Best 3 Fragrant Indian Vegetables Recipes

The vibrant and aromatic world of Indian cuisine beckons with its diverse range of fragrant vegetable dishes, each offering a tantalizing blend of flavors, textures, and colors. From the mild and creamy korma to the fiery and tangy vindaloo, the culinary landscape of India is a rich tapestry of culinary delights that caters to every palate. In this article, we'll embark on a culinary journey across the vast culinary landscape of India, exploring and discovering the best recipes for cooking fragrant Indian vegetables that will transport your taste buds to a world of culinary enchantment.

Let's cook with our recipes!

FRAGRANT VEGETABLES

Fragrant Vegetables image

Provided by Marian Burros

Categories dinner, main course

Time 20m

Yield 4 - 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
3 large onions, sliced thin
2 teaspoons minced garlic
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 tablespoon grated fresh ginger
1/4 to 1/2 teaspoon hot red-pepper flakes
8 ounces carrot sticks
8 ounces cauliflower florets
1 pound broccoli florets
1 28-ounce can plum tomatoes, drained
Freshly ground black pepper to taste
Salt, if desired
Fresh coriander, if desired

Steps:

Heat oil in skillet and saute onions until golden and very soft.
Stir in garlic, cumin, cinnamon, ginger and hot pepper flakes and cook, stirring, about 1 minute.
Add carrots and cook 5 minutes.
Stir in caulifower and broccoli. Crush the drained tomatoes in your hand directly into the skillet. Season with black pepper. Cover and simmer about 10 minutes so flavors can meld. Add salt, if desired. Serve over couscous, sprinkled with fresh coriander leaves, if desired.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 5 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 774 milligrams, Sugar 8 grams

FRAGRANT INDIAN VEGETABLES

Fragrant Indian Vegetables image

Provided by Marian Burros

Categories side dish

Time 45m

Yield 2 large or 3 smaller servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds of eggplant, sliced about 1/4 inch thick
4 tablespoons corn, canola or safflower oil plus a little for brushing
3/4 pound large new potatoes, scrubbed and unpeeled
1 pound onion, coarsely chopped
2 large cloves garlic, minced
1 1/2 teaspoons ground cumin
1 bay leaf
1 head cauliflower, flowerettes cut into bite-size pieces
1 1/2 tablespoons coarsely grated fresh ginger
6 canned Italian plum tomatoes, well drained
1/2 cup chopped cilantro
1 cup or more nonfat plain yogurt

Steps:

Heat oven broiler and cover broiler pan with aluminum foil.
Arrange eggplant slices on broiler pan and brush lightly on both sides with oil. Broil eggplant as close to heat as possible, watching that the slices do not burn. When one side is brown, turn and brown on second side. Total broiling time about 15 minutes.
Cut the potato slices into quarters and saute in 2 tablespoons of oil until slices begin to brown and soften. Remove and set slices aside. In same skillet pour remaining oil and saute onion and garlic in oil for a minute or two. Add cumin and bay leaf and mix well; continue to saute until onions soften and take on color.
Add cauliflower, ginger and tomatoes, breaking up tomatoes with hands before adding them to pan. Cover and cook about 5 minutes, until cauliflower is done.
When eggplant is cool enough to be handled, trim off skin, cut into large chunks and add to skillet to heat through.
Serve with cilantro and yogurt.

INDIAN ROOT VEGETABLES

Indian Root Vegetables image

Looking at several root vegetables milling around the kitchen, I came up with this recipe that spices up these veggies with typical Indian spices and a few other fun additions. Tomatoes help make a pseudo-gravy. Serve with basmati rice. Reduce number of red peppers to reduce heat-spice, if you can't hack it.

Provided by jesse_todhunter

Categories Side Dish Vegetables Sweet Potatoes

Time 50m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
10 whole dried red chile peppers, or to taste
1 tablespoon mustard seeds
1 (1 inch) piece ginger, grated
2 cloves garlic, minced
1 medium onion, chopped, or more to taste
1 ½ teaspoons chili powder
1 teaspoon ground turmeric
1 teaspoon garam masala
1 large yam, cubed
1 large sweet potato, cubed
2 small red potatoes, cubed
3 tomatoes, roughly chopped, or more to taste
1 bunch spinach, chopped
salt to taste
3 sprigs cilantro, chopped

Steps:

Heat oil in a large lidded frying pan over medium-high heat. Add chiles and mustard seeds to the hot oil, and let crackle for about 15 seconds. Add ginger and garlic and cook until fragrant, about 15 seconds more; do not burn the garlic. Add onion and saute until lightly brown, 3 to 5 minutes. Add chili powder, turmeric, and garam masala; mix well.
Add yam, sweet potato, and red potatoes to the frying pan with the onion mixture. Stir to spread spices evenly. Cook over medium-high heat for about 3 minutes. Add tomatoes and stir to release juices. Reduce heat to low, cover the pan, and simmer until root vegetables are tender, about 20 minutes.
Add spinach to the frying pan; cook and stir until wilted, about 2 minutes. Season with salt and garnish with cilantro.

Nutrition Facts : Calories 310.2 calories, Carbohydrate 59.6 g, Fat 6.5 g, Fiber 11.9 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 143 mg, Sugar 7.3 g

Tips:

Prep Your Ingredients: Before you start cooking, take the time to wash, peel, and chop your vegetables. This will make the cooking process go much smoother.
Use Fresh Vegetables: Fresh vegetables always taste best, so try to use them whenever possible. If you can't find fresh vegetables, frozen vegetables are a good alternative.
Don't Overcook Your Vegetables: Overcooked vegetables are mushy and bland. Cook them just until they are tender-crisp.
Use a Variety of Spices: Indian cuisine is known for its use of spices. Don't be afraid to experiment with different spices to find the combinations you like best.
Start with a Small Amount of Spices: A little bit of spice goes a long way. Start with a small amount and add more to taste.

Conclusion:

Indian vegetable dishes are a delicious and healthy way to enjoy your favorite vegetables. With a little bit of planning and preparation, you can make these dishes at home in no time. So next time you're looking for a healthy and flavorful meal, try one of these Indian vegetable recipes. You won't be disappointed!