The Ultimate Guide to Bangladeshi Hotel-Style Sobji: Easier Than You Think!

Dive into the rich flavors of Bangladeshi cuisine with our Yummy and Easy Bangladeshi Hotel-Style Sobji recipe! This simple yet delightful dish combines a medley of fresh vegetables and aromatic spices, making it a go-to comfort food perfect for any occasion. Whether you're a seasoned chef or a cooking newbie, our step-by-step guide ensures a hassle-free cooking experience.

Why settle for less when you can have the best? Our Bangladeshi Sobji is not just nutritious but also super delicious, taking you on a culinary journey right from your kitchen. This recipe is specially designed to be easy-to-follow and includes commonly found ingredients to make your life simpler.

What sets our recipe apart?

• Authentic Flavors: We use traditional Bangladeshi spices like panch phoron, red chili powder, and garam masala to give you an authentic taste experience.

• Ease of Cooking: Designed for convenience, this recipe is perfect for busy weeknights or leisurely weekends alike.

• Common Ingredients: We prioritize ingredients that you're likely to have in your pantry, making it easy for everyone to join in on the fun of cooking!

Serve this sizzling Sobji hot with roti or rice, and prepare to be amazed.

Ingredients:

• Vegetables of your choice, cut into cube sizes (we used 1 large carrot, 1 cup butternut squash, 1 cup green papaya, 2 green peppers, and 1 cup potato)

• 7-8 green chilis, smashed

• 2½ tbsp cooking oil

• 2 tsp panch phoron

• 1½ cups thinly sliced onions (from 2 medium onions)

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• 2 tbsp water

• 1 tsp red chili powder

• ½ tsp turmeric powder

• 1 tsp salt (or to taste)

• 1 cup water (more if needed)

• ½ tsp coriander powder

• ½ tsp roasted cumin powder

• ½ tsp garam masala

• A big pinch of sugar

Instructions:

1. Prep the Ingredients: Cut all your vegetables into cube sizes. Smash 7-8 green chilis using a mortar and pestle. Set aside.

2. Saute Spices: In a large pan, heat 2½ tbsp cooking oil. Add 2 tsp panch phoron and sauté for 30-40 seconds.

3. Add Onions: Add 1½ cups of thinly sliced onions and sauté until light brown.

4. Garlic and Ginger Paste: Once the onions change color, add a splash of water along with 1 tbsp of garlic paste. Mix well. Add the reserved smashed green chilis and 1 tbsp of ginger paste. Sauté for another 30 seconds.

5. Spice It Up: Add 2 tbsp of water followed by 1 tsp red chili powder, ½ tsp turmeric, and 1 tsp of salt. Sauté for 2 minutes over medium heat.

6. Add Veggies: Add all the prepped vegetables. Mix well with the spices over high heat.

7. Cover and Cook: Turn the heat to medium-high. Cover and cook for 5 minutes, stirring occasionally to prevent burning.

8. More Water: After 5 minutes, add 1 cup of water (add more if needed). Cover and cook until all the vegetables are tender, around 10-12 minutes over low heat.

9. Final Seasoning: Taste the salt and adjust the seasoning by adding salt to taste. Then add ½ tsp each of coriander powder, roasted cumin powder, and garam masala. Mix well and cook for another 1-2 minutes.

10. The Final Touch: Add a big pinch of sugar, mix well, and you're done!