indian vegetables

Mixed vegetables in a spiced cream sauce with flavors of warm Indian spices. It’s an easy recipe easily customizable by using any seasonal vegetables that get a flavor boost from an easy tandoori cream sauce.

Vegetables in Spiced Cream Sauce

olive oil (divided 2 and 1 tbsp)

tbsp ginger garlic green chili chilies

baby bella mushrooms

zucchini squash

mixed bell peppers

mixed veggies

broccoli

tsp chili flakes

tbsp butter (I used salted)

whole wheat flour

milk

paprika

coriander powder

cumin powder

mango powder amchur

½ tsp pink Himalayan salt

tsp dried kasoori methi

turmeric powder

tsp garam masala

Salt and black pepper (to taste)

½ tsp garam masala

cilantro chopped (for garnish)

Set a heavy bottomed pan on high heat and add 1 tbsp olive oil to it. Add the quartered mushrooms to it along with a pinch of salt and saute for 2-3 minutes until the mushrooms are browned and have lost their moisture. Remove the mushrooms from the pan and set aside.

Add remaining 1 tbsp olive oil into it &amp; let the oil heat well. Once the oil is hot add in the ginger garlic green chilli paste (see notes) &amp; cook over high flame briefly, about a minute or until the raw smell of ginger garlic goes away.

Now add zucchini & yellow squash, toss over high flame for a minute & then add in the mushrooms and remaining veggies along with chilli flakes, toss all the veggies over high flame for a minute.

Your tossed veggies are ready, remove from the pan and set them aside

In the same pan, add butter and remaining 1 tbsp olive oil. Once the butter melts, add in the flour, whisk well & cook over low flame until the flour smells slightly toasted and changes color to a deeper golden brown.

Now add the milk in three batches while whisking it continuously and making sure there are no lumps. You will notice that the sauce will turn smooth and thicken.

Once the sauce becomes smooth, add all the powdered spices &amp; stir well, continue to cook the sauce over medium flame for 2-3 minutes before adding the veggies.

Add the veggies, stir well &amp; cook for 1-2 minutes. Give the dish a taste check and adjust salt and black pepper to your liking.

Finish with chopped cilantro and serve with spinach rice or bread of your choice.

For the sauce

Thanks for sharing this awesome recipe  Vaishali. It a great way to flavor vegetables,  especially frozen ones. The bachemel sauce with the indian flavors sounds delicious.  Appreciate you linking us to the Tandoori Masala.

This look so yummy and something that I never thought I would try because I have not thought of a recipe like this. Looking at the picture, made me want to try it. That's good we can freeze it. Thank you for sharing!

Such an interesting dish.. and I do love baby corn! Thank you for sharing and inspiring me to try something new.

These stuffed bell peppers are filled with an Indian spiced potato mixture and pan fried to perfection for an easy, vegan, and gluten-free vegetable dish.

Easy Potato Stuffed Bell Peppers | Vegan, Gluten Free

potatoes

green bell peppers

tbsp oil (divided, I used olive oil)

cumin seeds

coriander seeds

onion

green chili (minced, optional)

¼ tsp red chili powder

mint

Salt

Cilantro

Plan ahead and boil the potatoes. You can start prepping the bell peppers while the potatoes are boiling.

Wash and slice the bell peppers in half lengthwise. Using your hand, gently take the stem part off and take the inner veins and seeds out to create a hollow cavity. Set aside

Set a heavy bottomed non-stick pan on medium high heat and toast the cumin and coriander seeds until fragrant, about 2-3 minutes.Turn the heat off and grind the coriander and cumin seeds coarsely using a mortar-pestle.

Heat the same pan again and add 1 tbsp olive oil along with the coarsely ground spices followed by green chili and sliced onions (if using). Add the mashed potatoes followed by salt and other spice powders. Mix everything well and give a taste check. Adjust seasonings if needed. Transfer to a mixing bowl and set aside to cool for a few minutes.

Once the potato masala is cool enough to handle, take each of the prepared hollow bell pepper pieces and fill them all the way to the top with the prepared potato mixture. Press tightly so that potatoes don't fall out while cooking the peppers.

Wipe the pan in which you prepared the potato masala and return it to medium high heat. Heat the remaining 2 tablespoons of oil. Once the oil is shiny and hot, add the bell peppers potato masala side up. Cover with a lid and cook for 5 minutes.

Take the lid off, turn the heat to medium and flip the bell peppers so that the potato side is down. Cook for another five minutes. Flip again and cook again for 5 more minutes, covered. Now for the final flip - turn the heat to medium high and put the potato side down. Cover and cook for 3 - 5 minutes until the potatoes have a crispy layer and the bell pepper skin is blistered (bot not burnt) and cooked through. See notes for baking instructions.

Using tongs or flat spatula, remove the peppers to a serving platter, garnish with cilantro and serve with rot, parantha or naan!

Ooooh yummy!! I’ve never seen potato masala stuffed bell peppers. I love potatoes and this pan fried version sounds amazing. Thanks for sharing!

This looks amazing! I also appreciate that it's vegan friendly hahah, will definitely try - thanks for the inspo :)

I did something similar with minced meat, but this seems to be even better

This looks so delicious.  Love the uniqueness of the potato filling. perfect for Meatless Mondays.

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Vegetables in Spiced Cream Sauce

Easy Potato Stuffed Bell Peppers | ...

Top 2 indian vegetables recipes from across the web

The most viewed indian vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegetables in Spiced Cream Sauce

Easy Potato Stuffed Bell Peppers | ...

The most viewed indian vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine