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.
Servings Prep Time
4people 5mins
Cook Time
20mins
Servings Prep Time
4people 5mins
Cook Time
20mins
Ingredients
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.