Indian Vegetables Recipe
The sound of mustard seeds popping in hot oil instantly take me back to my parents' kitchen growing up. I make this quick Indian vegetable recipe, or sabji with mixed vegetables, cumin seeds, and turmeric for a fast meal that tastes warm, earthy, and incredibly comforting without requiring much prep at all. It takes me just 20 minutes to make from start to finish, which is why it is one of my most popular side dishes.
Servings: 2 servings
Calories: 126kcal
Ingredients
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- 1 pinch hing (also known as asafetida)
- ⅓ tsp ground turmeric
- ⅙ tsp cayenne pepper or ½ of a green chili if you have one
- 1½ cups Frozen Veggies I like Trader Joe's Organic Foursome veggie medley
- 2 tsp extra virgin olive oil
- Salt to taste
Instructions
- Heat olive oil over medium/high heat – and add mustard & cumin seeds. Let them fry in the oil until they “pop” (you’ll hear the popping/sizzling noise)
- Once they pop, add the hing, turmeric, cayenne (or green chile)
- Stir the spices, and then add the veggies. Stir the veggies until the spices are evenly incorporated. Let the veggies cook, continually stirring for about 10 minutes. Add salt to taste in the last minute or so of cooking.
- Serve with roti, daal and/or spiced yogurt.
Notes
- My #1 Secret Tip for this Indian vegetables recipe is to wait until the mustard seeds fully pop before adding the vegetables. That quick step helps the spices release much more aroma and flavor into the oil, which makes my vegetables taste amazing.
- Do not overcrowd: Too many vegetables in the skillet can cause steaming instead of sauteing. When this happens, my vegetables end up mushy instead of al dente.
- Use medium heat: Very high heat can burn the spices before the vegetables have a chance to cook properly, which means vegetables may still be cold or frozen on the inside if you remove the skillet from the heat.
- Stir frequently: I stir the vegetables regularly so the spices coat everything evenly, and to prevent any scorching on the base of the skillet.
- Use fresh vegetables if you like: Fresh vegetables can work nicely too; just be sure to cut everything to the same size, and to allow for longer cooking time for firmer vegetables like carrots.
Nutrition
Calories: 126kcal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 65mg | Potassium: 309mg | Fiber: 6g | Sugar: 1g