8 Spice Veggie Stir fry - 1 Pot Vegetable Masala Subzi

Name: 8 Spice Veggie Stir fry - 1 Pot Vegetable Masala Subzi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1/2 tsp fenugreek seeds powder; 1/2 tsp black pepper; 1/2 tsp EACH ground cumin; 1/3 to 1/2 tsp cinnamon; 1/3 to 1/2 tsp cayenne; 1 tsp oil; 3 cloves of garlic minced; 3 cups of chopped veggies such as cauliflower; 3/4 tsp salt; 1/3 cup green peas; cilantro and lemon for garnish

User Reviews

5.0

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
67 kcal
Course
Main Course
Cuisine
Indian, Vegan, gluten-free

8 Spice Veggie Stir fry - 1 Pot Vegetable Masala Subzi

Danielle Hudson

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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

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Ingredients

Servings

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

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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 Information

Show Details

Calories 67kcal (3%) Carbohydrates 12g (4%) Protein 1g (2%) Fat 1g (2%) Sodium 504mg (21%) Potassium 345mg (10%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 16265IU (325%) Vitamin C 11.4mg (13%) Calcium 43mg (4%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 67 kcal

% Daily Value*

Calories	67kcal	3%
Carbohydrates	12g	4%
Protein	1g	2%
Fat	1g	2%
Sodium	504mg	21%
Potassium	345mg	7%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	16265IU	325%
Vitamin C	11.4mg	13%
Calcium	43mg	4%
Iron	0.8mg	4%