How much subji to cook?

How to cook subji

Products
Paneer cheese (can be replaced with suluguni, chechil or Adyghe cheese) - 250 grams
Tomato - 1 piece
Potatoes - 3 tubers
Sweet bell pepper (red or yellow) - 1 piece
Cabbage - half a head of cabbage weighing 2 kilograms
Ginger root - 1 centimeter
Cumin seeds - 1 teaspoon
Curry leaves - 2 pieces
Hot red pepper - half a pod
Ground coriander - 1 teaspoon
Turmeric - a pinch
Dried Shambhala leaves - 1 tablespoon
Asafoetida - a pinch
Ghee oil (can be replaced with vegetable oil) - 3 tablespoons
Ground black pepper - 1/3 teaspoon
Salt - half a teaspoon

How to cook subji
1. Put ghee in a deep frying pan, put on a low heat, melt the butter.
2. Wash, peel, chop ginger and red capsicum.
3. Put cumin in a skillet with butter, keep on medium heat for a couple of minutes, until the seeds begin to crackle.
4. Add ginger and paprika to the cumin seeds, keep on medium heat for 3 minutes, until the ginger is golden brown.
5. Put coriander, asafoetida, black pepper, curry, shambhala, turmeric in a skillet with spices, mix, keep for 2 minutes over medium heat.
6. Cut the cheese and peeled potatoes into 2 cm thick squares.
7. Chop the cabbage into 4 cm long strips.
8. Wash the bell pepper, remove the seeds and stalk, cut the pulp into squares 2 centimeters wide.
9. Put cheese in a skillet with spices, fry over medium heat for 5 minutes until a crust forms.
10. Add vegetables to the cheese and spices: potatoes, cabbage, peppers, salt, stir, fry over high heat for 3 minutes.
11. Reduce heat to low, pour vegetables with 100 ml of hot water, cover, keep on medium heat for 10 minutes.
12. Dip the tomato in boiling water for 2 minutes, remove, remove the skin, cut into cubes 1 centimeter thick.
13. Add the tomato to a skillet with vegetables, cook for 15 minutes, covered over low heat.