Vegetarian Food Recipes : My Veggie Kitchen » Indian Curries

Veg Makhanwala

Phoram Vaidya — Tue, 04 Aug 2009 07:26:31 +0000

A GREAT COMBINATION OF VEGETABLES AND CREAM AND PANEER…..REALLY YUMMY GOES GOOD WITH ROTI`S

Ingredients of Veg Makhanwala

2 onions, finely chopped

1/4 kg medium sized Cauliflower (florets)

1/2 cup Green peas (shelled)

1/4 kg French beans (chopped)

2 medium sized Carrot (chopped)

1 medium sized Fresh corn cob (thinly sliced)

1 potato, chopped

3½ tbsps Butter

3 tbsps Oil

1/2 tsp Cumin seeds

6-7 cloves Garlic paste

Salt to taste

1 tsp garam masala

1/2 tsp Fresh red chilli paste

1 tbsp Tomato ketchup

1 cup Boiled tomato puree

100 gms Paneer (cubed)

1/2 cup Fresh cream

Red colour , as required

Fresh coriander leaves (chopped)a few sprigs

10 Cashew nuts (coarsely crushed)

Method of Veg Makhanwala

1.Boil all the chopped vegetables together.

2.Once done, drain the stock and keep aside.

3.Chopped the paneer into medium pieces, fry and keep them aside.

4.In a vessel heat oil and add cumin seeds. When they turn light brown in colour add chopped onions. Add garlic paste and sauté the onions till the oil separates.

5. Add salt, tomato ketchup, tomato puree and garam masala.

6. Now add the boiled vegetables with the stock

7. Boil for a while, then add the butter, colour and fried paneer pieces.

8.Boil further for a few minutes so that the vegetables and paneer blend with the butter and masala.

9.Serve hot decorated with fresh cream and coriander sprigs.

1/2 medium sized Cauliflower (florets)

1/4 tsp Turmeric powder

1/2 cup Green peas (shelled)

4 French beans (chopped)

2 medium sized Carrot (chopped)

1 medium sized Fresh corn cob (thinly sliced)

4 Baby potatoes (peeled)

4-5 Curry leaves

1 medium sized Capsicum (chopped)

8 Fresh button mushrooms (chopped)

3½ tbsps Butter

2 tbsps Oil

1/2 tsp Cumin seeds

5-6 cloves Garlic (chopped)

1/8 tsp Onion seeds (kalonji)

Salt to taste

4 Red chillies whole (broken into two)

1/2 tsp Fresh red chilli paste

1 tbsp Tomato ketchup

1 cup Boiled tomato puree

100 gms Paneer (cubed)

1/2 cup Fresh cream

1 tbsp Kasoori methi

Fresh coriander leaves (chopped)a few sprigs

10 Cashew nuts (coarsely crushed)

10 Almonds (coarsely crushed)

Method

Boil cauliflower florets with a pinch of turmeric powder. Drain and keep aside. Heat oil in a pan and add cumin seeds and chopped garlic. As they begin to change colour, add green peas, French beans, carrots, corn, potatoes and curry leaves. When these are half done add cauliflower, capsicum and mushrooms. Sprinkle kalonji and salt to taste. Cover and cook on low heat. When vegetables are done add broken red chillies, fresh red chilli paste and tomato ketchup. Stir well. Add boiled tomato puree and paneer cubes and sauté for a minute. Add fresh cream and sprinkle crushed kasoori methi. Stir in butter. Serve hot sprinkled with coriander leaves and coarsely crushed cashewnuts and almonds.

Palak Paneer ( Spinach )

Phoram Vaidya — Sun, 02 Aug 2009 12:10:05 +0000

“This Indian dish combines fresh spinach and ricotta in a creamy curry. Use paneer if you can find it! It is absolutely wonderful with basmati rice or naan (Indian flat bread). The key is in the spices, which you can find at an Indian grocery.”

* 6 tablespoons olive oil

* 2 cloves garlic, chopped

* 1 tablespoon grated fresh ginger root

* 2 dried red chile peppers

* 1/2 cup finely chopped onion

* 2 teaspoons ground cumin

* 1 teaspoon ground coriander

* 1 teaspoon ground turmeric

* 3/4 cup sour cream

* 3 pounds fresh spinach, torn

* 1 large tomato, quartered

* 4 sprigs fresh cilantro leaves

* 8 ounces ricotta cheese

* coarse sea salt to taste

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What to Drink?

Wine Sauvignon Blanc

Cocktail Vodka Slush

Chilled Non-Alcoholic Special Lemonade

DIRECTIONS

1. In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.

2. Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.

3. In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.

Ingredients of Palak Paneer

* 3 pounds fresh spinach, torn

* 6 cloves garlic, chopped

* 1 tablespoon grated fresh ginger root

* 3 onion, finely chopped

* 1 large tomato, chopped

* 3 green chilies, finely chopped

* 1 teaspoons cumin seeds

* 1 tsp garam masala

* 1 small stick Cinanamon

* 7 to 8 cashew nuts

* 4 to 5 cloves

* 2 tsp cream

* 12-15 paneer cubes (Cottage Cheese)

* 6 tablespoons oil/butter

* salt to taste

Method of Palak Paneer

1. Wash, boil and grind the spinach into fine paste. Soak the cashew nuts in hot water for 1/2 an hour and than grind into fine paste in the mixture.

2. Deep fry the panner cubes in oil, til they are golden brown.

3. In a large saucepan heat 2 tablespoons of oil and add cloves and Cinanamon. After few seconds add onion. Saute for 2 min. and add ginger, garlic and green chilies. Saute for 1/2 second and than add tomatoes. Cook for another 1/2 second. Keep aside to cool and than blend in a mixture.

4. Heat the remaining oil/butter in a large saucepan and add cumin seeds. When they splutter add the onion and tomato mixture and saute till the oil separates. Add salt and garam masala to it. Stir continuously.

5. When the gravy is done add cashew nut paste. Add the Spinach Paste & let it cook for a couple of minutes till combined. Mix thoroughly and add water if needed. Do not dilute the curry too much. It should not spread like flooding river when served on a plate.

6. Add the Paneer cubes cook for 2 minutes & switch off the flame. Adjust the seasonings & serve garnished with cream on top.

Aloo Dum

Phoram Vaidya — Tue, 07 Jul 2009 10:52:00 +0000

Ingredients:

* Small red potatoes : 3 (If you use baby potatoes use 5 of ‘em)

* Oil : 2 tbsp

* Onion : 1 (Medium)

* Tomato : 1

* Curry leaves : 3 to 4

* Ginger & Garlic paste : 1 tbsp

* Yogurt : 1 cup

* Milk : 1/4 cup

* Red chili powder : 2 tsp

* Turmeric Powder : 1/4 tsp

* salt : required to taste

For Masala :

* cinnamon : 1 “

* Black Pepper : 6

* Cardamom : 3

* Cloves : 3

* Coriander seeds : 1 tbsp

* Cumin seeds : 1/4 tsp

This Indian recipe involves whole potatoes cooked in a mildly spiced yogurt gravy, one of the popular north Indian recipes. Its usually cooked under pressure so the potatoes get soaked in the gravy and so the name Dum (pressure in Hindi) in dum aloo.

Ingredients of Aloo Dum

* Small red potatoes : 3 (If you use baby potatoes use 5 of ‘em)

* Oil : 2 tbsp

* Onion : 1 (Medium)

* Tomato : 1

* Curry leaves : 3 to 4

* Ginger & Garlic paste : 1 tbsp

* Yogurt : 1 cup

* Milk : 1/4 cup

* Red chili powder : 2 tsp

* Turmeric Powder : 1/4 tsp

* salt : required to taste

For Masala :

* cinnamon : 1 “

* Black Pepper : 6

* Cardamom : 3

* Cloves : 3

* Coriander seeds : 1 tbsp

* Cumin seeds : 1/4 tsp

Method of Aloo Dum

1. Peel the potatoes and cut in to two halves and prick them.

2. Heat 2 tsp of oil in a large pan and just shallow fry the potatoes till it becomes light golden brown color and keep them aside.

3. Now grind all the masala ingredients into a coarse powder and keep them aside.

4. Heat the remaining oil in a pressure cooker add bay leaves, onions & curry leaves and fry them till it becomes translucent .

5. After that add ginger and garlic paste mix it well and fry them till the raw smell goes off.

6. Now add the ground masala(If the masala is more than 2 tbsp don’t add all of ‘em jsut add 2 tbsp) and fry them for a little bit , let say like 4 minutes.

7. And add red chili powder, turmeric powder and salt mix it all together and fry the for 3 minutes.

8. Now pour the milk to make gravy followed by adding yoghurt. Keep stirring continuously.

9. Add the tomatoes and pricked potatoes in to this gravy and close the lid of the pressure cooker.

10. Pressure cook for one whistle in medium heat.

11. Garnish it with coriander leaves.

Baigan Bhartha (Eggplant /Aubergine)

Phoram Vaidya — Tue, 07 Jul 2009 10:30:34 +0000

“This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.”

In addition to featuring a host of vitamins and minerals, eggplant also contains important phytonutrients, many which have antioxidant activity. Phytonutrients contained in eggplant include phenolic compounds, such caffeic and chlorogenic acid, and flavonoids, such as nasunin.

Ingredients of Baigan Bhartha

* 3 1/2 lbs eggplants (aubergines)

* 3 tablespoons ghee or vegetable oil

* 1 teaspoon cumin seed (Jeera)

* 1 large onion, finely chopped

* 1 tablespoon ginger, grated

* 1 tablespoon chopped garlic

* 1 (12 ounce) can diced tomatoes

* 3 green chilies (chopped)

* 1/2 teaspoon garam masala

* red chili powder, and

* salt

* 1/2 cup peas, cooked (optional)

* 1 cup cilantro

Directions

Prick a few holes and place on hot grill.

Keep turning until charred and soft inside.

Collect the pulp.

Discard the skin.

Chop roughly.

Heat Ghee or oil, add cumin seeds.

Add onions and fry till golden.

Add ginger and garlic.

Cook for 3 minutes.

10.

Add the tomatoes, chillies, red chili powder, garam masala and salt.

11.

Continue cooking 10 minutes on low flame until tomatoes are soft.

12.

Add the eggplant pulp.

13.

Stir and cook for 5 minutes.

14.

Toss in peas and garnish with coriander leaves.

15.

Serve with roti, naan, phulka, chapathi or paratha a flat bread.

* 3 1/2 lbs eggplants (aubergines)

* 4 tablespoons oil

* 1 teaspoon cumin seed (Jeera)

* 2 onions, finely chopped

* 1 tablespoon garlic paste

* 1 (12 ounce) can diced tomatoes

* 3 green chilies (chopped)

* 1/2 teaspoon garam masala

* red chili powder, and

* salt

* 1/2 cup peas, cooked (optional)

* 2 teaspoons cilantro

Method of Baigan Bhartha

1. Rick a few holes in Eggplant and place it on hot grill.

2. Keep turning until charred and soft inside.

3. Discard the skin, Collect the pulp and chop it roughly.

4. Heat oil and add cumin seeds.

5. Add onions and fry till golden.

6. Add garlic paste and Cook for 3 minutes.

7. Add the tomatoes, chillies, red chili powder, garam masala and salt.

8. Continue cooking 10 minutes on low flame until tomatoes are soft.

9. Add the eggplant pulp.

10. Stir and cook for 5 minutes.

11. Toss in peas and garnish with coriander leaves.

12. Serve with roti, naan, phulka, chapathi or paratha a flat bread.

Bharwa Bhindi with Besan (Bharela Bhinda)

Phoram Vaidya — Tue, 07 Jul 2009 08:12:08 +0000

Ingredients of bharwa bhindi

150 gm fresh bhindi

2-tbsp garlic paste

2-tbsp oil

1-tbsp mustard seeds

1-tbsp cumin see

150 gm fresh bhindi

2-tbsp garlic paste

2-tbsp oil

1-tbsp mustard seeds

1-tbsp cumin seeds

For Filling

5-tbsp besan flour

1-tbsp red chilli powder

1\2-tbsp turmeric powder

3-tbsp lemon juice

2-tbsp cumin+coriander powder

2-tbsp sesame seeds

1-tbsp oil

Salt to taste

* Mix all the Ingredients for filling.

Method of Bharwa Bhindi

1. Wash the bhindi and dry with towel. Make long slits on the bhindi.

2. Stuff the bhindi with the besan filling.3. Arrange the stuffed bhindi in a steamer plate.

4. Steam this stuffed bhindi until they are soft approximately 10 minutes in medium flame.

5. Heat the two tbsp oil in a flat pan and add mustard seeds and cumin seeds. When they begin to pop then add garlic paste in it.

6. After that add stuffed bhindi in it gently.

7. Turn the flame law and cook smoothly for 10 minutes so they become crispy.

8. Add remaining filling mater in it. Mix well and cook in law flame.

9. Cover the pan and turn off the flame after one minute. Place it in serving bowl.

10. Serve hot with Roti, Rice and Dal.

Stuffed Bhindi

Phoram Vaidya — Tue, 07 Jul 2009 07:59:01 +0000

Ingredients of Stuffed Bhindi

24-30 tender baby Okra/Bhindi (1 and half to 2 inches long) or 18-24 tender Okra, tips removed and cut into 2 inch pieces

1 large Onion, halved and thinly sliced

2 large Tomatoes, finely chopped

3-4 Garlic cloves, finely chopped

2 Green Chillies, slit (Adjust acc to taste)

1 tsp Jeera/Cumin Seeds

Few Curry Leaves

1 tbsp Lime Juice (Optional)

2 tbsp Fresh Coriander Leaves, finely chopped

2-3 tbsp Oil

For Stuffing/Filling:

¼ cup Roasted Peanuts

1 tbsp Channa Dal/Split Chickpeas

1 tsp Jeera/Cumin Seeds

½ tbsp Coriander Seeds

4-5 Dry Red Chillies (adjust acc to taste)

¼ tsp Hing/Asafoetida

1 tsp Amchur/Dry Mango Powder

½ tsp Turmeric Powder

Salt to taste

24-30 tender baby Okra/Bhindi (1 and half to 2 inches long) or 18-24 tender Okra, tips removed and cut into 2 inch pieces

1 large Onion, halved and thinly sliced

2 large Tomatoes, finely chopped

3-4 Garlic cloves, finely chopped

2 Green Chillies, slit (Adjust acc to taste)

1 tsp Jeera/Cumin Seeds

Few Curry Leaves

1 tbsp Lime Juice (Optional)

2 tbsp Fresh Coriander Leaves, finely chopped

2-3 tbsp Oil

For Stuffing/Filling:

¼ cup Roasted Peanuts

1 tbsp Channa Dal/Split Chickpeas

1 tsp Jeera/Cumin Seeds

½ tbsp Coriander Seeds

4-5 Dry Red Chillies (adjust acc to taste)

¼ tsp Hing/Asafoetida

1 tsp Amchur/Dry Mango Powder

½ tsp Turmeric Powder

Salt to taste

Method of Stuffed Bhindi

Wash okras and spread them on dry kitchen towels to remove excess water or simply pat them dry with kitchen towel.

While the okras are drying, heat a pan and dry roast channa dal, dry red chillies, hing, jeera and coriander seeds till they turn golden red and fragrant. Let them cool completely before you powder them. Add these roasted spices with roasted peanut, turmeric, amchur and salt to taste and grind them to coarse powder.

Now trim the okra ends and carefully make a slit on one side and stuff it with ¼-½ tsp of spice powder. Don’t worry if you are left with excess spice powder as it will be used later.

Heat about tbsp of oil in a pan and sauté stuffed okras on high flame, if required in batches, for about 4-5 minutes till brown spots start to appear and it is half cooked. Place them on paper towel till needed.

Now heat another tbsp of oil in a pan and add cumin seeds to it. When jeera starts to sizzle and turn light shade of brown, add curry leaves, finely chopped garlic and slit green chillies. Sauté till garlic turns light shade of brown, about one minute.

Add thinly sliced onion and sauté on medium flame till it turns golden brown, about 3 mins. Mix in finely chopped tomatoes and remaining spice powder and cook till tomatoes release it juice and turns pulpy, about 3 minutes.

Now add stuffed okras and sauté for 5-7 mins on medium flame till the okra is cooked through and the flavours blend well.

Spicy Okra

Phoram Vaidya — Tue, 07 Jul 2009 07:36:27 +0000

* Okra (ladies finger)- 1/2 lb (cut into thin round slices)

* Onion- 1

* Red chilies- 2

* Garlic- 2 cloves

* Tamarind- 1 tsp

* Salt

* Oil- 1 tablespoon

* Chopped cilantro (coriander) leaves

Grind the onions, garlic and red chili coarsely. Soak the tamarind in little water for 5 minutes. Then strain it. Take the liquid and discard the seeds. Set aside.

Heat oil in pan and fry the ground mixture for few minutes. Add the okra and fry for 3 minutes. Then add the tamarind extract and salt. Mix well. Cover the pan. Lower the heat. Let it cook for about 10 minutes. Garnish with Chopped coriander leaves.

Okra is a vegetable eaten usually during summer. It is also called “lady finger” and in Urdu it is called “bhindi”. Okra is prepared in a variety of ways and this is a very simple and crispy fried okra recipe.

The African, Caribbean, and Asian populations of New York share a common love of spice and okra, so we’ve combined the two.

Ingredients of Spicy Okra

* Okra (ladies finger)- 1/2 lb (cut into thin round slices)

* Onion- 1

* Red chilies- 2

* Garlic- 2 cloves

* Tamarind- 1 tsp

* Salt

* Oil- 1 tablespoon

* Chopped cilantro (coriander) leaves

Method of Spicy Okra

Grind the onions, garlic and red chili coarsely. Soak the tamarind in little water for 5 minutes. Then strain it. Take the liquid and discard the seeds. Set aside.

Okra Curry

Phoram Vaidya — Tue, 07 Jul 2009 07:26:20 +0000

Okra, also known as Bhindi and Ladyfinger, is a versatile and easy vegetable to cook. You can fry it, curry it, stuff it…. It is also one of my top favorites veggies. Here is a delicious dish you can make with it.

* Okra (ladies finger)- 1 lb (cut into thin round slices)

* Large onion- 1 (chopped)

* Medium sized tomato- 1 (chopped)

* Garlic- 3 flakes (crushed)

* Ginger- 1 small piece (grated)

* Red chili powder- 1 tsp

* Turmeric powder- 1/4 tsp

* Salt

* Lime juice- 1 tablespoon

* Oil

* Mustard seeds- 1 tsp

* Urad dhal- 1/2 tsp

* Chopped cilantro (coriander) leaves

Heat oil in a pan add mustard seeds. When it pops add the urad dhal and fry until golden. Add ginger, garlic and fry for few minutes. Then add the chopped onions and fry until it is translucent. Add the chopped tomatoes and mix well. Then put the okra and fry for few minutes. Add red chili powder, turmeric powder and salt. Mix well and pour little water. Lower the heat and cook until the okra is done and the gravy becomes thick. Sprinkle with lime juice. Garnish with chopped cilantro leaves.

One hundred grams of Okra contains about 33 calories, 2.0 grams of protein, 7.6 grams of carbohydrates, with 0.1 grams fat. It is a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, thiamin, riboflavin, folate, calcium, magnesium, potassium and manganese, and a good source of niacin, iron, phosphorus, zinc and copper.

Okra’s naturally mucilage binds cholesterol and bile acid carrying toxins dumped into it by the filtering liver. If not evacuated, these toxins can cause numerous health problems.

Ingredients of Okra Curry

* Okra (ladies finger)- 1 lb (cut into thin round slices)

* Large onion- 1 (chopped)

* Medium sized tomato- 1 (chopped)

* Garlic- 3 flakes (crushed)

* Ginger- 1 small piece (grated)

* Red chili powder- 1 tsp

* Turmeric powder- 1/4 tsp

* Salt

* Lime juice- 1 tablespoon

* Oil

* Mustard seeds- 1 tsp

* Urad dhal- 1/2 tsp

* Chopped cilantro (coriander) leaves

Method of Okra Curry

Cauliflower Curry

Phoram Vaidya — Tue, 07 Jul 2009 06:59:44 +0000

A simple cauliflower curry with cayenne and cumin. A combination of Indian spices transforms this simple vegetable dish into a delight for the senses. This authentic Indian curry recipe is both vegetarian and vegan.

This food is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese. The bad part is that large portion of the calories in this food come from sugars.

Ingredients of Cauliflower Curry

* Medium sized cauliflower- 1 (cut into florets)

* Large onion- 1 (chopped)

* Large tomato- 1 (chopped)

* Garlic- 3 flakes (crushed)

* Ginger- 1 small piece (grated)

* Red chili powder- 1 tsp

* Turmeric powder- 1/4 tsp

* Salt

* Oil

* Mustard seeds- 1 tsp

* Urad dhal- 1/2 tsp

* Chopped cilantro (coriander) leaves

* Medium sized cauliflower- 1 (cut into florets)

* Large onion- 1 (chopped)

* Large tomato- 1 (chopped)

* Garlic- 3 flakes (crushed)

* Ginger- 1 small piece (grated)

* Red chili powder- 1 tsp

* Turmeric powder- 1/4 tsp

* Salt

* Oil

* Mustard seeds- 1 tsp

* Urad dhal- 1/2 tsp

* Chopped cilantro (coriander) leaves

Method of Cauliflower curry

Boil 2 cups of water with 1/2 tsp salt and a pinch of turmeric powder. Turn off the heat. Put the cauliflower florets in to the boiling water. Close the pan and leave it for 3 minutes. Then drain the water and wash the cauliflower thoroughl

Heat oil in a pan add mustard seeds. When it pops add the urad dhal and fry until golden. Add ginger, garlic and fry for few minutes. Then add the chopped onions and fry until it is translucent. Add the chopped tomatoes and mix well. Then put the cauliflower and fry for few minutes. Add red chili powder, turmeric powder and salt. Mix well and pour very little water. Lower the heat and cook until the gravy becomes thick. Garnish with chopped cilantro leaves.

Matar Palak (Green peas with Spinach)

Phoram Vaidya — Mon, 06 Jul 2009 12:26:42 +0000

Matar Palak

This recipe is rich in iron and vitamins. It is important to add lemon juice for iron absorption. Adding lemon juice after turning off the heat is important to prevent the loss of vitamin C which is sensitive to heat.

Ingredients of Matar Palak

1 bunch of spinach

1 cup of green peas

1 medium sizwd tomato

1 medium sized onion

1 medium sized boiled potato

3-4 green chillies

1 tsp. cumin seeds

A pinch of asofetida

1 tsp turmeric powder

Salt to taste

Method of Matar Palak

Cut spinach leaves and wash them properly.

Boil the cut spinach for 10 minutes in a very little amount of water.

Allow to cool for sometime.Grind thecooled spinach alongwith the greenchillies to

a fine paste.

This paste must be semiliauid.

Chop onion and tomatoes into small pieces.

Cut the boiled potato into evenly shaped cubes.

Heat oil in a pan.Add the cumin seeds and asofetida.

Add the onions,peas and tomatoes.

Fry for 2-3 mins.Add the potato cubes and allow to cook on medium flame for 5

mins.

Once the onions and tomatoes are cooked, add the spinach-chilli paste to the

above.

Add turmeric powder and salt to taste.

Simmer it for 10 mins. Tastes good with rotis/parathas.