10 Sabzi Recipe Ideas for Indian Vegetarian Delights

One of the most popular types of Indian vegetarian dishes is sabzi.

Also spelt sabji, it consists of vegetables cooked with an array of spices to give it intense flavours.

Sabzi is typically cooked in a sauce, however, there are some dishes which have less of a gravy, paying more attention to the flavours and textures of the vegetables.

As different vegetables can be used, it is high in fibre, low in calories and full of flavour.

Depending on one’s preference, vegetables like potatoes, cauliflower and aubergine can be used. As a result, there are different sabzi dishes.

Here are 10 sabzi recipes which are bound to delight vegetarians.

Mixed Sabzi

Mixed sabzi is a simple Punjabi curry that is best served with roti and paratha.

It may be simple but it makes for a very hearty curry, especially during the colder months.

While this recipe has a particular set of vegetables, the good thing is that you can remove and add ingredients based on your preference.

Ingredients

• 200g potato, diced
• 100g cauliflower, small florets
• 100g green beans
• 200g tomato, chopped
• 150g carrot, diced
• 100g green bell pepper, diced
• 2 tbsp peanut oil
• 1 tsp cumin seeds
• 1 tsp ginger, finely chopped
• 2 green chilli, chopped (optional)
• 1 tsp coriander powder
• 1 tsp Kashmiri chilli powder
• 1 tsp turmeric
• 1 tsp salt
• 1 tsp black pepper powder
• 1 tsp garam masala powder
• 1 tsp dried mango powder
• 1 tsp ginger juliennes
• 2 – 3 tbsp coriander leaves, chopped

Method

1. Heat oil in a large pan then add cumin seeds. When they sizzle, add the ginger, green chillies and chopped tomatoes.
2. Cook until softened, stirring occasionally.
3. Reduce the heat and add salt, red chilli powder, black pepper, turmeric and salt. Cook for a minute then add four tablespoons of water.
4. Add the mixed vegetables, stir and cover. Cook on a low heat for 20 minutes while stirring occasionally.
5. After 20 minutes, add garam masala and place into a serving dish.
6. Garnish with coriander and serve.

This recipe was inspired by My Tasty Curry.

Baingan Bharta

Baingan bharta is a very popular dish in North India and it is a simple one to make.

It is fire-roasted aubergine flesh which has been mashed and cooked with Indian spices. Fire roasting adds a unique flavour to the dish as it gives the aubergine a smoky flavour.

This recipe does not use a lot of spices because it is the flavour from the vegetable that is the most important to taste.

Ingredients

• 1 Aubergine
• 3 Garlic cloves
• 1½ tbsp oil
• 4 Garlic cloves, chopped
• 1 Green chilli, chopped
• 1-inch ginger, chopped
• 2 Tomatoes, chopped
• 1 Red onion, chopped
• ½ tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp salt
• 2 tbsp coriander, chopped

Method

1. Wash the aubergine and pat dry. Brush with a little oil all over then make a few slits all over.
2. Insert a garlic clove into three of the slits then place directly onto a flame, turning often for 10 minutes.
3. Once done, remove from the heat and wrap in aluminium foil to cool. Once cooled, remove the skin and chop the roasted garlic.
4. Place the roasted aubergine into a bowl and mash then set aside.
5. Heat oil in a pan and add the raw garlic, ginger and green chilli. Cook for two minutes.
6. Add the onion and cook until they soften. Add the tomatoes and mix. Cook for five minutes until the tomatoes become soft.
7. Place the aubergine into the pan along with the roasted garlic and mix well. Add the red chilli powder and mix.
8. Add the coriander powder and salt. Mix to combine then cook for five minutes, stirring often.
9. Stir in the chopped coriander and mix before removing from the heat and enjoying with fresh roti.

This recipe was inspired by Cook with Manali.

Saag

Saag is a typical sabzi dish in North India. Sarson ka saag is especially popular in Punjab and it is made with wilted greens and is usually served with flatbread.

The green chillies add heat to the dish but it is not too overpowering as the ghee mellows down the intense flavour and adds a richness to the dish.

For vegetarians, this saag is an Indian curry to opt for.

Ingredients

• 225g spinach, washed and finely chopped
• 225g mustard greens, washed and finely chopped
• 2 Green chillies
• 3 tbsp ghee
• 2 tbsp ginger-garlic paste
• 1 Large onion, grated
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp garam masala
• 1 tbsp lime juice
• 1 tbsp gram flour
• Salt to taste

Method

1. In a pot, add the spinach, mustard greens, green chillies and salt. Pour in one cup of water and boil until fully cooked. Once cooked, mash into a coarse paste.
2. In another pan, heat the ghee then add the onion and fry until slightly golden.
3. Add the rest of the ingredients and cook until the oil begins to separate.
4. Add the greens and stir until all the ingredients have fully combined.
5. Garnish with some butter and serve.

This recipe was inspired by The Spruce Eats.

Aloo Gobi

Aloo gobi is a classic within Indian cuisine and one of the most well-known potato dishes. It may have originated in North India but it is popular all over the country as well as Bangladesh and Pakistan.

The potatoes and cauliflower come together, along with the spices for a well balanced vegetarian meal.

The subtle sweetness of the cauliflower is an ideal contrast to the earthy potatoes, however, the ginger and garlic add an intense depth of flavour.

This sabzi dish fairly simple to make and promises an array of unique flavours combined into one dish.

Ingredients

• 1 Small cauliflower, cut into small florets
• 2 Potatoes, peeled and diced into small cubes
• 1 Onion, finely chopped
• 1 Green chilli, finely chopped
• ½ tin of chopped tomatoes
• 2 Garlic cloves, finely chopped
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tbsp ginger, grated
• 1 tsp dried fenugreek leaves
• 1 tsp turmeric powder
• Salt, to taste
• 2 tbsp oil
• A small bunch of coriander, chopped

Method

1. Wash and drain the cauliflower. Ensure that it is completely dry before cooking.
2. Heat the oil in a pan and add the mustard seeds. Add they sizzle, add the cumin seeds.
3. When they sizzle, add the onions and garlic. Fry until they become soft and lightly brown.
4. Reduce the heat and add the tomatoes, ginger, salt, turmeric, chilli and fenugreek leaves. Cook until the ingredients combine and begin to form a thick masala paste.
5. Add the potatoes and stir to coat in the masala paste. Reduce the heat to low and cover. Allow it to cook for 10 minutes, stirring occasionally.
6. Add the cauliflower and stir until it is well combined with the other ingredients. Cover and allow it to cook for 30 minutes until the vegetables are cooked through.
7. Occasionally, stir gently to prevent the vegetables from going mushy.
8. Add some garam masala, mix and garnish with coriander before serving.

This recipe was inspired by Hari Ghotra.

Aloo Gajar

Aloo gajar is an authentic North Indian sabzi that contains potato and carrot. This particular recipe is also made with peas.

The vegetables are stir-fried with an array of spices but it is not too spicy. For those who want more heat, simply add more spices.

It is a dish which takes hardly any time make once the vegetables are cut.

Ingredients

• 1½ cup potatoes, cubed
• 4½ cups carrots, cut into small pieces
• 1 cup peas
• 1 tsp cumin seeds
• 1 Green chilli, chopped (optional)
• 2 tsp garlic, minced
• ¼ tsp turmeric
• ½ tsp red chilli powder
• Salt to taste
• 3 tbsp water
• 1 tsp dried mango powder
• 2½ tbsp oil

Method

1. Heat oil in a large wok on a high flame. Add cumin seeds, green chilli, garlic and saute for 30 seconds. Add turmeric, red chilli powder and salt.
2. Stir in the potatoes and peas. Add the carrots and water. Cover and cook for 15 minutes, stirring regularly.
3. When the vegetables have cooked, add the mango powder and stir.
4. Garnish with coriander and serve with roti.

This recipe was inspired by Piping Pot Curry.

Aloo Mirch

Aloo mirch is a delicious and simple sabzi dish that can be made for a quick weeknight dinner or packed into a lunchbox.

The flavours of roasted pepper along with potatoes and simple spices makes it delicious to eat.

Those flavours are elevated with the addition of onion and ginger.

Ingredients

• 4 Potatoes, boiled and diced
• 1 Green pepper, diced
• 1 Onion, diced
• 1-inch ginger, grated
• 1 tsp coriander powder
• ½ tsp turmeric
• ½ tsp red chilli powder
• 1 tsp garam masala
• Salt to taste
• Oil
• A small bunch of coriander leaves, chopped

Method

1. Heat some oil in a large pan then add ginger, onions and pepper. Fry until they begin to change colour and are tender.
2. Stir in the potatoes, turmeric, coriander powder, garam masala, red chilli powder and salt.
3. Mix well until the vegetables are fully coated in the spices. Reduce the heat and cover. Allow to simmer for five minutes, stirring occasionally.
4. Once done, remove from the heat, stir in the coriander leaves and transfer to a serving dish.
5. Serve with roti and kadhi.

This recipe was inspired by Archana’s Kitchen.

Bhindi

Bhindi is a well-known sabzi dish and is arguably one of the most popular okra dishes within Indian cuisine and it is fairly simple to make.

It is essentially okra which has been fried with an array of spices and tomatoes.

Not only is this dish extremely flavourful, but it is also healthy as it is rich in folic acid and vitamin B6.

Ingredients

• 2½ tbsp oil
• 500g okra, washed and dried then chopped
• 1 Red onion, chopped
• 1 tsp cumin seeds
• 1-inch ginger, chopped
• 2 Tomatoes, chopped
• 1 Green chilli, chopped
• 1½ tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp dried mango powder
• ¼ tsp red chilli powder
• Salt to taste
• 1 tsp garam masala

Method

1. Heat one tablespoon of oil in a pan then add the chopped okra. Cook for 10 minutes then reduce the heat and cook for a further five minutes, stirring often. Once done, take the pan off the heat.
2. In another pan, add the remaining oil then add the cumin seeds. When they sizzle, add the onions and fry until soft. Add the ginger and green chilli and cook for a further minute.
3. Add the tomatoes and cook for four minutes or until softened.
4. Add the spices and mix well. Pour in a splash of water if the spices start to burn.
5. Add the okra to the pan and mix well. Reduce the heat and cook uncovered for five minutes.
6. Stir in the garam masala then serve with roti and rice.

This recipe was inspired by Cook with Manali.

Tinda

Tinda is a flavourful sabzi that is perfect for a quick meal and will win over tinda sceptics.

Tinda is an Indian apple gourd, a popular vegetable in North India and Pakistan.

This recipe has a depth of flavour thanks to the variety of spices and garam masala.

Ingredients

• 10 Small tinda, quartered and seeds removed
• 1 cup Onion, chopped
• 1 Tomato, chopped
• 2 tbsp garlic, chopped
• 1 tsp cumin seeds
• 1½ tsp red chili powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ¼ tsp garam masala
• ¼ tsp asafoetida
• ¼ tsp turmeric
• 1 tbsp lemon juice
• ¼ cup coriander leaves, chopped
• 4 tbsp oil
• Salt to taste

Method

1. Heat oil in a pan and fry the cumin seeds. When sizzling, add the garlic and onion. Fry until softened.
2. Add the tomatoes, tinda, red chilli powder, turmeric, asafoetida and salt. Mix well then add a quarter cup of water. Cover and cook for five minutes.
3. Add coriander powder, cumin powder, lemon juice and garam masala. Stir and cook until the tinda has fully cooked.
4. Garnish with coriander and remove from the heat. Serve with fresh roti.

This recipe was inspired by Shanaz Rafiq.

Aloo Methi

Aloo methi is a simple combination of potatoes and fenugreek leaves which pair well to make a delicious stir fry.

The plethora of spices adds a depth of flavour but the freshness from the fenugreek leaves is what makes this sabzi dish so enjoyable.

Ingredients

• 2 tbsp oil
• ½ tsp cumin seeds
• 3-4 Garlic cloves, sliced
• 3-4 Potatoes, chopped
• 1 Green chilli, chopped
• 75g fenugreek leaves, chopped
• ¼ tsp turmeric
• ½ tsp salt

Method

1. Heat the oil in a pan and add the cumin seeds. When sizzling, add the garlic. Fry for a few seconds until the garlic starts to change colour.
2. Add the potatoes and chilli. Fry for six minutes until golden.
3. Add the fenugreek leaves, turmeric and salt. Stir and cook for seven minutes, stirring frequently, until the leaves are cooked and the potatoes are tender.
4. Remove from the heat and serve.

This recipe was adapted from Cook with Manali.

Tawa Mushroom

Tawa mushroom sabzi is a quick stir fry that is simple to make.

The recipe uses pav bhaji masala which gives it a strong Indian flavour and goes really well with mushrooms. This is cooked with a lot of onions and does not have much of a soup, giving the flavours of the vegetables more recognition.

The spices are very simple and are easily found in kitchen cupboards.

Ingredients

• 500g button mushrooms, chopped
• 1 Onion, finely chopped
• 1 Tomato, finely chopped
• 1-inch Ginger, chopped
• 4 Garlic cloves, chopped
• 1 Green Chilli, slit
• 1 tsp red chilli powder
• ¼ tsp turmeric
• 2 tsp coriander powder
• 1 tsp Cumin powder
• 1 tsp garam masala
• 1 tsp pav bhaji masala
• 1 tsp dried mango powder
• Salt to taste
• Oil
• A small bunch of coriander leaves, chopped

Method

1. Heat oil in a wok then add ginger and garlic. Allow it to soften before adding onions. Cook until translucent.
2. Add the tomatoes and salt. Cook until softened. Add all the powdered spices and mushrooms. Cook until all the water has evaporated.
3. Cook until semi-dry then mix in the coriander leaves.
4. Serve with paratha and rice.

This recipe was inspired by Archana’s Kitchen.

These 10 sabzi recipes are made with a variety of vegetables but all boast lots of flavour.

Some are in a delicious sauce while others make the vegetables the centrepiece.

While these recipes are a step-by-step guide, the great thing is that ingredients can be added or taken away depending on your taste preference.

So what are you waiting for, try these recipes out for yourself.