What exactly is SABJE?

Question

Hi! I'm American and I'm going to marry an Indian man. I LOVE cooking and I'm learning a lot. However, I find some things confusing...grin. When I am there in India, I hear that word "sabje" a lot...my fiance says he wants to eat sabje and a couple times we made some veggies and he called it that - but, it was different each time. I tried to ask him about it, but I guess it's no surprise that he's not that familiar with cooking terms to explain things to me. Also, right now I can't talk to him online so it's hard to get answers - so I thought I'd ask you all! :) So, are there different kinds of sabje? How do you make it? Is it just cut up veggies cooked in oil with jeera and then masala and tumeric? Is it any veggie? Or, only certain ones? Do you use it to stuff paranthas, too? I'm really clueless, I know! ha ha Thanks for your help!

Answer 1

First, CONGRATULATIONS! What an exciting time for you! It's so nice that you are trying to cook Indian food for your fiancee, I am sure he really appreciates all your hard work & efforts!

It's spelled sabji or subji (pronounced sub-jee), also know as bhaji in some parts of India. It's usually a vegetable based stir fried type of side dish. It may or may not have "gravy". They are eaten with Indian chapathis (or rotis, naans, phulkas...) or rice.

Different subjis have different recipes: cooking methods, techniques and spices (masalas) are different. They should have their own unique taste, you dont want to eat sabjis that all taste the same.

There are tons of different sabjis (veg or paneer dishes).

Parathas are stuffed with vegetables that are mildly spiced as fillings but they not proper subjis. Parathas are stuffed flatbreads traditionally eaten with yogurt and Indian pickles.

This is an informative & helpful website: it will provide you with lots of recipes.

http://www.bellaonline.com/site/indianfood

EXAMPLES: they are all sabjis but with very different ingredients.

KADAI PANEER (Wok Fried Paneer with Vegetables)

Ingredients:

8 ounces of paneer (cubed and pan fried)
2 large garlic cloves, finely chopped
1 inch piece of ginger, peeled and finely minced
2 small green thai bird chilies, cut lengthwise in half
1 large onion, thinly sliced
8-10 large white button mushrooms, halved
1 medium bell pepper (red or green), diced
2 roma tomatoes, chopped
1 tbsp turmeric
2 tbsp garam masala
1 tbsp ground cumin
1 tsp red chili powder
½ cup roasted unsalted cashews
salt to taste
2-3 tbsp oil (vegetable or canola)
juice of ½ a lime
freshly chopped cilantro leaves for garnish

METHOD:

In a wok or large skillet on medium high heat, add the oil and the onions. Stir until slightly browned and add the green chilies, ginger and garlic. Stir and add the turmeric, garam masala, ground cumin, red chili powder and salt. Stir for an additional 4-5 minutes and add the vegetables. Stir for 2-3 minutes, reduce the heat to low and add the cashews and fried paneer cubes. Garnish with freshly squeezed lime juice and chopped cilantro leaves. Serve with fragrant Basmati rice and hot chapathis or rotis.

Variations: feel free to add your favorite combination of vegetables such as carrots, peas, baby corn, zucchini…
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Spicy Brussel Sprouts

Brussel sprouts are a truly underrated and underused vegetable. They are not even Indian. But my spicy version will definitely make Brussel sprouts a favorite in your house just as it is in mine. It’s a unique dish where new world vegetable meets old world spices. I hope you will enjoy it.


Spicy Brussel Sprouts

Yield: 6 servings

Ingredients:

1 lb of Brussel Sprouts (around 20 or so)
1 medium onion, finely chopped
2-3 cloves of garlic, finely minced
1 piece of ginger, peeled and finely minced
2 cups of corn kernels (frozen is fine)
½ tsp black mustard seeds
½ tsp cumin seeds
4-6 dried red chilies
4-6 fresh curry leaves
½ tsp turmeric
juice of ½ a lime
4 tbsp oil (vegetable or canola)
salt and pepper to taste
6-8 cups of water for boiling
½ cup freshly chopped cilantro leaves for garnish

Method:

To prepare the Brussel Sprouts: trim the stems and cut any large size Brussel sprouts into quarters, medium size Brussel sprouts can be cut into halves and any small ones can be left whole. In a large pot, bring salted water to a good boil and carefully add the Brussel sprouts. Cook for 5-6 minutes, drain in a colander and rinse with cold water for a minute or so (this will stop the cooking process and set their lovely green color). Drain well and set aside until needed.

In a large saute pan on medium high heat, add the oil and then carefully add the black mustard seeds (they tend to splatter and pop tremendously). Then add the cumin seeds and the onions. Stir fry the onions until they are golden brown in color, this may take up to 5-6 minutes. Next add the garlic and ginger. Keep stirring so the onion mixture will not burn and then add the turmeric, curry leaves, dried red chilies, salt & pepper. Mix well to combine and then add the Brussel sprouts. Stir once and let sit for 2-3 minutes, the key is to caramelize the Brussel sprouts. Caramelization equals intense flavor. Stir once and again let the Brussel sprouts sit for a few minutes to caramelize. Once the Brussel sprouts are a delicious golden brown in color, add the corn and lime juice. Stir to combine thoroughly. Reduce the heat to medium low, cover and cook for an additional 5-6 minutes. Garnish with the cilantro leaves and serve with warm rotis.

Variations: try using different vegetables such as zucchini, cauliflower, green beans, potatoes
or green peas.
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Alu Gobi (Potatoes with Cauliflower)

INGREDIENTS

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon ginger paste
2 medium potatoes, peeled and cubed
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon garam masala
salt to taste
1 pound cauliflower
1 teaspoon chopped fresh cilantro

DIRECTIONS

Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender. Garnish with cilantro leaves & serve with rotis or Basmati rice.

Answer 2

Well not sure I am going to be much of a help. I found SABJE referenced in both Hindu, and Hebrew recipe's. Any reference to SABJE brings up Basil. Not sure if this implies that anything made with a Basil base is considered Sabje or not. I have a attached the link to an Indian food web site, which you have already been to, but it's is the only thing I could find. Good luck:)

Answer 3

lol I know it could be confusing. SABJEE is a generic term used for different kinds of veggie dishes.All those curry masalas with veggies that you make are called Sabjiyaan. As long as recipies are concerned there are so different ones, I would suggest getting a Indian Cooking book.Theres millions website out there too heres one of them
http://www.indiasnacks.com/recipe/67/Bhindi-Sabji.php

Answer 4

Sabje means vegetables in Hindi. Vegetables are usually cooked in vegetable oils using dry spices as you named zeera etc also some use onion, garlic, tomato etc to make give it flavor & color. Indian spices such as turmeric, red chilli,and salt & garam masala give it good aroma & taste to it. As far there are lots of varieties of these vegetables we eat which are seasonal in nature. Yes staff paranthas using potato,cauliflower,raddish etc are the favorites in Indian cusine,Indians love it as breakfast. Best way to learn how to cook these is when you stand next to an India housewife cooking these you learn them all, it’s very simple. When guys like me learnt cooking from their mothers it should not be any problem for you when you spent time with your mother in law in the Indian kitchen.

Answer 5

Hi

its sabzi not sabje anyway u r right it is a veggie , its spinach. There are tons of things u can do with spinach. Well if u search for indian foods online they will probably give u some different spinach indian dishes ingredients. Hope that helps u , if u need help with any other words plz let me know .my email is [e-mail]
Take Care

Answer 6

I think, level of consciousness makes all the difference between ordinary men and gods or enlightened beings. Both men and gods or enlightened beings are similar because have the same type of physical bodies that inherit an equal potential.

Answer 7

vegetable. in india we cook veg in very tasty way with spices and well fried. when in india yur elders will teach u how to cook. elders in india are very friendly. so dont hesitate

Answer 8

short and simple
sabji=vegetables
carrot,potato,cauliflower,brinjal etc. thus all count in sabji or vegetables

Answer 9

subji means vegetables