Mixed Vegetable Subzi

This mixed vegetable subzi goes well with almost everything be it Roti, Naan or even bread. The addition of yoghurt lends the texture to the dish. The mild aroma of the spices and the fragrance of coriander leaves make it absolutely delicious!

Ingredients :

2 large potatoes

250 gms shelled peas

1 carrot

2 large onions

1 large tomato

3 tbsps oil

1/2 glass thick curds /yoghurt

1 tbsp Everest Kitchen King Masala

2 tbsps coriander powder

1 tbsp chilly powder

A pinch of haldi /turmeric powder

Salt

Coriander leaves for garnish


Method :

Chop the carrot and potatoes into tiny cubes. Boil the carrot, peas and potatoes with salt till done. Slice the onions fine. Chop the tomatoes fine. Churn the curds and keep aside. Heat the oil in a pan. Add the onions. Roast till translucent. Drop in the coriander powder, Kitchen king Masala, chilly powder and Haldi. Toss on a gentle flame for a couple of minutes. Add the tomatoes. Roast for a couple of moments till they wilt. Add the cooked peas, carrot and potato mixture. Adjust the consistency of the gravy by adding as much water as required. It should be neither too thick nor thin. Boil well for a few minutes on gentle heat so that the flavours infuse and leave behind a thick gravy. Add the curd and give one boil. Garnish with coriander leaves. Mix well and serve hot with rotis, rice or bread.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Mixed vegetable Kurma

This is an extremely simple mixed vegetable Kurma which can be made in just fifteen to twenty minutes. You can use vegetables of your choice, though I have used what I had on hand. Goes well with Roti, Naan or bread.

Ingredients :

100 gms shelled peas

100 gms carrots

One large potato

A small head of Cauliflower

Half of a green Capsicum

10 French Beans

1 large tomato

6 green chillies

6 cloves of garlic

2 inch piece of ginger

2 tbsps Curds

2 medium sized onions

5 cloves

1 heaped tbsp coriander seeds

1 inch piece of Cinnamon

2 cardamoms

5 pepper corns

1/4 tsp Cumin seeds

7 Cashewnuts

2 tbsps milk cream

A large pinch of Turmeric powder

1/2 tsp of Kashmiri Chilly powder

5 tbsps of grated coconut

3 tbsps Ghee/Clarified Butter

3 tbsps Oil

Salt

Coriander leaves for garnishing.

Method:

Peel the potatoes and carrots. String the French Beans. Wash and chop the potato, carrot,beans, capsicum and Cauliflower into bite sized pieces. Par boil the vegetables except the capsicum and keep aside.

Roughly chop the onions and tomatoes. Finely chop the coriander leaves. Keep aside.

Grind the Cashewnuts, cloves, cinnamon, cardamom, coriander seeds, cumin seeds and pepper to a fine powder. Tip in the green chillies, ginger, garlic, coconut, tomato, onion and curds and grind together to a smooth paste.

Heat the ghee and oil mixture in a pan. Drop in the ground masala and roast it on a low flame till the raw smell of the spices is gone. Add the turmeric and chilly powder. Toss and add the chopped capsicum. Saute for a minute. Drop in the cooked vegetables, salt and enough water to form a gravy. The consistency should neither be too thick nor thin. Bring to a boil. Lower heat, cover and cook for five minutes. Tip in the milk cream and finely chopped coriander leaves. Mix thoroughly and switch off the gas. Serve hot.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Paneer Handi recipe

Succulent Paneer cooked in a variety of spices will tickle your taste buds and leave you asking for more. Enjoy it with hot Tandoori Roti or Naan. It goes equally well with Chapati and Rice as well. I have checked out a number of recipes before I could get this the way I wanted.

Ingredients :

2 bay leaves
1 dry red chilli (broken in half)
2 green cardamoms crushed
1 black cardamom
2 cloves
3-4 black peppercorns
1 inch cinnamon stick (cut into pieces)

200 gms Cottage cheese (paneer)
1 cup capsicum diced
2 tbsp fresh curd (yogurt)
2 small onions cut into slices
4 tomatoes chopped
2-3 green chillies chopped
1 inch ginger minced
4-5 cloves garlic chopped
1/8 tsp saffron soaked in 1/2 cup of warm milk
1 tbsp fresh cream
1 tsp red chilli powder
1 tsp garam masala powder

A large pinch of turmeric powder
1/2 tsp kitchen king masala or Garam masala
1 tsp butter or vegetable oil
coriander leaves chopped
Salt to taste

Method:

Cut the paneer into bite sized cubes.
Tip the cubes of paneer, diced capsicum, yogurt, fresh cream and salt into a bowl and mix them well. Keep aside.
Heat a pan, add oil or butter and add whole garam masala.
Saute well for a minute and then add green chillies, minced ginger and chopped garlic.
Saute for few seconds.
Add slices of onion and cook until onion turns light pink in colour.
Add chopped tomatoes, salt, red chilli powder and turmeric powder.
Cook until tomatoes become tender and flavored.
Add saffron mixture and 1/2 cup of water and cook until gravy becomes thick.
Cook on low flame, add marinated paneer along with capsicum and mix in the kitchen king masala .
Cook for 3-4 minutes and garnish with coriander leaves.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Eggplant/Brinjal/Aubergine and Potato Subzi Recipe

This Subzi is a simple yet delicious preparation which goes well with Rice or Roti. I have even used it as a filler in between two slices of bread. There are hardly any masalas used, yet it is the combination of vegetables that makes it a must try!

Ingredients :

1 large Eggplant chopped into bite sized pieces

2 potatoes sliced and quartered

1 large tomato chopped fine

3 tbsps oil

1 tsp mustard

1 tsp Jeera /Cumin seeds

1/2 tsp powdered Hing/Asafoetida

1 tbsp Kashmiri Chilly powder

A large pinch of Haldi/Turmeric powder

1 tsp Jeera /Cumin powder

Salt

2 tbsps finely chopped Coriander leaves

Method:

Heat oil in a pan. Add the mustard. After it splutters drop in the jeera. Allow it to crackle. Add the Hing. Toss. Tip in the potatoes, salt, Haldi, Jeera and chilly powders. Mix thoroughly, cover and cook over a low flame till half done. Drop in the Eggplant and tomatoes. Add half a glass of water, cover and cook till done. Garnish with coriander leaves and serve hot.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Palak, Sweet corn and Potato Subzi Recipe

A filling Palak/ Spinach, Sweet Corn and Potato Subzi which goes well with Rice, Roti or even bread. All the three vegetables are a family favourite and their coming together in a dish is the ultimate! Ingredients : 1 small bunch of Palak 10 sprigs of Coriander 200 gms Sweet Corn 1 large potato 1 large onion 1 inch size of ginger 5 green chillies 3 cloves of garlic 1 large tomato 1 tsp Jeera / Cumin seeds 3 tbsps oil 1 tbsp Ghee / Clarified butter 2 tbsps fresh cream Salt A pinch of Garam Masala and Haldi/ Turmeric Method: Wash the Palak thoroughly and blanch it. Immediately tip it into cold water to retain the colour. Pressure cook Sweet corn till done. De skin the potatoes, wash and cut them into cubes. Sprinkle salt and keep them aside. Heat oil in a pan. Drop the potatoes into the oil and roast to a golden brown. Drain them on an a tissue. Slice the onions, chop the tomatoes and green chillies and grate the ginger and garlic. Keep everything aside. Heat the oil and Ghee mixture in a pan. Add the Jeera and after it splutters drop in the sliced onions , green chillies, ginger, garlic and salt. Roast till the onions are translucent and have wilted well. Drop in the tomatoes and roast till mushy. Add a pinch of Garam Masala and Haldi, saute for a minute, switch off and keep aside to cool thoroughly. Grind the roasted ingredients to a smooth paste. Add the Palak and coriander leaves and continue grinding till everything is a smooth paste. Tip it into a pan. Drop in the sweet corn, potatoes and adjust the salt. Bring to a boil. Allow to simmer covered for a few minutes. Garnish with fresh cream and a sprig of coriander. Serve hot. Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Capsicum, Potato and Onion Subzi recipe

This delicious subzi goes well with Roti or Rice. A member Deepa Gaitonde had posted this on the food group I run on Fb a couple of days ago. I had two Green Bell peppers lying in the fridge and had promised to try out her recipe and give her a feed back. Thankyou so much Deepa for the recipe. It was a hit at home!

Ingredients :

  • 2 Green Bell Peppers
  • 2 Potatoes
  • 2 Large onions
  • 2 Tomatoes
  • 1 inch piece ginger
  • 5 cloves garlic
  • 1 tsp Jeera/Cumin seeds
  • 1 tsp Chilly powder
  • 1 tbsp Coriander powder
  • 1/4 tsp Garam masala
  • 4 tbsps oil
  • Coriander leaves
  • Salt

Method:

Slice the onions, chop the Bell peppers and dice the potatoes. Chop tomatoes and coriander leaves fine. Grate the ginger and garlic. Heat the oil in a pan. Add the jeera and after it splutters drop in the sliced onions, grated ginger and garlic. Roast on a slow flame to a slight golden yellow . Drop in the garam masala, chilly and coriander powders and saute for a couple of minutes. Add the potatoes and salt. Sprinkle a little water and cover and cook till the potatoes are three fourth cooked. Drop in the tomatoes and the chopped Bell peppers and cook till the Bell peppers are done but retain their crunch. Garnish with coriander leaves.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Eggplant and Potato Curry-2 Recipe

This Eggplant and Potato Curry is a quick, easy and delicious recipe which goes well with Roti, Rice or bread. You can substitute Eggplant with any vegetable of your choice or even make it with Potato only.

Ingredients :

  • 250 gms Baby eggplant, stem removed and then slit lengthwise at the stem but base kept intact.
  • 5 medium sized potatoes peeled and quartered
  • A medium sized bunch of coriander leaves
  • 2 tbsps Everest Tikhalal Chilly powder
  • 1/4 tsp Haldi/Turmeric powder
  • 3 tbsps Coriander powder
  • 1 tbsp Jeera/Cumin powder
  • 2 heaped tbsps jaggery
  • Salt
  • 15 garlic cloves ground to a paste
  • 150 gms Besan/Chickpea flour
  • 7 tbsps oil of choice
  • Boiling hot water.

Method:

Finely chop the coriander leaves. Tip in the ground garlic paste, jaggery, salt, coriander, cumin, turmeric and chilly powders, Besan and two tbsps of oil. Mix thoroughly and stuff this mixture in the slit eggplants. Keep the left over mixture aside. Heat the remaining oil in a pressure cooker. Drop in the quartered potatoes and saute for a minute. Add the stuffed eggplants and the remaining mixture and saute again for a minute. Pour in the boiling hot water and pressure cook the subzi to two whistles. Garnish with finely chopped coriander leaves before serving.

Note:

Always use boiling hot water. Cold water can ruin the texture of the gravy.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Palak Dal/Spinach in Split Pigeon peas Recipe

Palak Dal or Dal Palak is a very popular dish of North India. Palak /Spinach is cooked along with Split Pigeon peas and the fragrant and flavourful Dal is enjoyed both with Rice or with Roti. Though some people prefer using oil to season the dish, I prefer using Ghee/clarified butter, as it adds to the taste!

Ingredients :

  • 125 gms ArharDal/Split Pigeon peas
  • One small bunch of Spinach
  • 1 tomato
  • 1 large onion
  • 5 cloves of garlic
  • 1 inch piece of ginger
  • 2 green chillies
  • 1 tsp Chilly powder
  • 1/4 tsp Haldi /Turmeric powder
  • 1 tbsp Coriander powder
  • 1/4 tsp Jeera/Cumin powder
  • 4 tbsps Coriander leaves
  • 3 tbsps Ghee/clarified butter
  • 1 tsp Jeera/Cumin seeds
  • Juice of half a Lemon
  • Salt

Method :

Wash and pressure cook the Dal. Churn and keep aside. Chop the Palak roughly. Chop the onions and tomatoes fine. Grate the garlic and ginger. Mince the green chillies. Chop the coriander leaves extremely fine. Heat the Ghee in a pan. Add the Cumin seeds and after they splutter add the chopped onions, grated garlic and ginger and the minced green chillies. Roast till translucent. Drop in the Chilly, Turmeric, Coriander and Cumin powders and toss. Add the chopped Palak and salt. Sauté till the Palak wilts. Drop in the tomatoes and cook till they are mushy. Add the churned, Dal and boil well. Garnish with coriander leaves and a drizzle of Lemon juice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Aloo Matar/Potato and Peas in Gravy Recipe

Aloo Matar is a North Indian dish and every household has their own little twist added to it. Some use boiled potatoes, while some prefer to fry them. They may be peeled or left with the skin on. Whatever way it is made it is a delicious and easy to make dish, which goes well with Roti. I love mine with hot Basmathi or Jasmine rice too.

Ingredients :

  • 2 medium sizedpotatoes
  • 150 gms shelled peas
  • 3 large onions
  • 1 inch piece of ginger
  • 2 large tomatoes
  • Coriander leaves
  • 2 heaped tbsps Coriander powder
  • 1 heaped tbsp Kashmiri Chilly powder
  • A large pinch of Haldi /Turmeric
  • 5 tbsps oil
  • 1/2 tsp Jeera/Cumin seeds
  • Salt

Method :

Pressure cook potatoes. Deskin and mash one of them. Chop the other into large pieces. Slice onions. Grate the ginger. Chop tomatoes fine. Boil the peas separately with a little salt. Heat oil in a pan. Add the Cumin seeds, and after they splutter add the onions and ginger. Roast till translucent. Drop in the coriander powder, chilly powder, salt and turmeric powder. Toss for a few seconds. Add the mashed potato, boiled peas and the chopped tomatoes. Allow to simmer on a gentle flame. In another pan heat a little oil and roast the pieces of chopped potatoes till they turn a golden brown. Drop them into the boiling Aloo Matar. Mix gently, allow to boil for a couple of minutes, switch off and garnish with coriander leaves. Keep aside for about fifteen minutes for the flavours to infuse before serving.

Note: No Garam Masala has been used in this preparation. You may add a little if you wish to, though I prefer mine without it.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Simple Vegetable Pulao Recipe

This Pulao may seem a very simple one, but it is so fragrant and delicious that one can gorge on it without any accompaniment. One can serve it with a Raita or a gravy of one’s choice.

Ingredients :

  • 250 gms Basmathi rice
  • 1 carrot
  • 100 gms shelled peas
  • 2 large onions
  • 4 green chillies
  • 2 inch piece of cinnamon
  • 4 cloves
  • 3 Cardamom pods
  • 4 tbsps ghee/clarified butter
  • 5 tbsps oil
  • Salt

Method :

Peel the carrot. Wash thoroughly and chop them into desired shape. Cook them with salt along with the peas. Keep aside. Slice the onions. Mince the green chillies.

Use the double boiler method to cook the rice. Wash the Basmathi rice. Pour in 500 ml of boiling water into it. Add a tbsp of ghee and a tsp of salt and gently place this vessel in a larger vessel which has water boiling in it. Close the larger vessel with a lid and allow the rice to cook undisturbed for half an hour on a gentle flame. The double boiler method not only ensures even cooking of rice, but also the grains remain intact. Remove and invert it into a dish. Allow to cool.

Heat the remaining 3 tbsps of ghee and oil. Drop in the Cinnamon, cloves and Cardamom. After they splutter add the green chillies and onions. Roast till translucent. Toss for a minute. Add the cooked vegetables and rice. Mix gently and heat well. Alternatively you can transfer the Pulao into a microwave safe dish and heat it for five minutes. Serve with a vegetable Raita or any Raita of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.