Indian cuisine may be known for its use of spices such as ginger, chilli and garlic, but it also includes a lot of vegetables. Indeed, around 20% of the population of India is estimated to be vegetarian, and a wide range of vegetables is cultivated across the subcontinent, from onions and tomatoes to okra and aubergine.
A vast array of fruits and vegetables appear in Indian food. Many we are familiar with here in the West, while others – such as hathkora (a citrus fruit) and taro root (a starchy tuber) – are less well known. Here, we take a look at five of the mainstay vegetables that you will find on the menu when you search for the ‘best rated Indian food near me’.
Onions
Onions are one of the key base ingredients of curries, playing a particularly important role in dishes such as dupiaza and korma. This pungent vegetable is typically cooked for at least 15 minutes until brown, which adds sweetness and depth of flavour. Onions also have a thickening effect on sauces when chopped and cooked correctly.
Tomatoes
Although not native to India, tomatoes are now cultivated extensively there, and have become a base ingredient for a range of curries, including tikka masala, bhuna and madras. They add a rich tanginess and pleasant acidity to many dishes, balancing out the spices and other ingredients. They also add body to sauces, making them creamier in texture.
Potatoes
Potatoes are used in many vegetable curries or as a substitute for meat. Their starchy texture means they can absorb the flavours of the spices without becoming too soft, and they can also help to thicken sauces. Potatoes add an element of substance to vegetable curries, making them more filling and hearty. Of course, they are often used as sides to complement other dishes too, such as aloo gobi (potato and cauliflower) paired with tarka dall.
Spinach
Indian cuisine is known for its use of leafy greens, which are often referred to as ‘sag’ in Hindi and traditionally refer not only to spinach, but also to mustard greens, fenugreek leaves and sorrel leaves. However in the UK, you will find that both ‘sag’ and ‘palak’ (the Hindi word for spinach) are used to mean ‘spinach’. This nutritious vegetable adds an earthiness to dishes, but also absorbs spices effectively, enhancing the overall flavour profile. You’ll find it on menu options such as sag gosth, sag aloo and palak panir.
Bell peppers
Green peppers are an ingredient often found in curries like butter chicken, bhuna and jalfrezi. Their bitter, tangy flavour adds complexity to a dish, balancing richer flavours. Cooked correctly, they also add crunch which contrasts with the tenderness of chicken or the softness of vegetables such as aubergine.
If you’re looking for a little taste of India in Kensington, pop into Little India. Our expansive menu offers both unique dishes and old favourites, elevating the nation’s favourite cuisine with uncompromising flavours and the finest ingredients. Book your table today to experience the authentic taste of India in London.
