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!

Hyderabadi Bagara Baingan
Hyderabadi Bagara Baingan

Bagara Baingan is a popular Hyderabadi dish. It is made with small eggplants that are cooked in a rich masala curry. Hyderabadi baingan is the perfect party dish to serve to guests with a sophisticated palette because of the mixture of nutty spices.

4.75 from 4 votes

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

12 small Indian Eggplant if they are not available, use Japanese eggplant and slice them in long 8 long pieces
2 Tbsp oil to stir fry the eggplants
For Spice Mix
1 tsp cumin seeds jeera
1/4 tsp fenugreek seeds mathi
1 Tbsp coriander seeds sabut dhania
10 cashews crushed kaju
1 Tbsp sesame seeds til
2 Tbsp coconut powder gola
For Gravy
2 Tbsp oil
1/2 tsp black mustard seeds rai
1/8 tsp asafetida hing
1/2 tsp turmeric haldi
1 tsp red chili powder
1 tsp sugar
1-1/2 tsp salt
1 Tbsp tamarind paste
2 tomatoes cut them in small pieces will make 1-1/2 cup puree
1 tsp chopped ginger
2 Tbsp chopped cilantro for garnish

Instructions

Make a slit into eggplants, but not cutting them into half. If you are using Japanese eggplant slice them in 8 long pieces.
Heat the oil in flat frying pan over low medium heat and stir-fry eggplant rotating occasionally till they are tender not mushy. Set them aside.
For the spice mix take all the ingredients, cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, and coconut powder, and grind them in fine powder. Set it aside.
Blend tomatoes and ginger together to make into fine puree. Set it aside.
Heat the flat frying pan over low medium heat, I am using the same pan I stir fry the eggplants. When the oil is moderately hot add the mustard seeds as they crack turn off the heat. Add all the spices asafetida, turmeric, red chili powder and dry spice mix stir for about 2 minutes, all the spices should be roasted.
Add tomato puree, sugar, salt, and about 1 tablespoon of tamarind paste. Stir fry the gravy until the mix becomes a little thick and start leaving the oil from the sides. Add 1/2 cup of water and bring it to a boil.
Add the eggplant spreading in the frying pan, stir gently cover the pan lower the heat to low and let it simmer for about 7-8 minutes stirring occasionally.
Eggplant should be soft and tender not mushy and coated well with the spices. Adjust the gravy thickness to your choice. Add the cilantro stir gently.

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Bagara Baingan | Bagara Baingan Hyderabadi Recipe | Manjula’s Kitchen

Indulge in the rich flavors of Hyderabadi Vegetables Curry cuisine with this authentic Hyderabadi Bagara Baingan recipe. A Gluten free and vegan delight with rich flavours offering spicy tantalizing savoury in every bite. Begin by making a careful slit into the eggplants, ensuring not to cut them in half. If you opt for Japanese eggplants, slice them into 8 long pieces for an elegant presentation, enhancing the visual appeal of this Hyderabadi baingan dish.

In the initial steps of crafting the Hyderabadi Bagara Baingan, take a flat frying pan and heat oil over a gentle low-medium flame. This crucial stage sets the foundation for the distinctive flavors of the bagara baingan recipe, ensuring a perfect balance of aromas.

As the oil warms embark on the preparation of the eggplants, a key element in the Hyderabadi baingan recipe. Stir-fry the eggplants with precision, delicately rotating them occasionally to evenly expose each side to the heat. The goal is to achieve the ideal tenderness without allowing them to become mushy, preserving the integrity of the eggplants in the bagara baingan.

The careful execution of this step is vital to the success of the Hyderabadi bagara baingan recipe, as it lays the groundwork for the subsequent infusion of flavors. Once the eggplants have reached the desired level of tenderness, take a moment to appreciate the beautifully cooked result. Set aside these meticulously prepared eggplants, ready to absorb the forthcoming aromatic spices that define the distinctive taste of the Hyderabadi bagara baingan.

This meticulous stir-frying process not only ensures the perfect texture of the eggplants but also sets the stage for the symphony of flavors that will unfold in the later stages of the bagara baingan Hyderabadi preparation. As you proceed with the hyderabadi baingan recipe, the memory of these beautifully cooked eggplants will linger, enhancing the overall culinary experience of savoring this Hyderabadi classic.

Now, let’s prepare the spice mix that will elevate the Bagara Baingan Hyderabadi to new heights. Gather cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, and coconut powder. Grind them into a fine powder, creating a fragrant and flavorful blend. This spice mix will play a crucial role in the distinctive taste of this Hyderabadi delicacy.

Moving on, blend tomatoes and ginger into a fine puree, setting it aside for later use. In the same flat frying pan used for stir-frying eggplants, heat it over low-medium heat. Once the oil is moderately hot, add mustard seeds. As they crack, turn off the heat and introduce the spices – asafetida, turmeric, red chili powder, and the previously prepared dry spice mix. Stir this aromatic blend for about 2 minutes, ensuring the spices are well-roasted.

Add the tomato puree, along with sugar, salt, and a tablespoon of tamarind paste to the mix. Stir-fry the gravy until it thickens slightly, allowing the oil to separate from the sides. Pour in 1/2 cup of water and bring it to a gentle boil.

Now, carefully add the stir-fried eggplants into the pan, ensuring they are well-coated with the aromatic spices. Stir gently, cover the pan, lower the heat to simmer, and let it cook for about 7-8 minutes. The eggplants should be soft and tender, not mushy, absorbing the flavors of the rich Hyderabadi Bagara Baingan.

Adjust the thickness of the gravy to your preference and finish by adding fresh cilantro, stirring gently. Your Hyderabadi Bagara Baingan is now ready to be savored, offering a symphony of flavors that characterize this classic dish.

You may also like: Navratan Korma, Butter Paneer Masala, Mushroom with Peas, Aloo Matar & Kela ki Sabji
August 21, 2023
Urad Dal Tadka
Tadka Urad Dal

Tadka Urad Dal was a favored lentil dish in my family while I was growing up. Dal is a staple dish in Indian meals and, for most Indian vegetarians, a frequent source of protein. This delicious, nourishing dish can accompany any number of different meals be it lunch or dinner.

4.37 from 19 votes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 45 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

1 cup urad dal washed
1 tsp salt
1/4 tsp turmeric
1 Tbsp ginger finely chopped
2 cups water
1/4 tsp garam masala
1/2 tsp mango powder amchoor
Seasoning
3 Tbsp ghee clarified butter
1/2 tsp cumin seeds jeera
1/8 tsp asafetida hing
1 green chili sliced
1 Tbsp ginger thinly sliced
1/2 tsp red pepper adjust to taste
4 pieces lemon for garnishing

Instructions

Wash and soak urad dal for at least 20 minutes. Dal will be double in volume after soaking. Drain the water.
Put dal with 2 cups water into a pressure cooker and add salt, turmeric, and ginger. Close the cover and cook on medium high heat.
When the pressure cooker starts to steam, turn the heat down to low and cook for five minutes.
Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be not very mushy you should be able to see the grains. You should be able to scoop the dal with roti. Dal will thicken as it sits after cooking. So leave it more liquid than you want it to be.
Add garam masala, and mango powder mix it well.
Seasoning
Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Add the cumin seeds. When they begin to crack, add the asafetida, ginger, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spiced chaunk over hot dal, before serving.

Notes
Tadka urad dal is ready serve with roti or paratha, or with plain rice.

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Urad Dal Tadka: A Tempting Tempered Lentil Dish

Urad Dal Tadka, also known as Urad Dal Ka Tadka or Black Urad Dal Tadka, is a flavorful and comforting lentil dish that hails from North India. This urad dal tadka recipe features split black gram lentils cooked to perfection and tempered with aromatic spices, creating a dish that’s gluten free, healthy, hearty and satisfying. Whether served with steamed rice, roti, or naan bread, urad dal tadka is sure to delight your taste buds and leave you craving more of its irresistible flavors.

To commence the preparation, it is imperative to first ensure that all the vegetables are meticulously dried, a step crucial in achieving the desired texture and consistency in the final dish. This entails patting dry each vegetable, thereby mitigating excess moisture which could potentially alter the outcome of the recipe.

Once the vegetables are suitably dried, the next step entails assembling all the ingredients within a food processor. This multifunctional kitchen appliance serves as the cornerstone in amalgamating the disparate elements into a cohesive mixture. However, it is imperative to exercise caution during this stage, as over-processing the ingredients can lead to an undesired homogeneity akin to a paste. The objective here is to achieve a harmonious blend wherein the individual components remain discernible, imparting both visual appeal and varied texture to the final product.

Upon achieving the desired consistency, the mixture is then transferred from the confines of the food processor. At this juncture, it should embody the texture of a chunky yet pliable dough, indicative of a successful amalgamation of ingredients. This textured amalgam serves as the canvas upon which the ensuing steps of the recipe unfold.

With the mixture at hand, the next course of action involves portioning it into individual servings. This is accomplished by dividing the mixture into 16 equal portions, each to be fashioned into flat patties approximately half an inch in thickness. This meticulous shaping process not only ensures uniformity in size but also facilitates even cooking, thereby contributing to the overall gustatory experience.

As the patties take shape, attention shifts towards the culinary medium responsible for their transformation—hot oil. In a frying pan preheated to medium-high heat, a liberal amount of oil is introduced, its shimmering surface a harbinger of the culinary alchemy about to unfold. With utmost care, the patties are then gently lowered into the oil, ensuring that they are evenly spaced and devoid of any overlap. This deliberate approach not only prevents overcrowding but also promotes uniformity in cooking, allowing each cutlet to attain a golden brown hue, indicative of its culinary readiness.

Throughout the frying process, periodic rotation of the cutlets ensures uniformity in color and texture, with a total cooking time averaging between 5 to 6 minutes. Once the desired golden hue is achieved, the cutlets are carefully removed from the frying pan, their journey culminating on a bed of absorbent paper towels. This final step serves the dual purpose of draining any residual oil while preserving the inherent crispiness of the cutlets.

In culmination, the fruition of this culinary endeavor is best savored when the cutlets are served piping hot, their delectable aroma tantalizing the senses. Paired with the refreshing zest of cilantro chutney, each bite is a symphony of flavors and textures—a testament to the meticulous preparation and artistry inherent in this timeless recipe.

Tips for Perfect Urad Dal Tadka
- Soak Urad Dal: Soaking the urad dal before cooking helps reduce the cooking time and ensures that the lentils cook evenly and become tender.
- Control Spice Level: Adjust the amount of dried red chilies and red chili powder according to your spice tolerance. For a milder dal, reduce the amount of spice used or remove the seeds from the dried red chilies.
- Enhance Flavor with Ghee: For an extra layer of richness and flavor, consider using ghee (clarified butter) instead of oil for tempering the spices. Ghee adds a distinctive nutty flavor and aroma to the dish.
Variations of Urad Dal Tadka
- Urad Chana Dal Tadka: Combine black urad dal with chana dal (split chickpeas) for a nutritious and flavorful variation of the dish. The combination of lentils adds texture and depth to the dal tadka.
- Creamy Urad Dal Tadka: For a creamy texture, blend a portion of the cooked urad dal before adding it back to the tempering mixture. This creates a velvety sauce that coats the lentils, resulting in a luxurious and indulgent dal tadka.
Benefits of Urad Dal Tadka
- Rich in Protein: Urad dal is a excellent source of plant-based protein, essential for muscle repair and growth.
- High in Fiber: Urad dal is also high in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.
- Packed with Nutrients: Urad dal is rich in essential nutrients such as iron, magnesium, and potassium, supporting overall health and well-being.
Frequently Asked Questions (FAQs)

Can I make urad dal tadka without soaking the lentils?
- While soaking the lentils helps reduce the cooking time, you can still cook urad dal tadka without soaking, although it may take longer for the lentils to become tender.
Can I make urad dal tadka ahead of time?
- Yes, urad dal tadka 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 urad dal tadka vegan-friendly?
- Yes, urad dal tadka is inherently vegan as it contains no animal products. It’s a perfect option for those following a vegan or plant-based diet.
Explore more delicious Indian recipes on Manjula’s Kitchen

If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besan Ladoo.
August 10, 2023
Papad Ki Subji
Papad Ki Subji (Rajasthani Dish)

Papad ki sabzi this is a traditional Rajasthani dish. Papad ki subji is delicious and flavorful. Papad ki sabji has a distinct flavor and easy to make. Serve this hot with roti, paratha or plain rice.

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Prep Time 5 minutes
Cook Time 22 minutes

Course curry
Cuisine Indian

Servings 3 people

Ingredients

4 plain papad I am using plain urad dal 8” diameter- Papadam
2 tbsp oil
1 tbsp cumin seeds – jeera
1/8 tbsp asafetida – hing
2 whole red chili dried
2 cup of plain yogurt, sour yogurt works better – curd, dahi
2 tbsp finely shredded ginger
1 tbsp red chili powder – lal mirch
1/2 tbsp turmeric – haldi
2 tbsp coriander powder – dhania
1/2 tbsp fenugreek seeds – mathi dana
1 tbsp salt
2 tbsp finely chopped cilantro – hara dhania

Instructions

Wash and soak fenugreek seeds for about 5 minutes, and change the water 3-4 times, this will reduce the bitterness from the fenugreek seeds. Drain the water and set aside.
Break the papad in small pieces. Set aside.
In a bowl beat the yogurt until it is smooth. Add ginger, chili powder, turmeric, coriander powder, and fenugreek seeds and mix it well.
Heat the oil in a sauce pan over medium heat, oil should be moderately hot. Add cumin seeds as seeds crack add asafetida and whole red chilies, lower the heat.
Add yogurt mix and cook over low heat stir continuously. Let it boil for 2-3 minutes. Add about 1 cup of water and cook for 3-4 minutes after gravy comes to boil.
Add salt and papad mix it and let it cook for 3-4 minutes. Turn off the heat add cilantro. Papad ki sabji is ready to serve.

Keyword curry, Subji

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August 7, 2023
Cauliflower with Yogurt Gravy
Cauliflower with Yogurt Gravy

Cauliflower in spiced yogurt gravy makes a very flavorful side dish. This dish is simply delicious and worth trying. You can serve this with any bread or rice.

5 from 1 vote

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Course curry
Cuisine Indian

Servings 4 people

Ingredients

3 cup cauliflower cut into small florets (phool gobi)
3 tbsp oil
1/2 tbsp cumin seeds (jeera)
1/4 tbsp fenugreek seeds (methi dana)
1/4 tbsp mustard seeds (rai)
1/8 tbsp asafetida (hing)
2 tbsp besan, available in Indian grocery stores
1/4 tbsp turmeric (haldi)
1/4 tbsp red chili powder
1 tbsp ginger thinly sliced (adrak)
1 green chili finely chopped
1/2 cup yogurt (curd, dahi)
1 tbsp salt
1/2 tbsp sugar
Approx. 1 cup water
2 tbsp cilantro chopped (hara dhania)
1/4 tbsp garam masala, available in Indian grocery stores

Instructions

Heat the oil in a saucepan over 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 cumin, fenugreek, mustard seeds, and asafetida. When the seeds crack, lower the heat to low.
Add the besan, stir fry for about one minute until besan becomes light golden brown and becomes lightly aromatic.
Add ginger, green chili, turmeric, red chili powder, stir fry for about one minute and add yogurt mix it well and cook for two minutes stirring continuously.
Add water and salt bring it to boil, add cauliflower cook 15-18 minutes, stirring occasionally. Cauliflower should be tender and the gravy should be thick. Adjust the thickness of the gravy to taste.
Turn off the heat, add cilantro and garam masala and cover the pan for a minute.
Cauliflower with yogurt gravy is ready. Serve with any bread or plain rice.

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July 19, 2023
Gobi (Cauliflower) Manchurian
Gobi (Cauliflower) Manchurian

Gobi or cauliflower Manchurian is a popular Indo Chinese dish. This is a super delicious appetizer or main dish. Gobi manchurian satisfies both your savory and spicy cravings! It consists of fried gobi (cauliflower) simmered in a flavorful gravy made with soy sauce and red chili sauce.

3.50 from 6 votes

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Course Appetizer
Cuisine Indian

Servings 4 people

Ingredients

20 cauliflower pieces cut into medium size florets
For Sauce
2 tbsp oil
1 tbsp ginger paste or finely shredded ginger (adrak)
1 green chili chopped
1/4 cup celery finely chopped
2 tbsp red chili sauce
2 tbsp soy sauce
1 tbsp vinegar
2 tbsp tomato paste
1/2 tbsp sugar
2 tbsp corn starch or arrow root powder
Approx. ½ cup water
For Batter
1/3 cup all purpose flour (plain flour, maida)
3 tbsp corn starch or arrow root powder
1/2 tbsp salt
1/8 tbsp black pepper
Approx. ½ cup water

Instructions

Mix the corn starch with water and set aside.
Heat the oil in sauce pan over medium high heat; add ginger, celery and green chili stir for about two minute. Add all the ingredients for sauce except corn starch, (chili sauce, soy sauce, vinegar, tomato paste, and sugar).
Stir for 2 minutes add corn starch and cook for another two minutes, sauce should be thick, consistency of a dosa or pancake batter. If needed add more water, sauce gets thicker as it sits.
Sauce is ready, set aside.
To make batter mix flour, corn starch, salt and pepper in a bowl. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
Heat at least one inch of oil in a frying pan over medium high heat. Oil should be moderately hot. (If oil is not hot cauliflower will be greasy).
Dip the cauliflower into the batter one at a time, making sure it is completely covered by the batter. Then drop the cauliflowers slowly into oil in the frying pan. (do not overlap them)
Fry the cauliflowers in small batches, four to five minutes per batch. Fry them turning occasionally, until they are all sides golden brown. Take them out over paper towel.
Repeat this process for the remaining cauliflowers.
Fold fried cauliflower/ gobies into gravy and serve hot.

Notes
Notes
Manchurian tastes best when cauliflower has some crunch. If you have fried them earlier, refry them before dipping in the sauce as fried cauliflower becomes soft as they cool off.

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Gobi Manchurian Recipe: A Delicious Indo-Chinese Delight

Gobi Manchurian is a beloved Indo-Chinese dish that combines the crispiness of cauliflower with a tangy, spicy sauce. It is a delectable fusion appetizer featuring crispy cauliflower florets coated in a savory vegan curry/gravy infused with aromatic vegetables.If you’re craving this flavorful dish and want to recreate it at home, look no further than this gobi manchurian recipe. With simple ingredients and easy-to-follow steps, you’ll be able to whip up a batch of delicious cauliflower manchurian in no time.

Preparation:

Begin by preparing the cauliflower florets. Make sure they are clean and dry before proceeding with the recipe. You can blanch the florets in hot water for a few minutes to soften them slightly, or you can proceed with frying them directly for a crispier texture.

Frying the Cauliflower (cauliflower manchurian recipe):

In a bowl, prepare a batter using all-purpose flour, cornflour, salt, pepper, ginger, and water. Coat each cauliflower floret in the batter, ensuring they are evenly coated.

Heat oil in a deep pan or wok over medium heat. Once the oil is hot, carefully add the battered cauliflower florets in batches. Fry them until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.

Making the Manchurian Sauce (recipe for manchurian cauliflower):

In another pan, heat oil over medium heat. Add finely chopped ginger, and green chilies. Sauté them until fragrant.

Next, add bell peppers. Cook until they turn soft and translucent.

Now, it’s time to add the sauces. Pour in soy sauce, chili sauce, ketchup, vinegar, and a pinch of sugar. Stir well to combine all the ingredients.

In a small bowl, prepare a slurry using cornflour and water. Add this slurry to the pan to thicken the sauce. Stir continuously to avoid lumps.

Once the sauce reaches your desired consistency, add the fried cauliflower florets to the pan. Toss them gently in the sauce until they are well coated.

Tips for Perfect Gobi Manchurian:
- Make sure the cauliflower florets are dry before coating them in the batter to prevent the batter from becoming soggy.
- Adjust the amount of chili sauce and green chilies according to your spice preference.
- For a healthier version, you can bake the cauliflower florets instead of frying them. Simply coat them in the batter and place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes or until crispy.
Variations to Try:
- Add diced carrots, cabbage, or other vegetables of your choice to make the dish more colorful and nutritious.
- For a vegan version, use tamari instead of soy sauce and skip the vinegar or use apple cider vinegar.
- Garnish the gobi manchurian or cilantro for an extra burst of flavor and freshness.
Benefits of Gobi Manchurian

Gobi Manchurian is not only delicious but also packed with nutrients. Cauliflower is a rich source of vitamins, minerals, and antioxidants, making it beneficial for overall health. Additionally, by controlling the ingredients used in the recipe, you can make it healthier compared to the restaurant version.

FAQs (cauliflower manchurian):

Q: Can I use frozen cauliflower for this recipe?

A: While fresh cauliflower is preferred for its crisp texture, you can use frozen cauliflower if that’s what you have on hand. Make sure to thaw and pat dry the cauliflower before using it in the recipe.

Q: How can I make the sauce less spicy?

A: To reduce the spice level of the sauce, you can decrease the amount of chili sauce and green chilies used in the recipe. You can also omit the green chilies altogether for a milder flavor.

With this comprehensive gobi manchurian recipe, you’ll be able to recreate the flavors of your favorite Indo-Chinese dish right in your own kitchen. Whether you’re cooking for a special occasion or simply craving a tasty snack, this dish is sure to satisfy your cravings. Enjoy the crispy texture of the cauliflower combined with the savory and tangy flavors of the Manchurian sauce—it’s a winning combination that’s sure to become a favorite in your household.

Other Recipes If you enjoyed this banana rice recipe, you might also like to try these other recipes from Manjula’s Kitchen:
These recipes are perfect and are sure to satisfy your cravings. Happy cooking!
July 14, 2023
Mushroom Corn Cashew Curry
Mushroom Corn Cashew Curry

Corn and mushroom in tomato and spicy cashew gravy makes a delicious main dish. Cashews add a creamy and rich texture to the dish. This is a quick and easy recipe. This goes well with any Indian flat bread or plain rice.

3 from 3 votes

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Course curry
Cuisine Indian

Servings 2 people

Ingredients

3 cup sliced mushrooms
1 cup corn kernel/ bhuta ka dana (I am using frozen corn kernels)
1/4 cup cashews (kaju)
2 cup tomato chopped
1 tbsp ginger chopped
1 tbsp green chili chopped
2 tbsp oil
1/2 tbsp cumin seed (jeera)
1/8 tbsp asafetida (hing)
1/4 tbsp turmeric (haldi)
1/4 tbsp red chili powder (lal mirch)
2 tbsp coriander powder (dhania)
1 tbsp salt
2 tbsp cilantro chopped (hara dhania)
Approx. 1-1/2 cup water

Instructions

Blend the tomatoes, cashews, ginger and green chili to make creamy paste. Set aside.
Heat the oil in a saucepan over 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 cumin seeds, asafetida as cumin seeds crack add tomato paste.
Next add coriander; red chili powder, turmeric and salt. Lower the heat to medium and cook the spice mix for about 4-5 minutes until mix start leaving the side of the pan.
Add corn and mushrooms, mix it well and add about 1-1/2 cups of water. Cook for about 10-12 minutes, stirring occasionally. Corn and mushrooms should be tender and gravy should be thick in consistency.
Mushroom Corn Curry is ready serve hot with Roti or plain rice.

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July 10, 2023
Stuffed Tomatoes with Gravy
Stuffed Tomatoes with Gravy

Tomatoes filled with flavorful mixed vegetables simmered with spicy sauce makes a gourmet, delectable and mouthwatering dish. Serve this with roti, paratha or any flat bread. This flavorful dish is sure to be a crowd pleaser!

5 from 1 vote

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Course Chaat
Cuisine Indian

Servings 4 people

Ingredients

4 tomatoes round medium size
For filling
1/2 cup green peas, I am using frozen peas
1/4 cup green beans finely chopped
1/4 cup corn kernels, I am using frozen corn
1/4 cup paneer cut into very small cubes (available in Indian grocery store)
1 tbsp ginger finely chopped
2 tbsp oil
1/2 tbsp cumin seed (jeera)
1/8 tbsp asafetida (hing)
1 tbsp coriander powder (dhania)
1/4 tbsp red chili powder
1/2 tbsp salt
Gravy
1 tbsp oil
1/4 tbsp cumin seeds (jeera)
1-1/2 tablespoon all purpose flour (plain flour, maida)
1 teaspoon coriander powder (dhania)
1 teaspoon ginger finely chopped
1 teaspoon green chili finely chopped
1/4 teaspoon salt
1-1/4 cup milk
2 tablespoon chopped cilantro

Instructions

Slice tomatoes in half and scoop out pulp, pulp will be used for filling. Set aside.
For Filling: heat the oil in a saucepan over medium high, Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add cumin seeds, asafetida as cumin seeds crack, add, ginger, coriander; turmeric, red chili, and salt stir for few seconds and add tomatoes.
Cook the tomatoes for about 2-3 minutes; add corn, green beans, green peas and paneer. Cook till vegetables are tender and the liquid from gravy has evaporated, this should take about 4-5 minutes. Vegetables should be very moist.
Stuff the tomatoes with filling, don’t over fill them. Set aside.
For Gravy: heat the oil in flat saucepan over medium heat, pan should be large enough to hold all the tomatoes in single layer, can not overlap the tomatoes.
Add cumin seeds as seeds crack add all purpose flour and stir fry for about one minute.
Add the milk slowly and keep stirring making sure there are no lumps. Add coriander, green chili, ginger, half the cilantro and salt, stir for few seconds.
After gravy comes to boil stir and put the filled tomatoes slowly in single layer. Cover the pan and lower the heat low medium. Let it cook for about 4 minutes, check the tomatoes, gently stirring gravy. If needed let it cook as needed, tomatoes should not be very soft as they will loose the shape.
Garnish with remaining cilantro. Serve hot.

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July 8, 2023
Okra Tomato Curry ( Bhindi )
Okra Tomato Curry

Crispy okra (bhindi) served with a flavorful tomato curry is a mouthwatering side dish. You will be sure to impress your guests with this unique vegetable dish!

5 from 1 vote

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Course curry
Cuisine Indian

Ingredients

For Gravy
4 medium tomato puree will make approx. 1-1/2 cup
1/4 -inch piece of ginger
1 tablespoon oil
1/2 teaspoon cumin seeds (Jeera)
Pinch of asafetida (Hing)
1 teaspoon coriander powder (dhania)
1/4 teaspoon turmeric (Haldi)
1/2 teaspoon red chili powder
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon corn starch/arrowroot powder
Fried Okra
Approx. ½ pond okra sliced from the center and cut in half to make about 1-3/4 cup cut okra (bhindi)
1/4 cup besan gram flour
1/2 teaspoon salt
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mango powder (amchur)
1 teaspoon fennel seeds coarsely ground (sonff)
1-1/2 teaspoons coriander seeds coarsely ground (dhania)
1/2 teaspoon red chili powder
Approx. 3 tablespoons water
Oil to fry

Instructions

Gravy
Mix cornstarch with three tablespoons of water and keep aside.
Blend the tomatoes and ginger to make tomato puree.
Heat the oil in a saucepan over medium high. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add cumin seeds, and asafetida and stir for a few seconds now add coriander; turmeric, red chili, salt, and sugar stir fry for a few seconds and add tomato puree.
Cook the tomatoes for about 4-5 minutes, add cornstarch, and cook for about 3 minutes. Gravy should be pourable consistency. Gravy is ready to keep aside.
Fried Okra
In a bowl put the okra and add all the dry ingredients, salt, cumin, mango powder, fennel, coriander, red chili powder and besan (gram flour) mix it well. Add the water slowly okra should be nicely coated with spices but the mix should not be runny.
Heat the oil in a frying pan over medium-high heat, the frying pan should have about 1 inch of oil. Oil should be moderately hot when you put okra in oil it should float right away but not change color.
Put one okra at a time into the oil and fry till they are golden brown on both sides this should take about four minutes.
Take them out over a paper towel.
Serve the Okra over gravy; don’t mix it as you should pick up the okra with gravy.

Notes
Suggestions

You can prepare the gravy and okra in advance; gravy can be refrigerated for 4-5 days. Fried okra should be stored at room temperature for 3-4 days. Before serving heat, the gravy and heat the gravy in a frying pan like stir fry so they become crunchy and serve over the gravy.

You can serve the fried okra without gravy as a side dish they taste great

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July 6, 2023
Masala Bell Pepper Curry
Masala Bell Pepper Curry

Masala Bell Pepper Curry, which is a Hyderabadi-style dish. Hyderabad dishes are very spicy and aromatic. For me, bell pepper curry represents these dishes well. I wanted to do a recipe for a side dish for a more formal get together. I happened to have some extra bell peppers in my fridge, so I decided to experiment with those.
Since this is a dish for a party, I wanted the gravy to be spicy and rich. Of course, I had to try out variations of this recipe a few times to balance the flavor. This dish has a complex flavor. The nuttiness of the cashews, sesame seeds, and coconut blends perfectly together. The gravy for this dish is also very versatile. You can also make a variety of dishes with this gravy. You can try adding potatoes or paneer with this gravy base, comes out delicious.
Bell Pepper Masala Curry is very aromatic and delicious, in addition to being vegan and gluten-free. If you enjoy hot and spicy food, indulge yourself with this dish! It pairs excellently with naan, puri, or plain white rice. Enjoy!
Recipe will serve 4.

4.34 from 12 votes

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Prep Time 10 minutes
Cook Time 30 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

2 medium size green bell pepper cut into bite size pieces
Spice Mix
1 tsp oil
¼ cup broken cashews
1 Tbsp sesame seeds
1 Tbsp coriander
1 Tbsp coconut powder
Gravy
1 ½ cup chopped tomato I used 3 medium size tomatoes
1 Tbsp ginger cut into small pieces
1 Tbsp chopped green chili
2 Tbsp oil
8 fenugreek seeds methi dana
1 tsp cumin seeds jeera
¼ tsp turmeric haldi
⅛ tsp asafetida hing
1 tsp red chili powder lal mirch
½ tsp sugar
1 tsp salt
½ tsp garam masala

Instructions

Cut the bell peppers in half and remove the core and discard and cut them in bite size pieces.
In a pan, heat 1 teaspoon oil. Add cashews, sesame seeds, coriander seeds, and on a low flame, stir fry them for about 2 minutes. Turn off the heat and add coconut stir together. After the mix comes to room temperature blend the mix using about 1/4 cup of water and make it into a paste and set aside.
Blend tomatoes, ginger, and green chili into a paste. Set aside.
Use the same frying pan, heat the oil on medium heat, oil should be moderately hot. Add cumin seeds, fenugreek seeds and asafetida stir for a minute add tomato paste. Add turmeric, salt, sugar, and red chili powder. Stir fry for about 2 minutes, oil will start separating.
Add the spice paste and cook for 2-3 minutes stirring. The spice mix will start to leave the oil. Add bell pepper stir and 1-1/2 cups of water and bring the gravy to boil.
Lower the heat to medium low and let it simmer for about 6-8 minutes. Until bell pepper is tender.
Gravy will thicken as it sits, if needed add more water.
Sprinkle the garam Masala and cover the pan.
Bell pepper curry is ready to serve. I like to serve this with Naan, or over plain rice.

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October 22, 2020
Palak Paneer
Palak Paneer (2016)

Palak Paneer is likely the most popular paneer dish from North India. Creamy spinach with tasty paneer makes a delicious main dish. This recipe was one of my favorite. After so many years of cooking, my family has decided my cooking skills have improved! I wanted to do this recipe again as with modified cooking method. Also I will like to thank you to all of my viewers who have encouraged me over the years. You guys truly inspire me!

4.66 from 23 votes

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Course Main Course
Cuisine Indian

Servings 3 people

Ingredients

10 oz spinach washed and clean, about 6 cups packed spinach
1-1/2 cups paneer cubed into bite size, about 1/3 pound of paneer
1 tomato finely chopped, this will make 3/4 of chopped tomato
1 green chili chopped
1 Tbsp ginger chopped
1 Tbsp oil
1/2 tsp cumin seeds jeera
1/8 tsp asafetida hing
1 tsp coriander powder dhania
1/4 tsp turmeric haldi
1/2 tsp red chili powder
1/2 tsp salt adjust to taste
1/2 tsp sugar
1 Tbsp whole wheat flour
1/3 cup heavy cream

Instructions

First blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minutes. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.
Blend the spinach, ginger and green chili. Spinach should be creamy but not pasty.
Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give the paneer soft texture. Set aside.
While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a sauce pan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
Add cumin seed, and asafetida. After cumin seeds crack, add the tomatoes and stir fry for 1-2 minutes. Tomatoes should be tender not mushy. Add coriander, turmeric, red chili powder, salt, and sugar, stir and add the spinach.
After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes do not cover the pot. This helps keeping the green color of spinach.
Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add little more water.
Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.

Notes
Palak paneer is ready, serve with naan, tandoori roti, Paratha.

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August 14, 2020
Lauki Vadi Ki Sabji
Lauki Vadi Ki Sabji

Laucki is also known as Bottle gourd. This is a healthy and wholesome lentil and vegetable main dish. I like making Lauki as it is mild in taste and easy to digest. I usually will serve this with plain rice or rotis.

5 from 3 votes

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Prep Time 10 minutes
Cook Time 10 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Equipment
Instant Pot

Ingredients

4 cup laucki
bottle gourd, peeled and cut into byte size cubes
1/3 cup
moong dal vadi

broken into small pieces
3/4 cup tomato puree
1 tsp ginger paste
2 tbsp oil
1 tsp cumin seeds jeera
1/8 tsp asafetida hing
1 tbsp coriander powder dhania
1/4 tsp turmeric haldi
1/2 tsp red chili powder
1 tsp salt
1/4 tsp garam masala
1/2 cup water

Instructions

I am using instant pot; I am using the instant pot instead of pressure-cooker. Not
for saving time but ease of use.
Heat one tablespoon of oil in instant pot on sautéed mode. Oil should be moderately hot, add moong dal vadi stir-fry till they are light golden brown this should take about 1minute. take out the vadies from instant pot.
Add remaining 1 tablespoon of oil, in instant pot keeping on sautéed mode oil should be moderately hot and add cumin seeds. When seeds start to crack, add the asafetida, stir and add tomato puree, ginger, coriander powder, turmeric, salt and chili powder and cook stirring occasional till spice mix start leaving the oil.
Add bottle gourd, vadies and 1/2 cup of water. Change the setting to pressure cook on high mode. Set the time for 6 minutes. (At this time instant pot is working just like pressure cooker, it will take same time building the pressure and after cooking releasing the pressure as pressure cooker, advantage is you can take care other work you have to do or even if you have to go out.)
Open the instant pot when you are ready. After you open the instant pot adjust the water if you need more, add garam masala.

Video

Notes
I like to serve this with roti or rice. This makes a very satisfying meal.
Enjoy! Thank you

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Lauki Vadi Ki Sabji: A Flavorful Indian Delight

Lauki Vadi Ki Sabji is a traditional Indian dish made primarily with bottle gourd (Lauki), lentil nuggets (Vadi), and a variety of spices cooked in a curry or gravy. It is a popular dish among individuals following a vegan, gluten-free, and low-fat diet, making it suitable for those with dietary restrictions such as diabetes.

The dish typically involves cooking lentil nuggets with bottle gourd and various vegetables in a flavorful curry or gravy made with spices such as cumin, coriander, turmeric, and ginger. It can be easily prepared in an Instant Pot for a quicker cooking process while retaining its nutritional value and flavors.

Lauki Vadi Ki Sabji provides a wholesome meal option packed with protein from lentils, fibre from vegetables, and essential nutrients, making it a nutritious and satisfying choice for individuals seeking a balanced diet.

Lauki Vadi Ki Sabji is a traditional Indian dish made with bottle gourd (lauki) and sun-dried lentil dumplings (vadi). This Lauki Vadi Ki Sabji recipe combines the subtle flavors of lauki with the richness of vadi to create a hearty and nutritious dish that’s bursting with flavor. With its simple yet satisfying taste, Lauki Vadi Ki Sabji is a popular choice for everyday meals in Indian households.

Step 1: Preparing the Vadi

To begin, soak the sun-dried lentil dumplings (vadi) in water for about 15-20 minutes until they become soft and pliable. Once softened, squeeze out any excess water from the vadi and set them aside. This step helps ensure that the vadi cook evenly and absorb the flavors of the dish.

Step 2: Preparing the Lauki

Peel the bottle gourd (lauki) and cut it into small cubes or slices, depending on your preference. Lauki tends to cook quickly, so it’s essential to cut it into uniform pieces to ensure even cooking. Rinse the chopped lauki under cold water to remove any dirt or impurities before using it in the recipe.

Step 3: Tempering and Cooking

In a pan, heat oil or ghee over medium heat and add cumin seeds, mustard seeds, and asafoetida (hing) to the hot oil. Allow the seeds to crackle and release their aroma before adding finely chopped green chilies adding minced ginger for added flavor.

Step 4: Adding Spices and Lauki

Once the spices such as turmeric powder, coriander powder, red chili powder, and garam masala to the pan, stirring well to coat with the aromatic spices. Add the chopped lauki to the pan, stirring to combine with the spices. Cover the pan and let the lauki cook until it becomes tender but still retains its shape.

Step 5: Incorporating the Vadi

Once the lauki is cooked, add the soaked and squeezed vadi to the pan, gently mixing them with the cooked lauki and spices. Allow the vadi to simmer in the gravy for a few minutes, allowing them to absorb the flavors of the dish. Adjust the consistency of the gravy by adding water as needed to achieve the desired thickness.

Step 6: Garnishing and Serving

Before serving, garnish the Lauki Vadi Ki Sabji with freshly chopped cilantro leaves for a burst of freshness and color. Serve the sabji hot with steamed rice or roti for a wholesome and satisfying meal that’s sure to please your taste buds.

Tips for Perfect Lauki Vadi Ki Sabji
- Soaking Vadi: Ensure to soak the vadi in water until they become soft and pliable before adding them to the sabji. This step helps prevent the vadi from being too hard or chewy after cooking.
- Cutting Lauki: Cut the bottle gourd into uniform pieces to ensure even cooking. Avoid overcooking the lauki as it can become mushy and lose its texture.
- Adjusting Spice Level: Customize the spice level of the sabji according to your taste preferences by adjusting the amount of red chili powder and green chilies used in the recipe.
Variations of Lauki Vadi Ki Sabji
- Adding Tomatoes: Enhance the flavor of the sabji by adding chopped tomatoes along with the Tomatoes add a tangy twist to the dish and complement the earthy flavors of the lauki and vadi.
- Coconut Gravy: For a richer and creamier gravy, add coconut milk or grated coconut to the sabji. Coconut adds a hint of sweetness and depth to the dish, making it more indulgent.
Benefits of Lauki Vadi Ki Sabji
- Nutrient-Rich: Lauki is low in calories and rich in essential nutrients such as vitamins, minerals, and dietary fiber, making it a healthy addition to your diet.
- Protein-Packed: Vadi provides a good source of plant-based protein, essential for muscle repair and growth, making Lauki Vadi Ki Sabji a nutritious meal option for vegetarians.
- Digestive Aid: Lauki is known for its digestive properties and is often included in Indian cuisine to aid in digestion and promote gut health.
Frequently Asked Questions (FAQs)

Can I use store-bought vadi for this recipe?
- Yes, you can use store-bought sun-dried lentil dumplings (vadi) for convenience. However, homemade vadi may have a fresher flavor and texture.
Can I make Lauki Vadi Ki Sabji ahead of time?
- Yes, you can prepare the sabji in advance and store it in the refrigerator for up to 2-3 days. Reheat it gently before serving.
Is Lauki Vadi Ki Sabji vegan-friendly?
- Yes, Lauki Vadi Ki Sabji can be made vegan by using oil instead of ghee for tempering and omitting any dairy-based garnishes.
Explore more delightful Indian recipes on Manjula’s Kitchen, such as Aloo Baingan for another culinary adventure.
May 25, 2019
Makhana Matar Curry
Makhana Matar Curry

Makhana Matar Curry is a delicious gravy-based dish. This can be a tasty side dish for formal dinner or even a quiet dinner with a few friends. Makhana and matar is made with a spicy tomato and cashew gravy. I like to serve with fresh hot puris or white rice.

4.10 from 11 votes

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

3 cup makhana fox nut, phool makhana
3 Tbsp oil
1/4 cup green peas I am using frozen peas
For Garvy
2 cup tomatoes chopped
1/4 cup cashew kaju
1 Tbsp ginger chopped
1 Tbsp oil
1/2 tsp cumin seeds jeera
1/8 tsp asafetida hing
2 tsp coriander powder dhania
1/2 tsp red chili powder lal mirch
1 tsp salt
1 tsp sugar
1/4 tsp garam masala
1/4 cup cilantro finely chopped, hara dhania

Instructions

Heat 3 tablespoon of oil in frying pan over low medium heat, add the makhana and roast them stirring continuously until they are crisp, this should take about 3-4 minutes. Keep aside.
Blend tomatoes, cashews and ginger to make a pure.
Heat the oil in a sauce pan, test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, chili powder, salt and sugar.
Stir-fry for two to three minutes, until the oil begins to separate from the mixture. Add roasted makhana and green peas mix it well add about 1-1/2 cups of water. Cover the pan and let it cook for 6-7 minutes over low medium heat, until peas are tender. Note: add more water if you like more gravy.
Turn off the heat add garam masala and cilantro mix it well.

Notes
Adjust thickness of gravy to your liking, with time Makhana Matar Curry becomes thick.
Serve Makhana Matar Curry with your choice of bread I like to serve with Paratha, Puri or with Plain Rice.

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May 5, 2019
Paneer Methi (Methi Malai Paneer) Recipe by Manjula
Paneer Methi (Methi Malai Paneer)

Paneer Methi is a delicacy of Northern India. This recipe is paneer with creamy gravy flavored with dry fenugreek leaves known as Fasoori Methi. Paneer Methi is a perfect side dish for formal dinner or even a quiet dinner where you want to impress someone. Any way or time you serve this, it is delicious.

4.60 from 20 votes

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

Course Main Course
Cuisine Indian

Servings 3 people

Ingredients

1-1/2 cups paneer cubed in about 1/2 inch pieces used 8oz paneer
1-1/2 cups tomatoes chopped
1 Tbsp ginger chopped
1 green chili chopped
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 lal mirch
2 Tbsp cashew powder kaju
2 tsp coriander powder dhania
1 tsp fennel seed powder saunf
1 Tbsp dry fenugreek leaves kasoori methi
1 tsp salt
1-1/2 cup milk
1/4 tsp garam masala

Instructions

Rub the kasoori methi between your palms and remove the stems if there is any, set aside.
Blend tomatoes, ginger, green chili to fine paste. Set aside.
Heat one teaspoon of oil in a pan on low heat stir fry the paneer until they are light gold in color, take them out.
Heat the remaining oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder, and cashew powder stir for a minute.
Add tomato paste, coriander, fennel seed powder, salt and kasoori methi, keep stirring till tomato start leaving the side of the pan, this should take 3-4 minutes. Add milk, and cook for 2-3 minutes. Add paneer and let it cook over low heat for 2-3 minutes. This is the time you can add water as needed if gravy is too thick. Add garam masala stir and turn off the heat.
Paneer Methi is ready.

Notes
To make vegan, Substitute paneer with tofu and milk with coconut milk
Serve Paneer Methi with Naan, or Lacha Paratha.

Keyword Gluten Free, No Garlic, No Onion, Paneer In Creamy Gravy, Paneer With Fenugreek, Party Food

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Methi Paneer Recipe: A Palate-Pleasing Dish

Methi Malai Paneer Recipe is a popular party recipe in Indian cuisine. This flavorful veg gravy dish is rich in high protein and gluten-free combining the richness of paneer (Indian cottage cheese) with the distinct taste of kasuri methi (fenugreek leaves), creating a harmonious blend of textures and aromas.

Kasuri Methi Preparation: Unlocking Aromatic Richness

To commence the Methi Malai Paneer recipe start with the preparation of kasuri methi. This involves a tactile step of rubbing fenugreek leaves between the palms to unlock their aromatic flavors, carefully removing any stems present. Once this initial step is completed, the kasuri methi takes center stage, ready to infuse its unique essence into the dish.

Tomato-Based Foundation: Crafting Depth and Color

The methi malai paneer recipe continues by creating a robust base for the dish. Tomatoes, ginger, and green chili unite in a harmonious blend, resulting in a fine paste that serves as a fundamental component. This tomato-based paste contributes not only vibrant color but also imparts a deep, layered flavor profile to the Methi Paneer. After blending, the mixture patiently awaits its turn to seamlessly integrate into the unfolding cooking process.

Paneer’s Golden Prelude: A Textural Symphony Begins

Transitioning to the cooking phase as we go further in the methi malai paneer recipe add a teaspoon of oil is heat in a pan over low flame. Paneer cubes take center stage as we gently stir-fry until achieving a light golden hue. This initial culinary dance ensures that the paneer attains a delightful texture, priming it to absorb the forthcoming flavors with grace and precision.

Spiced Elevation: Building a Fragrant Foundation

Post-paneer preparation, add the remaining oil in a saucepan over medium heat. Include Cumin seeds as they start to crackle and release their earthy aroma. Lower the heat, while a symphony of asafetida, turmeric, chili powder, and cashew powder join the stage, creating a fragrant and flavorful foundation for the paneer methi.

Tomato Tapestry: Melding Flavors with Precision

The tomato paste, a star player prepared earlier, enters the culinary arena as part of the methi paneer recipe. Coriander, fennel seed powder, salt, and the patiently waiting kasuri methi are added. The ensemble is stirred diligently until tomatoes gracefully release from the pan’s sides, a visual and flavorful indication of the meticulous incorporation of diverse elements. This nuanced cooking process takes approximately 3-4 minutes, allowing flavors to intertwine and harmonize.

Creamy Symphony: Milk’s Contribution to Indulgence

To further elevate the dish, milk makes its entrance, contributing a creamy texture that enhances the overall indulgence of paneer methi. The mixture is allowed to simmer, a gentle dance of flavors taking place over 2-3 minutes. The paneer absorbs the creamy richness of the sauce, with the flexibility to adjust the consistency by adding water if the gravy proves too thick.

Paneer’s Reunion: Absorbing Creamy Richness

The previously stir-fried paneer cubes re-enter the pan, allowing them to luxuriate in the creamy tomato and spice-infused gravy. Over low heat, this reunion lasts for an additional 2-3 minutes, ensuring the paneer absorbs the full spectrum of flavors, resulting in a well-balanced and delectable paneer methi.

Garam Masala Finale: Aromatic Culmination

As a grand finale, garam masala is introduced to the dish, enhancing the overall aromatic profile and weaving together the diverse flavors into a harmonious conclusion. A final stir marks the end of the culinary symphony, and the heat is turned off, signaling the completion of the Methi Paneer recipe. The result is a tantalizing masterpiece that marries the succulence of paneer with the unique bitterness of fenugreek leaves, promising to delight the fortunate taste buds that savor this culinary creation of paneer methi.

If you liked this recipe, try our other recipes such as Shahi Paneer, Paneer Sandwich, Masala Bell Pepper, Masala Paneer & Mattar Paneer
September 7, 2018
Masala Lauki Ki Sabji
Masala Lauki Ki Sabji

Lauki is a simple and healthy vegetable side dish that is also known as opo squash, or Bottle Gourd. Lauki is a staple vegetable in most Indian homes because of its many known health benefits. The vegetable itself is rather bland, so I love manipulating its flavor.

4.80 from 5 votes

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

1 medium size lauki peeled and cut into bite-sized pieces will make about 4 cups
2 medium size tomatoes finely chopped – will make about 1 cup
2 Tbsp oil canola or vegetable
1 tsp cumin seeds jeera
1/8 tsp asafetida hing
2 Tbsp besan gram flour
1/8 tsp fenugreek seeds methi
2 tsp coriander powder dhania
1/2 tsp red chili powder
1/2 tsp turmeric haldi
1 tsp shredded ginger adrak
1 Tbsp finely chopped green chili
1 tsp salt
2 Tbsp finely 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, and fenugreek seeds stir for few seconds. Lower the heat add the besan (besan gives the light aroma and thickness to the gravy) and stir for few seconds. Add coriander powder, red chili powder, turmeric, ginger and green chili stir for few seconds then add tomatoes and salt. Increase the heat medium high. Cook stirring until spices start leaving the oil this should take about 3-4 minute.
Last add lauki and about 1 cup of water and let it cook until lauki is tender. This should take about 10 to 12 minutes.

Notes
Notes: lauki can take longer in cooking and more water depends how tender the lauki.
Serving suggestion: Masala Lauki can be served with Roti or paratha, or dal paratha

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August 18, 2018
Matar With Spicy Gravy (Green Peas Masala Curry)
Matar With Spicy Gravy (Green Peas Masala Curry)

Matar With Spicy Gravy is a super delicious appetizer dish made using green peas which tastes amazing in combination with either roti or rice. Matar with spicy gravy is one of my favorite side dish.

5 from 8 votes

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

Course Side Dish
Cuisine Indian

Servings 4 people

Ingredients

2 cup green peas I am using frozen peas
1 cup tomatoes chopped
2 Tbsp oil canola or vegetable
1/2 tsp cumin seeds jeera
1/8 tsp asafetida hing
1 Tbsp besan
2 tsp coriander powder dhania
1/4 tsp turmeric haldi
1/2 tsp red chili powder lal mirch
1/2 tsp salt
1 Tbsp ginger paste
1 Tbsp green chili finely chopped
1/4 tsp garam masala

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, and asafetida, after cumin seeds crack add the besan ( besan gives the light aroma and thickness to the gravy) and stir for few seconds. Add all the ingredients except green peas, tomatoes, ginger, green chili, red chili, coriander, turmeric, and salt. Cook stirring until spices start leaving the oil this should take about 3-4 minute.
Next add green peas and about 1-1/4 cups of water and let it cook until peas are tender. This should take about 4-6 minutes.
Serving suggestion: Matar With Spicy Gravy can be served with any bread or rice.

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July 29, 2018