Name: Rasedar Subzi recipe by Amrita Iyer at BetterButter
Cook time: 72 min
Total time: 72 min
Yield: 4
Ingredients: 3-4 Potatoes – peeled and cubed; 1 small Cauliflower – separated into flowerettes; 1 cup peas – fresh/frozen; 1 big Onion – finely sliced; 2 Tomatoes – chopped; 3 Green Chilies – minced; 1 inch piece Ginger – minced; 1/2 cup - water; 1 cup coriander leaves very finely chopped – to garnish; 2 tbsp sliced and crisp fried onions – to garnish; 2 tbsp - Oil & 1/2 cup - Oil (for frying); For the Masala:; 1 1/2 tbsp - Whole Coriander seeds(Sabut Dhania); 2 - Black Cardamoms(Badi Elaichi); 1 - Stick Cinnamon or (1&1/2 tsp Cinnamon Powder); 1/4 tsp - Whole Black Peppers; 1 or 2 - Dried Red Chilies; 2 or 3 - Cloves; 3 or 4 - Garlic Cloves; 1 Big Onion – sliced; 1/4 cup - water

ABOUT Rasedar Subzi RECIPE

In the Northern India States this vegetable gravy has been there for generations.The Masala was first introduced by the Mughals when they were ruling India.Initially it primarily used meat – as in Chicken and Mutton but vegetarians made it their favorite as well by using assorted vegetables namely Potatoes,Cauliflower,Peas,Jackfruit and Cabbage. Jackfruit and Cabbage are added on their own while the most preferred is the combination of Potatoes,Peas and Cauliflower.Lets make it now:

Ingredients Serving: 4

3-4 Potatoes – peeled and cubed
1 small Cauliflower – separated into flowerettes
1 cup peas – fresh/frozen
1 big Onion – finely sliced
2 Tomatoes – chopped
3 Green Chilies – minced
1 inch piece Ginger – minced
1/2 cup - water
1 cup coriander leaves very finely chopped – to garnish
2 tbsp sliced and crisp fried onions – to garnish
2 tbsp - Oil & 1/2 cup - Oil (for frying)
For the Masala:
1 1/2 tbsp - Whole Coriander seeds(Sabut Dhania)
2 - Black Cardamoms(Badi Elaichi)
1 - Stick Cinnamon or (1&1/2 tsp Cinnamon Powder)
1/4 tsp - Whole Black Peppers
1 or 2 - Dried Red Chilies
2 or 3 - Cloves
3 or 4 - Garlic Cloves
1 Big Onion – sliced
1/4 cup - water

Instructions

For the Masala:Chop the Onion coarsely. Dry roast all the whole spices – Coriander Seeds, Black Cardamoms, Cinnamon, Black Peppers, Red Chilies and Cloves till crisp.
After roasting leave them to cool to room temperature. Powder coarsely in a grinder. Now add the chopped Onion and Garlic and the water and grind to a fine paste.
For the Subzi: Heat 1/2 cup of Oil and deep fry the cubed potatoes and cauliflower till golden brown.This step is essential as we do not want the potatoes mashed and cauliflower half cooked at the end of the cooking. Keep aside to cool.
Heat the 2 tbsp Oil and fry the sliced Onion till transparent. Add the chopped tomatoes and stir fry till the tomatoes are soft.
Add the Ginger and green chilies and fry for a minute. Now add the prepared Masala and stir fry till the Oil floats on top and a heavenly aroma emanates.
Now add the fried vegetables and peas and 1/2 cup water. Add half of the chopped coriander leaves. Cover and cook on medium-low heat till the vegetables are cooked and the water has reduced leaving a thick gravy.
Sprinkle the rest of the coriander leaves and the crisply fried onions on top. Move to a bowl and serve hot with rotis or rice.

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