Best Vegetable Masala Recipes

VEGETABLE MASALA

Steps:

• Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.
• In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.
• Heat oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. Add the cooked vegetables to the tomato mixture and saute 1 minute. Garnish with cilantro leaves.

VEGAN VEGETABLE MASALA

Steps:

• Heat oil in a large saute pan over medium heat. Add onion, garlic, and jalapeno peppers and cook until onion is soft and translucent, about 5 minutes. Stir in coriander, garam masala, cumin, paprika, and salt; saute until fragrant, about 1 minute. Pour tomato sauce into the pan and simmer until thickened, about 15 minutes.
• Add coconut milk and maple syrup and heat until warm. Taste sauce, adding more coconut milk or spices needed.
• Add carrots, potato, bell pepper, and cauliflower florets to sauce; toss well to coat. Cover, and simmer until vegetables are crisp, but fork-tender, about 10 minutes. Serve hot.

TOFU AND VEGETABLE TIKKA MASALA

Steps:

• In a large bowl, mix 1 tablespoon canola oil, turmeric and paprika. Add tofu and toss gently to coat. Allow to marinate as you prep the rest of your vegetables.
• Bring a medium saucepan of water to a boil. Season with salt, and add cauliflower. Blanch, 2-3 minutes, or until cauliflower is crisp-tender. Drain and set aside.
• Warm a large nonstick skillet over medium-high heat. When the pan is hot, add the tofu, and cook until golden brown on at least one side. Remove from heat.
• Add 2 teaspoons oil to the pan. When shimmering, add red and green bell peppers. Saute a couple of minutes until slightly softened and blistered. Add kale, toss to coat with oil, and then cover. Cook 5 minutes until wilted slightly.
• Add cauliflower, tofu and jar of Tikka Masala Sauce. Stir to coat all the vegetables. Turn down pan to a simmer. Cover, and cook 10-15 minutes. Sprinkle with cilantro. Serve over rice.

MIXED VEGETABLE MASALA

Steps:

• Place potatoes, carrots and green beans in the cold water.
• Allow to soak while you prepare the rest of the vegetables; drain.
• In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric.
• Cook for 8 minutes.
• Meanwhile, heat oil in a large skillet over medium heat.
• Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent.
• Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes.
• Add the cooked vegetables to the tomato mixture and saute 1 minute.
• Cover and allow to simmer for about 20 minutes or until potatoes are nice and tender.
• Garnish with cilatro and serve.

MIXED VEGETABLE MASALA

Steps:

• Pulse ginger and garlic in a blender or food processor until they are both finely chopped. Add the tomatoes with the juice and the cayenne pepper. Pulse together until combined but don't let it turn into a puree. Set aside.
• Heat oil in a nonstick pan or large skillet over medium heat. Add onion and bell pepper. Cook, stirring frequently, until softened. About 10 minutes. Stir in potatoes, carrots, garam masala, and chili powder. Cover and cook over medium-low heat for 10 minutes. Stir occasionally to keep from sticking.
• Add cauliflower tomato mixture, and 1/2 cup water. Simmer for 20 minutes uncovered.
• Remove from heat, stir in coconut milk, and season with pepper.

MIXED VEGETABLE MASALA

Steps:

• 1. Pulse ginger & garlic in food processor until finely chopped. Add tomatoes with juice and cayenne pepper, and pulse until combined. Set aside. 2. Heat oil in saucepan over med. heat. Add onion and bell pep, and saute 10 min. Stir in pots, carrots, garam masala, and chili powder. Cover, reduce heat to med-low, and cook 10 min, stirring occasionally. 3. Add cauli, tom mixture, and 1/2 C water. Simmer 20 min. Remove from heat, and stir in coconut milk. Season with pep.

MASALA VEGETABLE STEW

Steps:

• Heat the oil in a soup pot and add the onion, garlic, and carrots. Sauté over medium-low heat until the onion is golden, stirring frequently, about 10 minutes.
• Add the water, eggplant, potatoes, bell pepper, tomatoes, ginger, chilies, and garam masala. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 to 25 minutes, or until the vegetables are tender but not overdone.
• Stir in the peas and cilantro and season with salt. Taste for spiciness and adjust the seasonings as desired. Mash some of the potato dice with a wooden spoon to thicken the cooking liquid. Simmer over low heat, uncovered, for an additional 5 to 10 minutes. The vegetables should be enveloped in a thick liquid.
• Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving. Serve in bowls alone or over hot cooked grains.
• Variation
• You may substitute other vegetables for the ones listed here. Instead of eggplant, try substituting a medium head of cauliflower, chopped into bite-sized pieces, or use corn kernels in place of the peas. Sweet potato may be used in place of white potato.
• Nutrition Information
• Per serving:
• Calories: 148
• Total fat: 4g
• Protein: 5g
• Fiber: 7g
• Carbohydrate: 26g
• Cholesterol: 0mg
• Sodium: 48mg

VEGETABLE MASALA

Steps:

• Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.
• In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.
• Heat oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. Add the cooked vegetables to the mixture and saute 1 minute. Garnish with cilantro leaves.