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indian vegetables served in a stainless steel pot with naan and rice on the side
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5 from 13 votes

Indian Vegetables Recipe

Indian Vegetables or Vegetable Sabji is best described as sautéd veggies with roasted Indian spices to amp up the flavor. It's a delicious side dish, or can be a main meal when served with roti, daal, or spiced yogurt for protein!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Indian
Diet: Diabetic, Gluten Free, Hindu, Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 2 servings
Calories: 126kcal
Author: Anjali Shah



  • 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.


  • Make sure to temper your spices before adding your vegetables - this will allow them to fully "bloom" and become aromatic, giving your veggies the best flavor possible!
  • If you prefer, use fresh vegetables. They will require slightly more cooking time.
  • A great way to make this recipe your own is to add a mix of vegetables you like best! Leafy greens, red onion, French beans are all excellent additions.


Calories: 126kcal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 65mg | Potassium: 309mg | Fiber: 6g | Sugar: 1g