Course  >  Dinner  >  Dinner Sabzi  >  
247 recipes


rajma saagwala recipe | rajma and chawli sabzi | Indian style kidney beans and amaranth leaves stir fry | with 21 amazing images. Indian style kidney beans and amaranth leaves stir fry made using red kidney beans and amaranth with minimal spices. Learn how to make rajma saagwala recipe | rajma and chawli sabzi | Indian style kidney beans and amaranth leaves stir fry | rajma saagwala a nutritious protein and fibre rich sabzi that's delicately flavoured. rajma and chawli sabzi features a unique combination of veggies, simply but tastily flavoured with everyday ingredients. Iron-rich chawli leaves come together with rajma, which gives not just more nutrition but also a good texture and taste to the subzi. As we all know, Amaranth leaves are super loaded with tons of nutrients, also rajma which has a good amount of protein and fibre which makes this sabzi a very healthy side dish for phulkas or paratha to be packed in lunchbox for kids. Tips to make rajma saagwala: 1. You can cook the rajma in advance and keep in the fridge. 2. Instead of amaranth leaves you can use palak or fenugreek. 3. Instead of refined oil you can use olive oil to make the sabzi healthier. Enjoy rajma saagwala recipe | rajma and chawli sabzi | Indian style kidney beans and amaranth leaves stir fry | with detailed step by step images.

raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with 32 amazing images. raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak is a flavourful accompaniment to Indian meals. Learn how to make kacche aam ki sabzi. To make raw mango sabzi, combine the raw mangoes and enough water in a deep non-stick pan and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Drain and keep aside. Heat 3 tsp of oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the raw mangoes, chilli powder, turmeric powder, coriander powder and ½ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the prepared coconut paste, jaggery and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside. Heat the remaining 2 tsp of oil in a small non-stick pan, add the mustard seeds, cumin seeds, asafoetida, and curry leaves and sauté on a medium flame for 30 seconds. Pour the tempering over the mango subzi and mix gently. Serve hot. Raw mangoes are available in plenty in the summer months. Most people don’t even have to go to the market to get it, because it might just grow in their backyard or be shared by friends and relatives! So, how does one make the most of raw mangoes? Of course, you can make pickles and aam panna, or just relish it plain. You can also make a tasty sabzi out of this all-time favourite ingredient like kacche aam ki sabzi. Tangy raw mangoes flavoured with a coconut paste and a tempering of everyday spices and spice powders, the raw mango curry has a unique taste that is quite different from what we usually eat. Raw mango onion sabzi has a coconut paste as a base. Further the sourness of raw mango is perfectly balanced with the addition of jaggery. Keri nu shaak is indeed a must-try in the summer months, especially for the blend of masalas it has with kacchi keri. Enjoy it with rotis, or with rice and dal. You can also try other recipes like Onion and Raw Mango Chunda or Raw Mango Salad. Tips for raw mango sabzi. 1. Do not make very small cubes of raw mango, as they tend to shrink on cooking. 2. Since the sabzi is made with onions, it cannot be stored for a long time. Enjoy it within a few hours of making it. Enjoy raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with step by step photos.

veg angara recipe | restaurant style veg angara | Indian veg paneer angara | with 53 amazing images. veg angara recipe | restaurant style veg angara | Indian veg paneer angarais a North Indian style sabzi which features on most restaurant menu. Learn how to make restaurant style veg angara. To make veg angara, in a broad nonstick pan, heat 2 tbsp oil, add carrot, french beans, and cauliflower. Sauté on a medium flame for 2 to 3 minutes. Keep aside. In a deep nonstick pan, heat the remaining 2 tbsp of oil and 1 tbsp ghee. Add black pepper, cloves, cardamom and cinnamon and saute for few seconds. Add cumin seeds, add garlic paste, ginger paste and finely chopped onions and saute on medium flame for 3 to 4 minutes. Add red chilli paste and saute for few seconds, now add tomato pulp and cook on medium flame for 2 to 3 minutes. Add turmeric powder, kashmiri red chilli powder, red chilli powder, coriander powder and saute the masala for 1 minute. Add ½ cup hot water, cover and cook for 2 to 3 minutes till oil releases. Next to make restaurant style veg angara, lower the flame and add whisked curd, mix well. Add capsicum, paneer and saute for 1 minute. Add sautéed vegetables, salt and ½ cup of hot water, mix well and cover with a lid and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add garam masala, kasuri methi, fresh cream and butter. Mix well and cover with a lid and cook for 4 to 5 minutes, while stirring occasionally. Place a steel vati in the centre and place a small piece of live charcoal, add the remaining 1 tbsp of ghee. Cover with lid for 2 to 3 minutes. Garnish with coriander and serve hot with butter naan. restaurant style veg angara is a rich and spicy gravy made with mixed vegetables. It’s tongue-tickling flavour and creamy feel is thoroughly enjoyable! For this the veg angara has the gravy or base made from red chilli paste, onion-tomatoes and cream. What sets this Indian veg paneer angara apart from many other veg Punjabi sabzis is its smoky flavours. The veggies are sautéed and add to the gravy which is finished well with a live charcoal. This smoke given to the gravy enhances the taste and aroma which is best enjoyed with butter naan. Tips to make veg angara. 1. You can add fresh or frozen green pea in the gravy. 2. Charcoal smoke is given to add a restaurant style taste to the gravy. 3. Instead of sautéing the vegetables you can use boiled mixed vegetable cubes. Enjoy veg angara recipe | restaurant style veg angara | Indian veg paneer angara | with step by step photos.

soya palak masala recipe | soya chunks in spinach gravy | soya palak curry | with 33 amazing images. soya palak masala recipe is very tasty and nutritious recipe. Learn how to make soya palak masala recipe | soya chunks in spinach gravy | soya palak curry | soya palak masala is a delicious dish that is made with soya chunks, spinach, and a variety of spices. It is a great option for a vegetarian or vegan meal, and it is also a good source of protein. You can serve this soya palak curry in lunch, or in dinner or in your kid’s lunch box. This dish is a great way to get your daily dose of protein and nutrients. This flavorful serve this soya palak curry in lunch, or in dinner soya chunks in spinach gravy is sure to please everyone at the table. Tips to make soya palak masala: 1.You can also add fresh cream in the curry to make it richer and creamier. 2. Here is link to learn to make spinach puree. 3. Make sure to add salt while soaking soya chunks. Enjoy soya palak masala recipe | soya chunks in spinach gravy | soya palak curry | with detailed step by step photos.

vangyachi batata chi bhaji recipe | Maharshtrain vangi chi sukhi sabzi | vangi batata sabzi | with 30 amazing images. vangyachi batata chi bhaji recipe | Maharshtrain vangi chi sukhi sabzi | vangi batata sabzi is a perfect combination of texture and flavour which is sure to please your palate. Learn how to make Maharshtrain vangi chi sukhi sabzi. To make vangyachi batata chi bhaji, put 2 cups of brinjal in enough water, soak till you want to use and then drain. Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add garlic and sauté on a medium flame for 1 to 2 minutes. Add the onions and sauté on a medium flame for 3 minutes. Add salt and sauté on a medium flame for another 3 minutes or till the onions turn brown. Add the green chillies, curry leaves and tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the turmeric powder and chilli powder and mix well. Add the potatoes and brinjal and mix well. Cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally. Add salt, mix well and cook on a medium flame for another 7 to 9 minutes, while stirring occasionally. Add coriander powder and garam masala and mix well. Cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally. Add 2 tbsp of coriander, mix well and cook on a medium flame for 20 seconds. Garnish with the remaining 2 tbsp of coriander and serve hot with bhakri. Maharshtrain vangi chi sukhi sabzi is an authentic sabzi made with the small variety of brinjal in combination with potatoes. Simple yet flavourful, the Indian spices bags the credit for it. Vangyachi batata chi bhaji is often served in Maharashtrian weddings and also during festivals. Traditionally it is enjoyed with chapati or jowar bhakri. And if you are served this in a true Maharashtrian family, you will also find dry garlic chutney, green chilli thecha or peanut chutney powder as an accompaniment. Tips for vangyachi batata chi bhaji. 1. Prefer to chop brinjal and potatoes just before making the sabzi. If you chop them in advance, then soak in water till use to prevent them from blackening. 2. Prefer a kadhai to make this sabzi so the vegetables cook uniformly. 3. Remember to cover and cook so there would be no need for water for cooking. 4. You can try making garam masala at home. Make it in advance and store for use all in sabzis. Enjoy vangyachi batata chi bhaji recipe | Maharshtrain vangi chi sukhi sabzi | vangi batata sabzi | with step by step photos.

vegetable bhuna masala recipe | restaurant style veg bhuna masala | healthy veg bhuna masala | with 42 amazing images. vegetable bhuna masala is a popular North Indian and eastern recipe served with rotis, rice or parathas. Learn how to make vegetable bhuna masala recipe | restaurant style veg bhuna masala | healthy veg bhuna masala | Bhuna Masala is one of the most common everyday spice mixes in Indian cooking. It is made of roasted and powdered spices, and gives the curry a reddish-brown hue, a rich flavour and appetizing aroma. It hails from Eastern India, and is popular in the North too. The Bhuna Masala is at the heart of this delectable Bengali-style subzi, which features a range of antioxidant and fibre rich veggies along with calcium-rich paneer. A good dose of tangy tomato puree makes the flavour of the dish even more interesting. The vegetable bhuna masala tastes superb with rotis, puris or rice and dal. Tips to make vegetable bhuna masala recipe: 1. Dry roast the masala on medium flame, while stirring continuously otherwise it will burn. 2. Instead of green capsicum you can also use coloured capsicum cubes. 3. If the tomatoes taste sour, add a pinch of sugar to balance the taste. Enjoy vegetable bhuna masala recipe | restaurant style veg bhuna masala | healthy veg bhuna masala | with detailed step by step photos.

aloo gobi mutter sabzi recipe | potato cauliflower and peas curry | gobhi matar aloo bhaji | with 34 amazing images. aloo gobi mutter sabzi is a classic Indian sabzi recipe that combines the flavors of potatoes, cauliflower, and peas. Learn how to make aloo gobi mutter sabzi recipe | potato cauliflower and peas curry | gobhi matar aloo bhaji | This gobhi matar aloo bhaji is a curry recipe with a base of onion-tomato gravy with these three vegetables. Potato cauliflower and peas curry can be made dry like a sautéed vegetable dish or can have a gravy or curry base. The coarse mixture of ginger, garlic and green chilli gives this sabzi a wonderful taste and flavour. This gobhi matar aloo bhaji tastes incredible and gets ready in jiffy. It's a versatile option that can be enjoyed as a main course. It is subtly spiced and truly a delight when paired with some hot and fluffy phulkas, steamed rice or even naan. pro tips to make aloo gobi mutter recipe: 1. You can add a pinch of dried kasuri methi (fenugreek leaves) for a unique aroma and flavor. 2. For a creamier texture, add a spoonful of yogurt or a touch of fresh cream. 3. Adjust the amount of red chili powder to your desired spice level. 3. Pound ginger garlic and green chillies in a mortar pestle for fresh flavours. Enjoy aloo gobi mutter sabzi recipe | potato cauliflower and peas curry | gobhi matar aloo bhaji | with detailed step by step photos.
Goto Page: 1 2 3 4 5 6 7 8 9 10  ... 13 14 15 16 17 

Top Recipes

Outbrain