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Category: Dinner Recipes

Easy Indian Dinner Recipes: Delicious and Nutritious Options
Dinner is a time to unwind and enjoy a satisfying meal with family and friends. Indian cuisine offers a variety of easy Indian dinner recipes that are both delicious and nutritious. Whether you’re looking for Indian dinner recipes, Indian style dinner recipes, or Indian vegetarian dinner recipes, Manjula’s Kitchen has a range of dishes to suit every palate. Let’s explore some fantastic Indian recipes for dinner that are perfect for a hearty and healthy meal.
Classic Indian Dinner Recipes
Paneer Butter Masala
Paneer Butter Masala is a rich and creamy curry made with paneer (Indian cottage cheese) cooked in a spiced tomato and cashew gravy. This dish is a favorite among Indian dinner recipes and pairs well with naan or jeera rice. The creamy texture and flavorful sauce make it a hit at any dinner table.
Aloo Gobi
Aloo Gobi is a classic Indian dish made with potatoes and cauliflower. This flavorful and hearty dish is a staple in many Indian households and is a great example of dinner recipes Indian style. Serve it with roti or rice for a complete meal.
Easy Indian Dinner Recipes
Vegetable Biryani
Vegetable Biryani is a fragrant and flavorful rice dish cooked with a variety of vegetables and spices. This vegan version is just as delicious as the traditional one, making it a must-try among easy Indian dinner recipes. The rice is layered with a mixture of vegetables like carrots, peas, and bell peppers, along with aromatic spices such as cardamom, cinnamon, and cloves. Biryani is a complete meal in itself and can be enjoyed with a side of raita or salad.
Chana Masala
Chana Masala is a spicy and tangy chickpea curry that is a favorite among many. It’s one of the easy Indian dinner recipes that you can prepare quickly, and it’s packed with protein and flavor, making it a perfect Indian recipes for dinner. Chickpeas are simmered in a rich tomato sauce flavored with an array of spices like coriander, cumin, and chili powder. This dish is hearty and comforting, ideal for lunch or dinner. Pair it with steamed basmati rice or warm naan for a satisfying meal.
Healthy Indian Vegetarian Dinner Recipes
Palak Tofu
Palak Tofu is a delicious twist on the traditional Palak Paneer. Instead of paneer, tofu is used to keep this dish vegan. The creamy spinach sauce pairs perfectly with the tofu, creating a nutritious and tasty Indian vegetarian dinner recipe. Spinach is blended into a smooth puree and cooked with spices, then combined with tofu cubes to create a delightful dish. This vegan version retains all the flavors of the original and is a fantastic way to enjoy spinach and tofu in a new and exciting way. Serve it with jeera rice or chapati.
Baingan Bharta
Baingan Bharta is a smoky and flavorful eggplant dish that is popular in North India. This dish is made by roasting eggplants and cooking them with tomatoes, and spices, making it a delightful addition to your collection of Indian vegetarian dinner recipes. The roasting process gives the eggplant a unique smoky flavor, which is then enhanced by the addition of spices like cumin, coriander, and garam masala. Baingan Bharta is perfect as a side dish or a main course when served with roti or rice.
Quick and Simple Indian Recipes for Dinner
Dal Tadka
Dal Tadka is a simple yet flavorful lentil dish that fits perfectly within easy Indian dinner recipes. Made with split yellow lentils and a blend of spices, this dish is a staple in Indian households. It’s a nutritious and satisfying way to enjoy Indian recipes for dinner. Dal Tadka is best enjoyed with steamed basmati rice or chapati, and it’s perfect for a quick and easy dinner.
Masoor Dal
Masoor Dal is a simple yet flavorful red lentil curry. It’s one of the easiest Indian dinner recipes to prepare and is packed with protein and fiber, making it a healthy addition to your meal rotation. Red lentils are cooked with tomatoes, and spices, creating a comforting and nourishing dish. Masoor Dal is perfect for a quick lunch or dinner and can be enjoyed with rice or chapati.
Indulgent Indian Dinner Recipes
Malai Kofta
Malai Kofta is a rich and creamy dish made with deep-fried vegetable balls served in a luxurious gravy. This dish is a bit indulgent but is a beloved part of Indian dinner recipes. The koftas are made with paneer, potatoes, and a blend of spices, and the gravy is made with tomatoes, cashews, and cream. Malai Kofta is perfect for special occasions and is best enjoyed with naan or rice.
Paneer Tikka Masala
Paneer Tikka Masala is a vegan take on the classic Chicken Tikka Masala. Tofu is marinated in spices and yogurt, then cooked in a rich and creamy tomato sauce. This dish is perfect for those looking for Indian recipes for dinner that are both hearty and flavorful. The tofu absorbs the flavors of the marinade and the sauce, resulting in a dish that is rich and satisfying. Serve it with basmati rice or naan to soak up the delicious sauce.
Enhancing Your Indian Dinner Menu
To enhance your Indian dinner menu, consider adding dishes from related categories that complement these Indian dinner 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 kheer. Incorporating healthy recipes like palak tofu and baingan bharta can offer lighter options for your meals. 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 North Indian recipes like chole or dal makhani can add a touch of authenticity to your meal.
Frequently Asked Questions (FAQs)
Q: What are some popular Indian dinner recipes? 
A: Some popular Indian dinner recipes include Paneer Butter Masala, Aloo Gobi, Vegetable Biryani, Chana Masala, Palak Tofu, and Baingan Bharta. These dishes are flavorful, nutritious, and perfect for a satisfying meal.
Q: How can I make traditional Indian dinner recipes healthy? 
A: To make traditional Indian recipes for dinner healthy, try recipes like Palak Tofu, Baingan Bharta, and Dal Tadka. These recipes are modified to include more vegetables and whole grains while retaining their authentic flavors.
Q: What are some easy Indian dinner recipes for a busy evening? 
A: Some easy Indian dinner recipes for a busy evening include Chana Masala, Masoor Dal, and Dal Tadka. These dishes are quick to prepare and provide the necessary nutrients to end your day on a healthy note.
Q: Can I prepare Indian dinner recipes in advance? 
A: Yes, many Indian dinner recipes can be prepared in advance and stored. Dishes like Dal Tadka and Chana Masala can be made ahead of time and refrigerated, while gravies for dishes like Paneer Butter Masala can be prepped and frozen.
Q: What are some vegetarian Indian dinner recipes for a party? 
A: Some vegetarian Indian dinner recipes for a party include Vegetable Biryani, Malai Kofta, Paneer Butter Masala, and Chole. These dishes are flavorful and sure to impress your guests.
Conclusion
Indian dinner recipes are a celebration of diverse flavors and nutritious ingredients. Whether you’re looking for easy Indian dinner recipes, Indian style dinner recipes, or Indian vegetarian dinner recipes, these dishes will bring variety and flavor to your meals. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of Indian recipes for dinner. Happy cooking and happy eating!

By incorporating these dishes into your diet, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for breakfast, snacks, main courses, or desserts, there’s an Indian dinner recipe to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

  • Spinach Paratha

  • Bhindi Masala – Spicy Okra

    Bhindi Masala – Spicy Okra

    Bhindi Masala is a delicious, quick & easy to make vegetable dish. This is a North Indian style recipe with just perfect blend of spices.  

    • 1/2 pound okra (bhindi, lady finger)
    • 1-1/2 tbsp oil (canola, vegetable)
    • 1/2 tsp cumin seeds (jeera)
    • 1/8 tsp asafetida (hing)
    • 1 tbsp coriander powder (dhania)
    • 1/2 tsp red chili powder
    • 1/2 tsp turmeric (haldi)
    • 1/2 tsp salt
    • 1/2 tsp mango powder (amchoor)
    • 1 tbsp besan (gram flour)
    • 2 tbsp finely chopped yellow bell pepper
    • 2 tbsp finely chopped red bell pepper

    1. Wash the okra and pat dry. Make sure to completely dry the okra as wet okra will be sticky when cutting.

    2. Cut off the both ends of the okra, and slice lengthwise in halves. Set aside.

    3. Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready. Add the cumin seeds and asafetida (hing). When the cumin seeds crack, add the okra.

    4. Stir for a minute and reduce the heat to medium. Cover the okra for two to three minutes.

    5. Remove the cover and add the coriander powder, red cayenne pepper and turmeric, stir.

    6. Next add gram flour (besan) and continue to stir-fry until the okra is tender. Add the salt, mango powder and bell peppers, cook for another minute. Salt is added last to avoid the okra becoming lacy.  Masala Bhindi is ready. Enjoy!

    Variations

    Adding colorful bell pepper is a great garnish for the okra and adds flavor to the dish.

    You can substitute the bell pepper with sliced tomatoes as a garnish.

    You can also slice the okra in 1/4 inch pieces and follow the same method above.

    Main Course
    Indian
    Spicy Okra, Lady Finger,

  • Dahi Vada

    Dahi Vada

    Dahi Vadas are lentil dumplings dipped in yogurt and topped with spicy savory tamarind chutney. These are great as a side dish for a formal dinner, appetizer or served as a chaat.

    For Vada

    • 3/4 cup washed Moong dal
    • 1/4 cup washed Urad dal

    For Garnish

    • 1-1/2 cupa yogurt (curd, dahi)
    • 1 tsp salt
    • 1/2 tsp red chili powder
    • 1/2 tsp roasted cumin seed powder (bhuna jeera)
    • 3 tbsp tamarind chutney

    1. Mix both dals and wash several times until the water appears clear. Soak dal in 4 cups of water for at least six hours. Drain the water. In a blender, blend the dal to very creamy texture. Use only as little water as needed to blend. Using too much water for blending will not give the desired creamy texture. 

    2. Whip the dal batter, stirring with a spoon in a circular motion two to three minutes, until batter is light and fluffy. Add a few spoonfuls of water as needed.
    3. Cover the bottom of a flat frying pan with ½-inch of oil and heat over medium high heat. Test the oil by dropping a little batter into it. When the oil sizzles, it is ready.
    4. Place one tablespoon of batter into the oil. The oil should not be deep enough to cover the batter; the vadas will be softer if they are shallow-fried. The vadas will begin to expand slowly, without changing color.
    5. Fry the vadas in small batches, until golden all around.
    6. After you have made all of the vadas, place them in lukewarm water and soak for about 20 minutes. Squeeze the vadas gently to remove the water, being careful not to break the vadas. Set aside.

    7. Whip the yogurt until smooth. Add a little milk as needed to make the consistency similar to pancake batter or lassi. Add about one teaspoon salt, to taste. 

    8. Soak vadas in the yogurt batter for at least half an hour, giving the vadas time to absorb the yogurt.
    9. Slowly pick up each vada and transfer to a serving dish. Pour a few more spoons yogurt over the Vadas.
    10. Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chile powder, and finish off with a drizzle of tamarind chutney.

    Variations:

    Change the proportion of dals, or use only urad dal.

    As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter just before frying.

    Instead of serving with tamarind chutney, you can sprinkle chopped cilantro over the dahi vadas.

    You can also make the vadas very small and serve as a Raita dish.

    If you are vegan, you can soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro or chopped mint leaves.

    Suggestions:

    You can make the dahi vadas in advance and freeze them before soaking in water. When ready to use, soak as many as needed in hot water for about half an hour, then change the water to room temperature and soak for another ten minutes. Now proceed according to the recipe.

    Appetizer
    Indian
    Dahi Pakora, Dahi Vada Chaat, Dal Dumpling

  • Aloo Gobi | Potato & Cauliflower

    Aloo Gobi – Potatoes With Cauliflower

    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 cups cauliflower, cut into small florets
    • 2 medium potatoes, cubed into bite sized pieces
    • 1/2 inch shredded ginger
    • 3 tsp coriander powder (dhania)
    • 1/4 tsp turmeric (haldi)
    • 1/4 tsp red chili powder
    • 3 tbsp water
    • 3 tbsp oil
    • 1/8 tsp asafetida (hing)
    • 1/2 tsp cumin seeds (jeera)
    • 2 green chilies, sliced in long pieces
    • 2 bay leaves
    • 1 tsp salt
    • 1 tsp mango powder (amchoor)
    • 2 tbsp chopped cilantro (hara dhania)

    1/4 cup water use as needed

    1. In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.

    2. Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready. Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
    3. Next, add the spice paste and stir for a minute until spices start leaving the oil.
    4. Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
    5. Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.

    Variations:

    Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as they cook quickly.

    Tips:

    Making a paste with the spices will prevent the spices from burning.

    Serve with Paratha, Puri 

    Main Course
    Indian

  • Potato Curry with Yogurt Gravy

    Potato Curry With Yogurt

    This recipe consists of potatoes combined with a creamy yogurt gravy its a nice creamy gluten-free recipe. It tastes great with Puris.

    • 2 large boiled potatoes
    • 2 tbsp oil
    • 1/2 tsp cumin seeds (jeera)
    • 1/8 tsp asafetida (hing)
    • 2 tsp besan (gram flour)
    • 1 bay leaf
    • 4 tbsp yogurt (dani, curd)
    • 1 tsp grated ginger
    • 1 tsp green chili finely chopped
    • 1 tbsp doriander powder (dhania)
    • 1/2 tsp turmeric (haldi)
    • 1/2 tsp peprika
    • 1/4 cup cilantro finely chopped (hara dhania)
    • 1-1/2 cup water use as needed

    1. Boil the potatoes until they are tender. Peel and cut them in bite size pieces.

    2. Mix the yogurt, ginger, green chilies, turmeric powder, coriander powder and paprika into a paste. Set aside.

    3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds and asafetida. After the cumin seeds crack, add the bay leaf and besan (gram flour). Stir for about half a minute until the besan (gram flour) is golden-brown.
    4. Add the yogurt paste and stir-fry for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.

    5. Add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Adjust the water in gravy to your liking.dd the potatoes and let it cook for 2-3 minutes.

    6. Add the cilantro and salt and continue to cook for a few minutes. Serve with any kind of bread.

    Suggestions

    Use variety of vegetables, such as green peas, carrots, and cauliflowers, as a substitute for the potatoes. The recipe for the gravy remains the same. Serve with Matar Paratha, Gobi Paratha.

    Main Course
    Indian
    Aloo With Dahi, Easy, Kid Friendly, Spicy Potatoes

  • Mattar Paneer (Green Peas With Cheese)

    Mattar Paneer

    Mattar Paneer is a popular main course dish, made with green peas, paneer, and a creamy blend of spices.

    • 8 oz green peas, I am using frozen peas
    • 3 tomatoes medium
    • 1/3 lb paneer
    • 2 tbsp oil
    • 1/8 tsp asafetida (hing)
    • 1 tsp cumin seeds (jeera)
    • 2 bay leaves (tajpat)
    • 1 inch cinnamon stick (dalchini)
    • 2 cloves (long)
    • 1 tbsp ginger chopped
    • 3 tsp coriander powder (dhania)
    • 1/2 tsp turmeric (haldi)
    • 1 tsp paprika (dagi mirch)
    • 1 tsp salt
    • 1/2 tsp sugar
    • 1 tbsp corn starch

    1. Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed.

    2. Mix cornstarch with three tablespoons of water and keep aside.

    3. Blend the tomatoes and ginger to make a puree.

    4. 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 asafetida (hing), cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds.

    5. Add the tomato paste, coriander, turmeric, chili powder and paprika. Cook until the mixture reduces to half.
    6. Add the green peas and 1/4 cup of water. cook on medium heat pan should be covered. When the peas are tender, add the salt and paneer.
    7. To thicken the gravy add corn starch mix. Cover the pan and let it cook for 3-4 minutes.

    Suggestion: 

    Add 1 tablespoon fresh chopped fenugreek leaves or 1/2 tablespoon dried fenugreek leaves to the gravy when cooking.

    Main Course
    Indian

    How To Make Matar Paneer – Manjula’s Kitchen

    Indulge in the perfect gluten-free, kid-friendly matar paneer recipe, specially crafted to elevate any occasion as this dish is a mouthwatering party recipe that’s popular among all individuals from children to adults. This delightful dish boasts a rich and flavorful gravy that will captivate both young and adult palates, ensuring a memorable dining experience.

    Step 1: Preparing Paneer Cubes – Matar Paneer Recipe Unveiled 

    Begin the journey of How To Make Matar Paneer by meticulously cubing the paneer into half-inch pieces. The key is to deep-fry these paneer cubes over medium-high heat until they attain a delicate golden hue. This crucial step not only imparts a delightful texture to the paneer but also sets the foundation for the indulgent experience that Matar Paneer promises. Once fried to perfection, transfer the paneer cubes onto a paper towel, allowing any excess oil to be absorbed, ensuring a balanced and flavorful outcome for this Matar Paneer sabji.

    Step 2: Creating a Thickening Agent – Essential in Matar Paneer Masala 

    In the second step of the Matar Paneer masala preparation, take a moment to mix cornstarch with three tablespoons of water, creating a thickening agent that will contribute to the luscious consistency of the dish. This clever addition enhances the overall texture of the Matar Paneer gravy, ensuring it coats the paneer cubes and green peas harmoniously. The cornstarch mix, now prepared and set aside, is a key player in perfecting the Matar Paneer sabzi.

    Step 3: Crafting a Tomato-Ginger Puree – Essence of Matar Paneer 

    Embark on the flavorful journey of Matar Paneer by crafting a tomato and ginger puree. This vibrant mixture lays the groundwork for the dish’s aromatic essence, infusing it with the natural sweetness of tomatoes and the subtle warmth of ginger. As the soul of the Matar Paneer recipe, this puree forms the base of the rich gravy that envelops the paneer and peas, creating a delightful symphony of flavors in this quintessential Matar Paneer masala.

    Step 4: Infusing Flavorful Elements – Matar Paneer Unleashed 

    Heat oil in a saucepan to initiate the fourth step in the Matar Paneer saga. The aromatic journey begins by testing the oil’s readiness with a cumin seed. Once it crackles, add a melange of flavorful elements, including asafetida (hing), cumin seeds, bay leaves, and cinnamon. This infusion of spices elevates the Matar Paneer sabzi, creating a fragrant and appetizing atmosphere that sets the stage for the subsequent layers of taste in this Matar Paneer recipe.

    Step 5: Crafting the Tomato Base – Foundation of Matar Paneer Recipe 

    As the oil embraces the aromatic symphony, introduce the tomato paste, coriander, turmeric, chili powder, and paprika to the saucepan. This marks a pivotal step where the foundation of the Matar Paneer recipe takes shape. Cook this amalgamation until it reduces to half its volume, allowing the tomatoes to release their inherent sweetness and harmonize with the array of spices. This transformative process is integral to achieving the distinctive taste that defines Matar Paneer masala.

    Step 6: Introducing Green Peas – Matar Paneer Masala Symphony 

    For the sixth step in perfecting Matar Paneer, introduce the green peas and a quarter cup of water to the pan. Let this vibrant combination simmer on medium heat, ensuring the pan is covered. The green peas, tenderized to perfection, contribute a burst of color and freshness to the Matar Paneer masala. As the peas become tender, add salt and the previously prepared paneer cubes, creating a symphony of textures that makes Matar Paneer a delightful and wholesome sabzi.

    Step 7: Thickening the Gravy – Culmination of Matar Paneer Recipe 

    Concluding the Matar Paneer journey, focus on thickening the gravy by incorporating the cornstarch mix. Cover the pan, allowing the Matar Paneer to simmer for an additional 3-4 minutes. This final step ensures that the Matar Paneer masala reaches its optimal thickness, creating a cohesive and flavorful gravy that clings to the paneer and peas. With this last flourish, the Matar Paneer recipe unfolds into a hearty and satisfying dish, ready to be savored in all its aromatic glory.

    If you liked this Recipe you must also try: Paneer Methi, Okra Tomato Curry, Lauki Vadi ki Sabji, Makhana Matar Curry & Stuffed Tomatoes with Curry

  • Vegetable Rice (Pulav)


    Vegetable Rice – Vegetable Pulav

    Vegetable pulav is a mix of spicy vegetables with rice. This is a great dish for lunch. If you are not in the mood to prepare a big meal, use vegetable pulav as a one-dish meal. Serve with yogurt, pickle, papadam or chutney.

    For Rice

    • 1 cup basmati or long grain rice
    • 2 cup water
    • 2 tbsp oil (canola, vegetable)
    • 1 tsp cumin seeds (jeera)
    • 2 bay leaf (taj pata)
    • 1 tsp salt

    For Vegetables

    • 3 tbsp oil (canola, vegetable)
    • 1 tsp cumin seeds (jeera)
    • 1 medium sized potato, chopped into 1/2″ cubes
    • 1 carrot sliced
    • 1 cup cauliflower, cut into small pieces
    • 1 cup frozen green peas
    • 1/2 red bell pepper, chopped
    • 2 long sliced green chilies
    • 1 tsp grated ginger
    • 1 tsp salt
    • 1/2 tsp garam masala
    • 1 tbsp lemon juice

    For Garnishing

    • 2 tbsp finely chopped cilantro (hara dhania)

    Preparing the rice:

    1. Heat the oil in a saucepan. Test the oil by adding one cumin seed; if seed cracks right away oil is ready. Add cumin seeds after cumin seeds crack add bay leaves and stir for few seconds. Next add the rice. Stir-fry for 2 minutes.

    2. Add water and salt, bring to a boil and turn the heat to low. Cover the pan. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

    Preparing the vegetables:

    1. Use a frying pan to cook the vegetables. Add the vegetables in steps, the vegetables that need the most time to cook are added first and the vegetables that need the least time will be added last.

    2. Heat the oil in frying pan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds after cumin seeds crack, add potatoes, stir-fry them for about 2 minutes.

    3. Add cauliflower and carrots. Let them cook for about another 3 minutes, stirring occasionally.
    4. Next add green peas, bell pepper, ginger and green chilies. Let the vegetables cook for a few minutes till vegetables are tender. Turn off the heat.

    5. Add garam masala and lemon juice.

    6. Next gently fold the rice into the vegetables. Transfer to a serving dish and garnish the rice dish with cilantro.
    Main Course
    Indian
    Gluten Free, Vegan

    How to make Pulav Rice Recipe – Manjula’s Kitchen 

    Vegetable pulao is a flavorful gluten-free vegan blend of spicy vegetables combined with rice, making it an excellent lunch option. This dish proves particularly convenient when you prefer a quick & easy meal. Utilize vegetable pulav as a standalone one-dish meal, or complement it with yogurt, pickle, papadam, or chutney for a satisfying and well-rounded dining experience.

    Preparing Pulav Rice: 

    Embark on a culinary adventure as you delve into the meticulous process of crafting a delightful pulav rice recipe. Begin by heating oil in a saucepan, creating a canvas for the infusion of rich flavors. Ensure the oil is at the optimal temperature by conducting a cumin seed test; the satisfying crackle indicates readiness. Enrich the aromatic foundation by introducing additional cumin seeds and fragrant bay leaves, setting the stage for an enticing pulav rice experience. 

    As you add the rice to the pan, engage in a 2-minute stir-fry, allowing each grain to absorb the essence of the spices—a vital step in mastering the art of how to make pilav rice. The introduction of water and salt transforms the mixture into a bubbling concoction, simmering on low heat for 15 minutes until the rice attains a tender texture, releasing a fragrant aroma that defines the pulav rice recipe. Conclude this flavorful journey by delicately fluffing the rice with a fork, achieving a light and fluffy consistency crucial to the essence of the rice pulav recipe.

    Preparing Vegetables for Pulav Rice: 

    In the intricate process of creating pulav rice, wield a frying pan as your culinary orchestra, orchestrating a symphony of vibrant colors and enticing textures. Elevate the aromatic canvas by heating oil to the perfect temperature, validated by the distinctive crackle of a cumin seed—the quintessential initiation into the pulav rice recipe. With each addition of cumin seeds, establish a fragrant base that paves the way for the culinary dance that follows. 

    Immerse potatoes into this aromatic blend, conducting a 2-minute stir-fry, a pivotal step in unraveling the secrets of how to make pulav rice. Introduce cauliflower and carrots, orchestrating an additional 3 minutes of cooking to gradually enhance their tenderness, a crucial aspect in the art of rice pulav. The crescendo of this culinary symphony includes green peas, bell pepper, ginger, and green chilies, creating a vibrant medley that transforms the pulav rice recipe into a visual and flavorful masterpiece. Conclude this vegetable overture by introducing garam masala and lemon juice, harmoniously blending the spices before gently folding the aromatic rice into the vegetable symphony, shaping the pulav rice recipe.

    Final Assembly of Rice Pulav:

    Culminate the gastronomic masterpiece that is the pulav rice recipe by seamlessly merging the meticulously prepared rice and vegetables. Gently fold the aromatic rice into the medley of colorful vegetables, ensuring an even distribution of flavors—a key element in the intricate art of making pulav rice. As the harmonious blend takes shape, transfer it to a serving dish, where the vibrant hues of the vegetables complement the inviting warmth of the rice pulav. 

    Elevate the presentation by adorning the dish with sprigs of fresh cilantro, adding a final touch of both freshness and visual appeal—a crucial finale in the rice pulav recipe. This assembly not only showcases the meticulous steps involved in creating a pulav rice dish that tantalizes taste buds but also captivates with its aesthetic allure. Serve and savor the culmination of the pulav rice recipe—a delightful union of fragrant rice and flavorful vegetables—embodied in the artistry of pulav preparation.

    If you loved our recipe of vegetable pulav then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf, and Lemon Rice. 

  • Besan Puda – Cheela (Gram Flour Dosa)

    Besan Puda – Cheela – Gram Flour Cheela

    Basen Ka Puda is a tasty low fat, quick & easy, vegan dish for breakfast or a light lunch. This recipe is quick to prepare and can be served many different ways. In my house this is a favorite dish for breakfast, folded with cheese.

    • 1 cup besan (gram flour)
    • 1/4 cup rice flour (chawal ka atta)
    • 1 tsp salt
    • 3/4 cup water, use as needed
    • 1/2 tsp cumin seeds (jeera)
    • 1 tsp green chili finely chopped
    • 1 cup zucchini shredded
    • 1 tabs cilantro finely chopped (hara dhania)
    • 6 tbsp oil for cooking use as needed

    1. Shred the zucchini with the skin and keep aside.

    2. Mix all the dry ingredients together: besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, cilantro, and zucchini. Mix well.
    3. Use a non-stick skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away. Pour about 1/2 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7″ in diameter.
    4. When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the puda using a flat spatula.
    5. Press the puda lightly all around with the spatula to make the puda cook evenly. Turn the puda three to four time, until crisp and brown on both sides.
    6. Repeat for the remaining pudas.

    Tips:

    Spread the batter quickly, or it will begin to dry and will be difficult to spread.

    Serving Suggestions:

    You can serve the puda with yogurt, hari chutney, spicy pickles.

    Pudas can also be served as quesadillas. Fold the pudda with shredded cheddar cheese, sliced tomatoes, or roasted vegetables.

    Variations

    Zucchini can be replaced with finely chopped spinach, shredded potatoes, or  finely shredded cabbage.

    If you make the puda without vegetables, do not use rice flour. This will cause the pudas to be very dry.

    Cilantro can be replaced with ground coriander powder.

    Breakfast
    Indian
    Besan Cheela, Healthy Breakfast, Quick And Easy

    How to Make Besan Cheela: Crafting a Delightful Indian Pancake

    Besan Cheela is a quick & easy bread based breakfast recipe ideal for those on a gluten free and looking for low fat vegan alternative.  Besan cheela, also known as chilla or besan chilla, is a savory Indian pancake that’s not only delicious but also packed with nutrients. Made primarily from gram flour (besan), this versatile dish can be customized with various ingredients to suit individual tastes. From shredded vegetables to aromatic spices, each component contributes to the overall flavor and texture of the cheela. Let’s delve deeper into the art of crafting the perfect besan cheela, step by step.

    Step 1: Shredding Zucchini for Besan Cheela

    The journey to creating the perfect besan cheela begins with the humble zucchini. Its vibrant green hue and delicate flavor make it an ideal addition to this traditional recipe. Start by carefully shredding the zucchini, ensuring to retain its nutritious skin. This step not only adds a delightful texture to the besan cheela but also enhances its nutritional value. Once the zucchini is finely shredded, set it aside, eagerly awaiting its incorporation into the besan cheela batter.

    Step 2: Preparing Dry Ingredients for Besan Chilla

    The foundation of a perfect besan chilla lies in the precise combination of dry ingredients. In a mixing bowl, amalgamate besan, rice flour, cumin seeds, and salt, creating the essential base for the besan cheela batter. Gradually introduce water, achieving a smooth consistency akin to that of pancake or dosa batter. The inclusion of finely chopped green chilies, fresh cilantro, and the shredded zucchini further enriches the mixture, imparting a burst of flavors and a harmonious medley of textures.

    Step 3: Heating the Skillet for Making Besan Cheela

    An indispensable element in the besan cheela-making process is a well-heated skillet. Place a non-stick skillet over medium-high heat and confirm its readiness by performing the quintessential water droplet test – the sizzle upon contact indicates the skillet’s optimum temperature for crafting the perfect besan chilla.

    Step 4: Pouring and Spreading Batter for Besan Chilla

    With the skillet primed and ready, it’s time to pour approximately 1/2 cup of the besan cheela batter onto its surface. Using the back of a spoon, adeptly spread the batter evenly, starting from the center and spiraling outward. This technique ensures the formation of a well-rounded besan chilla, approximately 7 inches in diameter, ready to be adorned with flavorful toppings.

    Step 5: Cooking the Besan Cheela to Perfection

    As the besan cheela begins to set on the heated skillet, delicately spread a teaspoon of oil over its surface. After a brief interval of about 30 seconds, gracefully flip the cheela using a flat spatula. Applying gentle pressure with the spatula ensures uniform cooking, and this process is repeated three to four times until the besan chilla attains a crisp, golden-brown exterior on both sides, tantalizing the senses with its aroma and visual appeal.

    Step 6: Repeating the Process for Besan Cheela

    The besan cheela-making process is a delightful rhythm that beckons for subsequent rounds. Repeat the aforementioned steps for the remaining batter, creating a succession of besan chillas, each promising a savory and gratifying experience. Whether enjoyed as a snack or a light meal, besan chillas stand as a testament to their versatility and irresistible charm.

    In conclusion, mastering the art of making besan cheela is not only a culinary feat but also a journey of exploration and creativity. With each step carefully executed and each ingredient thoughtfully incorporated, you can create a dish that delights the palate and nourishes the body. So, gather your ingredients, heat up your skillet, and embark on the flavorful adventure of making besan chillas – a dish that’s sure to become a favorite in your kitchen repertoire.

  • Palak Paneer (Spinach)

    Palak (Spinach) Paneer

    Palak Paneer is creamy spinach dish with paneer . This is a popular dish with youngsters and served in every indian resturant. The creamy texture of spinach with paneer is a good combination. I like to serve Palak Paneer with Naan or Tandoori Roti.

    • 1 10 oz packet of chopped frozen spinach (or 4 cups of fresh finely chopped spinach)
    • 1/3 lb paneer
    • 2 med tomato pureed
    • 1 tsp chopped ginger
    • 1 tsp corinader powder (dhania)
    • 1/2 tsp turmeric (haldi)
    • 1/2 tsp red chili powder (lal mirch)
    • 1 tbs oil (canola or vegetable oil)
    • 1/2 tsp cumin seed (jeera)
    • 1/8 tsp asafetida (hing)
    • 1/2 tsp salt
    • 2 tbs whole wheat flour
    • 1/3 cup heavy cream
    • 1/2 tomato thinly sliced for garnishing
    1. If using frozen spinach thaw and blend it just for a minute so spinach has a creamy texture but without becoming pasty.
    2. blend the tomatoes and ginger to make puree.
    3. Mix coriander, turmeric, and red chili with tomato puree and set aside.
    4. Mix whole-wheat flour with heavy cream and set aside.
    5. Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
    6. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
    7. Add hing and cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
    8. Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
    9. Add heavy cream mixture and let this cook another four to five minutes.
    10. Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
    11. Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.

    You can replace the heavy cream with 1 1/2 cups of milk.

    serve Palak Paneer with Naan or Tandoori Roti

    Main Course
    Indian

    How to Make Palak Paneer Masala by Manjula’s Kitchen

    Paneer Palak, a beloved North Indian dish, epitomizes the perfect party recipe with its creamy spinach and delectable paneer in rich gravy. This is not merely a culmination but a convergence, as the paneer becomes an integral part of the spinach symphony.

    1. Blanch the Spinach: Bring a large pot of water (6 cups) to a boil. Add the spinach and cook for precisely one minute. Drain the water immediately and immerse the spinach in ice-cold water for two minutes. This step preserves the vibrant green color of the spinach.
    2. Create the Palak Paneer Base: Prepare a smooth puree by blending the blanched spinach with ginger and green chili. Aim for a creamy consistency, avoiding an overly thick paste.
    3. Soften the Paneer: Soak the cubed paneer in hot water (3 cups) for at least five minutes. This step softens the paneer, allowing it to absorb the flavors of the masala.
    4. Temper the Spices: Heat oil in a large saucepan over medium-high heat. Add cumin seeds and asafetida. Once the cumin seeds crackle, introduce the chopped tomatoes and cook for 1-2 minutes.
    5. Incorporate the Spices: Add coriander powder, turmeric powder, red chili powder, salt, and a hint of sugar to the simmering tomato mixture. Stir well to combine and allow the spices to release their aroma.
    6. Cook the Spinach Puree: Reduce heat to low and add the prepared spinach puree. Simmer for 5-6 minutes without a lid to retain the vibrant green color of the spinach.
    7. Thicken the Gravy: For a thicker consistency and richer flavor, create a slurry by mixing flour with water. Gradually whisk the slurry into the simmering palak paneer mixture. Additionally, incorporate cream for a touch of silkiness.
    8. Incorporate the Paneer: Gently fold in the softened paneer cubes and simmer for another five minutes. This allows the paneer to absorb the flavors of the masala.

    Serving: Enjoy your Palak Paneer hot with rice or naan bread.

    Tips:

    Spinach Selection: Use fresh, young spinach for the best color and flavor. Wash thoroughly to remove any dirt or grit.

    Blanching Technique: Don’t overcook the spinach during blanching (step 1). One minute is sufficient to preserve the vibrant green color and prevent mushiness.

    Creamy Texture: For a richer and creamier gravy, add a dollop of heavy cream or cashew paste at the end.

    Spice Level: Adjust the amount of green chili or red chili powder to suit your preference.

    Flavor Boost: Include a bay leaf or a green cardamom pod while tempering the spices for a deeper flavor profile.

    Suggestions:

    Serving: Pair your Palak Paneer with basmati rice, jeera rice, naan, or roti for a complete and satisfying meal.

    Garnish: For a fresh touch, garnish your Palak Paneer with chopped cilantro or a dollop of plain yogurt.

    Leftovers: Store leftover Palak Paneer in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop before serving.

    Variations:

    Vegetable Palak Paneer: Add chopped vegetables like carrots, peas, or bell peppers for extra color, texture, and nutrients.

    Mushroom Palak Paneer: Substitute paneer with sliced mushrooms for a vegetarian twist.

    Coconut Palak Paneer: Stir in a can of coconut milk for a creamy and tropical twist.

    Dry Palak Paneer: Reduce the amount of water or simmer for a longer duration to create a thicker, dryer gravy.

    FAQs:

    Can I substitute spinach with another green leafy vegetable?

    Yes, you can use Swiss chard or kale, but the color and flavor will be slightly different.

    Can I use paneer alternatives?

    Yes, firm tofu can be used as a vegetarian substitute for paneer.

    Is Palak Paneer healthy?

    Yes, Palak Paneer is a healthy dish packed with protein from paneer, iron from spinach, and fiber from both ingredients.

    How long does it take to make Palak Paneer?

    The total preparation time is typically around 30-40 minutes.

    Enjoy making and savoring this delicious and versatile Palak Paneer recipe!

    If you liked this recipe. You must also try: Masala Bell Pepper Curry, Gulab Jamun, Pineapple Kulfi Ice Cream, Makhana Mutter Curry, and Ragda Puri Chaat

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