Subzis

Subzis, also spelled sabzis, are vegetable dishes common in Indian and South Asian cooking. The term refers to dishes made with one or more vegetables cooked with a blend of spices, and served as part of a meal. Subzis can be dry preparations, often called bhaji or sabzi, or they can be simmered in a gravy such as a curry.

Typical ingredients include vegetables like potatoes, cauliflower, peas, spinach, okra, green beans, and gourds, along with onions, tomatoes, ginger, and garlic. Flavorings commonly include cumin, coriander, turmeric, chili, garam masala, and mustard seeds, often complemented by a tempering (tadka) of oil heated with spices. The level of heat and gravy varies by region and household.

Regional varieties range from aloo gobi and bhindi masala in North Indian kitchens to Gujarati dry bhajis and coconut-tinted preparations in coastal areas. In South Indian cooking, vegetables may appear in poriyal or avial, while Bengali and other eastern cuisines feature vegetable curries using mustard oil and other regional spices. Subzis also adapt to seasonal produce and vegetarian or vegan diets, reflecting regional harvests and preferences.

Typically, subzis are served with chapati, roti, or rice and may accompany dal or yogurt as part of a thali or everyday meal.