My husband named this subji "Balarama Five-Star Subji" because it has five vegetables in it, and he thought it was five-star yummy. We made it for Balarama's Appearance Day and my Prabhuji liked it so much he had me write down what I did so that we could make it into a recipe and post it on our blog.
400 g paneer
2 medium eggplants (brinjal)
4 medium-small potatoes
3 medium-large carrots
4 large bell peppers (capsicum)
3-4 c bite-size cauliflower florets
1/2 c ghee + ghee for deep-frying
1 T mustard seeds
1 rounded t methi seeds
2 t kolonji
20-30 curry leaves
1/2 t black pepper
1/4 t hing
1 T coriander powder
1 1/2 t turmeric
1/4 c cornstarch (corn flour)
3 c cold water
500 ml full cream milk
1 c heavy cream
1 T salt
Prepare your vegetables and your paneer:
Cut the paneer into bite-size cubes. Deep fry on medium-low heat until light golden color. Remove from ghee and set aside.
Cut eggplant into 1" cubes. Deep fry on high heat until brown and soft as butter inside. Remove, drain and set aside.
Peel and cut potatoes into bite-size cubes. Deep fry on medium heat until they float on top of the ghee and test soft with a small knife. Remove, drain and set aside.
Peel and slice carrots on the diagonal, about 1/4" thick. Deep fry on medium heat until they test soft with a small knife. Remove, drain and set aside.
Remove stem, core and seeds from bell peppers. Cut into 1" pieces. Deep fry on medium heat until they test soft with a small knife. Remove, drain and set aside.
Deep fry the cauliflower florets on medium-low heat until they are soft when tested with a small knife and keep their shape. Don't fry them so much that they are too soft and they fall apart.
Prepare your white sauce:
Place the 1/2 c ghee in the bottom of a large pot. Heat on medium-low flame.
Add the mustard seeds. As soon as they start popping, add the methi seeds, kolonji and curry leaves. Stir for a couple seconds, then after the mustard seeds are finished popping, turn off the flame. Add the black pepper and hing. Stir. Now add the coriander powder and turmeric.
Mix the cornstarch with 1/4 c of the cold water, then gradually stir in the rest of the cold water, making sure to thoroughly blend the water into the cornstarch with each addition of water. Pour into the spice-and-ghee mixture. Add the fried paneer. Turn on heat to high and stir constantly with a wooden spoon until the mixture boils and the cornstarch-water becomes thickened.
Turn down the heat to a slow simmer. Add the milk slowly while stirring constantly until the milk is mixed in thoroughly. Add the cream. Return to a boil. Heat may be turned up now to speed up the boiling process. After it returns to a boil, allow to boil for two minutes. Now add all other ingredients except the salt. Return to a boil while stirring occasionally to keep from sticking on the bottom and then reduce to a simmer. Simmer for 2-3 minutes. After the subji simmers for two or three minutes, turn it off and after the bubbles stop, stir in the salt.
Cover and allow flavors to mingle for a few minutes before offering to Lord Sri Krsna.
Yield: about 1 gallon.
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| Balarama 5 Star Subji (photo courtesy of Aman Swami) |
2 medium eggplants (brinjal)
4 medium-small potatoes
3 medium-large carrots
4 large bell peppers (capsicum)
3-4 c bite-size cauliflower florets
1/2 c ghee + ghee for deep-frying
1 T mustard seeds
1 rounded t methi seeds
2 t kolonji
20-30 curry leaves
1/2 t black pepper
1/4 t hing
1 T coriander powder
1 1/2 t turmeric
1/4 c cornstarch (corn flour)
3 c cold water
500 ml full cream milk
1 c heavy cream
1 T salt
Prepare your vegetables and your paneer:
Cut the paneer into bite-size cubes. Deep fry on medium-low heat until light golden color. Remove from ghee and set aside.
Cut eggplant into 1" cubes. Deep fry on high heat until brown and soft as butter inside. Remove, drain and set aside.
Peel and cut potatoes into bite-size cubes. Deep fry on medium heat until they float on top of the ghee and test soft with a small knife. Remove, drain and set aside.
Peel and slice carrots on the diagonal, about 1/4" thick. Deep fry on medium heat until they test soft with a small knife. Remove, drain and set aside.
Remove stem, core and seeds from bell peppers. Cut into 1" pieces. Deep fry on medium heat until they test soft with a small knife. Remove, drain and set aside.
Deep fry the cauliflower florets on medium-low heat until they are soft when tested with a small knife and keep their shape. Don't fry them so much that they are too soft and they fall apart.
Prepare your white sauce:
Place the 1/2 c ghee in the bottom of a large pot. Heat on medium-low flame.
Add the mustard seeds. As soon as they start popping, add the methi seeds, kolonji and curry leaves. Stir for a couple seconds, then after the mustard seeds are finished popping, turn off the flame. Add the black pepper and hing. Stir. Now add the coriander powder and turmeric.
Mix the cornstarch with 1/4 c of the cold water, then gradually stir in the rest of the cold water, making sure to thoroughly blend the water into the cornstarch with each addition of water. Pour into the spice-and-ghee mixture. Add the fried paneer. Turn on heat to high and stir constantly with a wooden spoon until the mixture boils and the cornstarch-water becomes thickened.
Turn down the heat to a slow simmer. Add the milk slowly while stirring constantly until the milk is mixed in thoroughly. Add the cream. Return to a boil. Heat may be turned up now to speed up the boiling process. After it returns to a boil, allow to boil for two minutes. Now add all other ingredients except the salt. Return to a boil while stirring occasionally to keep from sticking on the bottom and then reduce to a simmer. Simmer for 2-3 minutes. After the subji simmers for two or three minutes, turn it off and after the bubbles stop, stir in the salt.
Cover and allow flavors to mingle for a few minutes before offering to Lord Sri Krsna.
Yield: about 1 gallon.
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