Indian Spiced Vegetables Recipes

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.

Steps:

• Slice the potatoes into half-inch rounds, then dice these further into small, evenly-sized cubes.
• Using a wok or other non-stick pan, take the minimum amount of oil needed and fry these cubed potatoes over a high heat to start with and then turn the heat down and cover. When the potatoes are a little more than half done, add the turmeric, chili powder and some salt, closely followed by the remaining spices. Stir to combine and put the lid back on once again.
• When the potatoes are nearly ready (and you will have to be vigilant to ensure they don't get too soft), take the lid off, turn the heat up and stir-fry to enable any excess liquid to evaporate. Garnish with fresh cilantro and serve.

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).

Steps:

• Preheat the oven to 400F.
• Mix cumin, coriander, pepper and chillies with the oil and butter.
• Peel the potatoes, carrots and parsnips and cut into chunks, or halve lengthways.
• Put in a roasting tin large enough to take them in a single layer.
• Pour the spice mixture over the vegetables and toss everything together until well coated.
• Roast for about 1 hour until golden and crisp, turning the vegetables a couple of times during cooking so they brown evenly.
• Sprinkle with sea salt and serve.

Steps:

• Heat the oil in a large non-stick pan or wok, sizzle the cumin and mustard seeds for 1 min, then add the chilli, ginger and turmeric. Fry until aromatic, then add the greens, a pinch of salt, a splash of water and the peas.
• Cover the pan and cook for 4-5 mins until the greens have wilted. Add the lemon juice, ground coriander, half the fresh coriander and half the desiccated coconut, then toss everything together. Pile into a serving dish and scatter with the rest of the coconut and coriander.

Steps:

• Combine the ingredients for the spice blend and reserve.
• Place the potatoes in a pot and cover them with water. Cover the pot with a lid and bring to a boil. Take off the lid and add salt. Boil the potatoes for 6 to 7 minutes, then add the cauliflower to the same pot. Cook for 2 to 3 minutes longer, then drain. The potatoes and cauliflower should still be a little undercooked.
• Heat a large skillet over medium heat. Add the vegetable oil, then the butter. When the butter melts into the oil, add in the onions and garlic and sauté for 5 minutes. Add the drained potatoes and cauliflower and the chick peas and combine. Stir the reserved spices into the vegetables and cook for a minute or two to develop the flavors. Stir in the stock and turn the vegetables to evenly distribute. The dish will turn a bright yellow. Cook over medium-low heat for 2 to 3 minutes longer. Add the peas and turn off the heat. The carry-over heat will warm them through. Taste to adjust the salt in the dish.
• In a large bowl, combine the shredded lettuce with the almonds, radishes, mint, and parsley or cilantro. Dress the salad with the lemon juice, a drizzle of vegetable oil, and some salt. Pile the salad on plates, top with the hot vegetables, and serve.