8 Spice Veggie Stir fry - Vegetable Masala Subzi. Use up the veggies to make this dry Veggie Stir fry with Indian Spices. Serve with Dal or Curries or make a wrap with a dressing of choice. Vegan Gluten-free Soy-free Nut-free Recipe
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 4
- Category: Main Course
- Cuisine: Gluten-free, Indian, Vegan
Ingredients
- 1/2 tsp fenugreek seeds powder (powder the fenugreek seeds and use)
- 1/2 tsp black pepper (1/3 tsp for less heat)
- 1/2 tsp each ground cumin (,coriander, turmeric, mustard)
- 1/3 to 1/2 tsp cinnamon
- 1/3 to 1/2 tsp cayenne (or use some paprika and some cayenne)
- 1 tsp oil
- 3 cloves of garlic minced
- 3 cups of chopped veggies such as cauliflower (carrots, green beans, peppers, zucchini, potatoes, cabbage etc)
- 3/4 tsp salt (less or more to taste)
- 1/3 cup green peas (thawed if frozen)
- cilantro and lemon for garnish
Method
- Mix the spices and bowl and set aside.
- Heat oil in a skillet over medium heat. Add garlic and cook until golden. Add the spice mix and cook for 30 seconds.
- Add the veggies except peas, salt and toss well to coat. Add a splash of water. Cover and cook for 12 minutes..
- Toss well, add peas and mix in. Taste and adjust salt and heat. Cover and cook for another 5 minutes or until the veggies are tender to preference
- Garnish with cilantro and lemon. Serve with dal and rice/flatbread or make Wraps with hummus or lentil hummus and cooling dressing such as vegan ranch.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.