In India, there is a Hindi saying that goes something like this: Lentils and beans are our spines, but vegetables make up our bodies. No matter what the occasion, we always have a few vegetable dishes, called sabzis, on the table. Here in America, I serve a lot of these dishes at my restaurant, and they’re usually the foundation of the meals I cook for friends at home. Because they’re so nourishing and warming, I think of them as Indian comfort food. They may be a little spicier or have one or two more exotic ingredients than the vegetable side dishes you’re used to, but they’re just as versatile and nutritious, and they’re loaded with flavor.

Seasoning with salt at the end of the cooking process may seem unconventional, but it actually works better in these stir-fries. Salt encourages vegetables to break down and release water, and that is not the goal in these dishes.

比中国炒菜慢且辣。我将萨布斯（Sabzis）称为印度炒菜，因为像中国炒菜一样，它们很容易准备，所有蔬菜都煮在一个锅中。但是，与依靠闪光烹饪并添加调味料和增稠剂的中国炒菜不同，印度萨布兹（Indian Sabzis）采用更多的香料和芳香剂以及一种较慢的烹饪方法来发展深层风味和柔软的质地。

You can learn the basic steps for creating an Indian stir-fry by making any of the recipes on these pages. Then you can improvise your own dishes with my lists of suggested spices and vegetables, and by following the general method below.

A wide, sloped pan is great for this kind of cooking.In India, we use a wok-like vessel called a kadai to cook these vegetables, but any pan with a generous girth (12 inch diameter is good) and rounded sides works well. You could use a large skillet or wok, a Dutch oven, or a brazier. The width is important because you want the liquids released from the vegetables to reduce quickly, and the rounded sides make stirring easier.

Improvise your own Indian stir-fries

Pick from the lists of vegetables and spices here, and then follow the general method shown in the photos above to bring the dish together.

蔬菜：对于这些菜肴，我喜欢按烹饪时间对蔬菜进行分类。您可以在炒菜中添加较短的和更长的蔬菜；只需首先将长期烹饪的菜单添加到锅中，就可以使他们脱颖而出。除非另有说明，否则您应该将蔬菜切碎，切成薄片或将蔬菜切成小块。

Longer-Cooking Vegetables:

• Broccoli (cut into florets)
• 萝卜
• Celery Root
• Hearty Greens (collards, kale, mustard greens)
• Mushrooms
• Onions
• Potatoes
• Radishes
• Sweet Potatoes
• 番茄*
• 萝卜
• 冬南瓜（胡桃，橡子）

Shorter-Cooking Vegetables

• Asparagus
• Baby spinach
• 柿子椒
• Cabbage, white or red (shredded)
• 胡萝卜，碎）
• Cauliflower (cut into florets)
• 切碎的，不加糖的椰子（或在烹饪结束时添加以减少烤面包的味道）
• 新鲜的玉米粒
• 绿豆
• Green peas
• Summer squash like zucchini, pattypan, and yellow
• 瑞士甜菜
• 番茄*

*加入西红柿与煮熟的蔬菜一起加入果酱，柔软的稠度或较短的煮蔬菜，以保留更多的身体和质地。

SPICES & AROMATICS:在这里，您可以给您的个性。与蔬菜一样，我会分阶段将它们添加到锅中，这取决于他们打开口味所需的热量。

Longer-cooking spices:

• Bay leaves
• 豆蔻种子
• Cinnamon sticks
• 胡芦巴种子
• Mustard seeds
• Nigella seeds
• 整个丁香
• Whole peppercorns

Shorter-cooking spices:

• Coriander, seeds or ground
• 小茴香种子
• Curry leaves
• Dried red chiles, whole or flakes
• 胡芦巴叶
• Freshly ground pepper
• Turmeric, ground

Aromatics (add after the spices):

• Ginger
• Garlic
• 辣椒

Delicate spices（在烹饪结束时添加）：

• Cayenne
• Garam masala
• 地面小茴香，烤