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5 from 3 votes

8 Spice Veggie Stir fry - 1 Pot Vegetable Masala Subzi

8 Spice Veggie Stir fry - Vegetable Masala Subzi. Use up the veggies to make this dry Veggie Stir fry with Indian Spices. Serve with Dal or Curries or make a wrap with a dressing of choice. Vegan Gluten-free Soy-free Nut-free Recipe
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Gluten-free, Indian, Vegan
Servings: 4
Calories: 67kcal
Author: Vegan Richa


  • 1/2 tsp fenugreek seeds powder powder the fenugreek seeds and use
  • 1/2 tsp black pepper 1/3 tsp for less heat
  • 1/2 tsp each ground cumin ,coriander, turmeric, mustard
  • 1/3 to 1/2 tsp cinnamon
  • 1/3 to 1/2 tsp cayenne or use some paprika and some cayenne
  • 1 tsp oil
  • 3 cloves of garlic minced
  • 3 cups of chopped veggies such as cauliflower carrots, green beans, peppers, zucchini, potatoes, cabbage etc
  • 3/4 tsp salt less or more to taste
  • 1/3 cup green peas thawed if frozen
  • cilantro and lemon for garnish


  • 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.


Variation: add a chopped tomato after Step 2 and cook for 2 minutes, then add veggies.
Add 1 to 1.5 cup of chickpeas or beans at step 3 along with the veggies. Double all the spices.
8 Spice Mix: Mix equal quantities( 1 Tbsp) of ground fenugreek, black pepper, cumin, coriander, turmeric, cinnamon and cayenne (or half paprika and half cayenne) and store for spicing up the veggies to make a stir fry or roasted veggies.
Add Chickpeas: Add 1 to 1.5 cups cooked chickpeas to the stir fry for filling meal. Double the spices.
Instant Pot: Follow Step 1 and 2 in saute mode, add veggies and splash of water and salt. Cook on Manual for 1 minute. Quick Release, fold in the peas, adjust salt. Close the lid and let it sit for 5 minutes before serving. If the veggies are not cooked, ook on saute for a few minutes. Garnish and serve.
Nutritional values based on one serving


Calories: 67kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Sodium: 504mg | Potassium: 345mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16265IU | Vitamin C: 11.4mg | Calcium: 43mg | Iron: 0.8mg