Collection of Indian Vegetable Curry Recipes
This is your chance to place the tastiest subzis from all over the country on your table, with least effort and time! Curry is a term made famous by the British for Indian Vegetables made with a gravy. Ranging from different cuisines like Gujarati , Punjabi , Maharashtrian and many more, this section offers you some delightful subzis that is easy and quick.
Just decide what you wish to make, and call your folks to the table – the curry will be ready before they settle down! Dum aloo is a traditional Indian subzi. Every culture has its own version of the dum aloo. Baby potatoes are cooked in a rich, creamy tomato based curry. You can make a batch of Basic Dum Aloo Gravy and use it immediately, or deep-freeze it to create your favourite dish in minutes when you wish to.
Another classic curry from the northern region is Dal Makhani, a popular dish made using whole urad and rajma. Dal Makhani or Maa ki dal, is traditionally cooked on a low flame overnight and allowed to thicken. Here we have a quick version of this velvety smooth dal that can be relished with hot rice or tandoori roti
Kofta is a generic term used to describe deep-fried or steamed round/cylindrical shape balls. They can be made using vegetables, dryfruits, paneer or a combination of all. Malai kofta is made using soft, creamy paneer and potatoes koftas, the koftas themselves are so delicious that they can easily be served as a snack. You can even try other kofta variants like Palak Makai Kofta, Potato Koftas in Makhani Gravy, Doodhi kofta curry.
Subzis like Methi Mutter Malai, Kadai Paneer Subzi, Makhani Paneer is popular people's choice at most Indian restaurants.
Methi mutter malai is a creamy, sweet, white gravy curry. Methi and mutter work well brilliantly creating an irresistible subzi.
Kadai paneer is easy to make curry spiced up with a myriad of spices and pastes. Had accompanied with chapatti, parathas and cooked rice, it gives you the satisfaction of having had a wholesome and tasty meal.
Makhani literally means buttery and this gravy swears by its name. The creamy mouth-feel of rich Makhani Paneer gravy with succulent paneer cubes tastes best when eaten hot with Tandoori flatbreads.
Rajasthan has a dearth of water hence, they use milk, buttermilk, curd while cooking instead of water. Dahiwali Aloo ki Subzi is an aromatic curd-based gravy made with delicate flavors of nigella and fennel seeds. Similarly, you can make this Dahi Chane ki Subzi. The combination of pulses along with curd increases the protein content of the subzi.
Bhindi is also an evergreen favourite of the Syrian Christians in Kerala. They make a coconut based curry with an assortment of pungent ingredients like ginger, garlic, curry leaves, etc to create Bhindi Mappas, an aromatic gravy.