How to make Indian Style Veg Buddha Delight

🌱 Indian-Style Veg Buddha Delight
🕒 Prep Time: 20 mins
🍳 Cook Time: 25 mins
🍽️ Serves: 3–4
🌿 Ingredients:
For the Stir-Fry:
1 cup broccoli florets

1 cup cauliflower florets

1 carrot, thinly sliced

1 bell pepper (any color), sliced

1 cup cabbage, shredded

½ cup baby corn, sliced (optional)

100–150g paneer or tofu, cubed and lightly sautéed

2 tbsp oil (preferably sesame or olive oil)

Salt to taste

For the Indian Fusion Sauce:
1 small onion, finely chopped

2–3 garlic cloves, minced

1-inch ginger, minced

1 green chili (optional), finely chopped

2 medium tomatoes, pureed

1 tsp cumin seeds

1 tsp coriander powder

½ tsp turmeric powder

½ tsp red chili powder (adjust to taste)

1 tsp garam masala

1 tbsp soy sauce

1 tbsp tomato ketchup

1 tsp lemon juice or rice vinegar

½ cup coconut milk or water (for a mild curry base)

For Garnish:
Fresh coriander leaves, chopped

Toasted sesame seeds (optional)

A few drops of toasted sesame oil (optional)

🔪 Method:
1. Prep the Veggies:
Wash and chop all vegetables evenly.

Steam or blanch the broccoli, cauliflower, and carrots for 3–4 minutes. They should be tender but still slightly crisp.

2. Cook the Paneer/Tofu:
In a non-stick pan, heat 1 tbsp oil.

Lightly sauté the cubed paneer or tofu until golden on all sides. Remove and set aside.

3. Make the Sauce:
In the same pan, heat 1 tbsp oil. Add cumin seeds and let them splutter.

Add onion, ginger, garlic, and green chili. Sauté until golden brown.

Add tomato puree and cook for 4–5 minutes until oil starts to separate.

Stir in turmeric, coriander powder, chili powder, and garam masala. Cook for a minute.

Add soy sauce, ketchup, and lemon juice. Mix well.

Pour in coconut milk or water and simmer the sauce for 2–3 minutes until slightly thickened.

4. Stir-Fry Everything Together:
Add all steamed vegetables and sautéed tofu/paneer into the sauce.

Mix gently to coat everything evenly. Cook for another 2–3 minutes.

Adjust salt and seasoning.

5. Garnish & Serve:
Top with fresh coriander, sesame seeds, and a drizzle of sesame oil.

Serve hot with steamed rice, quinoa, millet, or brown rice for a balanced Buddha Bowl experience.

🍽️ Tips:
You can add cooked chickpeas or sprouted moong for added protein.

Swap coconut milk with cashew cream for richness without coconut flavor.

Add some crushed peanuts or roasted cashews on top for crunch.