Indian cuisine offers a rich variety of main course dishes that are both delicious and nutritious. These Indian main course meals are perfect for family dinners, gatherings, and special occasions. Let’s explore some popular main course ideas that you can easily prepare at home, ensuring a delightful dining experience.
Popular Indian Main Course Dishes
Paneer Butter Masala
Paneer Butter Masala is a classic Indian main course dish made with paneer (Indian cottage cheese) cooked in a rich and creamy tomato-based sauce. This main course veg dish is perfect for any occasion and pairs well with naan or rice. It’s a favorite in Indian vegetarian recipes and is known for its delicious flavor and satisfying texture.
Vegetable Biryani
Vegetable Biryani is a fragrant and flavorful rice dish made with a variety of vegetables and aromatic spices. This Indian main course veg recipe is perfect for a special meal and is a staple in traditional Indian food. Biryani is a complete meal on its own and is enjoyed by people of all ages.
Chana Masala
Chana Masala is a hearty and spicy chickpea curry that is a popular main course meal in Indian cuisine. 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 main course and pairs well with rice or roti. Chana masala also called chola is a popular north indian vegetarian recipes.
Baingan Bharta
Baingan Bharta is a smoky and flavorful eggplant dish that is a favorite in Indian main course veg meals. 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. It’s one of those healthy Indian recipes which is versatile for any meal.
Rajma
Rajma is a comforting and hearty kidney bean curry that is a staple in main course ideas. This dish is made with kidney beans cooked in a tomato and onion gravy, seasoned with spices. Rajma is a popular choice for a main course meal and pairs perfectly with rice, making it a favorite in many households.
Enhancing Your Main Course Experience
To enhance your main course experience, consider exploring related categories that complement these Indian main course dishes. 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 recipes like dal makhani or biryani can add a touch of authenticity to your meal.
Frequently Asked Questions (FAQs)
Q: What are some popular Indian main course dishes?
A: Some popular Indian main course dishes include Paneer Butter Masala, Vegetable Biryani, Chana Masala, Baingan Bharta, and Rajma.
Q: How can I make a vegetarian Indian main course meal?
A: To make a vegetarian Indian main course meal, try recipes like Paneer Butter Masala, Vegetable Biryani, and Baingan Bharta. These dishes are flavorful and satisfying, perfect for any occasion.
Q: What makes Indian main course meals unique?
A: Indian main course meals are unique due to their use of aromatic spices, rich flavors, and diverse ingredients. These dishes offer a perfect balance of taste and nutrition.
Q: Are there easy main course ideas for beginners?
A: Yes, there are several easy main course ideas for beginners, such as Chana Masala and Rajma. These recipes are simple to prepare and require basic ingredients.
Q: Can I prepare Indian main course dishes in advance?
A: Absolutely! Many Indian main course dishes 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 main course recipes to try?
A: Some traditional Indian main course recipes to try include Dal Makhani, Biryani, and Paneer Butter Masala. These dishes offer authentic flavors and are loved by all.
Conclusion
Indian main course dishes are a delightful way to enjoy flavorful and nutritious meals. Whether you’re looking for vegetarian Indian main course options or hearty main dishes, these recipes will bring joy and satisfaction to your table. So, gather your ingredients, try out these 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 main course 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 an Indian main course recipe to suit every taste. Happy cooking!
Mix flour, salt and water togather to make soft dough (if needed add more water).
Knead the dough for a few minutes on a lightly greased surface to make soft, smooth and pliable dough.
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Filling
Heat the oil in a saucepan on medium-high heat. Oil is the right temperature when cumin cracks immedialety after being put the oil.
Add the asafetida and cumin seeds. After the cumin seeds crack, add the spinach.
Stir-fry, making sure to press the spinach down so the water can evaporate.
Cook the spinach until most of the water has evaporated. Spinach still should be moist and should be able to form a ball. Add the salt and pepper and mix well. Set aside until the spinach cools off.
Making of Paratha
Divide the dough and spinach filling into 6 equal parts.
Roll the dough into 3 inch circles. Put the filling in the center. Seal by pulling the edges together and make into a ball. Procced to make all six balls.
Each ball needs to settle for two minutes before you start rolling. Note: If you don’t wait long enough spinach mixture will seep through the edges when rolling the paratha.
Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
Press th filled ball lightly on dry whole-wheat flour from both sides.
Roll the ball light handed to make 6-inch circle. Note: Keep the sealed side of the ball on the top.
If the paratha sticks to the rolling pin or rolling surface, lightly dust the paratha with dry flour.
Place the paratha over the skillet.
After paratha start changing color and start puffing in different places flip the paratha over. You will notice some golden-brown spots.
After few seconds, spread 1 teaspoon of oil on the paratha. Flip the paratha and lightly press the puffed areas of the paratha with a spatula.
Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Cool the parathas on a wire rack so they don’t get soggy.
Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use paratha can be refrigerated for 3-4 days.
Notes
Serving suggestions
Parathas can be served with plain yogurt, potatoes with gravy, and with any Indian pickle.
Put cheese in the middle, fold over, heat, and eat like a quesadilla.
As water comes to boil turn heat to low and continue cooking until peas are tender.
Turn off the heat 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 black mustard seed and cumin seed.
Add mustard seed and cumin seeds as seeds crack, add peanuts and stir for one minute.
Add sooji and stir-fry about 3 minutes on medium heat till sooji turns gold brown.
Add green peas with water a little at a time, otherwise water will splatter.
Add lemon juice and cover for 2 minutes.
Sooji will absorb some of the water leaving the upma moist.
Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.
In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready. Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
Next, add the spice paste and stir for a minute until spices start leaving the oil.
Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.
Notes
Variations:Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as they cook quickly.Tips:Making a paste with the spices will prevent the spices from burning.Serve with Paratha, Puri
Puri is whole wheat fried bread, made on special occasions. Especially popular with children. It goes well with mutter paneer and other thick gravy recipes.
Mix whole-wheat flour and salt. Add water as needed to make firm dough. Oil your palm and knead the dough until it is pliable. Cover the dough with a damp cloth and set it aside to rest at least ten minutes.
Divide the dough in eight equal parts. Form these into smooth balls, rolling the dough between your greased plams.
Roll the dough balls into seven inch circles. If the dough sticks to the rolling pin or rolling surface, put a drop of oil on the rolling pin and on the rolling surface. Roll four or five puris before you start frying. Do not roll all the puris at once, as they will dry out and fail to puff.
Heat at least one inch of oil in a frying pan over medium high heat. When the oil is moderately hot, a small piece of dough dropped into the oil will float immediately to the top.
Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up right away. Turn the puris over. Puri should be light creamy brown on both sides. Take the puris out and place them on paper towels to absorb the excess oil.
Serve puri hot or store in covered container after they cool to room temperature.
Notes
Tips: Do not roll the puris on a floured surface. If it seems that you need to flour the surface that is an indication that the dough is too moist. In this case, put a drop of oil on the surface and on the rolling pin.If the oil is not hot enough, the puris will not puff and will be greasy.Variations:Add your choice of spices or one or more dry herbs to the flour when making dough. Red pepper flakes, asafetida, dry mint leaves, dry fenugreek leaves, or any other dry herb can be used.
Palak Paneer is creamy spinach dish with paneer . This is a popular dish with youngsters and served in every indian resturant. The creamy texture of spinach with paneer is a good combination. I like to serve Palak Paneer with Naan or Tandoori Roti.
110 ozpacket of chopped frozen spinach or 4 cups of fresh finely chopped spinach
1/3lbpaneer
2 medtomato pureed
1tspchopped ginger
1tspcorinader powderdhania
1/2tspturmerichaldi
1/2tspred chili powderlal mirch
1tbsoilcanola or vegetable oil
1/2tspcumin seedjeera
1/8tspasafetidahing
1/2tspsalt
2tbswhole wheat flour
1/3cupheavy cream
1/2tomato thinly sliced for garnishing
Instructions
If using frozen spinach thaw and blend it just for a minute so spinach has a creamy texture but without becoming pasty.
blend the tomatoes and ginger to make puree.
Mix coriander, turmeric, and red chili with tomato puree and set aside.
Mix whole-wheat flour with heavy cream and set aside.
Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
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 hing and cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
Add heavy cream mixture and let this cook another four to five minutes.
Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.
Notes
You can replace the heavy cream with 1 1/2 cups of milk.serve Palak Paneer with Naan or Tandoori Roti
How to Make Palak Paneer Masala by Manjula’s Kitchen
Paneer Palak, a beloved North Indian dish, epitomizes the perfect party recipe with its creamy spinach and delectable paneer in rich gravy. This is not merely a culmination but a convergence, as the paneer becomes an integral part of the spinach symphony.
Blanch the Spinach: Bring a large pot of water (6 cups) to a boil. Add the spinach and cook for precisely one minute. Drain the water immediately and immerse the spinach in ice-cold water for two minutes. This step preserves the vibrant green color of the spinach.
Create the Palak Paneer Base: Prepare a smooth puree by blending the blanched spinach with ginger and green chili. Aim for a creamy consistency, avoiding an overly thick paste.
Soften the Paneer: Soak the cubed paneer in hot water (3 cups) for at least five minutes. This step softens the paneer, allowing it to absorb the flavors of the masala.
Temper the Spices: Heat oil in a large saucepan over medium-high heat. Add cumin seeds and asafetida. Once the cumin seeds crackle, introduce the chopped tomatoes and cook for 1-2 minutes.
Incorporate the Spices: Add coriander powder, turmeric powder, red chili powder, salt, and a hint of sugar to the simmering tomato mixture. Stir well to combine and allow the spices to release their aroma.
Cook the Spinach Puree: Reduce heat to low and add the prepared spinach puree. Simmer for 5-6 minutes without a lid to retain the vibrant green color of the spinach.
Thicken the Gravy: For a thicker consistency and richer flavor, create a slurry by mixing flour with water. Gradually whisk the slurry into the simmering palak paneer mixture. Additionally, incorporate cream for a touch of silkiness.
Incorporate the Paneer: Gently fold in the softened paneer cubes and simmer for another five minutes. This allows the paneer to absorb the flavors of the masala.
Serving: Enjoy your Palak Paneer hot with rice or naan bread.
Tips:
Spinach Selection: Use fresh, young spinach for the best color and flavor. Wash thoroughly to remove any dirt or grit.
Blanching Technique: Don’t overcook the spinach during blanching (step 1). One minute is sufficient to preserve the vibrant green color and prevent mushiness.
Creamy Texture: For a richer and creamier gravy, add a dollop of heavy cream or cashew paste at the end.
Spice Level: Adjust the amount of green chili or red chili powder to suit your preference.
Flavor Boost: Include a bay leaf or a green cardamom pod while tempering the spices for a deeper flavor profile.
Suggestions:
Serving: Pair your Palak Paneer with basmati rice, jeera rice, naan, or roti for a complete and satisfying meal.
Garnish: For a fresh touch, garnish your Palak Paneer with chopped cilantro or a dollop of plain yogurt.
Leftovers: Store leftover Palak Paneer in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop before serving.
Variations:
Vegetable Palak Paneer: Add chopped vegetables like carrots, peas, or bell peppers for extra color, texture, and nutrients.
Mushroom Palak Paneer: Substitute paneer with sliced mushrooms for a vegetarian twist.
Coconut Palak Paneer: Stir in a can of coconut milk for a creamy and tropical twist.
Dry Palak Paneer: Reduce the amount of water or simmer for a longer duration to create a thicker, dryer gravy.
FAQs:
Can I substitute spinach with another green leafy vegetable?
Yes, you can use Swiss chard or kale, but the color and flavor will be slightly different.
Can I use paneer alternatives?
Yes, firm tofu can be used as a vegetarian substitute for paneer.
Is Palak Paneer healthy?
Yes, Palak Paneer is a healthy dish packed with protein from paneer, iron from spinach, and fiber from both ingredients.
How long does it take to make Palak Paneer?
The total preparation time is typically around 30-40 minutes.
Enjoy making and savoring this delicious and versatile Palak Paneer recipe!
