ROASTED INDIAN-SPICED VEGETABLES
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
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-STYLE GRILLED VEGETABLES
Garam masala is a blend of ground spices commonly used in Indian and Pakistani cuisine. Pungent but not hot, traditional garam masala includes cinnamon, cumin, cloves, nutmeg and cardamon seed. Dried chiles, garlic and other spices are often added as well. Recipe is from Better Homes and Gardens.
Provided by CookingONTheSide
Categories Onions
Time 1h38m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For sauce, in medium bowl, combine yogurt, mint, the 1 teaspoon garam masala, 1/2 t salt and cayenne pepper.
- Cover and chill for at least 1 hour to blend flavors.
- In an extra-large bowl, combine zucchini, eggplant, sweet peppers, red onion, oil, the 1 T garam masala, 1/2 t salt and black pepper; toss gently to coat.
- On 16 (10-inch) skewers, alternately thread vegetables, leaving 1/4 inch between pieces.
- For a charcoal grill, place vegetable skewers on the grill rack directly over medium-hot coals (if necessary, grill half of the vegetable skewers at a time).
- Grill, uncovered, for 8-10 minutes or just until vegetables are tender and lightly charred in spots, turning occasionally.
- For a gas grill, preheat grill; reduce heat to medium-high, place vegetable skewers on grill rack over heat.
- Cover and grill as above.
- Serve grilled vegetables with sauce.
Nutrition Facts : Calories 148.3, Fat 8.2, SaturatedFat 1.2, Cholesterol 3.7, Sodium 345.4, Carbohydrate 15.6, Fiber 4.6, Sugar 9.7, Protein 5.6
INDIAN SPICED VEGETABLES
Yield 4 servings
Number Of Ingredients 22
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.
INDIAN-SPICED PICKLED VEGETABLES
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
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).
INDIAN SPICED GREENS
This recipe suits any greens you have to hand - from shredded kale to Brussels sprouts. For the less adventurous, less chilli can be used
Provided by Barney Desmazery
Categories Buffet, Dinner, Side dish, Supper
Time 20m
Number Of Ingredients 12
Steps:
- Heat the oil in a large non-stick pan or wok, sizzle the cumin and mustard seeds for 1 min, then add the chilli, ginger and turmeric. Fry until aromatic, then add the greens, a pinch of salt, a splash of water and the peas.
- Cover the pan and cook for 4-5 mins until the greens have wilted. Add the lemon juice, ground coriander, half the fresh coriander and half the desiccated coconut, then toss everything together. Pile into a serving dish and scatter with the rest of the coconut and coriander.
Nutrition Facts : Calories 117 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.03 milligram of sodium
ROASTED VEGETABLES WITH INDIAN SPICES
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
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
More about "indian spiced vegetables food"
15 BEST INDIAN VEGETABLE RECIPES | EASY INDIAN VEGETARIAN …
From food.ndtv.com
Estimated Reading Time 7 mins
INDIAN-SPICED ROASTED VEGETABLES - COOK SMARTS
From mealplans.cooksmarts.com
Total Time 40 minsCalories 645 per serving
- 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 in a small bowl. Open, rinse, and drain garbanzo beans
- After vegetables have roasted for 10 minutes, take off foil and add garbanzo beans and peas. Toss everything with spice mixture. Sprinkle generously with salt and pepper, and roast in the oven uncovered for an additional 10 to 15 minutes, shaking midway through
INDIAN SPICED CHICKEN AND VEGETABLES RECIPE | @ATKINS
From atkins.com
INDIAN SPICED ROASTED VEGETABLES {LOW CARB, VEGAN} ~ IT'S YUMMI
From itsyummi.com
INDIAN VEGETABLES: QUICK & HEALTHY VEGETABLE SABJI - THE PICKY EATER
From pickyeaterblog.com
INDIAN SPICED VEGETABLE PATTIES - CAMPBELLS FOOD SERVICE
LIST OF INDIAN DISHES - WIKIPEDIA
From en.wikipedia.org
CURRIED INDIAN VEGETABLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
INDIAN-SPICED VEGETABLE AND CHEESE PARCELS - HEALTHY FOOD
From healthyfood.com
INDIAN FIVE-SPICE VEGETABLE STIR-FRY RECIPE - BBC FOOD
From bbc.co.uk
INDIAN SPICED VEGETABLES - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
VEGETARIAN INDIAN RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
INDIAN SPICED VEGETABLES - JUST SAY YES
From jsyfruitveggies.org
INDIAN VEGETARIAN MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
INDIAN SPICED VEGETABLE MEDLEY - HILAH COOKING
From hilahcooking.com
PICKLED VEGETABLES, INDIAN PICKLE RECIPES, SPICY/SOUR MIXED VEGETABLE
From vegetarian-cooking-recipes-tips.com
INDIAN VEGETARIAN RECIPES PACKED WITH SPICES AND TEXTURES - THE …
From thespruceeats.com
INDIAN SPICED MIXED VEGETABLES – COOKING BY FEEL
From cookingbyfeel.ca
INDIAN SPICED CHICKEN (OR VEGETABLE) TURMERIC SOUP | SPICIE …
From spiciefoodie.com
PAKORA (INDIAN VEGETABLE FRITTERS) | RECIPETIN EATS
From recipetineats.com
INDIAN SPICED VEGETABLES RECIPE | EAT SMARTER USA
From eatsmarter.com
ROASTED INDIAN-SPICED VEGETABLES WITH LIME-CILANTRO BUTTER …
From purewow.com
PICKLED VEGETABLES - INDIAN MIXED VEGETABLE PICKLE - THE CURRY …
From greatcurryrecipes.net
HEALTHY INDIAN VEGETABLE RECIPES | EATINGWELL
From eatingwell.com
INDIAN SPICED VEGETABLE SOUP RECIPE (VEGAN) - FOOD NEWS
From foodnewsnews.com
INDIAN SPICED VEGETABLE CHICKPEA SOUP RECIPE - A CEDAR SPOON
From acedarspoon.com
24 TOP INDIAN SPICES AND HOW TO USE THEM – MASTER …
From masterindian.com
INDIAN CUISINE - WIKIPEDIA
From en.wikipedia.org
VEGETABLE CAKES WITH CHICKPEAS - JESSICA GAVIN
From jessicagavin.com
GRILLED INDIAN SPICED VEGETABLE AND PANEER CHEESE KEBABS RECIPE …
From meatwave.com
INDIAN SPICED ROASTED VEGETABLES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
INDIAN SPICED VEGETABLES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
INDIAN-SPICED ROOT VEGETABLE CURRY - COOK VEGGIELICIOUS
From cookveggielicious.com
10 BEST INDIAN SPICY VEGETABLE SOUP RECIPES - YUMMLY
From yummly.com
EASY INDIAN SPICED PEAS (20 MINUTES) - ROBUST RECIPES
From robustrecipes.com
10 BEST INDIAN VEGETABLE SIDE DISHES RECIPES - YUMMLY
From yummly.com
INDIAN SPICED VEGGIE SKILLET | MRFOOD.COM
From mrfood.com
SPICED INDIAN TEMPEH WITH VEGETABLES AND QUINOA [VEGAN] - ONE …
From onegreenplanet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love