20 Best Vegetables To Go With Indian Food

When you’re eating Indian food, there are so many different vegetables that you can choose from as your side dish. Some vegetables are a little more obvious pairings. But other vegetables might not be as commonly thought of when it comes to pairing with Indian cuisine.

When I was growing up, my mom always made sure that we had a variety of vegetables with our Indian food. She believed that vegetables were an important part of a balanced diet and that they went well with Indian cuisine. I have to say that she was right about that!

Now that I’m older, and I cook Indian food myself, I always make sure to include vegetables as side dishes. I’ve been testing out different combinations, and I’ve come up with some great pairings that I think you’ll love. So once you’ve chosen your main course, what vegetables should you pair with it?

Vegetables To Go With Indian Food

Potatoes
Cauliflower
Okra
Spinach
Cabbage
Squash
Eggplant
Green Beans
Ginger
Bell Peppers

Potatoes

Potatoes are the perfect vegetable to accompany Indian food. They have a neutral taste that allows the spices and flavors of the dish to shine through, and a fluffy texture that absorbs all the delicious sauces. Plus, they’re packed with nutrients like potassium and fiber.

However, Potatoes can also be high in calories and fat if they’re not cooked properly. So to get the most out of your Potatoes, healthily cook them by roasting, boiling, or steaming instead of frying.

Cauliflower

Indian food is delicious, but it can be spicy and heavy. Luckily, cauliflower is the perfect vegetable to accompany your meal. It’s light and mild, with a slightly nutty flavor that complements the spices in Indian cuisine.

Plus, it contains nutrients like fiber, vitamin C, and manganese. Not to mention, cauliflower is incredibly versatile. It can be roasted, mashed, stir-fried, or even made into ‘rice.’ The possibilities are endless!

Okra

If you’re looking for something that pairs well with Indian food, you can’t go wrong with okra. Okra is a vegetable that’s often used in Indian cuisine, and it has a unique taste and texture.

It’s slightly sweet and crunchy, and it’s an excellent source of vitamins and minerals. Plus, it’s a low-calorie option that can help you reach your daily recommended intake of fruits and vegetables.

There are a few things to keep in mind when cooking okra, though:

It’s important to cook it properly to avoid a slimy texture.
It’s best to pair it with other strong-flavored ingredients to balance out its flavor.

Spinach

Everybody knows that spinach is good for you. Popeye ate it for strength, and it’s packed with nutrients like iron and vitamins A and C. Well, this leafy green is not only good for you, but it’s also versatile and delicious.

Spinach can be eaten raw in salads or cooked as a side dish. It has a slightly sweet taste and a soft texture that makes it easy to eat. It is also a great source of fiber, which helps to regulate digestion.

Plus, if you’re looking for a healthy way to add some color to your plate, spinach is a great option. It’s low in calories and fat, and it pairs well with other Indian dishes.

Cabbage

Cabbage is a great choice for an Indian-inspired salad. It has a crisp texture and a slightly sweet flavor that pairs well with spicy dishes. Plus, cabbage is packed with vitamins and minerals. It’s low in calories and fat, and it’s a good source of fiber.

However, cabbage can be a bit tricky to work with. It’s important to slice it thinly so that it doesn’t overwhelm the other ingredients in the salad. And if you’re serving cabbage raw, be sure to give it a good rinse first. Otherwise, it can be quite pungent.

Squash

Squash is a versatile vegetable that can be cooked in a variety of ways, depending on your preferences. It has a mild taste and firm texture that makes it perfect for absorbing the flavors of your other dishes. Plus, squash is packed with nutrients like vitamins A and C, potassium, and fiber. Not to mention, it’s low in calories and fat-free.

Now that you know all about the nutritional benefits of squash, let’s talk about how to cook it. There are two main types of squash: summer squash and winter squash. Summer squash, like zucchini and yellow summer squash, has thinner skins and is best when eaten raw or lightly cooked. Winter squash, on the other hand, has thick skins and needs to be cooked longer.

But don’t worry – both types of squash are relatively easy to cook. Simply slice the squash into pieces that are uniform in size so they’ll cook evenly. Then, you can either roast the squash in the oven or sauté it on the stove.

Eggplant

Eggplant is a wonderful vegetable to enjoy with Indian food. It has a mild, slightly sweet flavor that pairs well with the spices in many curries and other dishes.

It is also very versatile – it can be roasted, grilled, or even used in a stir-fry. Additionally, take note that when choosing an eggplant, you should look for one that is firm and shiny with no bruises or blemishes.

Eggplant is a good source of fiber and antioxidants, and it has been shown to protect against heart disease and some forms of cancer. However, it can also be high in sodium and should be eaten in moderation if you are watching your salt intake.

When cooking this, be sure to use enough oil to prevent it from sticking to the pan and becoming mushy. For the best results, cook eggplant over medium-high heat until it is tender and lightly browned.

Green Beans

Green beans are a healthy and delicious addition to any meal. They have a crisp texture and a slightly sweet flavor that pairs well with savory dishes. They are also a good source of fiber, vitamins, and minerals, and can be steamed, sauteed, or roasted.

When selecting green beans, look for ones that are brightly colored and firm to the touch. Avoid beans that are limp or have brown spots. To prepare them, simply wash them and trim off the ends. Then, cook them until they are tender but still crisp. For the best flavor, season green beans with salt, pepper, and lemon juice just before serving.

Ginger

What’s the best way to enjoy all the amazing flavors of Indian food? With ginger, of course! Ginger is a delicious and healthy addition to any Indian meal. It has a slightly sweet and peppery taste, with a slightly harsh aftertaste.

But the health benefits of ginger are well worth it. Ginger is known to help with nausea, indigestion, and even joint pain. Plus, it’s a great source of antioxidants.

Bell Peppers

Bell peppers are a versatile vegetable used in many different dishes. They have a mild, sweet flavor and a crisp texture. They are also a good source of vitamins A and C and can be enjoyed raw, roasted, or sautéed. Plus, they make a great addition to salads, pasta dishes, pizzas, and more.

When choosing bell peppers, look for ones that are firm and brightly colored. Avoid peppers that are soft or have brown spots. Also, make sure to remove the seeds and ribs before chopping them. This will help to prevent the peppers from becoming bitter.

Conclusion

Now that you know all about vegetables to go with Indian food, it’s time to get cooking. With so many delicious and nutritious options to choose from, you’re sure to find the perfect side dish for your next Indian meal. So go ahead and experiment. Try something new. And most importantly, enjoy!