Tawa Sabzi or Tava Fried Vegetables are a common buffet menu especially during the marriage season. Depending on your choice, the vegetables are tossed in masala, sprinkled with some chaat then served in hot tawa. You can use any vegetables that are commonly bought and available in the market but vegetables like big mirchis and arbi can also be added in order to make your buffet somewhat, if not very festive.
Tawa Sabzi Recipe
Tawa Sabzi or Tava Fried Vegetables
For the Vegetables
- 5 pcs. Karela or Bitter Gourd
- 15 – 20 pcs. Pearl or regular onions
- 5 pcs. Baigan or Small Eggplant
- 12 pcs. Paneer Sticks
- ½ kg. Bhindi or Okra
- 1 pc. Large Potato
- 2 tbsps. Oil
For Spicy Mix
- 2 tsps. Sukha Dhaniya or Coriander Powder
- 1 tsp. Cumin Seeds roasted
- 2 tsps. Garam Masala Powder
- 1 tsp. Pomegranate Seed Powder
- ½ – 1 tsp. Red Chili Powder
- ½ tsp. Haldi or Turmeric Powder
- 1 tsp. Amchur or Mango Powder
- 1/8 tsp. Eliachi or Cardamom Powder
- 1/8 tsp. Cinnamon Powder
- 1 tsp. Chaat Masala
- 1 pinch Jaiphel or Nutmeg Powder
- 1 pinch Hing or Asofetadia
- Prepare the vegetables first by cleaning the Karela or bitter gourds. Slit it lengthwise then toss it in curd and salt mixture before refrigerating it for 30 minutes. Clean, wash and cut the okra lengthwise in half then bake it in an oven heated at 400 degrees Fahrenheit until it becomes crispy. Also clean, wash and cut the rest of the vegetables and slice the paneer.
- Grease and heat the kadai then fry the vegetables one by one starting with paneer, and then the onions, potato, baigan then the marinated okra until all are cooked before setting it aside.
- Prepare the dry spices by combining all of the ingredients in a bowl, mixing it well before setting it aside.
- Prepare the Masala by adding cumin seeds in an oil-heated pan. When it starts to sizzle, put the garlic and ginger paste, sauté for a minute then add the onions. When the onions are cooked, add the tomato puree and let it evaporate. Add the curd and the spices, mixing it until everything is well-blended. Add some salt, cream and some water to keep the masala moist. Add Kasoori methi and adjust the taste before mixing the vegetables. Spread on hot tawa and serve.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Making Tawa Sabzi in the Oven
- Assorted vegetables (like bell peppers, cauliflower, potatoes, and peas)
- 2 tablespoons of oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon of ginger-garlic paste
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder (adjust to your spice preference)
- 1/2 teaspoon of garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- Preheat the Oven: Start by preheating your oven to 350°F (175°C).
- Prepare the Vegetables: Wash and chop the assorted vegetables into bite-sized pieces. You can use bell peppers, cauliflower, potatoes, peas, or any other vegetables of your choice.
- Sauté the Onions and Tomatoes: Heat 2 tablespoons of oil in an oven-safe pan over medium heat on your stovetop. Add the cumin seeds and let them splutter. Then, add the finely chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and sauté for another 2 minutes. Stir in the finely chopped tomatoes and cook until they become soft and the oil starts to separate.
- Add Spices: Lower the heat and add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes until the oil begins to separate from the masala.
- Combine with Vegetables: Add the chopped vegetables to the pan and mix them with the masala. Ensure the vegetables are evenly coated with the spice mixture.
- Transfer to the Oven: Now, place the oven-safe pan in the preheated oven. Bake for about 20-25 minutes or until the vegetables are cooked to your desired level of tenderness. Remember to stir the vegetables once or twice during baking for even cooking.
- Sprinkle Garam Masala: Once the vegetables are cooked, sprinkle garam masala over the dish, and give it a gentle stir.
- Garnish and Serve: Remove the pan from the oven and garnish the Tawa Sabzi with fresh coriander leaves. It’s now ready to be served.
Tips for making Tawa Sabzi Masala
- Uniform Cutting: When chopping your vegetables, aim for uniform sizes. This ensures that they cook evenly and you won’t end up with some overcooked and others undercooked.
- Preheat the Oven: If you’re using the oven method, always preheat it. This ensures the vegetables start cooking immediately and evenly.
- Spices and Seasoning: Don’t hesitate to adjust the spice levels according to your taste preferences. Tawa Sabzi is versatile, so feel free to add more or less chili powder.
- Stir Occasionally: Whether on the stovetop or in the oven, remember to stir your dish occasionally. This promotes even cooking and prevents sticking.
- Choose Your Veggies: While we’ve listed common vegetables, you can use your favorites or what’s available. Experiment with seasonal produce for variety.
- Sides: Serve your Tawa Sabzi with a side of naan, roti, or rice. A dollop of yogurt or raita alongside cools down the spiciness.
- Garnishes: Sprinkle some fresh coriander leaves or a drizzle of lemon juice for added freshness.
- Beverages: Pair your Tawa Sabzi with a traditional Indian beverage like masala chai or a cool glass of mango lassi.
- Variation: If you want to make a full meal, use your Tawa Sabzi as a filling for wraps or rolls. Top with mint chutney and roll in parathas for a delicious wrap.
- Family Style: Place the Tawa Sabzi in the center of the table, and let everyone serve themselves. It’s a perfect dish for sharing with loved ones.
Frequently Asked Questions about Tawa Sabzi
- Can I prepare Tawa Sabzi in advance? Yes, you can prepare Tawa Sabzi in advance and store it in an airtight container in the refrigerator. It stays fresh for 2-3 days. Reheat on the stovetop or in the microwave before serving.
- What vegetables work best for Tawa Sabzi? You can use a variety of vegetables like bell peppers, cauliflower, potatoes, peas, carrots, and beans. Choose based on your preference and availability.
- Is Tawa Sabzi spicy? The level of spiciness is adjustable. You can control the heat by altering the amount of red chili powder or using milder chili varieties.
- Can I make it gluten-free? Absolutely, Tawa Sabzi can be made gluten-free by serving it with gluten-free sides like rice or gluten-free bread.
- How do I reheat leftover Tawa Sabzi? To reheat, simply place the leftovers in a microwave-safe dish or on the stovetop, add a splash of water to prevent drying out, and heat until it’s warm.
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