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8 Spice Veggie Stir fry - 1 Pot Vegetable Masala Subzi
5 from 30 votes

8 Spice Veggie Stir fry - 1 Pot Vegetable Masala Subzi

This 8 Spice Veggie Stir fry is a one-pot vegetable masala featuring a blend of warming spices such as fenugreek, black pepper, cumin, coriander, turmeric, cinnamon, and cayenne. Mixed vegetables including cauliflower and green peas are sautéed with garlic and coated in the aromatic spice mix, resulting in a savory and mildly spiced dish. It’s a versatile, hearty vegetable preparation that can be served with dal, rice, flatbread, or incorporated into wraps.

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

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

    Cup of Yum
  1. Mix the spices and bowl and set aside.
  2. Heat oil in a skillet over medium heat. Add garlic and cook until golden. Add the spice mix and cook for 30 seconds.
  3. Add the veggies except peas, salt and toss well to coat. Add a splash of water. Cover and cook for 12 minutes..
  4. 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
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 67

% 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.