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Tag: High Protein Vegetarian Meals

High Protein Vegetarian Meals: Nutritious and Delicious Options
Finding high protein vegetarian meals that are both delicious and nutritious can be a game-changer for your diet. Whether you’re looking for high protein vegetarian meals, low calorie high protein vegetarian meals, or high protein vegetarian meals for weight loss, this guide has got you covered.
Why Choose High Protein Vegetarian Meals?
High protein vegetarian meals are an excellent way to keep your energy levels stable throughout the day. They help in muscle repair, provide satiety, and can aid in weight management. Let’s explore some high protein meals that you can easily incorporate into your diet. Some of these are Indian vegetarian recipes
1. Quinoa Salad with Chickpeas
Quinoa is a fantastic source of protein. Pair it with chickpeas and fresh vegetables for a salad that is both tasty and nutritious. This combination is a perfect example of high protein vegetarian meals. The nutty flavor of quinoa mixed with the earthiness of chickpeas creates a harmonious and satisfying meal that is also rich in fiber and essential nutrients.
2. Tofu Stir-Fry
Tofu is a versatile ingredient that is rich in protein. Stir-fry it with a mix of your favorite vegetables for a quick and delicious high protein meal vegetarian. Tofu absorbs flavors well, making it perfect for a stir-fry with soy sauce, ginger,and a splash of sesame oil. This dish is easy to prepare and makes for a nutritious and satisfying dinner.
3. Lentil Soup
Lentils are packed with protein and make for a hearty soup. This dish is not only delicious but also provides a good dose of protein, making it one of the best high protein vegetarian meals. Add some carrots, celery, tomatoes, and spinach to your lentil soup for extra nutrients and flavor. Serve it with a slice of whole-grain bread for a complete meal. A delightful dish coming from a daal recipe.
4. Black Bean Tacos
Black beans are an excellent source of protein. Make tacos with black beans, avocado, and fresh salsa for a satisfying and protein-rich meal. These tacos are great as easy high protein vegetarian meals. The creamy avocado complements the spicy black beans, and the fresh salsa adds a burst of freshness and acidity.
5. Chia Seed Pudding
Chia seeds are not only high in protein but also in fiber. Make a chia seed pudding with almond milk and a touch of honey for a sweet yet healthy snack that fits perfectly into the category of high protein vegetarian meals. Top it with fresh berries and nuts for added texture and flavor.
6. Veggie Burger
A homemade veggie burger made with black beans, quinoa, and spices is a delicious and protein-packed meal. It’s an ideal choice for those looking for low calorie high protein vegetarian meals. Serve it on a whole-grain bun with lettuce, tomato, and a dollop of Greek yogurt for a healthy twist on a classic burger.
7. Spinach and Feta Stuffed Peppers
Stuffed peppers with spinach, feta cheese, and quinoa are not only high in protein but also full of flavor. This dish is perfect for a wholesome dinner and fits well into the category of high protein vegetarian meals for weight loss. The sweetness of the peppers pairs beautifully with the savory filling, creating a balanced and satisfying meal.
8. Greek Yogurt with Nuts
Greek yogurt is a great source of protein. Add a handful of nuts for an extra protein boost and a satisfying snack. This combination is an excellent example of quick high protein vegetarian meals. The creaminess of the yogurt and the crunchiness of the nuts make for a delightful contrast in textures.
9. Paneer Tikka
Paneer, or Indian cottage cheese, is rich in protein. Marinate it with spices and grill it for a tasty and protein-rich dish that is perfect for lunch or dinner. Serve it with a side of mint chutney and a fresh salad for a complete meal. This dish is a staple in Indian cuisine and is a favorite among vegetarians looking for a high protein option. Its a a delightful dish coming from paneer recipes.
10. Edamame and Brown Rice Bowl
Edamame beans are high in protein and pair well with brown rice for a nutritious meal. Add some veggies and a light dressing for a delicious and healthy bowl. This dish is easy to prepare and makes for a great lunch or dinner option. The combination of edamame and brown rice provides a complete protein, making it a perfect example of high protein vegetarian meals. It is a nice addition to Indian rice recipes.
11. Chickpea and Spinach Curry
Chickpeas are a fantastic source of protein. Cook them with spinach and spices for a hearty and flavorful curry. Serve it with brown rice or whole-grain naan for a satisfying meal that fits well into the category of high protein low calorie vegetarian meals.
12. Tempeh Stir-Fry
Tempeh is a fermented soybean product that is high in protein. Stir-fry it with vegetables and your favorite sauce for a quick and nutritious meal. This dish is a great example of quick high protein vegetarian meals and can be customized with your choice of vegetables and seasonings.
13. Almond Butter Smoothie
Blend almond butter with banana, spinach, and almond milk for a protein-packed smoothie. This smoothie is perfect for a quick breakfast or post-workout snack and is an excellent example of high protein vegetarian meals.
14. Mushroom and Lentil Shepherd’s Pie
Make a vegetarian shepherd’s pie with mushrooms and lentils for a hearty and protein-rich meal. Top it with mashed sweet potatoes for a twist on the traditional recipe. This dish is perfect for a comforting dinner and fits well into the category of healthy high protein vegetarian meals.
15. Buckwheat Porridge
Buckwheat is a gluten-free grain that is high in protein. Cook it with almond milk and top it with fresh fruit and nuts for a nutritious breakfast. This porridge is a great way to start your day with a high protein meal.
16. Spicy Peanut Noodles
Make a quick and easy dish with whole-grain noodles, a spicy peanut sauce, and plenty of vegetables. This dish is not only delicious but also provides a good amount of protein, making it one of the best high protein vegetarian meals.
17. Red Kidney Bean Curry
Kidney beans are high in protein and make for a delicious curry. Cook them with tomatoes, and spices for a hearty and satisfying meal. Serve it with brown rice or whole-grain bread for a complete meal.
18. Mixed Bean Salad
Combine a variety of beans with fresh vegetables and a light vinaigrette for a refreshing and protein-rich salad. This dish is easy to prepare and makes for a great lunch or side dish.
19. Cauliflower Rice Stir-Fry
Use cauliflower rice as a low-carb alternative to regular rice. Stir-fry it with tofu and vegetables for a nutritious and protein-packed meal. This dish is perfect for those looking for high protein vegetarian meals that are also low in calories.
20. Roasted Chickpeas
Roast chickpeas with spices for a crunchy and protein-rich snack. This snack is perfect for on-the-go and fits well into the category of easy high protein vegetarian meals.
FAQs
What are high protein vegetarian meals? High protein vegetarian meals include quinoa salad with chickpeas, tofu stir-fry, lentil soup, and black bean tacos.

What are some easy high protein vegetarian meals? 

Some easy high protein vegetarian meals are veggie burgers, Greek yogurt with nuts, and chia seed pudding.

What are low calorie high protein vegetarian meals? 

Low calorie high protein vegetarian meals include spinach and feta stuffed peppers, edamame and brown rice bowl, and quinoa salad.

What are high protein vegetarian meals for weight loss? 

High protein vegetarian meals for weight loss are lentil soup, black bean tacos, and tofu stir-fry.

For more delicious and nutritious high protein vegetarian meals, visit Manjula’s Kitchen and explore a wide range of recipes that fit your dietary needs.

  • Sorghum Dosa (Jowar)

    Sorghum Dosa (Jowar)

    A plate of crispy Sorghum Dosa served with spiced potato filling

    Sorghum Jowar Dosa

    Sorghum Jowar Dosa a tasty twist to Rava Dosa. Lately, I am trying gluten free recipes and exploring the grains I rarely used. Sorghum Dosa is one of those recipes. This is a good alternative to regular dosa it is quick and easy to make. Sorghum Dosa batter does not need to be fermented. Sorghum dosa also vegan and gluten free. It is crispy and has a lacy look like Rava Dosa. You can serve this with traditional Samber and coconut Chutney or serve for a snack with cilantro Chutney.This recipe will serve 3.
    4 from 1 vote
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    Ingredients
      

    • ½ cup sorghum Jowar flour
    • ¼ cup rice flour Chawal ka atta
    • ½ tsp cumin seed jeera
    • ⅛ tsp asafetida hing
    • ¼ tsp salt
    • ⅛ tsp crushed black pepper
    • 1 Tbsp finely chopped cilantro hara dhania
    • 1 ½ cup water
    • 3 Tbsp of oil for cooking dosa

    Instructions
     

    • Mix all the dry ingredients together, sorghum flour ( Jowar), rice flour, cumin seeds, asafetida, salt, black pepper.
    • Add water slowly to make a thin batter and avoiding any lumps. Batter should have pouring consistency like buttermilk. Let the batter stand for about 30 minutes.
    • Before making dosa add cilantro. Mix it well.
    • Heat the skillet on medium high. To check if the skillet is ready sprinkle a few drops of water over the skillet water should sizzle. Wipe the skillet with few drops of oil.
    • Pour the batter with a ladle, keep the ladle about 4 inches high from the skillet in a circular motion starting from the center. Keep pouring the batter till it is the size you will like the dosa. Notes: dosa will no be perfectly round.
    • Do not try to spread the batter, Dosa should have holes like swiss cheese or have lacy look.
    • Drizzle 1 teaspoon of oil around dosa.
    • Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden brown. Turn the Dosa using spatula.
    • Let Dosa cook for about 1 minute from another side. Dosa will be golden brown on one side and light color on other side. Thin and crispy Sorghum Dosa is ready to serve.
    • Dosa has a look of Rava dosa but Sorghum Dosa is also gluten free and vegan.

    Notes

    Serving Suggestions
    Traditionally Rava Dosa is served with Sambar (lentil soup cooked with vegetables), and coconut chutney, or serve for snack with cilantro Chutney. I have the recipes for Sambar, Coconut Chutney, and Hari Cilantro Chutney on my web site.
    Tried this recipe?Let us know how it was!

    How to make Instant Sorghum Dosa by Manjula’s Kitchen

    Dosa is a popular south indian delicacy which looks like a crepe. It’s like a crisp and thin pancake made of rice and urad dal batter. Traditionally Dosa is served with sambar, aloo masala and coconut chutney. It is an Indian crepe made usually through rice batter, but here we have experimented and made many alternative dosa such as Oat Dosa, Besan Dosa, Rava Dosa, Sorghum Dosa. This preparation is using sorghum dosa and is a bread based breakfast recipe that is vegan. The preparation entails skillfully combining pan techniques and manual dexterity to achieve the perfect bread cooked on non-stick skillets.

    1. Mixing Dry Ingredients: Crafting the Base for Jowar Dosa

    Embark on the journey of creating an Instant Jowar Dosa by combining all the dry ingredients – sorghum flour (Jowar), rice flour, cumin seeds, asafetida, salt, and black pepper. This harmonious blend sets the foundation for a gluten-free and vegan dosa that promises a delightful culinary experience. Ensure the dry ingredients are well-integrated, setting the stage for the dosa batter.

    2. Creating the Dosa Batter: Achieving the Perfect Consistency

    Gradually add water to the dry mix, creating a thin batter with a pouring consistency akin to buttermilk. The key is to avoid any lumps, ensuring a smooth texture. Let the batter stand for approximately 30 minutes, allowing it to settle and develop optimal flavours. This patient step contributes to the success of your Jowar Dosa, enhancing its taste and texture.

    3. Adding Cilantro: Elevating the Flavor Profile of Jowar Dosa

    Before transforming the batter into dosas, introduce a burst of freshness by adding cilantro. This step not only enhances the flavor profile but also adds a visual appeal to your Jowar Dosa. Gently mix the cilantro into the batter, ensuring an even distribution of this aromatic herb.

    4. Pouring and Cooking Dosa: The Art of Creating Jowar Dosa

    Heat the skillet on medium-high, a crucial step before creating your Jowar Dosa. To test the skillet’s readiness, sprinkle a few drops of water – a sizzle should confirm its optimal temperature. Wipe the skillet with a few drops of oil, creating the perfect non-stick surface. With a ladle, pour the batter in a circular motion, starting from the centre, allowing the dosa to take shape naturally. Resist the urge to spread the batter, as Jowar Dosa is intended to have holes, resembling a swiss cheese or possessing a lacy appearance.

    5. Drizzling Oil and Flipping Dosa: Achieving the Perfect Golden Brown

    Enhance the crispiness and flavour by drizzling a teaspoon of oil around the dosa. Cook the Jowar Dosa over medium heat for about 2 minutes until it attains a golden brown hue. Using a spatula, gently flip the dosa, revealing a light colour on one side and the golden brown perfection on the other. This intricate dance of heat and ingredients results in a thin, crispy, and visually appealing Sorghum Dosa.

    6. Serving Your Gluten-Free Creation: Enjoying the Instant Jowar Dosa

    Your Instant Jowar Dosa, with its distinctive swiss cheese-like appearance, is now ready to grace your table. Savour the gluten-free and vegan goodness of this delectable creation. While reminiscent of Rava dosa in appearance, the uniqueness of Sorghum Dosa shines through. Thin, crispy, and utterly satisfying, this dosa promises a delightful culinary experience that caters to a diverse range of dietary preferences.

  • Masala Bell Pepper Curry

    Masala Bell Pepper Curry

    A bowl of Masala Bell Pepper Curry garnished with cashews and fresh cilantro

    Masala Bell Pepper Curry

    Masala Bell Pepper Curry, which is a Hyderabadi-style dish. Hyderabad dishes are very spicy and aromatic. For me, bell pepper curry represents these dishes well. I wanted to do a recipe for a side dish for a more formal get together. I happened to have some extra bell peppers in my fridge, so I decided to experiment with those.
    Since this is a dish for a party, I wanted the gravy to be spicy and rich. Of course, I had to try out variations of this recipe a few times to balance the flavor. This dish has a complex flavor. The nuttiness of the cashews, sesame seeds, and coconut blends perfectly together. The gravy for this dish is also very versatile. You can also make a variety of dishes with this gravy. You can try adding potatoes or paneer with this gravy base, comes out delicious.
    Bell Pepper Masala Curry is very aromatic and delicious, in addition to being vegan and gluten-free. If you enjoy hot and spicy food, indulge yourself with this dish! It pairs excellently with naan, puri, or plain white rice. Enjoy!
    Recipe will serve 4.
    4.34 from 12 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 medium size green bell pepper cut into bite size pieces

    Spice Mix

    • 1 tsp oil
    • ¼ cup broken cashews
    • 1 Tbsp sesame seeds
    • 1 Tbsp coriander
    • 1 Tbsp coconut powder

    Gravy

    • 1 ½ cup chopped tomato I used 3 medium size tomatoes
    • 1 Tbsp ginger cut into small pieces
    • 1 Tbsp chopped green chili
    • 2 Tbsp oil
    • 8 fenugreek seeds methi dana
    • 1 tsp cumin seeds jeera
    • ¼ tsp turmeric haldi
    • ⅛ tsp asafetida hing
    • 1 tsp red chili powder lal mirch
    • ½ tsp sugar
    • 1 tsp salt
    • ½ tsp garam masala

    Instructions
     

    • Cut the bell peppers in half and remove the core and discard and cut them in bite size pieces.
    • In a pan, heat 1 teaspoon oil. Add cashews, sesame seeds, coriander seeds, and on a low flame, stir fry them for about 2 minutes. Turn off the heat and add coconut stir together. After the mix comes to room temperature blend the mix using about 1/4 cup of water and make it into a paste and set aside.
    • Blend tomatoes, ginger, and green chili into a paste. Set aside.
    • Use the same frying pan, heat the oil on medium heat, oil should be moderately hot. Add cumin seeds, fenugreek seeds and asafetida stir for a minute add tomato paste. Add turmeric, salt, sugar, and red chili powder. Stir fry for about 2 minutes, oil will start separating.
    • Add the spice paste and cook for 2-3 minutes stirring. The spice mix will start to leave the oil. Add bell pepper stir and 1-1/2 cups of water and bring the gravy to boil.
    • Lower the heat to medium low and let it simmer for about 6-8 minutes. Until bell pepper is tender.
    • Gravy will thicken as it sits, if needed add more water.
    • Sprinkle the garam Masala and cover the pan.
    • Bell pepper curry is ready to serve. I like to serve this with Naan, or over plain rice.
    Tried this recipe?Let us know how it was!
  • Palak Paneer

    Palak Paneer

    Palak Paneer

    Palak Paneer (2016)

    Palak Paneer is likely the most popular paneer dish from North India. Creamy spinach with tasty paneer makes a delicious main dish. This recipe was one of my favorite. After so many years of cooking, my family has decided my cooking skills have improved! I wanted to do this recipe again as with modified cooking method. Also I will like to thank you to all of my viewers who have encouraged me over the years. You guys truly inspire me!
    4.66 from 23 votes
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    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 10 oz spinach washed and clean, about 6 cups packed spinach
    • 1-1/2 cups paneer cubed into bite size, about 1/3 pound of paneer
    • 1 tomato finely chopped, this will make 3/4 of chopped tomato
    • 1 green chili chopped
    • 1 Tbsp ginger chopped
    • 1 Tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 tsp coriander powder dhania
    • 1/4 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1/2 tsp salt adjust to taste
    • 1/2 tsp sugar
    • 1 Tbsp whole wheat flour
    • 1/3 cup heavy cream

    Instructions
     

    • First blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minutes. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.
    • Blend the spinach, ginger and green chili. Spinach should be creamy but not pasty.
    • Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give the paneer soft texture. Set aside.
    • While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a sauce pan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
    • Add cumin seed, and asafetida. After cumin seeds crack, add the tomatoes and stir fry for 1-2 minutes. Tomatoes should be tender not mushy. Add coriander, turmeric, red chili powder, salt, and sugar, stir and add the spinach.
    • After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes do not cover the pot. This helps keeping the green color of spinach.
    • Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add little more water.
    • Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.

    Notes

    Palak paneer is ready, serve with naan, tandoori roti, Paratha.
    Tried this recipe?Let us know how it was!

  • Basil Flavored Vegetable and Rice Casserole

    Basil Flavored Vegetable and Rice Casserole

    Recipe submitted by Hidemi Walsh

    Basil Flavored Vegetable and Rice Casserole

    Basil Flavored Vegetable and Rice Casserole

    Basil Flavored Vegetable and Rice Casserole is simple but packed with lots of flavor. Its a great dish for all kinds of meal specially as a lunch box option.
    No ratings yet
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    Course rice
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 2 cups Cooked White Long Grain Rice
    • 1/4 Medium Onion
    • 1/2 cup Diced Carrot
    • 1/4 lb Green Beans
    • 1/2lb Sweet Potato
    • 2 tablespoons Olive Oil
    • 1 tablespoon All-purpose flour
    • 1 cup Soymilk, unsweetened
    • 1 teaspoon Dried Basil
    • 1/4 cup Panko

    Instructions
     

    Method

    • Mince onion.
    • Peel sweet potato and dice.
    • Cut green beans into half inch length.
    • Make vegetable white sauce. In a skillet, heat 2 tablespoons olive oil and sauté onion over medium heat until tender. Then add sweet potatoes, carrot and green beans. Sauté for a couple of minutes. Then add dried basil. Stir well.
    • Reduce heat and add all-purpose flour. Stir well to coat and then add soymilk little by little stirring constantly. Simmer until thickened stirring constantly. Add salt and pepper to taste.
    • Put cooked rice into 8" x 8" casserole and pour the vegetable white sauce over the rice.
    • Sprinkle panko on top.
    • Bake at 425 degrees F for 15- 20 minutes or until browned.
    Tried this recipe?Let us know how it was!

  • Vegetable Lasagna Delight

    Vegetable Lasagna Delight

    Recipe submitted by Poornima Omaknt

    Vegetable Lasagna Delight

    Vegetable Lasagna Delight

    Vegetable Lasagna is one of my daughter's favorite dinner. They like the way I make it with black beans, spinach, broccoli and mixed vegetables. It’s a great party dish. You can prepare this ahead of time. Just bake before the party and serve hot!
    No ratings yet
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    Course vegetable
    Cuisine Indian
    Servings 10 slices

    Ingredients
      

    Ingredients:

    • 12 oz package (12 strips) Oven ready Lasagna noodle
    • 1 1/2 Cup  Marinara Sauce
    • 4-6 tsp  Olive Oil
    • 16 oz (1 bunch) Fresh Spinach chopped
    • 1 Cup Broccoli
    • 1 Cup Cauliflower Florets
    • 1 1/2 Cup Green Beans, carrot, onion (chopped)
    • 1 1/2 cup

       
Black and red beans (cooked)

    • Green Chili – to taste (finely chopped
)

    • 4 cloves Garlic (finely chopped)
    • 1 tsp

      
Italian Seasoning- dry parsley and oregano

    • 1 tbsp

      
Crushed Red Chili Pepper

    • 2 cups

      
Shredded Mozzarella Cheese

    • 1 cup

      
Shredded Parmesan Cheese

    • Fresh Basil Leaves – handful, chopped

    • 
Italian Parsley and cilantro – chopped finely

    • 1 tsp Chili powder
    • Salt – to taste

    Instructions
     

    Method

    • Soak both beans together 6-8 hrs. Then pressure cook for 2 whistles. Then add salt, chili powder and keep aside.
    • Take a pan stir fry spinach with 1tsp butter and salt and few chopped green chilies and garlic for 2min and keep aside.
    • Heat 2 tsp of Olive Oil in a medium non-stick pan then add cumin seeds, crushed red pepper, chopped green chili, garlic, parsley ,oregano, onion then add broccoli, cauliflower, green beans, carrots and salt. Stir fry for a 2-3min then keep aside..
    • Mix both the shredded cheese in a bowl and keep aside.
    • Preheat Oven to 375 degrees Fahrenheit.
    • Now Spray the bottom and sides of a 9″ x 13″ baking pan with cooking oil.
    • Cover the bottom of the pan with few spoons of Marinara Sauce – just enough to coat.
    • Layer 3 noodles(sheets) next to each other on top of the sauce.
    • Lightly coat the top of noodles with a little more sauce.
    • Spread cooked beans and spinach 1tbsp. then layer with ½ cup cheese
    • Again Place 2nd layer of noodles on top of the cheese (side by side).
    • Lightly spread sauce on the noodles.
    • Now Spread stir fried vegetables mixture evenly and again layer with ½ cup cheese mixture on top of the sauce.
    • Layer 3 noodles again and spread with sauce, cooked black beans, remaining stir fry vegetables, spinach and 1/2 cup cheese mix.
    • Finally repeat same process with 3 more noodle sheets, finally add reaming beans, veggie, sauce and sprinkle cheese mixture over the top.
    • Cover with foil and Bake for 45 minutes at 375 degrees Fahrenheit.
    • Finally allow the Lasagna to rest for 15 minutes before cutting. Garnish with chopped parsley. Serve as it is OR with salad for a complete meal.

    Notes

    Tips
    Use glass baking tray for best results! You can also try with other vegetables too.
    Tried this recipe?Let us know how it was!

  • Mediterranean Aubergine Sandwich

    Mediterranean Aubergine Sandwich

    Recipe submitted by Katherina

    Mediterranean Aubergine Sandwich

    Mediterranean Aubergine Sandwich

    This recipe is a delicious preparation for aubergine that is inspired by my husband’s Palestinian family. Simple ingredients turn out into surprisingly delicious taste.
    Zaatar is traditional arab seasoning made of herbs, including wild thyme and sumac, and sesame seeds that add nuttiness and crunch.
    Its a nice appetizer dish that goes well most vegetarian and can be in a vegan form without adding cheese.
    No ratings yet
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    Course sandwiches
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 large aubergine
    • 1 medium onion
    • 3 tablespoons tomato puree
    • 3 tablespoons zaatar
    • 1 small clove of garlic
    • Olive oil
    • Salt to taste
    • Wholemeal pitta bread (NOT the longlife pitta bread from supermarket – its horrible, if you can’t get fresh pitta bread substitute for any flat bread of your choice, I am sure that naan bread would work well too)
    • Optional: Mozzarella cheese

    Instructions
     

    Method

    • Slice the aubergine into 1cm slices
    • Mix three to four tablespoons of olive oil with one pressed clove of garlic
    • Brush the oil lightly over the aubergine. Sprinkle with a little salt and remember – don’t go heavy with the oil
    • Put the aubergine slices on a tray under medium hot grill and grill both sides until the aubergine starts turning gold and is cooked through
    • Meanwhile slice the onion into half circles and sautee in two tablespoons of oil until it starts turning golden color
    • Add tomato puree, zaatar and salt to taste and heat through
    • Now spread the tomato mix carefully over the grilled aubergine slices. You can leayer this and leave to marinate for some time – even overnight the taste will become only better, however it never lasts that long in my house, even my 19 month old toddler craves this
    • Now layer on wholemeal pitta bread (or bread of your choice and you can enjoy as it is or add some mozzarella and put under the grill to melt
    Tried this recipe?Let us know how it was!

  • Kadhi Pakoras

    Kadhi Pakoras

    Kadhi Pakoras

    Kadhi Pakoras

    Kadhi, a blend of yogurt and besan (gram flour) with besan pakoras, this is served with rice. This dish is popular throughout India specially in North India.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For Kadhi

    • 1 cup yogurt dahi, curd
    • 2/3 cup besan gram flour
    • 6 cup water
    • 2 tbsp ghee clarified butter
    • 1/8 tsp asafetida hing
    • 1/2 tsp fenugreek seeds methi dana
    • 1/2 tsp cumin seeds jeera
    • 1 tsp turmeric haldi
    • 4 whole red chilies
    • 2 bay leaves
    • 1/2 tsp red chili powder
    • 1 tsp salt
    • pinch citric acid if needed to give more sourness to kadhi

    For Pakoras

    • 3/4 cup besan, gram flour
    • 2/3 cup water use as needed

    For Garnish

    • 1 tsp ghe clarified butter
    • 1 tsp red chili powder

    Instructions
     

    Making Kadhi

    • Mix gram flour and turmeric with yogurt until smooth. Add three 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 the asafetida, fenugreek seeds, cumin seeds, stir and add bay leaves, whole red chilies, and red chili powder. Stir for a few seconds. Add the yogurt mixture and keep stirring until the kadhi comes to a boil.
    • Add three cups of water and let it come to boil. Add salt. Turn the heat to medium low. Let the kadhi cook an hour and a half, stir occasionally. To adjust thickness, add boiled water.

    Making Pakoras

    • Add water slowly to the besan to make a smooth and thick batter. Whip the besan batter two to three minutes in a circular motion using a spoon, until light and fluffy.
    • Fry the pakoras in ½ inch of oil in a flat frying pan over medium heat. (Don’t use enough oil to cover the pakoras; they will be softer and fluffier if fried in shallow oil.
    • To test, drop one drop of batter into the oil. The batter should form a ball on the surface of the pan, but not change color right away.
    • Place about one tablespoon of batter into the oil. Fry the pakoras in small batches until golden-brown.
    • After frying, soak the pakoras in room-temperature water for ten minutes. Squeeze the pakoras gently to remove the water, taking care not to break them.
    • Add the pakoras to the kadhi and boil on low to medium heat for ten minutes.

    Making the Seasoning

    • Heat the ghee (clarified butter) lightly in a small saucepan. Add chili powder and/or paprika (adjust to taste). Pour over the kadhi when ready to serve.

    Notes

    Variations 
    Add one cup chopped spinach to the kadhi just before adding the pakoras for extra flavor and color. 
    Add one tablespoon dry fenugreek leaves (dry mathi leaves) to the pakora batter.
    My favrait way to Serve Kadhi Pakoras is with Rice, Roti, Jeera Aloo, Spicy Green Peas
    Tried this recipe?Let us know how it was!

    Punjabi Kadhi Pakora Recipe

    Kadhi Pakora is a gluten-free summer recipe featuring a savory vegetable curry with dal (lentils) and crispy fried pakoras, creating a delightful and flavorful dish. Kadhi Pakora, a popular North Indian dish, is a comforting and flavorful yogurt-based curry with gram flour dumplings. This traditional dish is known for its tangy and savory taste, making it a favorite among many households. In this kadhi recipe, we’ll show you how to make authentic Punjabi Kadhi Pakora step by step, so you can enjoy its deliciousness at home. Whether you’re craving a comforting meal or planning a special dinner, Kadhi Pakora is sure to satisfy your taste buds.

    Step 1: Preparation of Ingredients for kadhi pakora punjabi style

    Start by gathering all the necessary ingredients for making Kadhi Pakora. For the pakoras, prepare a batter using gram flour, spices, and water. Slice and chop green chilies, cilantro, and ginger for the pakora batter. For the kadhi, whisk yogurt and gram flour together until smooth, and set aside. Finely tomatoes and ginger for the kadhi gravy. Having all the ingredients ready will streamline the cooking process.

    Step 2: Making Pakoras:

    To make the pakoras, heat oil in a deep-frying pan. Drop Spoonfuls of the pakora batter into the hot oil and fry until golden brown and crispy. Remove the pakoras from the oil and place them on a paper towel to drain excess oil. Repeat the process until all the batter is used. The crispy pakoras will add texture and flavor to the kadhi.

    Step 3: Preparing the Kadhi Base:

    In a large pot or saucepan, heat oil or ghee over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds, and let them splutter. Next, add ginger, and cook until fragrant. The aromatic base will form the foundation of the kadhi gravy, imparting depth of flavor to the dish.

    Step 4: Cooking the Kadhi:

    Once the aromatics are sautéed, it’s time to add the chopped tomatoes to the pot. Cook the tomatoes until they soften and break down, forming a thick gravy. Then, add the whisked yogurt and gram flour mixture to the pot, stirring continuously to prevent lumps from forming. Bring the mixture to a gentle boil, then reduce the heat and let it simmer.

    Step 5: Adding Pakoras:

    Once the kadhi base is cooked and thickened, add the fried pakoras to the pot. Gently stir to coat the pakoras with the flavorful kadhi gravy. Allow the pakoras to simmer in the kadhi for a few minutes to absorb the flavors. The combination of soft pakoras and tangy kadhi creates a harmonious and satisfying dish.

    Step 6: Finishing Touches:

    Before serving, garnish the Kadhi Pakora with freshly chopped cilantro leaves for a burst of freshness and color. You can also sprinkle some roasted cumin powder on top for extra flavor. Serve the Kadhi Pakora hot with steamed rice or roti for a comforting and wholesome meal.

    Tips for Making Perfect Kadhi Pakora:

    • Consistency: Adjust the consistency of the kadhi by adding more water if it’s too thick or simmering longer if it’s too thin.
    • Fresh Ingredients: Use fresh yogurt and spices for the best flavor in the kadhi gravy.
    • Frying Pakoras: Fry the pakoras in batches to ensure even cooking and crispiness.

    Variations of Kadhi Pakora:

    • Vegetarian Variation: Skip the addition of pakoras and add vegetables like potatoes, carrots, or bell peppers to the kadhi for a vegetarian version.
    • Gluten-Free Option: Use chickpea flour (besan) instead of wheat flour for the pakora batter to make it gluten-free.
    • Spicy Version: Add extra green chilies or red chili powder for a spicier kadhi.

    Benefits of Including Kadhi Pakora in Your Diet:

    • Probiotic-rich: Yogurt used in kadhi is rich in probiotics, which promote gut health and digestion.
    • Good Source of Protein: Gram flour used in pakoras adds protein to the dish, making it a satisfying meal option.
    • Balanced Meal: Kadhi Pakora is a balanced meal that provides carbohydrates, protein, and fats, along with essential vitamins and minerals.

    Frequently Asked Questions (FAQs) about Kadhi Pakora:

    Q: Can I make kadhi without pakoras?

    A: Yes, you can skip adding pakoras and enjoy the kadhi as a creamy yogurt-based curry with a tempering of spices.

    Q: How long does kadhi pakora last in the refrigerator?

    A: Kadhi Pakora can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop before serving.

    Q: Can I freeze kadhi pakora?

    A: While you can freeze kadhi pakora, the texture of the pakoras may change slightly upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.

    For more delicious Indian curry recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian curry dishes featuring a range of spices, vegetables, and legumes to add flavor and variety to your meals.

    For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

  • Dhokla (Suji – Semolina)

    Dhokla (Suji – Semolina)

    Dhokla (Suji – Semolina)

    Dhokla is a traditional gujrati snack, spongy and fluffy in texture. Dhokla makes a great appetizer.
    Makes about 20 pieces.
    5 from 1 vote
    Print Recipe
    Course Appetizer, Snack
    Cuisine Indian

    Ingredients
      

    • 1 cup sooji semolina flour available in Indian grocery store
    • 1 cup yogurt
    • 1/4 cup water as needed
    • 1/4 tsp salt
    • 2 tsp lemon juice
    • Pinch of turmeric haldi
    • 1 green chili finely chopped
    • 2 Tbsp cilantro hara dhania finely chopped
    • 1 tsp Eno’s fruit salt Sodium Bicarbonate and Citric Acid, available in Indian grocery stores)

    For seasoning:

    • 2 Tbsp of oil
    • 1/2 tsp black mustard seed
    • 2 green peppers chopped into about 1/4 inch pieces

    Utensils to steam Dhokla:

    • Dhokla maker or if you don’t have that, use all three of the following:
    • Covered pan large enough to hold your cake rack
    • Round cake-cooling rack
    • Round 9” cake pan

    Instructions
     

    • Mix the sooji, yogurt, salt, turmeric, lemon juice, green chili, and cilantro together and make a smooth batter of a pouring consistency. Add water if needed.
    • Allow batter to rest 15 to 20 minutes.
    • Grease the cake pan and set aside.
    • Set the cake rack in the pan. Add one cup of water, just enough to touch the cake rack, and bring to a boil. This will be used to steam the dhokla.
    • When the water boils, turn down the heat to medium.
    • Add fruit salt (Eno) to the batter just before baking. The batter will foam up.
    • Quickly pour batter into a greased cake pan. Place the cake pan into the saucepan over the cake rack. Cover the pan. Steam for about 10 minutes on medium heat.
    • Check Dhokla with a knife. If the knife comes out clean, dhokla is ready. Turn off the heat and remove the cake pan from the saucepan.
    • Let it cool to room temperature, then cut into triangle or square shapes.

    Prepare the seasoning:

    • Heat oil in a small pan over medium heat. Test the heat by adding few mustard seeds to the oil; if the seeds crack right away, the oil is ready.
    • Add mustard seeds after seeds cracke add green chili stir for few seconds.
    • Drizzle the seasoning over the dhokla. Serve with Hari cilantro chutney.

    Notes

    Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.
    Keyword Dhokla, dokla, Flour, Gujarati, semolina, Sooji, Suji, Yogurt
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  • Mattar Paneer (Green Peas With Cheese)

    Mattar Paneer (Green Peas With Cheese)

    Mattar Paneer

    Mattar Paneer

    Mattar Paneer is a popular main course dish, made with green peas, paneer, and a creamy blend of spices.
    4 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 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

    Instructions
     

    • 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.
    • Mix cornstarch with three tablespoons of water and keep aside.
    • Blend the tomatoes and ginger to make a puree.
    • 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.
    • Add the tomato paste, coriander, turmeric, chili powder and paprika. Cook until the mixture reduces to half.
    • 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.
    • To thicken the gravy add corn starch mix. Cover the pan and let it cook for 3-4 minutes.

    Notes

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