Life has been at its crazy best and I have not been able to concentrate much on recipes, not that I was not cooking. In fact I have been cooking a lot, as kitchen is my solace and cooking my comfort. I made this delicious Panchmel Subzi a couple of days ago, for our week night dinner. It made an amazing restaurant style meal, with some lemon pickled onions and fluffy phulkas!

Panchmel Subzi or Subz Panchmel is typically a Rajasthani special vegetarian curry made with five different vegetables. Traditionally two different types of green beans, brinjal, cucumber and capsicum are used to make this. I went full on experimenting, while trying to replicate a similar dish I had at a restaurant recently. I liked the idea of using different colored veggies, thus making this Panchmel Subzi so colorful.

It is so easy to make Panchmel Subzi at home, with very few spices. I used Shahi Jeera to temper the oil and then finely chopped ginger & garlic to add on to the flavor. This is loaded with veggies and at the same time, it is really creamy. I love using cashew or almond cream in my curries as compared to diary cream and the result is this extremely creamy, delicious gravy. I served this Panchmel Subzi with hot phulkas and I am sure this is going to be made more often, especially when it is the day for fridge clean up 😀 Check out similar recipes here. By the way guys, I am co-hosting Fiesta Friday #181 at Angie’s this week! Do hop over there to check out amazing creations by fellow foodies and food bloggers.

How to make Panchmel Subzi | Subz Panchmel

📖 Recipe

Detailed step by step picture tutorial of making Panchmel Subzi | Subz Panchmel

  1. In a pan heat oil. Add shahi jeera and let it crackle. Add finely chopped garlic and ginger. Fry for a minute.

  2. Add finely chopped onions and fry until translucent.

  3. Add all the spice powders – red chilli powder, garam masala powder, turmeric powder, coriander powder and jeera powder. Mix them well and cook for 3-4 mins.

  4. Next add tomato puree and cook for 3-4 mins on medium flame.

  5. Add salt as needed and sugar, continue to cook for another minute or so.

  6. Add boiled vegetables and mix well. Add some water if needed and cook them again for 2-3 mins.

  7. Now add the cashew cream/milk (grind 6-8 cashews in ¼ cup of warm water) and mix it well.

  8. As the gravy thickens, cook for 2-3 mins. Garnish with chopped coriander leaves. Remove from heat.

  9. Serve hot with any Indian flat bread.

Recipe Notes

Use vegetables depending on the availability and preference. Adjust spices as per preference.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂