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
Cuisine: Gluten-free, Indian, Vegan
Author: Vegan Richa
1/2tspfenugreek seeds powderpowder the fenugreek seeds and use
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