Vegetable Stir-Fry Recipe

This vegetable stir-fry is an easy and quick recipe with lots of veggies and flavorful spices. Serve this as a side or main dish, this is too delicious. This vegetable stir fry is vegan and gluten-free.

This is another quick and healthy vegetable stir-fry recipe. In this stir-fry dish, a lot of colorful vibrant vegetables are stir-fried in aromatic spices. This vegetable stir-fry takes hardly 10 - 12 minutes.

Here I have taken carrots, potatoes, green peas, french beans, and green onions for this recipe. You may add any other vegetables like cauliflower, broccoli, zucchini, brussels sprouts, mushrooms, bell peppers, etc.

Vegetable Stir-Fry

Ingredients

Vegetables - carrots, potatoes, green peas, french beans, and green onions

Onions, garlic, ginger, green chilies

Spices - cumin seeds, coriander powder, cumin powder, red chili powder, turmeric powder, salt, and black pepper powder

Extra virgin olive oil or any vegetable oil

Garnish - coriander leaves and lemon juice

Instructions -

Heat oil in a pan or skillet. Add cumin seeds and let them splutter. Add minced garlic and diced onions. Saute for a minute. Add the veggies followed by salt. Stir to mix them all.

Keep the flame on low and cover with a lid. Keep stirring in between. Don't add water to it. Vegetables will get cooked in steam only.

In a small bowl mix all ground spices and 2tbsp vegetable broth. When the vegetables are tender and almost cooked, add other ground spices mixed with vegetable broth. Or add the ground spices directly to the vegetables.

Stir them well and simmer for 2 minutes more. In the end, Increase the flame and cook them for another 1 - 2 minutes while continuously stirring (gently) without overcooking them. Turn off the heat. Drizzle some lemon juice and coriander leaves. Mix all gently and serve hot.

Variations

Play around with the seasonings or spices for a variation in taste and flavor. Try fajita seasoning or Italian seasoning. For Asian flavor try this Asian vegetable stir fry.

To give this a protein punch add paneer or soy paneer (tofu) to this mixed vegetable stir-fry.

If you want to make it low-carb then use green beans, cauliflower, broccoli, zucchini, and eggplants, and remove carb veggies like potatoes, carrots, and green peas.

If you have leftover rice or cooked rice, you can add it to vegetable stir-fry for a quick healthy one-pot fried rice.

Vegetable Stir-fry

Ipsa Faujdar

Vegetable stir-fry is a simple and quick recipe. Chopped vegetables are sauteed with flavorful spices.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Dish, Sabzi & Curry

Cuisine Indian

Servings 4 Servings

Calories 192 kcal

Equipment

• skillet
• Spatula
• lid

Ingredients

  

1x2x3x

• 3 tbsp olive oil extra virgin
• 1 cup green beans diced
• 4-5 medium potatoes peeled and chopped
• ¼ cup green peas
• ¼ cup green onion
• 6 garlic cloves minced
• 2 medium carrots peeled & chopped
• 1 tsp cumin seeds
• 1 tsp cumin powder
• 2 tsp coriander powder
• ¼ tsp turmeric powder
• 1 tsp red chilli powder or paprika
• ½ tsp salt
• 4 - 6 tbsp coriander leaves finely chopped
• 1 tsp lemon juice

Instructions

 

• Chop vegetables in equal size (approximately) and preferably smaller bite sized.
• Heat oil in a pan. add cumin seeds and let them crackle completely.
• Add hing or asafoetida. Put chopped garlic to the pan and saute till light brown. Add chopped onion, green onions and saute till translucent.
• Add chopped vegetables to the pan. Add ½ tsp salt and cover with a lid. Don't add water to it. Veggies will get cooked in steam only. Stir occasionally. Keep the flame medium to low flame.
• It will take 5 minutes to get the vegetables cooked properly. Don't overcook them as it will make the dish mushy.
• Add coriander powder, cumin powder, red chili powder, and turmeric powder, and give it a quick stir.
• Cover with lid and again cook for 2 - 4 minutes on low flame. Check with a spoon if the potatoes are cooked or not. Cook till vegetables are just cooked (al-dente)and with a crunch.
• Increase the flame and cook them for another 1 minute with continuously stirring. Add chopped coriander leaves and serve hot

Nutrition

Calories: 192kcal

Keyword vegetable hash, vegetable stir-fry

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