8 Spice Veggie Stir fry - 1 Pot Vegetable Masala Subzi
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
67 kcal
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Course
Main Course
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Cuisine
Indian, Vegan, gluten-free
8 Spice Veggie Stir fry - 1 Pot Vegetable Masala Subzi
Description
The recipe starts by combining the ground spices into a balanced mix. Garlic is lightly browned in neutral cooking oil before the spice blend is quickly toasted to release their fragrance. A medley of chopped vegetables such as cauliflower, carrots, green beans, and peppers are added and tossed thoroughly to coat with the spices. A splash of water helps to cook the vegetables evenly under a covered pan. Green peas are added toward the end, and seasoning is adjusted for salt and heat, resulting in tender vegetables infused with complex flavors.
The dish pairs naturally with Indian lentil dals and steamed basmati rice or can be wrapped with hummus and cooling dressings like vegan ranch for fresh meals. The spice profile combines earthy, warm, and slightly pungent notes, making the vegetables both flavorful and aromatic.
Optional variations include adding tomatoes or chickpeas for body, doubling spices when legumes are included, and adapting the method for Instant Pot preparation with brief pressure cooking for convenience. This flexibility allows the dish to be tailored for vegetarian or vegan diets and scaled in duration and heat intensity.
Ingredients
- 1/2 tsp fenugreek seeds powder the fenugreek seeds and use, powder
- 1/2 tsp black pepper 1/3 tsp for less heat
- 1/2 tsp ground cumin coriander, turmeric, mustard
- 1/3 to 1/2 tsp cinnamon
- 1/3 to 1/2 tsp cayenne pepper or use some paprika and some cayenne
- 1 tsp neutral cooking oil generic cooking oil
- 3 cloves garlic minced
- 3 cups cauliflower carrots, green beans, peppers, zucchini, potatoes, cabbage etc, chopped veggies
- 3/4 tsp salt less or more to taste
- 1/3 cup green peas thawed if frozen
- cilantro for garnish
- lemon for garnish
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
- For a variation, add a chopped tomato after sautéing garlic and spices for two minutes before adding vegetables.
- Include 1 to 1.5 cups of cooked chickpeas or beans during the vegetable cooking step and double the spices to maintain flavor balance.
- The 8 spice mix can be made in bulk by combining equal parts (about 1 tablespoon each) of ground fenugreek, black pepper, cumin, coriander, turmeric, cinnamon, and cayenne or paprika.
- To prepare in an Instant Pot, sauté spices and garlic as usual, add vegetables and a splash of water, then cook on manual for one minute with quick release. Fold in peas, adjust seasoning, and let sit before serving. Additional sautéing can be done if vegetables need further cooking.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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