Easy and Tasty Vegetables Recipes for Home Cooking, 2022

Vegetables are good source of vitamins, minerals and have rich nutrient values. They keep you energetic and light for the body, believe it or not, there are more great recipes of vegetables than just meat. There are so many ways to cook delicious vegetarian recipes and they take less time to cook instead of meat.

You can try frozen veggies or seasonal vegetables for cooking, it depends upon what would you like to cook. Cooking experiments are good but not when your stomach screams of hunger and your time bound, or someone is coming for lunch or dinner.

Our tested and tasty vegetables recipes reduce your time and effort and helps to cook prefect meal without any hassle, with these amazing and easy vegetable recipes you won't have to skip a meal on those busy weeknights. For your convenience we have used pressure cooker for cooking our vegetables recipes.

Vegetables cooked in pressure cooker will delight you, cooking quickly in pressured steam produces the maximum retention of vitamins, minerals, color, and taste. As fresh and frozen vegetables usually cook very fast, time precisely and use minimal water. Some timings adjustments may be necessary to achieve desired degree of crunchiness.

Cooking Tips

Green Vegetables - Boil water in the cooker first and then add the vegetables so that they start cooking in steam immediately. This method gives a better color and helps to retain even more vitamins and minerals.

Frozen Vegetables - Most have been blanched before freezing, they need slightly less cooking time than fresh except corn on the cob, do not defrost before cooking.

Vegetables Recipes

Vegetable BBQ Hot Pot

Serves – 8 Persons

Calories Per Serving – 54

Ingredient Name


Carrots – cut into ¼ inch slices

2 medium (3/4 lb. / 350 gm)

Zucchini – cut into ½ inch slices

1 (225 gm)

Onion – thinly sliced

1 large (180gm)

Green Pepper – De-seeded and cut into 1 inch

½ medium (60 gm)

Turnip – Peeled and cut into ½ inch

1 small (120 gm)

Tomatoes – peeled and cut into eights

2 medium

Cauliflower head – cut into flowerets of about 1 inch

½ small (180 gm)

Bay leaf

1 small

Asian BBQ Spice

3 tbsp.


½ tsp


¼ cup

Worcestershire Sauce

1 ½ tbsp.

Fresh Parsley - chopped

2 tbsp.

 Method of making Vegetable BBQ Hot Pot

  1. Put all ingredients except 1 tbsp parsley in cooker, stir.
  2. Close the cooker and bring to full pressure on high heat. Reduce heat and cook for 2 minutes.
  3. Remove cooker from heat and press finger-tip control lightly to release pressure.
  4. Open cooker, discard bay leaf and place vegetable on serving dish, keep hot.
  5. Return cooker to high heat and boil till liquid is reduced to half, stirring occasionally. Pour the liquid over vegetables and serve hot with garnished remaining parsley.

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White Pea Curry Recipe

Serves – 12 Persons

Ingredient Name


Vegetable Oil

½ cup + 2 tbsp.

Onions – thinly sliced

2 medium (200gm)

Ginger - chopped

10 gm


5 flakes

Coconut - grated

¾ cup

Coriander leaves - chopped

2 tbsp.


4 ¾ cup

Onions – chopped

2 medium (200gm)

Tomatoes - chopped

2 medium (200gm)

Curry Powder

2 tbsp.


3 tbsp.

Dry White Peas – soaked overnight or in hot water for 2 hours and drained.

2 ½ cup

 Method of making White Pea Curry

  1. Heat 2 tbsp oil in a pan for about 1 minute. Add sliced onions, ginger, and garlic. Fry till onions is transparent, add coconut. Stir fry till coconut is pale brown. Grind fried ingredients, coriander leaves, red chili, and curry powder into a paste. Adding a little water (1/2 cup) from time to time.
  2. Heat remaining oil (½ cup) in cooker for about 3 minutes. Add chopped onions and fry till pale brown. Add ground paste. Stir for a few seconds. Add tomatoes, salt and ¼ cup Cook till tomatoes are pulpy and oil shows separately (approx. 5 minutes), stirring occasionally.
  3. Add peas and mix it. Add remaining water (4 cups) stir.
  4. Close the cooker and bring to full pressure on high heat. Reduce heat and cook for 12 minutes.
  5. Remove cooker from heat and allow to cool.
  6. Open cooker and serve hot.

Jackfruit Seed Curry

Serves – 10 Persons

Ingredient Name


Vegetable Oil

5 tbsp.

Coconut - grated

3 cups

Curry Leaves

7 sprigs

Jackfruit Seed – peeled and cut into quarts

¼ kg

Red gram

1 ¼ cup

Green chili slit



2 tbsp.

Tamarind – soaked in 1 ½ cups hot water for 15 minutes and pulp extracted.

30 gm

Spicy Curry Powder

2 tbsp.

For Tempering


Vegetable oil

3 tbsp.

Mustard seeds

1 tsp

Onions - chopped


Curry leaves

2 sprigs

 Method of making Jackfruit Curry

  1. Heat oil in a pan for about 2 minutes. Add coconut, curry leaves, stir fry till coconut is golden brown. Remove pan and grind the sauté items into paste, adding a little water (1cup) from time to time.
  2. Put 4 cups water, jackfruit seeds, red gram, green chilies, salt, curry powder in pressure cooker and stir.
  3. Close the cooker and bring to full pressure on high heat. Reduce heat and cook for 2 minutes.
  4. Remove cooker from heat and uplift the pressure weight to release pressure.
  5. Open the cooker and add drumsticks, tamarind pulp and remaining water (2 cups)
  6. Place cooker on high flame and bring to a boil. Reduce gear and cook till drumstick are tender (approx. 10 minutes), stirring constantly. Add ground paste and bring to a boil, stirring constantly. Remove cooker from heat.
  7. For tempering, heat oil in a pan for about 1 minutes. Add mustard seeds when crackling, add onions, curry leaves. Fry till onions is transparent and pour over Jackfruit curry, stir. Serve hot.

 Vegetarian Olan

Serves – 12

Ingredient Name


Coconut milk - thin

1 ½ cup


3 cup

Red karamani – soaked in water for ½ hour and drained

1 cup

Red Pumpkin – peeled and cut into 4 cm x 4cm x ½ cm cubes

1 ½ kg

Green chili - slit


Curry Leaves

2 sprigs

Coconut Oil

1 tbsp.

Coconut milk - thick

1 cup

 Method of making Vegetarian Olan

  1. Put water, karamani, salt in cooker. Stir.
  2. Close the cooker and bring to full pressure on high heat. Reduce heat and cook for 7 minutes.
  3. Remove cooker from heat and allow to cool naturally.
  4. Open the cooker and thin coconut milk and all other ingredients except thick coconut milk and oil. Stir.
  5. Close the cooker and bring to full pressure on high heat. Remove cooker immediately from heat. Release the pressure by uplift the cooker pressure weight. Open the cooker.
  6. Add thick coconut milk.
  7. Place the cooker on medium heat and bring to boil stirring gently.
  8. Remove cooker from heat, place olan in serving dish. Pour coconut oil over olan. Serve hot.

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