Rasedar Subzi | How to make Rasedar Subzi

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ByAmrita Iyer
Created on 23rd Sep 2015
  • Rasedar Subzi, How to make Rasedar Subzi
Rasedar Subziby Amrita Iyer
  • Rasedar Subzi | How to make Rasedar Subzi (16 likes)

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    Rate It!
  • By Amrita Iyer
    Created on 23rd Sep 2015

About Rasedar Subzi

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:

Rasedar Subzi, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Amrita Iyer. Rasedar Subzi is a dish which demands no explanations, it's a whole world of flavour in itself. Rasedar Subzi is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Rasedar Subzi by Amrita Iyer is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Rasedar Subzi.

  • Prep Time0mins
  • Cook Time72mins
  • Serves4People
Rasedar Subzi

Ingredients to make Rasedar Subzi

  • 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

How to make Rasedar Subzi

  1. 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.
  2. 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.
  3. 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.
  4. Heat the 2 tbsp Oil and fry the sliced Onion till transparent. Add the chopped tomatoes and stir fry till the tomatoes are soft.
  5. 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.
  6. 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.
  7. 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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