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Vegetable Curries Subzi | IndiaCurry.com

Vegetable curry is a common accompaniment with Rice or Roti the staple foods of India, irrespective of meal preference vegetarian, non-vegetarian, rich or poor

Vegetable curries may be a dry stir-fry (Sookhi Subzi), or soupy (Rasedaar), and levels of moisture in between.

Fresh Vegetable NOTES

White Potatoes (Aloo)

White potato is the most used item in making vegetable curries. There are many different varieties of potatoes in United States. I recommend using Idaho Baking potatoes, followed by Russets.

Pumpkin (Kaddu)

Pumpkin is the second most popular vegetable curry after potatoes. American Pumpkin is not same as Indian Pumpkin. The Butternut winter squash is the closest substitute to Indian Pumpkin.

Onions

Indian onions look like interspecies hybrid of red Bermuda, Shallot, and yellow Spanish onions. Depending on curry one of these can do a decent job

Tomatoes

Tomatoes in India are not watery slicing tomatoes. Indian tomatoes are Plum tomatoes (Roma tomatoes) are closest substitute to Indian tomatoes.

Hari Mirch (Fresh Green hot pepper)

Hari Mirch is like a fresh Tabasco or Cayenne pepper. It is commonly used to make curries. In USA,  you may use Serrano as a closest substitute

Lemon versus Lime

The American Lemon is just not used in India. In India, the lime is called as a lemon. If an India recipe is calling for Lemon, please use a Lime.

Amchoor versus Citric Acid

Amchoor is made by grinding sun-dried slices of sour mangoes. It is a common souring agent in North India. Amchoor is not a common spice in United States. If you don't have Amchoor, locate Citric Acid at canning supplies. Citric acid is used as a preservative in canning foods.

Chinese Stores Fresh Vegetables

Many fresh vegetables that are not available at regular American stores, may be readily available in Chinese Stores: Karela (Bitter Melon), Baingen (Skinny long egg plant), Mooli (Daikon)