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Collection of Indian Vegetable Curry Recipes
Last Updated : Feb 13,2017
This is your chance to place the tastiest subzis from all over the country on your table, with least effort and time! Ranging from different cuisines like Gujarati , Punjabi , Maharashtrian and many more, this section offers you some delightful subzis that are easy and quick.
Just decide what you wish to make, and call your folks to the table – the dish will be ready before they settle down!
Collection Of Indian Vegetable Curry Recipes
An evergreen favourite of the Syrian Christians in Kerala, Bhindi Mappas features sautéed bhindi in aromatic coconut milk gravy.
Although the bhindi does take some time to cook, this recipe is otherwise quite easy as it makes use of everyday ingredients and simple cooking methods.
An assortment of pungent ingredients like ginger, garlic, curry leaves, etc., perk up the coconut milk, turning it from a mellow ingredient into a mouth-watering gravy for the ladies finger. Serve with plain rice
You can also try other Kerala style variants of bhindi like Dahi Bhindi
or Bhindi Onion Stir Fry
With Malai Kofta, it is always celebration time! This is one dish which nobody will get bored of even if it is served at every party.
The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep-frying them.
Also do try other variants of koftas like Nawabi Kesar Koftas
, Palak Makai Kofta
and Doodhi Kofta Curry
Dum aloo is one vegetable which is loved by one and all, it is rich, creamy and spicy all in one. . .
Serve it hot with Chapati
or Cooked Rice
to make a homely and satisfying meal.
A delicacy from Konkan cuisine, Gajbaje is a dish of mixed vegetables in a spicy coconut curry. The dish is quite easy to prepare – veggies are cooked till soft and then flavoured with a peppy coconut paste and finally topped with a traditional tempering, which instantly boosts the flavour and aroma of the dish.
The coconut paste has a self-contained flavour, with the spiciness of red chillies and the tanginess of tamarind. Together with the tempering, this paste gives the assortment of veggies a totally fabulous taste! Some communities of the Konkan belt make this traditional delicacy on Aashad Ekadasi day, using a unique mix of veggies like amaranth stem, taro leaves, bamboo shoots and jackfruit seeds.
It is believed that during their sojourn in the forest, one of the Pandavas, Bheema made this dish on Ekadasi day using the ingredients available in the wilderness they were residing in. Nevertheless, you can feel free to just open your fridge and use whatever veggies you find in it!
Treat yourself to this fine subzi, made in traditional kadai paneer style, spiced up with an assortment of spices and pastes.
The addition of dried fenugreek leaves gives the Kadai Paneer Subzi its characteristic taste, while capsicum and tomatoes complement the paneer well in texture, flavour and volume too. The tinges of ginger and garlic add a pungent dimension to this flavourful dish, which goes very well with puris and rotis. For a complete meal combo serve along with Dal Amritsari
and Jeera Rice
Makhani Paneer, as the name suggests is an ever-popular dish of succulent cottage cheese served in a buttery gravy.
A paste of cashews, onions, tomatoes and other ingredients gives the makhani gravy its classic flavour, while ingredients like cream, curds and butter give it the creamy mouth-feel.
We have used a dash of tomato ketchup to easily get an awesome aroma, taste and attractive hue. Dried fenugreek leaves are a must, to give the gravy a super duper aroma boost!
Enjoy the Makhani Paneer hot and fresh with rotis
off the tava. You can also try other paneer based subzis like Paneer Pasanda
and Paneer Methi Chaman
Methi and mutter are a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful freshly-ground dry masala, tangy tomato pulp and all, and you have an irresistible Methi Mutter Malai on the table.
Had accompained with Chapati
, Masalawali Toovar Dal
and Cooked Rice
,it gives you the satisfaction of having had a wholesome and tasty meal.
The ever popular potato finds its way into every cuisine and is cooked in a different, delicious way each time. This recipe cooks them in fresh yoghurt gravy that is flavoured with fennel and nigella and other subtle spices. Dahiwali Aloo ki Subzi served with puris is a famous Rajasthani meal which can be enjoyed for lunch or dinner.
Dal Makhani or maa di dal, as it is popularly known in the Punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the Punjab.
Every Punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. This my own tested recipe dare I claim it as the best?
Dal Makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans
Also do try other recipes that combines beautifully with fresh tomato pulp like Kashmiri Dum Aloo
or Cauliflower Stir-fry
Curds are a very good source of calcium and are also very easy to digest. Pulses along with curds improve the protein and calcium content of this recipe. Fibre and iron are also well represented. Your energy requirements are high during the second trimester and this recipe provides sufficient energy in your diet.
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