Quick Recipes For Vegetarian Indian Food

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all of us already know that Indian vegetarian food is the most flavorful vegetarian dish. The various spices used make it no less delicious with meat-dangingan dishes.

India is one of the countries whose cuisine is well known in various parts of the world. Even if we are traveling abroad, we can find a typical Indian restaurant that serves delicious cuisine. Rich in herbs and spices, it is a distinctive feature in each dish.
below I give one of the recipes and some pictures from Quick Recipes For Vegetarian Indian Food.

This recipe is very good. Obviously it’s not fast dinner, but it’s okay. I succeeded at the weekend and enjoyed the whole process. Will be a great company food. I may retreat chili just a touch the next time I make it.

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I added some roasted cauliflower left from the fridge! Served with basmati rice and some fresh minced vegetables from the garden on the side.

Quick Vegetarian Indian FoodVegetarian Indian Food

This Quick Vegetarian Indian FoodVegetarian Indian Food is perfect for vegetarian lovers . It’s fresh, easy, easy to make, healthy. the perfect recipe to make for your party…!

Ingredients

  • 1/4 cup canola oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons grated fresh ginger root
  • 1 16 ounce can diced tomatoes
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper or to taste
  • 1 teaspoon salt or to taste
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cardamom optional
  • 1 head cauliflower cut into 2-inch florets
  • 16 ounces frozen peas defrosted
  • 2 cups hot cooked rice

Instructions

  • Heat oil in a large skillet or Dutch oven over medium-high heat. Add cumin seeds and mustard seeds and stir for 15 to 30 seconds. Add onion, garlic, and ginger and cook until soft and lightly colored, about 5 minutes. Add diced tomatoes with juice and cook for about 5 minutes more.
  • Blend coriander, cumin, cayenne pepper, salt, turmeric, and cardamom into the sauce in the skillet. Add cauliflower and stir until coated with sauce. Cover and cook for 4 minutes. Stir and cover; continue cooking about 4 minutes more. Add green peas and stir. Reduce heat to low and cook until heated through, 3 to 5 minutes more.
  • Garnish with cilantro and serve with steamed rice.

Notes

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