Vegetable Stir-fry
Vegetable stir-fry is a simple and quick recipe. Chopped vegetables are sauteed with flavorful spices.
Servings: 4 Servings
Calories: 192kcal
Ingredients
- 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