🌿 oil for deep-frying (amount depends on the shape and size of the pan)
🌿 potatoes - 2 pcs
🌿 eggplant - 2 pcs
🌿 paneer - 250 gr
🌿 tomatoes - 3 ps
🌿 cumin seeds- 1 tsp
🌿 turmeric, ground cumin, ground coriander - 2/3 tsp
🌿 asafoetida, red pepper - 1/3 tsp
🌿 milk whey - 200-250 ml
🌿 salt - 2 tsp
🌿 fresh coriander- handful

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Hare Krsna! Dandavat pranam from Vrindavan! Today I will show you the Sabji recipe taught by Srila Prabhupad.

This recipe is very simple, but the nutritional value is very high & the taste is just great!

We start with deep-frying of two potatoes, which was cut into large pieces with an edge of 3-4 cm. Such a large pieces won’t be done completely so later on we will stew them in the sauce. Do not cook it till it gets dark, this color is just okay. Put in a colander to drain the oil.

Now fry large pieces of eggplant and paneer. The edges of these pieces should be around 5 cm. Fry well, till it gets dark brown and also place it into a colander.

Now we’re doing the masala. Fry cumin seeds for 20 seconds and add the tomatoes. Then add turmeric, ground coriander, ground cumin and asafetida; put a little bit of red pepper and pour the milk whey remaining after preparing the paneer. This is an answer to a question of how one can use the milk whey.

Add potatoes and salt the sauce. Next we we add eggplant and paneer. Close the lid and cook until the potatoes and paneer are softened. Since the paneer is deep fried, now it’s necessary to srew it until it gets soft. When it’s ready sprinkle the dish with fresh coriander and it’s done!

Srila Prabhupad taught the best recipes to his disciples! Bon Appetit!

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It was Manjari from Vrindavan .. See you again! Hare Krsna!