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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!

  • Stuffed Bell Peppers (Stuffed Capsicum)

    Stuffed Bell Peppers (Stuffed Capsicum)

    Stuffed Bell Peppers

    Stuffed Bell Peppers

    For these mouthwatering Stuffed bell peppers, I decided to make them into rings, which makes it easier and quicker to make. Bell peppers provide a very nice vibrant color to any dish. Stuffed bell peppers are delicious and can be served as appetizers or as a side dish. I hope you enjoy this recipe as much as I enjoy!
    4.41 from 5 votes
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    Course Appetizer, Side Dish
    Cuisine Indian, Italian
    Servings 4 people

    Ingredients
      

    • 2 bell peppers capsicum, pahadi mirch
    • 2 1/2 potatoes boiled, peeled and roughly mashed
    • 1 1/2 tsp salt
    • 1 tsp cumin seeds jeera
    • 3 tsp coriander powder dhania
    • 1/2 tsp red chili powder
    • 1/2 tsp mango powder amchoor
    • 1/2 tsp garam masala
    • 1 Tbsp green chili finely chopped
    • 1 Tbsp oil canola or vegetable

    Instructions
     

    • Add all the spices to mash potatoes to make filling, salt, cumin seeds, coriander powder, red chili powder, mango powder, garam masala, and green chilies.
    • Cut tops and bottoms of bell peppers; discard seeds and membranes.
    • Stuffed the bell peppers and slice them in half inch thick, use sharp knife. Depends the size of bell peppers how many slices you will make.
    • Press them gently to make sure potatoes stays inside the bell pepper rings.
    • Heat the heavy flat bottom sauce pan on medium heat and generously grease the pan.
    • Spread the bell pepper rings into skillet, do not overlap. Cover the pan and let it cook for about 1-2 minutes.
    • Remove the cover and turn the rings gently and press them lightly to ensure potatoes stays into the bell pepper rings. I cover the pan to make sure bell peppers are cooked, make sure they are not mushy. Cook the bell peppers from each side till they are golden brown. Stuffed bell peppers ready to serve.
    • Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes.

    Notes

    Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes.
    You can also use stuffed bell peppers to make sandwich, I like to use kaiser rolls with lettuce leaves, cheese, and slices of tomatoes.
    Tried this recipe?Let us know how it was!

    Stuffed Bell Peppers Recipe

    Stuffed bell peppers are a versatile option for appetizers or party recipes, suitable for a variety of dietary needs including gluten-free and vegan preferences, featuring a flavorful filling of sautéed vegetables. In this stuffed bell peppers recipe, we’ll infuse vibrant flavors into bell peppers, creating a delightful dish that’s both visually appealing and satisfying. Stuffed bell peppers offer a medley of textures and tastes, making them a versatile addition to any meal. Let’s delve into how to make stuffed bell peppers that will impress even the most discerning palates.

    Preparation and Assembly

    To start, gather the necessary ingredients for the stuffing mixture. While the original recipe focuses on corn chaat, we’ll repurpose it to create a flavorful filling for our stuffed bell peppers. Begin by finely chopping tomatoes and green chilies. Sauté them in a pan until they turn golden brown, adding spices like cumin powder, coriander powder, and red chili powder for an extra kick of flavor. Then, mix in boiled corn kernels and season with salt to taste.

    Filling the Bell Peppers

    With the stuffing ready, it’s time to prepare the bell peppers for filling. Slice the tops off the bell peppers and remove the seeds and membranes from the insides, creating a hollow cavity perfect for holding the stuffing. Be sure to choose bell peppers that are firm and vibrant in color for the best results.

    Stuffing and Baking

    Carefully spoon the prepared stuffing mixture into each bell pepper, ensuring they are evenly filled. Place the stuffed bell peppers on a baking tray and bake them in a preheated oven until the peppers are tender and the filling is heated through. This process allows the flavors to meld together, resulting in a harmonious blend of tastes with every bite.

    Presentation and Serving

    Once baked to perfection, remove the stuffed bell peppers from the oven and let them cool slightly before serving. Garnish with fresh cilantro leaves for a pop of color and a burst of freshness. These stuffed bell peppers can be enjoyed as a standalone dish or paired with your favorite sides for a complete meal.

    Variations

    Experiment with different fillings to customize your stuffed bell peppers to suit your taste preferences. Try incorporating ingredients like cooked quinoa, black beans, or diced tofu for added protein and texture. You can also top the stuffed bell peppers with cheese before baking for a cheesy twist on this classic dish.

    Tips

    • When selecting bell peppers for stuffing, choose ones that are uniform in size and shape to ensure even cooking.
    • To save time, you can prepare the stuffing mixture in advance and store it in the refrigerator until ready to use.
    • For a spicy kick, add finely chopped jalapeños or serrano peppers to the stuffing mixture.
    • If you prefer a vegetarian option, omit the corn chaat and use a combination of vegetables like carrots, peas, and potatoes for the filling.

    Benefits

    Stuffed bell peppers are not only delicious but also packed with nutrients. Bell peppers are rich in vitamins A and C, as well as antioxidants that help boost immunity and promote overall health. By filling them with a variety of wholesome ingredients, you can create a nutritious meal that’s as satisfying as it is flavorful.

    FAQs

    Q: Can I use different colored bell peppers for this recipe?

    A: Yes, feel free to mix and match different colored bell peppers for a visually stunning presentation. Each color offers a slightly different flavor profile, adding depth to the dish.

    Q: How long will the stuffed bell peppers keep in the refrigerator?

    A: Stuffed bell peppers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat them in the oven or microwave before serving.

    Q: Can I freeze stuffed bell peppers for later?

    A: Yes, stuffed bell peppers can be frozen for future meals. Wrap them individually in plastic wrap and aluminum foil before placing them in the freezer. To reheat, thaw them overnight in the refrigerator and bake them in the oven until heated through.

    Other 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’s official website:

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

    These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Paneer Jalfrezi

    Paneer Jalfrezi

    Paneer Jalfrezi

    Paneer Jalfrezi

    Paneer Jalfrezi is an Indian-style stir-fry dish that tastes delicious and looks beautiful. This is also a popular restaurant dish. Paneer Jalfrezi is a quick and easy recipe to make. Serve Paneer Jalfrezi with paratha, naan, or plain rice.
    4.67 from 3 votes
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    Prep Time 15 minutes
    Cook Time 15 minutes
    Course paneer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • About 1 cup paneer cut in long strips about 1/4”
    • About 1 cup bell pepper cut in long strips about 1/4” – capsicum (I am using different color bell pepper for color)
    • About 1 cup of carrots cut into long strips
    • About 1 cup green beans cut into about 1” pieces
    • 1 tomato medium size cut into bite-size pieces
    • 3 tablespoons Oil
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon nigella seeds, kalonji
    • 1 tablespoon ginger thinly sliced
    • 1 tablespoon green chili chopped
    • 1/4 teaspoon turmeric
    • About 3/4 teaspoon salt
    • 1/4 teaspoon garam masala
    • 2 tablespoons Cilantro chopped

    Instructions
     

    Paneer jalfrezi vegetables should not be very soft, to taste best vegetables should be a little crisp. Vegetables are added in steps as all the vegetables take different time in cooking.

    • Heat the oil in a frying pan over medium-high heat. Oil should be moderately hot, add cumin seeds, and nigella as the seeds crack, add carrots, beans, and salt. Stir-fry for three to four minutes.
    • Add bell pepper, ginger, green chili, turmeric, and red chili powder, and stir fry for two to three minutes. Add paneer and tomatoes stir gently and cook until all the vegetables are tender.
    • Add garam masala and cilantro and stir gently until everything is mixed well. vegetables should be crisp, do not overcook.
    • Turn off the heat.
    Tried this recipe?Let us know how it was!

    Paneer Jalfrezi Recipe Unveiled for a Flavorful Veg Experience 

    Delight in the flavorful experience of Paneer Jalfrezi, a quick & easy Indian stir-fry dish. This vegetable-sautéed party recipe not only tastes delicious but also presents a beautiful culinary creation.

    1. Mastering the Art of Veg Paneer Jalfrezi: 

    Embark on a tantalizing journey as you delve into the intricacies of mastering the “Veg Paneer Jalfrezi Recipe.” Achieve a symphony of flavors and textures by exploring the artistry behind this exquisite dish. To perfect the ideal crispness, introduce a medley of vegetables in stages, ensuring each one acknowledges its distinct cooking time within the veg paneer jalfrezi recipe.

    In this culinary adventure, the meticulous orchestration of vegetable introduction contributes to the harmonious balance that defines the Veg Paneer Jalfrezi. Each step is an integral part of a carefully choreographed dance, ensuring that every element is brought to perfection, creating a delightful sensory experience.

    1. Sautéing Vegetables for Paneer Jalfrezi Perfection: 

    Elevate your cooking prowess by immersing yourself in the intricacies of sautéing vegetables for the perfect “Paneer Jalfrezi.” Begin this gastronomic escapade by heating a frying pan with oil over medium-high heat, a pivotal step in the Paneer Jalfrezi Recipe. Let the oil attain a moderately hot state before introducing the symphony of cumin seeds and nigella.

    As these seeds crackle, the infusion of carrots, beans, and a pinch of salt initiates a transformative three to four-minute stir-fry. This culinary alchemy ensures the vegetables retain their crispiness, unveiling a sensory delight in every bite of the paneer jalfrezi. The sizzle in the pan becomes a testament to the artful creation of a dish that transcends ordinary flavors.

    1. Elevating Flavors with Spice Blend in Veg Paneer Jalfrezi:

    Transform your kitchen into a haven of aromatic delights with the artful crafting of “Veg Paneer Jalfrezi.” Elevate the flavor profile by infusing a burst of spices into this captivating recipe. Add bell pepper, ginger, green chili, turmeric, and red chili powder, stirring this aromatic blend for an additional two to three minutes. This nuanced process sets the stage for the introduction of paneer and tomatoes, an essential act in the Veg Paneer Jalfrezi Recipe.

    Stir gently to orchestrate a dance of flavors and succulence, ensuring that every vegetable attains a tender state. The amalgamation of spice and succulence in the veg paneer jalfrezi recipe is an artful creation, promising a culinary experience that transcends the ordinary.

    1. Achieving Harmony with Garam Masala and Cilantro in Paneer Jalfrezi: 

    In the pursuit of culinary excellence, achieve a harmonious symphony in your “Paneer Jalfrezi.” Introduce the enchanting notes of garam masala and cilantro, stirring gently to ensure a uniform distribution. With a keen focus on preserving the crispiness of the vegetables, this meticulous step guarantees that every bite is a delightful balance of flavors.

    The interplay of garam masala and cilantro in the veg paneer jalfrezi recipe becomes the crescendo of a flavorful masterpiece. The result is a dish that not only tantalizes the taste buds but also showcases the expertise needed for a delectable paneer jalfrezi experience.

    1. Culmination and Perfection in Veg Paneer Jalfrezi:

    As you approach the culmination of your culinary endeavor, revel in the zenith of flavors in your perfectly crafted “Veg Paneer Jalfrezi.” A culmination was achieved by turning off the heat, marking the completion of this flavorful dish. This delightful creation, guided by a meticulous approach at every step, not only delights the senses but also exemplifies the expertise needed for an unparalleled paneer jalfrezi experience. Every detail, from the sizzling pan to the final turn of the heat, contributes to the creation of a dish that transcends ordinary expectations.

    If you liked this recipe. You must also try: Mirchi Vada, Kachori with Kadi, Palak Kadhi, Palak & Spinach Kofta Curry

  • Kache Kele Ki Sabji, Spicy Plantain, Raw Banana Sabji

    Kache Kele Ki Sabji, Spicy Plantain, Raw Banana Sabji

    Kele Ki Sabji (Banana Curry)

    Kache Kele Ki Sabji

    Spicy plantain, Kachhe Kele ki Sabzi , makes a delicious side dish. Plantain is green raw banana that is used for cooking. They do not have the sweetness or flavor as regular bananas, but taste amazing when cooked with  spices. I like to serve them with dal and rice.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course vegan
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cups plantain boiled peeled and sliced –green raw banana
    • 4 tablespoons oil
    • 1/8 teaspoon fenugreek seeds (mathi)
    • 1/2 teaspoon cumin seeds (jeera)
    • 2 tablespoons coriander powder (dhania)
    • 1/4 teaspoon turmeric (haldi)
    • 1/2 teaspoon red chili powder (lal mirch)
    • 1 teaspoon ginger shredded (adrak)
    • 1-1/4 teaspoon salt
    • 2 green chilies seeded and cut length wise in fours
    • 2 tablespoons cilantro finely chopped (hara dhania)
    • 1/2 teaspoon mango powder (amchoor)

    Instructions
     

    • Boil the plantain in pressure cooker with four cups of water over medium high heat. After pressure cooker start steaming lower the heat medium low and cook for 10 minutes. Turn off the heat and open the pressure cooker after all the steam has escaped. Plantain do not get very soft and mushy.
    • Peel the plantain and slice them about 1/8-inch-thick in half moon.
    • In a small bowl, mix the shredded ginger, coriander powder, chili powder, turmeric, and about 1/4 cup of water to make a paste.
    • Heat the oil in a frying pan over medium high heat. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
    • Add cumin seeds, and fenugreek seeds to the oil after seeds crack add spice mix and green chilies and stir for a minute until spices start leaving the oil. Lower the heat to medium.
    • Add bananas, and salt, and mix well with Masala. Stir fry for 4-5 minutes. While stir frying keep mashing the bananas in small pieces. All the bananas should be coated with the spices.
    • Add about 1/4 cup of water and cook again for 2-3 minutes, bananas should be little moist. Turn off the heat’
    • Lastly, add the mango powder and fresh cilantro, mix it well. Adjust the salt to your taste.
    • Spicy plantain is ready to serve.
    Tried this recipe?Let us know how it was!
  • Chatpate Aloo (Spicy Stir-Fry Potatoes)

    Chatpate Aloo (Spicy Stir-Fry Potatoes)

    Chatpate Aloo (Spicy Stir-Fry Potatoes)

    Chatpate Aloo (Spicy Stir-Fry Potatoes)

    Chatpate Aloo or spicy stir-fry potatoes is a tangy and delicious spicy dish. These Stir-fried potatoes with green chili and tamarind give a very unique flavor. Chatpate Aloo is perfect as a delicious appetizer or you can serve them as a side dish with any meal.
    No ratings yet
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cups potatoes boiled peeled and cubed in byte size
    • 4 tablespoons oil, I like canola oil
    • 1 teaspoon cumin seeds, jeera
    • 1 teaspoon salt
    • 2 tablespoons green chili finely chopped, adjust to your taste
    • 1/4 teaspoon chili flake
    • 1 teaspoon finely shredded ginger
    • 2 tablespoons tamarind paste (do not use concentrated Tamarind)
    • 1/4 teaspoon sugar
    • 1/4 cup cilantro chopped
    • 2-3 tablespoons water

    Instructions
     

    • Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan.
    • Add cumin seeds after seeds crack add potatoes and sprinkle the salt over potatoes.
    • Stir-fry until potatoes are light golden brown this should take about 6-7 minutes. Add ginger, green chilies and chili flakes. Stir for about a minute.
    • Add tamarind paste, and sugar mix it well. Add water as needed about 2-3 tablespoons. Potatoes should be moist.
    • Turn off the heat and add cilantro. Mix it well and serve chatpata aloo hot.
    Tried this recipe?Let us know how it was!

    Chatpate Aloo Fry Recipe: Spicy Potatoes 

    Chatpate Aloo is a delightful dish featuring sautéed potatoes seasoned with a tantalizing blend of spices. This recipe is perfect for various occasions including appetizers, gluten-free diets, lunch box suggestions, quick & easy meals, snacks, and especially suits vegan and vegetarian preferences. The potatoes are cooked to perfection, creating a crispy exterior while remaining tender inside. Bursting with flavor, Chatpate Aloo offers a satisfying experience with its spicy and aromatic profile, making it a popular choice among those seeking a delicious and wholesome dish.

    1. Preparing the Potatoes 

    To begin making the chatpate aloo fry, start by washing and peeling the potatoes. Cut them into small cubes or slices, depending on your preference. This step is crucial as it ensures even cooking and allows the flavors to penetrate the potatoes evenly. Chatpate aloo fry is all about the spicy and tangy flavors, so make sure to cut the potatoes into bite-sized pieces for maximum flavor impact.

    1. Frying the Potatoes 

    Heat oil in a pan and add cumin seeds to it. Once the cumin seeds start to splutter, add the diced potatoes to the pan. Fry the potatoes on medium heat until they turn golden brown and crispy on the edges. This step is essential as it gives the chatpate aloo fry its characteristic texture and crunchiness. Make sure to stir the potatoes occasionally to ensure even frying.

    1. Adding Spices 

    Once the potatoes are fried to perfection, it’s time to add the spices. Sprinkle turmeric powder, red chili powder, and chatpate masala over the fried potatoes. Adjust the quantity of spices according to your taste preferences. The chatpate masala is the star ingredient of this dish, adding a unique blend of tangy and spicy flavors to the chatpate aloo fry. Stir well to coat the potatoes evenly with the spices.

    1. Seasoning and Garnishing 

    Next, add salt to taste and squeeze fresh lemon juice over the chatpate aloo fry. The lemon juice adds a refreshing tanginess to the dish, balancing out the heat from the spices. Garnish the dish with freshly chopped cilantro leaves for a burst of freshness and color. Cilantro not only enhances the visual appeal of the dish but also adds a subtle herbaceous flavor that complements the spicy potatoes perfectly.

    1. Serving 

    Once the chatpate aloo fry is ready, transfer it to a serving platter and serve hot. This spicy potato dish is perfect as a side dish or snack and pairs well with roti, naan, or rice. You can also enjoy it on its own as a delicious and flavorful appetizer. Serve it with your favorite chutney or dip for an extra kick of flavor. Whether you’re entertaining guests or craving a spicy snack, chatpate aloo fry is sure to satisfy your taste buds with its bold and irresistible flavors.

    Tips: 

    To make the chatpate aloo fry even spicier, you can add finely chopped green chilies along with the spices.

    For added crunchiness, you can coat the potatoes in a thin layer of cornstarch before frying them.

    If you don’t have chatpate masala on hand, you can make your own by combining equal parts of chaat masala, amchur (dried mango powder), and black salt.

    Variations: 

    Chatpate Aloo Chaat: Turn this chatpate aloo fry into a delicious chaat by topping it with yogurt, tamarind chutney, tomatoes, and sev (crispy chickpea noodles).

    Chatpate Aloo Sandwich: Use the chatpate aloo fry as a filling for sandwiches along with some mint chutney and sliced vegetables for a spicy and satisfying meal.

    Benefits: 

    Potatoes are a good source of vitamins and minerals, including vitamin C, potassium, and B vitamins.

    The spices used in chatpate aloo fry, such as turmeric and red chili powder, have anti-inflammatory and antioxidant properties.

    Lemon juice adds vitamin C to the dish, which boosts immunity and aids in digestion.

    Cilantro is rich in antioxidants and may help lower blood sugar levels and improve heart health.

    FAQs: 

    Q: Can I make chatpate aloo fry ahead of time? 

    A: While chatpate aloo fry is best enjoyed fresh and hot, you can prepare the fried potatoes in advance and store them in an airtight container in the refrigerator. When ready to serve, reheat the potatoes in a pan and add the spices and seasonings.

    Q: Can I use sweet potatoes instead of regular potatoes? 

    A: Yes, you can definitely use sweet potatoes to make chatpate aloo fry. Sweet potatoes add a slightly sweet and earthy flavor to the dish, which pairs well with the spicy and tangy seasonings.

    Q: Is chatpate aloo fry spicy? 

    A: Yes, chatpate aloo fry is meant to be spicy, thanks to the addition of red chili powder and chatpate masala. However, you can adjust the level of spiciness according to your taste preferences by reducing the amount of chili powder or omitting it altogether.

    Explore more recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

     

  • Paneer Bhurji

    Paneer Bhurji

    Paneer Bhurji

    Paneer Bhurji

    Paneer bhurji is a delightful and spicy paneer dish. Paneer bhurji is a quick and easy recipe to make, made from crumbled paneer simmered in spicy tomato gravy. Paneer bhurji tastes great with roti, paratha, or even with regular bread! This is also makes a good stuffing for dosas or vegetable Frankie rolls.
    5 from 1 vote
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    Course paneer
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 cup paneer cut in small pieces
    • 1 cup tomatoes chopped
    • 1/2 cup green peas, I am using frozen green peas
    • 2 tablespoons oil
    • 1/2 tsp cumin seeds (jeera)
    • 2 bay leaves
    • 1 tablespoon finely chopped green chilies
    • 2 teaspoon coriander powder (dhania)
    • 1/2 tsp chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon sugar
    • 1/4 teaspoon garam masala
    • 2 tablespoons finely chopped coriander (dhania)

    Instructions
     

    • Soak the paneer in hot water with 1/4 teaspoon of salt for five minutes. Drain the water and crumbled the paneer. This process will make the paneer soft, if you are using the fresh paneer skip this step. Set aside.
    • Heat the oil in sauce pan over medium heat; after oil is moderately hot add cumin seeds.
    • After the seeds crack add green peas, and green chili stir for about one minute. Add tomatoes, coriander, salt, sugar and red chili powder, stir and mix well. Cover the pan and cook for 3-4 minutes till the tomatoes and peas becomes soft.
    • Add paneer stir and cook for 1-2 minutes. Don’t cook the paneer for a long time as paneer will lose the softness. If it is too dry add few spoons of water. Lastly add chopped coriander leaves to paneer bhurji and mix.
    • Serve paneer bhurji with rotis, plain parathas or with a toast.

    Notes

    Notes, if you are using the paneer bhurji for stuffing then don’t the water, bhurji should be dry in texture.
    Tried this recipe?Let us know how it was!

    Paneer Bhurji Recipe: Crafting the Perfect Indian-Style Dish

    Indulge in the savory goodness of vegetables sauteed paneer Bhurji, a quick & easy party recipe. This delightful, spicy dish features crumbled paneer simmered in a flavorful, gluten-free tomato gravy. Elevate your dining experience with this quick and easy paneer delight!

    Step 1: Soaking and Crumbling Paneer for Paneer Bhurji

    In the first phase of understanding how to make Paneer Bhurji, immerse the paneer in hot water with a quarter teaspoon of salt for five minutes. This crucial soaking process contributes to the softness of the paneer, a key aspect of the authentic paneer bhurji Indian style. Following this, carefully drain the water and proceed to crumble the paneer, enhancing the overall texture of the dish.

    Step 2: Sautéing Cumin Seeds and Building Flavor in Paneer Bhurji Recipe

    As you embark on the journey of preparing this delectable paneer bhurji Indian style, heat oil in a saucepan over medium heat. Once the oil reaches the desired temperature, introduce cumin seeds, infusing the dish with a distinct aroma. Let the seeds crackle, then add green peas and green chili, stirring for about a minute. This process forms the flavorful foundation of the paneer bhurji recipe.

    Step 3: Cooking Tomatoes, Spices, and Peas for Paneer Bhurji

    Continuing the exploration of how to make paneer bhurji, incorporate tomatoes, coriander, salt, sugar, and red chili powder into the pan. Thoroughly mix these ingredients to coat the vegetables, creating a harmonious blend of spices in your paneer bhurji Indian style. Cover the pan and allow the mixture to cook for 3-4 minutes, ensuring the tomatoes and peas reach a soft, succulent state.

    Step 4: Incorporating Paneer and Finalizing Paneer Bhurji Recipe

    Now, in the heart of the paneer bhurji recipe, gently introduce the crumbled paneer into the aromatic mixture. Stir it delicately, ensuring an even distribution throughout the dish. Cook for a brief 1-2 minutes, being mindful not to overcook the paneer as it might compromise its softness. If needed, add a few spoons of water to maintain the desired consistency. For the finishing touch, generously sprinkle chopped coriander leaves into the paneer bhurji Indian style, elevating the flavors to perfection.

    Step 5: Serving the Versatile Paneer Bhurji

    As you present your culinary creation, serve the paneer bhurji with rotis, plain parathas, or toast. The adaptability of this dish makes it a delightful addition to any meal. Whether enjoyed on its own or used as a stuffing, it is recommended to maintain a dry texture if you plan to utilize the paneer bhurji Indian style for stuffing purposes.

    If you liked the recipe of Paneer Bhurji you may also try: Spinach Kofta Curry, Urad Dal Kachori, Hara Bhara Kabab, Cocktail Green Peas Samosa & Paneer Makhani

  • Masala Zucchini

    Masala Zucchini

    Masala Zucchini

    Masala Zucchini

    Masala Zucchini has a nutty and spicy flavor. It's great as a side dish. For this recipe, I used a popular Bengali spice mixture known as punch poran. Punch poran is a blend of five spices which gives a very unique flavor to Zucchini.
    4.67 from 3 votes
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    Course vegan
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 2 zucchini large size with skin, sliced in 1/2 inch thick. This will make about 4 cups of sliced zucchini
    • 1 tablespoon oil
    • 1/2 teaspoon cumin seeds (jeera)
    • 1/4 teaspoon fenugreek seeds (Methi dana)
    • 1/4 teaspoon mustard seeds (rai)
    • 1/4 teaspoon fennel seeds (saunf)
    • 1/4 teaspoon nigella seeds (kalonji)
    • 2 whole red chilies
    • 1/4 teaspoon red chili powder
    • 1/4 teaspoon turmeric (haldi)
    • 1/2 teaspoon heaping salt
    • 1 teaspoon sugar
    • 1/2 teaspoon mango powder (amchoor)
    • 1 teaspoon lemon juice

    Instructions
     

    • Mix the first 5 spices to make Punch Poran cumin, fenugreek, mustard, fennel, and nigella seeds. Set aside.
    • Heat the oil in a flat sauce pan over medium high heat. When oil is moderately hot add the spice mix as cumin seeds and mustard seeds crack add whole red chili stir for few seconds. Add turmeric, red chili powder and salt stir and add zucchini.
    • Stir fry for about 1 minute lower the heat to low medium, and cover the pen. Let it cook for about 2-3 minutes, doing this zucchini will leave the moisture that will help to stir fry them.
    • Remove the cover bring the heat to medium high and stir fry for about 3-4 minutes. Zucchini should be tender not mushy.
    • Add sugar, mango powder and lemon juice, stir and mix it well. Turn off the heat Masala  Zucchini is ready to serve.
    • Serve Masala Zucchini with roti, paratha or any bread. This also good with rice.

    Notes

    Notes
    1. First 5 spice mix cumin, fenugreek, mustard, fennel, and nigella seeds known as Punch Poran. You can make your own mix or buy the mix in Indian grocery store.
    2. This recipe works best with large and firm zucchini.
     
    Variations
    You can also use bottle gourd (in Hindi it is known as lauki, or ghia) but do peel the skin before slicing and slice them about the same size.
    Tried this recipe?Let us know how it was!

  • Aloo Methi (Potatoes with Fenugreek Leaves)

    Aloo Methi (Potatoes with Fenugreek Leaves)

    Aloo Methi

    Aloo Methi (Potatoes with Fenugreek Leaves)

    Aloo Methi is a delicious vegetable dry dish made with potatoes, fenugreek leaves, and a combination of spices. Fenugreek is a green leafy vegetable with a unique taste that is packed with nutrients. There are many health benefits of fenugreek. This dish is delicious in addition to being healthy!
    4 from 2 votes
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    Course vegetable
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 medium size potatoes peeled and cubed byte size; this will make about 3 cups of cubed potatoes.
    • 3 tablespoons oil
    • 1/2 teaspoon cumin seed (jeera)
    • 1/8 teaspoon asafetida (hing)
    • 3 whole dry red chilies broken in 2 pieces
    • 1/4 teaspoon turmeric (haldi)
    • 1 tablespoon coriander powder (dhania)
    • 2 cups fenugreek leaves chopped or 1/2 cup dry fenugreek leaves (kasoori methi)
    • 1 teaspoon salt
    • 1/4 teaspoon red chili powder
    • 1/2 teaspoon mango powder (amchoor)

    Instructions
     

    • Wash peeled and cut the potatoes in small cubes.
    • 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.
    • When the cumin seeds crack, add asafetida, and red chilies stir for few seconds add potatoes stir add turmeric, coriander powder, red chili powder, salt and fenugreek leaves. Mix it well and cover the sauce pan.
    • Turn down heat to medium. Let it cook until potatoes are tender and cooked well it should take about 15 minutes. Do stir one or two times in between.
    • From some sides potatoes will be light brown in color. If potatoes appear to be very dry add one or two tablespoons of water.
    • After potatoes cooked well, add the mango powder and mix it well. Turn off the heat. Aloo Methi is ready to serve.

    Notes

     Suggestions
    1. Aloo Methi tastes great with plain paratha, Kadhi Rice etc.
    2. I like left over for making sandwiches.
    Tried this recipe?Let us know how it was!

  • Spicy Green Peas

    Spicy Green Peas

    Spicy Green Peas

    Spicy Green Peas

    Spicy Peas, touch of spices added to sweetness from peas and sourness from lemon makes this a great snack or a side dish. This is an easy recipe to make. Bright green color gives a nice touch to any meal.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cups green peas, frozen preferred baby peas
    • 1-1/2 tbsp oil
    • 3/4 tsp cumin seeds jeera
    • 2 tsp ginger chopped
    • 1-1/2 tsp green chili chopped
    • 1 tsp salt
    • 1/4 tsp black pepper
    • 2 tbsp cilantro chopped hara dhania
    • 2 tsp lemon juice

    Instructions
     

    • Thaw the peas and pat dry.
    • 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 as they crack add green chili and ginger, stir for few second add green peas and salt.
    • Cook for about 4-5 minutes string occasionally, till peas are tender. Add black pepper and cilantro mix it well.
    • Turn off the heat and squeeze the lemon juice over and stir.Spicy green peas are ready to serve!

    Notes

    Serving suggestions: Serve Spicy green peas hot or at room temperature. 
    Serve this as a snack or as a side dish with any dal or gravy base dish.
    Spicy Green Peas also good for sandwiches or making wrap 
    Tried this recipe?Let us know how it was!

    Spicy Green Peas Masala Recipe

    Spicy Green Peas Masala is a delectable dish that combines the freshness of green peas with a fiery kick of spices. It’s perfect for those seeking appetizers or snacks that are gluten-free, low in fat, and vegan-friendly. This quick and easy recipe involves sautéing green peas along with a blend of aromatic spices. The result is a flavorful dish bursting with the natural goodness of vegetables, making it a healthy and satisfying choice for any occasion. If you’re looking for an enticing and flavorful dish to tantalize your taste buds, this spicy green peas masala recipe is just what you need. Bursting with aromatic spices and the freshness of green peas, this dish is a delightful treat for both spice enthusiasts and lovers of comfort food. Let’s dive into the steps of how to make this irresistible spicy green pea masala.

    Step 1: Preparing the Ingredients

    Before diving into the cooking process, gather all the necessary ingredients. You’ll need fresh or frozen green peas, tomatoes, ginger, green chilies, and a blend of spices including cumin, coriander, turmeric, and garam masala. Make sure to have some oil on hand for sautéing.

    Step 2: Sautéing the Aromatics

    Heat some oil in a pan over medium heat. Add ginger, and green chilies to the pan. Sauté them until they turn golden brown and release their aromatic flavors. This forms the flavorful base of our spicy green pea masala.

    Step 3: Adding the Spice Mix

    Once the aromatics are nicely sautéed, it’s time to add the spice mix. Sprinkle in the ground cumin, coriander, turmeric, and garam masala. Stir the spices well evenly, allowing them to toast slightly and develop a rich, deep flavor profile.

    Step 4: Introducing the Green Peas

    Now, it’s time to add the star ingredient: the green peas. Whether you’re using fresh peas or frozen ones, toss them into the pan and mix them thoroughly with the spice-infused mixture. Let the peas cook for a few minutes, allowing them to absorb all the wonderful flavors.

    Step 5: Simmering with Tomatoes

    Next, add diced tomatoes to the pan. Tomatoes not only add a tangy sweetness to the dish but also contribute to its vibrant color. Stir everything together and let the mixture simmer gently, allowing the tomatoes to soften and meld with the other ingredients.

    Step 6: Adjusting Seasonings

    Taste the spicy green peas masala and adjust the seasonings according to your preferences. If you prefer it spicier, you can add more green chilies or a pinch of red chili powder. For extra richness, you can sprinkle in some cream or coconut milk.

    Step 7: Garnishing and Serving

    Once the flavors have melded beautifully and the green peas are tender, garnish the dish with freshly chopped cilantro leaves. This adds a burst of freshness and color to the dish. Serve the spicy green peas masala hot with rice, roti, or naan for a satisfying meal that’s sure to impress.

    Variations:

    • For a creamier texture, you can blend a portion of the cooked green peas masala to create a thick gravy.
    • Add diced potatoes or paneer cubes along with the green peas for an extra layer of flavor and texture.
    • Experiment with different spices and herbs to customize the dish according to your taste preferences.

    Benefits:

    • Green peas are a good source of vitamins, minerals, and fiber, making this dish not only delicious but also nutritious.
    • The spices used in this recipe, such as turmeric and cumin, are known for their anti-inflammatory and digestive properties.

    FAQs:

    Can I use canned peas instead of fresh or frozen ones?

    • While fresh or frozen peas are recommended for the best flavor and texture, you can use canned peas if that’s what you have on hand. Just make sure to drain and rinse them before adding them to the dish.

    Is this dish suitable for vegetarians and vegans?

    • Yes, this spicy green peas masala recipe is entirely plant-based and suitable for both vegetarians and vegans. Just make sure to use oil instead of ghee for a vegan-friendly version.

    Can I make this dish ahead of time?

    • Yes, you can prepare the spicy green peas masala ahead of time and store it in the refrigerator for a few days. Simply reheat it gently on the stovetop or in the microwave before serving.

    For more delightful recipes like this one, explore other offerings in Manjula’s Kitchen, such as Paneer Tikka Masala, Chole (Chickpea Curry), and Aloo Gobi (Potato Cauliflower).

  • Aloo Jeera (Potatoes with Cumin Seeds)

    Aloo Jeera (Potatoes with Cumin Seeds)

    Aloo Jeera

    Aloo Jeera

    Aloo Jeera is a quick & easy yet a delicious side dish. This can compliment any meal. A whole cumin seeds have a slightly nutty flavor. In this recipe cumin seeds are one of the main spices. It makes up for a nice vegetable dry dish as a lunchbox option.
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    Prep Time 5 minutes
    Cook Time 10 minutes
    plus boiling potatoes 25 minutes
    Total Time 15 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 cups about 5 medium size potato boiled peeled and cut into bite size pieces
    • 2 tbsp oil
    • 1-1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 tbsp ginger thinly sliced adrak
    • 2 green chili seeded and sliced length wise hari mirch
    • 1-1/2 tsp crushed coriander dhania
    • 1/4 tsp turmeric haldi
    • 1/4 tsp red chili powder
    • 1 tsp salt
    • 1 tsp mango powder amchoor
    • 2 tbsp cilantro finely chopped hara dhania

    Instructions
     

    • Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan. Add cumin seeds and asafetida after seeds crack add ginger and green chilies and stir for few seconds.
    • Reduce the heat to medium. Add all the remaining spices, coriander, turmeric, chili powder, mango powder, and salt. Stir for few seconds.
    • Add potatoes and mix well with Masala. Stir fry for 4-5 minutes. All the potatoes should be coated with spices.
    • Turn off the heat and add cilantro. Mix it well and serve it hot.

    Notes

    Notes:  Jeera Aloo also can be served as snack or chat drizzling with whipped yogurt and tamarind chutney. Make sandwiches, use left over Roti or Paratha and roo Aloo Jeera to make a Wrap and these wrap make a good lunch box meal.
    Tried this recipe?Let us know how it was!

  • Stir Fry Collard Greens

    Stir Fry Collard Greens

    Stir Fry Collard Greens

    Stir Fry Collard Greens

    Stir-Fry Collard Green is a delicious healthy nutrient-packed dish. This appetizer dish compliment any meal.
    No ratings yet
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    Course vegan
    Cuisine Indian
    Servings 5 people

    Ingredients
      

    Ingredients

    • About 8 collard green leaves or 4 cups sliced
    • 1 tablespoon oil
    • 1 teaspoon cumin seeds (jeera)
    • 4 whole red chilies
    • 1 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 teaspoon shredded ginger
    • 1 teaspoon lemon juice

    Instructions
     

    Method

    • Wash each leaves of collard greens thoroughly.
    • Collard greens have thick vein running in the center of the leaf. Make sure to cut the leaf from both sides of the vein.
    • Bunch the leaves together, roll them tightly and cut them crosswise in thin strip.
    • In a wide heavy pan heat the oil over medium heat. Add cumin seed. As seeds crack add red chilies and stir for a few seconds.
    • Next add collard green, salt and ginger and increase the heat to medium high. Stir–fry for 3-4 minutes. When the leaves are tender, turn off the heat.
    • Add black pepper and lemon juice over greens and stir. The collard greens are ready to serve.

    Notes

    Serving Suggestions
    1. Serve them as a side dish.
    2. Garnish the plain rice with Stir Fry Collard Greens; this gives a nice color and texture to rice.
    3. Take a toasted bagel or slice of bread spread the cream cheese and garnish with stir-fry collard green to make an open face sandwich.
    4. I also like to use them in grilled cheese sandwich.
    Tried this recipe?Let us know how it was!

  • Stuffed Karela (Bitter Melon)

    Stuffed Karela (Bitter Melon)

    Stuffed Karela (Bitter Melon)

    Stuffed Karela (Bitter Melon)

    Stuffed karela makes a great side dish to any meal. Karelas have many health benefits including a home remedy for diabetes.
    5 from 3 votes
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Marinating Time 1 hour
    Total Time 30 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For the Marinate:

    • 4 karela bitter melon
    • 1 tbsp salt
    • 1 tbsp lemon juice

    For the Filling

    • 2 tbsp oil
    • 1 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 2 tbsp besan gram flour
    • 1 tbsp coriander powder dhania
    • 1 tbso fennel seed powder saunf
    • 1-1/2 tsp salt
    • 1/2 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1-1/2 tbsp mango powder amchoor

    For Cooking

    • 2 tbsp oil
    • 1/2 tsp salt
    • also need thread to wrap

    Instructions
     

    Preparing the Kerala

    • Wash karelas thoroughly and using a knife, scrape the skin. Set the scrapes aside.
    • Make a slit in the karelas length wise and remove the seeds. Add karelas and the skin scrapings to a bowl. Mix and sprinkle with salt and lemon juice. Let it marinate for at least an hour.
    • Squeeze the karelas to remove all the marinade. Wash karelas twice with hot water and then squeeze out all the water. Separate the scrapings from the whole karelas.

    Preparing the Filling:

    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add the cumin seeds and asafetida to the oil. After the cumin seeds crack, add the karela scrapings and stir fry for about 2 minutes.
    • Add gram flour (besan) and stir-fry for another minute.
    • Add all the remaining dry spices: coriander powder, fennel powder, turmeric, chili powder, and mango powder. Sauté for a minute and then turn off the heat.
    • Stuff the split karelas with this spice mixture (there should be some spice mix remaining, which will be used later). Tie the karelas with a thread so that the stuffing does not come out while cooking.

    Cooking the Stuffed karelas:

    • Add 2 tablespoons of oil in a sauce pan over medium heat. Spread the stuffed karelas in the pan and sprinkle with salt. Cover the pan and let it cook for about 2 minutes.
    • Turn the karelas over to the uncooked side and cook for about 1 minute. Repeat until all four sides of the karelas are cooked.
    • Sprinkle 2 tablespoons of water and the remaining spice mixture over the karelas. Cover the pan and let it cook for 2 more minutes.
    • Remove the lid to see if the karelas are tender. Gently turn them over a few more times, making sure they are covered with the spice mixture.

    Notes

    Notes
    Stuffed karela can be served hot or cold and can be refrigerated up to a week.
    Variations
    For a slightly sweeter taste add 2 tablespoons of sugar to the cooked spice filling, prior to stuffing the karela.
    I like to Serve Karela with Urad Dal Tadka, Mixed Dal, Dal Makhini and Rice
    Keyword Bitter Melon, Diabetic Friendly, Healthy Side Dish
    Tried this recipe?Let us know how it was!

  • Gajar Matar (Carrots With Green Peas)

    Gajar Matar (Carrots With Green Peas)

    Gajar Matar

    Gajar Matar (Carrots With Green Peas)

    Gajar Matar is a healthy and quick & easy recipe to make. This mildly spiced, colorful dish can compliment just about any meal.
    No ratings yet
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    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients

    • 2 cups carrots diced in about 1/2 inch pieces
    • 1 cup potato cubed in about ½ inch pieces
    • 1 cup green peas
    • 2 tablespoons oil
    • 1 teaspoon carom seeds (ajwain)
    • 4 whole red chilies
    • 1 tablespoon coriander powder (dhania)
    • 1/2  teaspoon turmeric (haldi)
    • 1 teaspoon salt
    • 1 teaspoon lemon juice

    Instructions
     

    Method

    • Heat the oil in a saucepan, on medium heat.Add carom seeds.   The oil should NOT be very hot as the carom seeds will burn and lose their flavor.
    • Add whole red chilies and turmeric and stir for a few seconds.
    • Add carrots, potatoes, green peas,  coriander powder, and salt.  Mix well.
    • Cover the pan and let it cook on medium heat for 10 minutes until the vegetables are tender. Stir occasionally. Turn off the heat when done.
    • Add the lemon juice and stir.
    • Serve hot.
    Tried this recipe?Let us know how it was!

  • Stir-Fry Arbi (Taro Root)

    Stir-Fry Arbi (Taro Root)

    Spicy Arbi Tarrow Roots

    Stir-Fry Arbi (Taro Root)

    Arbi is stir-fry and mildly spiced with light crunch makes a great side dish or also can be served as an appetizer. Aroma of carom seeds (ajwain) makes this dish a very inviting snack.
    No ratings yet
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    Course Appetizer
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 6 medium size Taro roots (arbi) or about 3 cups sliced taro roots
    • 3 tablespoons oil
    • 4 whole dry red pepper
    • 1 teaspoon carom seeds (ajwain seeds)
    • 2 teaspoon coriander powder
    • 1/4  teaspoon turmeric
    • 1/4  teaspoon red chili powder
    • 1 teaspoon salt adjust to taste
    • 1/2  teaspoon mango powder (amchoor) adjust to taste

    Instructions
     

    Method

    • Wash the taro roots and pat dry. Peel them and slice them about 1/8” thick.
    • Heat the oil in a frying pan over medium high heat.
    • Add carom seeds (ajwain) and whole red pepper, stir-fry for few seconds until red pepper has become little dark in color.
    • Add sliced taro roots stir-fry for 2 to 3 minutes and cover.
    • Let it cook for 5 to 6 minutes or until they are tender (stir once or twice in between) and cover it back until they are tender.
    • Next add salt stir and cover for about 2 minutes.
    • Now add coriander powder, red chili powder, and turmeric stir fry until taro roots are light golden brown this will take about 4 minutes. Add mango powder and stir.
    • Taro roots will be lightly crunch.
    • Enjoy it!
    Tried this recipe?Let us know how it was!

  • Spicy Squash – Kaddu Ki Subji

    Spicy Squash – Kaddu Ki Subji

    Spicy Squash

    Spicy Squash

    This is a north Indian dish, spicy, sweet and sour taste all in one. Typically this dish is served with puri and kachori (puri stuffed with urad dal).
    4.84 from 6 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Side Dish
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 4 cups sliced squash, I am using acorn squash ladoo
    • 3 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 1/2 tsp fenugreek seeds Methi dana
    • 1 tbsp coriander powder dhania
    • 1 tbsp fennel seeds coarsely ground saunf
    • 1/2 tsp turmeric haldi
    • 1 tsp chili powder adjusts to taste
    • 1/2 tsp paprika
    • 1 tsp salt
    • 4 whole dried red chilies
    • 1 tbsp shredded ginger
    • 1 tbsp lemon juice
    • 1 tbsp mango powder
    • 2 tbsp chopped cilantro hara dhania

    Instructions
     

    • Peel and cut the squash into cubes. Save about ¼ of the squash peel and chop them.
    • In a small bowl, mix the shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and ¼ cup 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 cracks right away oil is ready. Add cumin seeds and asafetida after seeds crack add fenugreek seeds and red chilies and stir for a few seconds.
    • Add the spice paste and stir-fry for a minute until spices start leaving the oil.
    • Add the squash, squash peels, salt, and ¼ cup of water. Mix well. Cover the pan and let it cook on medium heat until the vegetables are tender. Squash will be semi mushy.
    • Make sure to stir gently every 3 to 4 minutes. Check if more water is needed.
    • Lastly, add the mango powder, sugar and chopped cilantro. Mix everything and cover for a minute. Adjust the salt to your taste.

    Notes

    Tips: I have used acorn squash but any squash can be used whatever is available for example banana squash, butternut squash, buttercup squash etc. The only one I know does not work is spaghetti squash and pumpkin.
    Suggestion: The recipe is with many blends of spices and great aroma makes a great dish to serve with plain rice. Just make the dish with extra gravy by adding more water on step 9. Serve with Puri, in North India Spicy Squash served with Urad Dal Puri. 
    Tried this recipe?Let us know how it was!

    Indian Squash Recipe | Butternut Squash Indian Recipes | Manjula’s Kitchen 

    Indian cuisine is renowned for its rich and diverse flavors, one such delightful gluten-free vegetable curry-based  Indian Squash Recipe is spicy squash Indian curry a dish that embraces the vibrant colors and aromatic spices synonymous with Indian cooking. To start select a fresh squash, preferably Butternut or Acorn Squash, though other options like banana squash or buttercup squash can also be employed. It’s worth noting that spaghetti squash and pumpkin are not recommended for this particular squash recipe Indian.

    The first step involves the preparation of the squash, a crucial task to ensure the perfect texture in the final dish. Peel and cut the squash into cubes, reserving about ¼ of the squash peel for later use. This unique touch adds both texture and visual appeal to the Butternut Squash Sabzi.

    The heart of the dish lies in the aromatic spice blend that brings the Indian flavors to life. In a small bowl, combine shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and water to create a flavorful paste. This amalgamation of spices forms the base, infusing the squash with a medley of tastes that are quintessentially Indian.

    As the pan sizzles with anticipation, heat the oil to the right temperature. A simple test with cumin seeds determines the readiness of the oil; a crackling cumin seed indicates the perfect moment. Add cumin seeds, asafetida, fenugreek seeds, and red chilies to the hot oil. The ensuing aroma is a testament to the robust flavors that will unfold.

    The spice paste takes center stage as it sizzles in the pan. Stir-fry for a minute until the spices release their essence into the oil, creating a tantalizing blend. Now, it’s time for the star of the show – the cubed squash, along with the reserved squash peels. Sprinkle salt, add water, and cover the pan, allowing the vegetables to simmer and tenderize. The squash transforms into a semi-mushy consistency, absorbing the myriad spices infused in the dish.

    A gentle stir every few minutes ensures even cooking, and periodic checks determine if more water is needed to maintain the desired texture. The Butternut Squash Sabzi takes shape, with the kitchen filled with the heady aroma of Indian spices.x

    In the final act, add mango powder, sugar, and chopped cilantro, elevating the dish with a burst of tanginess and freshness. The amalgamation of flavors is perfected as everything melds together under the lid for a minute. A final adjustment of salt ensures the dish is tailored to individual taste preferences.

    As the Butternut Squash Sabzi graces the dining table, it presents a feast for the senses. The blend of spices, the semi-mushy texture of the squash, and the infusion of mango powder create a symphony of flavors that captivate the palate. This Indian squash recipe is not just a dish; it’s a celebration of culinary prowess and cultural richness amongst all other butternut squash Indian recipes.

    For those seeking variety in acorn squash recipes, this recipe seamlessly transitions to accommodate Acorn Squash. The versatility of this Indian squash recipe allows for a delightful twist using acorn squash, offering a slightly different flavor profile while still capturing the essence of Indian cuisine. Acorn squash recipes in Indian households often mirror the steps of this Butternut Squash Sabzi, proving that the charm of this dish transcends the specific type of squash used.

    In the realm of squash recipes Indian cuisine has a lot to offer, this Butternut Squash Sabzi stands out as a testament to the creativity and depth of flavor inherent in Indian cooking. Its adaptability with various types of squash ensures that households can explore the rich tapestry of Indian cuisine, savoring the distinctive tastes and aromas that make every bite a culinary adventure. Whether served with plain rice or accompanied by Urad Dal Puri in North India, this spicy squash dish is a gastronomic delight that bridges the gap between tradition and innovation in the realm of Indian cooking.

    If you liked this recipe then you must also try: Squash Ice Cream on Warm Squash Halwa, Butternut squash Badam Halwa, Butternut Squash & Almond Baked Crumble, Butternut Squash Risotto

  • Asparagus With Ginger

    Asparagus With Ginger

    Asparagus with Ginger Recipe by Manjula

    Asparagus With Ginger

    Stir-fry asparagus is healthy and simple to prepare, yet very delicious.  Asparagus With Ginger is a beautiful dish to serve and makes a great appetizer or a side dish.
    Recipe serves 4.
    5 from 2 votes
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 bunch of asparagus approx. 1 pound
    • 2 Tbsp olive oil
    • 1 tsp cumin seed jeera
    • 1 Tbsp minced ginger
    • 2 tsp lemon juice
    • ½ tsp salt
    • ½ tsp black pepper

    Instructions
     

    • Holding the stalk at both ends, bend gently until it breaks on its own.  Discard the hard portion of the stalk.
    • Cut the remaining asparagus spears diagonally into 2 inch pieces.
    • Bring oil to medium heat in a large frying pan that can hold all the asparagus.
    • Add cumin seeds and wait till they crack. Then add asparagus, ginger, lemon juice, salt and black pepper.
    • Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.
    • Serve hot or at room temperature.

    Notes

    Serving Options
    • Sprinkle shredded Parmesan cheese on cooked asparagus, just prior to serving. If the asparagus is warm enough, the cheese will melt and be delicious.
    • Add 1 tablespoon sliced almonds half way through cooking the asparagus (step 5 of Method).  This will make a beautiful presentation and taste great.
    Keyword asparagus, ginger, Vegan
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    Asparagus Ginger Stir Fry: A Flavorful Delight

    Asparagus Ginger is a flavorful appetizer that caters to various dietary needs, including being suitable for those who are diabetic, gluten-free, and seeking low-cholesterol and low-fat options. Additionally, it’s a vegan dish featuring fresh asparagus delicately sautéed with aromatic ginger, highlighting the natural flavors of the vegetables without added fats. 

    In this recipe, we combine the vibrant flavors of asparagus and ginger to create a delightful stir-fry dish that is both nutritious and delicious. Asparagus, with its tender spears, brings a unique earthy flavor, while ginger adds a refreshing zing, making this dish a perfect addition to any meal.

    Step 1: Preparing the Ingredients

    To begin, gather all the necessary ingredients for this asparagus ginger recipe. You will need fresh asparagus, ginger, oil, salt, and pepper. Wash the asparagus thoroughly and trim off the tough ends. Peel and finely chop the ginger, ensuring you have enough to infuse the dish with its aromatic flavor.

    Step 2: Sautéing the Asparagus and Ginger

    In a skillet or wok, heat some oil over medium-high heat. Add the chopped ginger to the hot oil and sauté for a minute or two until it becomes fragrant. The aroma of the ginger asparagus combination will start to fill your kitchen, enticing your senses and preparing you for the delightful dish to come.

    Step 3: Adding the Asparagus

    Once the ginger is aromatic, add the trimmed asparagus spears to the skillet. Stir-fry the asparagus and ginger together, ensuring that the spears are coated evenly with the ginger-infused oil. Season with salt and pepper to taste, enhancing the natural flavors of the dish.

    Step 4: Cooking to Perfection

    Continue to stir-fry the asparagus ginger stir-fry over medium-high heat until the asparagus is tender yet still crisp, typically for about 5-7 minutes. Be mindful not to overcook the asparagus, as you want to preserve its vibrant green color and crisp texture, providing a satisfying crunch with every bite.

    Step 5: Serving and Enjoying

    Once the asparagus and ginger are cooked to perfection, transfer the stir-fry to a serving dish and garnish with some freshly chopped cilantro or sesame seeds for an added touch of flavor and visual appeal. Serve hot alongside your favorite main course or enjoy it as a standalone dish.

    Tips for Success

    • For an extra burst of flavor, you can add minced garlic along with the ginger.
    • Feel free to incorporate other vegetables such as bell peppers or snap peas for added color and variety.
    • Adjust the seasoning according to your taste preferences, adding more ginger for a stronger flavor or a dash of soy sauce for added depth.

    Variations to Explore

    • For a spicy kick, sprinkle some red pepper flakes or drizzle with chili oil before serving.
    • Experiment with different cooking methods such as grilling or roasting the asparagus for a change in texture and flavor.

    Benefits of Asparagus and Ginger

    Asparagus is a nutrient-dense vegetable rich in vitamins A, C, and K, as well as folate and fiber. It supports digestive health, aids in weight loss, and is packed with antioxidants that promote overall well-being. Ginger, on the other hand, is renowned for its anti-inflammatory and immune-boosting properties. It aids in digestion, relieves nausea, and may even help alleviate muscle pain and soreness.

    FAQs (Frequently Asked Questions)

    Q: Can I use frozen asparagus for this recipe?

    A: While fresh asparagus is preferable for its flavor and texture, you can certainly use frozen asparagus if that’s what you have on hand. Just be sure to thaw it thoroughly before cooking and adjust the cooking time accordingly.

    Q: How do I store leftover asparagus ginger stir-fry?

    A: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or on the stovetop until heated through before serving.

    Q: Can I make this dish ahead of time?

    A: While this dish is best enjoyed fresh, you can prepare the ingredients ahead of time and stir-fry them just before serving to retain the optimal texture and flavor.

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