Wednesday, October 2, 2013

Panchmel / Misale ki Subji (Five Vegetables Curry)

The word "panchmel" means a combination of five ingredients. Here, we are using five vegetables, hence named panchmel subji. This is a very popular, delicious, healthy and authentic vegetable dish of Rajasthani cuisine. Its my family favorite and very simple and easy to make. My mother always cooks this subji for us and I learned from her. It goes very well with chapati / roti (phulka) or rice. For this subji, most common vegetables used are tomatoes, potato, brinjal, peas and radish with leaves. Instead of radish leaves, one can also use spinach leaves. 

Preparation time: 10 minutes
Cooking time: 20 minutes
serves: 4-6
Ingredients :
  • 1 big tomato, chopped
  • 2 medium potato, cubed
  • 5 small brinjals, cubed
  • 1 medium radish with leaves (Muli ke patto ke sath), chopped
  • 1/2 cup green peas / mutter
  • 1 tablespoon oil
  • pinch of asafetida (optional)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon green chili chopped
  • 1 teaspoon grated ginger
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 teaspoon red chili powder (optional)
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon dried mango powder / amchur powder (optional)
  • salt to taste (approx. 1 teaspoon)
  1. Heat the oil in a small pressure cooker, add the mustard seeds, cumin seeds, asafetida, chopped green chili , grated ginger and sauté for few seconds.  Add chopped tomato and sauté again for a minute.
  2. Add potato, brinjal, peas, radish and radish leaves, chili powder, turmeric powder, coriander powder, garam masala, dried mango powder, salt and ¼ cup of water. 
  3. Cover and cook over a medium flame up to 2 whistles or till the vegetables are cooked.
  4. Allow the steam to escape using natural release method, before opening the lid.
  5. Serve hot.
Note: you can also use green tomatoes in this dish.

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  1. Awesome. So packed with nutrition.
    Thanks for sharing.

  2. Its a wonderful combo of veggies in the thick gravy. Mummy too used to make for us but for the two of us, spending on the types of veggies is not worth so we usually have it outside. Still, when my big family comes over, this dish will go on the table.

  3. one of my favorite curry..your looks yummy

  4. Loved your version of Panchmel Sabzi . It looks so yummy dear!

  5. Looks so delicious! Do you have a recipe for the chapati on the photo behind?
    Can you pass me a link here? thanks:)

    1. thank you ZuZanna!!!! I did not have recipe of chapati on my blog will post can refer the recipe below for chapati:
      ingredients: 1 cup whole wheat flour, 1/2 tsp salt, 1 tsp oil
      Method: Combine the flour and salt and knead into a smooth soft dough using enough water. Add the oil and knead again till it is smooth and elastic. Cover and keep aside for 10 to 15 minutes. Divide the dough into 6-8 equal parts. Roll out each one using a little flour into circles. use dry flour to dust. place the chapati on a hot tava / gridle. Turn over the side in a few seconds and cook the other side till the edges begin to curl slightly and small blisters appear on the surface. Lift the chapati with a pair of flat tongs and roast on both sides over an open flame till it puffs up. Apply some butter on top of chapati(optional)..Serve hot.

  6. Very healthy zubzi dear.

    On-going event: What's with my cuppa?

  7. The sabji looks beautiful, healthy and delicious!! So yumm!!


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