Quick 15-Minute Indian Veggie Stir-Fry
A healthy, colourful Indian-style vegetable stir-fry ready in 15 minutes. Light, nutritious and beginner-friendly — perfect as a quick side or meal with roti or rice.
Ingredients
Equipment
Method
- Heat oil in a pan or kadhai on medium flame. Once hot, add mustard seeds and cumin seeds. Let them splutter for a few seconds.
- Add turmeric powder and immediately add the chopped carrots, green beans, bell pepper and cauliflower florets. Stir well to coat with spices.
- Continue to stir-fry for about 5–6 minutes. If vegetables start sticking, sprinkle 1–2 tbsp water and cover for 2 minutes to let them cook but stay crunchy.
- Add salt and red chilli powder (if using). Mix gently and cook for another 1–2 minutes until vegetables are cooked but still colorful and crisp.
- Turn off the flame. Sprinkle chopped fresh coriander on top and mix lightly. Serve hot with chapati, roti or plain rice.
Notes
Use any vegetables you have at home — peas, beans, baby corn or zucchini also work well. For even lighter dish, reduce oil to 1 teaspoon and increase water splash. Keeps well for a day and can be gently reheated.