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Category: Vegetables Sautéed / Dry

Indian Sautéed and Dry Vegetable Recipes: Simple and Flavorful

Sautéed and dry vegetable dishes are a staple in Indian cuisine, offering a variety of flavors and textures. These dry vegetable recipes are perfect for quick meals and side dishes. Let’s explore some popular vegetable sauté recipes that you can easily prepare at home.

Popular Sautéed and Dry Vegetable Recipes

Aloo Gobi

Aloo Gobi is a classic dry vegetable dish made with potatoes and cauliflower, cooked with a blend of spices. This dry vegetable recipe is perfect for a comforting meal and is often included in traditional Indian food recipes. Aloo Gobi is a delicious addition to your collection of vegetarian Indian recipes.

Bhindi Masala

Bhindi Masala is a flavorful sautéed vegetable dish made with okra, tomatoes, and spices. This vegetable sauté recipe is perfect for a light and healthy meal. Bhindi Masala is a popular choice in Indian dry vegetable recipes and is loved for its unique taste and texture.

Gobi Manchurian

Gobi Manchurian is a fusion dish that combines Indian and Chinese flavors. Made with fried cauliflower florets tossed in a spicy and tangy sauce, this sautéed vegetable recipe is a favorite in Indian fusion recipes. Gobi Manchurian is perfect as a starter or side dish.

Methi Aloo

Methi Aloo is a nutritious and tasty dry vegetable dish made with fenugreek leaves and potatoes. These recipes are rich in flavor and offer numerous health benefits. Methi Aloo is a great addition to your healthy Indian recipes collection.

Tawa Paneer

Tawa Paneer is a quick and easy sautéed vegetable recipe made with paneer, bell peppers, and cooked on a tawa (flat griddle). This dish is perfect for a quick meal and is a favorite in Indian snacks menus. Tawa Paneer is known for its smoky flavor and vibrant colors.

Enhancing Your Vegetable Recipe Experience

To enhance your vegetable recipe experience, consider exploring related categories that complement these dry vegetable recipes. Adding Indian snacks like samosas and pakoras can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as gulab jamun and jalebi. 

Incorporating healthy recipes like roasted nuts and fruit chaat can offer lighter options for your guests. Hosting a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including traditional Indian recipes like dal makhani or biryani can add a touch of authenticity to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular dry vegetable recipes? 

A: Some popular dry vegetable recipes include Aloo Gobi, Bhindi Masala, Gobi Manchurian, Methi Aloo, and Tawa Paneer.

Q: How can I make easy sautéed vegetable recipes at home? 

A: To make easy sautéed vegetable recipes at home, try dishes like Bhindi Masala and Tawa Paneer. These recipes are simple to prepare and require minimal ingredients.

Q: What are some healthy sautéed vegetable dishes? 

A: Some healthy sautéed vegetable dishes include Methi Aloo and Bhindi Masala. These dishes are nutritious and offer a great way to enjoy vegetables without excess calories.

Q: Can I prepare dry vegetable recipes in advance? 

A: Yes, many dry vegetable recipes can be prepared in advance and stored in the refrigerator. Reheat before serving and enjoy a quick and convenient meal.

Q: What are some traditional Indian recipes to serve with sautéed vegetables? 

A: Some traditional Indian recipes to serve with sautéed vegetables include Roti, Naan, and Dal. These dishes pair perfectly with vegetables, adding balance and flavor to the meal.

Conclusion

Indian sautéed and dry vegetable recipes are a delightful way to enjoy flavorful and nutritious meals. Whether you’re looking for vegetable sauté recipes or quick dry vegetable recipes, these dishes will bring joy and satisfaction to your table. So, gather your ingredients, try out these sautéed vegetable recipes, and create unforgettable meals with your loved ones. Don’t forget to explore related categories for more delightful recipes from Manjula’s Kitchen!

By incorporating these vegetable dishes into your culinary repertoire, you’ll be able to enjoy a wide variety of delicious and traditional foods. Whether you’re looking for a quick snack, a hearty meal, or a special dish for a festive occasion, there’s a dry vegetable or sautéed vegetable recipe to suit every taste. Happy cooking!

  • Cabbage With Peas (Bund Gobi and Mater)

    Cabbage With Peas (Bund Gobi and Mater)

    Cabbage With Peas

    Cabbage With Peas (Bund Gobi And Mater)

    Bund Gobi with Matar or Cabbage With Peas is a delicious main course dish with mild spices, which is a nice compliment to any meal, simple quick and easy recipe to make. Serves 3 to 4
    4.84 from 6 votes
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    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 cup cabbage slice into fine long shreds, discard the stalk and thick stems
    • 1 ¼ cup frozen peas
    • 2 Tbsp oil
    • Pinch asafetida hing
    • 1 tsp cumin seeds jeera
    • ½ tsp mustard seeds rai
    • 2 green chili Sliced in half lengthwise
    • ¼ tsp ground turmeric haldi
    • ¼ tsp cayenne pepper lal mirch
    • ¾ tsp salt
    • ¼ tsp sugar
    • 2 Tbsp cilantro finely chopped, hara dhania

    Instructions
     

    • Heat the oil on medium high in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
    • Add asafetida, cumin seeds, and mustard seeds after seeds crack add green peas and green chilies, stir for a few seconds.
    • Add the cabbage, turmeric, cayenne pepper, sugar, and salt. Mix well.
    • Cover the pan and let it cook on medium heat for about 10 minutes until the cabbage is tender. Occasionally stir it. Turn the heat off when done.
    • Next add the lemon and cilantro.
    • Serve hot.
    Keyword Band Gobhi, Cabbage, Gluten Free, Matar, Mattar, Vegan
    Tried this recipe?Let us know how it was!
  • Aloo Baingan (Potato and Eggplant)

    Aloo Baingan (Potato and Eggplant)

    Aloo Baingan

    Aloo baingan (potato and eggplant) is a great main course dish. It’s quick & easy to make and can be served with any bread.
    This recipe serves 3 to 4.
    5 from 2 votes
    Print Recipe
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 medium purple eggplant baingan, un-peeled, cut into 1/2″ cubes
    • 2 medium russet potatoes aloo, peeled and cut into 1/2″ cubes
    • 4 medium tomatoes tamatar cut into 1/2″ cubes
    • 2 Tbsp cilantro chopped, hara dhania
    • 1 Tbsp oil
    • Pinch of asafetida hing
    • 1 tsp cumin seed
    • 1 green chili chopped, adjust to taste
    • 1 tsp ginger paste adrek
    • 1 Tbsp coriander powder dhania powder
    • ½ tsp turmeric haldi
    • ½ tsp paprika dagi mirch
    • 1 tsp salt adjust to taste
    • 2 Tbsp water

    Also needed

    • Oil to fry

    Instructions
     

    • Heat the oil in a frying pan over medium high heat.
    • Frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily.
    • Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel.
    • Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
    • In a small bowl, mix the shredded ginger, green pepper, coriander powder, paprika, turmeric, and 2 tablespoons of water to make a paste.
    • Heat the 1 tablespoon of oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
    • Add cumin seeds and asafetida after seeds crack add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.
    • Add chopped tomatoes stir-fry for a minute.
    • Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
    • Subji should be not very dry if needed add three to four spoons of water.
    • Turn off the heat and add chopped cilantro mix it well.
    • Left over makes great sandwiches
    Keyword Aloo, Baingan, Brinjal, Eggplant, Gluten Free, Potato, Spicy, Subji, Vegan, Vegetable
    Tried this recipe?Let us know how it was!
  • Green Beans and Peas

    Green Beans and Peas

    Green Beans and Peas

    Green Beans and Peas

    Green beans and peas is healthy side dish with mild spices, which nicely compliments kadhi or any dal.
    Serves 4 to 6
    5 from 1 vote
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    Course Side Dish
    Cuisine Indian

    Ingredients
      

    • 4 cup French cut green beans or 16 oz frozen
    • 2 cup green peas or 6 oz frozen
    • 2 Tbsp oil
    • Pinch asafetida hing
    • 2 tsp cumin seed jeera
    • 5 red chilies lal mirch
    • 2 Tbsp washed urad dal
    • 2 tsp coriander powder dhania
    • ½ tsp turmeric haldi
    • 1 tsp salt adjust to taste
    • 1 Tbsp lemon juice adjust to taste

    Instructions
     

    • Heat the oil in a saucepan on medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
    • When the cumin seeds crack, add hing, red chilies and urad dal.
    • Stir-fry for half a minute, stop if the urad dal changes color.
    • Add green beans and peas, mix it well, and cover the pan. Turn down the heat to medium.
    • Let it cook for five to six minutes until the peas and beans are lightly tender. Do stir once in between.
    • Remove the cover and add the coriander powder, salt, and turmeric.
    • Let beans and peas cook without cover to allow the water to evaporate, this way the beans don’t become mushy. Stir the beans occasionally. Beans and peas should be lightly moist.
    • After turning of the heat add lemon juice.

    Notes

    Suggestions
    • Urad dal can be replaced with washed moong or chana dal.
    • Use as a filling to grilled sandwiches.
    Keyword beans, curry, Dal, Gluten Free, Green, Khadi, lentils, peas, Vegan
    Tried this recipe?Let us know how it was!
  • Bhindi Masala – Spicy Okra

    Bhindi Masala – Spicy Okra

    Bhindi Masala

    Bhindi Masala – Spicy Okra

    Bhindi Masala is a delicious, quick & easy to make vegetable dish. This is a North Indian style recipe with just perfect blend of spices.  
    5 from 3 votes
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    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1/2 pound okra bhindi, lady finger
    • 1-1/2 tbsp oil canola, vegetable
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 tbsp coriander powder dhania
    • 1/2 tsp red chili powder
    • 1/2 tsp turmeric haldi
    • 1/2 tsp salt
    • 1/2 tsp mango powder amchoor
    • 1 tbsp besan gram flour
    • 2 tbsp finely chopped yellow bell pepper
    • 2 tbsp finely chopped red bell pepper

    Instructions
     

    • Wash the okra and pat dry. Make sure to completely dry the okra as wet okra will be sticky when cutting.
    • Cut off the both ends of the okra, and slice lengthwise in halves. Set aside.
    • Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready. Add the cumin seeds and asafetida (hing). When the cumin seeds crack, add the okra.
    • Stir for a minute and reduce the heat to medium. Cover the okra for two to three minutes.
    • Remove the cover and add the coriander powder, red cayenne pepper and turmeric, stir.
    • Next add gram flour (besan) and continue to stir-fry until the okra is tender. Add the salt, mango powder and bell peppers, cook for another minute. Salt is added last to avoid the okra becoming lacy.  Masala Bhindi is ready. Enjoy!

    Notes

    Variations
    Adding colorful bell pepper is a great garnish for the okra and adds flavor to the dish.
    You can substitute the bell pepper with sliced tomatoes as a garnish.
    You can also slice the okra in 1/4 inch pieces and follow the same method above.
    Keyword Spicy Okra, Lady Finger,
    Tried this recipe?Let us know how it was!

  • Aloo Gobi | Potato & Cauliflower

    Aloo Gobi | Potato & Cauliflower

    Aloo Gobi

    Aloo Gobi – Potatoes With Cauliflower

    Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.
    4.37 from 11 votes
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 2 cups cauliflower, cut into small florets
    • 2 medium potatoes, cubed into bite sized pieces
    • 1/2 inch shredded ginger
    • 3 tsp coriander powder dhania
    • 1/4 tsp turmeric haldi
    • 1/4 tsp red chili powder
    • 3 tbsp water
    • 3 tbsp oil
    • 1/8 tsp asafetida hing
    • 1/2 tsp cumin seeds jeera
    • 2 green chilies, sliced in long pieces
    • 2 bay leaves
    • 1 tsp salt
    • 1 tsp mango powder amchoor
    • 2 tbsp chopped cilantro hara dhania

    1/4 cup water use as needed

    Instructions
     

    • In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
    • Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready. Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
    • Next, add the spice paste and stir for a minute until spices start leaving the oil.
    • Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
    • Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.

    Notes

    Variations:
    Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as they cook quickly.
    Tips:
    Making a paste with the spices will prevent the spices from burning.
    Serve with Paratha, Puri 
    Tried this recipe?Let us know how it was!