How to Make Five Indian Vegetables with Easy Preparation

It’s more than just cooking when you hear the spices sizzle, smell the familiar smell coming from the kitchen, and stir something warm on the stove. It’s a link to family, tradition, and the happiness of home-cooked food.

These five vegetable recipes are a great place to start if you like a hot meal after a long day or if you’re just starting out and want to learn how to make simple, tasty meals. They’re easy to make and taste great, so they’re perfect for lunch, dinner, or even tiffin boxes.

You don’t need to be a pro or have a lot of money to set up your kitchen. You only need fresh vegetables, some basic spices from your pantry, and some time. Let’s start with five of the most popular meals in homes.

Aloo Gobi is a classic sabzi made with potatoes and cauliflower

Almost everyone has eaten Aloo Gobi at some point in their lives. Its dry, spiced texture goes great with hot rotis or parathas.

Things you need

• 2 medium potatoes, peeled and cut into small pieces
• One small head of cauliflower, cut into medium-sized florets
• 1 onion, chopped very small
• 1 teaspoon of cumin seeds
• 1 tablespoon of ginger-garlic paste
• 1 teaspoon of turmeric powder
• 1 tsp. red chilli powder
• 1 teaspoon of ground coriander
• Add salt to taste
• 2 tablespoons of oil
• Fresh coriander leaves to use as a garnish
• ½ teaspoon of garam masala

How to do it

Put the oil in a kadhai or deep pan and heat it. Add the cumin seeds and let them pop. Add the chopped onions and cook until they are golden. Add the ginger-garlic paste and cook for one minute. Put in the potatoes, cauliflower, turmeric, red chilli powder, coriander powder, and salt. Cover the pan and mix well. Stir the food every so often while it cooks on low heat. When the vegetables are soft, add garam masala and coriander leaves as a garnish.

Links that might help

Buy Garam Masala or cookware that doesn’t stick.

Bhindi Masala is a tasty stir-fry with okra

Bhindi (okra) can be hard to work with because it’s slimy, but if you know how to cook it, it tastes great and everyone loves it.

Things you need

• 300 grammes of bhindi (okra), chopped and cleaned
• 1 onion, cut into thin slices
• 1 tomato, cut up
• 1 teaspoon of cumin seeds
• 1 teaspoon of turmeric
• 1 teaspoon of amchur, or dry mango powder
• Add salt to taste
• 2 tablespoons of oil

How to do it

Before chopping, make sure the bhindi is completely dry so it doesn’t stick. In a pan, heat oil and add cumin seeds. Sauté onions until they are soft. Add salt, turmeric, and chopped bhindi. Cook without a lid over medium heat. Stir every so often until it starts to get crispy. Add the chopped tomatoes and amchur and cook for another 5 to 7 minutes, or until the food is done.

To keep it from getting mushy

Use a flat pan or iron skillet. You can easily find Dry Mango Powder online.

Baingan Bharta: Smoky Roasted Eggplant Mash

Baingan Bharta is a dish made with mashed eggplant that has a smoky flavour. It is usually served with rice or roti. People love it because of its strong taste and soft, creamy texture.

Things that go into it

• one big brinjal (eggplant)
• 1 onion, cut up very small
• 1 chopped tomato
• 1 tablespoon of ginger-garlic paste
• 1 to 2 green chillies, chopped
• 1 teaspoon of cumin seeds
• Add salt to taste.
• 2 tablespoons of regular oil or mustard oil
• Garnish with fresh coriander

How to do it

You can roast the whole brinjal on an open flame or in the oven until the skin is charred and the flesh is soft. Let it cool down, take off the skin, and mash the pulp. Put oil in a pan and heat it. Then add cumin seeds and onions and green chillies. Add the ginger-garlic paste and cook until it turns golden. Add the tomatoes and cook until they are soft. Add the mashed brinjal and salt, and mix well. Stir the food every now and then and cook it on medium heat for 10 minutes. Add fresh coriander on top before serving.

Find things like

Gas Roaster Stands that will help you roast better.

Light and Digestive Bottle Gourd Curry (Lauki Ki Sabzi)

People often don’t give Lauki (bottle gourd) enough credit, but when you cook it right, it’s healthy, tasty, and great for everyday meals.

What you need

• 500 grammes of lauki, cut up and peeled
• 1 chopped tomato
• 1 teaspoon of cumin seeds
• 1 teaspoon of turmeric powder
• 1 teaspoon of red chilli powder
• Add salt to taste
• 1 tablespoon of oil
• Asafoetida (hing) is optional.

How to do it

Put oil in a pressure cooker and heat it. Add some hing, cumin seeds, and chopped tomatoes. Cook until the tomatoes are soft. Put in the salt, turmeric, and red chilli. Add lauki that has been cut into small pieces and mix well. Add about ¼ cup of water and cook under pressure for one whistle. Let the steam out on its own. If necessary, open the lid and mash it up a little. Add coriander as a garnish.

Serving tip

Plain parathas or steamed rice go great with lauki sabzi. You can buy pressure cookers to speed up cooking.

Cabbage stir-fry is easy, crunchy, and full of flavour

This vegetable is one of the easiest and quickest to make, but it adds a lot of freshness and texture to the plate.

Things you need

• Two cups of shredded cabbage
• 1 green chilli, cut in half
• 1 teaspoon of mustard seeds
• 5 to 6 curry leaves
• Salt to taste
• ½ teaspoon of turmeric
• 1 tablespoon of oil

How to do it

Put oil in a pan and heat it up. Add mustard seeds. Add curry leaves and green chilli after they start to splutter. Put in the turmeric and then the cabbage that has been shredded. Stir well and cook on medium heat without a lid. Don’t overcook it; the cabbage should still be a little crunchy. Add salt and stir it one last time. Serve warm.

Serving idea

You can eat it with dal and rice or even roll it up in a warm chapati. Buy your fresh cabbage or spice mixes from online stores you can trust.

Last Thoughts on Cooking Vegetables Every Day

It’s not just the ingredients or spices that make these dishes special; it’s how easy they are to make. It doesn’t take much work to put together each recipe, but it does add warmth and flavour to your plate. You don’t have to be a pro to make them, and you can always change the amount of spices or add your own twist.

These vegetables are the base of healthy meals, whether you’re cooking for yourself or your family. They are cheap, easy to store, and can be used in a variety of cuisines or styles. You can make your kitchen taste good every day with just a few pantry staples and fresh fruits and vegetables.

And if you’re ever unsure, keep in mind that good food doesn’t have to be hard to make. It just has to be made with care.

Get more

Amazon Groceries, BigBasket, or Flipkart Grocery can help you stock up your pantry with the basics. Most of them will bring fresh fruits and vegetables, oils, spices, and more right to your door.

Frequently Asked Questions

Q1: Is it possible to make these Indian vegetable dishes without garlic and onions?

Yes, you can make most of these recipes without onions and garlic. You don’t have to use them at all, or you can use hing (asafoetida) and more tomatoes for flavour instead.

Q2: Are these vegetable dishes good for you to eat every day?

Yes, of course. These meals are good for your stomach and can be eaten every day because they use fresh vegetables, little oil, and spices that you grind yourself.

Q3: Can I cook these vegetables ahead of time and then reheat them?

Yes, you can keep all five dishes in the fridge for up to two days. For the best taste and texture, heat them up on the stove.

Q4: What kind of oil should I use to make these dishes?

You can use any neutral oil you like, such as sunflower, groundnut, or mustard oil. Mustard oil makes food taste better, especially Baingan Bharta.

Q5: Is it possible to make these recipes in the microwave or air fryer?

An air fryer can be used to roast baingan or crisp bhindi, but a microwave isn’t the best choice. But stovetop methods make these traditional dishes taste better.

Disclaimer

The recipes on this blog are meant to give you general cooking advice and information. The results may be different depending on the ingredients, the cookware, and your own taste. Always check for allergies and make sure you cook for your needs. Links to outside products are for your convenience and are not paid for unless otherwise stated.