Mixed vegetable salad (Sabji salaad) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 379) by Yamuna Devi

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  • EYB Comments

    Can substitute herbed tofu, farmer’s cheese, pot cheese, or curd cheese for panir cheese; buttermilk or yogurt; parsley for coriander leaves; vegetable oil for ghee; and yellow peppers or red peppers for green peppers.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Griddle-fried potato-stuffed whole wheat bread (Aloo paratha); Minty lemon-lime refresher (Podina nimbu pani)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute herbed tofu, farmer’s cheese, pot cheese, or curd cheese for panir cheese; buttermilk or yogurt; parsley for coriander leaves; vegetable oil for ghee; and yellow peppers or red peppers for green peppers.

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