Veggie 3 Recipe

Prepare vegetables

Peel (optional) and dice potatoes into 1/2-inch cubes so they cook evenly. Trim ends of zucchini and cut into 1/2-inch half-moons. Finely chop the onion. Mince garlic and ginger. Chop cilantro and set aside for garnish.

Temper spices

Heat a large skillet or sauté pan over medium heat. Add vegetable oil and let warm until shimmering (about 1 minute). Add mustard seeds and cumin seeds. Let them sizzle and pop for 20–30 seconds until aromatic; reduce heat if they brown too quickly.

Add the chopped onion to the pan and sauté for 4–5 minutes until soft and translucent, stirring occasionally so the seeds don’t burn.

Add the minced garlic and ginger and cook 30–45 seconds until fragrant.

Add dry spices

Lower heat slightly and add turmeric, ground coriander, ground cumin, and red chili powder. Stir continuously for about 20 seconds to bloom the spices without burning them.

Add the diced potatoes, stirring to coat them in the spiced oil. Cook uncovered for 6–8 minutes, stirring every 2 minutes, so they begin to brown on the edges.

Pour in 1/4 cup water, stir, cover the pan, and let simmer over medium-low heat for 8–10 minutes, or until potatoes are nearly tender when pierced with a fork. Check once and stir to prevent sticking; add a splash of water if the pan becomes dry.

Remove the lid and add the zucchini pieces. Stir to combine with the potatoes and spices. Cook uncovered for another 5–7 minutes, stirring occasionally, until zucchini is tender but not mushy and potatoes are fully cooked and slightly crisped at the edges.

Season with salt, black pepper, and garam masala. Stir well and cook 1 more minute to meld flavors.

Finish with lemon juice and chopped cilantro (if using). Taste and adjust salt or chili to preference.

Transfer to a serving bowl and garnish with additional cilantro. Serve hot as a side dish with rice, flatbread, or as part of a veggie plate.