Subji (and Jeera Rice)


  • 1 big or medium sized head of cauliflower, separated into florets
  • 1 cup peas
  • 1 to 2 medium onions
  • 2 medium tomatoes
  • 1 inch piece of fresh ginger
  • 3 to 4 cloves of garlic
  • 1/2 tsp turmeric powder
  • 2 tsp chili powder
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tsp cumin seeds
  • Oil or ghee as needed
  • Salt, as needed


“Subji (wet in a “gravy”) (Subji means vegetables)”

Wash the cauliflower florets in warm water with a pinch of salt.

Grind or put in a food processor: onion, tomato, garlic, ginger and grind to a coarse paste, this is your masala to be used later.

Heat pan with some oil or ghee, add cumin seeds and when it becomes brown, add the spices and sauté until aromatic,

Add the cauliflower florets and peas and mix well. Add some water, about 3/4 to 1 cup of water, depending upon the consistency. If you have saved potato water or water from steaming vegetables, use this instead of plain water. Let it steam for a bit.

Add the ground masala carefully.

Close the pan with a lid and let it cook with the masala. Keep stirring in between.When the florets and peas have become tender and cooked well, transfer the contents to a bowl.

Serve hot with rotis, parathas or with Jeera Rice.


Find high quality extra virgin olive oil here.

In South Central PA, you can find organic veggies here.

High quality salts, herbs, spices and seeds can be found here.

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