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Tag: Vegetarian Lunch Ideas

Diverse Vegetarian Lunch Ideas to Keep Your Meals Exciting
Introduction
Finding diverse and exciting vegetarian lunch ideas can be a challenge, but Indian cuisine offers a plethora of options that are both delicious and nutritious. From hearty veg gravy to refreshing salads, Indian lunch ideas vegetarian are full of flavors and easy to prepare. This article will explore a variety of easy vegetarian lunch ideas that are perfect for your everyday meals.
Quick and Easy Vegetarian Lunch Ideas

Vegetable Biryani: A fragrant rice dish cooked with mixed vegetables and aromatic spices, making it one of the easy vegetarian lunch ideas that can be prepared in advance and enjoyed throughout the week.
Paneer Bhurji: Crumbled paneer cooked with tomatoes, and spices. This dish is quick to prepare and pairs well with whole wheat chapatis or as a filling for sandwiches.
Chickpea Salad: A refreshing Indian salad recipes made with boiled chickpeas, chopped vegetables, and a tangy lemon dressing. This is one of the simple vegetarian lunch ideas that is both filling and nutritious.
Aloo Paratha: Stuffed whole wheat flatbreads filled with spiced mashed potatoes. These parathas are perfect for a satisfying lunch and can be paired with yogurt or pickles.
Vegetable Stir-Fry: A quick stir-fry using seasonal vegetables and flavored with soy sauce, ginger. Serve it with brown rice or noodles for a complete meal.

Traditional Indian Vegetarian Lunch Ideas

Rajma Chawal: Kidney beans cooked in a rich tomato gravy, served with steamed rice. This classic main course combination is not only comforting but also a great source of protein and fiber.
Baingan Bharta: Smoked eggplant mashed and cooked with tomatoes, and spices. Serve it with roti or paratha for a delicious and unique lunch.
Chole Puri: Spicy chickpea curry served with deep-fried bread. This dish is a favorite in many Indian households and is perfect for a weekend lunch.
Kadhi Pakora: Gram flour dumplings cooked in a tangy yogurt-based gravy. Pair it with steamed rice for a complete and satisfying meal.
Palak Paneer: Spinach and paneer cooked together in a creamy sauce. This dish is not only nutritious but also one of the best vegetarian meals for lunch.

Healthy and Simple Vegetarian Lunch Ideas

Lentil Soup: A simple and nourishing soup made with indian dal or red lentils, vegetables, and spices. It’s easy to make and perfect for a light lunch.
Quinoa Salad: Cooked quinoa mixed with vegetables, beans, and a lemon dressing. This salad is high in protein and can be prepared in advance.
Vegetable Wrap: Whole wheat wraps filled with hummus, fresh vegetables, and greens. These wraps are quick to assemble and make for a portable lunch option.
Methi Thepla: Fenugreek leaf flatbreads that are not only healthy but also flavorful. Pair them with yogurt or a pickle for a complete meal.
Sprout Salad: A nutritious salad made with sprouted mung beans, chopped vegetables, and a tangy dressing. This salad is a great way to add protein to your diet.

Vegetarian Lunch Ideas for Special Occasions

Dum Aloo: Baby potatoes cooked in a rich and creamy tomato gravy. This dish is a bit indulgent and perfect for special lunches.
Paneer Tikka: Marinated paneer cubes grilled to perfection. Serve it with a side of mint chutney and salad for a delightful meal.
Stuffed Bell Peppers: Bell peppers stuffed with a mixture of vegetables, paneer, and spices, then baked until tender. This dish is visually appealing and delicious.
Veg Pulao: A mixed vegetable rice dish that is both aromatic and flavorful. It can be paired with a raita or a simple cucumber salad.
Kofta Curry: Vegetable or paneer balls cooked in a creamy tomato-based gravy. This dish is rich and perfect for festive lunches.

Tips for Preparing Vegetarian Lunches

Meal Prep: Preparing ingredients like chopped vegetables, cooked beans, and grains in advance can save a lot of time during the week.
Batch Cooking: Making larger quantities of dishes like curries and soups can ensure you have leftovers for the next day.
Variety: Keep your lunches exciting by rotating different cuisines and trying new recipes regularly.
Balance: Aim to include a balance of protein, carbohydrates, and healthy fats in your lunches to keep you energized throughout the day.
Storage: Use airtight containers to store your meals to maintain freshness and flavor.

75 vegetarian lunch ideas, categorized for easier selection:
Indian Lunch Ideas

Paneer Butter Masala with Naan
Chole Bhature
Vegetable Biryani
Palak Paneer with Rice
Aloo Gobi with Paratha
Rajma Chawal
Baingan Bharta with Roti
Dal Tadka with Jeera Rice
Bhindi Masala with Chapati
Kadhi Pakora with Rice
Matar Paneer with Pulao
Aloo Paratha with Yogurt
Methi Thepla with Pickle
Paneer Tikka Wrap
Vegetable Pulao
Masoor Dal with Roti
Paneer Bhurji with Bread
Sambar with Rice
Rava Idli with Coconut Chutney
Mixed Vegetable Curry with Rice
Aloo Methi with Roti
Dum Aloo with Rice
Vegetable Kofta with Naan
Chana Masala with Rice
Mushroom Masala with Roti

Fusion & International Lunch Ideas

Veggie Sushi Rolls
Falafel Wrap with Hummus
Vegetarian Tacos
Quinoa Salad with Veggies
Veggie Burger with Sweet Potato Fries
Margherita Pizza
Vegetable Stir-Fry with Rice
Mushroom Risotto
Caprese Sandwich
Veggie Pasta Salad
Stuffed Bell Peppers
Greek Salad with Pita Bread
Vegetarian Pho
Veggie Lasagna
Chickpea Salad Sandwich
Tofu Pad Thai
Veggie Quesadilla
Eggplant Parmesan
Black Bean Burrito Bowl
Thai Green Curry with Rice
Vegetarian Sushi Bowl
Spinach and Feta Stuffed Mushrooms
Roasted Vegetable Sandwich
Avocado Toast with Cherry Tomatoes
Vegetarian Moussaka

Light & Healthy Lunch Ideas

Lentil Soup with Whole Grain Bread
Stuffed Zucchini Boats
Grilled Veggie Skewers with Quinoa
Spinach and Mushroom Quiche
Beetroot and Chickpea Salad
Kale and Sweet Potato Salad
Cauliflower Rice Bowl
Zucchini Noodles with Pesto
Cucumber and Hummus Sandwich
Avocado and Black Bean Salad
Roasted Chickpea and Veggie Wrap
Tomato and Mozzarella Salad
Chickpea and Spinach Curry
Stuffed Portobello Mushrooms
Mediterranean Buddha Bowl
Broccoli and Almond Salad
Quinoa and Black Bean Tacos
Green Pea and Mint Soup
Roasted Veggie Grain Bowl
Spaghetti Squash with Marinara
Cabbage and Carrot Slaw
Vegetable Lentil Stew
Sweet Potato and Black Bean Enchiladas
Butternut Squash Soup with Toasted Seeds
Tempeh and Vegetable Stir-Fry

These ideas cover a wide range of cuisines and dietary preferences, ensuring a variety of tasty and nutritious vegetarian lunch options.
FAQs
Q: What are some quick vegetarian lunch ideas?
A: Some quick vegetarian lunch ideas include vegetable stir-fry, chickpea salad, paneer bhurji, and quinoa salad. These dishes are easy to prepare and nutritious.
Q: Can I make vegetarian lunches in advance? 
A: Yes, many vegetarian dishes like biryani, lentil soup, and wraps can be prepared in advance and stored in the refrigerator for a few days.
Q: What are some healthy vegetarian lunch options? 
A: Healthy vegetarian lunch ideas include lentil soup, sprout salad, vegetable wrap, and methi thepla. These meals are nutritious and easy to make.
Q: Are Indian vegetarian meals suitable for a balanced diet? 
A: Absolutely. Indian vegetarian meals are rich in vegetables, legumes, and whole grains, providing a balanced mix of essential nutrients.
Q: How can I add variety to my vegetarian lunches? 
A: You can add variety by trying different recipes, using seasonal vegetables, and incorporating various grains and legumes into your meals. 
Conclusion
Exploring vegetarian lunch ideas can open up a world of flavors and nutritional benefits. From easy vegetarian lunch ideas to simple vegetarian lunch ideas, Indian cuisine offers a wide range of options to keep your meals exciting and healthy. Whether you are looking for a quick lunch on a busy day or a special meal for an occasion, these vegetarian meals will not disappoint. 

Enjoy the rich and diverse flavors of Indian vegetarian cuisine and make your lunchtime a delightful experience. 

Explore more recipes on Manjula’s Kitchen and discover the joy of cooking nutritious and delicious food.

  • Masala Bell Pepper Recipe

    Masala Bell Pepper Recipe

    Masala Bell Pepper

    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.
    3.50 from 2 votes
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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.
    Tried this recipe?Let us know how it was!

     

  • Dal Fry (Dal Tadka) Recipe

    Dal Fry (Dal Tadka) Recipe

    Dal Fry (Dal Tadka)

    Dal Fry (Dal Tadka)

    Dal Fry is a popular Indian lentil recipe. This recipe uses Toor dal, which is also known as Arhar or Toovar dal. The dal is seasoned with variety of spices and it tastes delicious. This is something you often find served at Indian restaurants and is a part of the main course as part of the servings.
    5 from 2 votes
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Course dal
    Cuisine Indian

    Ingredients
      

    • 1 cup toor dal, arahar dal
    • 2-1/2 cup water
    • 1 tbsp salt
    • 1/4 tbsp turmeric

    Seasoning  

    • 3 tbsp clarified butter or ghee
    • 1 cup tomatoes chopped I used 3 medium size tomatoes
    • 1/2 tbsp cumin seeds (jeera)
    • 1/2 tbsp mustard seeds (rai)
    • 1/8 tbsp asafetida (hing)
    • 2 whole dry red chili
    • 2 bay leaf
    • 1 tbsp green chili finely chopped adjust to taste
    • 2 tbsp ginger finely shredded
    • 2 tbsp cilantro finely chopped (hara dhania)
    • 1/2 tbsp red pepper adjust to taste
    • 1/2 tbsp salt
    • 1 tbsp sugar
    • 1/2 tbsp mango powder (amchoor)
    • 1/4 tbsp garam masala

    Instructions
     

    • Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.
    • Put dal with 2-1/2 cups water into a pressure cooker and add salt, turmeric, Cook on medium high heat.
    • When the pressure cooker starts to steam, turn the heat down to medium and cook for five minutes.
    • Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be consistency of thick soup.

    Seasoning

    • Heat the ghee in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, ghee is ready. Add cumin seeds, and mustard seeds, asafetida, whole red chili. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.
    • Add tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy.
    • Add cilantro, mango powder, and garam masala cook for about one minute.
    • Pour the seasoning over  dal mix it well and cook for another minute.
    • Dal fry is ready, serve this as a main dish with Indian flat bread or I prefer with plain rice.
    Tried this recipe?Let us know how it was!

    How to make Dal Tadka Punjabi Style: A Flavorful Punjabi Delight

    Dal Tadka, also known as Dal Fry or Tadka Dal, is a gluten free north indian dish known for its rich flavors and aromatic tempering. This dal tadka recipe offers a tantalizing blend of lentils cooked to perfection and tempered with aromatic spices, making it a favorite comfort food across the country. Whether served with rice or roti, dal tadka never fails to satisfy the taste buds with its hearty and wholesome goodness.

    Step 1: Cooking the Lentils

    To begin, thoroughly wash and rinse the lentils of your choice, such as toor dal (split pigeon peas) or masoor dal (red lentils). In a pressure cooker or large pot, add the washed lentils along with water, turmeric powder, and salt. Cook the lentils until they are soft and mushy, ensuring they are well-cooked to achieve the desired creamy consistency for the dal.

    Step 2: Preparing the Tadka

    While the lentils are cooking, prepare the tadka (tempering) for the dal. In a separate pan, heat ghee or oil over medium heat. Add mustard seeds, cumin seeds, and dried red chilies to the hot ghee, allowing them to sizzle and release their aromatic flavors.

    Step 3: Adding Aromatics and Spices

    Add minced ginger and green chilies to the pan, stirring to combine with the tadka. Next, add ground spices such as cumin powder, coriander powder, and red chili powder, stirring well to toast the spices and enhance their flavors. Adjust the amount of spices according to your taste preferences, keeping in mind the desired level of heat and spice.

    Step 4: Combining Lentils and Tadka

    Once the lentils are cooked and the tadka is prepared, carefully pour the tadka over the cooked lentils, ensuring it covers the surface evenly. Stir the dal tadka gently to combine the lentils with the aromatic tadka, allowing the flavors to meld together. Let the dal tadka simmer for a few minutes to allow the flavors to infuse, adjusting the consistency with additional water if needed.

    Step 5: Garnishing and Serving

    Before serving, garnish the dal tadka with freshly chopped cilantro leaves for a burst of freshness and color. You can also drizzle a spoonful of lemon juice over the dal tadka to add a tangy kick to the dish. Serve the dal tadka hot with steamed rice, roti, or naan bread for a satisfying and wholesome meal.

    Tips for Perfect Dal Tadka

    Lentil Consistency: Ensure that the lentils are cooked until soft and mushy for the perfect creamy texture of the dal tadka.

    Tempering Technique: Take care not to burn the spices while tempering. The tadka should be aromatic and flavorful without any burnt taste.

    Adjusting Spice Level: Customize the spice level of the dal tadka according to your taste preferences by adjusting the amount of green chilies and red chili powder used in the tadka.

    Variations of Dal Tadka

    Restaurant-Style Dal Tadka: Recreate the flavors of your favorite restaurant-style dal tadka by adding a touch of cream or butter to the dish for extra richness.

    Healthy Dal Tadka: For a healthier version of dal tadka, use minimal oil or ghee for tempering and add a variety of vegetables such as spinach, tomatoes, or carrots to the lentils for added nutrition.

    Protein-Packed Dal Tadka: Boost the protein content of the dal tadka by adding cooked chickpeas or kidney beans along with the lentils for an extra protein boost.

    Benefits of Dal Tadka

    Rich in Protein: Lentils are a excellent source of plant-based protein, essential for muscle repair and growth.

    High in Fiber: Dal tadka is rich in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.

    Nutrient-Dense: Packed with essential vitamins and minerals, dal tadka provides a nourishing and balanced meal option for vegetarians and non-vegetarians alike.

    Frequently Asked Questions (FAQs)

    Can I use different types of lentils for dal tadka?

    Yes, you can use a variety of lentils such as moong dal, masoor dal, or chana dal to make dal tadka according to your preference.

    Can I make dal tadka ahead of time?

    Yes, dal tadka tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.

    Is dal tadka gluten-free?

    Yes, dal tadka is inherently gluten-free as it contains no wheat or gluten-containing ingredients.

    Explore more delightful Rajasthani recipes on Manjula’s Kitchen, such as Gatte Ki Sabji for another culinary adventure.Explore more appetiser recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Cauliflower with Yogurt Gravy

    Cauliflower with Yogurt Gravy

    Cauliflower with Yogurt Gravy

    Cauliflower with Yogurt Gravy

    Cauliflower in spiced yogurt gravy makes a very flavorful side dish. This dish is simply delicious and worth trying. You can serve this with any bread or rice.
    5 from 1 vote
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    Course curry
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cup cauliflower cut into small florets (phool gobi)
    • 3 tbsp oil
    • 1/2 tbsp cumin seeds (jeera)
    • 1/4 tbsp fenugreek seeds (methi dana)
    • 1/4 tbsp mustard seeds (rai)
    • 1/8 tbsp asafetida (hing)
    • 2 tbsp besan, available in Indian grocery stores
    • 1/4 tbsp turmeric (haldi)
    • 1/4 tbsp red chili powder
    • 1 tbsp ginger thinly sliced (adrak)
    • 1 green chili finely chopped
    • 1/2 cup yogurt (curd, dahi)
    • 1 tbsp salt
    • 1/2 tbsp sugar
    • Approx. 1 cup water
    • 2 tbsp cilantro chopped (hara dhania)
    • 1/4 tbsp garam masala, available in Indian grocery stores

    Instructions
     

    • Heat the oil in a saucepan over medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
    • Add cumin, fenugreek, mustard seeds, and asafetida. When the seeds crack, lower the heat to low.
    • Add the besan, stir fry for about one minute until besan becomes light golden brown and becomes lightly aromatic.
    • Add ginger, green chili, turmeric, red chili powder, stir fry for about one minute and add yogurt mix it well and cook for two minutes stirring continuously.
    • Add water and salt bring it to boil, add cauliflower cook 15-18 minutes, stirring occasionally. Cauliflower should be tender and the gravy should be thick. Adjust the thickness of the gravy to taste.
    • Turn off the heat, add cilantro and garam masala and cover the pan for a minute.
    • Cauliflower with yogurt gravy is ready. Serve with any bread or plain rice.
    Tried this recipe?Let us know how it was!

  • Okra Tomato Curry ( Bhindi )

    Okra Tomato Curry ( Bhindi )

    Okra (Bhindi) Tomato Curry

    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

    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
    1. 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.
    2. You can serve the fried okra without gravy as a side dish they taste great
    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!

  • Vegetable Biryani (Instant Pot)

    Vegetable Biryani (Instant Pot)

    A bowl of Vegetable Biryani garnished with fresh mint leaves

    Vegetable Biryani (Instant Pot)

    This next recipe is due to many of you requesting I do a tasty and delicious recipe using the Instant Pot. I decided to try a recipe for "Vegetable Biryani". I have been a little hesitant to do recipes using the Instant Pot. Maybe it's because I have been cooking for so long and I'm set in my habits, or maybe it's my age! I will say I have loved using my Instant Pot more as a pressure cooker and love using it for that purpose! I make lentils and legumes using the Instant Pot and think it's great. Once I use the Instant Pot more and get used to the timings, I think it will allow me to give more precise times for my recipes.
    Vegetable Biryani is a complete, satisfying, one-dish meal. My mother would often say this dish is a fancy name for vegetable pulao. However, I think it is more than that. The secret behind this flavorful Vegetable Biryani is a spice mixture that creates the perfect balance of flavors. Basmati rice with a mix of fresh vegetables combined with this spice mixture turns into a dish of perfection! If you follow my steps, you'll see I try to make this recipe as simple as possible. Vegetable Biryani also makes a great lunch box meal. Make sure to check out the footnotes to see how you can make this dish vegan.
    Hope you enjoy!
    This recipe will serve 3
    5 from 3 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 cup long grain rice I preferred Basmati Rice
    • 3 Tbsp Milk
    • 1 pinch Saffron Kesar few strands
    • 2 Tbsp oil or ghee
    • ¼ cup cashews
    • 15 Raisins
    • 1 Tbsp ginger thinly sliced
    • 2 cup mixed vegetables cubed potatoes, carrots, bell pepper, green beans cut into 1-inch pieces, cauliflower florets
    • ¼ cup Plain Yogurt whisked
    • ¼ cup Mint leaves Pudhina finely chopped
    • 1 ¼ cup Water

    Spices

    • 3 whole Green Cardamom Elaichi
    • 6 Cloves Laung
    • 8 Black Peppercorns
    • 1 inch long cinnamon stick Dalchini
    • 2 Bay leaf Tej Patta
    • 1 tsp Cumin seeds Jeera
    • 1 tsp coriander powder
    • 1 tsp fennel seed powder
    • 1 tsp red chili powder adjust to taste
    • ¼ tsp Turmeric Haldi
    • 1 tsp Salt adjust to taste

    Instructions
     

    • In warm milk soak the saffron and keep aside.
    • Soak the rice for about 10 minutes, then drain the water and keep aside.
    • Use the instant pot on sauté mode add ghee after half a minute add cashews and raisins and sauté lightly roast them for about 1 minutes.
    • Add all the whole spices and sauté for 30 seconds, they will become aromatic.
    • Add all the dry spices, coriander powder, fennel seed powder, turmeric, red chili powder and salt stir for few seconds, add vegetables and yogurt mix it well, cleaning sides and making sure vegetable mix spread evenly in the pot.
    • Next spread the rice evenly over the veggies. Spread the mint leaves evenly over rice. Sprinkle saffron milk on top of the rice.
    • Add the water for cooking on top of the rice. Rice should be just immersed under water.
    • You are layering the ingredients do not stir in between the steps. Close the lid with vent in sealing position.
    • Change the instant pot setting to pressure cook mode. Secure the lid, close the pressure valve and cook for 9 minutes at high pressure.
    • After the instant pot beeps, on the instant pot panel you will notice keep warm mode. Cancel the keep warm mode and wait until it releases the pressure and open the pot, that will take about 12 minutes.
    • Open the pot and fluff the rice gently with a fork.

    Notes

    Serve hot with Plain yogurt, Spinach Raita, and my favorite is Salted Mint Lassi
    Making Vegan:
    This is a easy recipe to make vegan, soak saffron in water instead of milk and yogurt you can replace with vegan yogurt or tomato puree.
    Keyword Bhojan, Bondi Raita, cooking shows, Cooking Video, Delicacy, delicious, Desi Khana, Gluten Free, Gourmet food, Homemade, Instant Pot, Jain Cooking, Khana, Lunch Box, Mint Lassi, One Pot Meal, Onion Garlic Free Cooking, Recipe videos, Rice Dish, Sattvic Food, Swaminarayan
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  • Sattu Paratha, Bihari Recipe, Spicy Paratha

    Sattu Paratha, Bihari Recipe, Spicy Paratha

    Close-up view of Sattu Paratha served with a bowl of yogurt garnished with green chilies.

    Sattu Paratha

    Sattu Paratha, Sattu Ka Paratha is made with spicy sattu filling, sattu is roasted chana flour. This is a popular paratha in state of Bihar. Sattu Paratha is a great breakfast treat and a good lunch box option.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course Breakfast, Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    For Dough

    • 1 cup whole wheat flour roti ka atta
    • 1 tbsp oil
    • ½ tsp salt
    • ⅓ cup water to make dough use as needed

    Filling

    • 1 ½ cup sattu, dailya, roasted chana flour
    • 2 tbsp oil
    • 1 ¼ tsp salt
    • ½ tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1/8 tsp nigella seeds kalonji
    • ½ tsp mango powder amchoor
    • ¼ tsp red chili powder
    • 1 tbsp green chili finely chopped
    • ⅓ cup water to make crumbly dough use as needed

    Also Need

    • 2 tbsp whole wheat flour to roll the paratha
    • 2 tbsp oil to cook the paratha

    Instructions
     

    Making Dough

    • Mix flour, salt, and oil add water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth and pliable. Cover the dough and let the dough rest for at least ten minutes.

    Filling

    • Mix all the filling ingredients together, sattu, salt, asafetida, cumin seeds, kalonji, mango powder and green chili, well. Add water as needed to bind all the ingredients together. Use just enough water, it should hold everything together.

    Making Paratha

    • Divide the dough and filling into six equal parts and form into balls. Filling balls will be little bigger than dough.
    • Roll dough into a 3” circle. Place a filling in the center. Pull the edges of the dough to wrap it around the sattu filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
    • Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
    • Press the filled ball lightly on dry whole wheat flour from both sides. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
    • Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
    • After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
    • Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas. Paratha are best served hot and crispy.

    Notes

    Parathas can be kept at room temperature for up to two days wrapped in aluminum foil or in a covered container.  For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.
    Serving Suggestions Parathas can be served with Plain Yogurt, Mango pickle, or with Aloo Tamatar ki Sabji , (Potatoes with spicy tomato gravy) a classic combination.
    What is Sattu
    The difference between  besan and sattu because they both look about the same. The difference being that whereas besan is the flour of raw gram, and sattu is the flour of the roasted gram. Roasting the besan it is not same as the flour of roasted chana. Sattu is also high in protein.
    Tried this recipe?Let us know how it was!

    Sattu Paratha: A Nutritious and Flavorful Stuffed Flatbread

    Sattu Paratha is a traditional Indian flatbread stuffed with a filling made from sattu, which is roasted gram flour. This nutritious and flavorful dish is popular in the states of Bihar, Jharkhand, and Uttar Pradesh, where it is enjoyed as a wholesome breakfast, lunch, or dinner option. 

    Sattu, the main ingredient in Sattu Paratha, is known for its high protein and fiber content, making it a healthy and satisfying choice.

    Benefits of Sattu Paratha:

    • High in Protein: Sattu, the roasted gram flour filling used in Sattu Paratha, is rich in protein, making it an excellent source of plant-based protein for vegetarians and vegans. Protein is essential for muscle repair and growth, as well as for supporting overall bodily functions.
    • Rich in Fibre: Sattu is also high in dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels. Fiber-rich foods like Sattu Paratha can help prevent constipation, reduce the risk of chronic diseases, and support weight management.
    • Vitamins and Minerals: Sattu contains essential vitamins and minerals such as iron, calcium, magnesium, and B vitamins, which are important for maintaining overall health and well-being. 

    Variations of Sattu Paratha:

    • Spicy Sattu Paratha: Add chopped green chilies, ginger, and spices such as cumin powder, coriander powder, and garam masala to the Sattu filling to create a spicy version of Sattu Paratha. Spicy Sattu Paratha is flavorful and aromatic, with a kick of heat that’s perfect for spice lovers.
    • Vegetable Sattu Paratha: Mix grated vegetables such as tomatoes, carrots, and spinach into the Sattu filling to create a nutritious and colorful Vegetable Sattu Paratha. The addition of vegetables adds texture, flavor, and extra nutrients to the paratha, making it a wholesome meal option.
    • Paneer Sattu Paratha: Combine crumbled paneer (Indian cottage cheese) with Sattu to create a rich and creamy Paneer Sattu Paratha. Paneer adds a soft and creamy texture to the filling, while Sattu provides protein and fiber, making it a filling and satisfying option for vegetarians.
    • Sweet Sattu Paratha: For a sweet twist on Sattu Paratha, mix Sattu with jaggery (unrefined cane sugar), chopped nuts, and spices such as cardamom and nutmeg to create a sweet filling. Sweet Sattu Paratha is a delicious dessert or snack option that’s sure to satisfy your sweet tooth.

    Tips for Making Perfect Sattu Paratha:

    • Use Fresh Sattu: Use freshly roasted and ground Sattu for the best flavor and texture in Sattu Paratha. You can either roast the gram flour at home or purchase ready-made Sattu from the store. Fresh Sattu has a nutty aroma and a rich flavor that enhances the taste of the paratha.
    • Roll the Parathas Thin: Roll out the dough for Sattu Paratha into thin discs to ensure even cooking and a flaky texture. Use a rolling pin and a dusting of flour to roll the dough evenly without sticking. Aim for a thickness similar to that of a tortilla or chapati.
    • Cook on Medium Heat: Cook the Sattu Parathas on a hot griddle or tawa over medium heat to ensure they cook through evenly without burning. Brush the parathas with ghee or oil on both sides while cooking to enhance the flavor and achieve a golden-brown color.

    FAQs about Sattu Paratha:

    • Can I make Sattu Paratha gluten-free?

    • Yes, you can make gluten-free Sattu Paratha by using gluten-free flours such as chickpea flour (besan) or sorghum flour (jowar) for the dough. Ensure that the Sattu filling and any additional ingredients are also gluten-free.

    • Is Sattu Paratha suitable for weight loss?

    • Yes, Sattu Paratha can be a suitable option for weight loss when included as part of a balanced diet. Sattu is low in calories and high in protein and fiber, which can help keep you feeling full and satisfied for longer, reducing the likelihood of overeating.

    • Can I freeze Sattu Paratha dough?

    • Yes, you can freeze Sattu Paratha dough for future use. Divide the dough into portions, wrap them tightly in plastic wrap or aluminum foil, and store them in an airtight container or freezer bag. Thaw the dough in the refrigerator overnight before rolling and cooking.

    • What can I serve with Sattu Paratha?

    • Sattu Paratha pairs well with a variety of accompaniments such as yogurt, pickle, chutney, or raita (yogurt dip). You can also serve Sattu Paratha with dal (lentil curry), vegetable curry, or salad for a complete and satisfying meal.

    In conclusion, Sattu Paratha is a nutritious and flavorful Indian flatbread that’s perfect for any meal of the day. Whether enjoyed for breakfast, lunch, or dinner, Sattu Paratha offers a delicious combination of protein, fibre, and essential nutrients that’s sure to keep you feeling satisfied and energized. With its versatile filling options, simple preparation, and wholesome ingredients, Sattu Paratha is a must-try dish for anyone looking to explore the diverse flavors of Indian cuisine.

  • Lauki Vadi Ki Sabji

    A bowl of Lauki Vadi Ki Sabji, a traditional Indian dish made with bottle gourd and spiced gram flour dumplings, garnished with fresh cilantro.

    Lauki Vadi Ki Sabji

    Laucki is also known as Bottle gourd. This is a healthy and wholesome lentil and vegetable main dish. I like making Lauki as it is mild in taste and easy to digest. I usually will serve this with plain rice or rotis.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Equipment

    Instant Pot

    Ingredients
      

    • 4 cup laucki

      bottle gourd, peeled and cut into byte size cubes

    • 1/3 cup

      moong dal vadi

      broken into small pieces

    • 3/4 cup tomato puree
    • 1 tsp ginger paste
    • 2 tbsp oil
    • 1 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 tbsp coriander powder dhania
    • 1/4 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1 tsp salt
    • 1/4 tsp garam masala
    • 1/2 cup water

    Instructions
     

    • I am using instant pot; I am using the instant pot instead of pressure-cooker. Not
      for saving time but ease of use.
    • Heat one tablespoon of oil in instant pot on sautéed mode. Oil should be moderately hot, add moong dal vadi stir-fry till they are light golden brown this should take about 1minute. take out the vadies from instant pot.
    • Add remaining 1 tablespoon of oil, in instant pot keeping on sautéed mode oil should be moderately hot and add cumin seeds. When seeds start to crack, add the asafetida, stir and add tomato puree, ginger, coriander powder, turmeric, salt and chili powder and cook stirring occasional till spice mix start leaving the oil.
    • Add bottle gourd, vadies and 1/2 cup of water. Change the setting to pressure cook on high mode. Set the time for 6 minutes. (At this time instant pot is working just like pressure cooker, it will take same time building the pressure and after cooking releasing the pressure as pressure cooker, advantage is you can take care other work you have to do or even if you have to go out.)
    • Open the instant pot when you are ready. After you open the instant pot adjust the water if you need more, add garam masala.

    Video

    Notes

    I like to serve this with roti or rice. This makes a very satisfying meal.
    Enjoy! Thank you
    Tried this recipe?Let us know how it was!

    Lauki Vadi Ki Sabji: A Flavorful Indian Delight

    Lauki Vadi Ki Sabji is a traditional Indian dish made primarily with bottle gourd (Lauki), lentil nuggets (Vadi), and a variety of spices cooked in a curry or gravy. It is a popular dish among individuals following a vegan, gluten-free, and low-fat diet, making it suitable for those with dietary restrictions such as diabetes.

    The dish typically involves cooking lentil nuggets with bottle gourd and various vegetables in a flavorful curry or gravy made with spices such as cumin, coriander, turmeric, and ginger. It can be easily prepared in an Instant Pot for a quicker cooking process while retaining its nutritional value and flavors.

    Lauki Vadi Ki Sabji provides a wholesome meal option packed with protein from lentils, fibre from vegetables, and essential nutrients, making it a nutritious and satisfying choice for individuals seeking a balanced diet.

    Lauki Vadi Ki Sabji is a traditional Indian dish made with bottle gourd (lauki) and sun-dried lentil dumplings (vadi). This Lauki Vadi Ki Sabji recipe combines the subtle flavors of lauki with the richness of vadi to create a hearty and nutritious dish that’s bursting with flavor. With its simple yet satisfying taste, Lauki Vadi Ki Sabji is a popular choice for everyday meals in Indian households. 

    Step 1: Preparing the Vadi

    To begin, soak the sun-dried lentil dumplings (vadi) in water for about 15-20 minutes until they become soft and pliable. Once softened, squeeze out any excess water from the vadi and set them aside. This step helps ensure that the vadi cook evenly and absorb the flavors of the dish.

    Step 2: Preparing the Lauki

    Peel the bottle gourd (lauki) and cut it into small cubes or slices, depending on your preference. Lauki tends to cook quickly, so it’s essential to cut it into uniform pieces to ensure even cooking. Rinse the chopped lauki under cold water to remove any dirt or impurities before using it in the recipe.

    Step 3: Tempering and Cooking

    In a pan, heat oil or ghee over medium heat and add cumin seeds, mustard seeds, and asafoetida (hing) to the hot oil. Allow the seeds to crackle and release their aroma before adding finely chopped green chilies adding minced ginger for added flavor.

    Step 4: Adding Spices and Lauki

    Once the spices such as turmeric powder, coriander powder, red chili powder, and garam masala to the pan, stirring well to coat with the aromatic spices. Add the chopped lauki to the pan, stirring to combine with the spices. Cover the pan and let the lauki cook until it becomes tender but still retains its shape.

    Step 5: Incorporating the Vadi

    Once the lauki is cooked, add the soaked and squeezed vadi to the pan, gently mixing them with the cooked lauki and spices. Allow the vadi to simmer in the gravy for a few minutes, allowing them to absorb the flavors of the dish. Adjust the consistency of the gravy by adding water as needed to achieve the desired thickness.

    Step 6: Garnishing and Serving

    Before serving, garnish the Lauki Vadi Ki Sabji with freshly chopped cilantro leaves for a burst of freshness and color. Serve the sabji hot with steamed rice or roti for a wholesome and satisfying meal that’s sure to please your taste buds.

    Tips for Perfect Lauki Vadi Ki Sabji

    • Soaking Vadi: Ensure to soak the vadi in water until they become soft and pliable before adding them to the sabji. This step helps prevent the vadi from being too hard or chewy after cooking.
    • Cutting Lauki: Cut the bottle gourd into uniform pieces to ensure even cooking. Avoid overcooking the lauki as it can become mushy and lose its texture.
    • Adjusting Spice Level: Customize the spice level of the sabji according to your taste preferences by adjusting the amount of red chili powder and green chilies used in the recipe.

    Variations of Lauki Vadi Ki Sabji

    • Adding Tomatoes: Enhance the flavor of the sabji by adding chopped tomatoes along with the Tomatoes add a tangy twist to the dish and complement the earthy flavors of the lauki and vadi.
    • Coconut Gravy: For a richer and creamier gravy, add coconut milk or grated coconut to the sabji. Coconut adds a hint of sweetness and depth to the dish, making it more indulgent.

    Benefits of Lauki Vadi Ki Sabji

    • Nutrient-Rich: Lauki is low in calories and rich in essential nutrients such as vitamins, minerals, and dietary fiber, making it a healthy addition to your diet.
    • Protein-Packed: Vadi provides a good source of plant-based protein, essential for muscle repair and growth, making Lauki Vadi Ki Sabji a nutritious meal option for vegetarians.
    • Digestive Aid: Lauki is known for its digestive properties and is often included in Indian cuisine to aid in digestion and promote gut health.

    Frequently Asked Questions (FAQs)

    Can I use store-bought vadi for this recipe?

    • Yes, you can use store-bought sun-dried lentil dumplings (vadi) for convenience. However, homemade vadi may have a fresher flavor and texture.

    Can I make Lauki Vadi Ki Sabji ahead of time?

    • Yes, you can prepare the sabji in advance and store it in the refrigerator for up to 2-3 days. Reheat it gently before serving.

    Is Lauki Vadi Ki Sabji vegan-friendly?

    • Yes, Lauki Vadi Ki Sabji can be made vegan by using oil instead of ghee for tempering and omitting any dairy-based garnishes.

    Explore more delightful Indian recipes on Manjula’s Kitchen, such as Aloo Baingan for another culinary adventure.

  • Aam Ki Dal (Toor dal With Raw Mango)

    Aam Ki Dal (Toor dal With Raw Mango)

    indian dal

    Aam Ki Dal – Toor Dal with Raw Mango – Instant Pot

    Kacche Aam Ki Dal is a very simple dal recipe but delicious. This is Toor dal with raw mango. The tanginess of raw mangoes gives a delicious flavor to dal. Today I am using Instant Pot, that’s what I have been using instead pressure cooker. 
    4.20 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 1 cup toor dal arhar dal
    • 1/2 cup raw mango peeled and cut into small pieces
    • 1 tsp salt
    • 1/2 tsp turmeric haldi
    • 3 cups water

    Seasoning

    • 2 tbsp ghee clarified butter
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp mustard seeds rai
    • 1/8 tsp asafetida hing
    • 8 curry leaves
    • 1 tbsp green chili cut into small pieces
    • 2 dry red chilies
    • 1/4 tsp red chili powder

    Instructions
     

    • Wash dal changing water few times. 
    • Put dal with 2 cups water into instant pot and add salt, turmeric, and mango. Close the cover and cook on high heat for 8 minutes. Recently I have been using instant pot instead pressure-cooker. It takes the same time as pressure cooker advantage is you don’t have to watch over when it starts steaming and when it is time to turn off. You can take care other things.
    • After dal is done it should be soft. If needed add more water, dal should not be very thick. Dal will thicken as it sits. Make it more liquid than you want it to be.

    seasoning

    • Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Turn off the heat, add the cumin seeds, and mustard seeds. When they begin to crack, add the asafetida, curry leaves, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spice mix chaunk over hot dal, before serving.

    Notes

    Notes, I have been using instant pot instead of pressure-cooker. Many people think it is a time saver, no it takes the same time as pressure cooker,  but it is hassle free you start and do other things you need to do, no watching over. it is also easy to clean.
    Tried this recipe?Let us know how it was!

    Raw Mango Dal Fry Recipe: A Tangy Twist to Traditional Dal

    Raw Mango Dal Fry, also known as Aam Ki Dal, is a delightful Indian dish that combines the tangy flavor of raw mangoes with the richness of lentils. This Instant Pot Raw Mango Dal Fry recipe offers a refreshing twist to traditional dal, adding a burst of tanginess and freshness to every bite. With its perfect balance of flavors and nutritious ingredients, Raw Mango Dal Fry is gluten free during the summer months when raw mangoes are in season.

    Step 1: Preparing the Lentils

    Start by rinsing the toor dal (pigeon peas) thoroughly and soaking it in water for about 30 minutes to soften the lentils. Once soaked, drain the water and transfer the dal to a pressure cooker or a large pot. Add fresh water, turmeric powder, and salt to the dal, and cook until it becomes soft and mushy. Cooking the dal until it’s well-cooked ensures a creamy and smooth texture for the dal fry.

    Step 2: Preparing the Raw Mango

    Peel the raw mango and cut it into small pieces, discarding the seed. The raw mango adds a tangy flavor to the dal fry and brings a refreshing twist to the dish. Adjust the amount of raw mango according to your taste preferences and the tartness of the mango.

    Step 3: Tempering the Dal

    In a separate pan, heat oil or ghee over medium heat and add cumin seeds, mustard seeds, and dried red chilies. Allow the seeds to crackle and release their aroma before adding until they turn golden brown and aromatic, enhancing the flavor of the tempering.

    Step 4: Adding Aromatics and Spices

    Add minced ginger, green chilies, and chopped tomatoes to the pan, stirring to combine with the tempering. Cook the mixture until the tomatoes are soft and mushy, adding ground spices such as coriander powder, cumin powder, and red chili powder for additional flavor and depth.

    Step 5: Incorporating the Raw Mango

    Once the tempering is ready, add the chopped raw mango pieces to the pan, stirring gently to coat the mangoes with the aromatic spices. Let the raw mango cook for a few minutes until it becomes soft and releases its juices, infusing the dal fry with its tangy flavor.

    Step 6: Combining the Lentils and Mango

    Once the raw mango is cooked, add the cooked toor dal to the pan, stirring well to combine with the mango and spice mixture. Adjust the consistency of the dal fry by adding water as needed to achieve the desired thickness. Let the dal simmer for a few more minutes to allow the flavors to meld together.

    Step 7: Garnishing and Serving

    Before serving, garnish the Raw Mango Dal Fry with freshly chopped cilantro leaves for a burst of freshness and color. Serve the dal fry hot with steamed rice or roti for a wholesome and satisfying meal that’s sure to please your taste buds.

    Tips for Perfect Raw Mango Dal Fry

    Adjusting Tartness: Taste the raw mango before adding it to the dal fry and adjust the quantity according to its tartness. If the mango is too sour, you can reduce the amount used or balance it with a pinch of sugar.

    Consistency of Dal: Cook the toor dal until it’s well-cooked and soft, ensuring a creamy texture for the dal fry. If the dal is too thick, you can add more water to achieve the desired consistency.

    Balancing Flavors: Adjust the amount of spices and seasoning according to your taste preferences. You can increase or decrease the spice level to suit your palate.

    Variations of Raw Mango Dal Fry

    Coconut Mango Dal: Add grated coconut or coconut milk to the dal fry for a creamy texture and a hint of sweetness that complements the tanginess of the raw mango.

    Spicy Mango Dal: Increase the heat level of the dal fry by adding more green chilies or red chili powder for an extra kick of spice.

    Benefits of Raw Mango Dal Fry

    Rich in Vitamin C: Raw mangoes are a good source of vitamin C, which helps boost immunity and promote overall health.

    Digestive Aid: The tangy flavor of raw mangoes aids in digestion and can help alleviate digestive issues such as bloating and indigestion.

    Nutrient-Dense: Raw Mango Dal Fry is a nutritious dish that provides a good balance of protein, fiber, and essential vitamins and minerals, making it a wholesome meal option for all.

    Frequently Asked Questions (FAQs)

    Can I use other lentils for this recipe?

    Yes, you can use other lentils such as masoor dal (red lentils) or moong dal (split mung beans) instead of toor dal for variation.

    Can I make aam ki dal ahead of time?

    Yes, you can prepare the dal fry in advance and store it in the refrigerator for up to 2-3 days. Reheat it gently before serving.

    Can I freeze aam ki dal?

    Yes, you can freeze the dal fry in an airtight container for up to 1 month. Thaw it in the refrigerator overnight and reheat it before serving.

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

  • Makhana Matar Curry

    Makhana Matar Curry

    A bowl of Makhana Matar Curry, a creamy Indian dish made with lotus seeds (makhana) and green peas, garnished with fresh cilantro.

    Makhana Matar Curry

    Makhana Matar Curry is a delicious gravy-based dish. This can be a tasty side dish for formal dinner or even a quiet dinner with a few friends. Makhana and matar is made with a spicy tomato and cashew gravy. I like to serve with fresh hot puris or white rice. 
    4.10 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 3 cup makhana fox nut, phool makhana
    • 3 Tbsp oil
    • 1/4 cup green peas I am using frozen peas

    For Garvy

    • 2 cup tomatoes chopped
    • 1/4 cup cashew kaju
    • 1 Tbsp ginger chopped
    • 1 Tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 2 tsp coriander powder dhania
    • 1/2 tsp red chili powder lal mirch
    • 1 tsp salt
    • 1 tsp sugar
    • 1/4 tsp garam masala
    • 1/4 cup cilantro finely chopped, hara dhania

    Instructions
     

    • Heat 3 tablespoon of oil in frying pan over low medium heat, add the makhana and roast them stirring continuously until they are crisp, this should take about 3-4 minutes. Keep aside.
    • Blend tomatoes, cashews and ginger to make a pure.
    • Heat the oil in a sauce pan, test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, chili powder, salt and sugar.
    • Stir-fry for two to three minutes, until the oil begins to separate from the mixture. Add roasted makhana and green peas mix it well add about 1-1/2 cups of water. Cover the pan and let it cook for 6-7 minutes over low medium heat, until peas are tender. Note: add more water if you like more gravy.
    • Turn off the heat add garam masala and cilantro mix it well. 

    Notes

    Adjust thickness of gravy to your liking, with time Makhana Matar Curry becomes thick.
    Serve Makhana Matar Curry with your choice of bread I like to serve with Paratha, Puri or with Plain Rice. 
    Tried this recipe?Let us know how it was!

  • Paneer Methi (Methi Malai Paneer) Recipe by Manjula

    Paneer Methi (Methi Malai Paneer) Recipe by Manjula

    Paneer Methi

    Paneer Methi (Methi Malai Paneer)

    Paneer Methi is a delicacy of Northern India. This recipe is paneer with creamy gravy flavored with dry fenugreek leaves known as Fasoori Methi. Paneer Methi is a perfect side dish for formal dinner or even a quiet dinner where you want to impress someone. Any way or time you serve this, it is delicious.
    4.60 from 20 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1-1/2 cups paneer cubed in about 1/2 inch pieces used 8oz paneer
    • 1-1/2 cups tomatoes chopped
    • 1 Tbsp ginger chopped
    • 1 green chili chopped
    • 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 lal mirch
    • 2 Tbsp cashew powder kaju
    • 2 tsp coriander powder dhania
    • 1 tsp fennel seed powder saunf
    • 1 Tbsp dry fenugreek leaves kasoori methi
    • 1 tsp salt
    • 1-1/2 cup milk
    • 1/4 tsp garam masala

    Instructions
     

    • Rub the kasoori methi between your palms and remove the stems if there is any, set aside.
    • Blend tomatoes, ginger, green chili to fine paste. Set aside.
    • Heat one teaspoon of oil in a pan on low heat stir fry the paneer until they are light gold in color, take them out.
    • Heat the remaining oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder, and cashew powder stir for a minute.
    • Add tomato paste, coriander, fennel seed powder, salt and kasoori methi, keep stirring till tomato start leaving the side of the pan, this should take 3-4 minutes. Add milk, and cook for 2-3 minutes. Add paneer and let it cook over low heat for 2-3 minutes. This is the time you can add water as needed if gravy is too thick. Add garam masala stir and turn off the heat.
    • Paneer Methi is ready. 

    Notes

    To make vegan, Substitute paneer with tofu and milk with coconut milk
    Serve Paneer Methi with Naan, or Lacha Paratha.
    Keyword Gluten Free, No Garlic, No Onion, Paneer In Creamy Gravy, Paneer With Fenugreek, Party Food
    Tried this recipe?Let us know how it was!

    Methi Paneer Recipe: A Palate-Pleasing Dish 

    Methi Malai Paneer Recipe is a popular party recipe in Indian cuisine. This flavorful veg gravy dish is rich in high protein and gluten-free combining the richness of paneer (Indian cottage cheese) with the distinct taste of kasuri methi (fenugreek leaves), creating a harmonious blend of textures and aromas.

    Kasuri Methi Preparation: Unlocking Aromatic Richness 

    To commence the Methi Malai Paneer recipe start with the preparation of kasuri methi. This involves a tactile step of rubbing fenugreek leaves between the palms to unlock their aromatic flavors, carefully removing any stems present. Once this initial step is completed, the kasuri methi takes center stage, ready to infuse its unique essence into the dish.

    Tomato-Based Foundation: Crafting Depth and Color 

    The methi malai paneer recipe continues by creating a robust base for the dish. Tomatoes, ginger, and green chili unite in a harmonious blend, resulting in a fine paste that serves as a fundamental component. This tomato-based paste contributes not only vibrant color but also imparts a deep, layered flavor profile to the Methi Paneer. After blending, the mixture patiently awaits its turn to seamlessly integrate into the unfolding cooking process.

    Paneer’s Golden Prelude: A Textural Symphony Begins 

    Transitioning to the cooking phase as we go further in the methi malai paneer recipe add a teaspoon of oil is heat in a pan over low flame. Paneer cubes take center stage as we gently stir-fry until achieving a light golden hue. This initial culinary dance ensures that the paneer attains a delightful texture, priming it to absorb the forthcoming flavors with grace and precision.

    Spiced Elevation: Building a Fragrant Foundation 

    Post-paneer preparation, add the remaining oil in a saucepan over medium heat. Include Cumin seeds as they start to crackle and release their earthy aroma. Lower the heat, while a symphony of asafetida, turmeric, chili powder, and cashew powder join the stage, creating a fragrant and flavorful foundation for the paneer methi.

    Tomato Tapestry: Melding Flavors with Precision 

    The tomato paste, a star player prepared earlier, enters the culinary arena as part of the methi paneer recipe. Coriander, fennel seed powder, salt, and the patiently waiting kasuri methi are added. The ensemble is stirred diligently until tomatoes gracefully release from the pan’s sides, a visual and flavorful indication of the meticulous incorporation of diverse elements. This nuanced cooking process takes approximately 3-4 minutes, allowing flavors to intertwine and harmonize.

    Creamy Symphony: Milk’s Contribution to Indulgence

    To further elevate the dish, milk makes its entrance, contributing a creamy texture that enhances the overall indulgence of paneer methi. The mixture is allowed to simmer, a gentle dance of flavors taking place over 2-3 minutes. The paneer absorbs the creamy richness of the sauce, with the flexibility to adjust the consistency by adding water if the gravy proves too thick.

    Paneer’s Reunion: Absorbing Creamy Richness 

    The previously stir-fried paneer cubes re-enter the pan, allowing them to luxuriate in the creamy tomato and spice-infused gravy. Over low heat, this reunion lasts for an additional 2-3 minutes, ensuring the paneer absorbs the full spectrum of flavors, resulting in a well-balanced and delectable paneer methi.

    Garam Masala Finale: Aromatic Culmination 

    As a grand finale, garam masala is introduced to the dish, enhancing the overall aromatic profile and weaving together the diverse flavors into a harmonious conclusion. A final stir marks the end of the culinary symphony, and the heat is turned off, signaling the completion of the Methi Paneer recipe. The result is a tantalizing masterpiece that marries the succulence of paneer with the unique bitterness of fenugreek leaves, promising to delight the fortunate taste buds that savor this culinary creation of paneer methi.

    If you liked this recipe, try our other recipes such as Shahi Paneer, Paneer Sandwich, Masala Bell Pepper, Masala Paneer & Mattar Paneer

     

  • Paneer Pulao

    Paneer Pulao

    Paneer Pulao

    Paneer Pulao, Vegetable Pulav, Rice with Indian Cottage Cheese Pulao

    Paneer Pulao is an exotic rice dish, super easy to make and tastes delicious. This is a great side dish for party and get-togethers. Paneer Pulao goes well with yogurt or soup. This is also a satisfying lunch box meal.
    Recipe will serve 4.
    4.75 from 8 votes
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    Prep Time 10 minutes
    Cook Time 16 minutes
    Total Time 26 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 1 cup rice preferred basmati rice
    • 1 cup paneer cut into small cubes
    • 1/2 cup green peas using frozen peas
    • 1/2 cup carrots cut into small cubes
    • 1/2 cup corn using frozen corn
    • 2 Tbsp clarified butter ghee
    • 1 tsp cumin seeds jeera
    • 10 curry leaves
    • 1 tsp ginger paste adrak
    • 1 Tbsp green chili cut in small pieces
    • 1 tsp salt namak
    • 1/2 tsp garam masala
    • 2 Tbsp cilantro chopped hara dhania
    • 2 cup water

    Instructions
     

    • Wash rice gently changing water 2-3 times.
    • For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
    • Heat the oil in a saucepan over medium heat. Oil should be moderately hot. Add the cumin seeds. When they crack, add curry leaves, ginger, and green chili, stir for few seconds. 
    • Add green peas, carrots, and corn, stir and add paneer, and salt stir for about one minute, add the rice and water. Increase the heat to high and bring it to boil. Turn the heat to low and cover the pan and cook for 15 minutes or until rice is tender and water has evaporated.
    • Turn off the heat add cilantro, and garam masala and fluff the pulao with a fork. Cover the pan for few minutes before serving.
    Tried this recipe?Let us know how it was!

    Delicious Paneer Pulao: A Flavorful Blend of Paneer and Rice Recipes 

    Paneer pulao is a delightful and flavorful gluten free, quick & easy dish that originates from Indian cuisine. It is a popular variation of traditional rice dishes, blending the rich, creamy texture of paneer (Indian cottage cheese) with fragrant basmati rice and an array of aromatic spices. As a beloved recipe of paneer pulao, this dish offers a harmonious combination of flavors and textures, making it a favorite among vegetarians and paneer enthusiasts alike. 

    Whether enjoyed as a standalone meal or served alongside other Indian delicacies, such as dal or raita, paneer pulao stands out as a versatile and delicious addition to any dining table. Its aromatic essence and delightful blend of paneer and rice make it a quintessential choice for those seeking a comforting and flavorful dish, earning its place among cherished paneer and rice recipes in Indian cuisine.

    1. Preparing the Rice: Washing and Soaking 

    To commence the preparation of this enticing paneer pulao recipe, it is essential to start with the rice. Gently washing the rice is the initial step, ensuring thorough rinsing to eliminate any impurities that may compromise the flavor and texture of the paneer pulao. It is recommended to change the water 2-3 times during this process to guarantee optimal cleanliness. Moreover, to achieve the desired fluffiness in the paneer and rice recipe, it is advisable to soak the rice in water for a minimum of 15 minutes before proceeding with the cooking process. This soaking period allows the rice grains to absorb moisture, resulting in even cooking and a delightful texture in the final paneer pulav dish.

    1. Heating the Oil and Spices: Flavorful Aromatics 

    In a saucepan set over medium heat, begin the process of preparing the flavorful paneer pulao by heating the oil until it achieves a moderate temperature, ensuring it’s adequately hot before incorporating the aromatic spices essential for this enticing recipe of paneer pulao. Introduce the vibrant cumin seeds to the oil, and patiently wait for them to crackle, signifying the initiation of the flavor infusion process characteristic of authentic paneer and rice recipes. Once the cumin seeds crackle, it’s time to add the delightful trio of fragrant curry leaves, finely chopped ginger, and vibrant green chilies to the pan, enhancing the aroma and taste of the paneer pulao. Stir the aromatic blend gently for a few seconds, allowing the spices to intermingle harmoniously, releasing their distinct flavors and permeating the oil with their essence. This crucial step ensures that every bite of the paneer rice recipe is imbued with the rich and aromatic flavors characteristic of traditional paneer pulav, promising a delightful culinary experience for all who partake.

    1. Adding Vegetables and Paneer: Creating a Colorful Medley 

    Incorporate an assortment of vibrant vegetables such as green peas, carrots, and corn into the saucepan, stirring them alongside the paneer cubes and a pinch of salt. Sauté the mixture for about a minute, allowing the vegetables and paneer to absorb the aromatic flavors of the spices.

    1. Cooking the Pulao: Simmering to Perfection 

    After introducing the soaked rice into the pan, carefully measure and add the appropriate amount of water to ensure the perfect consistency of the paneer pulao. With the heat turned up too high, bring the flavorful mixture to a vigorous boil, allowing the aromatic spices and tender paneer to infuse every grain of rice with its delectable essence. As the mixture reaches its boiling point, reduce the heat to low and gently cover the pan, allowing the paneer pulao to simmer gently. This crucial step allows the rice to absorb the rich flavors of the spices and vegetables, while the paneer adds a creamy texture to the dish. Patiently let the paneer pulao simmer for approximately 15 minutes, ensuring that the rice cooks to perfection and absorbs all the flavors of the aromatic spices. As the cooking process unfolds, the water gradually evaporates, leaving behind a fragrant and flavorful dish that embodies the essence of this beloved paneer and rice recipe. With each forkful, savor the delicate balance of flavors and textures, knowing that you’ve created a culinary masterpiece that perfectly captures the essence of paneer pulav.

    1. Final Touches: Garnishing and Fluffing 

    Upon completion of cooking, turn off the heat and add freshly chopped cilantro and a dash of garam masala to the paneer pulao, enhancing its aroma and flavor profile. Using a fork, gently fluff the pulao to ensure the ingredients are evenly distributed. Cover the pan for a few minutes to allow the flavors to meld together before serving this delicious and aromatic paneer and rice recipe.

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

  • Chole Rajma Curry

    Chole Rajma Curry

    Chole Rajma Curry

    Chole Rajma Curry

    Chole Rajma Curry is a healthy and delicious main course meal. This is a popular north Indian cuisine which consists of boiled beans cooked with spicy tomato gravy. It goes well with roti, naan or rice.
    4.50 from 10 votes
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    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 1 cup chick peas, chole, kabuli chana, garbanzo beans,
    • 1/2 cup kidney beans rajma
    • 2 cup diced tomatoes about I used 3 Tomatoes
    • 1 Tbsp chopped ginger adrak
    • 1 Tbsp chopped green chili
    • 3 Tbsp oil prefer canola or vegetable
    • 1/4 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 2 Tbsp coriander powder dhania
    • 1/2 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1/2 tsp black pepper
    • 1-1/4 tsp salt
    • 1/2 tsp garam masala

    Instructions
     

    • Wash and soak chick peas and kidney beans in about six cups of water for at least 6 hours, preferably overnight (the beans will double in volume).
    • Cook the chick peas and kidney beans in pressure cooker with 3 cups of water. Close the cooker and put the pressure on.
    • Cook on medium high heat.
    • As pressure cooker starts steaming turn the heat down to medium and cook for about 30 minutes.
    • Close the heat and wait until steam has stopped before opening the pressure cooker. Beans should be soft and tender.
    • Cut the tomatoes and green chili in small pieces, and blend tomatoes, green chili, and ginger to make a pure.
    • Heat the oil in a sauce pan, test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, turmeric, chili powder, and black pepper.
    • Stir-fry for two to three minutes, until the oil begins to separate from the mixture. Add beans, salt, and more water as needed. Cover the pan and cook over medium high heat, for about 10 minutes.
    • Turn off the heat. Chole Rajma Curry is ready to serve. 

    Notes

    Serve hot, with rice, or your choice of bread.
    Tried this recipe?Let us know how it was!

    Rajma Chole Ki Recipe: A Hearty Indian Delight

    Chole Rajma is a popular Indian dish made with a combination of two types of legumes: chickpeas (Chole) and kidney beans (Rajma). It is a hearty and flavorful curry/gravy dish that is commonly enjoyed as a main course. The dish is naturally gluten-free and high in protein, making it suitable for those with dietary restrictions or preferences. Chole Rajma typically includes a rich tomato-based gravy seasoned with various spices like cumin, coriander, turmeric, and garam masala. 

    It is often served with rice or flat bread (such as roti or naan) and is a favorite at parties or gatherings. Additionally, it can be made vegan by omitting any dairy-based ingredients like ghee or yogurt commonly used in some variations of the recipe. Overall, Chole Rajma is a delicious and nutritious dish that showcases the versatility of lentils and beans in Indian cuisine. 

    Chole Rajma Curry is a flavorful and hearty Indian dish that combines two popular legumes – chickpeas (chole) and kidney beans (rajma) – in a rich and aromatic gravy. This Chole Rajma Curry recipe is a favorite among vegetarians and vegans alike for its delicious taste and nutritious ingredients. With its perfect balance of spices and textures, Chole Rajma Curry is a comforting meal that’s perfect for any occasion.

    Step 1: Soaking and Cooking Legumes

    Begin by soaking dried chickpeas and kidney beans in water separately for at least 8 hours or overnight. Soaking helps soften the legumes and reduce cooking time. Once soaked, drain the water and rinse the chickpeas and kidney beans thoroughly. Cook them separately in a pressure cooker or large pot until they are tender and cooked through. Ensure that the chickpeas and kidney beans are well-cooked but not mushy.

    Step 2: Preparing the Gravy Base

    In a deep pan or skillet, heat oil or ghee over medium heat. Add cumin seeds and let them sizzle until fragrant. Then, add finely sauté until they turn golden brown and translucent. Next, add minced ginger, and green chilies, stirring well to combine. Cook until the raw smell of ginger disappears, infusing the base with aromatic flavors.

    Step 3: Adding Tomatoes and Spices

    Add finely chopped tomatoes to the pan along with ground spices such as turmeric powder, coriander powder, cumin powder, garam masala, and red chili powder. Stir well to combine the spices with the tomatoes and cook until the tomatoes break down and release their juices, creating a thick and flavorful gravy base.

    Step 4: Combining Chickpeas and Kidney Beans

    Once the tomatoes are cooked and the gravy base is well-flavored, add the cooked chickpeas and kidney beans to the pan, stirring gently to coat them with the gravy. Allow the legumes to simmer in the gravy for a few minutes to absorb the flavors and thicken the consistency. Adjust the seasoning with salt and sugar to balance the flavors.

    Step 5: Garnishing and Serving

    Before serving, garnish the Chole Rajma Curry with freshly chopped cilantro leaves for a burst of freshness and color. You can also drizzle a squeeze of lemon juice over the curry for an extra tangy kick. Serve the curry hot with steamed rice, roti, or naan bread for a wholesome and satisfying meal.

    Tips for Perfect Chole Rajma Curry

    Consistency of Gravy: Adjust the amount of water added to the gravy to achieve the desired consistency. The gravy should be thick and coat the legumes evenly without being too watery.

    Mashing Legumes: For a creamier texture, mash some of the chickpeas and kidney beans with the back of a spoon or a potato masher before adding them to the gravy. This helps thicken the curry and enhances its richness.

    Balancing Flavors: Taste the curry and adjust the seasoning according to your preference. You can add more spices for extra heat or sweetness to balance the flavors.

    Variations of Chole Rajma Curry

    Creamy Coconut Curry: Add coconut milk or grated coconut to the gravy for a creamy and indulgent twist. Coconut adds a hint of sweetness and richness to the curry, elevating its flavor profile.

    Spinach and Paneer Curry: Enhance the nutritional value of the curry by adding chopped spinach and cubed paneer (Indian cottage cheese) to the gravy. Spinach adds a pop of color and nutrients, while paneer provides protein and texture.

    Benefits of Chole Rajma Curry

    High in Protein: Chickpeas and kidney beans are rich sources of plant-based protein, essential for muscle repair and growth.

    Rich in Fiber: Legumes are high in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.

    Nutrient-Dense: Chole Rajma Curry is packed with essential vitamins, minerals, and antioxidants, making it a nourishing and balanced meal option for vegetarians and non-vegetarians alike.

    Frequently Asked Questions (FAQs)

    Can I use canned chickpeas and kidney beans for this recipe?

    Yes, you can use canned legumes for convenience. Rinse them well before adding them to the curry.

    Can I make Chole Rajma Curry ahead of time?

    Yes, the flavors of the curry develop even more when allowed to sit for a few hours or overnight. Reheat it gently before serving.

    Is Chole Rajma Curry gluten-free?

    Yes, Chole Rajma Curry is naturally gluten-free as it contains no wheat or gluten-containing ingredients.

    Explore more delightful Indian recipes on Manjula’s Kitchen, such as Palak Paneer for another culinary adventure. 

  • Aloo Tamatar Ki Sabji (Potato with Spicy Tomato Gravy)

    Aloo Tamatar Ki Sabji (Potato with Spicy Tomato Gravy)

    Aloo Tamatar ki Sabji

    Aloo Tamatar ki Sabji (Potatoes with Spicy Tomato Gravy)

    Aloo Tamatar ki Sabji or Potatoes with spicy tomato gravy is a classic combination and a popular North Indian dish. Aloo Tamatar, is flavorful and delicious and the best part is that it goes well with all different kinds of bread and rice.
    4.88 from 8 votes
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    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 medium-sized potatoes boiled and peeled
    • 1 cup tomatoes finely chopped
    • 2 Tbsp oil (canola or vegetable)
    • 1 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 3 tsp coriander powder dhania
    • 1/2 tsp red chili powder
    • 1/4 tsp turmeric haldi
    • 1 tsp finely grated ginger
    • 1 tsp salt
    • 2 cups water approx. 2 cups
    • 1/4 tsp garam masala
    • 2 Tbsp finely chopped cilantro dhania
    • 1 pieces green chili seeded and cut into small , optional

    Instructions
     

    • Break the potatoes by hand in bite size pieces and roughly mash them, this should make about 3 cups.
    • Heat the oil in a saucepan over medium high heat. Oil should be moderately hot, when you add the cumin seeds they should crack right of way. Add cumin seeds, and asafetida, as cumin seeds crack add the tomatoes.
    • Cook the tomatoes until they are soft and mushy. Add the other spices coriander powder, turmeric, chili powder and ginger, stir fry until tomato start separating from oil. This should take about 2 minutes.
    • Add potatoes and salt mix them well with spices, add water, as potatoes come to boil cover the pan and lower the heat to medium and let it cook for about ten minutes.
    • Mix the potatoes and mash some potatoes as mixing the potatoes, this will thickness to gravy. Adjust the water in gravy to your liking; gravy will thicken as it will cool.
    • Add garam masala and cilantro, and green chilies this is optional. Mix it well turn off the heat and cover the pan.

    Notes

    Aloo Tamatar Sabji is ready. Serve this with Paratha, Purie, Plain Rice, or you choice of bread.
    Tried this recipe?Let us know how it was!

  • Dal Paratha (Stuffed Indian Flat Bread)

    Dal Paratha (Stuffed Indian Flat Bread)

    Dal Paratha (Stuffed Indian Bread)

    Dal Paratha (Stuffed Indian Flat Bread)

    Dal Paratha, or Bikaneri Paratha, is best described as Indian stuffed flatbread. This delicious bread is filled with cooked chana dal and a variety of spices. However, unlike other stuffed parathas these are rolled super thin. These parathas are a Rajasthani delicacy. They are excellent source of protein in hot summers and are a healthy vegan option.
    No ratings yet
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    Course Bread
    Cuisine Indian
    Servings 8 Dal Paratha

    Ingredients
      

    for Dough

    • 1 cup all-purpose flour, (plain flour, Maida)
    • 1/4 teaspoon salt
    • 1 tablespoon oil
    • About 1/3 cup lukewarm water

    for Filling

    • 1/2 cup chana dal, available in Indian grocery stores
    • 1/2 teaspoon salt
    • 1 teaspoon fennel seed powder, (saunf)
    • 1/2 teaspoon red chili powder, adjust to taste
    • 1/8 teaspoon asafetida (hing)

    Also, Need

    • 1/4 cup all-purpose flour, for rolling
    • 2 tablespoons oil for cooking paratha

    Instructions
     

    for Dough

    • Mix the flour, salt and oil.
    • Add the water slowly, mixing with your fingers as you pour.
    • Dough should be soft, do not knead the dough.
    • Cover the dough and let it sit for at least fifteen minutes.

    for Filling

    • Boil the chana dal with two cups of water on medium-high heat. After the dal comes to a boil, reduce the heat to medium and let it cook until the dal is very soft. If needed add a little more water. Strain the dal removing the access water if needed.
    • consistency of soft dough. Consistency of dal is very important for this recipe. If dal is too soft it will be difficult to make the filling, so stir fry the dal to bring it to the right consistency. If it is too dry and crumbly add a little water.
    • In a bowl mix dal with salt, fennel powder, chili powder, and asafetida. Adjust the pepper and salt to taste. Set it aside.

    Making Paratha

    • Divide the dough and filling into eight equal parts and form into balls.
    • Roll the dough ball lightly in dry flour and roll it into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all eight balls. Let the filled balls settle for three to four minutes.
    • Meanwhile heat an iron or other heavy skillet on medium-high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
    • Press the filled ball lightly on dry flour from both sides.
    • Using a rolling pin, roll the balls keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour; roll the paratha into a seven-inch circle.
    • Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
    • After a few seconds, drizzle half a teaspoon of oil over the paratha. Flip the paratha and put half a teaspoon of oil in again. Lightly press the puffed areas with a spatula. This will help Paratha to puff.
    • Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
    • Parathas are best served hot and crispy. They will be soft as they cool off.
    • Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for six to seven days or frozen for up to a month. Re-heat using a skillet or oven. But they taste great at room temperature.
    Tried this recipe?Let us know how it was!