Category: Vegetables Sautéed / Dry

Indian Sautéed and Dry Vegetable Recipes: Simple and Flavorful

Sautéed and dry vegetable dishes are a staple in Indian cuisine, offering a variety of flavors and textures. These dry vegetable recipes are perfect for quick meals and side dishes. Let’s explore some popular vegetable sauté recipes that you can easily prepare at home.

Popular Sautéed and Dry Vegetable Recipes

Aloo Gobi

Aloo Gobi is a classic dry vegetable dish made with potatoes and cauliflower, cooked with a blend of spices. This dry vegetable recipe is perfect for a comforting meal and is often included in traditional Indian food recipes. Aloo Gobi is a delicious addition to your collection of vegetarian Indian recipes.

Bhindi Masala

Bhindi Masala is a flavorful sautéed vegetable dish made with okra, tomatoes, and spices. This vegetable sauté recipe is perfect for a light and healthy meal. Bhindi Masala is a popular choice in Indian dry vegetable recipes and is loved for its unique taste and texture.

Gobi Manchurian

Gobi Manchurian is a fusion dish that combines Indian and Chinese flavors. Made with fried cauliflower florets tossed in a spicy and tangy sauce, this sautéed vegetable recipe is a favorite in Indian fusion recipes. Gobi Manchurian is perfect as a starter or side dish.

Methi Aloo

Methi Aloo is a nutritious and tasty dry vegetable dish made with fenugreek leaves and potatoes. These recipes are rich in flavor and offer numerous health benefits. Methi Aloo is a great addition to your healthy Indian recipes collection.

Tawa Paneer

Tawa Paneer is a quick and easy sautéed vegetable recipe made with paneer, bell peppers, and cooked on a tawa (flat griddle). This dish is perfect for a quick meal and is a favorite in Indian snacks menus. Tawa Paneer is known for its smoky flavor and vibrant colors.

Enhancing Your Vegetable Recipe Experience

To enhance your vegetable recipe experience, consider exploring related categories that complement these dry vegetable 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 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 dry vegetable recipes?

A: Some popular dry vegetable recipes include Aloo Gobi, Bhindi Masala, Gobi Manchurian, Methi Aloo, and Tawa Paneer.

Q: How can I make easy sautéed vegetable recipes at home?

A: To make easy sautéed vegetable recipes at home, try dishes like Bhindi Masala and Tawa Paneer. These recipes are simple to prepare and require minimal ingredients.

Q: What are some healthy sautéed vegetable dishes?

A: Some healthy sautéed vegetable dishes include Methi Aloo and Bhindi Masala. These dishes are nutritious and offer a great way to enjoy vegetables without excess calories.

Q: Can I prepare dry vegetable recipes in advance?

A: Yes, many dry vegetable 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 sautéed vegetables?

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

Conclusion

Indian sautéed and dry vegetable recipes are a delightful way to enjoy flavorful and nutritious meals. Whether you’re looking for vegetable sauté recipes or quick dry vegetable recipes, these dishes will bring joy and satisfaction to your table. So, gather your ingredients, try out these sautéed vegetable 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 vegetable 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 dry vegetable or sautéed vegetable recipe to suit every taste. Happy cooking!

Aloo Bhindi Masala
Aloo Bhindi Masala

Aloo Bhindi is a popular dish in my home, a simple yet flavorful North Indian stir-fry made with potatoes (aloo) and okra (bhindi). This vegan and gluten-free dish is spiced just right, making it a crowd-pleaser for everyone at the table.
I always find that home-cooked meals are more flavorful, fresh, and nourishing, and this Aloo Bhindi is no exception. It’s quick to prepare, using everyday ingredients, and the balance of spices brings out the natural flavors of the vegetables. Adding tomatoes at the end not only enhances the taste but also makes the dish vibrant and visually appealing.
I always find that home-cooked meals are more flavorful, fresh, and nourishing, and this Aloo Bhindi is no exception.
I like to serve Aloo Bhindi with dal, rice, and roti, creating a balanced and enjoyable meal.

4.20 from 5 votes

Print Recipe

Prep Time 10 minutes
Cook Time 20 minutes

Course Appetizer
Cuisine Indian

Servings 4

Ingredients

1½ cup chopped okra
1½ cup cubed boiled potatoes same size as okra
3 tbsp oil divided
¼ tsp mustard seed
1 tsp cumin seeds
⅛ tsp asafetida
2 tbsp tbsp
½ tsp turmeric
1 tbsp ginger thinly sliced
2 tsp salt adjust to taste
½ tsp red chili powder adjusts to taste
2 tbsp Besan
½ cup cubed tomatoes

Instructions

Wash the okra thoroughly and ensure it is completely dry. Cut the okra into ½ inch rounds.
Boil the potatoes, ensuring they are not overcooked. Peel them and cut them into pieces about twice the size of the okra.
Chop the tomatoes into pieces about the same size as the potatoes.
Heat 1 tablespoon of oil in a saucepan over low heat. Add the okra and stir-fry for about 5 minutes, until tender but still green. Remove the okra from the pan and set aside.
In the same pan, add 1 tablespoon of oil. Heat the oil until moderately hot and test the heat by adding a single cumin seed. If the seed cracks right away, the oil is ready. Add cumin seeds, mustard seeds, and asafetida. Stir, then add the potatoes and ginger, stirring for 2-3 minutes.
Stir in the spices: coriander powder, turmeric, and chili powder. Add the okra back into the pan, sprinkle with besan (gram flour) and salt. The besan helps the spices coat the okra and potatoes. Cook for 2-3 minutes over low heat.
Once the okra and potatoes are cooked through, add the chopped tomatoes and stir for a few more minutes until combined. Adding tomatoes at the end not only enhances the taste but also makes the dish vibrant and visually appealing. The Potato Okra Masala is ready and looks vibrant and colorful.

Notes
Thanks, and enjoy!

Keyword Masala Aloo Bhindi

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Aloo Bhindi Masala (Potato Okra): A Flavorful North Indian Stir-Fry | Manjula’s Kitchen

Introduction to Aloo Bhindi Masala

Aloo Bhindi, a delicious combination of potatoes (aloo) and okra (bhindi), is a beloved North Indian stir-fry that’s both vegan and gluten-free. This dish is spiced to perfection, with everyday ingredients that enhance the natural flavors of the vegetables. It’s a simple, quick, and nutritious meal that’s perfect for any day of the week. With tender okra, perfectly boiled potatoes, and a blend of spices, Aloo Bhindi makes a great accompaniment to dal, rice, or roti.

Cultural and Traditional Importance

Aloo Bhindi is a common dish in many North Indian households. Its simplicity and ease of preparation make it a staple for busy weeknights, while its flavorful spices and colorful presentation make it special enough for family gatherings. In India, meals often feature a variety of dishes to balance textures and flavors, and Aloo Bhindi is frequently paired with lentils like Dal Tadka and breads like Roti for a wholesome and complete meal.

Cooking Aloo Bhindi at home not only allows for fresher ingredients but also ensures that the dish is prepared exactly to your taste. With the addition of besan (gram flour) and tomatoes, this dish becomes both hearty and vibrant, appealing to everyone at the table.

Recipe Variations from Manjula’s Kitchen

While Aloo Bhindi Masala is a popular dish on its own, you can explore other similar stir-fry recipes or variations with different vegetables from Manjula’s Kitchen:
- Aloo Gobi: A stir-fry made with potatoes and cauliflower, flavored with similar spices, making it a close cousin to Aloo Bhindi.
- Bhindi Masala: A more saucy version of okra, cooked in a spiced tomato gravy, offering a different take on okra dishes.
- Aloo Baingan: A tasty variation that combines potatoes with eggplant, cooked in a similar blend of spices.
- Baingan Bharta: A roasted eggplant dish that pairs well with Aloo Bhindi as part of a larger spread.
Health Benefits and Dietary Considerations

Aloo Bhindi is not only flavorful but also packed with nutrients. Okra is rich in vitamins A and C, fiber, and antioxidants, while potatoes provide potassium and carbohydrates, making this dish a great source of energy. The use of minimal oil and the addition of spices like cumin, coriander, and turmeric add both flavor and health benefits, with turmeric known for its anti-inflammatory properties.

This recipe is naturally gluten-free and vegan, making it suitable for a variety of dietary needs. For a lower-carb option, you can reduce the amount of potatoes or substitute them with sweet potatoes or other root vegetables. Besan (gram flour) adds a touch of protein and helps the spices adhere to the vegetables, making the dish even more satisfying.

Serving Suggestions

Masala Aloo Bhindi can be enjoyed as a side dish or as the main course. It pairs perfectly with Indian breads like roti, paratha, or even naan. For a more complete meal, serve it alongside Jeera Rice and a cooling yogurt dish like Raita.

If you’re hosting a meal, Aloo Bhindi Masala makes a colorful addition to the table when paired with other Indian classics like Chole or Dal Fry. The vibrant colors and bold flavors of these dishes create a well-balanced and satisfying meal that’s sure to impress.

Conclusion

Aloo Bhindi Masala is a simple, flavorful, and nutritious dish that can be prepared quickly with everyday ingredients. Its combination of tender potatoes, crisp okra, and aromatic spices makes it a versatile meal option that’s both comforting and satisfying. Whether you’re serving it as part of a traditional Indian meal or enjoying it as a standalone dish, Aloo Bhindi is sure to become a favorite in your home. Try this recipe today and bring the taste of North Indian home cooking to your kitchen.

Frequently Asked Questions (FAQs)
1. How can I prevent okra from becoming slimy?
  - To prevent sliminess, make sure the okra is thoroughly dry before cooking. Frying the okra over low heat without covering the pan also helps to keep the texture crisp.
2. Can I substitute potatoes with another vegetable in this recipe?
  - Yes, you can substitute potatoes with sweet potatoes, carrots, or even eggplant for a different take on the dish.
3. What are some variations of Aloo Bhindi I can try?
  - You can try Aloo Gobi or Bhindi Masala for similar stir-fried dishes that use different vegetables or a saucy variation.
4. How should I serve Aloo Bhindi?
  - Masala Aloo Bhindi pairs wonderfully with roti, paratha, or naan. It can also be served with rice and a cooling raita for a complete meal.
5. Is this dish suitable for vegans and those on a gluten-free diet?
  - Yes, Aloo Bhindi is naturally vegan and gluten-free, making it a great choice for those with dietary restrictions.
September 27, 2024
Palak Paneer
Palak Paneer

Palak Paneer is perhaps the most popular paneer dish in North India and is a favorite in Indian restaurants. Creamy spinach paired with paneer makes for a delicious main course. This recipe has always been one of my favorites, and I can prepare it quickly.
Although I’ve made this recipe before, I now want to simplify it by using just a few ingredients. Even after so many years of cooking, I’m still learning and striving to keep things simple, healthy, nutritious, and flavorful.
This dish is made with blanched spinach, which helps retain its vibrant green color. I didn’t know why blanching was used in cooking, but this is all part of the learning process. Palak Paneer pairs perfectly with roti, naan, or paratha.

4 from 5 votes

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Course Main Course
Cuisine Indian

Servings 2 people

Ingredients

5 oz spinach washed and clean, about 6 cups packed spinach
1 cup paneer cubed into bite size, about 4oz of paneer
1 green chili 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 salt adjust to taste
1/2 tsp sugar
1 tbsp whole wheat flour
1/4 cup heavy cream
1/4 cup finely chopped tomato
2 tbsp paneer shredded for garnishing

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 minute. 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.
Soak the cubed paneer in about three cups of hot water, for about 5 minutes. This helps to give the paneer a soft texture. Set it aside.
While cooking, spinach can splatter, use larger saucepan. Heat the oil in a saucepan, 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 blended spinach and stir. Add coriander, salt, and sugar, stir.
After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes partially cover the pot, because spinach will splatter. I don’t cover the pan fully because this helps keep 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 a little more water.
Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.
Palak paneer is ready, add the tomatoes and turn off the heat. Garnish it with shredded or crumbled paneer.

Keyword palak paneer

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Palak Paneer is one of the most popular paneer dishes from North India and a favorite at Indian restaurants around the world. This creamy, flavorful dish features tender paneer cubes nestled in a rich spinach sauce, making it a perfect main course for any meal.

With its vibrant green color and delicious combination of spinach and paneer, Palak Paneer pairs wonderfully with roti, naan, or paratha. This simplified version of the recipe uses just a few ingredients, allowing the natural flavors of the spinach and paneer to shine while remaining healthy and nutritious.

Cultural and Traditional Importance

Paneer dishes are a staple in North Indian cuisine, and Palak Paneer is undoubtedly one of the most beloved. Traditionally prepared in Indian households and served during special occasions or family gatherings, this dish showcases the versatility of paneer and the use of leafy greens in Indian cooking.

Palak Paneer is often served with flatbreads like naan or paratha, and its creamy texture and mildly spiced flavor make it a crowd-pleaser.

This simplified recipe doesn’t compromise on taste, while offering a more convenient way to prepare Palak Paneer at home. Blanching the spinach helps retain its bright green color, making the dish visually appealing as well as delicious.

Recipe Variations from Manjula’s Kitchen While Palak Paneer is a classic dish on its own, you can explore other paneer-based recipes and spinach variations from Manjula’s Kitchen:

Paneer Butter Masala: A rich and creamy tomato-based dish, perfect for those who enjoy a sweeter, milder flavor.

Aloo Palak (Potato Spinach): A delicious vegetarian dish combining spinach with tender potatoes, offering another way to enjoy spinach in your meals.

Paneer Saag: A similar dish that incorporates other leafy greens, like mustard greens, along with spinach for a different flavor profile.

Matar Paneer: A flavorful combination of paneer and green peas cooked in a spiced tomato sauce, offering a wonderful variation for paneer lovers.

Health Benefits and Dietary Considerations Palak Paneer is not only delicious but also packed with nutrients. Spinach is rich in iron, vitamins A, C, and K, as well as antioxidants that promote overall health.

The use of paneer adds a good amount of protein and calcium, making this dish a balanced meal that supports both muscle and bone health.

For those looking to make a lighter version of Palak Paneer, you can substitute the heavy cream with a lighter cream or yogurt. The dish is also naturally gluten-free (ensure the flour you use is gluten-free or omit it), making it suitable for those with gluten sensitivities. If you’re vegan, tofu can be used in place of paneer to create a delicious Palak Tofu.

Serving Suggestions Palak Paneer can be served with a variety of Indian breads, such as roti, naan, or paratha. It also pairs well with rice dishes like Jeera Rice or Plain Basmati Rice for a more complete meal. For added texture and flavor, you can garnish the dish with freshly grated paneer or a drizzle of cream.

For a more elaborate meal, serve Palak Paneer alongside other classic Indian dishes such as Dal Tadka or Aloo Gobi to create a balanced vegetarian spread.

Conclusion Palak Paneer is a quintessential North Indian dish that brings together the creamy richness of paneer and the nutritious goodness of spinach. This simplified recipe ensures that you can prepare this dish quickly, without sacrificing flavor or texture. Whether you’re cooking for a family dinner or hosting a special meal, Palak Paneer is sure to be a hit. Try this recipe today and enjoy one of India’s most loved dishes in the comfort of your home.

Frequently Asked Questions (FAQs)

How do I keep the spinach color bright in Palak Paneer?

Blanching the spinach is the key to retaining its vibrant green color. Boil the spinach for about a minute, then immediately transfer it to ice-cold water to stop the cooking process.

Can I make Palak Paneer vegan?

Yes, you can substitute the paneer with tofu and use coconut cream or cashew cream in place of dairy cream to make a vegan version of this dish.

What are some variations of Palak Paneer I can try?

You can try dishes like Saag Paneer, which uses a combination of leafy greens, or Aloo Palak, which pairs spinach with potatoes for a different take on the classic.

How do I serve Palak Paneer?

Palak Paneer pairs wonderfully with Indian breads like naan, roti, or paratha. It can also be served with Jeera Rice or Plain Basmati Rice.

Can I prepare Palak Paneer in advance?

Yes, you can prepare the spinach puree and paneer in advance. Store them separately in the refrigerator, and when ready to serve, gently reheat and combine the two for a fresh and delicious meal.
September 13, 2024
Palak Paneer Pakora
Palak Paneer Pakora

Spinach and Paneer Pakoras are crispy and delicious. I also enjoy using these pakoras to make chaat. These two spicy, delicious popular street food items—Pakoras and Chaat—are loved by all. When it rains, most Indians think about Pakoras served with a hot cup of chai; what a treat. These spinach and paneer pakoras are crispy and mouthwatering. You can serve them as pakoras, or I enjoy serving them also as chaat (chaat is a snack served with yogurt and spicy chutney).
But Pakoras are enjoyed year-round. I've used baby spinach for this recipe, trimming all the stems. I have done different spinach pakora recipes over time; (Crispy Spinach Pakoras, Spinach Chaat, Spinach Potato Pakora, Palak Pakora), this is also a good way to have spinach, especially for those who don’t enjoy spinach. I also used cubed paneer, which makes this recipe different.
The good thing is you can make these pakoras in advance because they stay crisp for two days. You should not refrigerate them. To make these spinach and paneer pakoras, you don’t need to make Besan batter to dip the pakoras for frying. Mix all the ingredients slowly drop a spoonful into medium-hot oil and fry them until they are light brown.
Serve them with your choice of homemade chutney, like cilantro chutney, mint chutney, or tamarind sweet and sour chutney. These Spinach and Paneer Pakoras are very easy to make and can satisfy cravings for pakoras and spicy chaat.

5 from 1 vote

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Course Appetizer, Snack, snacks
Cuisine Indian

Servings 4 people

Ingredients

2 cups packed baby spinach leaves after removing stems
1-1/2 cups cubed paneer Vegans replace paneer with firm tofu cubes
1 cup gram flour use as needed
1 tsp salt
1 tsp cumin seeds
1 tbsp coriander powder
1/8 tsp asafetida

Instructions

In a bowl, add the spinach, cubed paneer, salt, cumin seeds, coriander, asafetida, and about 3/4 cup of besan. Mix well; don’t crumble the paneer, but some of it will break.
Add water slowly; the batter should be lumpy. If the spinach leaves and paneer are not covered with besan, add more besan and water as needed to make a lumpy batter.
Heat the oil in a frying pan over medium-high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
Slowly drop spoonful into the medium-hot oil and fry them until they are light brown. Turn them a few times. If fried in hot oil, pakoras will brown quickly but remain uncooked inside and will not be crispy.

Keyword palak paneer pakora, palak paneer pakora recipe, paneer palak pakora, paneer spinach pakora, spinach paneer pakora

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How to make Palak Paneer Pakora

Palak Paneer Pakora, also known as paneer palak pakora or spinach paneer pakora, is a delectable and crispy appetizer that perfectly marries the flavors of spinach and paneer. These savory delights are not only a popular street food item but also a beloved snack enjoyed by many. Whether served as pakoras or transformed into a tantalizing palak paneer pakora chaat, this dish never fails to delight the taste buds.

Palak paneer pakora is a versatile dish that can be enjoyed year-round, but it holds a special place in the hearts of many Indians, especially during rainy days when paired with a steaming cup of chai—a true indulgence. This recipe offers a unique twist by incorporating cubed paneer, adding a rich and creamy texture to the crispy pakoras.

Using baby spinach ensures tender leaves, and by trimming away the stems, we ensure a smoother texture. The batter for these palak paneer pakoras is simple yet flavorful, eliminating the need for a separate besan dipping mixture. A blend of besan, salt, cumin seeds, coriander powder, and a hint of asafetida coats the spinach and paneer, creating a lumpy batter that adds to the crunchiness.

To prepare these delightful spinach paneer pakoras, begin by mixing the spinach, cubed paneer, spices, and besan in a bowl. Slowly add water until the mixture forms a lumpy batter, ensuring that the spinach leaves and paneer are well coated.

Heat oil in a frying pan and carefully drop spoonful of the batter into the hot oil. Fry the pakoras until they turn light brown, ensuring they are crispy on the outside and cooked through. It’s crucial to fry them in medium-hot oil to achieve the perfect balance of crispiness and tenderness.

These paneer palak pakoras can be served with your choice of homemade chutneys, such as cilantro chutney, mint chutney, or tamarind sweet and sour chutney, enhancing their flavor profile. They can also be enjoyed as a standalone snack or transformed into a delightful chaat by adding yogurt and spicy chutney.

One of the advantages of this recipe is that these paneer palak pakoras can be prepared in advance, as they retain their crispness for up to two days. However, it’s essential not to refrigerate them, as this can affect their texture.

In summary, palak paneer pakoras are a delightful fusion of spinach and paneer, offering a burst of flavors and textures in every bite. Whether enjoyed as a snacks served as chaat, or paired with a comforting cup of chai, these crispy treats are sure to satisfy your cravings for spicy delights. So why not treat yourself and your loved ones to the irresistible goodness of paneer spinach pakoras today?

And remember, if you enjoy this recipe, don’t hesitate to share it with your friends, subscribe to the YouTube channel for more culinary delights, and leave your comments and suggestions. Your feedback is always appreciated. Thank you for joining me on this flavorful journey!

Variations:
1. Aloo Palak Pakora: Add finely chopped boiled potatoes to the batter for an extra burst of flavor and texture.
2. Palak Pakora: Skip the paneer and make classic spinach pakoras by using only baby spinach leaves in the batter.
3. Broccoli Pakora: Replace spinach with blanched broccoli florets for a unique twist on this traditional recipe.
4. Aloo Bread Pakora: Sandwich a mixture of mashed potatoes and spices between two slices of bread, dip in batter, and fry until golden brown.
5. Cabbage Pakora: Shred cabbage finely and mix it with the batter for crunchy and delicious cabbage pakoras.
Health Benefits:
- Spinach: Packed with vitamins A, C, and K, as well as iron and calcium, spinach is a nutritional powerhouse known for its antioxidant properties.
- Paneer: Rich in protein and calcium, paneer provides essential nutrients for bone health and muscle development.
- Besan (Gram Flour): A gluten-free alternative to wheat flour, besan is high in protein and fiber, making it a healthy choice for pakora batter that makes it diabetic friendly.
- Cumin Seeds: Known for their digestive benefits, cumin seeds add a distinctive flavor and aroma to the pakoras.
- Coriander Powder: Rich in antioxidants and essential nutrients, coriander powder lends a fragrant and citrusy flavor to the dish.
- Asafetida: Used in traditional medicine for its digestive properties, asafetida adds a subtle umami flavor to the pakoras.
Incorporate these variations and enjoy the health benefits of spinach and other nutritious ingredients while indulging in the crispy goodness of pakoras. Whether you’re looking for a quick snack or planning a party menu, these versatile pakoras are sure to be a hit with friends and family. So why not get creative in the kitchen and explore the endless possibilities of pakora recipes?

FAQs: Frequently Asked Questions

Q: Can I use frozen spinach for this recipe?

A: No, you can not substitute frozen spinach for fresh baby spinach

Q: Can I make this recipe vegan?

A: Absolutely! You can replace paneer with firm tofu cubes to make vegan spinach paneer pakoras.

Q: Can I refrigerate the leftover pakoras?

A: It’s best not to refrigerate them, as they may lose their crispiness. However, you can store them in an airtight container at room temperature for up to two days.
April 17, 2024
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
Baingan Bharta
Baingan Bharta (Eggplant)

Baingan Bharta is mashed eggplant cooked with spiced tomato very flavorful dish served as a main course for lunch or dinner. Traditionally bharta is made with charcoal roasted eggplant but I have adopted it to the modern kitchen. This is a very popular dish in Punjab usually served with roti.

5 from 1 vote

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Course vegan
Cuisine Indian

Servings 3 people

Ingredients

1 Eggplant (should be big and fat)
2 medium size tomatoes
1/2 cup red bell pepper cut in small pieces (capsicum)
1 green chili
1/4 inch piece of ginger
3 tbsp oil
Pinch of asafetida
1 tbsp cumin
1 tbsp coriander powder
1/2 tbsp turmeric
1/2 tbsp red chili
1 tbsp sat adjust to taste
1/4 tbsp garam masala
2 tbsp chopped cilantro to garnish

Instructions

Cook the whole eggplant (put it on a microwave safe dish) in microwave for 8 to 10 minutes until it is tender. If you are using an oven, preheat the oven at 400 degrees F and bake it for about 45 minutes turning the sides every fifteen minutes. Be sure to first put the eggplant in an oven safe shallow bowl or a cookie sheet.
Let it cool and peel off the skin then chop the eggplant in small pieces and keep aside.
Blend the tomatoes, ginger and green chili.
Heat the oil in a saucepan on medium high and stir fry the bell pepper for about a minute. Take out the bell pepper from pan and keep aside.
Use the same saucepan with remaining oil heat the oil little more. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready. Add asafetida and cumin seed.
After cumin seeds crack, add tomato puree, coriander powder, turmeric, red chili, and salt and let it cook for a few minutes until tomato puree has started leaving the oil.
Add eggplant let it cook on medium heat keep stirring the eggplant and mashing the eggplant as it cooks.
Cook for about 8 to 10 minutes.
Add bell pepper, fresh cilantro, and garam masala to the eggplant and mix it gently.
Bharta is ready serve hot with rotis, parathas, or naan. Enjoy!

Keyword Baingan Bharta

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November 14, 2023
Aloo Masala Dosa
Aloo (Potato) Masala

Aloo masala is a nice compliment for any kind of dosa. The Aloo Masala can be rolled in the dosa or served as a side dish. Its a great appetizer that goes well in all kinds of meal be it breakfast, lunch or dinner.

5 from 3 votes

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

Servings 4 people

Ingredients

2 large potatoes
1 tbsp oil
1/8 tsp asafetida hing
1/2 tsp cumin seeds jeera
1/2 tsp mustard seeds rai
1/2 tsp turmeric haldi
1 green chili finely chopped
1/2 tsp salt
1 tsp lemon juice
1 tbsp cilantro finely chopped hara dhania

Instructions

Boiled the potatoes until they are soft and let cool.
Peel and chop the potatoes in small pieces.
Heat the oil in a frying pan on medium high. Test the heat by adding one cumin seed to the oil. If it cracks right away, the oil is ready.
Add the cumin seeds, mustard seeds and asafetida. As the seeds crack, add turmeric, potatoes, green chili, and salt. Stir-fry for a few minutes.
Add lemon juice and cilantro.
The potatoes should be slightly moist and not very dry.

Notes
Variations
Try adding 2 tablespoons of shredded carrots and 1/8 cup of green peas to potato mixture.
Taste best with Dosa, Rava Dosa, Whole wheat Dosa

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Aloo Masala Recipe: How to make Aloo Masala for Dosa

Aloo Potato Masala, a classic gluten free South Indian filling that pairs perfectly with dosa, a popular Indian crepe. This vegan versatile dish combines the earthy goodness of potatoes with aromatic spices, creating a delicious accompaniment that’s loved by all.

Spicy Potato Masala for Dosa

Hearty and Satisfying: Aloo Potato Masala is a hearty and satisfying dish that’s perfect for breakfast, brunch, or any time of the day. Its comforting flavors and creamy texture make it a popular choice among both children and adults.

Versatile Filling: Aloo Potato Masala is incredibly versatile and can be used as a filling for various Indian snacks and dishes, including dosa, samosa, and sandwich. Its bold flavors and creamy texture add depth and richness to any recipe it’s used in.

Easy to Prepare: Making Aloo Potato Masala at home is quick and easy, requiring just a few simple ingredients and basic cooking techniques. With the right combination of spices and seasoning, you can create a delicious and flavorful filling that’s sure to impress.

Variations of Aloo
1. Aloo Gobi: 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.
2. Aloo Baingan: Aloo baingan (potato and eggplant) is a great main dish. It’s easy to make and can be served with any bread.
3. Aloo Dum: Is an exotic rich and luxurious variant of aloo made in a curry format and incorporates the Indian cooking style of dum.
4. Aloo Mattar: Aloo Mattar is a popular curry based north Indian dish. Potatoes and peas with spicy gravy makes a great main course served with puris, rotis and parathas.
Tips for Making Perfect Aloo Potato Masala:

Boil Potatoes Until Tender: Boil the potatoes until they are fork-tender before mashing them for the Aloo Potato Masala. This ensures that the potatoes are cooked through and have a smooth and creamy texture.

Temper the Spices: Temper whole spices such as mustard seeds, cumin seeds, and curry leaves in hot oil before adding other ingredients. This releases their flavors and aromas, enhancing the overall taste of the Aloo Potato Masala.

Finish with Fresh Herbs: Garnish the Aloo Potato Masala with freshly chopped cilantro or coriander leaves just before serving for a burst of freshness and color. Herbs add a vibrant touch to the dish and elevate its presentation.

FAQs about Aloo Potato Masala for Dosa:

Can I make Aloo Potato Masala ahead of time?

Yes, you can prepare the Aloo Potato Masala ahead of time and store it in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave before serving with dosa or other dishes.

Is Aloo Potato Masala gluten-free?

Yes, Aloo Potato Masala is naturally gluten-free as it’s made with potatoes, vegetables, and spices, which are all gluten-free ingredients. It’s a safe and delicious option for individuals with gluten intolerance or celiac disease.

Can I freeze Aloo Potato Masala?

While you can freeze Aloo Potato Masala, the texture may change slightly upon thawing. It’s best to freeze the masala in an airtight container for up to 1-2 months and thaw it in the refrigerator overnight before reheating.

What can I serve with Aloo Potato Masala?

Aloo Potato Masala pairs perfectly with dosa, a South Indian crepe made from fermented rice and lentil batter. It can also be served with idli (steamed rice cakes), uttapam (Indian-style savory pancakes), or puri (deep-fried bread).

Aloo Potato Masala is a delicious and versatile dish that’s perfect for savoring with dosa or as a filling for various Indian snacks and dishes. Whether enjoyed for breakfast, brunch, or as a comforting meal option, its hearty flavors and creamy texture are sure to delight your taste buds and leave you craving for more.

So why not treat yourself to a batch of homemade Aloo Potato Masala and experience the irresistible flavors of South Indian cuisine?

Stay tuned for more such dishes on Manjula’s Kitchen exploration into the world of culinary delights!
October 21, 2023
Sweet and Sour Spicy Karela
Sweet and Sour Spicy Karela, Bitter Melon

Karela, also known as bitter melon. Sweet and Sour Karela has a very unique taste. This dish is a combination of all the flavor in one, it is spicy, sweet, sour, and bitterness of the Karela. That is what make this recipe very unique. Karela, (Bitter melon) also is a healthy vegetable with many health benefits. This was one of my favorite side dish specially for school lunch box, Karela rolled up with left over Puri or Paratha from previous day, tasted delicious. We also enjoyed this sweet and sour karela as a side dish with Toor Dal and Rice. This is multi flavor healthy side dish this can also be serve as a condiment. Enjoy! This recipe will serve 4

5 from 1 vote

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

Course Chutney
Cuisine Indian

Servings 4 people

Equipment
Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware
Stainless Steel Precision Pierced Colander Strainer
Calphalon Nylon All Purpose Turner

Ingredients

4 cup sliced bitter melon karela
1 ½ tsp salt divided
½ tsp turmeric haldi
3 Tbsp oil
1 tsp cumin seeds jeere
2 ½ Tbsp coriander powder dhania
1 Tbsp fennel seed powder saunf
1 tsp red chili powder lal mirch
1 ½ Tbsp mango powder amchoor
2 Tbsp sugar
½ cup water

Instructions

Remove the top and bottom caps from karela. Slice them long ways and remove the seeds, save half the seeds, and discard other half. Slice them in thick pieces, I like to slice them in diagonal.
Cook the karela with 2 cups of water, with ½ teaspoon of salt and ½ teaspoon of turmeric over medium high heat. Cook for about 8 minutes until karela is soft and tender but not mushy.
Drain the water and wash the boil karela 2-3 times changing water and squeeze the karela.
In a frying pan heat the oil over medium high heat. Oil should be moderately hot add cumin seeds as cumin seeds crack add karela and sprinkle remaining 1 teaspoon of salt.
Stir fry for about 4 minutes over medium heat.
Add all the spices, coriander, fennel powder, red chili powder and mango powder stir for one minute. Add ½ cup of water mix and cover the pan and let it cook over low medium heat for about 4 minutes.
Add sugar and stir for about a minute sugar will be lightly caramelize.

Notes
boiling the bitter melon with salt and turmeric help taking out some bitterness from Karela (bitter melon). Also washing karela changing water also help taking out some more bitterness. Still karela will be bitter. Sweet and Sour Karela can be refrigerated for two weeks.
Enjoy sweet and Sour Karela, with Paratha, Puri, Toor Dal, Rice, Sooji Ka Halwa

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September 25, 2023
Sauteed Cauliflower
Sautéed Cauliflower

Sautéed cauliflower is a simple and delicious side dish. This is my favorite way to serve cauliflower because its simple, quick, and delicious.

5 from 6 votes

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Course Side Dish
Cuisine Indian

Servings 3 people

Ingredients

4 cup Cauliflower cut into florets
1 ½ Tbsp Oil
½ tsp Cumin seeds
3 Tbsp Yogurt
1 tsp Salt
⅛ tsp Black pepper
½ tsp Sugar
1 tsp Ginger juice
1 Tbsp Green chili finely chopped
1 Tbsp Cilantro finely chopped
For Garnishing
1 Tbsp sliced almonds
few thin slices red bell pepper

Instructions

In a bowl mix the yogurt, salt, black pepper, sugar, ginger juice (shred the ginger using fine shredded and squirgreen chili, and cilantro, mix it well and keep aside.
Boil cauliflower in a large pot, boil them until cauliflower crisp and tender; drain well.
In a large skillet over medium heat, heat the oil. When oil is moderately hot add cumin seeds after seeds crack add cauliflowers Sauté’ the cauliflower and cook a few minutes, stirring, until it becomes lightly golden brown in color.
Turn off the heat and add the yogurt mix and mix it well. Add the spice mix just before serving.
Sprinkle with almonds and sliced red bell pepper

Keyword Bhoona Phool Gobhi, Gluten Free, Healthy, Homemade, No Onion Garlic, Phool Gobhi, Quick And Easy, Sattvik Food, Side Dish, Vegetarian

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August 24, 2023
Masala Arbi
Masala Arbi – Sautéed Taro Root

Arbi is also known as Taro root. Masala Arbi with a great blend of spices makes a very enjoyable side dish. This can complement any meal. Masala Arbi can be served with paratha
or roti.

4.43 from 7 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

7-8 medium sized taro root boiled, arbi
3 Tbsp oil
1/2 tsp carom seeds ajwain
1/4 tsp cumin seeds jeera
1/8 tsp asafetida hing
1 Tbsp coriander powder dhania
1/4 tsp turmeric haldi
1/2 tsp red chilli powder
2 green chilies sliced
1 tsp salt
1/2 tsp mango powder amchoor

Instructions

Wash arbi before boiling and do not over boil the arbi as they become very slimy. I prefer to boil arbi in a pot so that it is easy to check if they are cooked. Arbi should be firm, and knife should go through effortless.
Peel the skin and slice them into about 1/8” thick rounds. Set aside.
In a small bowl mix turmeric, coriander powder, and red chili powder with 1/4 cup of water to make a paste. Set aside.
Heat the oil in wide pan over medium heat, oil should be moderately hot, (when you add the cumin seed to oil it should crack right away).
Add carom seeds, and cumin seeds as cumin seeds crack add asafetida,
Stir and add spice paste stir for about 30 seconds till oil start separating from oil.
Add green chili stir for few seconds.
Add arbi spreading over the pan, sprinkle the salt, and mango powder gently fold the arbi with spice mix, all the arbies should be coated well with spices. Making sure arbies are not sticking to each other.
Sautée them over medium heat till they are lightly brown both sides. Turning them occasionally gently. This should take about 8-10 minutes.

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August 11, 2023
Masala Bell Pepper Recipe
Masala Bell Pepper (Capsicum)

Bell pepper is also known as capsicum or shimla mirch. Masala bell pepper with great blend of spices, makes a very enjoyable side dish. This can complement any meal. Masala bell pepper can be served with roti, paratha or puries. I enjoy this with side of dal fry and plain rice.

3.50 from 2 votes

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Course vegan
Cuisine Indian

Servings 4 people

Ingredients

3 medium Green bell pepper seeded and cubed in 1/2” pieces this will make about 3 cup cubed bell pepper (capsicum, shimla mirch)
2 tbsp oil
1/2 tbsp cumin seeds (jeera)
1/8 tbsp asafetida (hing)
1-1/2 tbsp coconut powder (gola)
1-1/2 tbsp sesame Seed powder (til)
2 tbsp teaspoons coriander powder (dhania)
2 tbsp fennel seeds powder (saunf)
1/2 tbsp Red Chili Powder (lal mirch)
1/4 tbsp Turmeric Powder (haldi)
3/4 tbsp salt
1 tbsp sugar
1/2 tbsp mango powder (amchoor)
1 tbsp Lemon Juice

Instructions

In a small bowl mix most of the spices, coconut powder, sesame powder, coriander powder, fennel seeds powder, red chili, turmeric, salt, and sugar. Set aside.
In a wide frying pan heat the oil moderately over medium high heat, add cumin seeds as seeds crack add asafetida. Add bell pepper mix well lower the heat to low medium. Cover the pan and let it cook for about 3 minutes.
Sprinkle the spice mix. Mix it well coating all the bell pepper. Let it cook about 3-4 minutes covered, do stir in between. Cook the bell peppers until they are tender but still little crisp.
Turn off the heat, add the mango powder and lemon juice mix well.
Masala bell pepper is ready.

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July 31, 2023
Kurkuri Bhindi Recipe ( Okra )
Kurkuri Bhindi (Spicy Crispy Okra)

Kurkuri Bhindi is a delicious twist to Masala Bhindi. Kurkuri means crispy and Bhindi means okra. This spicy, crispy okra is simply delicious. The okra is marinated in spices, coated with flour, and then deep fried for a satisfying crunch. Kurkuri bhindi especially goes well with Moong Dal Soup and Rice. Kurkuri bhindi can also be served as a snack, or appetizer.

5 from 1 vote

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Prep Time 15 minutes
Cook Time 19 minutes

Course vegan
Cuisine Indian

Servings 4 people

Ingredients

Approx. 1/2 pound okra (bhindi)
1 tbsp salt
1/2 tbsp cumin seed (jeera)
1 tbsp coriander powder (dhania)
1 tbsp red chili flakes
1/2 tbsp mango powder (amchoor)
1/4 tbsp turmeric (haldi)
2 tbsp besan (gram flour) available in Indian grocery stores
1 tbsp rice flour
Oil to fry

Instructions

Wash and pat dry the okra, cut off the tops and bottom of the okra. Cut the okras vertically into thin slices.
Lightly massage the okra with fingers, doing this some of the seeds will come out of the okras remove the seeds; it is not necessary to remove all the seeds.
Sprinkle all the spice salt, cumin seeds, coriander powder, chili flakes, mango powder, and turmeric over okra and mix it well. Okras should be well coated with spices. Let it sit for about 10 minutes. Okras will become moist because of the salt.
Sprinkle besan, and rice flour over bhinidies, mix slowly and keep mixing by lightly rubbing them until okras are coated well.
Heat the oil in frying pan moderately over medium high heat. Fry the okras in batches without over crowding. Fry them till they are golden brown this should take about seven minutes. Take the okra out and place them on paper towels to absorb the excess oil.
Kurkuri bhindi, crispy okra is ready to be served.

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July 22, 2023
Cabbage Pickle Recipe
Cabbage Pickle (Bandh Gobhi Achar)

Cabbage pickle is a spicy condiment with any meal. This is quick and easy to prepare. Traditionally Indian meals are not complete without pickles / relish.

5 from 1 vote

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Course Pickle
Cuisine Indian

Ingredients

4 cup cabbage sliced, (patta gobhi, bandh gobhi)
3 tbsp mustard seeds coarsely ground, (rai)
1 tbsp fennel seeds coarsely ground (saunf)
1/4 tbsp turmeric (haldi)
1/2 tbsp chili powder adjust to taste
1-1/2 tbsp salt
1/8 tbsp asafetida (hing)
1 tbsp mustard oil (sarso ka tale) this is my preference but you may use olive oil

Instructions

Mix all the ingredients together with the cabbage and put in a glass jar. Set the jar in the sun for three to four hours.
Pickle can be refrigerated for about two weeks.

Notes
Serving Suggestions

Cabbage pickle can also be used as a side dish.

Use the pickle for sandwiches.

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July 18, 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