Vegetable Hot Garlic Sauce Recipe
Indian Vegetable Hot Garlic Sauce is an exquisite dish that brings together a medley of garden-fresh vegetables simmered in a fiery, aromatic, and piquant garlic sauce. The unique blend of Indian spices, tangy tomato puree, and bold garlic flavors creates a delightful fusion that perfectly complements the vegetables’ natural flavors. This dish is not only visually appealing but also offers an unforgettable gastronomic experience for spice lovers and those who appreciate the richness of Indian cuisine.
Indian Vegetable Hot Garlic Sauce is a tantalizing and flavorsome dish that showcases the beauty and diversity of Indian cuisine. Its bold and spicy garlic sauce perfectly complements the medley of fresh vegetables, creating a harmonious balance of flavors and textures. Follow this detailed recipe to treat yourself and your loved ones to a delightful and memorable culinary experience.
Variations of Vegetable Hot Garlic Sauce Recipe
Indian Vegetables Hot Garlic Sauce is a versatile dish that can be tailored to suit individual preferences. You can experiment with a variety of vegetables, such as cauliflower, broccoli, bell peppers, green beans, or mushrooms, depending on availability and personal taste. Additionally, you can adjust the level of spiciness by adding or reducing the amount of chili used in the recipe. For a non-vegetarian version, you can include chicken, shrimp, or paneer as the protein source.
Nutrition Benefits – Vegetable Hot Garlic Sauce Recipe
Loaded with a plethora of nutritious vegetables, Indian Vegetables Hot Garlic Sauce is a wholesome and healthy meal option. The dish is packed with vitamins, minerals, fiber, and antioxidants, all of which contribute to overall health and well-being. Furthermore, the garlic sauce provides additional health benefits, as garlic is known for its anti-inflammatory and immune-boosting properties.
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Step by Step Vegetable Hot Garlic Sauce Recipe
Vegetable Hot Garlic Sauce Recipe
Ingredients
For the Vegetables
- 1 Onions chopped (approx. 100 grams)
- 1 capsicum / bell peppers diced (approx. 100 grams)
- 1 Carrot diced (approx. 100 grams)
- 1 zucchini diced (approx. 100 grams)
- 100 grams beans chopped
- 100 grams cauliflower / gobi
- 100 grams Green peas fresh or frozen
For the Hot Garlic Sauce
- 2 tablespoons Oil
- 8-10 garlic minced
- 2 green chillies chopped (adjust to taste)
- 1 teaspoon ginger minced
- 1/4 cup tomato puree
- 1 tablespoon soy sauce
- 1 tablespoon red sauce / red chilli sauce adjust to taste
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1/4 teaspoon black pepper freshly ground
- Salt to taste
- 1/4 cup water
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- 1 tablespoon coriander leaves / cilantro chopped (for garnish)
Instructions
Pre-Cooking Preparation Steps and Time
- Chop the onion, bell pepper, carrot, and zucchini.
- Cut the green beans and separate the cauliflower into small florets.
- Mince the garlic cloves and ginger.
- Chop the green chilies.
- Measure out and prepare the ingredients for the hot garlic sauce.
Cooking Steps
Step 1: Sauté the Vegetables
- In a large frying pan or wok, heat 1 tablespoon of vegetable oil over medium heat.
- Add the onions, bell pepper, carrot, zucchini, green beans, cauliflower, and peas to the pan.
- Sauté the vegetables for 7-8 minutes, or until they are cooked but still have a slight crunch. Remove the vegetables from the pan and set aside.
Step 2: Prepare the Hot Garlic Sauce
- In the same pan, heat another tablespoon of vegetable oil over medium heat.
- Add the minced garlic, green chilies, and ginger to the pan, and sauté for about 30 seconds or until fragrant.
- Add the tomato puree, soy sauce, red chili sauce, white vinegar, sugar, black pepper, and salt to the pan. Stir well to combine all the ingredients.
- Pour in the 1/4 cup of water and bring the sauce to a gentle simmer. Cook for 2-3 minutes to allow the flavors to meld together.
Step 3: Thicken the Sauce
- Add the cornstarch slurry (cornstarch dissolved in water) to the sauce, stirring continuously to avoid lumps.
- Cook for another 2-3 minutes or until the sauce thickens to your desired consistency.
Step 4: Combine the Vegetables and Sauce
- Add the cooked vegetables to the hot garlic sauce, stirring gently to coat the vegetables evenly with the sauce.
- Cook for an additional 2-3 minutes to allow the vegetables to absorb the flavors of the sauce.
Step 5: Garnish and Serve
- Transfer the Indian Vegetables Hot Garlic Sauce to a serving dish.
- Garnish with chopped fresh coriander before serving.
Equipment Used for This Recipe
- Serving Plate
Notes & Tips
- To make the dish spicier, you can increase the amount of green chilies and red chili sauce according to your taste preferences.
- Feel free to customize the dish with your favorite vegetables or those that are in season.
- You can also add paneer, tofu, or your preferred protein to make the dish more filling and satisfying.
- To make a milder version of this dish, reduce the amount of chili sauce or use a milder variety.
- Serve the Indian Vegetables Hot Garlic Sauce with steamed rice, naan, or roti for a complete and satisfying meal.
- The dish can be made spicier or milder by adjusting the amount of chili peppers used.
- If you want to make the dish more filling, you can add some protein such as chicken or shrimp.
- The dish can be made in advance and reheated before serving.
Nutrition Information (Note: Approximate)
FAQs – Vegetable Hot Garlic Sauce Recipe
Can I make the Indo-Chinese Vegetable Hot Garlic Sauce spicier or milder?
Absolutely! You can easily adjust the spiciness of the dish to suit your taste preferences. For a spicier version, add more green chilies and red chili sauce. Conversely, if you prefer a milder dish, reduce the quantity of chili sauce or use a milder variety.
What are some protein options I can add to this dish?
To make this dish more substantial, you can add proteins like paneer, tofu, or even cooked chicken or shrimp. Simply cook your chosen protein separately and add it to the vegetables before mixing with the hot garlic sauce.
Can I use frozen vegetables instead of fresh ones?
Yes, you can use frozen vegetables in this recipe. Just make sure to thaw them properly and remove any excess moisture before cooking. This will help to maintain the dish’s texture and prevent it from becoming too watery.
How can I store leftovers of the Indo-Chinese Vegetable Hot Garlic Sauce?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat the dish, gently warm it in a pan over low heat or in the microwave, stirring occasionally to ensure even heating.
What can I serve with Indo-Chinese Vegetable Hot Garlic Sauce?
Indo-Chinese Vegetable Hot Garlic Sauce goes well with a variety of accompaniments, such as steamed rice, naan, roti, or even noodles. You can also pair it with other Indo-Chinese dishes like fried rice or chili paneer for a delightful fusion meal.
Is there a gluten-free alternative for soy sauce in this recipe?
Yes, you can use tamari sauce, which is a gluten-free alternative to soy sauce. It has a similar flavor profile and can be easily substituted in this recipe without compromising the taste.
Can I use other vegetables in this dish?
This recipe is highly adaptable, and you can easily substitute or add your favorite vegetables. Some great options include broccoli, asparagus, mushrooms, or baby corn. Just be sure to adjust the cooking time accordingly, as different vegetables may require varying cooking times.
Are there any health benefits to eating Indo-Chinese Vegetable Hot Garlic Sauce?
Indo-Chinese Vegetable Hot Garlic Sauce is a healthy dish, thanks to the variety of nutrient-rich vegetables it contains. These vegetables provide essential vitamins, minerals, fiber, and antioxidants that promote overall health. Additionally, garlic, one of the main ingredients in the sauce, offers anti-inflammatory and immune-boosting properties.
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