This recipe is a really simple Indian vegetable recipe. It is the perfect recipe for people who are busy or are just looking for a quick and easy vegetable recipe. I know it’s been a loooong time since I posted any new recipe. Sorry! I am one of these busy people mentioned above. Studying and food blogging at the same time can be quite time-consuming. I wish I were more like Nami from JustOneCookbook or Jamie from The Unseasoned Wok or Bee from RasaMalaysia, only to name a few. These women really impress me on how regularly they post recipes AND they are moms already! They have to take care of their family and still manage to regularly post yummy food recipes! Also, their food pics are so gorgeous! Check out for yourselves! I hope I can be like them one day
Back to today’s recipe! Today, I will be sharing an easy vegetable stir fry recipe. It’s not like some kind of very popular Indian recipe. It’s just something I made up, but I guarantee you will love it! Full of nutritious and healthy vegetables, who can resist? Enjoy!
1. For blanching method, check out this video: How to cook broccoli. The same method is used for blanching carrots. Carrots take a little more time to cook than broccoli, so add your carrots to the boiling water first. After 1-2 minutes, add the broccoli and cook for a further 2 minutes. Then, remove the vegetables and run under cold water. Do check out the video for clearer instructions on blanching.
Easy Indian Vegetable Stir-Fry recipe
1 carrot, peeled/cut in diagonal slices and blanched
handful of broccoli florets, blanched
1 small zucchini, cut in slices
1 red bell pepper, cut in cubes
1cm piece ginger, finely chopped
1/4 tsp mustard seeds
1/4 tsp cumin seeds
pinch of garam masala powder (optional)
1. Cut the carrot as shown in the picture below. Blanch the carrot pieces.
2. Cut the zucchini as shown in the picture below. First, cut in rounds, then pile each round on one another and cut through.
3. Heat oil in a non-stick pan over medium heat. Add mustard seeds and cumin seeds. When they start to crackle, add the ginger.
4. When the ginger is fragrant (takes a few seconds), add the red bell pepper cubes and cook for 1-2 minutes.
5. Add the zucchini and salt. Mix and let cook until the zucchini becomes soft. It takes about 2 minutes.
6. Add the blanched carrot pieces and blanched broccoli florets. Mix and let cook for 1 minute. Since the carrot and broccoli are already cooked, there is no need to cook for a long time.
7. Add a pinch of garam masala powder (optional) and mix.
8. Serve with rotis or hot rice!