Crisp at the edges and tender through the middle, 8 Spice Veggie Stir fry - 1 Pot Vegetable Masala Subzi is a vegan, vegetarian Gluten-free, Indian, Vegan main made with fenugreek seeds powder, black pepper, and each ground cumin in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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.
