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Indian Vegetable Recipes
Steamed Vegetable
Dishes - my recipes will send you into culinary heaven - enjoy
these recipes. In India we have a large repertoire of steamed, moist vegetables.
Subtly spiced, and seasoned Indian vegetables come alive with color, taste and aroma.
We serve them with griddle hot chappatis and rice along with dals and yogurt.
The vegetables are generally seasoned then stir-fried and then steamed in their natural
juices. Vegetables may also be pan fried or deep-fried and then cooked with other
vegetables to add texture dimension to the dish. Below are vegetable dishes
that are popular in most Indian homes.
Hint: Keep
the spices ready in a plate for quick use until you are comfortable with the recipes or
use an Indian masala box
Vegetables Gujarati
Style or Shak Recipe
Ingredients:
Choose from 1lb fresh green beans cut into 1 inch lengths or any other vegetable like 1
package coleslaw or cauliflower florets or carrots and peas.
4 tbsp. vegetable oil
1 tbsp. black mustard seed
4 cloves garlic (peeled & finely chopped)
A few thin strips of fresh ginger
1 hot red dried chili (crushed)
1 tsp. salt
˝ tsp. sweetened coconut flakes
black pepper to taste
Method:
1. Heat the oil in a large frying pan over a medium flame. When hot put in the mustard
seeds. As soon as they begin to pop add the garlic/ginger and stir until lightly brown.
Add the crushed red chili and stir for a few seconds. Add the green beans, salt and sweet
coconut. Stir to mix.
2. Turn heat to medium/low. Add 1/2 cup water. Stir and cover the beans for
7-8 mins until they have absorbed the spiced flavors.
3. Add the black pepper, mix and serve.
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A taste of Heaven -
Spice Blend for Wonderful Veggies
- Heat 2 tsp. ghee/ oil in a pan
- Add 1 tsp. subji/vegetable spices
- 1 tsp. fresh ginger minced,
- 16oz veggies and salt to taste.
- Steam till veggies are butter soft.
Gently fold into veggies.
-1 tsp. yogurt or 1 tsp. lime juice
-Optionally add a 1/4t of natural sweetner like jaggery
or for a sweet and sour taste and you may also add coconut shredded
or coconut
milk. |
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Vegetables North
Indian Style or Subzi Recipe
Ingredients:
Choose from 1lb fresh green beans cut into 1 inch lengths or any other vegetable like
cauliflower florets, potatoes or carrots and peas.
1" thick piece of ginger chopped
4 cloves garlic minced
1 cup Water
4 tbsp. Vegetable oil
3 tsp. Whole cumin seeds
2 tsp. Ground coriander seeds
2 medium Tomatoes, peeled (put tomatoes in very hot water for a few seconds, peel off the
skin and finely chop.)
Salt and pepper to taste
3 tbsp. Lemon juice (or to taste)
Method:
1.Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin
seeds. Stir for half a minute. Pour in the ginger-garlic. Stir and cook for about two
minutes. Put in the coriander and stir a few times. Put in the chopped tomatoes. Stir and
cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon.
2. Put in the vegetables and salt and one cup of water and simmer them. Cover, turn
heat to low and cook for 8-10 minutes or until the beans are tender and steamed and the
water has been absorbed.
3. Remove the cover. Add the lemon juice and a generous amounts of freshly ground
pepper. Garnish with cilantro.
Vegetables South Indian Style or Poriyals Recipe
Ingredients:
Choose from 1lb fresh green beans cut into 1 inch lengths or any other vegetable like 1
package coleslaw or cauliflower florets or carrots and peas.
2 tablespoons fresh grated coconut or 2 tablespoons flaked coconut
salt to taste
2 tablespoon water
Seasonings
2 teaspoon oil
1 teaspoon cumin seeds
1 teaspoon black gram dal (washed urad dal), picked over and rinsed
1 teaspoon Bengal gram dal (yellow split peas, chana dal), picked over and rinsed
1 red chilli (chili pepper), halved
1/2 teaspoon asafoetida powder
a few curry leaves
Method
Heat 2 teaspoons oil in a heavy saucepan. Add the mustard seeds, cumin seeds, black gram
dal, halved red chilli, asafoetida powder, and a few curry leaves.
When the mustard seeds splutter, add the chopped beans, salt to taste, and 2 tablespoons
water. Cover saucepan with a lid and simmer over a low heat until the beans are tender.
Add the grated coconut. Mix thoroughly.
Spices for Vegetable
Recipes
Curry
Leaves (Fresh) , Ginger
Root , Garlic
Cloves (Fresh) , Green
Chilies (Fresh) , Fresh
Mint Leaves , Baking
Spice , Mace
Powder or Javentri , Whole
Nutmeg , Kasturi
Methi or Fenugreek Leaves (Shambalileh). , Fried
Onions , Panchpuran-
Indian Five Spice Blend - magical flavor for tomatoes, squash, zucchini, fish , Saffron
, Asafoetida
or Hing (Vandevi) , Mustard
seeds or Rai. , Black
Pepper (Ground) , Cardamom
Pods Green Whole , Red
Chili Ground , Turmeric
Ground or Haldi , Coriander
Seed or Dhania , Coriander
Ground , Cumin
Seed or Indian Jeera , Cumin
Ground , Fennel
Seeds or Saunf , Cloves
, Fenugreek
Seed , Amchur
- Green Mango Powder , Poppy
Seed or Khas Khas , Ajwain
Seed, Bishops Weed, Carom , Black
Salt - Rock Salt or Saindhav , Whole
Round Chilies , Garam
Masala (WholeSpices) Blend , Anardana
/ Pomegranate Seed , Curry
Powder , Cinnamon
(Malabar Cinnamon) , Ginger
Ground , Black
Cardamom , Black
Pepper (Whole) , Sesame
Seeds White , Kallonji
Nigella Seeds , Sesame
Seeds Natural , Coconut
- Shreded and Unsweetened , Coriander-Cumin
Blend , Garam
Masala Powder , Cardamom
Seeds , Green
Cardamom Powder , Nutmeg
Powder , Spice
Box - Traditional Indian , Fennel
Powder , Clove
Powder. , Caraway
Seeds or Shahi Jeera or Kala Jeera , Tamarind
Paste - Tamarindo, Tamar Hind , Ghee
- Clarified Butter 64oz , Ghee
- Claified Butter , Ghee
- Clarified Butter , Jaggery
- Dried Sugarcane Juice , Ghee
- Clarified Butter , Ginger-Garlic
Paste , Garlic
Paste , Ginger
Paste , Coconut
Milk , Coconut
Cream Powder .
Cauliflower Potato dry Curry or Allu Gobi Recipe
Ingredients:
1 cauliflower cut in florets
3/4 tsp. turmeric
4 potatoes peeled and cubed
1 tsp. red Chili Powder
1/4 c Oil
3 tomatoes chopped
1 tsp. cumin seeds
1 tsp. garam Masala Ginger, fresh,
1" 2 tsp. coriander powder
3 garlic cloves
Salt and lime juice to taste.
Method:
1. Heat oil and sauté cumin seeds for about a minute. Add garlic and ginger, stir
and add potatoes.
2. Sauté the potatoes and then add turmeric, coriander powder and chili powder, and
sauté again. Add tomatoes and simmer for about 5 minutes.
3. Add cauliflower and garam masala and heat for about a minute.
4. Lower heat, cover and let simmer for about 15 minutes. The vegetable dish should
be steamed through and the potatoes and cauliflower should be soft and succulent after
having soaked up the spices.
5. Garnish with cilantro and season with a twist of fresh lime juice.
Okra or Bhindi Recipe
Ingredients:
1 lb. okra
2 small Onions sliced
2 small Tomatoes, chopped
1/4 t Turmeric
Salt and chili red pepper to taste (optional)
Oil for frying
Method:
1. Wash the okra and dry it thoroughly. Cut off the heads and cut into small
circles.
2. Pan fry or deep fry the okra until brown. Remove from oil and set aside.
3. In a pan heat a teaspoon of oil and add onions and turmeric and fry until golden
brown.
4. Add the fried okra, salt, pepper, and tomatoes. Cover and let cook on low for 15
minutes. Garnish with a dollop of yogurt (optional)
Browned Potatoes or Khasta Allu Recipe
Ingredients:
7 medium-sized potatoes or 20 - 1 inch size baby potatoes, boiled in their jackets and
cold, then peeled and cubed or left whole if they are baby potatoes.
10 tablespoons vegetable oil
1/8 teaspoon ground asafetida
1 teaspoon whole cumin seeds
1 tbsp. corriander powder
12 whole fenugreek seeds
3 whole dried hot red peppers
1/2 teaspoon ground turmeric
1 1/2 teaspoons salt (or to taste)
1 tablespoon lemon/lime juice
Method:
In a wok, karhai, or 12" pan, heat the oil over medium flame. When very hot, put in
first the asafetida, 5 seconds later the cumin seeds, then the mustard seeds and they will
start popping and sizzling. Quickly add the red peppers and corriander powder. As soon as
the red peppers swell and darken, add the diced potatoes. Fry for 15-20 minutes, until the
potatoes are browned unevenly. They will brown on the sides and this is part of the
process of cooking this dish. Keep scraping the potatoes off the sies of the wok and
mixing the potatoes so as to coat all the potatoes with the spices and to make them crusty
on the outside. The potatoes should be soft inside but crusty and brown
outside. Squeeze lemon/lime juice over potatoes, and add the salt. Garnish
with cilantro.
Indian Vegetable Recipes
Alu Methi
Recipe- Potato Fenugreek Hash Potato Recipe ,
Asparagus,
Peas, and Fenugreek Leaves ,
Avial -
Mixed Veggies Kerala Style ,
Baingan Raita or
Eggplant Raita Dip Recipe ,
Carrot
Potato Dill ,
Eggplant
Puree / Baingan Bharta Recipe from Punjab ,
Louki
(Zucchini) Channa Dal ,
Masala Bhindi
(Okra in Spicy Gravy) ,
Okra cooked
Delhi Style ,
Pan Fried
Potato Hash with Indian Spices ,
Pan Sauteed
Okra with Cumin ,
Paneer
Corn Curry ,
Spinach
and Paneer - Palak Paneer Punjabi Style ,
Spinach
with Scallions India's North West Frontier ,
Spring
Greens Bengali Style - Recipe ,
Spring
Vegetable Soup - Recipe ,
Steamed Carrot
and Beans Recipe ,
Steamed
Carrots and Peas Lightly Spiced ,
Steamed
Zucchini Recipe - Indian Style ,
Stir Fry Indian
Cabbage Vegetable Recipe ,
Stir
Fry Mustard Greens and Spinach Indian Style ,
Stir Fry
Spinach Indian Style ,
Vegetables
Gujarati Style or Shak ,
Vegetarian
Kebab (4 Spinach and Green Pea Patties) ,
Karela
Subzi - Bitter gourd in Coconut Milk
South Indian
potatoes with Mustard Seeds ,
Spiced Tomato
Dish - Tamatar Bartha Recipe ,
South Indian
potatoes with Mustard Seeds ,
Spiced Tomato
Dish - Tamatar Bartha Recipe ,
Pan Fried
Potato Hash with fresh Fenugreek leaves ,
Potatoes crusted
with Fennel, Mustard and Nigella ,
Recipe -
Steamed Cauliflower ,
Vegetable
Lentil Medley - Recipe ,
Sweet and Sour
Hubbard or Acorn Squash ,
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