Even though it's called Sabji (or Indian Stir Fried Veggies), you can easily make this with whatever vegetables that you have in your fridge. The availability of vegetables changes with the seasons, but how about changing it up a bit?
Mince the onion and then cut the carrots, green beans, and peppers into slightly smaller than large bite-sized pieces.
Pour in the oil and once it's hot, add in cumin seeds and cook them till the popping sounds stop.
Now stir fry the thinly sliced garlic and ginger in the oil.
Once the air is rich with the aroma of garlic and ginger, add in the onions, and stir fry for 3 minutes until they are semitransparent.
Add in the turmeric and the coriander powder and while stirring it in, stir fry it. It will seem a little dry at this point, but that's fine.
Take the cubed tomato, and tomato puree and add it in. Mix well till it sticks together.
This is what it should look like. When it becomes paste-like, add in your desired vegetables.
First add the carrots and green beans. Continue to stir fry cooking over medium heat.
Add in the corn and mix again.
Once the vegetables have been mixed well, add in the paneer (cheese) and mix it gently so it doesn't fall apart.
Cover with a lid and steam it for 15 minutes on low heat. From time to time, gently mix from the bottom.
Story Behind this Recipe
-I was able to make a delicious Sabji that goes with curry using the vegetables that I had in my fridge. -I thought I could use a moderate amount of everyday oil and spices that are used in Indian cooking and easy on the stomach and large intestines. However, the more popular version is to use a smaller amount of spices since it's better for your health.
-It's good even without Paneer -If you want to shorten the cooking time, then I recommend when cooking the carrot portion of the recipe, you can prep it by boiling it in a separate pot. -Rather than relying on the same vegetables, try making it with different ones. That is the purpose of this versatile recipe!