Indian food. Proper, like.

SUBJI  (sub-jee) n.

1. The Punjabi term for curry

2. Applicable to vegetarian and meat dishes.

3. Makes your life better, no need for bland takeaways

4. A perfect cooking experience with Subji San.

We all like Indian Food don’t we? Curry, whatever you want to call it, has become a part of the British culinary blueprint. It’s become our second nature and accessible to most. Did you know that most of the Indian restaurants up and down the country mainly focus on Punjabi food? It’s become the most accessible of the various cuisines from the Indian sub-continent and a part of our national identity.

That's where Subji comes in - their ethos is simple; to show you the value in cooking Indian food the way it’s meant to be cooked.  They enable you to gain the skills to cook authentic Indian food in your own home without all the fuss. Simple. You don’t need to go to a restaurant, and you certainly don’t need to get that takeaway.

The dishes available to learn from Subji are traditional and home-based. Most of them you’ll recognise, but a lot you won’t – but their approach remains simple. To strip away the unnecessary restaurant veneer and show you how Indian food is meant to be cooked. You’ll still find a Korma in the Subji archive but cooked the way it’s meant to be. Trust us, once you’ve begun making it yourself you’ll never look at an Indian takeaway in the same way.

What do I get?

All your classes include comprehensive tuition, your ingredients (if you don’t decide to provide your own*), and a copy of the recipe. Learn all about the specific ingredients, how combinations work and the skills to understand each stage of the cooking process. They appreciate in this day in age we're all more food aware and more experimental; so you may have most of the spices already / or prefer to buy certain fresh produce inline with your own budget and beliefs.

*That's why Subji offer 2 different prices; one where you provide the ingredients; the other where you leave it to us. 

Subji have kindly shared this Black Eyed Pea Subji recipe with the Edible blog readers as an example of the kind of food you'll learn to cook and master. 

Ingredients (for 4 People)

Vegetable Oil

1 medium red onion, finely chopped

2 cloves garlic, crushed.

2-3 inch piece of ginger peeled and grated.

3 green chillies, finely chopped (include the seeds)

1 tin of chopped tomatoes, or fresh chopped equivalent

1 teaspoon of crushed cumin seeds

2 tins of black-eyed peas, drained (or 1 cup dried equivalent, soaked overnight in boiling water drained and then simmered in fresh water for approx 45 minutes). Just use the tins eh?!

2 cups water

1 teaspoon Turmeric

1.5 teaspoons of ground Coriander

1.5 teaspoons of ground Cumin

2 tablespoons of Garam Masala

1 tablespoon of Salt.

2/3 teaspoon of Pepper

1 small handful of fresh chopped Coriander

Juice of 1 lemon. 

Method

In 2 tablespoons of oil, gently fry the onion, garlic, ginger and chillies together with the cumin seeds for about 5 minutes, until softened. Add the tomatoes and cook for about 5 minutes, then add the Turmeric, ground Coriander, ground Cumin, Garam Masala and Salt. Cook out the spices for a good 5-7 minutes.

Add the black eyed peas and the 2 cups of water; and gently simmer for about 20 minutes until the sauce has reduced by a 3rd and is thickened. Finally add the fresh coriander leaves and the lemon juice and serve.


You can learn more about Subji over at their website