How to make Subz Khada Masala - Vegetables stirred fried in masalas

This recipe is from the book Kadai Cooking.

Main Ingredients : Fenugreek leaves, French beans (फ्रेंच बीन्स)

Cuisine : Indian

Course : Main Course Vegetarian

Subz Khada Masala Recipe Card

Subz Khada Masala

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Subz Khada Masala checkout Methi Tomato Paneer, Methi Chole, Sukhi Metho Wadiyaan, Methi Kela Sev . You can also find more Main Course Vegetarian recipes like Bhindi Aur Oats Sabji, Paniphal Masaledar, Matar Macaroni Malai, Pistewali Gobhi.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Subz Khada Masala Recipe

  • Fenugreek leaves chopped medium 1/2 bunch

  • French beans to taste

  • French beans blanched and chopped 10-12

  • Shelled green peas blanched 1/2 cup

  • Carrot blanched and chopped 1 large

  • Potato blanched and chopped 3 medium

  • Cauliflowers separated into small florets blanched 1/4 medium

  • Oil 3 tablespoons

  • Ginger cut into thin strips 1 inch piece

  • Garlic chopped 5-6 cloves

  • Onion chopped 2 medium

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Tomato chopped 1 medium

  • Green chilli slit 2

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Sprinkle a little salt on the fenugreek leaves and squeeze out the excess water after fifteen minutes. Heat the oil in a kadai; add the ginger and garlic and sauté over medium heat for half a minute.

Step 2

Add the onions and sauté for half a minute longer. Add the French beans, peas, carrot, potatoes and cauliflower. Stir and add the turmeric powder and chilli powder. Add the tomato, green chillies and coriander leaves.

Step 3

Stir for a while and add the fenugreek leaves. Cook over low heat till the vegetables are cooked and the water has evaporated. Serve hot with rotis.