Скачать или смотреть A Must-Try Mixed Vegetable Recipe | hoteler sobji

This one's a cozy, home-style mixed vegetable dish that tastes just like the sabji you'd get in a classic Dhaka hotel. The best part? You can use whatever veggies you have lying around in the fridge. Just clean out the veggie drawer and toss them in! But if you ask us, our must-haves for this recipe are:

Potato, green papaya, carrot, cabbage, green beans, radish, broccoli or cauliflower — use ½ cup to 1 cup of each.

Here's how we do it:
Step 1: Boil the veggies
In a deep pot, add:

Your choice of mixed vegetables (½ to 1 cup each, see list above)

½ cup thinly sliced onion

½ tsp ginger paste

1 tsp garlic paste

½ tsp turmeric powder

1½ tsp salt (or to taste)

4 green cardamom

2 small cinnamon sticks

2 bay leaves

1½ cups water

2 tbsp cooking oil

Cover the pot and cook over medium-high heat for 5 minutes.

Step 2: Brighten it up
Now add:

5-6 green chilies, halved

1 medium tomato, chopped

Keep cooking uncovered over medium-low heat for another 10-15 minutes, or until the veggies are fully tender and water is mostly absorbed. Leaving the lid off helps keep the veggies nice and green.

Step 3: Make the tempering (tarka)
In a small pan, heat:

2-3 tbsp cooking oil

2 dry red chilies

½ cup thinly sliced onion
Cook until the onion softens, then add:

1½ tbsp thinly sliced garlic

¾ tsp panch phoron

Let everything fry until golden and fragrant. Once it smells amazing and looks deep golden, pour this straight into your cooked vegetables.

Final touch:
Sprinkle in:

½ tsp ground coriander

½ tsp roasted cumin powder

2 tbsp chopped fresh coriander

Give everything a good mix. Once the oil starts to separate and your veggies are fully coated and tender, you’re done!

Serve it up
Enjoy this with porota, plain rice or just a spoon—it’s that good. This dish hits all the notes: comforting, fragrant, perfectly spiced, and just like what you'd get at a Dhaka roadside hotel.


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