Indian Vegetable Recipes

Indian Vegetable Recipes

It's amazing what a few spices and herbs can add to an otherwise simple vegetable dish, and Indian spice combinations really do something special.

These are slightly different from what you might get at your favorite Indian restaurant but they get rave reviews from clients, friends and family alike.

So delicious and easy. Try these vegetable recipes inspired by the flavors of India and let me know what you think.

indian vegetable recipes

Indian Vegetable Recipe
Indian Spiced Cauliflower
Serves 4

Ingredients:

1 large cauliflower – cored and cut into florettes
4 tablespoons ghee
1 teaspoon yellow or brown mustard seeds
1 teaspoon onion seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon cayenne - optional
½ teaspoon ground ginger
½ teaspoon turmeric
good grey sea salt to taste
juice of half a lemon

Preparation:

Steam the florettes just until tender-crisp. While cauliflower is cooking, heat the ghee in a large skillet over medium-low heat and fry all the seeds gently until they start to crackle. Add the remainder of the spices and salt and fry for one minute before adding in the steamed cauliflower. Turn down the heat and stir carefully to make sure all the florets are well coated with the spice mixture. Let it cook over low heat for about 5 minutes. Turn off the heat and sprinkle on the lemon juice. Serve warm.

Variation:

Try a mixture of cauliflower and chopped greenbeans.

Add 1 large chopped tomato to the skillet when you add the steamed cauliflower.


Indian Vegetable Recipes
Cabbage Sabji
Serves 3- 4

Try it with a pork roast, or as a unique side dish for Chicken Tikka or kebabs.

Ingredients:

2 tablespoons ghee
6 cups finely sliced cabbage
½ teaspoon cumin seeds
1 teaspoon of your favorite curry powder
good grey sea salt to taste

Preparation:

Heat a large skillet over medium heat. Melt the ghee and add the cumin seeds. When the seeds are fragrant and a shade darker, add the curry powder and fry it for a few seconds. Add the cabbage and a sprinkle of sea salt and stir well. Sautee the cabbage, stirring frequently until it is very tender, about 15 minutes. Taste and add more sea salt if needed. Serve warm.

Variation:

Omit the curry powder and substitute caraway seeds or dill seeds for the cumin seeds.



Indian Vegetable Recipes
Indian Eggplant - Bangain Bharta
Serves 3

This preparation makes a very tender finished dish, almost like mashed spiced eggplant. I love it as a side dish with simple roast chicken, grilled lamb or fish.

Tip on choosing eggplants - go for firm ones, lighter in weight (heavy ones usually have more seeds).

You can roast the eggplant a day ahead.

Ingredients:

1 large purple eggplant
4 tablespoons ghee
1 medium onion – chopped
1 or 2 fresh hot chiles (jalapeno or Serrano are good choices) – seeded and finely chopped
2 or 3 large cloves garlic – crushed and minced
1 inch piece fresh ginger – peeled and minced
1 large roma tomato - chopped
1 teaspoon cumin seeds
1 teaspoon turmeric
1 ½ teaspoons garam masala
1 tablespoon fresh lemon juice
good grey sea salt to taste
chopped fresh cilantro for garnish

Preparation:

Preheat oven to 400F – bake eggplant for 30 to 40 minutes or until tender throughout. Remove from oven, and let it cool enough to handle. Slice it in half lengthwise, and remove any large seed pockets. Peel it if you prefer, or leave the skin on and chop eggplant into bite size cubes. Set aside.

Heat ghee in a large skillet over medium heat. Add the cumin seeds and fry them for about 30 seconds. Add the onion, garlic, ginger and fry until the onions are getting lightly browned and soft. Add the garam masala and turmeric and fry mixture for one minute. Add tomatoes and hot chiles and cook 5 minutes. Add eggplant and sea salt to taste. Mix well and simmer another 5 minutes. Remove from heat and spoon mixture into a serving dish and there you go - you've made a traditional Indian vegetable recipe that's sure to please! Sprinkle on the lemon juice and serve warm, garnished with chopped cilantro.

Indian Vegetable Recipes



Indian Vegetable Recipes
Indian Spinach Curry
Serves 3 - 4

Most Indian spinach recipes are made with canned spinach. My recipe calls for frozen, which is perfect for this dish. You can also use fresh spinach if you have a lot of it! I almost always prefer fresh to frozen vegetables, but I actually like the frozen spinach for this kind of recipe, because it’s already compacted and easy to work with.

You will not believe how delicious this is. It might just be my favorite out of all the Indian vegetable recipes.

Ingredients:

2 boxes of frozen spinach, thawed, drained, & squeezed of excess water
2 tablespoons ghee
1 medium onion – finely diced
1 inch piece fresh ginger – peeled and minced
2 large cloves garlic – crushed and minced
1 tablespoon ground cumin
1 teaspoon ground coriander
½ teaspoon dry ground mustard
¼ teaspoon garam masala
¼ teaspoon turmeric
pinch of cinnamon
1 cup coconut cream (a thicker version of coconut milk, or substitute 1 regular can coconut milk)
good grey sea salt to taste

Preparation:

In a medium soup pot, heat one tablespoon of the ghee. Add the onion and sautee for two minutes. add the ginger and garlic and sautee one minute more. Add the rest of the ghee, and all the spices. Stir and sautee for about thirty seconds. It will all get kind of stuck to the bottom of the pan, but as long as it isn’t burning, that’s just fine. Now add the coconut cream and stir to combine, using a wooden spoon to scrape gently at the bottom to un-stick the spice mixture. Let mixture simmer on medium-low for a few minutes, stirring frequently, until the sauce has reduced by a third (if you are using coconut milk, let sauce reduce by half). Add the spinach and gently stir to combine it well with the sauce. Let spinach simmer uncovered, stirring occasionally, on low heat for about 10 - 15 minutes, or until the mixture is nice and saucy - not too thick, but not still watery. Add sea salt to taste, stir well, and simmer 2 minutes more. Remove from heat and serve hot.


Indian Vegetable Recipes - back to Home Page

Vegetable Recipes Main Page