Cream Subji

Dinadyadra dasi

For the Sauce:

Half pint of cream
3 tsp salt
1 tsp black pepper
1 tsp turmeric
10 medium potatoes cubed.
2 peppers cut into ½ inch pieces.

Sometimes on special occasions I make this very simple to make but opulent Subji. I like to use potatoes and peppers as my veg, however any mix can be added to the basic sauce. Potatoes and corn, potatoes and peas, potatoes and green beans to mention a few. Yoghurt can be substituted for cream. Cauliflower and potato is my favourite combination for yoghurt.

Served with rice and fresh bread or puris, this is a feast preparation. It is not a dish you would eat everyday as it is so rich. But when you want to impress your friends it is a winner! It is also a popular preparation for the main offering to Krishna in the temple.

Add salt, pepper and turmeric to cream. Stir and mix well. Fry the potatoes and peppers and drain, add them to the sauce 10 minutes before serving. Heat slowly to avoid scorching. Stir gently to coat the veg with the sauce. The cream subji is now ready to offer and serve.