Oven baked vegetables indian style
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 415.4
- Total Fat: 16.6 g
- Cholesterol: 17.9 mg
- Sodium: 88.6 mg
- Total Carbs: 63.8 g
- Dietary Fiber: 11.0 g
- Protein: 7.3 g
View full nutritional breakdown of Oven baked vegetables indian style calories by ingredient
Introduction
Simple vegetable dish. Simple vegetable dish.Number of Servings: 6
Ingredients
-
Potatoes 8 medium
Sweet potatoes 1/2 large
Butternut squash 1/2 large
Turnip or swede 1 small
Onion 2 small
Aubergine 1 medium
Jerusalem artichoke 1 cup
Peppers 1
butter 50 grams
oil 1/4 cup
2 tblsp Garamasala
2 tsp black mustard seeds
2 tsk fenugreek
1 tsp fennelseeds
6 cloves of garlic crushed and chopped
1 tsp Turmerik
1/2 tsp cummin seeds
1/2 tsp salt.
Tips
If you add things like brokkoli or cauliflour or other veg that takes a short time to cook, just add it after the potatoes and the veg that take a long time have had at least 20 min cooking time.
Directions
Chop everything into equal size bites and place in a large oven dish.
Heat butter and oil in a pan, lightly fry garlic and all spices, except mustard seeds, put them in last and stir untill the seeds start to pop. Then pour spices over vegetables toss to distribute everything.
Put in oven at 200 celcius, bake untill tender, turn once during baking time.
Serve with papdums, and if wanted sour creme.
Nothing is essential and you can put anything you like into this dish.
Very kid friendly (My picky 6 year old eats this.)
Serving Size: serves 4-6 people.
Heat butter and oil in a pan, lightly fry garlic and all spices, except mustard seeds, put them in last and stir untill the seeds start to pop. Then pour spices over vegetables toss to distribute everything.
Put in oven at 200 celcius, bake untill tender, turn once during baking time.
Serve with papdums, and if wanted sour creme.
Nothing is essential and you can put anything you like into this dish.
Very kid friendly (My picky 6 year old eats this.)
Serving Size: serves 4-6 people.