Tag: Low Carb Lunch Ideas

Low-Carb Lunch Ideas
Finding the perfect low carb lunch ideas can be challenging, but it’s essential for maintaining a healthy lifestyle. These low carb lunch recipes are designed to keep your carbohydrate intake low while providing all the necessary nutrients to keep you energized and full throughout the day. Whether you prefer meal prepping or need something quick on the go, these options will suit your needs.
Avocado Salad with Chickpeas
This low carb lunch is a perfect combination of healthy fats and protein. The creamy avocado pairs beautifully with chickpeas, providing a delicious and nutritious meal. It’s easy to prepare and can be made in advance, making it a great option for low carb lunch meal prep. Its also a part of Indian salad recipes.
Paneer Tikka Salad
Paneer Tikka Salad is an excellent low carb lunch option coming from Indian paneer recipes. Made with grilled paneer cubes, fresh vegetables, and a tangy dressing, this salad is both filling and flavorful. It’s a great way to enjoy a hearty meal without the carbs.
Cauliflower Rice Stir-Fry
Cauliflower rice is a fantastic substitute for regular rice, making it a staple for low carb lunch recipes. Stir-fry it with your favorite vegetables and some tofu or paneer for a quick and satisfying meal. This dish is perfect for low carb lunch meal prep as it can be made in large batches.
Spinach and Mushroom Frittata
A frittata is a versatile dish that can be enjoyed at any time of the day. This spinach and mushroom frittata is packed with nutrients and makes for an excellent low carb lunch. It’s easy to make and can be stored in the refrigerator for a few days, making it ideal for meal prep.
Zucchini Noodles with Pesto
Zucchini noodles, or zoodles, are a great pasta substitute for a low carb lunch. Toss them with some homemade pesto and cherry tomatoes for a light and refreshing meal. This dish is quick to prepare and perfect for those busy days.
Greek Salad with Tofu
For a Mediterranean twist, try a Greek salad with tofu. This low carb lunch is packed with fresh vegetables, olives, and feta cheese. Adding tofu gives it an extra protein boost, making it a balanced and nutritious meal.
Stuffed Bell Peppers
Stuffed bell peppers are a colorful and tasty low carb lunch option. Fill them with a mixture of vegetables, paneer, and spices for a satisfying meal. They can be made ahead of time and reheated, making them perfect for low carb lunch meal prep.
Cucumber and Mint Raita
Cucumber raita is a traditional Indian side dish that can also be enjoyed as a low carb lunch. Made with yogurt, cucumber, and mint, it’s refreshing and cooling. Pair it with some grilled vegetables or a salad for a complete meal.
Eggplant Bharta
Eggplant Bharta is a smoky, flavorful dish that’s perfect for a low carb lunch. Made with roasted eggplant, tomatoes, and spices, it’s a hearty meal that pairs well with a side of salad or some cauliflower rice. It’s a classic easy Indian vegetarian recipe.
Methi Thepla
Methi Thepla is a part of traditional Indian flatbread recipes made with fenugreek leaves and whole wheat flour. For a low carb lunch, you can use almond flour or coconut flour instead. Serve it with a side of yogurt and pickles for a complete meal.
FAQs
What is a good low carb lunch?
A good low carb lunch includes options like avocado salad with chickpeas, paneer tikka salad, and zucchini noodles with pesto. These meals are low in carbohydrates and high in protein and healthy fats.
What is a low carb lunch?
A low carb lunch is a meal that contains minimal carbohydrates and is rich in protein and healthy fats. Examples include cauliflower rice stir-fry, spinach and mushroom frittata, and stuffed bell peppers.
What to eat for lunch on a low carb diet?
On a low carb diet, you can enjoy meals like Greek salad with tofu, eggplant bharta, and methi thepla made with almond flour. These dishes are nutritious and low in carbohydrates.
What are low carb lunch ideas?
Low carb lunch ideas include dishes like cucumber and mint raita, zucchini noodles with pesto, and spinach and mushroom frittata. These meals are easy to prepare and perfect for maintaining a low carb diet.

For more delicious low carb lunch recipes, visit Manjula’s Kitchen, where you’ll find an extensive collection of healthy and nutritious dishes to suit your dietary needs.

Potato Curry Recipe
Potato in Coconut Gravy

This is a beautiful looking dish! Mouthwatering, heat from red chilies and sweet and sourness from tamarind make this dish exotic. This is a great dish for me and our family when we want a change from our regular tomato or yoghurt based gravy.

5 from 1 vote

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Course gravy
Cuisine Indian

Servings 2

Ingredients

4 boiled 4 potatoes medium size, boiled peeled and cut into 1/3” cubes that will make about 3 cups of cubed potatoes
2 tbsp oil
1/2 tbsp mustard seeds (rai)
2 whole dried red chilies
1/4 tbsp turmeric (haldi)
8-10 curry leaves
1 tbsp salt adjust to taste
3 whole dried red chilies
1/4 cup grated coconut
Approx. 2 tbsp tamarind pulp(imli)
1/2 tbsp mustard seeds (rai)
1 tbsp coriander (dhania)

Instructions

Soak tamarind in about ¼ cup of hot water, mix it well and squeeze out the pulp, recipe needs about 2 tablespoons of pulp. Set aside.
For gravy dry roast chilies, mustard seeds and coriander over medium heat for about 1 minute.
First grind the dry ingredient red chili, mustard seeds, and coriander, into coarse powder. Add coconut, tamarind pulp and ¼ cup water to make it into a paste. While blending use water as needed to make paste. If you prefer mild take the seeds out of red chili before blending. Set aside.
Heat the oil in a sauce pan add mustard seeds red chilies, and curry leaves, as seeds crack add potatoes, salt and turmeric. Stir for about 1-2 minutes.
Add coconut paste and mix it well; add about 1-1/2 cups of water.
After potatoes come to boil let it cook covered for 4-5 minutes over medium heat.
Note: The dish absorbs water while sitting. Add more water as needed to keep the gravy consistency of your liking. Let it cook on low heat for few more minutes.
Potato with Coconut Gravy is ready to serve.

Notes
Serving Suggestions
Potato with Coconut goes well Plain Paratha or Puri.

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Potato Curry in Coconut Milk | Potato Coconut Curry Recipe | Potato in Coconut Gravy

How to Make Potato in Coconut Gravy: A Step-by-Step Guide to a Tasty Dish

Potato Curry in Coconut Milk, also known as Potato in Coconut Gravy, is a delectable Indian dish that beautifully combines the rich creaminess of coconut milk with the heartiness of potatoes. This recipe is a staple in many households, known for its aromatic flavors and creamy texture. Whether you are a seasoned cook or a beginner, this recipe will guide you through creating a dish that is both comforting and flavorful.

The Essence of Potato Curry in Coconut Milk

This dish is a perfect example of how simple ingredients can come together to create something extraordinary. The star of the recipe is, of course, the humble potato, which absorbs the flavors of the spices and the coconut milk beautifully. The creamy coconut milk not only adds a rich texture but also a subtle sweetness that balances the heat from the spices.

Origin and Popularity

The origin of Potato Curry in Coconut Milk can be traced back to South Indian cuisine, where coconut milk is a common ingredient in many dishes. Over time, this dish has gained popularity across different regions due to its unique taste and ease of preparation. It is now enjoyed by people all over the world who appreciate the blend of spices and the creamy consistency.

Why You’ll Love This Recipe
- Simple Ingredients: This recipe uses everyday ingredients that are easily available.
- Flavorful: The combination of spices and coconut milk creates a burst of flavors.
- Vegan and Gluten-Free: It’s a great option for those with dietary restrictions.
- Versatile: Can be served with rice, roti, or naan.
Variations of the Recipe

Exploring Manjula’s Kitchen reveals a treasure trove of other delicious variations that you can try. Here are some related recipes that you might enjoy:
1. Butter Paneer: This classic dish features paneer cubes in a rich and creamy tomato gravy, infused with aromatic spices like coriander and turmeric.
2. Paneer Tikka Masala: Marinated paneer pieces are pan-fried and then cooked in a luxurious tomato-based gravy, offering a smoky flavor with a hint of sweetness.
3. Paneer Methi: A creamy dish made with paneer and dried fenugreek leaves (kasoori methi), providing a unique slightly bitter taste that complements the creamy base.
4. Paneer Tomato Curry: A simple yet delicious curry made with fresh tomatoes and aromatic spices, with chunks of paneer absorbing all the delicious flavors.
5. Palak Paneer: A nutritious green curry made with fresh spinach and spices, providing a rich source of iron and vitamins.
Serving Suggestions

Potato Curry in Coconut Milk is incredibly versatile and can be enjoyed in various ways:
- With Rice: Serve it over a bed of steamed basmati rice to soak up the creamy gravy.
- With Naan or Roti: Use the bread to scoop up the curry for a satisfying meal.
- As a Side Dish: Pair it with other Indian dishes like dal and vegetable curry for a complete meal.
Tips and Tricks

To enhance your Potato Curry in Coconut Milk, consider the following tips:
- Use Fresh Coconut Milk: If possible, use fresh coconut milk for a more authentic flavor.
- Adjust the Spices: Tailor the heat level to your preference by adjusting the amount of chili powder and green chilies.
- Garnish: Garnish with fresh coriander leaves for a burst of freshness and color.
FAQs

Is Potato Curry in Coconut Milk Vegan?

Yes, this recipe is vegan as it uses plant-based coconut milk.

Can I Make It Ahead of Time?

Yes, you can prepare the curry in advance and store it in the refrigerator. Reheat gently on the stovetop before serving.

What Can I Serve with This Curry?

This curry pairs well with rice, naan, or roti. It can also be served alongside other Indian dishes for a complete meal.

How Spicy is This Curry?

The spice level can be adjusted to your taste. The coconut milk helps balance the heat, making it a mild to moderately spicy dish.
December 22, 2023
Vegetable Curry
Vegetable Curry

Vegetable curry in color and taste compliment any meal. This is a simple recipe but delicious and filled with flavors. Good way to incorporate a variety of vegetables in your meal.

4.29 from 7 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

2 cups Approx. cauliflower cut into florets phool gobhi
1 cup green peas hari matar
1 carrot diced in about 1/2 inch pieces gajar
1/2 cup sliced mushrooms
1 medium zucchini cut into bite size pieces with skin
6 tomatoes medium size
1/2 inch ginger
1 green chili
2 tbsp oil
1/2 tsp cumin seeds jeera
1/8 tsp asafetida hing
1/4 tsp turmeric haldi
1/4 tsp red chili powder
1 tbsp coriander powder dhania
1 tsp salt
1 tsp sugar
1 tbsp corn starch
1/2 tsp garam masala
2 tbsp cilantro finely chopped hara dhania

Instructions

Mix the cornstarch with ¼ cup of water and set aside.
Blend 5 sliced tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
Slice 1 tomato length wise into 8-10 pieces and set aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds, and asafetida, as the seeds crack add tomato puree, coriander, turmeric, sugar, and salt. Cover the pot and cook for about 5 minutes.
Add all the vegetables and ¼ cup of water. Cover the pan and let it cook for about 10 minutes over medium heat stir a few times in between. Vegetables should be tender not mushy.
Add cornstarch mixture and let it cook for 2 more minutes. Cornstarch is added to thicken the gravy. If gravy is too thick add some hot water as needed.
Turn off the heat, add tomato slices, garam masala and cilantro, stir and cover the pan for few minutes before serving.

Notes
Serving Suggestion
Serve Vegetable curry with Dal Puri, Lacha paratha, and side of Yogurt.

Keyword Everyday Meal, Gluten Free, Mixed Vegetable With Gravy, Vegan

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Vegetable Curry: A Flavorful and Nourishing Dish

Vegetable curry is a vibrant Gluten Free and aromatic dish that’s beloved in cuisines around the world, particularly in South Asia and Southeast Asia.

This versatile vegan dish features a variety of vegetables cooked in a rich and fragrant sauce made from spices, herbs, and can be cooked with coconut milk or yogurt.

Vegetable curry is incredibly nourishing, packed with vitamins, minerals, and fibre from the assortment of vegetables used.

Benefits of Vegetable Curry:

Nutrient-Rich: Vegetable curry is packed with essential nutrients from a wide range of vegetables, including vitamins, minerals, and antioxidants. Eating a diet rich in vegetables has been linked to numerous health benefits, including reduced risk of chronic diseases such as heart disease, diabetes, and certain cancers.

Fibre-Packed: Vegetables are naturally high in fibre, which is essential for digestive health, weight management, and blood sugar control. Fibre that helps promote satiety and keeps you feeling full for longer periods, making vegetable curry a satisfying and filling meal option.

Customizable: Vegetable curry is highly customizable, allowing you to use vegetables you have on hand or prefer. From hearty root vegetables like potatoes and carrots to leafy greens like spinach and kale, the possibilities are endless for creating your own unique version of vegetable curry.

Flavorful and Comforting: Vegetable curry is bursting with bold and complex flavours from the spices and herbs used in the sauce. The aromatic blend of spices such as cumin, coriander, turmeric, and garam masala creates a warm and comforting dish that’s perfect for cosy nights in or sharing with loved ones.

Variations of Vegetable Curry:

Potato in Coconut Gravy: This is a beautiful looking dish! Mouthwatering, heat from red chilies and sweet and sourness from tamarind make this dish exotic. This is a great dish for me and our family when we want a change from our regular tomato or yoghurt based gravy.

Kela Ki Subji (Banana Curry): This is a delicious sweet and sour dish, and only takes few minutes to prepare. Kela Ki Sabji makes a great side dish. You will be amazed with the simplicity of this dish.

Sweet & Sour Tofu: Tofu and vegetables cooked with the tamarind sauce makes a very unique flavorful dish. This Sweet and Sour Tofu dish is vegan-friendly and It is enjoyable for just about anybody’s taste palette.

Aloo Matar: This is a popular north Indian dish. Potatoes and peas with spicy gravy makes a great main dish.

FAQs about Vegetable Curry:

Can I make vegetable curry ahead of time?

Yes, vegetable curry can be made ahead of time and stored in the refrigerator for up to 3-4 days. Reheat the curry gently on the stovetop or in the microwave before serving, adding a splash of water or coconut milk if needed to adjust the consistency.

Is vegetable curry gluten-free?

Yes, vegetable curry is naturally gluten-free as long as the ingredients used are free from gluten-containing additives or cross-contamination. Be sure to check the labels of packaged spices and sauces to confirm their gluten-free status.

Can I make vegetable curry vegan-friendly?

Absolutely! Vegetable curry is naturally vegan-friendly as it does not contain any animal products. Ensure that the ingredients used, such as curry paste, coconut milk, and yogurt substitutes, are also vegan-friendly.

What can I serve with vegetable curry?

Vegetable curry pairs well with a variety of accompaniments, including rice, naan bread, roti, or quinoa. Garnish the curry with fresh herbs such as cilantro or mint and serve with a side of yogurt or chutney for added flavor. Vegetable curry is a flavorful and nourishing dish that’s perfect for satisfying hunger and nourishing the body. With its versatility, health benefits, and endless variations, vegetable curry is a staple in many cuisines around the world. Whether enjoyed as a main course or a side dish, vegetable curry is sure to delight your taste buds and leave feeling satisfied and nourished.
December 21, 2023
Spinach Palak Chaat
Spinach (Palak) Chaat

Spinach palak ki chaat is a mouthwatering appetizer. Spinach pakoras dipped into tamarind chutney and serve with crispy spinach leaves makes a very sophisticated h'orderves. Your friends and family will love it.

5 from 1 vote

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Course Chaat
Cuisine Indian

Servings 4 people

Ingredients

Approx. 5oz spinach leaves
4 tbsp besan, gram flour
4 tbsp corn starch
1/2 tbsp salt
Pinch of black pepper
Approx. 1/4 cup water use as needed
Oil to fry

Instructions

Clean and pat dry the spinach.
Keep about 10 large spinach leaves aside; chop the remaining spinach very fine, this will be about 2 cups of chopped spinach.
Next make the batter to fry the spinach leaves, mix 2 tablespoons of beasn, 2 tablespoons of corn starch, ¼ teaspoon of salt and black pepper. Add approx. 2 tablespoons of water slowly to make a batter. Note: batter should be thin in consistency but still should be able to cover the spinach for frying.
Heat the oil in a frying pan over medium high heat. Frying pan should have approx. 1inch 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 spinach leaves in the batter one at a time and slowly drop into the frying pan. Fry the spinach until both sides are light gold. Turn them occasionally. This will take about 2 minutes. Keep aside.
In left over batter add chopped spinach, salt, corn starch and besan mix it well, this should be the consistency of soft dough, add water as needed.
Take about 1tablespoon of batter shaping in small balls drop them into the oil. Fry them until they are golden brown. This should take about 4-5 minutes. Take them out over paper towel.

Notes
For Serving

Approx. 1/4 cup of tamarind sweet and sour chutney check out the recipe on my website.

Serving suggestion
Dip the small pakoras in tamarind chutney and serve them with the fried spinach leaves.

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How to Make Spinach Palak Chaat: A Flavorful and Crispy Delight

Spinach Palak Chaat is a delightful and crispy Indian street food that combines the nutritious goodness of spinach with the tangy flavors of chaat. This dish is perfect for a quick snack or as an appetizer for your meals. Learn how to make spinach palak chaat with this easy and delicious recipe, which will surely become a favorite in your household.

The Essence of Spinach Palak Chaat

Spinach chaat is a unique combination of deep-fried spinach leaves topped with a variety of chutneys, spices, and yogurt. The crispiness of the spinach paired with the tangy and spicy chaat toppings creates a burst of flavors in every bite. Palak chaat is not only tasty but also a fun way to incorporate greens into your diet.

Origin and Popularity

Chaat is a popular category of Indian street food known for its bold flavors and diverse textures. While traditional chaat recipes often use ingredients like potatoes and chickpeas, spinach palak chaat offers a refreshing twist by using spinach leaves as the base. This dish has gained popularity for its unique combination of flavors and health benefits.

Why You’ll Love This Recipe
- Nutritious: Spinach is rich in vitamins and minerals, making this chaat a healthier snack option.
- Flavorful: The combination of tangy, spicy, and sweet chutneys with crispy spinach creates an explosion of flavors.
- Quick and Easy: This recipe is simple to make and requires minimal preparation.
- Versatile: Can be served as a snack, appetizer, or a light meal.
How to Make Spinach Palak Chaat

Here’s a step-by-step guide on how to make spinach palak chaat:
1. Prepare the Spinach: Wash and dry fresh spinach leaves thoroughly. Ensure they are completely dry to get a crispy texture when fried.
2. Make the Batter: Prepare a light batter using gram flour (besan), water, salt, and a pinch of turmeric. The batter should be smooth and slightly runny.
3. Fry the Spinach: Heat oil in a deep frying pan. Dip each spinach leaf into the batter, ensuring it is coated evenly, and then deep fry until crispy. Remove and drain on paper towels.
4. Assemble the Chaat: Place the fried spinach leaves on a serving platter. Drizzle with yogurt, tamarind chutney, and green chutney. Sprinkle with chaat masala, cumin powder, red chili powder, and finely chopped onions and tomatoes.
5. Garnish: Finish with a sprinkle of fresh coriander leaves and sev (crispy chickpea flour noodles) for added crunch.
Variations of the Recipe

Exploring Manjula’s Kitchen reveals a treasure trove of other delicious chaat recipes that you might enjoy. Here are some related chaat variations that you might find interesting:
1. Papdi Chaat: A classic chaat made with crispy papdi, potatoes, chickpeas, yogurt, and chutneys.
2. Aloo Tikki Chaat: Spicy potato patties served with yogurt, chutneys, and spices.
3. Bhel Puri: A popular Mumbai street food made with puffed rice, vegetables, and tangy tamarind sauce.
4. Dahi Puri: Hollow puris filled with yogurt, chutneys, and spices, offering a burst of flavors.
5. Chole Chaat: Chola Chaat, a popular street food, makes for a spicy and tasty afternoon snack. It can be served in various ways.
Serving Suggestions

Spinach palak chaat can be enjoyed in various ways:
- As a Snack: Serve it as a delicious and healthy snack during tea time.
- As an Appetizer: It makes a great appetizer for parties and gatherings.
- With a Meal: Pair it with your favorite Indian meal for an extra burst of flavor.
Tips and Tricks

To perfect your spinach palak chaat, consider these helpful tips:
- Dry the Spinach: Ensure the spinach leaves are completely dry before frying to achieve maximum crispiness.
- Adjust Spices: Adjust the amount of chaat masala and chili powder to suit your taste preference.
- Serve Immediately: Serve the chaat immediately after assembling to maintain the crispiness of the spinach leaves.
FAQs

Is Spinach Palak Chaat Vegan?

Yes, it can be made vegan by using plant-based yogurt alternatives.

Can I Make It Ahead of Time?

You can prepare the fried spinach leaves in advance, but assemble the chaat just before serving to keep it crispy.

What Can I Serve with This Chaat?

This chaat pairs well with a variety of Indian snacks and can be served alongside beverages like masala chai.

How Long Does It Take to Make?

The preparation and cooking time for this chaat is about 30-40 minutes.
December 17, 2023
Cabbage Pizza
Cabbage Pizza

Cabbage Pizza is a nice twist to traditional pizza with touch of Indian spices as a fusion. Makes 2 medium pizzas. Pizzas are generally a favorite snack of all and is a nice appetizer

5 from 1 vote

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Course Main Course
Cuisine Fusion, Indian

Servings 2 Medium Pizza

Ingredients

for the Dough:
2 ¾ cup All Purpose flour Plain flour or Maida
1 cup lukewarm water
1 Tbsp dry active yeast
3 Tbsp olive oil
1 tsp salt
½ tsp sugar
for the White Sauce:
2 Tbsp olive oil
2 ½ Tbsp All Purpose flour Plain flour or Maida
¾ cup milk
1 tsp salt
½ tsp black pepper
for Cabbage Topping:
3 cup sliced cabbage
½ thinly sliced red bell pepper
2 Tbsp chopped cilantro Green coriander
2 chopped green chilies

Instructions

Making the Dough:
Dissolve yeast in lukewarm water and let it sit for about 20 minutes or until the yeast becomes frothy.
Add sugar, salt and oil to the flour and mix well.
Add the yeast water and make into a dough. The dough should be soft and a little sticky. Add more water if needed.
Cover the dough and let it sit for about four hours. The dough should be double in volume.
Knead the dough well using a little dry flour.
Making White Sauce:
Heat the oil in a small heavy saucepan over low-medium heat.
Add the flour and cook until the flour changes into a light brown color.
Slowly add the milk, stirring constantly. Continue cooking slowly until it is smooth and thick. Add the salt and black pepper.
Making Cabbage Topping:
Mix the cabbage, bell pepper, cilantro, and green chilies with the white sauce.
Making the Pizza:
Pre-heat the oven to 500 degrees, placing a pizza stone inside for about 30 minutes so the pizza stone will be hot.
Divide the dough in to two equal parts and roll into two 8 inch diameter pizzas.
Place over greased cookie sheets. Put about a half teaspoon of olive oil over the pizza. Evenly spread the cabbage mixture onto the pizza.
Slide the cookie sheet on the pizza stone and let it cook for about five minutes.
To make a crispy pizza crust, remove the pizza from the cookie sheet and place over the pizza stone.
Let it cook for about 7 minutes, or until the edges are golden-brown.

Keyword Cabbage, Cheeseless, Flour, Fusion, Maida, Pizza

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October 11, 2023
Kokum Coconut Kadhi
Kokum Coconut Kadhi

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.

5 from 1 vote

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Course Main Course, Soup
Cuisine Indian

Servings 3 people

Ingredients

¼ cup kokum
1 Tbsp oil
1 tsp cumin seeds- Jeera
⅛ tsp asafetida – Hing
¼ tsp turmeric – Haldi
2 Tbsp besan
1 red dry red chili sabut lal mirch
1 Tbsp green chili finely chopped
About 8 curry leaves chopped
1 15 oz can coconut milk
½ tsp salt
1 Tbsp cilantro chopped
½ cup water

Instructions

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.

Notes
You might also like:

Vegan Rice Kheer

Bread Pudding with Chocolate Sauce

Mango rice

Masala Khichdi

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October 1, 2023
Aloo Palak
Aloo Palak (Spinach with Potatoes)

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 Puri
This recipe will serve 4.

4.75 from 8 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

2 cup potatoes cut into small pieces I used 2 medium size potatoes
4 cup spinach finely chopped, approx. 8oz
½ cup tomato finely chopped
4 Tbsp oil
1 tsp cumin seed jeera
¼ tsp fenugreek seeds methi optional
1 Tbsp besan gram flour
1 Tbsp coriander powder dhania
½ tsp red chili powder adjust to taste
¼ tsp turmeric haldi
1 tsp salt
½ tsp mango powder amchoor

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.

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September 15, 2023
Masala Bell Pepper Recipe
Masala Bell Pepper (Capsicum)

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

5 from 1 vote

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Course vegan
Cuisine Indian

Servings 4 people

Ingredients

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

Instructions

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

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July 31, 2023
Okra Tomato Curry ( Bhindi )
Okra Tomato Curry

Crispy okra (bhindi) served with a flavorful tomato curry is a mouthwatering side dish. You will be sure to impress your guests with this unique vegetable dish!

5 from 1 vote

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Course curry
Cuisine Indian

Servings 0

Ingredients

For Gravy
4 medium tomato puree will make approx. 1-1/2 cup
1/4 -inch piece of ginger
1 tablespoon oil
1/2 teaspoon cumin seeds (Jeera)
Pinch of asafetida (Hing)
1 teaspoon coriander powder (dhania)
1/4 teaspoon turmeric (Haldi)
1/2 teaspoon red chili powder
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon corn starch/arrowroot powder
Fried Okra
Approx. ½ pond okra sliced from the center and cut in half to make about 1-3/4 cup cut okra (bhindi)
1/4 cup besan gram flour
1/2 teaspoon salt
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mango powder (amchur)
1 teaspoon fennel seeds coarsely ground (sonff)
1-1/2 teaspoons coriander seeds coarsely ground (dhania)
1/2 teaspoon red chili powder
Approx. 3 tablespoons water
Oil to fry

Instructions

Gravy
Mix cornstarch with three tablespoons of water and keep aside.
Blend the tomatoes and ginger to make tomato puree.
Heat the oil in a saucepan over medium high. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add cumin seeds, and asafetida and stir for a few seconds now add coriander; turmeric, red chili, salt, and sugar stir fry for a few seconds and add tomato puree.
Cook the tomatoes for about 4-5 minutes, add cornstarch, and cook for about 3 minutes. Gravy should be pourable consistency. Gravy is ready to keep aside.
Fried Okra
In a bowl put the okra and add all the dry ingredients, salt, cumin, mango powder, fennel, coriander, red chili powder and besan (gram flour) mix it well. Add the water slowly okra should be nicely coated with spices but the mix should not be runny.
Heat the oil in a frying pan over medium-high heat, the frying pan should have about 1 inch of oil. Oil should be moderately hot when you put okra in oil it should float right away but not change color.
Put one okra at a time into the oil and fry till they are golden brown on both sides this should take about four minutes.
Take them out over a paper towel.
Serve the Okra over gravy; don’t mix it as you should pick up the okra with gravy.

Notes
Suggestions

You can prepare the gravy and okra in advance; gravy can be refrigerated for 4-5 days. Fried okra should be stored at room temperature for 3-4 days. Before serving heat, the gravy and heat the gravy in a frying pan like stir fry so they become crunchy and serve over the gravy.

You can serve the fried okra without gravy as a side dish they taste great

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July 6, 2023
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.

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August 14, 2020
Stuffed Karela (Bitter Melon)
Stuffed Karela (Bitter Melon)

Stuffed karela makes a great side dish to any meal. Karelas have many health benefits including a home remedy for diabetes.

5 from 3 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 30 minutes

Course Side Dish
Cuisine Indian

Servings 4 people

Ingredients

For the Marinate:
4 karela bitter melon
1 tbsp salt
1 tbsp lemon juice
For the Filling
2 tbsp oil
1 tsp cumin seeds jeera
1/8 tsp asafetida hing
2 tbsp besan gram flour
1 tbsp coriander powder dhania
1 tbso fennel seed powder saunf
1-1/2 tsp salt
1/2 tsp turmeric haldi
1/2 tsp red chili powder
1-1/2 tbsp mango powder amchoor
For Cooking
2 tbsp oil
1/2 tsp salt
also need thread to wrap

Instructions

Preparing the Kerala
Wash karelas thoroughly and using a knife, scrape the skin. Set the scrapes aside.
Make a slit in the karelas length wise and remove the seeds. Add karelas and the skin scrapings to a bowl. Mix and sprinkle with salt and lemon juice. Let it marinate for at least an hour.
Squeeze the karelas to remove all the marinade. Wash karelas twice with hot water and then squeeze out all the water. Separate the scrapings from the whole karelas.
Preparing the Filling:
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add the cumin seeds and asafetida to the oil. After the cumin seeds crack, add the karela scrapings and stir fry for about 2 minutes.
Add gram flour (besan) and stir-fry for another minute.
Add all the remaining dry spices: coriander powder, fennel powder, turmeric, chili powder, and mango powder. Sauté for a minute and then turn off the heat.
Stuff the split karelas with this spice mixture (there should be some spice mix remaining, which will be used later). Tie the karelas with a thread so that the stuffing does not come out while cooking.
Cooking the Stuffed karelas:
Add 2 tablespoons of oil in a sauce pan over medium heat. Spread the stuffed karelas in the pan and sprinkle with salt. Cover the pan and let it cook for about 2 minutes.
Turn the karelas over to the uncooked side and cook for about 1 minute. Repeat until all four sides of the karelas are cooked.
Sprinkle 2 tablespoons of water and the remaining spice mixture over the karelas. Cover the pan and let it cook for 2 more minutes.
Remove the lid to see if the karelas are tender. Gently turn them over a few more times, making sure they are covered with the spice mixture.

Notes
Notes
Stuffed karela can be served hot or cold and can be refrigerated up to a week.
Variations
For a slightly sweeter taste add 2 tablespoons of sugar to the cooked spice filling, prior to stuffing the karela.
I like to Serve Karela with Urad Dal Tadka, Mixed Dal, Dal Makhini and Rice

Keyword Bitter Melon, Diabetic Friendly, Healthy Side Dish

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December 7, 2010
Aloo Gobi | Potato & Cauliflower
Aloo Gobi – Potatoes With Cauliflower

Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.

4.30 from 10 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Course Main Course
Cuisine Indian

Servings 2 people

Ingredients

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

Instructions

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

Notes
Variations:
Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as they cook quickly.
Tips:
Making a paste with the spices will prevent the spices from burning.
Serve with Paratha, Puri

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April 7, 2007
Palak Paneer (Spinach)
Palak (Spinach) Paneer

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

4.67 from 6 votes

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

1 10 oz packet of chopped frozen spinach or 4 cups of fresh finely chopped spinach
1/3 lb paneer
2 med tomato pureed
1 tsp chopped ginger
1 tsp corinader powder dhania
1/2 tsp turmeric haldi
1/2 tsp red chili powder lal mirch
1 tbs oil canola or vegetable oil
1/2 tsp cumin seed jeera
1/8 tsp asafetida hing
1/2 tsp salt
2 tbs whole wheat flour
1/3 cup heavy cream
1/2 tomato thinly sliced for garnishing

Instructions

If using frozen spinach thaw and blend it just for a minute so spinach has a creamy texture but without becoming pasty.
blend the tomatoes and ginger to make puree.
Mix coriander, turmeric, and red chili with tomato puree and set aside.
Mix whole-wheat flour with heavy cream and set aside.
Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
Add hing and cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
Add heavy cream mixture and let this cook another four to five minutes.
Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.

Notes
You can replace the heavy cream with 1 1/2 cups of milk.
serve Palak Paneer with Naan or Tandoori Roti

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How to Make Palak Paneer Masala by Manjula’s Kitchen

Paneer Palak, a beloved North Indian dish, epitomizes the perfect party recipe with its creamy spinach and delectable paneer in rich gravy. This is not merely a culmination but a convergence, as the paneer becomes an integral part of the spinach symphony.
1. Blanch the Spinach: Bring a large pot of water (6 cups) to a boil. Add the spinach and cook for precisely one minute. Drain the water immediately and immerse the spinach in ice-cold water for two minutes. This step preserves the vibrant green color of the spinach.
2. Create the Palak Paneer Base: Prepare a smooth puree by blending the blanched spinach with ginger and green chili. Aim for a creamy consistency, avoiding an overly thick paste.
3. Soften the Paneer: Soak the cubed paneer in hot water (3 cups) for at least five minutes. This step softens the paneer, allowing it to absorb the flavors of the masala.
4. Temper the Spices: Heat oil in a large saucepan over medium-high heat. Add cumin seeds and asafetida. Once the cumin seeds crackle, introduce the chopped tomatoes and cook for 1-2 minutes.
5. Incorporate the Spices: Add coriander powder, turmeric powder, red chili powder, salt, and a hint of sugar to the simmering tomato mixture. Stir well to combine and allow the spices to release their aroma.
6. Cook the Spinach Puree: Reduce heat to low and add the prepared spinach puree. Simmer for 5-6 minutes without a lid to retain the vibrant green color of the spinach.
7. Thicken the Gravy: For a thicker consistency and richer flavor, create a slurry by mixing flour with water. Gradually whisk the slurry into the simmering palak paneer mixture. Additionally, incorporate cream for a touch of silkiness.
8. Incorporate the Paneer: Gently fold in the softened paneer cubes and simmer for another five minutes. This allows the paneer to absorb the flavors of the masala.
Serving: Enjoy your Palak Paneer hot with rice or naan bread.

Tips:

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

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

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

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

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

Suggestions:

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

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

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

Variations:

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

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

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

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

FAQs:

Can I substitute spinach with another green leafy vegetable?

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

Can I use paneer alternatives?

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

Is Palak Paneer healthy?

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

How long does it take to make Palak Paneer?

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

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

If you liked this recipe. You must also try: Masala Bell Pepper Curry, Gulab Jamun, Pineapple Kulfi Ice Cream, Makhana Mutter Curry, and Ragda Puri Chaat
January 5, 2007