Sabji (vegetable) curry
Sabji curry is a fragrant Indian vegetable curry built on fresh curry leaves, cumin seeds, coriander seeds and Kashmiri chilli powder. The Thermomix TM7 grinds the whole spices fresh and simmers the vegetables gently, so every bite carries deep, layered flavour. An ideal vegetarian main course for busy evenings.
About this recipe
Sabji curry with the Thermomix TM7 brings the soul of an Indian home kitchen straight to your worktop. This recipes page shows why an all-in-one kitchen machine changes everything for a vegetable curry built on fresh curry leaves, whole cumin seeds, coriander seeds, cardamom pods and a cinnamon quill: instead of toasting and pounding spices in a separate mortar, the TM7 grinds them seconds before they hit the hot oil, releasing an aroma that pre-ground blends simply cannot match. The vegetables then simmer gently in a sauce tinted deep red by Kashmiri chilli powder, absorbing the stock paste and warm spice notes while you set the table or prepare rice. It is a quick weeknight dinner that tastes slow-cooked, and because everything happens in one mixing bowl, the washing up stays minimal. Whether you cook curry weekly or are exploring Indian cuisine for the first time, this sabji is a forgiving, generous main course.
Preparation tips
- Bloom the whole spices first: give cumin seeds, coriander seeds and cardamom pods a moment in hot oil before adding vegetables, as this awakens their essential oils and gives the sabji its signature depth.
- Curry leaves work best when truly fresh; rinse and pat them dry before use so they sizzle rather than steam, and add a few extra at the end for a bright, citrus-like finish.
- For a milder family version, reduce the Kashmiri chilli powder and compensate with extra tomato; serve with cooling yogurt and flatbread so children can build their own plate.
Recipe variations
- Seasonal sabji: swap in pumpkin and cauliflower in autumn, or green beans and peas in spring, keeping the same curry leaf and cumin base so the spice character stays authentic.
- Protein boost variation: add chickpeas or cubed paneer in the final simmer for a heartier curry, or stir through coconut cream for a richer, milder South Indian-style version.
Thermomix TM7 Benefits
- Fresh spice grinding - The TM7 grinds coriander seeds and peppercorns into aromatic powder seconds before cooking, maximising flavour. [Grinding]
- Precise weighing - The built-in scale of the Thermomix weighs vegetable stock paste and spices directly in the bowl, gram-accurate. [Weighing]
- Even chopping - The Thermomix chops onions and tomatoes uniformly, creating a smooth curry base without manual knife work. [Chopping]
- Gentle simmering - The TM7 heats the sabji at controlled low temperature, letting Kashmiri chilli and bay leaves infuse without burning. [Heating]
- Consistent blending - The Thermomix mixes the sauce continuously so the spices coat every vegetable piece evenly. [Mixing]
Ingredients
- cumin seeds
- dried bay leaves
- coriander seeds
- whole cloves
- black cardamom pods
- cinnamon quill
- black peppercorns
- Kashmiri chilli powder
- ground ginger
- ground turmeric