Autumn mixed vegetable stir fry

Autumn mixed vegetable stir fry is a classic for a reason. Taking hardly 30 mins, loaded with season fresh produce, subtle spice and super delicious, this is a one pot meal you need to make this fall. Perfect to mop up with rotis or Indian flatbread or make a meal of it and serve with rice, dal, raita and this! Either ways this one’s a keeper.

Autumn mixed vegetable stir fry

Now that we are all done with Diwali and Halloween for this year, lets re focus on getting back on the healthy bandwagon. I had a wonderful time that later resulted in a guilt trip coz of all the delicacies I had been feasting on. Between creating festive recipes and actually re-creating them again for friends and family, I definitely gorged more than I should have. Result?? Took a break from cooking for the last two days. And don’t even get me started on sweets. Ugh. Not gonna happen for a month. Alright, a week. Fine,three days! Unless its this super healthy, no sugar and 10 min taking spiked pineapple sandesh! So given that I am feeling really lethargic at the moment and have no help at home right now, I couldn’t bother myself with making anything too time consuming or labor intensive.

Autumn mixed vegetable stir fry

This is where this one pot Autumn mixed vegetable stir fry comes in. You won’t believe it if I said it took me barely 20 mins to make this for our lunchbox today and I even managed to make rotis and chop up some cucumber and onion! Its that simple. Lets talk tricks though. First off, you have to have some boiled potatoes in the fridge if you want to make it super quickly like me. But if you are in no rush, then just boil some potatoes and get started on chopping vegetables while that’s happening.

Autumn mixed vegetable stir fry

Autumn mixed vegetable stir fry takes hardly 30 mins,is loaded with season fresh produce,subtle spice and is a super delicious one pot meal you need to make this fall.

This Autumn mixed vegetable stir fry is flavored very subtly with mustard seeds, garlic and delicately fragrant from cinnamon and cloves. The spices are pretty simple to get hold of and the vegetables are certainly a refrigerator staple. Back home, when I was a kid winter mornings meant alu paratha, evenings were reserved for slow cooked butterscotch phirni and pulao or Persian jeweled rice and Sundays for produce shopping with mom. It was a weekly ritual that we both looked forward to. She obviously coz that was the only day she got off to stock her fridge, me coz I basically loved following my mom anywhere and everywhere. 

Autumn mixed vegetable stir fry

When I made this Autumn mixed vegetable stir fry I was instantly taken back to that dusty bylanes of Orissa. Crowded on both sides with the freshest of vegetables and fruits, my eyes would jump from one glimmering mound to the other imagining the delicious dishes that mom would make with them next. This Autumn mixed vegetable stir fry is a play on a staple I grew up on. The simple mixed veg curry made an appearance twice a week on our table and we loved eating it. This here is still a favorite way of mine to enjoy all the seasonal vegetables we can get in a simple curry. Well not curry so much as a stir fry. I tweaked this just a bit over the years. After testing and retesting this recipe for a number of times and taking many opinions, we arrived at the conclusion that this autumn mixed vegetable stir fry was the best. 

Autumn mixed vegetable stir fry

Reason? I added some schezwan sauce to this simple Autumn mixed vegetable stir fry! So so lip smacking delicious. I use carrots, capsicum, French beans, cauliflower, green peas, tomatoes and potatoes to make autumn mixed vegetable stir fry.

Autumn mixed vegetable stir fry

You can add whatever vegetable you love the most. Served with some hot roti or Indian flatbread, this Autumn mixed vegetable stir fry makes for a super easy, healthy, completely vegan and delicious meal. You can also enjoy this as a side dish with some rice, Thai detox lentil or dal, chicken kebabs and tapioca pudding with honey caramelized pineapple for a more lavish meal. Either ways, this fall you should definitely be trying to Indian-ize those fall vegetables and treating your family to this flavorsome and nutritious dish! If you are looking for more fall recipe inspiration, goto the Fall Hits in my sidebar!! It has some amazing recipes like this perfect for Thanksgiving whiskey and honey roasted carrot with chickpeas or the honey lime garlic roasted hassleback potatoes. 

Xo,

S. Autumn mixed vegetable stir fry

Print Recipe
Autumn mixed vegetable stir fry
Autumn mixed vegetable stir fry is a classic for a reason. Taking hardly 30 mins, loaded with season fresh produce, subtle spice and super delicious, this is a one pot meal you need to make this fall.
autumn mixed veg stirfry
Prep Time 5 mins
Cook Time 20 mins
Servings
people
Ingredients
Prep Time 5 mins
Cook Time 20 mins
Servings
people
Ingredients
autumn mixed veg stirfry
Instructions
Preparation:
  1. Start by boiling the potatoes till tender. I use a pressure cooker and it takes me about 5 mins in it. Put water, a pinch of salt, cut the potatoes in half (no need of peeling, just wash them clean). Cover the potatoes with ample water (about 1.5 inch more after covering the potatoes) and cook in a pressure cooker for 5-6 whistles. Let the pressure release naturally. Or simply boil them in water for 15 mins or till fork tender. Next, in a saucepan boil water. Once the water is boiling, add the cauliflower and carrot and let it boil (not simmer) for 5 mins. While that's happening, chop up the vegetables. Remove the vegetables with a slotted spoon and keep aside. Into the same water, add the beans and boil for 3 mins. Drain and keep aside. Cut beans into 1 inch pieces.
To make the stir fry:
  1. Heat a wok or kadhai. Add 1 tsp oil. Once hot, add the black mustard seeds and curry leaves and let it pop. Add the chopped garlic and onions and saute till the raw smell leaves. Next add the chopped capsicum. Add the schezwan sauce, turmeric powder, red chili powder and stir it till the sauce is cooked (2-3 mins).
  2. Then add the remaining vegetables, the cubed (peeled) boiled potatoes, salt and give it a good mix. Add the tomatoes and the dried fenugreek leaves and let it cook on medium heat in a covered pan for 5-6 mins. Stir in between to make sure it isn't sticking.
  3. Remove the lid and stir fry it on high for 3-4 mins till everything is well coated with the masala and looks cooked. Hint: The carrot should cut easily. Garnish with more curry leaves and serve hot with fresh roti.
Share this Recipe

3 thoughts

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge