Veg Main Course

There is something really comforting about the smell of mustard oil and cumin, hitting hot oil in the pressure cooker. It reminds me of home-cooked weekday meals. That same feeling comes back every time I make this tinda curry too. Tinda, or apple gourd, doesn’t really get much attention outside of Indian kitchens, but if […]

I almost skipped turai this week, it’s the vegetable I always forget about until it’s gone soft in the fridge. Good thing I didn’t. This turai chana dal, made with a mustard oil tempering, turned into one of those quiet, comforting dinners that disappeared faster than I expected. The dal holds its bite while the

Tomato paneer is made with fresh paneer pieces that are first deep fried to golden and dipped in salt and turmeric water to retain its softness. They are then cooked in a gravy consisting of tomato puree, hing, turmeric powder, red chili powder, ginger powder and fennel seeds powder. A slit green chili and a

Patta gobi aloo is made with a combination of finely sliced cabbage and small pieces of potatoes, cooked with onions, tomatoes and a variety of spices like mustard seeds, cumin seeds, asafetida, ginger, garlic, chilies and a combination of powdered spices. Chopped coriander leaves and ghee are added in the end for taste and flavor

Achari paneer is made with fresh or fried paneer cubes cooked in a tomato and capsicum paste gravy that includes nigella seeds, asafetida, a mix of powdered spices, ginger paste and yogurt. Coriander seeds, cumin seeds, fenugreek seeds, fennel seeds, mustard seeds and dry red chilies are roasted and ground to create a special achari

Paneer pasanda is made with light golden-fried paneer slices stuffed with mashed paneer, crushed dry fruits, mint and coriander leaves, coated in a maida and corn flour batter. It is served with a rich and creamy gravy poured on top which consists of an onion-tomato paste comprising cashew nuts, green chilies, and a variety of

Lemon dal is made with boiled masoor dal and needs very few ingredients like radhuni, turmeric powder, green chilies and salt. Traditionally cooked in mustard oil, the dal is first boiled with a little bit of salt, turmeric powder and green chili. It is then cooked with the other ingredients, finishing it off with juice,

Capsicum besan sabzi combines fresh capsicum cooked with roasted gram flour and a mixture of spices which includes cumin seeds, fennel seeds, hing and multiple powdered spices. The dish includes dry mango powder as an ingredient which provides a sour flavor. My simple recipe describes the steps to make capsicum besan sabzi at home. Read

Paneer handi is a traditional North Indian dish that features tender paneer cubes that have been deep-fried until they reach a golden hue and cooked in a smooth gravy that contains various spices. The dish combines fresh tomato puree with a rich paste made from golden-fried onions (beresta), creamy yogurt and cashews. The curry undergoes

Chana dal masala is an Indian lentil preparation that uses split chickpeas to create a flavorful, rich dish. The dish uses tender chana dal that is cooked with onions, tomatoes, ginger, garlic and a combination of aromatic spices which includes cumin, coriander, garam masala and Kashmiri red chili powder for mild heat and color. The

Paneer lababdar typically comprises cubes of paneer that are added in the final stage of the cooking process and cooked over a medium flame in a rich gravy comprising a fine blend of paneer and cashew nuts, chopped tomatoes, and onions. Fresh cream and butter are also added to the masala gravy along with chopped

Veg handi is made with a variety of boiled vegetables like potatoes, cauliflower, carrots, and paneer. These are mixed with different aromatic whole spices. A mildly spicy gravy is made with schezwan chutney, ginger-garlic paste and a lot of other spices and the boiled vegetables are slowly cooked in a sealed handi. The dish gets

Paneer fry features soft paneer cubes which are cooked with roasted spices and vegetables to create a delicious and spicy flavor. The dish uses paneer fried in ghee and butter before adding capsicum, onions, and tomatoes. A special masala is made using whole spices including cumin seeds, fennel seeds, and peppercorns. My simple recipe provides

Paneer Kolhapuri is made with fresh paneer pieces, fried or raw, cooked in a rich and thick gravy made up of chopped onions, tomatoes, ginger, and a variety of spices. A rich and thick masala paste is also added which is usually made up of roasted whole spices, poppy seeds, sesame seeds, cashew nuts, and

Mooli palak is a popular Indian dish made with fresh spinach leaves, radish pieces and tender radish leaves together with traditional spices. Onions, green chilies, ginger, garlic and green garlic are cooked in hot mustard oil before adding radish and greens. These are then cooked until they become tender. The flavor of the dish is

Paneer do pyaza is made of large paneer chunks, slightly fried to a golden color, which are cooked in a thick and rich gravy comprising a mixture of onions, tomato, and cashew nuts. A variety of powdered spices and whole spices are added like kalonji and cumin seeds to enhance the taste further, finished with

Navratan korma is made from a combination of paneer and different vegetables like carrots, cauliflower, capsicum, and more, slightly blanched before. The rich and thick gravy is made from fried onion and cashew paste along with a spicy Dahi mixture along with a variety of powdered and whole spices. Slow cooked over a medium flame,

Paneer bhurji is a very simple yet popular dish typically made from grated malai paneer cooked with finely chopped tomatoes, onions, bell pepper, green chilies, ginger, garlic, and a few common Indian spices. Cooked with little oil to perfection until dry, it is very quick to make this dish. Continue reading my recipe to learn

Avial is a traditional South Indian dish which has a mild taste and uses coconut and curd along with several other vegetables, including raw banana, yam, ash gourd, drumsticks, beans, carrots, mango and more. The cooking process begins with light simmering of ingredients which include turmeric and salt after which it is combined with a

Mooli ke patte ki sabzi is a traditional North Indian leafy vegetable dish made using fresh radish leaves cooked with lentils and simple everyday spices. The dish consists of chopped radish greens mixed with roasted moong dal powder, diced onions, tomatoes, and aromatic tempering, which uses mustard oil as its base. The dish is prepared

Karela sabji is a classic Indian dry vegetable dish made with fresh bitter gourd which is cooked with onions, tomatoes, mustard oil, and a good mix of whole and ground spices. Basically, this sabji has karela pieces that are treated well to take out the bitterness. They are first shallow fried and a variety of

Methi malai matar comprises fried methi leaves and boiled peas in a gravy made of fresh malai and milk, which is perfectly balanced by sautéing a mixture of cashews, onions, and tomato paste. It is then finished with a mixture of garam masala powder and crushed kasuri methi. The steps to make methi malai matar

Vegetable korma is made from small pieces and slices of carrots, beans, and potatoes cooked low and slow in a rich and creamy gravy comprising golden brown onions, smooth tomato puree, and a variety of Indian spices. The blend thickens into a rich sauce using blended coconut, cashew nuts, poppy seeds, and fennel seeds. Foam

Matar Paneer comprises marinated paneer cubes, fried or raw, and fresh or frozen peas cooked in a rich gravy made with onions, tomato paste or pieces, and a lot of aromatic spices along with whisked curd. It is slow-cooked in a pressure cooker or a kadai to ensure perfect blending of the flavors. Go through

Kadai paneer is made with fresh and fried paneer cubes cooked with diced onions and capsicum. It typically has a rich, thick and creamy gravy base comprising onion and tomato paste, Dahi and other spices. It is quite easy to make kadai paneer at home. Follow my recipe to create it in your kitchen. KEY

Mixed vegetable curry, as the name suggests, comprises various kinds of vegetables such as carrots, French beans, and cauliflower florets. These vegetables are first boiled partially and then added to a rich and creamy masala gravy made from tomato puree, onions, ginger and common Indian spices. You can make mixed vegetable curry at home very

Vegetable stir fry is made with different types of vegetables such as carrots, beans, sweet corns, broccoli, and more. These are blanched and lightly fried with onions, ginger, garlic and a few spices and sauce. It is very quick and easy to make vegetable stir fry at home. My simple recipe will guide you through

Niramish pui shak typically consists of pui shak (malabar spinach) and a few vegetables like brinjal and pumpkin pieces. Sometimes, the stems of pui shak are also added for additional taste. The dish needs only a few spices, such as jeera, panch foron, and ginger paste. The process to make niramish pui shak at home

Methi aloo, as the name implies, consists of methi leaves and potatoes, cooked with onions, garlic, chilies, and a variety of Indian spices. It is very easy to cook methi aloo at home. My simple recipe will guide you through the process, if you are unaware of it. KEY TAKEAWAYS Methi aloo is a favorite

Dal tadka is usually made with Toor dal, cooked in a pressure cooker along with onions, ginger, tomatoes, curry leaves and a whole lot of spices. It is then tempered with ginger and garlic fried in ghee, and also smoked for two minutes. It is quite easy to make dal tadka at home, as you