Special Occasion Recipes: Celebrate with Delicious Indian Vegetarian Dishes
In Indian culture, food is an integral part of every celebration, festival, and special occasion. Whether it’s a grand wedding, a religious festival, or a simple family get-together, the menu is always elaborate, reflecting the richness of the Indian culinary heritage. Special occasions call for special dishes, and when it comes to Indian cuisine, the options are endless. From mouth-watering appetizers to sumptuous main courses and decadent desserts, Indian vegetarian recipes can make any celebration truly unforgettable.
The Importance of Food in Indian Celebrations
Food plays a central role in Indian celebrations, symbolizing prosperity, happiness, and togetherness. Each dish is thoughtfully prepared, using ingredients that are in harmony with the occasion’s significance. Traditional recipes passed down through generations often take center stage, with a focus on flavors, textures, and presentation.
Indian vegetarian cuisine, in particular, offers a wide range of options that cater to various dietary preferences and religious practices. These recipes are not only delicious but are also steeped in cultural and regional significance, making them ideal for special occasions.
Must-Try Indian Vegetarian Recipes for Special Occasions
Paneer Lababdar
Paneer Lababdar is a rich and creamy dish made with paneer (Indian cottage cheese) cooked in a tomato-based gravy. The addition of cream and butter gives it a luxurious texture, making it perfect for a festive meal. Serve it with naan or pulao for a complete experience.
Dum Aloo
Dum Aloo is a popular dish from North India, where baby potatoes are cooked slowly in a spicy yogurt-based gravy. The slow cooking process, known as “dum,” ensures that the flavors are deeply infused into the potatoes, making it a favorite for special occasions.
Malai Kofta
Malai Kofta is a classic dish that features soft, melt-in-the-mouth koftas (dumplings) made from paneer, potatoes, and nuts, simmered in a creamy tomato gravy. It’s a dish that’s sure to impress your guests and is often served at weddings and celebrations.
Pulao with Nuts and Raisins
A fragrant and flavorful rice dish, pulao is often prepared with a variety of spices, nuts, and raisins. This dish is a staple at Indian weddings and festivals, offering a delightful combination of sweet and savory flavors.
Gajar Ka Halwa
No Indian celebration is complete without dessert, and Gajar Ka Halwa (carrot pudding) is a must-have. Made with grated carrots, milk, sugar, and ghee, this dessert is garnished with nuts and is often served during Diwali and other festive occasions.
Puran Poli
Puran Poli is a traditional Maharashtrian sweet flatbread stuffed with a filling made from chana dal (split chickpeas) and jaggery. This delicacy is commonly prepared during festivals like Holi and Ganesh Chaturthi and is enjoyed by people of all ages.
Kofta Biryani
Biryani is synonymous with celebration, and Kofta Biryani adds a vegetarian twist to this classic dish. Made with spiced koftas, basmati rice, and aromatic spices, this dish is layered and slow-cooked to perfection, making it ideal for festive gatherings.
Dahi Bhalla
Dahi Bhalla is a popular North Indian snack made from deep-fried lentil balls soaked in yogurt and topped with chutneys and spices. This dish is a favorite during festivals like Holi and Diwali and is loved for its tangy and sweet flavors.
Shahi Paneer
Shahi Paneer is a royal dish that lives up to its name. “Shahi” means royal, and this dish is made with paneer cooked in a rich and creamy gravy of cashews, almonds, and cream. It’s a dish that is often reserved for the most special occasions.
Kheer
Kheer, a rice pudding, is one of the most beloved Indian desserts, often prepared for festivals and celebrations. Made with rice, milk, sugar, and flavored with cardamom and saffron, kheer is garnished with nuts and dried fruits, making it a fitting end to a celebratory meal.
Tips for Planning a Special Occasion Menu
Balance the Menu: Ensure that your menu has a good mix of appetizers, main courses, and desserts. Include a variety of flavors and textures to keep your guests engaged.
Consider Dietary Preferences: Indian cuisine offers a range of vegetarian options, but it’s also important to consider other dietary needs, such as vegan or gluten-free preferences.
Plan Ahead: Special occasion meals often require elaborate preparation. Plan your menu in advance and do as much prep work as possible the day before the event.
Presentation Matters: The way you present your food can enhance the dining experience. Use garnishes, elegant serving dishes, and thoughtful plating to make your dishes visually appealing.
Conclusion
Indian vegetarian cuisine offers a rich tapestry of flavors and dishes that are perfect for any special occasion. Whether you’re celebrating a wedding, a festival, or just gathering with loved ones, these recipes will add a touch of festivity and joy to your table. From creamy paneer dishes to decadent desserts, each dish is crafted to make your celebration memorable.
For more special occasion recipes, visitManjula’s Kitchen – Special Occasion Recipes. Explore a world of flavors and find the perfect dishes to make your celebration truly special.
To make Kokum Coconut Kadhi, we have to know what is Kokum. Kokum is a fruit used as a souring agent in many parts of India and it is mellow in taste compared to tamarind. For me, how it can be a kadhi without besan? So, this Kokum Coconut Kadhi is my twist, by adding a little roasted besan (gram flour). This is both delicious and very refreshing. You can serve this as a soup or with rice. My son who is a very picky eater thoroughly enjoyed it! This is a quick and easy recipe which you must give it a try. This Kadhi is also vegan and gluten free.This recipe will serve 2 to 3.
Soak the kokum in ½ a cup of hot water for about 30 minutes.
Then squeeze the juice from kokum and keep aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.
Next add besan and stir for about 30 seconds until besan is light golden in color.
Next add curry leaves, red chili, turmeric, and green chili, stir for few seconds.
Add squeezed kokum juice mix it well and bring kokum juice to boil.
Add coconut milk. make sure to keep flame on low-medium otherwise coconut milk might curdle. Mix well and add salt.
Cook the kadhi over low heat for 3-4 minutes, add chopped coriander leaves.
Serve kokum Coconut Kadhi as a soup or with plain rice.
Moong Dal Halwa is a delicious and festive sweet from North India. It is a rich, creamy pudding-like dessert. I like Moong Dal Halwa, but it is a long process and for me stirring the halwa was becoming difficult. While trying to make the process easy I also decided to make it vegan. I was happily surprised by the result. This is a must to try the recipe.
This recipe will serve 4.
Boil water and sugar in a pan over medium heat, for about 2 minutes. Remove from heat. Add cardamom powder and saffron set aside.
In a heavy bottom frying pan, roast moong dal over medium-low heat. Keep stir-frying till it’s light brown in color and becomes aromatic. Make sure to cook on low heat otherwise dal will not be toasted inside. This will take about 8 minutes. Remove from heat and let it cool to room temperature.
Once dal comes to room temperature, grind it to a powder lightly grainy.
In a heavy bottom frying pan, add oil and roasted moong dal powder, mix it well, and again roast over medium low heat for about 3 minutes. Dal will become dark in brown. Notes: After adding the syrup color will become a little lighter.
Add syrup to the dal, a little at a time. The syrup will splatter as you are adding syrup, keep stirring and mix it well, cook for 2-3 minutes. Halwa should be the texture of soft sticky dough.
Serve the halwa warm.
Notes
If you are not vegan and want to use clarified butter (ghee), replace the oil with 1/3 cup of ghee rest of the recipe remains the same.I have tried many different oils and vegan butter, but I prefer grape seed oil. It has become a preferred oil to make any vegan dessert.For making the halwa, traditional way is a long process and requires lots of work from the hands. For me, stirring the halwa was becoming difficult. You must soak dal for a few hours and grind it to a smooth paste. Then, cook over low heat with ghee, stirring continuously for about 40 minutes. The whole process not including soaking dal takes about one hour.If you enjoy Indian sweets and you are on the dairy-free diet you should also try:
Moong Dal Halwa is a classic Indian dessert known for its rich flavour and indulgent texture. This vegan version of Moong Dal Halwa is a perfect way to enjoy the traditional dessert while adhering to a plant-based diet. In this article, we’ll explore the essence of this delightful vegan moong dal halwa recipe, its origins, health benefits, and tips for making it at home.
The Essence of Vegan Moong Dal Halwa
The vegan moong dal halwa is made with split yellow moong dal (lentils), grape seed oil or other instead of ghee and a blend of aromatic spices. This dessert is known for its creamy texture and rich taste, making it a perfect treat for festive occasions or any time you crave something sweet and indulgent.
Origins and Cultural Significance
Moong Dal Halwa has been a staple in Indian households for centuries, often prepared during festivals and special celebrations. This dessert is particularly popular in North India, where it is enjoyed during winter months to provide warmth and nourishment. The vegan version retains all the traditional flavours and textures while offering a plant-based alternative.
Tips for the Perfect Vegan Moong Dal Halwa
Soak the Lentils: Soaking the moong dal overnight or for at least a few hours helps in reducing the cooking time and achieving a smooth texture for the halwa.
Use High-Quality Ingredients: Using fresh and high-quality ingredients like organic coconut milk, pure saffron, and freshly ground cardamom will enhance the flavour of the vegan moong dal halwa recipe.
Patience is Key: Cooking moong dal halwa requires patience as it needs to be cooked on low heat with constant stirring to prevent sticking and ensure even cooking.
Health Benefits of Moong Dal Halwa
Moong dal is a powerhouse of nutrients, rich in protein, fibre, and essential vitamins. This makes moong dal halwa not just delicious but also nutritious. The use of coconut or almond milk adds healthy fats and a creamy texture without any dairy. For more health-focused recipes, check out Millet Soup (Bajra Raab) and Sweet Potato Chaat.
Variations to Try
While the classic vegan moong dal halwa is delightful on its own, you can experiment with various ingredients to create interesting variations. Adding nuts like almonds, cashews, or pistachios can add a delightful crunch to the halwa. You can also flavor the halwa with different essences like rose or kewra for a unique twist. For more creative ideas, explore Vegetable Biryani and Spicy Indian Flour Chips.
Pairing and Serving Suggestions
This vegan moong dal halwa is best enjoyed warm, garnished with chopped nuts and a sprinkle of saffron strands. It pairs wonderfully with a cup of masala chai or as a sweet ending to a festive meal. You can also serve it alongside other Indian sweets like Dodha Burfi (Punjabi Milk Fudge) or Sweet and Sour Guava Curry for a delightful dessert spread.
Frequently Asked Questions
Q: Can I make this halwa ahead of time?
A: Yes, the vegan moong dal halwa can be made ahead of time and stored in the refrigerator for up to a week. Reheat it on low heat before serving, adding a splash of coconut milk if needed.
Q: Is this halwa suitable for freezing?
A: Absolutely. This halwa freezes well. Simply cool it completely before transferring it to a freezer-safe container. It can be frozen for up to two months. Thaw in the refrigerator overnight before reheating.
Q: How can I adjust the sweetness of the halwa?
A: You can adjust the sweetness of the halwa by adding more or less sugar according to your taste. You can also use natural sweeteners like jaggery or maple syrup as alternatives.
Conclusion
The vegan moong dal halwa recipe is a fantastic way to enjoy a traditional Indian dessert with a plant-based twist. Whether you’re a seasoned cook or a beginner, this indulgent dessert is sure to impress. With its rich flavours and creamy texture, this dish is perfect for any celebration or a special treat. For more exciting recipes and variations, explore other delightful dishes like Masala Bell Pepper Curry, Vegetable Biryani, and Spicy Indian Flour Chips. Enjoy the journey of flavors and happy cooking!
I have been wanting to make a sweet potato chaat (Shakarkandi Chaat) for some time now. It's a savory and flavorful chaat, which also happens to be a very popular Delhi street food. I have tried to make this recipe many times but never quite perfected it! Last weekend I had the honor of being a guest judge for a cooking contest which was conducted virtually over Zoom! The contest was for the best air fryer recipe. The winner of this contest, Rashmi Sabjur, happened to make an eggplant chaat. While she was discussing her creative recipe, I got the idea of making a sweet potato chaat in the air fryer. Many people ask me how I am inspired to come up with new recipes…well the answer is people like Rashmi, and of course you all, my viewers! Traditionally, sweet potatoes are cooked over coal, cut into small pieces, and drizzled with lemon juice and spices to make it delicious and flavorful. This spicy chaat is also had a nice crunch. Try this recipe out soon! A special thank you to Rashmi for inspiring me to perfect sweet potato chaat!This recipe is also vegan.This recipe will serve 6.
Use a large, sweet potato. Wash and peel and slice them in rounds of about ¼ inch thick. Keep aside.
In a bowl take breadcrumbs, add ½ tsp salt and ¼ tsp black pepper, and mix it all well.
In another bowl mix all-purpose flour, corn starch, ½ tsp salt, and ¼ tsp black pepper. Add the water slowly and make it into a thick batter. I used about 1/3 cup of water.
I am using parchment paper over air fryer baking tray oil the parchment paper.
Coat both sides of a sweet potato slice in the flour batter and then in the breadcrumb mixture. Shake off any excess breading and transfer the sweet potato slices to an airfryer baking sheet. Repeat with the remaining sweet potato slices.
Spray the slices with oil.
Bake in air fryer for 10 minutes (on 325-degree Fahrenheit). Then turn the sweet potato slices and bake it again for 10 minutes. Maybe you will have to adjust the time and temperature according to your air fryer.
The sweet potatoes will have a nice crunch. You may serve them hot or at room temperature with your favorite garnishing. I prefer with yogurt and chutney.
Notes
Serving SuggestionsSweet potatoes have nice crunch, my favorite way to serve this chaat, is to drizzle with yogurt, little cilantro chutney and top it with tamarind chutney if you like hot and spicy sprinkle with finely chopped green chilies and ginger. I have done cilantro chutney and tamarind chutney recipes earlier; you can find these recipes on my website.
Karela, also known as bitter melon. Sweet and Sour Karela has a very unique taste. This dish is a combination of all the flavor in one, it is spicy, sweet, sour, and bitterness of the Karela. That is what make this recipe very unique. Karela, (Bitter melon) also is a healthy vegetable with many health benefits. This was one of my favorite side dish specially for school lunch box, Karela rolled up with left over Puri or Paratha from previous day, tasted delicious. We also enjoyed this sweet and sour karela as a side dish with Toor Dal and Rice. This is multi flavor healthy side dish this can also be serve as a condiment. Enjoy!
This recipe will serve 4
Remove the top and bottom caps from karela. Slice them long ways and remove the seeds, save half the seeds, and discard other half. Slice them in thick pieces, I like to slice them in diagonal.
Cook the karela with 2 cups of water, with ½ teaspoon of salt and ½ teaspoon of turmeric over medium high heat. Cook for about 8 minutes until karela is soft and tender but not mushy.
Drain the water and wash the boil karela 2-3 times changing water and squeeze the karela.
In a frying pan heat the oil over medium high heat. Oil should be moderately hot add cumin seeds as cumin seeds crack add karela and sprinkle remaining 1 teaspoon of salt.
Stir fry for about 4 minutes over medium heat.
Add all the spices, coriander, fennel powder, red chili powder and mango powder stir for one minute. Add ½ cup of water mix and cover the pan and let it cook over low medium heat for about 4 minutes.
Add sugar and stir for about a minute sugar will be lightly caramelize.
Notes
boiling the bitter melon with salt and turmeric help taking out some bitterness from Karela (bitter melon). Also washing karela changing water also help taking out some more bitterness. Still karela will be bitter. Sweet and Sour Karela can be refrigerated for two weeks.Enjoy sweet and Sour Karela, with Paratha, Puri, Toor Dal, Rice, Sooji Ka Halwa
Aloo Parathas make for the perfect lazy weekend brunch. Parathas can be made plain or with a variety of different fillings. A flavorful potato filling is by far the most popular. Aloo Parathas are very popular in North India, at any time of the day. In Punjab, Aloo Parathas are a staple for breakfast. Traditionally, Aloo Parathas are served with homemade butter and buttermilk known as chaas. I'm sure you are thinking that making these parathas is very time consuming. With our busy schedules and hectic mornings, how is possible to prepare these! Of course, parathas taste best when fresh off a hot skillet! An easy solution to this problem is to simply prepare part of the recipe in advance until you are ready to roll the parathas. You can prepare the dough and filling in advance and have the potato-mix filled balls ready to just start rolling. The prepared dough can be refrigerated for up to two days. Enjoy!This Recipe will make 4 parathas.
Mix flour, salt, and oil, until oil is incorporated with flour well, add water slowly to make a soft dough (add water as needed).
Knead dough well on a lightly greased surface to make the dough soft, smooth, and pliable.
Set the dough aside and cover. Let the dough rest at least ten minutes.
Filling
In a bowl take mash potatoes add green chilies, cilantro, cumin seeds, garam masala, mango powder, and salt, mix it well.
Making paratha
Divide the dough into 4 equal parts and roll them into balls.
Then divide the potato filling into 4 parts and shape into balls. Potato balls should be about 1½ times larger than the dough balls.
Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
Meanwhile heat heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
Press the filled ball lightly on dry whole wheat flour from both sides.
Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
Oil the skillet and place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some olden-brown spots.
After a few seconds, drizzle one teaspoon of oil over the paratha, and spread with spatula. Flip the paratha again and lightly press the puffed areas with a spatula.
Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
Parathas are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.
Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.
Notes
VariationsSubstitute chopped cilantro with ¼ cup finely chopped mint leaves, or experiment with your favorite herb. Be sure to pat the herbs dry before adding to the mixture.Serving Suggestions
As pakoras are one of the most welcoming snacks all over India. It is a popular street food. Everyone has their own favorites and there are countless recipes. Pakoras are a very comforting snack especially when it is cold, and it is raining. Here, we are experiencing both and I am wishing for pakoras with a hot cup of chai, blanket and a good TV show or movie. In a particular magazine, I saw a fusion pakora recipe. Instead of using traditional beasn batter, the chef had used red lentil batter. Several times, I have used moong dal batter, but I never even thought about using red lentil. I was ready to give it a try with another pakora recipe using lentil batter. I made some changes and added chopped ginger that added a nice kick to the pakoras. They turned out to be mouthwatering appetizers: crispy on the outside and soft on the inside. These pakoras are addicting! These work as a tasty pairing with your afternoon tea or a spicy delicious snack before any meal. These pakoras have a different crispness but are very delightful. Give these pakoras a try and enjoy! These Pakoras are also vegan and gluten-free.This recipe will serve 4.
Blend dal to smooth batter, using just enough water needed to blend.
To make Pakora batter add corn starch, salt, chili powder and salt together, mix it well, whipping for few seconds. Add all the other ingredients to the batter, ginger, green chili, cilantro and mix all the ingredient well. Batter should be consistency of pancake mix, if needed add little water.
Heat the oil in a frying pan on medium-high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
Dip the zucchini slices into the batter one at a time, making sure it is covered by the batter completely. Then, slowly drop into the frying pan.
Fry the pakoras in small batches, not overlapping. The pakoras will take about 4-5 minutes to cook.
Turn them occasionally. Fry the pakoras until both sides are golden brown. If the oil is too hot, the pakoras will brown too fast and not get crispy.
Left over batter, place about one tablespoon of batter into the oil. Fry the pakoras in small batches until golden-brown.
The crispy, delicious pakoras are now ready to serve. I like to serve these both pakoras side by side.
Coconut Paratha is a delicacy, I make parathas with so many different fillings, but I will say this is very different from others. Coconut Paratha can be served with the main meal, but one can also enjoy this as a snack with a hot cup of chai. One day, my younger sister Kumkum, who is an excellent cook, called me from India and told me that I must try this coconut paratha, that I will love it. So, in fact, this is her recipe. She is also a big help who I can call when I get lost with the new recipes I am trying. She always has good suggestions. This paratha has a complex flavor. Usually, stuffed parathas are not very thin, but coconut paratha is very thin and mildly spiced. They taste best when they are served hot. The paratha is crispy from outside and its inside filling has a different texture that is well balanced. Coconut parathas also taste as delicious when they are served at room temperature with pickle.This recipe will make 8 parathas.
Mix flour, salt, and oil, add the water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth, and pliable. Set the dough aside and cover it. Let the dough rest at least ten minutes.
Filling
In a microwave bowl mix coconut powder, milk powder, and milk together, (don’t use a very small bowl, otherwise the milk will boil out of the bowl). Microwave for 1 minute, Mix it well. Mix should be moist. If mix is very soft microwave again for few more seconds. Mix should still be white in color.
After the mix cools off add salt, sugar, and red chili powder and mix it well.
Making Paratha
Divide the dough into eight equal parts and form into balls.
Roll the dough balls into a 3” circle. Place one tablespoon of filling in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all eight balls. Let the filled balls settle three to four minutes.
Press the filled ball lightly on dry flour from both sides.
Using a rolling pin, roll the balls keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour; roll the paratha into a seven-inch circle.
Heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
After a few seconds, drizzle a half teaspoon of oil over the paratha. Flip the paratha and put again a half teaspoon of oil. Lightly press the puffed areas with a spatula. This will help the paratha to puff.
Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
Parathas are best served hot and crispy. They will be soft as they cool off.
Notes
Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container.
For later use, parathas can be refrigerated six to seven days or frozen for up to a month. Reheat using a skillet or oven.
Paneer tomato curry is a delicious and sophisticated side dish. My husband, who enjoys paneer dishes in every form, asked me to make a paneer dish, which is different than what I have made before. It should not be creamy. So, I decided not to add cream or nuts. Also, as per Alex’s request, I did not add spinach. After trying to make a new recipe, I landed on Paneer Tomato Curry. Alex really enjoyed this. I knew this was a hit with him because he cleaned up the entire plate. You all know he is my videographer, so this was the next recipe he wanted me to make.I have done many paneer recipes. They all are starting to look the same. In this recipe the paneer is first grilled and then simmered in tomatoes. This is an amazingly simple and quick recipe and is very satisfying. Hope you give this recipe a try and enjoy!Recipe will serve 4.
3cupstomatoescut into large pieces, I used 4medium tomatoes.
6ozpaneer cut into about 1/4 inch thick and 1-1/2 inch long
¼bell pepper cut into thin slices.
2Tbspoildivided.
1tspcumin seedsjeera
⅛tspasafetidahing
2Tbspthinly sliced ginger
2tspcoriander powder
¼tspturmerichaldi
½tspred chili powder
1tspsugar
1tspsalt
½tspgaram masala
Instructions
Heat one tablespoon oil over low medium heat in a flat saucepan, spread the paneer pieces and grill them for one side till they are golden brown. Take them out from the pan and set aside.
In the same pan add the remaining oil. Wait until oil is moderately hot add cumin seeds as the cumin seeds crack add asafetida and sliced ginger, stir fry them for about 30 seconds.
Add bell pepper and stir fry them for about half a minute add coriander powder, turmeric and red chili powder and stir.
Next add tomatoes, salt, and sugar, cook them stirring for about 2-3 minutes tomatoes should be just tender add paneer and cook for about 5 minutes stirring occasionally. Paneer should be covered with spices and tomatoes should be still not mushy, you should be able to see tomato pieces. Turn of the heat sprinkle the garam masala and stir.
Paneer with Tomato is delicious and super simple this goes well with plain rice, roti, paratha, puri or naan.
How to make Tomato Paneer Curry Recipe By Manjula’s Kitchen
Paneer tomato curry, also known as tomato paneer curry, is a delightful and aromatic dish that captures the essence of Indian cuisine. This paneer based gluten freeveg gravy dish combines the rich and creamy texture of paneer (Indian cottage cheese) with the tanginess of tomatoes and a blend of aromatic spices. In this detailed exploration, we will take you through each step of the paneer tomato recipe, highlighting the significance of each element to create a dish that tantalizes the taste buds.
Step 1: Heating the Oil and Grilling the Paneer
The first step in making tomato paneer curry is heating one tablespoon of oil in a flat saucepan over low-medium heat. This is a crucial step as it sets the foundation for the flavor development in the dish. The low-medium heat allows the oil to gradually heat up, preventing it from smoking and ensuring that the paneer pieces cook evenly.
Once the oil is heated, the paneer pieces are spread in the pan and grilled on one side until they achieve a golden brown color. Grilling the paneer serves multiple purposes. It imparts a subtle smokiness to the paneer, enhancing its flavor profile. The golden brown color also adds visual appeal to the dish. After grilling, the paneer is taken out from the pan and set aside, ready to be reintroduced later in the cooking process.
Step 2: Adding Cumin Seeds, Asafetida, and Sliced Ginger
In the same pan that was used for grilling the paneer, the remaining oil is added. It is essential to use the same pan to retain the flavors that have infused into it during the initial step. Waiting until the oil is moderately hot, cumin seeds are introduced. The crackling of cumin seeds in hot oil releases their aromatic oils, infusing the entire dish with a warm and earthy essence.
Asafetida, a pungent spices with a unique flavor, is added along with sliced ginger. Asafetida contributes a distinct umami note to the dish, enhancing the overall taste. Ginger, known for its subtle spiciness and freshness, complements the other ingredients, creating a harmonious balance of flavors. Stir-frying these elements for about 30 seconds allows their flavors to meld and infuse into the oil.
Step 3: Stir-Frying Bell Pepper with Spices
Next in the process is the addition of bell pepper to the pan. Stir-frying the bell pepper for about half a minute ensures that it retains its crispness and vibrant color. The bell pepper not only adds a crunchy texture but also contributes a slightly sweet and fruity undertone to the dish. At this stage, the ground spices – coriander powder, turmeric, and red chili powder – are introduced.
Coriander powder provides a warm and citrusy flavor, turmeric adds a golden hue and earthy notes, while red chili powder imparts the desired level of spiciness. Stir-frying the bell pepper with these spices allows them to coat the vegetables evenly, creating a flavorful base for the curry.
Step 4: Adding Tomatoes, Salt, and Sugar
The introduction of tomatoes is a crucial step in paneer tomato curry, as it forms the base of the gravy. Tomatoes bring a tangy and slightly sweet taste to the dish. Adding salt at this stage not only enhances the natural flavors of the tomatoes but also helps in their cooking process by drawing out moisture.
A touch of sugar is included to balance the acidity of the tomatoes, creating a harmonious blend of sweet and tangy notes. Cooking the tomatoes, stirring for about 2-3 minutes, ensures that they are just tender but not mushy. This careful monitoring of the tomatoes’ texture is essential for achieving the desired consistency in the final dish.
Step 5: Cooking Paneer in Tomato Gravy
Once the tomatoes reach the desired tenderness, the grilled paneer is reintroduced to the pan. Cooking the paneer in the tomato gravy for about 5 minutes allows it to absorb the flavors of the spices and the tanginess of the tomatoes. Stirring occasionally ensures that the paneer is evenly coated with the aromatic mixture, creating a cohesive and well-balanced dish.
During this stage, it is crucial to maintain a balance between cooking the paneer thoroughly and preserving its distinct texture. The goal is to have paneer covered with spices while retaining visible tomato pieces in the curry.
Step 6: Final Touch – Sprinkling Garam Masala
As a finishing touch, the heat is turned off, and a sprinkle of garam masala is added to the tomato paneer curry. Garam masala, a blend of warm spices like cinnamon, cardamom, and cloves, contributes a final layer of complexity and depth to the dish. Adding garam masala at the end preserves its volatile flavors, ensuring that they are not overpowered by the other spices during the cooking process.
Stirring the garam masala into the curry distributes its aromatic compounds evenly, elevating the overall fragrance of the dish. This final step enhances the complexity of flavors, making the paneer and tomato curry a symphony of tastes and aromas.
Conclusion:
In the art of crafting paneer in tomato gravy, each step plays a pivotal role in building layers of flavor and texture. From grilling the paneer for a smoky undertone to carefully stir-frying spices for a well-balanced taste, every action contributes to the overall success of the dish. The interplay of ingredients like cumin seeds, asafetida, ginger, bell pepper, and a medley of ground spices creates a curry that is not just a meal but a culinary experience.
This detailed exploration of the tomato paneer recipe highlights the importance of technique, timing, and ingredient selection in Indian cuisine. The result is a dish that showcases the versatility of paneer and the vibrancy of tomatoes, bringing together the best of both worlds in a savory and satisfying curry.
Whether you call it paneer tomato curry, tomato paneer curry, paneer tomato recipe, paneer and tomato curry, paneer in tomato gravy, or tomato paneer recipe, this flavorful creation is sure to become a staple in your culinary repertoire.
Palak Kadhi is a tasty side dish. It is spinach cooked with yogurt and besan (gram flour) and mildly spiced. I think Kadhi is one of the most enjoyed dishes all over India. Kadhi is made in so many ways in different parts of the country. One main ingredient remains the same: besan. At my house, kadhi was made thick and with dumplings. In Gujarat, Kadhi is made very watery and taste like sweet and sour soup. I enjoy the dishes which are made using besan. Palak Kadhi has become a comfort side dish for us. It is easy to make and can be served with any meal.This recipe will serve 2.
Mix besan, turmeric with yogurt until smooth, this should be lump free. Add 2 cups of water slowly and mix well.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.
When the cumin seeds crack, turn off the heat and add fenugreek seeds, and whole red chili. Stir for a few seconds, add red chili powder. Add spinach and stir for a minute.
Add the yogurt mixture and turn the heat to medium. Keep stirring until the kadhi comes to a boil.
Add salt. Turn the heat to medium low. Let the kadhi cook for about 20-35 minutes, stir occasionally. If needed to adjust thickness, add more water. Kadhi should be a pourable consistency.
Notes
If you like Kadhi, you will enjoy other versions of Kadhi also:
Palak Kadhi, also known as Palak Ki Kadhi or Spinach Kadhi, is a comforting and nutritious Indian dish that combines the goodness of spinach with the tanginess of yogurt. Palak kadhi is a gluten-free and vegan dish made with lentils (usually split pigeon peas, or toor dal) and spinach (palak) cooked in a flavorful curry or gravy. It is a high-protein dish suitable for parties and gatherings.
The lentils provide a good source of protein, while the spinach adds vitamins and minerals. The curry/gravy is typically made with spices, yogurt (or a dairy-free alternative), and sometimes besan (chickpea flour) to thicken the sauce. Palak kadhi is a popular North Indian dish known for its creamy texture and delicious flavor.
This palak kadhi recipe offers a delightful blend of flavors and textures, making it a perfect accompaniment to steamed rice or roti. With its vibrant green color and rich taste, palak kadhi is sure to become a favorite in your household, especially for those looking to incorporate more greens into their diet.
Step 1: Blending Spinach
Begin by thoroughly washing fresh spinach leaves and removing any tough stems. Then, blanch the spinach in boiling water for a few minutes until wilted. Drain the spinach and immediately transfer it to a bowl of ice water to halt the cooking process and preserve its vibrant green color. Once cooled, blend the spinach into a smooth puree using a blender or food processor, ensuring there are no lumps.
Step 2: Preparing Yogurt Mixture
In a mixing bowl, whisk together yogurt and besan (gram flour) until smooth and creamy. This yogurt mixture forms the base of the kadhi, providing a creamy texture and tangy flavor to the dish. Ensure that the besan is well-incorporated into the yogurt to prevent any lumps from forming during the cooking process.
Step 3: Tempering Spices
In a deep saucepan or kadhai, heat oil or ghee over medium heat. Add mustard seeds, cumin seeds, fenugreek seeds, and dried red chilies to the hot oil, allowing them to splutter and release their aromatic flavors. The tempering of spices adds depth and complexity to the palak kadhi, infusing it with layers of flavor.
Step 4: Cooking Aromatics
Next, add finely chopped ginger to the tempered spices, sautéing. The combination of these aromatic ingredients forms the flavorful base of the palak kadhi, enhancing its taste and aroma. Stir the mixture occasionally to prevent it from sticking to the bottom of the pan.
Step 5: Adding Spinach Puree
Once tcooked add the blended spinach puree to the pan, stirring well to combine with the aromatics. Allow the spinach to simmer gently in the pan, infusing the kadhi with its vibrant green color and earthy flavor. Cook the spinach mixture for a few minutes until it thickens slightly and the raw flavor of the spinach is cooked out.
Step 6: Incorporating Yogurt Mixture
Gradually pour the prepared yogurt-besan mixture into the pan, stirring continuously to prevent any lumps from forming. Ensure that the yogurt mixture is well-incorporated into the spinach base, creating a smooth and creamy consistency. Allow the kadhi to simmer gently on low heat, allowing the flavors to meld together and the yogurt to thicken.
Step 7: Seasoning and Garnishing
Season the palak kadhi with salt, turmeric powder, and red chili powder to taste, adjusting the seasoning according to your preferences. Garnish the kadhi with fresh cilantro leaves and a sprinkle of garam masala for added flavor and aroma. Serve the palak kadhi hot alongside steamed rice or roti for a wholesome and satisfying meal.
Tips for Perfect Palak Kadhi
Consistency Control: Adjust the amount of water added to the kadhi to achieve the desired consistency. For a thicker kadhi, simmer it for longer to allow the yogurt mixture to reduce and thicken.
Balancing Flavors: Taste the palak kadhi as it cooks and adjust the seasoning accordingly. You can add a squeeze of lemon juice for a tangy kick or a pinch of sugar to balance the flavors.
Texture Enhancement: For added texture and flavor, consider adding fried pakoras or chickpea flour dumplings to the palak kadhi before serving. These additions not only enhance the dish but also make it more filling and satisfying.
Freshness Factor: Use fresh spinach and yogurt for the best results. Fresh ingredients impart a vibrant color and flavor to the kadhi, elevating its taste to another level.
Variations of Palak Kadhi
Punjabi Palak Kadhi: This variation of palak kadhi features a thicker consistency and a richer flavor profile, achieved by simmering the kadhi for a longer duration.
Gujarati Palak Kadhi: Gujarati-style palak kadhi is typically sweeter and tangier than its Punjabi counterpart, thanks to the addition of jaggery and kokum.
Paneer Palak Kadhi: Add cubes of paneer (Indian cottage cheese) to the palak kadhi for a protein-rich variation that’s sure to please both vegetarians and non-vegetarians alike.
Health Benefits of Palak Kadhi
Rich in Iron and Vitamins: Spinach is a nutritional powerhouse, rich in iron, vitamins, and antioxidants that support overall health and well-being.
Probiotic Benefits: Yogurt, a key ingredient in palak kadhi, is rich in probiotics that promote gut health and aid in digestion.
Low in Calories: Palak kadhi is a low-calorie dish, making it a healthy option for those looking to manage their weight without compromising on taste.
Frequently Asked Questions (FAQs)
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach as a convenient alternative. Thaw the spinach before blending it into a puree for the kadhi.
Can I make palak kadhi ahead of time?
Yes, palak kadhi tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.
Is palak kadhi gluten-free?
Yes, palak kadhi is inherently gluten-free as it contains no wheat or gluten-containing ingredients.
Explore more delectable Indian recipes on Manjula’s Kitchen, such as Paneer Tikka Masala for another delightful culinary adventure.
Kheer is a very traditional Indian dessert and is enjoyed by people of all ages. Kheer is made in many different ways using rice, different nuts, and vegetables but milk is the main ingredient to make kheer. I have been wanting to make rice kheer for my son who happens to be vegan and loves kheer. This is my version of vegan kheer: instead of milk, I used almond and coconut milk. After trying many different dairy free milk, this was the best combination I enjoyed. This recipe is also quick and easy to make and is delicious. You don’t have to be vegan to enjoy this kheer.This recipe will serve 4.
Use heavy bottom pan to make kheer. Put all the ingredients except saffron, in the pan, rice, coconut milk, almond milk, sugar, almonds, pistachios, raisins, and cardamom powder.
Mix it well and bring it to boil on medium high heat.
After the kheer is boiling, lower the heat to low-medium and let it cook for about 20 minutes. Do stir the kheer a few times in between to scrapes the sides of the pan.
I prefer the thicker consistency of kheer just like porridge consistency, but you can adjust the consistency of the kheer to your taste. Turn off the heat. The kheer is now ready,
Add a few strands of saffron on the top. You can serve this vegan rice kheer warm or chilled.
Notes
Please check out my other vegan dessert recipes namely:
Aloo Palak is a versatile side dish that is a great complement to any meal. Aloo (potatoes) and Palak (spinach) are two vegetables I always have in my kitchen. Potatoes we all know are used in so many ways and have endless recipes. I also use spinach in many dishes. I thought I had done this recipe a long time ago, but today I made this dish for my family after some time and they enjoyed it very much and asked me if I have done this video recipe. I was looking on my website and realized I have not done this recipe yet. This is a common recipe, but this is my version of Aloo Palak. Adding fenugreek seeds and besan (gram flour) kicks off the flavor to the dish. For me and Alex, this is a comfort dish. This recipe is also vegan and gluten free. I serve this as a side dish, or I enjoy rolling it in a Roti or Paratha to make a to-go lunch. Alex especially enjoys making grilled cheese sandwiches filled with leftover Aloo Palak. I have done many recipes for spinach:Palak Paneer, Saag, Spinach Crisps, Chole Palak, Palak PuriThis recipe will serve 4.
2cuppotatoes cut into small piecesI used 2 medium size potatoes
4cupspinachfinely chopped, approx. 8oz
½cuptomatofinely chopped
4Tbspoil
1tspcumin seedjeera
¼tspfenugreek seedsmethi optional
1Tbspbesangram flour
1Tbspcoriander powderdhania
½tspred chili powderadjust to taste
¼tspturmerichaldi
1tspsalt
½tspmango powderamchoor
Instructions
Heat the oil in a saucepan. The oil should be moderately hot. Add the cumin seeds as they crack add besan, and fenugreek seeds. Stir for about one minute, besan will become aromatic and will be light golden brown.
Next add tomato, coriander, red chili powder, and turmeric.
Stir-fry spice mix until spice mix starts leaving the oil. It should take about 2 minutes.
Add potatoes, spinach, and 1/2 cup of water, cover the pan. Let it cook over medium heat. The potatoes should be very tender but not mushy and should be covered with spinach.
Notes
Do stir in between besan can stick to the bottom of the pan. I did stir once in between. If needed, add a little more water.Aloo Palak should not be very dry, it should be moist. Add mango powder and stir, turn off the heat. Aloo Palak is ready.
Apple and Banana Pakoras! Pakoras are an all-time favorite snack amongst everyone. Pakoras are made in so many ways using a variety of vegetables and lentils. Apple and Banana Pakoras were suggested by my friend Rajni from India. It sounds different because I never tried these pakoras. I decided to give it a try. I know she enjoys sweet and spicy combinations of flavors. These pakoras are crispy from the outside and soft from the inside. These Pakoras are also vegan and gluten-free. Give it a try and share your experience. Hope you will enjoy it.
This recipe will serve 4.
6banana slices, cut into the long waybanana should not be very ripe
½cupgram flourbesan
2Tbsprice flour
1Tbspcorn starchalso can use arrow root powder
½tspsaltadjust to taste
½tspcumin seedsjeera
¼tspblack pepper
½tspmango powderamchoor
1Tbspsugar
2Tbspcilantrofinely chopped, hara dhania
1Tbspgreen chilifinely chopped
Instructions
I am using firm apples. I have sliced the apples in rounds about 1/4 inch thick. Use firm bananas that are slightly less ripe. Do not use fully ripe bananas. I am using 1banana. I sliced the banana in 6 pieces the long way
To make the batter, add all the dry ingredients together besan, rice flour, cornstarch, salt, cumin seeds, black pepper, mango powder, and sugar. Mix all the ingredients well.
Add the water slowly to make a smooth batter. Consistency of pancake mix. I used about 1/2 cup of water. Now add the green chilies and cilantro, mix it well.
Heat the oil in a frying pan on medium-high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
Dip the apples and bananas slices into the batter one at a time, making sure it is covered by the batter completely. Then, slowly drop in the slices into the frying pan.
Fry the pakoras in small batches, not overlapping. The pakoras will take about 3-4 minutes to cook.
Turn them occasionally. Fry the pakoras until both sides are golden brown. If the oil is too hot, the pakoras will brown too fast and not get crispy.
The crispy, delicious pakoras are now ready to serve.
Spicy Namak Para is a crispy and savory snack that's perfect for the holiday season. Not only is this a popular snack, but it is also easy to make. This particular recipe is a twist on traditional Namak Paras with added spices to make it even more flavorful. You can always experiment with different variations by adding your choice of flavors! Spicy Namak Para taste especially delicious with a hot cup of chai. They also make for a simple but special homemade gift. It's also an easy road trip snack when traveling with your family! Hope you enjoy this recipe! This recipe is good for 10 people.
In a bowl mix all the dry ingredients well, all-purpose flour, sooji, salt, black pepper, red pepper, cumin seeds, and methi. Next add the oil mix it well.
Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover the dough and let it sit for at least fifteen minutes.
Knead the dough and divide into two equal parts. Take each part of the dough and make a flat ball shape. Roll them into about 10-inch circles, it should not be very thin.
Prick them with a fork all over the rolled dough, on both sides. This helps paras not to puff while frying.
Cut each of the rolled dough into about 1/2-inch-wide and 3-inch-long pieces. Note: you can cut them in your desire shape.
Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1-1/2 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Make sure to place just enough paras so you can turn them over easily when frying. Fry the paras until both sides are light golden brown. This should take about 8 minutes.
After Spicy Namak Paras come to room temperature they should become crisp.
Notes
Experimenting and making the recipes to your taste is the best part of cooking.Try different variations by adding your choice of flavors.
Chana Dal Sweet and Sour Parathas is a delicious and unique blend of many flavors. These Parathas are spicy, sweet, and sour. The combination of all these flavors is simply delicious.The nuttiness of the coconut and sweetness of sugar, cardamom, and fennel seeds add to the flavor. My mother was very fond of sweet and sour flavors. She first asked me to make these Parathas and requested me to make the filling, telling me exactly what she wanted in the filling. I followed her instructions exactly including what spices to put in. To my surprise, the recipe came out perfect and it was exactly the flavor combination she was looking for. I made this recipe for her several times and she really enjoyed it. It felt so good to see my mom smile. She will have these Parathas with Aloo Tamatar, or just with a hot cup of Chai.I take great pride when making these recipes for you all. I like to make sure that when you try my recipes out, they meet your expectation! I decided to make these Parathas after 30 years. I have no idea why I waited this long. This is a wonderful flavorful breakfast dish, or you can serve with the main meal. Hope you enjoy them!Recipe will serve 4.
In a bowl, mix whole-wheat flour, all-purpose flour, salt and oil, mix it well rubbing with fingers; add water slowly to make soft dough. The dough should not be stick to your fingers. Cover the dough and set it aside. Let it rest at least ten minutes.
Filling
Wash and cook dal in two cups of water, in Instant pot or pressure cooker for 25 minutes. Dal should be soft but not mushy. I am using instant pot.
Heat the oil over low medium heat in a pan add dal, and all the spices for filling fennel, red chili, mango powder, coconut powder, asafoetida, and salt, Note: if dal has extra water drains most of the water.
Stir continuously, and keep pressing dal, until water from dal has evaporated. Note: dal should be moist, not be powdery.
Turn off the heat. Let the filling cool to room temperature.
To make Parathas
Take the dough and knead it for a minute. Divide the dough and filling in 10 equal parts. Dough balls and filling should be the same size.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving the center a little thicker than the edges.
Place a filling in the center. Pull the edges of the dough to wrap it around the peas filling. Repeat to make all balls. Let the filled balls settle three to four minutes. Note: It helps to spread the filling evenly.
Meanwhile heat a heavy skillet on medium-high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
Press the filled ball lightly on dry whole wheat flour from both sides.
Using a rolling pin, roll lightly to make five-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas.
Parathas are best served hot and crispy.
Notes
You will have leftover filling; you can refrigerate for up to a week or freeze for 2-3 months.Cooking time 20 minutes, this does not include boiling Chana Dal.
School is back in session and summer is pretty much over, but it's still hot enough to enjoy "Frozen Chocolate Frappuccino". It has been a huge hit with my grandkids this summer. Of course, they enjoy traditional hot chocolate as well. One day my granddaughter asked me if I could make a delicious cold version of a hot chocolate and call it "Frozen Chocolate Frappuccino"! It was a really hot day and we decided to experiment with different versions of cold frothy frozen chocolate. We came up with the perfect recipe together. She was so excited about this recipe that she wants to create more recipes! This super simple recipe with few ingredients is the perfect answer to blazing hot temperatures. Ingredients are ones you will have on hand. Top with some whipped cream and you've got a decadent drink!This recipe is good for 2.
In a small cup take the sugar, cinnamon powder, chocolate chips and cocoa powder and pour over about 2 tablespoons of hot but not boiling milk if needed add more. Mix it till all the ingredients mixed well.
Blend the milk and chocolate till they are mixed well, add crushed ice, and blend on high speed, till chocolate becomes frothy.
Pour it in a tall glass and topped with whip cream and shaved chocolate. Enjoy!
Keyword Beverage, Chai Latte, Chocolate Ganache, Chocolate Ganache Toast, Cold Chocolate, Cold Coffee, delicious, Drink To Go, Frappuccino, Home Made, Hot Chocolate, Kid Friendly, lemonade, Mango Lassi, Quick And Easy, Recipe videos, Refreshing, Summer Drink, Sweet
