Subzi

Subzi is a term used in South Asian cuisine, primarily in Hindi- and Urdu-speaking regions, to denote vegetables and, more specifically, a dish prepared with vegetables. The word derives from sabzi, meaning vegetables or a vegetable-based dish. In everyday speech, subzi refers to a vegetable curry or stir-fry served as a side dish with bread or rice.

Preparation varies widely by region and household but typical elements include a mix of seasonal vegetables such as potatoes, cauliflower, green beans, spinach, and okra, along with aromatics like onions and garlic, tomatoes, and a blend of spices such as cumin, coriander, turmeric, chili, and garam masala. Subzi can be dry, where the vegetables are sautéed with spices, or gravy-based, with a tomato- or onion-tomato-based sauce.

Vegan adaptations are common, as many subzis use oil instead of ghee and may avoid dairy. Variants often reflect the vegetables used or the method, for example aloo subzi for potato, bhindi subzi for okra, or mixed-vegetable sabzi. In Indian households, subzi is a staple of everyday meals and can appear in richer gravies for festive occasions.

Cultural note: the term is used in both India and Pakistan, and in diaspora communities, with spelling variations such as sabzi, sabji, or subjee.