Best Indian Spiced Vegetables Recipes

ROASTED INDIAN-SPICED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle with oil mixture and toss to coat. Spread vegetables out on the prepared baking sheet.
• Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.

INDIAN-SPICED PICKLED VEGETABLES

Steps:

• Preheat oven to 250°F with rack in middle.
• Trim end from cucumber, then halve lengthwise. Scrape out and discard any seeds with a small spoon, then cut into 2- by 1/2-inch sticks.
• Cook cauliflower and carrots together in a large pot of boiling salted water (1 1/2 tablespoons salt for 3 quarts water), stirring occasionally, 1 minute. Drain in a colander, then put colander in an ice bath. Drain again in colander, then pat vegetables very dry.
• Arrange cauliflower, carrots, and cucumber in 1 layer in a 17- by 12-inch shallow baking pan and bake, stirring occasionally, until vegetables are dry and slightly limp, about 30 minutes.
• Pulse garlic and ginger with 1 teaspoon salt in a food processor until finely ground, then transfer to a bowl. Pulse mustard seeds in spice grinder until coarsely ground, then stir together with remaining spices. Heat wok over high heat until a drop of water evaporates instantly. Pour oil down side of wok, then tilt wok to swirl, coating side. When oil just begins to smoke, add chiles and spice mixture and cook, stirring, 10 seconds. Add garlic mixture and cook, stirring, until golden, about 15 seconds. Add vegetables, vinegar, and brown sugar and bring to a boil, stirring until sugar has dissolved. Transfer to a shallow dish and cool to room temperature, stirring occasionally, about 1 hour.
• Transfer to an airtight container and chill, shaking once or twice a day, 1 week (to allow flavors to develop).

INDIAN SPICED VEGETABLES

Steps:

• In a small bowl combine spices, and in a measuring cup stir together water, sugar, and vinegar. In a large heavy non-stick skillet heat butter over moderate heat until foam subsides and cook spices, stirring, until fragrant, about 1 minute. Add garlic, ginger and chili pepper and saute an additional minute. Add eggplant, zucchini, onion and salt, and toss to coat with spice mixture. Stir vinegar mixture and add to eggplant mixture. Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet, add tomatoe and basil and cook mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes. Add lime juice and mix. Adjust seasonings as needed. Remove skillet from heat and let mixture stand, covered, 5 minutes. Serve sprinkled with fresh coriander.