INDIAN VEGETARIAN DISHES

  1. MALAI KOFTA (VEGGIE BALLS IN A THICK SAUCE)

A dish for special occasions, Malai kofta is the delicious vegetarian alternative to meatballs (in Indian cuisine, koftas are meatballs). Although this recipe may take a bit of time to make, the flavorful and creamy results are worth it—and will please any vegetarian looking for a hearty dish. Potatoes, a mixture of vegetables, paneer cheese, heavy cream, and spices are combined well and formed into balls, and then stuffed with chopped nuts and raisins. The koftas are then deep-fried and served in a well-seasoned gravy.

Ingredients :

For the koftas :

  • 2 cups potatoes (peeled and diced)
  • 1 cup mixed vegetables (carrots, beans, peas, sweet corn; boiled)
  • 1 cup paneer cubes
  • 2 tablespoons heavy cream
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • Salt (to taste)
  • 1/2 cup chopped nuts (almonds, walnuts, and cashew nuts)
  • 1/4 cup of raisins (finely chopped)
  • 3 cups vegetable (or canola or sunflower cooking oil for frying, or more as needed).

FOR THE SAUCE :

  • 3 tablespoons vegetable oil (or canola or sunflower cooking oil)
  • 2 large onions (quartered)
  • 2 tomatoes (quartered)
  • 2 tablespoons garlic paste
  • 1 tablespoon ginger paste
  • 2 teaspoons coriander powder
  • 1 tablespoon cumin powder
  • 1/2 teaspoon red chili powder
  • 1 teaspoon poppy seeds (lightly roasted and ground into a powder)
  • 3 tablespoons nuts (cashews and almonds, ground into a thick paste)
  • 1 cup water (warm)
  • Salt (to taste)
  • 2 teaspoon garam masala

STEPS TO MAKE IT :

MAKE THE KOFTA :

  1. GATHER THE INGREDIENTS .
  2. WASH ,PEEL , AND DICE THE POTATOES.
  3. BOIL THEM IN A POT OF WATER UNTIL FORK TENDER.
  4. DRAIN AND SET ASIDE.
  5. NEXT,BOIL THE VEGGIES UNTIL CRISP – TENDER.
  6. DRAIN AND SET ASIDE.
  7. IN A LARGE BOWL ,MASH THE BOILED POTATOES ,MIXED VEGETABLES,PANEER, AND CREAM TOGETHER.
  8. ADD THE KOFTA SPICES ,CUMIN,CORIANDER,AND RED CHILI POWDER – TO THIS MASH AND MIX WELL.THE RESULTING DOUGH SHOULD BE FIRM.IF NOT ADD SOME MORE BOILED POTATOES.SEASON WITH SALT.
  9. IN A SMALL BOWL , COMBINE THE CHOPPED NUTS AND RAISINS.
  10. MAKE THIS DOUGH INTO BALLS AND PUT A 1/2 TABLESPOON OF THE NUT AND RAISIN MIX THE CENTER OF EACH BALL.
  11. ROLL INTO PERFECT ROUND.
  12. IN A LARGE POT ,HEAT THE OIL KEPT ASIDE TO FRY THE KOFTAS, ON A MEDIUM FLAME.
  13. DEEP FRY THESE ROUNDS TILL PALE GOLDEN IN COLOUR.
  14. DRAIN ON PAPER TOWEL AND KEPP ASIDE.

FOR THE SAUCE :

  1. GATHER THE INGREDIENTS.
  2. HEAT THE 3 TABLESPOON OF OIL IN A DEEP PAN AND FRY THE ONIONS TILL LIGHT BROWN .
  3. IN A SMALL FOOD PROCESSOR ,PLACE THE FRIED ONIONS ,TOMATOES ,GINGER,GARLIC,CORAINDER,CUMIN, AND RED CHILI POWDER, AND GRIND INTO A PASTE .
  4. PUT THIS PASTE BACK INTO THE PAN AND FRY TILL THEE OIL BEGINS O SEPARATE FROM THE MASALA.
  5. ADD THE POPPY SEEDS POWDER AND NUT PASTE AND FRY FOR ANOTHER 2 OR 3 MINUTES.
  6. ADD 1 CUP OF WARM WATER (THE SAUCE FOR THIS DISH IS MEANT TO BE THICK SO DO NOT ADD TOO MUCH WATER ) TO THIS MASALA TO FORM A GRAVY.MIX WELL SEASON WITH SALT .
  7. BRING THE GRAVY TO A BOIL AND THEN REDUCE THE FIRE TO A SIMMER.
  8. GENTLY ADD THE KOFTAS TO THIS GRAVY AND COOK UNCOVERED FOR 2 TO 3 MINUTES.
  9. TURN OFF THE FIRE AND SPRINKLE THE GARAM MASALA ALL OER THE TOP OF THE DISH.
  10. COVER IMMEDIATELY AND ALLOW TO SIT FOR 5 MINUTES .
  11. SERVE HOT.
MALAI KOFTAS

2. Palak paneer (Spinach and cottage cheese )

The most popular paneer recipe at Indian restaurants is, by far, palak paneer. It is a mildly flavored dish that is super healthy, as it is nothing more than spinach and cottage cheese (the paneer), along with the typical Indian spices.

Thanks to the large portions of spinach and fenugreek leaves included in the recipe, this dish takes on a deep green hue. The cubed paneer are pan-fried first, contributing a nice texture to the dish. Palak paneer gets even better when served with your favorite flatbread.

INGREDIENTS :

1 .1 pound/500 gms paneer (look below for recipe to make your own paneer)
2. 2 medium-sized bunches of spinach (fresh, approximately 1 lb. or 500 gm.)
3. 1/2 bunch fresh fenugreek leaves (approximately 1/4 lb./125 gms)
4. 4 tbsp. vegetable oil (or canola/sunflower oil)
5. 1 large onion (chopped fine)
6. 1 large tomato (diced)
7. 2 teaspoons garlic paste
8. 1 teaspoon ginger paste
9. 2 teaspoons coriander powder
10. 1 teaspoon cumin powder
11. 1/2 teaspoon turmeric powder
12. 1 teaspoon garam masala powder
13. Salt to taste
14. Garnish: 1 tbsp. of butter.

STEPS TO MAKE IT :

  1. CUT THE PANEER INTO 1″CUBES .HEAT 2 TBSPS OF OIL IN A HEAVY BOTTOMED AND STIR – FRY HE PANEER TILL GOLDEN.REMOE AND DRAIN ON PAPER TOWELS.KEEP ASIDE.
  2. AND 2 TBSPS OF OIL TO THE SAME PAN FRY THE ONIONS IN IT TILL SOFT.
  3. ADD THE GINGER AND GARLIC PASTE AND FRY FOR A MINUTE.
  4. ADD THE SPINACH,FENUGREEK LEAVES,TOMATO,CORAINDER,CUMIN TURMERIC AND GARAM MASALA POWDERS AND MIX WELL.ADD SALT TO TASTE AND MIX WELL.
  5. COOK TILL THE SPINACH AND FENUGREEK LEAVES ARE SOFT LIKE PULP.MASH WELL INTO A ROUGH PASTE.IF YOU PREFER,YOU CAN ALSO BLEND THIS IN THE FOOD PROCESSOR TO GET A SMOOTHER CONSISTENCY.
  6. ADD THE PREVIOUSLY FRIED PANEEER CUBES TO THIS GRAVY AND MIX TO COAT THE PIECES.
  7. GARNISH WITH BUTTER AND SERVE HOT .
PALAK PANEER

3. RAJMA (RED KIDNEY BEAN CURRY )

Wholesome, tasty, and very, very popular, rajma is great even when simply served over plain rice. Perfect for a busy weeknight, this recipe cooks in less than 30 minutes and uses just one pan. Onions, garlic, and spices are toasted and fried until aromatic; the beans and water are added and cooked until soft. This recipe calls for a pinch of asafetida, which is from a fennel-like plant and has a very strong onion-garlic flavor.

INGREDIENTS :

  1. 2 tablespoons oil (vegetable, canola, or sunflower cooking oil).
  2. 1 teaspoon cumin seeds.
  3. 2 medium onions (chopped finely).
  4. 2 inches ginger (julienned).
  5. 5. 6 cloves garlic (minced).
  6. 2 green chilies (fresh, chopped fine).
  7. 2 large tomatoes (chopped into 1-inch cubes).
  8. 2 teaspoons coriander (powder).
  9. 1 teaspoon cumin (powder) .
  10. 1 teaspoon garam masala.
  11. 1/4 teaspoon turmeric (powder).
  12. 2 (15.5 ounce) cans red kidney beans (drained, rinsed under running water).
  13. 3 cups water (warm).
  14. Salt to taste.
  15. 1 pinch of asafetida.
  16. Garnish: coriander (chopped).

STEPS TO MAKE IT:

  1. 1.IN A DEEP PAN ,HEAT THE OIL AND ADD THE CUMIN SEEDS.WHEN THEY STOP SIZZLING ,ADD THE ONION AND FRY UNTIL SOFT.
  2. ADD THE GINGER AND GARLIC AND FRY FOR 2 MINUTES.
  3. ADD THE GREEN CHILIES,TOMATOES,CORAINDER,CUMIN,TURMERIC AND GARAM MASALA AND FRY UNTIL THE OIL SEPARATES THE MASALA.
  4. ADD THE RED KIDNEY BEANS,WARM WATER, AND ASAFETIDA, AS WELL AS THE SALT TO TASTE.COOK UNTIL THE BEANS ARE SOFT,APPROXIMATELY 10 MINUTES.
  5. MASH SOME OF THE BEANS ROUGHLY TO THICKEN THE SAUCE.
  6. GARNISH WITH CORIANDER AND SERVE HOT WITH RICE.
RED KIDNEY BEAN CURRY

4. KAALI DAL(BLACK LENTILS)

Kaali daal is also known as ma ki daal (meaning “mom’s lentils”) because it is so wholesome, comforting, and delicious. You do need to plan ahead as the lentils have to soak overnight before being cooked along with onion, green chili, and asafetida until tender. The lentils are then added to a tomato gravy seasoned with Indian spices and a touch of cream, and then cumin seeds toasted in ghee are stirred in before serving.

INGREDIENTS :

1.1 cup split urad daal (black lentils, soaked overnight in water to cover)
2.3 cups water
3.2 large onions (sliced thin)
4.2 green chilies (slit)
5.Pinch​ of asafetida
6.Salt (to taste)
7.2 tablespoons neutral oil (like vegetable, canola or sunflower)
8.2-inch piece of ginger (julienned)
9.1 tablespoon garlic (minced)
10.2 large tomatoes (chopped into cubes)
11.2 teaspoons coriander
12.1 teaspoon ground cumin
13.1/2 teaspoon red chili powder
14.1/2 cup heavy cream (whisked)
15.2 tablespoons ghee
16.1 teaspoon cumin seeds

STEPS TO MAKE IT :

  1. 1.SOAK THE URAD DAL (BLACK LENTILS) IN A BOWL OF WATER OVERNIGHT.
  2. BOIL THE SOAKED LENTILS WITH 3 CUPS OF WATER,1 SLICED ONION,GREEN CHILIES,ASAFETIDA,AND SALT TO TASTE TILL THEY ARE VERY TENDER.KEEP ASIDE.
  3. IN A SEPARATE PAN,HEAT THE OIL AND FRY THE OTHER ONION UNTIL SOFT.ADD THE GINGER AND GARLIC AND FRY FOR 1 MINUTE.
  4. ADD THE TOMATOES,CORAINDER,CUMIN,AND RED CHILI POWDER AND FRY FOR ANOTHER 5 MINUTES.
  5. ADD THE RESERVED BOILED LENTILS AND ENOUGH WATER TO MAKE A THICK GRAVY – LIKE CONSISTENCY AND MIX WELL.SIMMER FOR 10 MINUTES.
  6. POUR IN THE WHISKED CREAM AND MIX WELL.TURN OFF THE FIRE.
  7. IN ANOTHER SMALL PAN,HEAT THE GHEE AND WHEN HOT ADD THE CUMIN SEEDS AND COOK TILL THEY STOP SPLUTTERING.
  8. POUR THIS INTO THE LENTILS (IT WILL ALL SIZZLE)AND MIX WELL.
  9. SERVE HOT WITH A VEGETABLE SIDE DISH.
BLACK LENTILS

5. HARA BHARA KABABS

A tasty alternative for those who love kababs but are vegetarian, Hara bhara kabab gets its name and green color from the healthy spinach in it. This is a hara bhara kabab recipe that you may want to try. It’s a great way to sneak some veggies into a child’s diet, though all ages will enjoy these veggie patties.

It’s a delightful snack that includes spinach and green peas. You can use fresh or frozen veggies in the patties.

Kabab means “to roast”. When you are looking for kabab recipes online or in a recipe book, please note that you can spell it kebab or kabab and come up with different combinations. There are different variations of kababs in India such as Bihari, Boti, Dora, Kakori, Tangri, Kastoori and Hariyali. They are usually made with meat.

INGREDIENTS :

  1. About 1 1/2 cups (300 grams) potatoes (boiled until soft)
  2. About 3/4 cup (150 grams) peas (boiled until soft)
  3. About 3/4 cup (150 grams) spinach (boiled)
  4. 1/2 cup coriander leaves (chopped)
  5. 2-inch piece of ginger (grated)
  6. 1 tablespoon chaat masala
  7. Dash salt (or to taste)
  8. Vegetable oil (to shallow-fry the kababs)
  9. Garnish: 1/2 cashews to garnish per kabab.

STEPS TO MAKE IT :

  1. BOIL THE POTATOES,PEAS,AND SPINACH.YOU MAY WANT TO DRAIN THEM WELL SO THE EXCESS WATER DOES NOT MAKE THE RECIPE RUNNY.
  2. IN A BOWL, MIX AND MASH TOGETHER THE POTATOES,PEAS, AND SPINACH UNTIL THEY FORM A SMOOTH PASTE.
  3. AND THE REMAINING INGREDIENTS AND MIX EVERYTHING TOGETHER WELL.
  4. KEEP THE BOWL IN THE REFRIGERATOR FOR 1 HOUR.
  5. REMOVE FROM REFRIGERATOR AND FORM INTO PATTIES.
  6. HEAT THE OIL IN A HEAVY BOTTOMED SKILLET AND SHALLOW FRY THE KABABS UNTIL THEY ARE A LITTLE CRISP ON EACH SIDE.
  7. DRAIN THEM ON PAPER TOWELS TO REMOVE ANY EXCESS OIL.GARNISH WITH CASHEWS AND SERVE HOT WITH A CHUTNEY OF YOUR CHOICE.
HARA BHARA KABABS