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Curried Vegetables Indian

Eat.East.Indian's picture
Learn how to make this flavorful Indian dish with vegetables of your choice and basic Indian spices. These mixed spicy vegetables go very well as a side dish with any curry or you can enjoy them with Indian flat breads. They are healthy, easy to make and simply great on their own too!
Ingredients
  Vegetable oil 2 Tablespoon
  Cumin seeds 1 Teaspoon
  Mustard seeds 1 Teaspoon
  Ginger 1 Inch, chopped
  Garlic cloves 2 Medium, chopped
  Green chili 1 Medium, chopped
  Onions 1 Medium, sliced
  Potato 1 Large, chopped
  Water 2 Tablespoon
  Carrots 1⁄2 Medium, chopped
  Cauliflower florets 1 Cup (16 tbs)
  Brussel sprouts 1⁄2 Cup (8 tbs)
  Shredded cabbage 2 Cup (32 tbs)
  Red bell pepper 1 Medium, chopped
  Turmeric 1 Teaspoon
  Red chili powder 1⁄2 Teaspoon
  Garam masala 1⁄2 Teaspoon
  Salt To Taste
  Lemon juice 1 Tablespoon
  Cilantro leaves 2 Tablespoon, chopped finely
Directions

MAKING
1. Heat a pan with a couple of tbsp oil. Add cumin seeds and mustard seeds.
2. When the seeds splutter, add the chopped ginger, garlic, green chili and onions. Stir to caramelize the onions.
3. When the onions turn golden brown, add the chopped potatoes.
4. Add little water, add the carrots, cauliflower florets, Brussel sprouts, cabbage and bell pepper.
5. Add turmeric and red chili powder, Cover the pan and let the vegetables steam in their own moisture. Stir occasionally to avoid the vegetables from sticking to the bottom of the pan.
6. Add garam masala, salt and lemon juice. Stir well.
7. Garnish with chopped cilantro leaves.

SERVING
8. Serve with roti, naan or paratha.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Side Dish
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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