This recipe is the foundation for making a gravy-based sabzee with the vegetable of your choice. For best flavor, grind your own spices with an electric coffee grinder or mortar and pestle.

You will find different vegetables are better complemented with different spice combinations. For example, cauliflower and potatoes beg for ginger and coriander. Potatoes and black mustard seed are also a fine couple. Fresh lemon juice and/or tamarind concentrate give a perfect tangy flavor to eggplant.

Turmeric and whole spices need to cook in oil so that their healing essences may be released and readily absorbed.

A few good vegetable combinations to try are: CauIiflower with Peppers, Potatoes and Peas, Mushrooms and Peas, or Eggplant and Potatoes. Contrasts in color, taste, and texture make the sabzee more pleasing to the senses. It’s also a good idea to limit the dish to one or two main vegetables so their flavor may be fully appreciated