Mixed Vegetables in Hot Garlic Sauce (Indo Chinese Gravy)

If you are looking for recipes to entertain guests or surprise family with an Indo Chinese Feast, this is a must try Indo Chinese Gravy recipe with mixed vegetables in a hot and spicy Garlic sauce. Can be served with Fried Rice and Noodles. Simply Delicious and easy to put together.

Mixed Vegetables in Hot Garlic Sauce (Indo Chinese Gravy)

Looking for a spicy Indo Chinese Gravy Recipe for fried rice and noodles? Try this delicious hot and spicy Mixed Vegetables in Hot Garlic Sauce. This Indo Chinese or Asian inspired spicy, sour and delicious gravy is made with loads of garlic and select sauces and tastes best on a bed of fried rice or noodles.

I made this killer gravy recipe to serve with VEGETABLE FRIED RICE for our weekend lunch. As mentioned in the post, my husband is a huge fan of Indo Chinese and since he did not want any paneer gravy for the rice, I opted for a mixed veg gravy instead.

Vegetables in Hot Garlic Sauce – As the name suggests, this gravy is loaded with fresh garlic. It is quite a basic recipe and can be made in under 30 minutes if you have all the ingredients ready. So, lets take a look at the list of ingredients below.

Here is what you need to make the Gravy!

Mixed Vegetables – I have used Capsicum (Green Bell Pepper), Mushrooms, Baby Corn and Onions.

You can add red and yellow bell pepper, zucchini, broccoli etc too. Basically add a mix of vegetables that are available in your refrigerator.

Like I mentioned, this is the most basic gravy recipe and you can make do with just couple of vegetables too.

You can also add Paneer (Indian Cottage cheese) or for a Vegan version, go with Tofu.

Garlic – Around 3 tbsp of finely chopped garlic. It might seem a lot of garlic but trust me when the final gravy comes together, you won’t regret it!

Ginger (finely chopped)

Spring Onions or Scallions

CondimentsSoy Sauce (Dark Soy), Green Chilli Sauce, Sriracha Sauce (because it is garlicky in flavor and tastes so good with this gravy) and Tomato Ketchup for the tang and wee bit of sweetness.

I have also used green chillies (because the gravy is hot and spicy), salt, pepper and neutral flavor oil. (Avocado, Sunflower, Rice Bran Oil, Olive Oil are all great options).

Corn Flour + Water – Slurry is used to thicken the gravy.

As I mentioned earlier, the recipe is quite easy to put together and most of the ingredients would be available in your refrigerator and/or pantry.

This Asian inspired gravy would be great to serve when hosting dinner parties and/or celebrating an occasion at home. Let us check out the detailed steps to make this recipe.

Okay, before I begin explaining the process of cooking, here are some tips that you need to follow for the recipe prep-work.

Top Tips to Nail this recipe!

  • Chop your vegetables in big chunks and in uniform size. A lot of this would depend on what vegetables you choose to use for the gravy.
  • For Eg – Mushrooms cook quickly so ensure the slices are thicker.
  • Baby Corn can be chopped in 1″ (inch) length.
  • Capsicum and Onions can be diced into big cubes.
  • Uniform chopping of ingredients ensures even cooking. Always remember, the vegetables should have a bite once they are cooked and this cuisine absolutely does not allow the vegetables to turn limp and mushy so do not overcook.
  • Onion, Garlic and Green Chillies have to be finely chopped – Use a good knife and /or a food processor. No ready ginger garlic Paste is recommended.

Step by Step Vegetables in Hot Garlic Sauce Recipe

Heat a wok or thick bottom kadhai / pan, add oil. Now add finely chopped garlic, ginger, green chilli and spring onions. Saute well until the ingredients have no raw smell.

Garlic, Ginger, Spring Onions and Green chillies cooking in hot oil

Now add the chopped mixed vegetables.

Mixed Vegetables - Capsicum, Baby Corn, Onions and Mushroom

Sprinkle salt to taste and black pepper powder. Saute for a couple of minutes until the vegetables have cooked slightly.

Seasoning the mixed vegetables with salt and pepper powder

Add the condiments – soy sauce, sriracha sauce, tomato ketchup and green chilli sauce.

Adding Condiments - Soy Sauce, Sriracha, green chilli sauce and tomato ketchup

The sauces should coat the vegetables well (as seen below).

Sauces or condiments coating the vegetables and cooking

Now add water, allow it to reach a boil. (You can replace plain water with stock)

adding water to the vegetables and condiments to make gravy

This is also a good time to check for seasoning and add extra if required. Ensure the flame is on medium heat.

In the meanwhile, make a slurry using 2 tsps of cornflour with 1/2 cup of water. Mix well and add it to the gravy.

Adding cornflour slurry to thicken the gravy

Once the gravy has thickened. Switch off the flame, add finely chopped spring onion greens and serve with fried rice or noodles.

vegetables in hot garlic sauce is ready to serve

Recipe Notes –

  • This gravy stays fresh in the refrigerator for couple of days. Can be reheated in the microwave.
  • I have used 2 tsps of cornflour as we don’t prefer very thick gravy. You can add extra if you like. Use lukewarm water to make the cornflour slurry. Always mix once before adding because the flour settles at the bottom.
  • Ensure the heat is medium when adding the cornflour + water mixture.
  • Use White pepper powder instead of black pepper powder, if you prefer.
  • The quantities of condiments / sauces can be adjusted according to your preference.
  • Do not add ginger garlic paste to such recipes. Finely chopped garlic and ginger is the best. The bite of these ingredients add to the flavor.
Vegetables in hot garlic sauce served with vegetable fried rice
Mixed Vegetables in Hot Garlic Sauce

Mixed Vegetables in Hot Garlic Sauce (Indo Chinese Gravy)

Vidya Narayan
Delicious, hot and spicy Mixed Vegetables in Hot Garlic Sauce. This Indo Chinese or Asian inspired spicy, sour and delicious gravy is made with loads of garlic and select condiments and tastes best when served with fried rice or noodles.
0 from 0 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course, Side Dish
Cuisine Chinese, indo Chinese
Servings 3 people

Ingredients
  

  • 3 cups Mixed Vegetables (Mushrooms, Baby Corn, Onions, Capsicum) 1 cup is 250 ml measurement
  • 3 tbsp Garlic (finely chopped) 1 tbsp is 15 ml measurement
  • 1 tbsp Ginger (finely chopped)
  • 1/4 cup Spring Onions (finely chopped)
  • 2 nos. Green Chillies (finely chopped)
  • 1 & 1/2 tsp Dark Soy Sauce 1 tsp is 5 ml measurement
  • 1 tsp Green Chilli size
  • 3 tbsp Sriracha Sauce
  • 1 tbsp Tomato Ketchup
  • 1/4 tsp Black Pepper Powder
  • 2 tsp Cornflour
  • 2 tbsp Oil Use any neutral oil
  • 2 &1/2 cups Water Use 2 cups for cooking & 1/2 cup for cornflour slurry
  • Salt to taste

Instructions
 

  • Heat a wok or thick bottom kadhai / pan, add oil. Now add finely chopped garlic, ginger, green chilli and spring onions. Saute well until the ingredients have no raw smell.
  • Now add the chopped mixed vegetables.
  • Sprinkle salt to taste and black pepper powder. Saute for a couple of minutes until the vegetables have cooked slightly.
  • Add the condiments – soy sauce, sriracha sauce, tomato ketchup and green chilli sauce. The sauces should coat the vegetables well.
  • Now add water, allow it to reach a boil. (You can use stock instead of water)
  • In the meanwhile, make a slurry using 2 tsps of cornflour with 1/2 cup of water. Mix well and add it to the gravy.
  • The gravy would thicken. Check for seasoning and add extra if required. Ensure the flame is on medium heat.
  • Once the gravy has thickened. Switch off the flame, add finely chopped spring onion greens and serve with fried rice or noodles.

Notes

  • This gravy stays fresh in the refrigerator for couple of days. Can be reheated in the microwave.
  • I have used 2 tsps of cornflour as we don’t prefer very thick gravy. You can add extra if you like. Use lukewarm water to make the cornflour slurry. Always mix once before adding because the flour settles at the bottom.
  • Ensure the heat is medium when adding the cornflour + water mixture.
  • Use White pepper powder instead of black pepper powder, if you prefer.
  • The quantities of condiments / sauces can be adjusted according to your preference.
  • Do not add ginger garlic paste to such recipes. Finely chopped garlic and ginger is the best. The bite of these ingredients add to the flavor.
Keyword gravy for fried rice, indo chinese recipes, vegetables in hot garlic sauce
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Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 2 Comments

  1. Vijaya

    Made the sauce today for my veggie Manchurian. It came out good. Thanks for the recipe.

    1. Vidya Narayan

      thank you for sharing your feedback.

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