Monday, February 1, 2016

Posted by Mala at 1:00:00 AM 1 comment
This is the first north indian side dish I learnt when I was newly married, from my cousin sister, who was married and settled in Mumbai. I had known only our traditional south indian recipes, and when she wrote and sent the recipe for this, with a gaping mouth I read it, and it sounded awesome. I first made it in my inlaws' home, and it won great accolades!!!This is a very simple subzi, and we all named it "Punjabi Subzi", and even today, this continues to be a family-favourite...even  of my grandchildren.

Onions - 2, chopped lengthwise
Tomato - 1, big
Potatoes - 2, cut lengthwise and dropped into water
Carrot - 1
Fresh beans - 15, cut lengthwise
Fresh peas - 3/4 cup
Red bell pepper -1
Yellow bell pepper - 1
Green chilli - 2, slit
Ginger garlic paste - 3/4 tsp
Chilli powder - 1 tsp
Sugar - 1 tsp
Jeera powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Besan flour - 1 tsp, diluted in 3 tsps water
Salt to taste
Coriander leaves / Cilantro for garnishing

For Seasoning
Cooking oil and ghee - 3-4 tsps
Turmeric powder - 1 tsp
Jeera - 1 tsp,

Recipe Cuisine: North Indian; Category: Lunch/Dinner
Prep time: 10mts; Cooking time: 10mts

Serves 4-5

Have everything cut and ready..............this subzi is ready in a jiffy!!!!

In a pressure pan, add the cooking oil plus ghee, add turmeric powder and jeera

Now, add the onions, ginger-garlic paste and slit green chillies

Saute for awhile, then add the bell peppers

Add sugar, chilli, jeera and coriander powders and stir well.

Add the tomatoes, carrots, beans, potatoes and peas and add salt , mix well.

Add water to immerse the veggies, don't forget to add the diluted besan flour ,  close the lid and cook for 2-3 whistles.

Cooked now..... hunger-pangs graph is the peak now now...add garam masala and mix well.

Garnish with coriander leaves.

Serve with triangle parathas.

This post first appeared in


  1. Excellent dish I made it today everyone enjoyed it