Indian Spiced Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED INDIAN-SPICED VEGETABLES



Roasted Indian-Spiced Vegetables image

These Indian-inspired roasted vegetables have a pop of flavor and a hint of heat from the aromatic and well-known Indian spice blend, garam masala. If you cannot find garam masala in the international section of your grocery store or ethnic market, there are many recipes available online to make your own.

Provided by France C

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 45m

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil
2 teaspoons garam masala
1 teaspoon salt
2 medium potatoes, peeled and cut into 1-inch cubes
2 cups cauliflower florets
1 medium yellow onion, cut into 1/2-inch wedges
2 tablespoons minced cilantro

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle with oil mixture and toss to coat. Spread vegetables out on the prepared baking sheet.
  • Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.

Nutrition Facts : Calories 198.7 calories, Carbohydrate 24.5 g, Fat 10.5 g, Fiber 4.5 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 607.3 mg, Sugar 3.2 g

INDIAN-SPICED PICKLED VEGETABLES



Indian-Spiced Pickled Vegetables image

Provided by Lillian Chou

Categories     Wok     Garlic     Ginger     Vegetable     Side     Thanksgiving     Vegetarian     Spice     Cauliflower     Hot Pepper     Root Vegetable     Carrot     Fall     Winter     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 15

1/2 seedless cucumber
1/2 large head cauliflower, cut into 1 1/2-inch-wide florets (4 cups)
1/2 lb carrots (4 medium), cut into 2 1/2- by 1/2-inch sticks (2 cups)
3 tablespoons coarsely chopped garlic (6 cloves)
3 tablespoons coarsely chopped peeled ginger
1 tablespoon mustard seeds (preferably black or brown)
1 teaspoon coriander seeds
1 teaspoon ground turmeric
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/3 cup vegetable oil
5 (2-inch) dried hot red chiles, wiped clean
1/2 cup distilled white vinegar
3 tablespoons packed dark brown sugar
Equipment: an electric coffee/spice grinder; a well-seasoned 14-inch flat-bottomed wok

Steps:

  • Preheat oven to 250°F with rack in middle.
  • Trim end from cucumber, then halve lengthwise. Scrape out and discard any seeds with a small spoon, then cut into 2- by 1/2-inch sticks.
  • Cook cauliflower and carrots together in a large pot of boiling salted water (1 1/2 tablespoons salt for 3 quarts water), stirring occasionally, 1 minute. Drain in a colander, then put colander in an ice bath. Drain again in colander, then pat vegetables very dry.
  • Arrange cauliflower, carrots, and cucumber in 1 layer in a 17- by 12-inch shallow baking pan and bake, stirring occasionally, until vegetables are dry and slightly limp, about 30 minutes.
  • Pulse garlic and ginger with 1 teaspoon salt in a food processor until finely ground, then transfer to a bowl. Pulse mustard seeds in spice grinder until coarsely ground, then stir together with remaining spices. Heat wok over high heat until a drop of water evaporates instantly. Pour oil down side of wok, then tilt wok to swirl, coating side. When oil just begins to smoke, add chiles and spice mixture and cook, stirring, 10 seconds. Add garlic mixture and cook, stirring, until golden, about 15 seconds. Add vegetables, vinegar, and brown sugar and bring to a boil, stirring until sugar has dissolved. Transfer to a shallow dish and cool to room temperature, stirring occasionally, about 1 hour.
  • Transfer to an airtight container and chill, shaking once or twice a day, 1 week (to allow flavors to develop).

ROASTED VEGETABLES WITH INDIAN SPICES



Roasted Vegetables With Indian Spices image

Brings a wonderful smell when roasting. Goes well with brisket or chicken. Personally I like it as it is, without meat or fish. I usually serve it over cous-cous.

Provided by Chef Dudo

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb potato
1 lb carrot
1 lb parsnip
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons mixed ground pepper
3 -5 drops hot sauce or 3 -5 drops Tabasco sauce
3 tablespoons olive oil
1 ounce butter, melted
flaked sea salt

Steps:

  • Preheat the oven to 400F.
  • Mix cumin, coriander, pepper and chillies with the oil and butter.
  • Peel the potatoes, carrots and parsnips and cut into chunks, or halve lengthways.
  • Put in a roasting tin large enough to take them in a single layer.
  • Pour the spice mixture over the vegetables and toss everything together until well coated.
  • Roast for about 1 hour until golden and crisp, turning the vegetables a couple of times during cooking so they brown evenly.
  • Sprinkle with sea salt and serve.

Nutrition Facts : Calories 246.4, Fat 11.3, SaturatedFat 3.5, Cholesterol 10.2, Sodium 99.9, Carbohydrate 35.3, Fiber 8.1, Sugar 7.9, Protein 3.5

INDIAN SPICED VEGETABLES



Indian Spiced Vegetables image

Yield 4 servings

Number Of Ingredients 22

1 1/2 teaspoons turmeric (eyeball it in your palm)
1 teaspoon ground coriander (eyeball it)
1 teaspoon cumin seeds
1 tablespoon curry powder (about a palmful)
1/2 teaspoon cayenne pepper
2 pinches of ground cinnamon
3 large waxy white potatoes, peeled and diced
Coarse salt
1 head of cauliflower, cut into small florets
1 tablespoon vegetable oil (once around the pan), plus some for drizzling
2 tablespoons unsalted butter, cut into pieces
1 medium onion, chopped
3 garlic cloves, chopped
1 15-ounce can chick peas, drained
1 cup chicken stock or broth
1 cup frozen green peas
1 small head of iceberg lettuce, shredded
1/4 cup sliced or slivered almonds
4 radishes, thinly sliced
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh flat-leaf parsley or cilantro, your choice
Juice of 1 lemon

Steps:

  • Combine the ingredients for the spice blend and reserve.
  • Place the potatoes in a pot and cover them with water. Cover the pot with a lid and bring to a boil. Take off the lid and add salt. Boil the potatoes for 6 to 7 minutes, then add the cauliflower to the same pot. Cook for 2 to 3 minutes longer, then drain. The potatoes and cauliflower should still be a little undercooked.
  • Heat a large skillet over medium heat. Add the vegetable oil, then the butter. When the butter melts into the oil, add in the onions and garlic and sauté for 5 minutes. Add the drained potatoes and cauliflower and the chick peas and combine. Stir the reserved spices into the vegetables and cook for a minute or two to develop the flavors. Stir in the stock and turn the vegetables to evenly distribute. The dish will turn a bright yellow. Cook over medium-low heat for 2 to 3 minutes longer. Add the peas and turn off the heat. The carry-over heat will warm them through. Taste to adjust the salt in the dish.
  • In a large bowl, combine the shredded lettuce with the almonds, radishes, mint, and parsley or cilantro. Dress the salad with the lemon juice, a drizzle of vegetable oil, and some salt. Pile the salad on plates, top with the hot vegetables, and serve.

More about "indian spiced vegetables recipes"

INDIAN SPICED VEGETABLES RECIPE | EAT SMARTER USA
indian-spiced-vegetables-recipe-eat-smarter-usa image
2016-10-10 Blanch the tomatoes for a few seconds. Peel, quarter and core the tomatoes. Cut the tomatoes into strips. 4. Heat the ghee in a pan. Saute the …
From eatsmarter.com
Cuisine Asian, Indian, From Saxony
Total Time 30 mins
Servings 2


INDIAN-SPICED ROOT VEGETABLE CURRY - COOK VEGGIELICIOUS
indian-spiced-root-vegetable-curry-cook-veggielicious image
2021-04-29 Preheat the oven to 180°C (fan)/200°C/gas mark 6. Peel a medium swede, 4 turnips, 2 large carrots and 1 large potato. Chop into bite sized pieces and place in a roasting tin. Add 1 tablespoon cumin seeds and 1 tablespoon …
From cookveggielicious.com


17 BEST INDIAN VEGETABLE RECIPES - NDTV FOOD
17-best-indian-vegetable-recipes-ndtv-food image
2022-06-23 Here are our 17 best Indian vegetable recipes to spruce up your meal time: 1. Palak Bhurji. A light and fresh palak recipe with a mild seasoning and some crushed paneer, perfect to team with piping hot phulkas. This is a …
From food.ndtv.com


INDIAN SPICED ROASTED VEGETABLES {VEGAN} - ITS YUMMI
indian-spiced-roasted-vegetables-vegan-its-yummi image
2014-10-22 Mix the water, oil, lemon juice, turmeric, paprika, cumin, salt and pepper together and pour over the vegetables. Mix to combine ensuring they are evenly coated in the liquid. Place in oven and roast for 60-75 minutes, or until …
From itsyummi.com


INDIAN SPICED ONIONS RECIPES - NDALU.UK.TO
1 onion, chopped: 2 teaspoons ketchup: 1 teaspoon lemon juice: 1 tablespoon white sugar: 1 pinch salt: 1 teaspoon chopped fresh cilantro: 1 teaspoon chopped fresh fenugreek leaves
From ndalu.uk.to


INDIAN SPICED ROASTED VEGETABLES |HEALTHY-ISH & HAPPY
Nov 13, 2021 - Elevate the simple roasted vegetables with flavorful Indian spices. This warm and comforting dish is perfect alongside your favorite curry or daal. Nov 13, 2021 - Elevate the …
From pinterest.com


ROASTED INDIAN-SPICED VEGETABLES | ALLRECIPES
These Indian-inspired roasted vegetables have a pop of flavor and a hint of heat from the aromatic and well-known Indian spice blend, garam masala. If you cannot find garam masala …
From stage.element.allrecipes.com


ROASTED INDIAN-SPICED VEGETABLES WITH LIME-CILANTRO BUTTER
2019-10-14 2. Put all the vegetables in a very large bowl; add the garlic and oil, then season with salt and pepper. In a dry frying pan over medium heat, toast the cumin and coriander …
From purewow.com


INDIAN SPICED VEGETABLE SOUP RECIPE (VEGAN) - KINGFIELD KITCHEN
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper, …
From kingfieldkitchen.com


INDIAN SPICED VEGETABLE MEDLEY - HILAH COOKING
2011-09-09 Instructions. Combine the ginger, turmeric, and water in a blender and make a paste. Heat the oil in a large skillet over high heat and add the paste. Fry it for about a minute. …
From hilahcooking.com


INDIAN-SPICED ROASTED VEGETABLES | COOK SMARTS
Make. Preheat oven to 500F (260C) degrees. Divide and spread vegetables out onto two sheet pans. Cover tightly with foil and roast for 10 minutes. Mix spices, brown sugar, and cooking oil …
From mealplans.cooksmarts.com


INDIAN SPICED CHICKEN AND VEGETABLES RECIPE - @ATKINS
Scatter the vegetables on the sheet pan with the chicken. In a small bowl whisk together the oil, cider vinegar and chicken stock. Pour over the vegetables avoiding the chicken then roast for …
From atkins.ca


INDIAN SPICED CHICKEN AND VEGETABLES RECIPE - @ATKINS
Scatter the vegetables on the sheet pan with the chicken. In a small bowl whisk together the oil, cider vinegar and chicken stock. Pour over the vegetables avoiding the chicken then roast for …
From atkins.com


INDIAN SPICED VEGETABLES RECIPE - EASY RECIPES
Stir the reserved spices into the vegetables and cook for a minute or two to develop flavors. Stir in stock. 1 small bunch cilantro, stems minced, leaves torn. 3 large carrots, sliced into 1/8 ” …
From recipegoulash.cc


RECIPE: INDIAN-SPICED CHICKEN & VEGETABLES WITH ROASTED …
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Place on a sheet pan. Drizzle with 1 …
From blueapron.com


INDIAN SPICED VEGETABLES IN SOUR CREAM RECIPE | CDKITCHEN.COM
directions. Melt butter in 12-inch skillet until sizzling; add cumin, coriander, ginger root, garlic, turmeric and salt. Cook over medium-high heat, stirring constantly, until spices begin to brown …
From cdkitchen.com


Related Search