Recipe: Shadras Subzian

Enjoy the taste of mixed spices with some exotic vegetables like never before.

60 gm. Broccoli
60 gm. Zucchini
60 gm. Baby corn
60 gm. Mushrooms
50 gm.Asparagus
60 gm. Bell peppers
40 gm.Onions chopped
50 gm.Tomato chopped
60 gm.Tomato puree
20 ml. Oil
02 gm. Cumin whole
10 gm. Chopped garlic
Salt to taste
02 gm.Red chilli powder
05 gm.Turmeric powder
05 gm.Roasted Cumin crushed
02 gm.Kasoori methi
12 gm.Mustard paste
03 gm.Garam masala
04 gm.Chopped green chilli
04 gm.Chopped ginger
03 gm.Chopped green coriander
02 gm.Crushed black peppercorn
04 gm.Whole coriander seeds


1. Cut the Broccoli into florets, Zucchini into thick slices, Asparagus into small batons, Baby corn into slices, Mushroom into quarters and Bell peppers into small triangles.
2. Blanch all vegetables in seasoned turmeric and lemon water, except bell peppers and keep aside.
3. Now heat oil in a pan- Crackle red chilli whole and cumin. Add chopped onion, stirring till onions get light golden colour.
4. Now add chopped garlic and sauté till garlic gets reddish brown in colour.
Add red chilli powder, salt, red chilli powder, crushed coriander seeds, crushed roasted cumin, kasoori methi powder and crushed black pepper corn, sauté further. Then add chopped tomatoes, ginger, green chillies and once tomatoes have cooked add blanched vegetables and simmer.
5. Adjust seasoning and consistency.
6. Serve hot with a generous sprinkling of chopped coriander and juliennes of ginger.

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