Warm Baked Vegetable Salad - Quick Salad Recipe By Annuradha Toshniwal [HD]
Warm Baked Vegetable Salad - Quick Salad Recipe By Annuradha Toshniwal [HD] is a easy Indian recipe that serves 4. 356 calories per serving. Recipe by Rajshri Food on YouTube.
Prep: 30 min | Cook: 45 min | Total: 1 hr 30 min
Cost: $16.34 total, $4.09 per serving
Ingredients
- 1 head Cauliflower (cut into large florets)
- 1 cup Broccoli (cut into florets)
- 2 medium Carrots (peeled and sliced)
- 1 large Potato (peeled and sliced)
- 1 medium Bell Pepper (any color, sliced)
- 1 cup Baby Corn (fresh or frozen, sliced)
- 2 tbsp Mustard Paste (store‑bought or freshly ground mustard seeds)
- 2 tbsp Vegetable Oil (neutral oil such as canola or sunflower)
- 1 tsp Salt (adjust to taste)
- 0.5 tsp Black Pepper (freshly ground)
- 200 g Paneer (cut into cubes)
- 1 cup Black‑Eyed Beans (soaked overnight, boiled until tender, drained)
Instructions
Prepare Vegetables
Wash all vegetables. Cut cauliflower into large florets, broccoli into florets, slice carrots, potatoes, bell pepper, and baby corn.
Time: PT15M
Cook Black‑Eyed Beans
If using dried beans, soak them overnight. Drain, place in a saucepan, cover with fresh water and boil until tender (about 15 minutes). Drain and set aside.
Time: PT15M
Preheat Oven
Preheat the oven to 220°C (428°F).
Time: PT5M
Temperature: 220°C
Season Vegetables
In the large mixing bowl combine all cut vegetables. Add 2 tbsp oil, 2 tbsp mustard paste, 1 tsp salt, and ½ tsp black pepper. Toss until everything is evenly coated.
Time: PT5M
First Roast
Transfer the seasoned vegetables to the baking dish, spread in an even layer, cover tightly with foil, and place in the oven.
Time: PT30M
Temperature: 220°C
Add Paneer and Beans
Remove the foil. Gently stir in the cubed paneer and the boiled black‑eyed beans, mixing just enough to distribute them.
Time: PT5M
Second Roast (Uncovered)
Return the dish to the oven uncovered and roast for an additional 10 minutes, or until the vegetables are fully tender and the paneer is lightly golden.
Time: PT10M
Temperature: 220°C
Finish and Serve
Remove the dish from the oven, give a final gentle toss, and serve hot. The salad can be enjoyed immediately or allowed to cool slightly.
Time: PT5M
Nutrition Facts
- Calories
- 356
- Protein
- 12 g
- Carbohydrates
- 23 g
- Fat
- 17 g
- Fiber
- 2.5 g
Dietary info: Vegetarian, Gluten-Free, High-Protein
Allergens: Milk (paneer), Mustard
Ingredient Substitutions
- Instead of Cauliflower: Broccoli, Romanesco
- Instead of Broccoli: Cauliflower, Green beans
- Instead of Carrots: Parsnips, Sweet potatoes
- Instead of Potato: Sweet potato, Yam
- Instead of Bell Pepper: Poblano, Red chili
- Instead of Baby Corn: Corn kernels, Snow peas
- Instead of Mustard Paste: Dijon mustard, Homemade mustard powder mixed with water
- Instead of Vegetable Oil: Olive oil, Ghee
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper, Paprika
- Instead of Paneer: Firm tofu, Halloumi
- Instead of Black‑Eyed Beans: Kidney beans, Pinto beans
Equipment Needed
- Chef's Knife
- Cutting Board
- Large Mixing Bowl
- Baking Dish
- Aluminum Foil
- Saucepan
- Colander
- Spatula
- Oven Mitts
Critical Steps — Do Not Skip
- Ensuring vegetables are uniformly cut for even roasting.
- Coating vegetables thoroughly with mustard paste and oil.
- Covering the dish with foil during the first roast to keep moisture in.
- Adding paneer and black‑eyed beans after the initial roast to prevent overcooking.
- Final uncovered roasting to develop a light crust on paneer.
Chef Tips from the Video
- For extra zing, grind whole mustard seeds with a pinch of salt to make a fresh paste.
- Roast the cauliflower and broccoli separately for a deeper caramelized flavor.
- A squeeze of fresh lemon or a sprinkle of chaat masala just before serving brightens the dish.
Troubleshooting
Vegetables are still hard after baking.
Cover the dish again with foil and continue baking in 5‑minute increments until tender.
Black‑eyed beans are undercooked.
Simmer the beans longer on the stovetop until they are soft, then add to the salad.
Paneer becomes dry.
Add a drizzle of oil or a splash of water before the final uncovered roast, and avoid over‑browning.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently before serving.
Freezer: Not recommended; paneer texture may become grainy.
Room temperature: Can sit at room temperature for up to 1 hour after cooking.
Make-Ahead Tips
- Cut and store all vegetables in a zip‑top bag in the fridge for up to 24 hours.
- Cook the black‑eyed beans ahead of time and keep them refrigerated.
- The salad can be assembled and covered with foil, then baked later; just add paneer and beans before the final roast.
Frequently Asked Questions
What is the cultural significance and history of a hot roasted vegetable salad in Indian winter cuisine?
In many Indian households, especially during the colder months, a warm mixed vegetable salad—often called "tikki salad" or "bhuna sabzi salad"—is prepared to provide nourishment and warmth. It combines seasonal vegetables with spices like mustard, reflecting the Indian tradition of using locally available produce to create comforting, nutrient‑dense meals.
What are the traditional regional variations of roasted vegetable salads in Indian cuisine?
Northern Indian versions may include winter vegetables such as carrots, turnips, and peas, seasoned with mustard or fenugreek. In the South, coconut oil and curry leaves are common, while the West often adds peanuts or sesame seeds for crunch. The Rajshri Food recipe focuses on a pan‑Indian blend using mustard paste for a tangy kick.
How is a hot roasted vegetable salad traditionally served in Indian households?
It is typically served hot straight from the oven, either as a main course with roti or rice, or as a hearty side alongside dal and yogurt. Fresh cilantro, a squeeze of lemon, or a sprinkle of chaat masala are common finishing touches that add brightness.
During which occasions or celebrations is a warm vegetable salad like this commonly prepared in Indian culture?
This type of salad is popular during winter festivals such as Makar Sankranti and Lohri, as well as on everyday family dinner nights when fresh winter vegetables are abundant. It is also a go‑to dish for weekend family gatherings because it can be prepared in one pan.
What authentic traditional ingredients are essential for this Indian roasted vegetable salad versus acceptable substitutes?
Traditional ingredients include mustard paste (or freshly ground mustard seeds), paneer, and black‑eyed beans. Substitutes can be Dijon mustard for the paste, firm tofu or halloumi for paneer, and canned black‑eyed beans or other legumes like kidney beans if fresh beans are unavailable.
What other Indian dishes pair well with this roasted vegetable salad with paneer and black‑eyed beans?
It pairs beautifully with plain basmati rice, jeera rice, or warm roti. A side of raita or plain yogurt balances the mustard heat, and a simple dal (lentil soup) completes a wholesome Indian meal.
How does the hot roasted vegetable salad fit into the broader Indian cuisine tradition?
Indian cuisine often emphasizes seasonal vegetables, spice‑infused cooking, and one‑pot meals. This salad embodies those principles by using winter produce, a mustard‑based seasoning, and a single‑bake method that maximizes flavor while minimizing kitchen effort.
What are the most common mistakes to avoid when making this roasted vegetable salad at home?
Common errors include overcrowding the baking dish, which leads to steaming instead of roasting, and under‑seasoning the vegetables before the first bake. Also, adding paneer too early can cause it to become rubbery; it should be added after the initial roast.
Why does this recipe use a covered bake for the first 20‑30 minutes and then uncover for the final roast?
Covering traps steam, ensuring the vegetables become tender without drying out. Uncovering at the end allows the paneer and outer vegetables to develop a light golden crust and intensify the mustard flavor.
What does the YouTube channel Rajshri Food specialize in?
The YouTube channel Rajshri Food specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on wholesome, everyday recipes that use readily available ingredients and simple techniques for home cooks of all skill levels.
Last updated: September 1, 2026
