Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 20-30 minutes
Ingredients:
- 2 Large Onions, finely chopped (about 2 cups)
- 2 Medium Tomatoes, roughly chopped (about 1 ½ cups)
- 2 tbsp Vegetable Oil or Ghee
- 1 tsp Cumin Seeds
- 1/2 tsp Turmeric Powder
- 1/2 – 1 tsp Red Chili Powder (adjust to your spice preference)
- 1/4 tsp Garam Masala
- Salt to taste
- Fresh Coriander Leaves, chopped for garnish
Optional additions:
- 1 Green Chili, slit lengthwise (for extra heat)
- 1 tbsp Ginger-Garlic Paste (adds a deeper flavor)
Instructions:
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Heat Oil & Seeds: Heat the oil or ghee in a large pan or wok over medium heat. Add the cumin seeds and let them splutter for about 30 seconds – this releases their aroma.
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Sauté Onions: Add the finely chopped onions to the pan. Sauté them, stirring frequently, until they turn light golden brown – this takes about 8-10 minutes. Don’t rush this step; properly browned onions are key to a flavorful sabji.
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Add Tomatoes & Spices: Add the roughly chopped tomatoes and green chili (if using). Sauté for another 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices. Add turmeric powder, red chili powder, and salt. Stir well to combine.
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Cook Until Thickened: Cover the pan and let the sabji simmer over low heat for 10-15 minutes, or until the tomatoes are completely broken down and the sauce has thickened slightly. Stir occasionally to prevent sticking.
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Finish & Garnish: Stir in the garam masala and chopped coriander leaves. Mix well. Taste and adjust salt if needed.
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Serve: Serve hot with roti, naan, paratha, or rice.
Tips & Variations:
- Tomato Quality: Use ripe, juicy tomatoes for the best flavor.
- Spice Level: Adjust the amount of red chili powder to your preference.
- Creamy Sabji: For a richer sabji, add 1-2 tablespoons of cream or yogurt at the end.