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Traditional Indian Masala Vegetable Fry Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share recipes from her native Indian cuisine.

Masala vegetable fry

Masala vegetable fry

Tasty and Flavorful Fry

Masala vegetable fry is a tasty, healthy and flavorful side dish that can be made easily without many complicated steps. It is best for busy days—especially if you have your vegetables pre-chopped.

Vegetables are very important to keep our body healthy. They are an excellent source of nutrients. This fry uses plenty of vegetables, so it makes for a very healthy side dish.

Pair this fry with rice, chapati or phulka. It can even be stuffed in chapati to make chapati rolls.

Cook Time

Prep timeCook timeReady inYields

10 min

12 min

22 min

3 servings

Ingredients

  • 1 tablespoon oil
  • 1 tablespoon ghee (clarified butter)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1 cup potatoes, peeled and cubed
  • 1 cup French beans, chopped
  • 1 cup carrots, cubed
  • 1/2 cup peas, fresh or frozen
  • salt to taste
  • 1/2 cup water, or as required
  • 1/2 cup tomatoes, chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon dry mango powder (amchur powder)
  • 1/2 teaspoon garam masala powder
  • 2 teaspoons mixed herbs
  • 1/4 cup coriander leaves, chopped

Instructions

  1. Wash, chop and keep all vegetables ready.
  2. In a pan heat oil and ghee. Splutter the cumin seeds and fennel seeds. Saute for a few seconds.
  3. Add the peeled and cubed potatoes, chopped French beans, cubed carrots, peas and salt. Saute and mix well.
  4. Add water, close the lid and cook for 5 minutes over low flame.
  5. After 5 minutes (or when vegetables are half-cooked), add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, dry mango powder and garam masala powder. Mix well to combine vegetables with spices powders.
  6. Add water if required, close the lid and cook for 5 minutes or till vegetables are cooked well.
  7. Open the lid and check if water has dried completely and if vegetables are cooked well. If not, cook for some more time (but be careful not to overcook the vegetables).
  8. Adjust the salt. Add mixed herbs and chopped coriander leaves. Mix well and switch off the flame.
  9. Serve hot with rice, chapati, phulka and enjoy. Or stuff into chapati to make chapati rolls.

Instructions With Step-by-Step Photos

In a pan, heat 1 tablespoon oil and 1 tablespoon ghee. Splutter 1/2 teaspoon cumin seeds and 1/2 teaspoon fennel seeds. Saute for some seconds.

In a pan, heat 1 tablespoon oil and 1 tablespoon ghee. Splutter 1/2 teaspoon cumin seeds and 1/2 teaspoon fennel seeds. Saute for some seconds.

Add 1 cup peeled and cubed potatoes, 1 cup chopped French beans, 1 cup cubed carrots and 1/2 cup peas. Add salt to taste.

Add 1 cup peeled and cubed potatoes, 1 cup chopped French beans, 1 cup cubed carrots and 1/2 cup peas. Add salt to taste.

Saute and mix well. Add 1/4 cup water, close the lid and cook for 5 minutes in low flame.

Saute and mix well. Add 1/4 cup water, close the lid and cook for 5 minutes in low flame.

After 5 minutes or when vegetables are half cooked, add 1/2 cup chopped tomatoes.

After 5 minutes or when vegetables are half cooked, add 1/2 cup chopped tomatoes.

Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon dry mango powder, 1/2 teaspoon garam masala powder.

Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon dry mango powder, 1/2 teaspoon garam masala powder.

Mix well to combine vegetables with spices powders.

Mix well to combine vegetables with spices powders.

Add 1/4 cup of water if required, close the lid and cook for 5 minutes or till vegetables are cooked well.

Add 1/4 cup of water if required, close the lid and cook for 5 minutes or till vegetables are cooked well.

Open the lid and check if water dried completely and if vegetables are cooked well. If not, cook for some more time. Do not overcook the vegetables. Adjust salt. Add 2 teaspoons mixed herbs, 1/4 cup chopped coriander leaves.

Open the lid and check if water dried completely and if vegetables are cooked well. If not, cook for some more time. Do not overcook the vegetables. Adjust salt. Add 2 teaspoons mixed herbs, 1/4 cup chopped coriander leaves.

Mix well. Switch off the flame.

Mix well. Switch off the flame.

Tasty and flavorful masala vegetable fry is ready to serve. Serve hot with rice, chapati or phulka and enjoy. Or stuff inside chapati to make chapati rolls.

Tasty and flavorful masala vegetable fry is ready to serve. Serve hot with rice, chapati or phulka and enjoy. Or stuff inside chapati to make chapati rolls.

Cooking Notes

  • Other vegetables may be added; e.g., pumpkin, broccoli, sweet corn, baby corn, onion or mushroom.
  • Alter the quantities of spice powders as desired.
  • Take care not to overcook the vegetables. They should remain crunchy. Add water little by little to avoid overcooking.
  • Ginger-garlic paste can be added for extra flavor.