Roasting is not a traditional Indian technique in most home kitchens, which usually rely on a kadai and a lid. But roasting vegetables in ghee with a few familiar spices combines the best of both: the caramelised edges and concentrated sweetness that high, dry heat gives, with the warm flavours of an Indian sabzi. It is also one of the easiest weeknight dishes there is.
Ingredients
- About 800 g mixed vegetables, such as:
- 1 small cauliflower, in florets
- 2 carrots, in thick slices
- 1 sweet potato or 2 potatoes, in cubes
- 1 red onion, in wedges
- 1 capsicum, in chunks
- A handful of green beans
- 2½ tbsp ghee, melted
- 1 tsp cumin seeds
- ½ tsp turmeric
- 1 tsp Kashmiri red chilli powder
- 1 tsp coriander powder
- ½ tsp amchur
- 1 tsp salt
- 4 cloves garlic, lightly crushed
- To finish: chaat masala, lemon juice, chopped coriander
Oven method
- Heat the oven to 220°C. Place the empty baking tray inside to heat.
- Cut evenly. Cut the vegetables into similar-sized pieces so they cook at the same rate. Keep harder vegetables such as potato and carrot slightly smaller.
- Dry them well. Pat washed vegetables dry with a cloth. Wet vegetables steam rather than roast.
- Toss. In a large bowl, toss the vegetables with the melted ghee, spices, salt and garlic until evenly coated.
- Spread out. Tip onto the hot tray in a single layer with space between pieces. Use two trays if needed. Crowding is the main reason roasted vegetables turn soggy.
- Roast. Roast for 25 to 30 minutes, turning once halfway, until tender and browned at the edges.
- Finish. Sprinkle with chaat masala, squeeze over lemon and scatter coriander.
Air fryer method
Toss as above, using 1½ tbsp ghee. Air fry at 200°C for 15 to 18 minutes in batches, shaking the basket every 5 minutes.
Stovetop method
Heat 2 tbsp ghee in a large, heavy cast iron pan. Add cumin seeds and let them crackle. Add the harder vegetables first in a single layer and let them brown without stirring for 3 to 4 minutes. Add the spices, salt and softer vegetables, cover and cook on medium-low for 10 minutes, then uncover and cook on medium until browned, stirring occasionally.
Why ghee roasts so well
At 220°C, butter would burn and many oils would smoke. Ghee handles that heat comfortably, and its nutty flavour deepens as the vegetables caramelise. It also carries the spices evenly over every piece.
Ways to serve
- Alongside dal and rice.
- Stuffed into a wrap with hung curd and green chutney.
- Tossed with cooked chickpeas and lemon as a warm salad.
- As a side for grilled paneer or chicken.
Seasonal swaps
In winter, try beetroot, radish, turnip and pumpkin. In summer, courgette, baby brinjal and okra roast well, though okra needs to be very dry to avoid sliminess.
A tray for four takes two to three tablespoons of ghee, so this is a job for the everyday jar: Desi Cow A2 Ghee rather than the one you save for the table.