Indian dinner – Sabji + Chapati

Indian sabji is one of my favourite Indian dishes – all vegan, so delicious and comforting!

Sabji is a traditional vegetable dish – I make it with potatoes, cauliflower and other veggies, with a tomato-coconut sauce and lots of spices! I get spices and garlic-ginger from an Indian store or in an Asian department of Wegmans. If you can’t find ginger-garlic paste fresh ginger + garlic is best, or ginger and garlic powders can work too.

Sabji is usually served with chapati – that’s Indian flat bread which is made of wholewheat flour and some spices.

The ingredients for sabji:

• 3-4 potatoes, chopped
• 1/2 of cauliflower head, chopped
• 1 carrot, chopped
• Green beans
• 1-2 Peppers, chopped
• Tomato paste 1/2 can
• 1 can of coconut milk
• Ginger-garlic paste
• Fresh Cilantro
• Spices: cumin, coriander, paprika, mustard seeds, fenugreek, turmeric, red hot pepper, black pepper, salt

Directions:

1. Use a large pan or a pot with thick bottom, fry the spices in oil or ghee for half a minute before adding the veggies – that brings out the full flavour of spices.

2. Stir veggies that take longer to cook (potatoes, carrots), add ginger-garlic paste and salt into spice mixture, stir to coat. Fry them for couple minutes.

3. Add all other veggies, tomato paste and coconut milk, some water if needed, cover and cook, stirring occasionally and adding water if needed. Cook until all veggies are tender. Remove from heat and add cilantro. Serve with chapati.

The ingredients for chapati:

• 2 cups of Whole wheat flour
• 3 tbsp olive oil
• Some water
• Spices – optional, I like adding Italian seasoning (not so authentic though:) )

Directions:

1. Stir all ingredients in a large bowl, knead a soft dough that’s elastic but not sticky. Divide into few parts and roll balls. Let rest for few minutes.

2. Flour the surface and roll out the balls to get thin sheets of dough, like tortillas.

3. Heat a skillet, grease it lightly. Put a chapati on it, cook for about 30 seconds, flip and cook on the other side. Continue with the remaining dough.