Spiced Winter Vegetables with Ginger and Turmeric

This vibrant, multi-layered vegetable stir-fry—known in Bengal as a Panchmishali Sobji—is a celebration of winter’s peak produce. Unlike a typical stew where vegetables are simmered into submission, this recipe relies on a two-stage frying technique. By searing the hardier roots first and the delicate brassicas second, we ensure every piece—from the buttery papaya to the snap of the broccoli—retains its structural integrity. The backbone of the dish is the Panch Phoron (Bengali five-spice), which, when bloomed in hot oil, releases a nutty, licorice-like aroma that defines the winter kitchen.

A vibrant plate featuring a delicious Indian-style vegetable curry alongside flaky parathas, garnished with fresh lemon wedges, green chilies, and sliced onions for an added burst of flavor.

The Hardy Base

• 2 to 3 tbsp neutral cooking oil (such as vegetable or grapeseed)

• 1 cup carrots, cut into small cubes

• 1 cup green papaya, peeled and cubed

• 1 cup radish (moola), cubed

• 1 cup potatoes, cut into small cubes

• ¼ tsp ground turmeric

The Delicate Greens

• 1 tbsp neutral cooking oil

• 1 cup cauliflower (fulkopi), cut into small florets

• 1 cup flat beans (seem) or green beans, trimmed

• Pinch of ground turmeric

The Aromatics and Spices

• 2 tbsp neutral cooking oil

• ½ tsp panch phoron (Bengali five-spice blend)

• 3 dried red chilies

• ½ cup yellow onion, thinly sliced

• 1 ½ tsp garlic paste

• 1 tsp ginger paste

• ½ tsp ground turmeric

• 1 tsp Kashmiri red chili powder (for vibrant color)

• 2 small tomatoes, chopped

• 1 cup broccoli, cut into small florets

• 1 cup eggplant (begun), cut into small cubes

• 1 tsp ground coriander

• ½ tsp roasted cumin powder

• 1 tsp kosher salt, plus more to taste

• Pinch of granulated sugar

• 3 to 4 fresh green chilies, slit lengthwise

• 3 tbsp fresh coriander (cilantro), chopped

PREPARATION

Step 1: The Initial Sear

In a large, heavy-bottomed pan or kadai, heat 2 to 3 tablespoons of oil over high heat. Add the carrots, papaya, radish, and potatoes. Dust with ¼ teaspoon of turmeric. Sauté vigorously for 2 to 3 minutes until the edges are golden but the centers are still firm. Remove with a slotted spoon and set aside.

Step 2: Blister the Greens

Add a splash of oil to the same pan. Toss in the cauliflower florets and beans with a pinch of turmeric. Sauté for another 3 minutes over medium-high heat until slightly charred. Transfer these to the bowl with the other vegetables.

Step 3: Build the Masala

Lower the heat to low and add 2 tablespoons of oil. Add the panch phoron and dried red chilies; toast until the seeds crackle and become fragrant (about 1 minute). Add the sliced onions and sauté until translucent and soft. Stir in a splash of water followed by the garlic and ginger pastes. Cook for 30 seconds to cook off the raw aroma.

Step 4: Bloom the Spices

Stir in the turmeric and Kashmiri red chili powder. Cook, stirring frequently, until the oil begins to separate from the spice paste. Add the chopped tomatoes and 1 teaspoon of salt. Cook until the tomatoes break down into a jammy consistency.

Step 5: The Braise

Fold in the broccoli and eggplant, coating them in the masala. Return all the pre-fried vegetables to the pan. Add the coriander powder and roasted cumin. Pour in 1 cup of water. Cover tightly and simmer over medium-low heat for 10 minutes.

Step 6: The Finish

Remove the lid. Taste for seasoning and add a pinch of sugar to balance the heat. Scatter the fresh green chilies and chopped coriander over the top. Cover and give it a final 5-minute steam on low heat. The vegetables should be tender enough to pierce with a fork but should not lose their shape.

COOK’S NOTES

Serve hot alongside buttery parathas, crisp rotis, or a mound of steaming basmati rice. For an extra layer of indulgence, a small dollop of ghee just before serving elevates the earthiness of the roasted cumin.