8 Spice Veggie Stir fry - 1 Pot Vegetable Masala Subzi

5 from 10 votes

8 Spice Veggie Stir fry - 1 Pot Vegetable Masala Subzi

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

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: Gluten-free, Indian, Vegan

Servings:

Author: Vegan Richa

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

US Customary - Metric

Instructions

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.

Notes

Variation: add a chopped tomato after Step 2 and cook for 2 minutes, then add veggies.
Add 1 to 1.5 cup of chickpeas or beans at step 3 along with the veggies. Double all the spices.

8 Spice Mix: Mix equal quantities( 1 Tbsp) of ground fenugreek, black pepper, cumin, coriander, turmeric, cinnamon and cayenne (or half paprika and half cayenne) and store for spicing up the veggies to make a stir fry or roasted veggies.

Add Chickpeas: Add 1 to 1.5 cups cooked chickpeas to the stir fry for filling meal. Double the spices.

Instant Pot: Follow Step 1 and 2 in saute mode, add veggies and splash of water and salt. Cook on Manual for 1 minute. Quick Release, fold in the peas, adjust salt. Close the lid and let it sit for 5 minutes before serving. If the veggies are not cooked, ook on saute for a few minutes. Garnish and serve.

Nutritional values based on one serving

Nutrition

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