How to make Subz Lajawab -

Mixed vegetables cooked in tomato puree

Sanjeev Kapoor

This recipe is from the book Kadai Cooking.

Main Ingredients : French beans (फ्रेंच बीन्स), Carrots (गाजर)

Cuisine : Rajasthani

Course : Main Course Vegetarian

For more recipes related to Subz Lajawab checkout Kadai Vegetables, Honey Glazed Beans, Aloo Beans, French Bean Foogath . You can also find more Main Course Vegetarian recipes like Almond Vegetables Dahiwale Amrud CABBAGE CHANA DAL Besanwali Bhindi

Subz Lajawab

Subz Lajawab Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Subz Lajawab Recipe

  • French beans cut into 1/2 inch pieces 15-18

  • Carrots cut into 1/2 inch pieces 3 medium

  • Green capsicum seeded and cut into 1/2 inch piece 2 medium

  • Cauliflower cut into florets 1/4 medium

  • Potato cut into 1/2 inch pieces boiled and peeled 3 medium

  • Oil 2 tablespoons

  • Bay leaf 1

  • Boiled onion paste 3/4 cup

  • Green chilli slit 2

  • Coriander powder 2 teaspoons

  • Salt to taste

  • Red chilli 2 teaspoons

  • Tomato puree 3 tablespoons

  • Green cardamom powder 1/2 teaspoon


Step 1

Heat the oil in a kadai and add the bay leaf. When it begins to change colour, add the onion paste and sauté over low heat till the oil separates.

Step 2

Do not brown the paste. Add the green chillies, coriander powder, salt and chilli powder and sauté for two minutes. Add the tomato purée and cook for another three or four minutes.

Step 3

Add the French beans, carrots, capsicums, cauliflower and potatoes. Cover and cook over low heat for eight to ten minutes, till cooked. Stir in the cardamom powder and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.