Vegetable Stock Recipe – Indian Spiced & Flavorful Blend

Last Updated on 2 months by Neha Deshmukh

Vegetable Stock Recipe – Indian Spiced & Flavorful Blend

Hey everyone! There’s something truly magical about making your own vegetable stock. It’s like bottling up the essence of all those beautiful veggies and having a flavour bomb ready to go whenever you need it. I first started making my own stock years ago, and honestly, I haven’t looked back. This Indian-spiced version is a little different – it’s warm, comforting, and adds a depth of flavour to everything from dals and curries to soups and risottos. Let’s get cooking!

Why You’ll Love This Recipe

Forget those bland, store-bought stocks! This homemade vegetable stock is bursting with flavour thanks to a beautiful blend of Indian spices. It’s incredibly versatile, easy to make (especially with the Instant Pot option!), and a fantastic way to reduce food waste. Plus, knowing exactly what goes into your stock gives you peace of mind.

Ingredients

Here’s what you’ll need to create this flavourful stock:

• 1-1.25 cups chopped onions
• 1 cup chopped carrots
• 1-1.25 cups chopped button mushrooms
• ½ cup chopped tomatoes
• ½ cup chopped celery or 2 celery stems
• ½ cup chopped parsley (leaves and stems)
• 4 garlic cloves (crushed with peels)
• 1 small bay leaf
• 1 tablespoon coriander seeds
• 2 teaspoons fennel seeds
• 3 cloves
• ½ teaspoon black peppercorns
• 1-1.5 inches true cinnamon (Ceylon cinnamon)
• 4-6 cups water
• 1 tablespoon oil (optional)

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this stock:

• Coriander Seeds: Don’t skip these! They have a lovely citrusy aroma that adds a brightness to the stock. Lightly toasting them in a dry pan before adding them to the pot intensifies their flavour even more.
• Fennel Seeds: These bring a subtle anise flavour that’s so warming and comforting. They pair beautifully with the coriander and cinnamon.
• Ceylon Cinnamon: I always reach for Ceylon cinnamon (also known as “true cinnamon”) because it has a more delicate and complex flavour than Cassia cinnamon. It’s a little pricier, but worth it if you can find it!
• Garlic with Peels: Yes, you read that right! Leaving the garlic cloves crushed with their peels adds a lovely golden hue and a more mellow garlic flavour to the stock. Don’t worry, the flavour still infuses beautifully.

Step-By-Step Instructions

Alright, let’s make some stock!

1. First, rinse and roughly chop all your vegetables – onions, carrots, mushrooms, tomatoes, celery, and parsley. Don’t worry about being too precise, as everything will be strained later.
2. If using, heat the oil in a large pot over medium heat. Add the crushed garlic cloves and bay leaf, and sauté briefly – just until fragrant, about 30 seconds. You don’t want the garlic to brown.
3. Add the mushrooms, onions, tomatoes, and carrots to the pot. Sauté for about a minute, stirring occasionally.
4. Now, toss in the celery, parsley, coriander seeds, fennel seeds, cloves, peppercorns, and cinnamon stick. Give everything a good mix.
5. Pour in the water (4 cups if you’re using the stovetop, 6 cups for the Instant Pot) and stir well to combine.
6. Stovetop Method: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-45 minutes.
7. Instant Pot Method: Secure the lid and set the valve to sealing. Pressure cook on high for 15 minutes, followed by a natural pressure release.
8. Once cooked, let the stock cool completely. Then, strain it through a fine-mesh sieve, pressing down on the vegetables to extract as much flavour as possible.
9. And that’s it! You’ve got a gorgeous, flavourful Indian-spiced vegetable stock.

Expert Tips

• Don’t Salt: Hold off on adding salt until you’re using the stock in a recipe. This allows you to control the seasoning better.
• Simmer Gently: A gentle simmer is key for a clear, flavourful stock. Avoid a rolling boil, as it can make the stock cloudy.
• Don’t Overcook: Overcooking can result in a bitter stock. Keep an eye on the cooking time.

Variations

• Vegan: This recipe is naturally vegan!
• Instant Pot Adaptation: As mentioned above, the Instant Pot makes this process super quick and easy.
• Spice Level Adjustment: Feel free to adjust the amount of peppercorns or cloves to suit your spice preference. My grandma always added a tiny pinch of red chilli powder for a little kick!
• Zero-Waste Options: Save vegetable scraps (onion skins, carrot tops, mushroom stems) in a freezer bag and use them to make stock when you have enough. Just avoid cruciferous vegetables like broccoli or cauliflower, as they can make the stock bitter.

Serving Suggestions

This stock is incredibly versatile! Use it as a base for:

• Dal and curries
• Soups (like a comforting tomato soup or a hearty lentil soup)
• Risotto
• Braising vegetables
• Cooking grains like rice or quinoa

Storage Instructions

• Refrigerated: Store the cooled stock in an airtight container in the refrigerator for up to 1 week.
• Frozen: For longer storage, freeze the stock in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This is perfect for adding a little flavour boost to individual servings. You can also freeze in larger containers, leaving some headspace for expansion.

FAQs

Q: What vegetables are best for making vegetable stock?
A: Root vegetables like carrots, onions, and celery are a great base. Mushrooms, tomatoes, and parsley add depth of flavour.

Q: Can I use vegetable scraps from other recipes?
A: Absolutely! Save your vegetable scraps in the freezer and use them to make stock. Just avoid strong-flavoured or bitter vegetables.

Q: What’s the difference between Ceylon cinnamon and Cassia cinnamon and does it matter?
A: Ceylon cinnamon is considered “true cinnamon” and has a more delicate, complex flavour. Cassia cinnamon is more common and has a bolder, spicier flavour. While you can use either, Ceylon cinnamon will give you a more nuanced flavour in your stock.

Q: How can I tell if my vegetable stock has gone bad?
A: If the stock smells off, looks cloudy, or has mold growing on it, discard it.

Q: Can I freeze vegetable stock in larger containers?
A: Yes, you can! Just be sure to leave some headspace in the container for expansion as the stock freezes.

Enjoy! I hope this recipe brings a little bit of Indian flavour to your kitchen. Let me know in the comments how it turns out for you!