Category: Vegetables Curry / Gravy List

Indian Vegetarian Curry and Gravy Recipes: Rich and Flavorful

Indian vegetarian curries and gravies are known for their rich flavors and aromatic spices. These veg curries list are perfect for family dinners, festive occasions, and everyday meals. Let’s explore some popular recipes that you can easily prepare at home.

Popular Vegetarian Curry and Gravy Recipes

Paneer Butter Masala

Paneer Butter Masala is a classic veg gravy dish made with paneer (Indian cottage cheese) cooked in a rich and creamy tomato-based sauce. This veg gravy is perfect for special occasions and pairs well with naan or rice. Paneer Butter Masala is a favorite in Indian gravy recipes and is known for its indulgent flavor and smooth texture. It’s one of those paneer recipes which is popular and famous across india.

Chana Masala

Chana Masala is a hearty and spicy chickpea curry that is a staple in veg curries list. This dish is made with chickpeas cooked in a tomato-based sauce, seasoned with a blend of spices. Chana Masala is a nutritious and delicious option for a veg gravy and pairs well with rice or roti. It is also a popular north indian recipes

Aloo Gobi

Aloo Gobi is a popular veg gravy dish made with potatoes and cauliflower, cooked with a blend of spices. This veg curry is perfect for a comforting meal and is often included in veg gravy recipes. Aloo Gobi is a delicious addition to your collection of vegetarian Indian recipes.

Baingan Bharta

Baingan Bharta is a smoky and flavorful eggplant curry that is a favorite in veg curry recipes. This dish is made with roasted eggplant, tomatoes,and spices, creating a rich and savory flavor. Baingan Bharta is best enjoyed with paratha or naan and is a must-try for any Indian food lover.

Mixed Vegetable Curry

Mixed Vegetable Curry is a versatile veg gravy dish made with a variety of fresh vegetables cooked in a tomato and onion gravy. This veg gravy recipe is perfect for any occasion and can be customized with your favorite ingredients. Mixed Vegetable Curry is a popular choice in Indian gravy recipes and is known for its vibrant flavors.

Enhancing Your Curry and Gravy Experience

To enhance your curry and gravy experience, consider exploring related categories that complement these veg curry recipes. Adding Indian snacks like samosas and pakoras can provide a variety of flavors and textures.

For a sweet ending, explore Indian desserts such as gulab jamun and jalebi. Incorporating healthy Indian recipes like roasted nuts and fruit chaat can offer lighter options for your guests.

Hosting a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable.

Including traditional Indian food recipes like dal makhani or biryani can add a touch of authenticity to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular veg gravy recipes?

A: Some popular veg gravy recipes include Paneer Butter Masala, Chana Masala, Aloo Gobi, Baingan Bharta, and Mixed Vegetable Curry.

Q: How can I make easy veg curry recipes at home?

A: To make easy veg curry recipes at home, try dishes like Chana Masala and Aloo Gobi. These recipes are simple to prepare and require minimal ingredients.

Q: What are some healthy veg gravy dishes?

A: Some healthy veg gravy dishes include Mixed Vegetable Curry and Aloo Gobi. These dishes are nutritious and offer a great way to enjoy curries without excess calories.

Q: Can I prepare veg gravy recipes in advance?

A: Yes, many veg gravy recipes can be prepared in advance and stored in the refrigerator. Reheat before serving and enjoy a quick and convenient meal.

Q: What are some traditional Indian recipes to serve with curries and gravies?

A: Some traditional Indian recipes to serve with curries and gravies include Biryani, Roti, and Naan. These dishes pair perfectly with gravies, adding balance and flavor to the meal.

Conclusion

Indian vegetarian curry and gravy recipes are a delightful way to enjoy flavorful and nutritious meals. Whether you’re looking for veg curry recipes or hearty gravies, these dishes will bring joy and satisfaction to your table.

So, gather your ingredients, try out these veg gravy recipes, and create unforgettable meals with your loved ones. Don’t forget to explore related categories for more delightful recipes from Manjula’s Kitchen!

By incorporating these curry and gravy dishes into your culinary repertoire, you’ll be able to enjoy a wide variety of delicious and traditional foods.

Whether you’re looking for a quick snack, a hearty meal, or a special dish for a festive occasion, there’s a veg curry or veg gravy recipe to suit every taste. Happy cooking!

Potato Curry Recipe
Potato in Coconut Gravy

This is a beautiful looking dish! Mouthwatering, heat from red chilies and sweet and sourness from tamarind make this dish exotic. This is a great dish for me and our family when we want a change from our regular tomato or yoghurt based gravy.

5 from 1 vote

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Course gravy
Cuisine Indian

Servings 2

Ingredients

4 boiled 4 potatoes medium size, boiled peeled and cut into 1/3” cubes that will make about 3 cups of cubed potatoes
2 tbsp oil
1/2 tbsp mustard seeds (rai)
2 whole dried red chilies
1/4 tbsp turmeric (haldi)
8-10 curry leaves
1 tbsp salt adjust to taste
3 whole dried red chilies
1/4 cup grated coconut
Approx. 2 tbsp tamarind pulp(imli)
1/2 tbsp mustard seeds (rai)
1 tbsp coriander (dhania)

Instructions

Soak tamarind in about ¼ cup of hot water, mix it well and squeeze out the pulp, recipe needs about 2 tablespoons of pulp. Set aside.
For gravy dry roast chilies, mustard seeds and coriander over medium heat for about 1 minute.
First grind the dry ingredient red chili, mustard seeds, and coriander, into coarse powder. Add coconut, tamarind pulp and ¼ cup water to make it into a paste. While blending use water as needed to make paste. If you prefer mild take the seeds out of red chili before blending. Set aside.
Heat the oil in a sauce pan add mustard seeds red chilies, and curry leaves, as seeds crack add potatoes, salt and turmeric. Stir for about 1-2 minutes.
Add coconut paste and mix it well; add about 1-1/2 cups of water.
After potatoes come to boil let it cook covered for 4-5 minutes over medium heat.
Note: The dish absorbs water while sitting. Add more water as needed to keep the gravy consistency of your liking. Let it cook on low heat for few more minutes.
Potato with Coconut Gravy is ready to serve.

Notes
Serving Suggestions
Potato with Coconut goes well Plain Paratha or Puri.

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Potato Curry in Coconut Milk | Potato Coconut Curry Recipe | Potato in Coconut Gravy

How to Make Potato in Coconut Gravy: A Step-by-Step Guide to a Tasty Dish

Potato Curry in Coconut Milk, also known as Potato in Coconut Gravy, is a delectable Indian dish that beautifully combines the rich creaminess of coconut milk with the heartiness of potatoes. This recipe is a staple in many households, known for its aromatic flavors and creamy texture. Whether you are a seasoned cook or a beginner, this recipe will guide you through creating a dish that is both comforting and flavorful.

The Essence of Potato Curry in Coconut Milk

This dish is a perfect example of how simple ingredients can come together to create something extraordinary. The star of the recipe is, of course, the humble potato, which absorbs the flavors of the spices and the coconut milk beautifully. The creamy coconut milk not only adds a rich texture but also a subtle sweetness that balances the heat from the spices.

Origin and Popularity

The origin of Potato Curry in Coconut Milk can be traced back to South Indian cuisine, where coconut milk is a common ingredient in many dishes. Over time, this dish has gained popularity across different regions due to its unique taste and ease of preparation. It is now enjoyed by people all over the world who appreciate the blend of spices and the creamy consistency.

Why You’ll Love This Recipe
- Simple Ingredients: This recipe uses everyday ingredients that are easily available.
- Flavorful: The combination of spices and coconut milk creates a burst of flavors.
- Vegan and Gluten-Free: It’s a great option for those with dietary restrictions.
- Versatile: Can be served with rice, roti, or naan.
Variations of the Recipe

Exploring Manjula’s Kitchen reveals a treasure trove of other delicious variations that you can try. Here are some related recipes that you might enjoy:
1. Butter Paneer: This classic dish features paneer cubes in a rich and creamy tomato gravy, infused with aromatic spices like coriander and turmeric.
2. Paneer Tikka Masala: Marinated paneer pieces are pan-fried and then cooked in a luxurious tomato-based gravy, offering a smoky flavor with a hint of sweetness.
3. Paneer Methi: A creamy dish made with paneer and dried fenugreek leaves (kasoori methi), providing a unique slightly bitter taste that complements the creamy base.
4. Paneer Tomato Curry: A simple yet delicious curry made with fresh tomatoes and aromatic spices, with chunks of paneer absorbing all the delicious flavors.
5. Palak Paneer: A nutritious green curry made with fresh spinach and spices, providing a rich source of iron and vitamins.
Serving Suggestions

Potato Curry in Coconut Milk is incredibly versatile and can be enjoyed in various ways:
- With Rice: Serve it over a bed of steamed basmati rice to soak up the creamy gravy.
- With Naan or Roti: Use the bread to scoop up the curry for a satisfying meal.
- As a Side Dish: Pair it with other Indian dishes like dal and vegetable curry for a complete meal.
Tips and Tricks

To enhance your Potato Curry in Coconut Milk, consider the following tips:
- Use Fresh Coconut Milk: If possible, use fresh coconut milk for a more authentic flavor.
- Adjust the Spices: Tailor the heat level to your preference by adjusting the amount of chili powder and green chilies.
- Garnish: Garnish with fresh coriander leaves for a burst of freshness and color.
FAQs

Is Potato Curry in Coconut Milk Vegan?

Yes, this recipe is vegan as it uses plant-based coconut milk.

Can I Make It Ahead of Time?

Yes, you can prepare the curry in advance and store it in the refrigerator. Reheat gently on the stovetop before serving.

What Can I Serve with This Curry?

This curry pairs well with rice, naan, or roti. It can also be served alongside other Indian dishes for a complete meal.

How Spicy is This Curry?

The spice level can be adjusted to your taste. The coconut milk helps balance the heat, making it a mild to moderately spicy dish.
December 22, 2023
Vegetable Curry
Vegetable Curry

Vegetable curry in color and taste compliment any meal. This is a simple recipe but delicious and filled with flavors. Good way to incorporate a variety of vegetables in your meal.

4.38 from 8 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

2 cups Approx. cauliflower cut into florets phool gobhi
1 cup green peas hari matar
1 carrot diced in about 1/2 inch pieces gajar
1/2 cup sliced mushrooms
1 medium zucchini cut into bite size pieces with skin
6 tomatoes medium size
1/2 inch ginger
1 green chili
2 tbsp oil
1/2 tsp cumin seeds jeera
1/8 tsp asafetida hing
1/4 tsp turmeric haldi
1/4 tsp red chili powder
1 tbsp coriander powder dhania
1 tsp salt
1 tsp sugar
1 tbsp corn starch
1/2 tsp garam masala
2 tbsp cilantro finely chopped hara dhania

Instructions

Mix the cornstarch with ¼ cup of water and set aside.
Blend 5 sliced tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
Slice 1 tomato length wise into 8-10 pieces and set aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds, and asafetida, as the seeds crack add tomato puree, coriander, turmeric, sugar, and salt. Cover the pot and cook for about 5 minutes.
Add all the vegetables and ¼ cup of water. Cover the pan and let it cook for about 10 minutes over medium heat stir a few times in between. Vegetables should be tender not mushy.
Add cornstarch mixture and let it cook for 2 more minutes. Cornstarch is added to thicken the gravy. If gravy is too thick add some hot water as needed.
Turn off the heat, add tomato slices, garam masala and cilantro, stir and cover the pan for few minutes before serving.

Notes
Serving Suggestion
Serve Vegetable curry with Dal Puri, Lacha paratha, and side of Yogurt.

Keyword Everyday Meal, Gluten Free, Mixed Vegetable With Gravy, Vegan

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Vegetable Curry: A Flavorful and Nourishing Dish

Vegetable curry is a vibrant Gluten Free and aromatic dish that’s beloved in cuisines around the world, particularly in South Asia and Southeast Asia.

This versatile vegan dish features a variety of vegetables cooked in a rich and fragrant sauce made from spices, herbs, and can be cooked with coconut milk or yogurt.

Vegetable curry is incredibly nourishing, packed with vitamins, minerals, and fibre from the assortment of vegetables used.

Benefits of Vegetable Curry:

Nutrient-Rich: Vegetable curry is packed with essential nutrients from a wide range of vegetables, including vitamins, minerals, and antioxidants. Eating a diet rich in vegetables has been linked to numerous health benefits, including reduced risk of chronic diseases such as heart disease, diabetes, and certain cancers.

Fibre-Packed: Vegetables are naturally high in fibre, which is essential for digestive health, weight management, and blood sugar control. Fibre that helps promote satiety and keeps you feeling full for longer periods, making vegetable curry a satisfying and filling meal option.

Customizable: Vegetable curry is highly customizable, allowing you to use vegetables you have on hand or prefer. From hearty root vegetables like potatoes and carrots to leafy greens like spinach and kale, the possibilities are endless for creating your own unique version of vegetable curry.

Flavorful and Comforting: Vegetable curry is bursting with bold and complex flavours from the spices and herbs used in the sauce. The aromatic blend of spices such as cumin, coriander, turmeric, and garam masala creates a warm and comforting dish that’s perfect for cosy nights in or sharing with loved ones.

Variations of Vegetable Curry:

Potato in Coconut Gravy: This is a beautiful looking dish! Mouthwatering, heat from red chilies and sweet and sourness from tamarind make this dish exotic. This is a great dish for me and our family when we want a change from our regular tomato or yoghurt based gravy.

Kela Ki Subji (Banana Curry): This is a delicious sweet and sour dish, and only takes few minutes to prepare. Kela Ki Sabji makes a great side dish. You will be amazed with the simplicity of this dish.

Sweet & Sour Tofu: Tofu and vegetables cooked with the tamarind sauce makes a very unique flavorful dish. This Sweet and Sour Tofu dish is vegan-friendly and It is enjoyable for just about anybody’s taste palette.

Aloo Matar: This is a popular north Indian dish. Potatoes and peas with spicy gravy makes a great main dish.

FAQs about Vegetable Curry:

Can I make vegetable curry ahead of time?

Yes, vegetable curry can be made ahead of time and stored in the refrigerator for up to 3-4 days. Reheat the curry gently on the stovetop or in the microwave before serving, adding a splash of water or coconut milk if needed to adjust the consistency.

Is vegetable curry gluten-free?

Yes, vegetable curry is naturally gluten-free as long as the ingredients used are free from gluten-containing additives or cross-contamination. Be sure to check the labels of packaged spices and sauces to confirm their gluten-free status.

Can I make vegetable curry vegan-friendly?

Absolutely! Vegetable curry is naturally vegan-friendly as it does not contain any animal products. Ensure that the ingredients used, such as curry paste, coconut milk, and yogurt substitutes, are also vegan-friendly.

What can I serve with vegetable curry?

Vegetable curry pairs well with a variety of accompaniments, including rice, naan bread, roti, or quinoa. Garnish the curry with fresh herbs such as cilantro or mint and serve with a side of yogurt or chutney for added flavor. Vegetable curry is a flavorful and nourishing dish that’s perfect for satisfying hunger and nourishing the body. With its versatility, health benefits, and endless variations, vegetable curry is a staple in many cuisines around the world. Whether enjoyed as a main course or a side dish, vegetable curry is sure to delight your taste buds and leave feeling satisfied and nourished.
December 21, 2023
Kela Ki Subji
Kela Ki Subji

This is a delicious sweet and sour vegetable dish, and a quick and easy only takes few minutes to prepare. Kela Ki Sabji makes a great side dish. You will be amazed with the simplicity of this dish.

5 from 1 vote

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Course gluten free
Cuisine Indian

Servings 3 people

Ingredients

3 ripe bananas peeled and sliced 1/2 inch thick approx. 3 cups of sliced banana
1 tbsp oil
1/2 tbsp cumin seeds (jeere)
1/8 tbsp asafetida (hing)
1 green chili minced, adjust to taste
Pinch of turmeric (haldi)
1 tbsp finely chopped ginger
1/2 tbsp salt adjust to taste
1/2 tbsp mango powder (amchoor)
2 tbsp chopped cilantro (hara dhania)
2 tbsp water

Instructions

Heat the oil in a sauce pan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
Add cumin seeds after seeds crack add asafetida, green chili and turmeric, stir for a few seconds.
Add bananas, ginger, mango powder and water stir gently and cook only for a minute, don’t overcook otherwise banana will become mushy and watery.
Turn off the heat and add salt and cilantro mix gently and serve.

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Indulge in Kele Ki Subji: A Unique Indian Dish

Kele ki Subji, also known as banana curry, is a unique and flavorful Indian dish that combines ripe bananas with a blend of spices to create a sweet and sour vegetable curry. This kele ki subji recipe is perfect Vegetables Curry/Gravy recipe for those looking to try something healthy, vegan, different and delightful.

The Essence of Kele Ki Subji

The essence of kele ki subji lies in its balance of sweet and sour flavors, enhanced by a medley of spices. The ripe bananas add a natural sweetness and a creamy texture, while the spices and tangy elements create a harmonious and tantalizing flavor profile. This dish is a staple in Indian Cuisine and is for those having Vegetarian and Gluten-Free diets.

Origin and Popularity

Kele ki Subji has its roots in Indian cuisine, where bananas are used in a variety of savory dishes. This banana vegetable recipe is particularly popular in regions where bananas are abundant, and it offers a unique twist on traditional vegetable curries. The simplicity and distinct flavor of this dish have made it a favorite among those who enjoy experimenting with new flavors.

Why You’ll Love This Recipe
- Unique Flavor: Combines the sweetness of bananas with the tanginess of spices for a unique culinary experience.
- Nutritious: Packed with vitamins and minerals from the bananas and spices.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible.
- Perfect for Any Occasion: Ideal for everyday meals or special gatherings, fitting well into Family-Friendly and Kid-Friendly categories.
Variations of Vegetable Recipes

Exploring Manjula’s Kitchen reveals a treasure trove of other delicious vegetable recipes that you might enjoy. Here are some related dishes that you might find interesting:
1. Aloo Gobi: A classic Indian dish made with potatoes and cauliflower cooked with spices.
2. Bhindi Masala: A flavorful dish made with okra and a blend of spices.
3. Baingan Bharta: A smoky and flavorful dish made with roasted eggplant and spices.
4. Gajar Matar: A simple and healthy dish made with carrots and green peas.
5. Palak Paneer: A popular dish made with spinach and paneer in a creamy sauce.
Serving Suggestions

Kele ki subji can be enjoyed in various ways:
- With Indian Breads: Serve with roti, naan, or paratha for a satisfying meal.
- With Rice: Pair with steamed basmati rice or jeera rice.
- As a Side Dish: Enjoy as a side with other Indian dishes.
- With Raita: Add a side of plain yogurt or raita to balance the flavors.
Tips and Tricks

To perfect your kele ki subji recipe, consider these helpful tips:
- Use Ripe Bananas: Ripe bananas are essential for achieving the perfect sweetness and texture.
- Balance Flavors: Adjust the amount of spices and tangy elements to suit your taste preference.
- Cook Gently: Be careful not to overcook the bananas to maintain their shape and texture.
- Experiment with Spices: Try adding different spices to customize the flavor of the dish.
FAQs Frequently Asked Questions

Can I Use Green Bananas?

For this recipe, ripe bananas are recommended to achieve the sweet and creamy texture. Green bananas will not provide the same flavor profile.

What Can I Serve With Kele Ki Subji?

Kele ki subji pairs well with Indian breads like roti, naan, and paratha, as well as with rice dishes like basmati rice or jeera rice.

Is Kele Ki Subji Vegan?

Yes, this recipe is naturally vegan and gluten-free.

How Long Does Kele Ki Subji Last?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Can I Add Other Vegetables?

Yes, you can add other vegetables like bell peppers or carrots for added flavor and nutrition.
December 12, 2023
Sweet And Sour Tofu
Sweet And Sour Tofu

Tofu and vegetable cooked with the tamarind sauce makes a very unique flavorful dish. This Sweet and Sour Tofu dish is vegan-friendly and it is enjoyable for just about anyone's taste palette.

4.50 from 2 votes

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Course vegan
Cuisine Indian

Servings 2 people

Ingredients

1-1/2 oz of seedless tamarind, available in Indian and Asian grocery stores
1 tbsp roasted cumin seeds powder (jeera)
1 tbsp salt
¼ tbsp turmeric (haldi)
¼ tbsp black pepper
¼ tbsp red chili powder
1 tbsp finely shredded ginger
¼ cup brown sugar

Instructions

Soak tamarind in 1/4 cup of warm water for 15 minutes. Squeeze the tamarind mixture well, then discard tamarind pieces leaving a nice thick pulp.
Add the remaining sauce ingredients to the tamarind pulp mix well and set aside.
Squeeze the Tofu gently keeping between your both palm.
Cut tofu into ¾ inch thick slices then and pat dry between paper towels. Then cut slices into ¾ inch cubes.
Remove seeds from bell pepper and slice 1/4 inch thick lengthwise.
Heat oil in a wide pan over medium heat. Stir fry tofu pieces until golden brown in color, approximately 2-3 minutes. Remove from pan and place on a paper towel.
In the remaining oil, first stir-fry bell pepper for a minute and add cabbage continue to stir fry for approx. 2 more minutes over medium heat. Vegetables should still be crunchy.
Add tofu and tamarind sauce to the vegetables in the pan, stir well and let simmer over low heat for 4-5 minutes.
Sweet and Sour Tofu tastes great served over plain rice.

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December 5, 2023
Aloo Mattar
Aloo Mattar

Aloo Mattar is a popular north Indian dish. Potatoes and peas with spicy gravy makes a great main dish.

4.34 from 3 votes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Course Main Course
Cuisine Indian

Servings 3 people

Ingredients

3 medium boiled potatoes
3/4 cup green peas I am using frozen
2 tbsp oil
1 tsp cumin seeds jeera
1/8 tsp asafetida hing
1 tsp ginger paste
1 green chili finely chopped
2 tbsp coriander powder dhania
1 tsp fennel seed powder
1/4 tsp turmeric haldi
1 tsp paprika dagi mirch
1 tsp salt
1 tsp mango powder amchoor
1/2 tsp garam masala
2 medium tomatoes sliced
2 tbsp chopped cilantro hara dhania

Instructions

Peel the potatoes cut them in byte size pieces.
In a small bowl mix ginger, green chili, coriander, fennel seed, turmeric, and paprika with ¼ cup of water.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds, and asafetida, after cumin seeds crack add the spice mix cook until spices start leaving the oil this should take about one minute.
Next add green peas and half a cup of water and let it cook until they are tender.
Add potatoes and salt mix it well, while mixing mash few pieces of potatoes that will give thickness to gravy.
Add about 1-1/4 cups of water after it comes to boil lower the heat to medium and let it cook for about five minutes.
Add mango powder, garam masala, chopped cilantro, and slice of tomatoes mix it gently after gravy comes to boil turn off the heat and cover the pot. Tomatoes will cook with the steam.
Aloo matter is ready to serve.

Notes
Serving Suggestions
Aloo matter can be served with Dal Puri, Urad Dal Kachori, Kuttu Puri and side of Salted Mint Lassi.
Enjoy it!

Keyword Everyday Meal, Gluten Free, Potato With Peas, Vegan

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November 28, 2023
Mushroom with peas
Mushroom with peas

Mushroom with peas is a great side dish consisting of mushrooms and peas in a spiced tomato curry with a touch of fenugreek leaves. It is a nice appetizer dish to start with for any occasion.

4.50 from 2 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Course Main Course
Cuisine Indian

Servings 2 people

Ingredients

2 cups mushrooms sliced
1 cup green peas, I am using frozen green peas
1 cup diced tomatoes
1 tsp shredded ginger
2 tbsp fenugreek chooped leaves
2 tbsp oil
1 tsp cuminseeds jeera
1/2 tsp turmeric haldi
2 tsp coriander powder dhania
1 tsp red pepper
3/4 tsp salt
1/2 tsp lemon juice
1 green chili finely chopped

Instructions

Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes. Cook until mushrooms and peas are tender. Close the heat.
Add lemon juice and green chili if you like. Serve hot.

Notes
Notes:
Dicing the tomatoes will give a different texture to the curry then tomato puree.
Fenugreek leaves can be replaced with chopped cilantro (hara dhaniya).
To add heat to this dish, garnish with finely chopped green chilies.

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November 5, 2023
Butter Paneer Masala
Butter Paneer Masala

Butter Paneer Masala is a rich entre made with Indian cheese and a creamy sauce. This dish is tasty when served over white rice or with Naan or Tandoori Roti.

4.25 from 4 votes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Course Main Course
Cuisine Indian

Servings 3 people

Ingredients

1/2 lb paneer cubed in byte size
2 medium tomatoes
1 green chili
1/4 inch ginger
1/2 cup green peas
1/2 cup yogurt, whipped curd, dahi
2 tbsp oil
1/8 tsp asafetida hing
1 tsp cumin seeds jeera
1 tbsp coriander powder dhania
1/2 tsp turmeric haldi
1/2 tsp red chili powder
2 bay leaves tajpat
1 tsp salt
1/2 tsp garam masala
1 tsp corn starch
1 tsp sugar, optional
2 tbsp cilantro finely chopped hara dhania

Instructions

Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color. Set aside.
Blend tomatoes, green chilly and ginger to make a puree.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready. Add hing and cumin seeds.
After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves. Cook for about 4 minutes on medium heat. Tomato mixture will start to leave the oil and will reduce to about half in quantity.
Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.
Add the garam masala and cilantro. Add a little sugar if the gravy is sour.

Notes
Variations
You can substitute the yogurt with heavy cream for a richer flavor.
1 tablespoon of fresh or dried methi leaves (Fenugreek leaves) can be added at the end.
Add in the yogurt powder of 4 to 5 cashews to make it creamier.
This gravy can be used in any combination of vegetables you desire.
This recipe is only a method – feel free to be creative and experiment!

Keyword Kid Friendly, Paneer Dish, Party Food

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How to Make Butter Paneer at Home – Manjula’s Kitchen

Butter Paneer Masala, also known as Paneer Butter Masala, is a timeless Gluten vegetable curry-based North Indian dish celebrated for its rich, creamy texture and aromatic flavors. In this Butter Paneer Recipe, we will delve into the intricacies of crafting the perfect Butter Paneer Masala, exploring various recipes, techniques, and customizable options. Whether you are a seasoned chef or a novice in the kitchen, this recipe for butter paneer masala will empower you to master the art of creating this culinary masterpiece.

Understanding Paneer Butter Masala:

Butter Paneer Masala is a vegetarian dish that centers around paneer, or Indian cottage cheese, immersed in a luscious tomato-based gravy enriched with butter and cream. The dish seamlessly blends spices, herbs, and dairy to create a harmonious symphony of flavors. Often enjoyed with naan or rice, Butter Paneer Masala is a favorite among Indian food enthusiasts worldwide.

Recipe: How to Make Butter Masala Paneer:

Step 1: Deep-fry the Paneer:

To initiate the culinary journey, the paneer cubes are deep-fried to perfection. This step is crucial as it imparts a golden-brown color and a slight crispiness to the paneer, enhancing its overall texture.

Step 2: Prepare Tomato Puree

The heart of the paneer masala recipe lies in the vibrant tomato puree. A blend of ripe tomatoes, green chilies, and ginger creates a smooth, flavorful base that serves as the canvas for the ensuing layers of spices and aromatics.

Step 3: Tempering the Gravy

In a hot saucepan, a tempering process begins with the crackling of cumin seeds and the aromatic release of hing (asafoetida). The tomato puree, along with coriander powder, turmeric, red chili powder, and bay leaves, is added to create a robust foundation for the Paneer Butter Masala.

Step 4: Introduce Yogurt

Whipped yogurt is then introduced into the gravy, imparting a creamy and tangy dimension to the dish. Stirring occasionally allows the yogurt to amalgamate seamlessly, contributing to the overall richness of the masala.

Step 5: Thicken the Gravy

To achieve the desired consistency, a cornstarch-water mixture is incorporated into the gravy. This step ensures a velvety and well-coated texture, elevating the dining experience.

Step 6: Add Paneer and Green Peas

The deep-fried paneer cubes, now infused with a golden hue, and vibrant green peas are added to the simmering gravy. This step allows the paneer to absorb the flavors of the aromatic sauce while the green peas contribute a sweet and crisp element.

Step 7: Seasoning and Final Touches

The final touches involve sprinkling garam masala and fresh cilantro into the mixture, providing a burst of aromatic complexity. A hint of sugar may be added to balance the flavors if the gravy tends to lean towards the tangy side.

Variations and Customizations:

Richness Enhancement: For an even more indulgent flavor, consider substituting yogurt with heavy cream. This variation introduces a luxurious creaminess that elevates the dish to a new level of decadence.

Flavorful Twist with Methi Leaves: To add a unique and slightly bitter note, incorporate 1 tablespoon of fresh or dried methi leaves (fenugreek leaves) towards the end of the cooking process. This variation introduces a depth of flavor that complements the richness of the Butter Paneer Masala.

Creamy Texture with Cashews: For those seeking an extra creamy consistency, include 1 tablespoon of yogurt powder or crushed cashews. This addition not only enhances the creaminess but also imparts a subtle nutty undertone to the dish.

Versatility in Vegetable Combinations: The Butter Paneer Masala gravy is a versatile canvas that welcomes a variety of vegetables. Experiment with different combinations to suit your preferences and create a personalized version of this classic dish.

In the end, you have learned how to make butter masala paneer which involves a meticulous balance of spices, textures, and flavors. This comprehensive how-to-make butter paneer guide has provided a detailed walkthrough of the paneer masala recipe, from deep-frying the paneer to infusing the gravy with aromatic spices.

Armed with this knowledge, you are now equipped to embark on this recipe for butter paneer masala in creating a perfect Butter Paneer Masala that is uniquely yours. So, don your apron, gather the ingredients, and let the aroma of this exquisite dish fill your kitchen.

If you liked this recipe you must also try Kadai Paneer, Malai Kofta, Palak Paneer
October 9, 2023
Vegetable
Vegetable Navratan Korma

Vegetable Korma is a delicious combination of several vegetables in a creamy sauce and gravy. It is often served in Indian restaurants. Korma can be served with any Indian bread or rice.

5 from 3 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

2-1/2 cups chopped vegetables (cauliflower, green peas, carrot, green beans, red bell pepper)
1/2 cup chopped fried paneer
3 tbsp oil
1/8 tsp asafetida hing
1/2 tsp cumin seeds jeera
1 green chili seeded finely chopped
1 tbsp shredded ginger
1 tbsp coriander powder dhania
1/4 tsp turmeric haldi
1/2 tsp cayenne pepper
1 bay leaves
1/2 tsp garam masala
1/2 tsp mango powder amchoor
1 cup milk
1/2 tbsp corn starch
Garnish
1/2 cup seeded and chopped tomatoes
2 tbsp finely chopped cilantro

Instructions

Mix the shredded ginger, green chili, coriander powder, turmeric, and cayenne pepper with 2 tablespoons of water and set aside.
Mix cornstarch with milk and set aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add the asafetida and cumin seeds. After cumin seeds crack, add the bay leaves and the spice mixture. Fry for a few seconds until the spices start separating from the oil.
Add the cauliflower, green peas, carrot and green beans. Mix well and cover the pan. Let the vegetables cook on medium heat for about 7 to 8 minutes. The vegetables should be cooked just about half way.
Add the bell pepper and paneer. Mix well. Add the milk/cornstarch mixture and cook until the vegetables are tender. Add more milk if needed for more gravy.
Turn off the heat. Mix in the garam masala, amchoor powder and cilantro.
Place the vegetable korma in a serving dish and garnish with chopped tomatoes. Enjoy!

Notes
Substitutions and Variations
Substitute any vegetable, for example potatoes, cabbage, corn, and mushrooms or other vegetables. Four to six vegetables are a good number to use.
Tofu can be used instead of paneer.
For the gravy, you may replace 1-cup milk with 3/4 cups cream for a richer texture. Blending 1/4 cup cashew nuts with 1-cup milk will also give the gravy a richer texture.
Serving Suggestions
Vegetable serve with Roti or your choice of bread or over the rice

Keyword Kid Friendly, Paneer Dish, Party Food

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How to make Veg Navratan Korma Recipe

Let’s dive into the preparation of this delectable Gluten free, paneer based vegetable curry dish known as Vegetable Navratan Korma. This recipe is a flavorful blend of various vegetables and aromatic spices, making it a delightful and satisfying dish. Here’s a detailed explanation of each step:

Preparing the Spice Mixture:

Gather and mix all the ingredients that is shredded ginger, green chili, coriander powder, turmeric, and cayenne pepper to make a vibrant and aromatic spice blend. The shredded ginger contributes a zesty warmth, while the green chili brings a hint of spiciness. The addition of 2 tablespoons of water acts as a binder, forming a cohesive paste that serves as the heart and soul of the flavor profile for our Vegetable Navratan Korma. This meticulously crafted spice blend promises to infuse each bite with a symphony of tastes, making the dish a delightful and harmonious culinary experience.

Creating the Cornstarch and Milk Blend:

To enhance the sumptuousness of our Navratan Korma, an essential step involves preparing a velvety cornstarch and milk blend. In a dedicated bowl, combine the smooth consistency of cornstarch with the lusciousness of milk, ensuring a thorough mix that eliminates any lumps. As the cornstarch dissolves in the milk, it creates a luxuriously thick and rich base that coats the vegetables and absorbs the myriad of spices, elevating the overall indulgence of the Navratan Korma.

Heating the Oil:

Initiate the cooking process by heating a sufficient amount of oil in a sturdy saucepan over medium heat. The key to achieving the perfect foundation for our Navratan Korma lies in ensuring the oil reaches the ideal temperature. To determine this, employ a simple yet effective technique: introduce a single cumin seed into the heated oil. If the cumin seed crackles and sizzles immediately upon contact, it’s a clear indicator that the oil has attained the optimum temperature for our best Navratan Korma recipe.

Infusing Aromatics:

Introduce asafetida and cumin seeds into the heated oil. Once the cumin seeds crack, add bay leaves and the earlier-prepared spice mixture. Allow the spices to infuse the oil, creating a fragrant base for our veg Navratan Korma.

Vegetable Medley:

Add cauliflower, green peas, carrot, and green beans to the spice-infused oil. Ensure a thorough mix and cover the pan. Let the vegetables cook on medium heat for 7 to 8 minutes, achieving that perfect balance where they are halfway cooked.

Incorporating More Vegetables:

Introduce bell pepper and paneer into the vegetable mix. Achieve a harmonious blend of flavors by stirring in the milk/cornstarch mixture. This step is crucial for achieving the desired tenderness of the vegetables in our Navratan Korma.

Adjusting Consistency and Flavor:

If necessary, add more milk to achieve the desired level of gravy. Ensure that the vegetables are tender, providing a satisfying texture. This step is vital for the success of our vegetable Navratan Korma.

Final Seasoning and Garnish:

Turn off the heat and gently mix in garam masala, amchoor powder, and cilantro. This final touch enhances the overall flavor profile of our Veg Navratan Korma, providing a burst of aromatic goodness.

Presentation and Enjoyment:

Transfer the prepared Vegetable Navratan Korma into a serving dish and garnish it with chopped tomatoes. This not only adds a visual appeal but also complements the dish’s taste. Serve the Navratan Korma with Roti, your choice of bread, or over rice for a truly satisfying culinary experience.

This detailed walkthrough ensures that you can effortlessly recreate the best Navratan Korma recipe with an array of vegetables and aromatic spices, resulting in a delightful and flavorsome dish. Enjoy the rich and creamy goodness of this classic Indian cuisine!
October 7, 2023
Tomato Chutney
Tomato Chutney

Perk up your meal with this savory Tomato chutney.

4 from 2 votes

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Course Side Dish
Cuisine Indian

Servings 4 people

Ingredients

6 medium tomatoes sliced
1 tbsp ginger shredded
4 green chilli sliced long ways
Pinch of asafetida hing
1 tsp cumin seed
1 tsp black mustard seed
2 bay leaves
1/2 tsp paprika
1/2 tsp turmeric
1 tsp salt
1 tsp cornstarch
2-3 tbsp sugar
2 tbsp chopped cilantro
2 tbsp oil

Instructions

Heat the oil in a saucepan.Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
Add the asafetida, black mustard seed and cumin seed. After seeds are cracked add bay leaves, paprika, and turmeric.
Stir for a second and add sliced tomatoes and green chili.
Cover the pan after mixture comes to boil and let it cook for 6 to 7 minutes on low medium heat; tomatoes should be soft but still be in slices.
Mix the cornstarch with 2 teaspoons of water and add to the tomatoes (corn starch is added to give thickness to gravy but this is optional).
Let chutney cook for another minute. Add sugar and cilantro, close the heat and cover for few minutes.
Adjust the salt, sugar and pepper to your taste.

Notes
Tip
Add the sugar slowly as needed, depending on sourness of tomatoes.
Serving Suggestion
Tomato chutney Is my Favorite to serve with stuffed parathas, Aloo Paratha, Mattat Paratha

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October 2, 2023
Kokum Coconut Kadhi
Kokum Coconut Kadhi

To make Kokum Coconut Kadhi, we have to know what is Kokum. Kokum is a fruit used as a souring agent in many parts of India and it is mellow in taste compared to tamarind. For me, how it can be a kadhi without besan? So, this Kokum Coconut Kadhi is my twist, by adding a little roasted besan (gram flour). This is both delicious and very refreshing. You can serve this as a soup or with rice. My son who is a very picky eater thoroughly enjoyed it! This is a quick and easy recipe which you must give it a try. This Kadhi is also vegan and gluten free.
This recipe will serve 2 to 3.

5 from 1 vote

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Course Main Course, Soup
Cuisine Indian

Servings 3 people

Ingredients

¼ cup kokum
1 Tbsp oil
1 tsp cumin seeds- Jeera
⅛ tsp asafetida – Hing
¼ tsp turmeric – Haldi
2 Tbsp besan
1 red dry red chili sabut lal mirch
1 Tbsp green chili finely chopped
About 8 curry leaves chopped
1 15 oz can coconut milk
½ tsp salt
1 Tbsp cilantro chopped
½ cup water

Instructions

Soak the kokum in ½ a cup of hot water for about 30 minutes.
Then squeeze the juice from kokum and keep aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.
Next add besan and stir for about 30 seconds until besan is light golden in color.
Next add curry leaves, red chili, turmeric, and green chili, stir for few seconds.
Add squeezed kokum juice mix it well and bring kokum juice to boil.
Add coconut milk. make sure to keep flame on low-medium otherwise coconut milk might curdle. Mix well and add salt.
Cook the kadhi over low heat for 3-4 minutes, add chopped coriander leaves.
Serve kokum Coconut Kadhi as a soup or with plain rice.

Notes
You might also like:

Vegan Rice Kheer

Bread Pudding with Chocolate Sauce

Mango rice

Masala Khichdi

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October 1, 2023
Paneer Tomato Curry
Paneer Tomato Curry

Paneer tomato curry is a delicious and sophisticated side dish. My husband, who enjoys paneer dishes in every form, asked me to make a paneer dish, which is different than what I have made before. It should not be creamy. So, I decided not to add cream or nuts. Also, as per Alex’s request, I did not add spinach. After trying to make a new recipe, I landed on Paneer Tomato Curry. Alex really enjoyed this. I knew this was a hit with him because he cleaned up the entire plate. You all know he is my videographer, so this was the next recipe he wanted me to make.I have done many paneer recipes. They all are starting to look the same. In this recipe the paneer is first grilled and then simmered in tomatoes. This is an amazingly simple and quick recipe and is very satisfying. Hope you give this recipe a try and enjoy!
Recipe will serve 4.

5 from 4 votes

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Prep Time 10 minutes
Cook Time 15 minutes

Course Side Dish
Cuisine Indian

Servings 4 people

Ingredients

3 cups tomatoes cut into large pieces, I used 4medium tomatoes.
6 oz paneer cut into about 1/4 inch thick and 1-1/2 inch long
¼ bell pepper cut into thin slices.
2 Tbsp oil divided.
1 tsp cumin seeds jeera
⅛ tsp asafetida hing
2 Tbsp thinly sliced ginger
2 tsp coriander powder
¼ tsp turmeric haldi
½ tsp red chili powder
1 tsp sugar
1 tsp salt
½ tsp garam masala

Instructions

Heat one tablespoon oil over low medium heat in a flat saucepan, spread the paneer pieces and grill them for one side till they are golden brown. Take them out from the pan and set aside.
In the same pan add the remaining oil. Wait until oil is moderately hot add cumin seeds as the cumin seeds crack add asafetida and sliced ginger, stir fry them for about 30 seconds.
Add bell pepper and stir fry them for about half a minute add coriander powder, turmeric and red chili powder and stir.
Next add tomatoes, salt, and sugar, cook them stirring for about 2-3 minutes tomatoes should be just tender add paneer and cook for about 5 minutes stirring occasionally. Paneer should be covered with spices and tomatoes should be still not mushy, you should be able to see tomato pieces. Turn of the heat sprinkle the garam masala and stir.
Paneer with Tomato is delicious and super simple this goes well with plain rice, roti, paratha, puri or naan.

Notes
Paneer with Tomato is delicious and super simple this goes well with plain rice, roti, paratha, puri or naan.

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How to make Tomato Paneer Curry Recipe By Manjula’s Kitchen

Paneer tomato curry, also known as tomato paneer curry, is a delightful and aromatic dish that captures the essence of Indian cuisine. This paneer based gluten free veg gravy dish combines the rich and creamy texture of paneer (Indian cottage cheese) with the tanginess of tomatoes and a blend of aromatic spices. In this detailed exploration, we will take you through each step of the paneer tomato recipe, highlighting the significance of each element to create a dish that tantalizes the taste buds.

Step 1: Heating the Oil and Grilling the Paneer

The first step in making tomato paneer curry is heating one tablespoon of oil in a flat saucepan over low-medium heat. This is a crucial step as it sets the foundation for the flavor development in the dish. The low-medium heat allows the oil to gradually heat up, preventing it from smoking and ensuring that the paneer pieces cook evenly.

Once the oil is heated, the paneer pieces are spread in the pan and grilled on one side until they achieve a golden brown color. Grilling the paneer serves multiple purposes. It imparts a subtle smokiness to the paneer, enhancing its flavor profile. The golden brown color also adds visual appeal to the dish. After grilling, the paneer is taken out from the pan and set aside, ready to be reintroduced later in the cooking process.

Step 2: Adding Cumin Seeds, Asafetida, and Sliced Ginger

In the same pan that was used for grilling the paneer, the remaining oil is added. It is essential to use the same pan to retain the flavors that have infused into it during the initial step. Waiting until the oil is moderately hot, cumin seeds are introduced. The crackling of cumin seeds in hot oil releases their aromatic oils, infusing the entire dish with a warm and earthy essence.

Asafetida, a pungent spices with a unique flavor, is added along with sliced ginger. Asafetida contributes a distinct umami note to the dish, enhancing the overall taste. Ginger, known for its subtle spiciness and freshness, complements the other ingredients, creating a harmonious balance of flavors. Stir-frying these elements for about 30 seconds allows their flavors to meld and infuse into the oil.

Step 3: Stir-Frying Bell Pepper with Spices

Next in the process is the addition of bell pepper to the pan. Stir-frying the bell pepper for about half a minute ensures that it retains its crispness and vibrant color. The bell pepper not only adds a crunchy texture but also contributes a slightly sweet and fruity undertone to the dish. At this stage, the ground spices – coriander powder, turmeric, and red chili powder – are introduced.

Coriander powder provides a warm and citrusy flavor, turmeric adds a golden hue and earthy notes, while red chili powder imparts the desired level of spiciness. Stir-frying the bell pepper with these spices allows them to coat the vegetables evenly, creating a flavorful base for the curry.

Step 4: Adding Tomatoes, Salt, and Sugar

The introduction of tomatoes is a crucial step in paneer tomato curry, as it forms the base of the gravy. Tomatoes bring a tangy and slightly sweet taste to the dish. Adding salt at this stage not only enhances the natural flavors of the tomatoes but also helps in their cooking process by drawing out moisture.

A touch of sugar is included to balance the acidity of the tomatoes, creating a harmonious blend of sweet and tangy notes. Cooking the tomatoes, stirring for about 2-3 minutes, ensures that they are just tender but not mushy. This careful monitoring of the tomatoes’ texture is essential for achieving the desired consistency in the final dish.

Step 5: Cooking Paneer in Tomato Gravy

Once the tomatoes reach the desired tenderness, the grilled paneer is reintroduced to the pan. Cooking the paneer in the tomato gravy for about 5 minutes allows it to absorb the flavors of the spices and the tanginess of the tomatoes. Stirring occasionally ensures that the paneer is evenly coated with the aromatic mixture, creating a cohesive and well-balanced dish.

During this stage, it is crucial to maintain a balance between cooking the paneer thoroughly and preserving its distinct texture. The goal is to have paneer covered with spices while retaining visible tomato pieces in the curry.

Step 6: Final Touch – Sprinkling Garam Masala

As a finishing touch, the heat is turned off, and a sprinkle of garam masala is added to the tomato paneer curry. Garam masala, a blend of warm spices like cinnamon, cardamom, and cloves, contributes a final layer of complexity and depth to the dish. Adding garam masala at the end preserves its volatile flavors, ensuring that they are not overpowered by the other spices during the cooking process.

Stirring the garam masala into the curry distributes its aromatic compounds evenly, elevating the overall fragrance of the dish. This final step enhances the complexity of flavors, making the paneer and tomato curry a symphony of tastes and aromas.

Conclusion:

In the art of crafting paneer in tomato gravy, each step plays a pivotal role in building layers of flavor and texture. From grilling the paneer for a smoky undertone to carefully stir-frying spices for a well-balanced taste, every action contributes to the overall success of the dish. The interplay of ingredients like cumin seeds, asafetida, ginger, bell pepper, and a medley of ground spices creates a curry that is not just a meal but a culinary experience.

This detailed exploration of the tomato paneer recipe highlights the importance of technique, timing, and ingredient selection in Indian cuisine. The result is a dish that showcases the versatility of paneer and the vibrancy of tomatoes, bringing together the best of both worlds in a savory and satisfying curry.

Whether you call it paneer tomato curry, tomato paneer curry, paneer tomato recipe, paneer and tomato curry, paneer in tomato gravy, or tomato paneer recipe, this flavorful creation is sure to become a staple in your culinary repertoire.

Note:

Paneer with Tomato is delicious and super simple this goes well with plain rice, roti, paratha, puri or naan.
September 18, 2023
Palak Kadhi
Palak Kadhi, Spinach Ki Kadhi

Palak Kadhi is a tasty side dish. It is spinach cooked with yogurt and besan (gram flour) and mildly spiced. I think Kadhi is one of the most enjoyed dishes all over India. Kadhi is made in so many ways in different parts of the country. One main ingredient remains the same: besan. At my house, kadhi was made thick and with dumplings. In Gujarat, Kadhi is made very watery and taste like sweet and sour soup. I enjoy the dishes which are made using besan. Palak Kadhi has become a comfort side dish for us. It is easy to make and can be served with any meal.
This recipe will serve 2.

4.43 from 7 votes

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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Course Side Dish
Cuisine Indian

Servings 2 people

Ingredients

2 Tbsp besan gram flour
½ cup yogurt curd or dahi
1 cup spinach leaves finely chopped, palak
2 Tbsp oil
1 whole red chilies sabut lal mirch
½ tsp cumin seeds jeera
¼ tsp fenugreek seeds mathi dana
⅛ tsp asafetida hing
¼ tsp turmeric haldi
¼ tsp red chili powder lal mirch
½ tsp salt namak

Instructions

Mix besan, turmeric with yogurt until smooth, this should be lump free. Add 2 cups of water slowly and mix well.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.
When the cumin seeds crack, turn off the heat and add fenugreek seeds, and whole red chili. Stir for a few seconds, add red chili powder. Add spinach and stir for a minute.
Add the yogurt mixture and turn the heat to medium. Keep stirring until the kadhi comes to a boil.
Add salt. Turn the heat to medium low. Let the kadhi cook for about 20-35 minutes, stir occasionally. If needed to adjust thickness, add more water. Kadhi should be a pourable consistency.

Notes
If you like Kadhi, you will enjoy other versions of Kadhi also:

Kadhi Pakoras

Sindhi Kadhi

Gatte Ki Kadhi

Kachori with Kadhi

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Palak Kadhi Recipe: A Nutritious Spinach Delight

Palak Kadhi, also known as Palak Ki Kadhi or Spinach Kadhi, is a comforting and nutritious Indian dish that combines the goodness of spinach with the tanginess of yogurt. Palak kadhi is a gluten-free and vegan dish made with lentils (usually split pigeon peas, or toor dal) and spinach (palak) cooked in a flavorful curry or gravy. It is a high-protein dish suitable for parties and gatherings.

The lentils provide a good source of protein, while the spinach adds vitamins and minerals. The curry/gravy is typically made with spices, yogurt (or a dairy-free alternative), and sometimes besan (chickpea flour) to thicken the sauce. Palak kadhi is a popular North Indian dish known for its creamy texture and delicious flavor.

This palak kadhi recipe offers a delightful blend of flavors and textures, making it a perfect accompaniment to steamed rice or roti. With its vibrant green color and rich taste, palak kadhi is sure to become a favorite in your household, especially for those looking to incorporate more greens into their diet.

Step 1: Blending Spinach

Begin by thoroughly washing fresh spinach leaves and removing any tough stems. Then, blanch the spinach in boiling water for a few minutes until wilted. Drain the spinach and immediately transfer it to a bowl of ice water to halt the cooking process and preserve its vibrant green color. Once cooled, blend the spinach into a smooth puree using a blender or food processor, ensuring there are no lumps.

Step 2: Preparing Yogurt Mixture

In a mixing bowl, whisk together yogurt and besan (gram flour) until smooth and creamy. This yogurt mixture forms the base of the kadhi, providing a creamy texture and tangy flavor to the dish. Ensure that the besan is well-incorporated into the yogurt to prevent any lumps from forming during the cooking process.

Step 3: Tempering Spices

In a deep saucepan or kadhai, heat oil or ghee over medium heat. Add mustard seeds, cumin seeds, fenugreek seeds, and dried red chilies to the hot oil, allowing them to splutter and release their aromatic flavors. The tempering of spices adds depth and complexity to the palak kadhi, infusing it with layers of flavor.

Step 4: Cooking Aromatics

Next, add finely chopped ginger to the tempered spices, sautéing. The combination of these aromatic ingredients forms the flavorful base of the palak kadhi, enhancing its taste and aroma. Stir the mixture occasionally to prevent it from sticking to the bottom of the pan.

Step 5: Adding Spinach Puree

Once tcooked add the blended spinach puree to the pan, stirring well to combine with the aromatics. Allow the spinach to simmer gently in the pan, infusing the kadhi with its vibrant green color and earthy flavor. Cook the spinach mixture for a few minutes until it thickens slightly and the raw flavor of the spinach is cooked out.

Step 6: Incorporating Yogurt Mixture

Gradually pour the prepared yogurt-besan mixture into the pan, stirring continuously to prevent any lumps from forming. Ensure that the yogurt mixture is well-incorporated into the spinach base, creating a smooth and creamy consistency. Allow the kadhi to simmer gently on low heat, allowing the flavors to meld together and the yogurt to thicken.

Step 7: Seasoning and Garnishing

Season the palak kadhi with salt, turmeric powder, and red chili powder to taste, adjusting the seasoning according to your preferences. Garnish the kadhi with fresh cilantro leaves and a sprinkle of garam masala for added flavor and aroma. Serve the palak kadhi hot alongside steamed rice or roti for a wholesome and satisfying meal.

Tips for Perfect Palak Kadhi
- Consistency Control: Adjust the amount of water added to the kadhi to achieve the desired consistency. For a thicker kadhi, simmer it for longer to allow the yogurt mixture to reduce and thicken.
- Balancing Flavors: Taste the palak kadhi as it cooks and adjust the seasoning accordingly. You can add a squeeze of lemon juice for a tangy kick or a pinch of sugar to balance the flavors.
- Texture Enhancement: For added texture and flavor, consider adding fried pakoras or chickpea flour dumplings to the palak kadhi before serving. These additions not only enhance the dish but also make it more filling and satisfying.
- Freshness Factor: Use fresh spinach and yogurt for the best results. Fresh ingredients impart a vibrant color and flavor to the kadhi, elevating its taste to another level.
Variations of Palak Kadhi
- Punjabi Palak Kadhi: This variation of palak kadhi features a thicker consistency and a richer flavor profile, achieved by simmering the kadhi for a longer duration.
- Gujarati Palak Kadhi: Gujarati-style palak kadhi is typically sweeter and tangier than its Punjabi counterpart, thanks to the addition of jaggery and kokum.
- Paneer Palak Kadhi: Add cubes of paneer (Indian cottage cheese) to the palak kadhi for a protein-rich variation that’s sure to please both vegetarians and non-vegetarians alike.
Health Benefits of Palak Kadhi
- Rich in Iron and Vitamins: Spinach is a nutritional powerhouse, rich in iron, vitamins, and antioxidants that support overall health and well-being.
- Probiotic Benefits: Yogurt, a key ingredient in palak kadhi, is rich in probiotics that promote gut health and aid in digestion.
- Low in Calories: Palak kadhi is a low-calorie dish, making it a healthy option for those looking to manage their weight without compromising on taste.
Frequently Asked Questions (FAQs)

Can I use frozen spinach instead of fresh?
- Yes, you can use frozen spinach as a convenient alternative. Thaw the spinach before blending it into a puree for the kadhi.
Can I make palak kadhi ahead of time?
- Yes, palak kadhi tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.
Is palak kadhi gluten-free?
- Yes, palak kadhi is inherently gluten-free as it contains no wheat or gluten-containing ingredients.
Explore more delectable Indian recipes on Manjula’s Kitchen, such as Paneer Tikka Masala for another delightful culinary adventure.
September 17, 2023
Aloo Palak
Aloo Palak (Spinach with Potatoes)

Aloo Palak is a versatile side dish that is a great complement to any meal. Aloo (potatoes) and Palak (spinach) are two vegetables I always have in my kitchen. Potatoes we all know are used in so many ways and have endless recipes. I also use spinach in many dishes. I thought I had done this recipe a long time ago, but today I made this dish for my family after some time and they enjoyed it very much and asked me if I have done this video recipe. I was looking on my website and realized I have not done this recipe yet. This is a common recipe, but this is my version of Aloo Palak. Adding fenugreek seeds and besan (gram flour) kicks off the flavor to the dish. For me and Alex, this is a comfort dish. This recipe is also vegan and gluten free. I serve this as a side dish, or I enjoy rolling it in a Roti or Paratha to make a to-go lunch. Alex especially enjoys making grilled cheese sandwiches filled with leftover Aloo Palak.
I have done many recipes for spinach:
Palak Paneer, Saag, Spinach Crisps, Chole Palak, Palak Puri
This recipe will serve 4.

4.75 from 8 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

2 cup potatoes cut into small pieces I used 2 medium size potatoes
4 cup spinach finely chopped, approx. 8oz
½ cup tomato finely chopped
4 Tbsp oil
1 tsp cumin seed jeera
¼ tsp fenugreek seeds methi optional
1 Tbsp besan gram flour
1 Tbsp coriander powder dhania
½ tsp red chili powder adjust to taste
¼ tsp turmeric haldi
1 tsp salt
½ tsp mango powder amchoor

Instructions

Heat the oil in a saucepan. The oil should be moderately hot. Add the cumin seeds as they crack add besan, and fenugreek seeds. Stir for about one minute, besan will become aromatic and will be light golden brown.
Next add tomato, coriander, red chili powder, and turmeric.
Stir-fry spice mix until spice mix starts leaving the oil. It should take about 2 minutes.
Add potatoes, spinach, and 1/2 cup of water, cover the pan. Let it cook over medium heat. The potatoes should be very tender but not mushy and should be covered with spinach.

Notes
Do stir in between besan can stick to the bottom of the pan. I did stir once in between. If needed, add a little more water.
Aloo Palak should not be very dry, it should be moist. Add mango powder and stir, turn off the heat. Aloo Palak is ready.

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September 15, 2023
Sweet and Sour Guava Curry
Amrood Ki khati Methi Sabji (Sweet and Sour Guava Curry)

Guavas, or "amrood" in Hindi, are simply delicious and probably one of my favorite fruits! This year I have an abundance of guavas growing in my backyard. I like to sprinkle chaat masala on guavas. The spiciness really brings out its flavor. Since I have so many delicious guavas, I decided it was time for me to make Guava Sweet and Sour Curry (Amrood Ki khati Methi Sabji). In case you are not familiar, this is a popular North Indian dish which I believe tastes best with fresh hot puris or parathas.

This was a staple sabji when I was a child growing up in India, provided guavas were in season. My brother especially enjoyed this dish. He simply relished this sabji and could enjoy eating it every day. However, there was catch – he would only eat this dish with puris! Rotis or parathas simply did not do this dish justice! My brother would pretend to read a book while eating so no one would disturb him so he could truly enjoy eating in peace! Whenever I make this recipe, I remember our sweet, innocent childhood memories. Guava Sweet and Sour Curry has the best flavors – spicy, sweet and sour – all in one dish!

This recipe will serve 2.

5 from 1 vote

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Course Main Course
Cuisine Indian

Servings 2 people

Ingredients

2 cups guavas amrood, cut into bite size pieces
2 Tbsp oil
½ tsp cumin seeds jeera
¼ tsp fenugreek seeds mathi dana
⅛ tsp asafetida hing
2 tsp coriander powder dhania
1 tsp fennel seed powder saunf
¼ tsp turmeric haldi
½ tsp red chili powder
½ tsp salt
1 Tbsp ginger adrak, thinly sliced
½ tsp mango powder amchor
1 tsp lemon juice
2 Tbsp sugar adjust to the taste
2 Tbsp chopped cilantro hara dhania

Instructions

Heat the oil in a saucepan. Oil should be moderately hot. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add the cumin seeds, asafetida, fenugreek seeds, fennel seeds powder, coriander powder, turmeric, and red chili powder stir for few seconds. Add ginger and guava mix it well add 1 cup of water and cover the pan.
Lower the heat and cover the pan cook for about 5-8 minutes until guavas are tender. Add mango powder, lemon juice and sugar stir and add cilantro. Turn off the heat and cover the pan for few minutes.
Amrood Ki khati Methi Sabji is ready to serve.

Notes
If Guava seeds are hard then remove them, adjust the sugar to taste depends how sweet are guava.

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September 1, 2023
Pithla
Pithla (Besan Curry)

Pithla, a variation of Kadhi, comes in many forms. In North India, Kadhi resembles a thick soup with pakoras, while Gujarati Kadhi offers a sweet and sour, watery consistency. Pithla, on the other hand, is notably thicker, often referred to as Besan Ki Sabji, and is quick and easy to prepare with few ingredients. Traditionally served with hot ghee, Pithla offers a complete and satisfying meal.
Despite my initial belief that Pithla originated from Bihar, I've learned it's also popular in Maharashtra. Growing up in North India with roots in Bihar, my mom's cooking blended traditional Bihari simplicity with the spiciness of North Indian cuisine. Fond memories of enjoying Pithla with family persist, and when I visit my sisters in India, they recreate these cherished moments with a spread of dishes, including Pithla served with rice. Truly, it's comfort food at its finest. This recipe serves 2.

4.80 from 5 votes

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Course Main Course
Cuisine Indian

Servings 2 people

Ingredients

1 cup besan Bengal gram flour
2 Tbsp oil
1 tsp cumin jeera
½ tsp mustard seeds rai
⅛ tsp asafetida hing
½ tsp turmeric haldi
½ tsp red chili powder
1 tsp salt
1 ½ tsp mango powder aam choor
2 Tbsp cilantro finely chopped, hara dhania
4 cup water
For Garnishing
2 Tbsp ghee clarified butter, this is optional
¼ tap red chili powder

Instructions

In a bowl add the 1-1/2 cups of water slowly to besan to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
Open the heat on medium high, oil should be moderately hot, when you add the cumin seeds to oil seeds should crack right of way.
Add cumin seeds, mustard seeds, asafetida, turmeric, and chili powder to oil, stir and turn off the heat.
Add the besan batter and open the heat to medium heat. Keep whipping the batter and batter will start thickening. Add salt and keep adding the water slowly and keep mixing about 2-1/2 cups of water. After Pithla comes to boil besan will start splattering. Reduce the heat to low, cover the pan and let it simmer for about 5 to 8 minutes.
Pithla will become thick, add chopped cilantro and mango powder mix and let it cook for 2 more minutes. Pithla should be quite thick in consistency that’s why sometimes I will call Pithla Besa ki Sabji.
Pithla is served hot before serving, traditionally Pithla is served garnished with hot ghee (clarified butter). And sprinkle of red chili powder. If you are vegan skip ghee, clarified butter.

Notes
Serving suggestions:
Serve Pithla with Rice, Roti, Kurkuri Bhindi.

Keyword Besan Kadhi, Bihari Kadhi, Cooking Video, Curry Recipe, Gatte Ke Kadhi, Gluten Free, Gujrati Kadhi, Homemade, Jain Food, Maharashtrian Dish, Main Dish, Mandir Food, No Garlic, No Onion, Panjabi Kadhi, Quick And Easy, Sattvik Food, Swaminarayan, Vegan, Veshno Cooking

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How to make Besan Curry Recipe – Manjula’s Kitchen

Pithla Besan curry, a savory gram flour dish, is a testament to the rich culinary heritage of India. The besan gravy recipe combines simple ingredients to create a dish that is not only delicious but also a showcase of culinary prowess. This pitla recipe explores precision and technique coming together to create a symphony of flavors.

Pithla Besan, a savory delight hailing from the heart of Indian cuisine, is a testament to the versatility of besan (gram flour). This besan recipe, also known as Pitla, transforms this humble ingredient into a flavorful and comforting dish that can be relished with various accompaniments. Let’s embark on a detailed exploration of how to make besan curry recipe, unraveling the secrets and nuances that make this besan curry a culinary masterpiece.

1. Setting the Stage: Creating the Besan Batter

Begin besan curry recipe by preparing the besan batter, the foundation of Pithla Besan. In a bowl, slowly add 1-1/2 cups of water to the besan, ensuring a gradual and consistent pouring to avoid lumps. The goal is to achieve a smooth batter, akin to the consistency of pancake or dosa batter. This step sets the tone for the entire dish, ensuring a velvety texture that will coat each element in the curry.

2. The Culinary Prelude: Heating the Oil and Sizzling Seeds

As the besan batter rests, open the heat on medium-high, readying the oil for the symphony of spices. The oil should reach a moderate heat, and a crucial test involves adding cumin seeds. The immediate crackling of the seeds signifies the optimal temperature. Into this aromatic canvas, introduce cumin seeds, mustard seeds, asafetida, turmeric, and chili powder. Stir this spice medley, infusing the oil with a fragrant blend that will define the character of the besan curry.

3. Besan Ballet: Whipping and Simmering

With the spice-infused oil taking center stage, it’s time to introduce the besan batter. Open the heat to medium, and as you add the besan batter, the whipping action begins. This constant stirring is key as the batter thickens, absorbing the flavors of the spices. In this delicate dance, add salt, and slowly incorporate about 2-1/2 cups of water. The besan curry begins to take shape, and as it comes to a boil, be prepared for the besan to splatter, a sign that the magic is happening. Reduce the heat to low, cover the pan, and let it simmer for 5 to 8 minutes, allowing the flavors to meld and the besan to achieve its desired consistency.

4. The Grand Finale: Flavorful Additions and Simmering

As the Pithla reaches its zenith, add the final touches. The besan will have thickened substantially by now, creating a hearty base for additional ingredients. Introduce chopped cilantro and mango powder, elevating the besan curry to new heights. Let it simmer for an additional 2 minutes, allowing the flavors to meld seamlessly. The besan curry should now be thick and rich as part of the besan gravy recipe.

5. The Presentation: Serving Tradition on a Plate

Pithla Besan is best served piping hot, capturing the essence of its freshly-cooked perfection. Traditionally, it is garnished with hot ghee (clarified butter), adding a luxurious richness to the dish. A sprinkle of red chili powder adds a final touch, not just for aesthetics but to introduce a subtle kick that complements the other flavors. For those adhering to a vegan lifestyle, the ghee can be skipped without compromising the integrity of the dish.

In conclusion, the journey to create Pithla Besan is a delicate ballet of flavors, textures, and culinary finesse. From the creation of the besan batter to the sizzling symphony of seeds, the besan curry recipe is a testament to the artistry involved in Indian cuisine. With its rich, aromatic profile and velvety consistency, Pithla Besan invites you to savor a dish that celebrates the simple yet profound beauty of besan. Enjoy this besan curry with steamed rice, Indian bread: roti, naan, missa paratha, or as your heart desires, and revel in the joy of crafting a culinary masterpiece in the comfort of your kitchen.
August 31, 2023