), heat the oil over medium heat and add the bay leaf and mustard seeds. Cover the lid.
• Step 10 When the seeds of mustard start crackling add the remaining spices, including ginger.
• Step 11 After 10 seconds add carrots and fry for 2 minutes.
• Step 12 Add the potatoes and fry over medium heat for 5 minutes.
• Step 13 Then add cabbage and celery, fry for a few more minutes.
• Step 14 Mix, pour water, cover with a lid and simmer for 20 minutes before softening the vegetables.
• Step 15 Next, add cheese, salt and stew for another 5 minutes.
• Step 16 Add sour cream, green peas and stew for a couple of minutes.
• Step 17 Before serving, it is advisable that the Sabji insist 20 minutes. You can serve with rice and cakes.