paneer bhurji | dry paneer bhurji | how to make paneer bhurji | with 18 mazing images. paneer bhurji is made from paneer, tomatoes, onions, spices and pav bhaji masala which are cooked together on a non stick tava. Paneer bhurji is a popular preparation loved by Indians across the world. It is an easy, spicy dish that tastes great with bread and parathas! Down South, dry paneer bhurji is sometimes used as a stuffing for dosas to make paneer dosa, similar to the aloo-filled Masala Dosa! The most important tip for making fantastic paneer bhurji is to use fresh cottage cheese, and make the bhurji just before serving, otherwise it tends to get a little soggy. We suggest you make your paneer at home and follow ourhomemade paneer recipe. We love paneer bhurji as it is healthy. Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetics. potassium in paneer helps to reduce the effect of high sodium, by lowering blood pressure. Have Paneer Bhurji with with Indian breads like Chapati or Plain Paratha accompained with pickles and raita of your choice. Learn how to make paneer bhurji | dry paneer bhurji with detailed step by step photos and video below.

baingan ki sabzi recipe | brinjal methi sabzi | baingan tamatar sabzi | healthy eggplant Indian vegetable | with 30 amazing images. brinjal methi sabzi recipe is a popular North Indian dry sabzi. Learn how to make baingan tamatar sabzi. baingan methi sabzi is a delicious everyday Indian sabzi made using aubergine (baigan) and fenugreek (methi ) leaves. Easy to make. Sometimes it is magical how even simple ingredients can be transformed into splendid delicacies into Punjabi brinjal methi sabzi by using the right combinations and methods. In the baingan methi ki sabzi, the humble brinjal combines with iron and calcium rich methi, and a freshly-prepared masala powder, to form a scrumptious dry sabzi. Everyday spices, when roasted and powdered, acquire a remarkable aroma and flavour, which makes this baingan tamatar sabzi very special indeed! healthy eggplant Indian vegetable is suitable for diabetics, heart and weight loss. Pro tips for brinjal methi sabzi: 1. Cut baingan into cubes or small pieces. Soak them in water until you use them, otherwise, they will turn black. 2. You can add 1/2 tsp sugar to the sabzi to balance the bitterness of the fenugreek leaves. 3. Pack baingan methi ki sabzi in your lunch box tiffin and have with roti. Enjoy baingan ki sabzi recipe | brinjal methi sabzi | baingan tamatar sabzi | healthy eggplant Indian vegetable | with step by step photos.

paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | with amazing 30 images. paneer pasanda sabzi is a creamy and rich Punjabi gravy recipe made with shallow fried stuffed paneer in smooth and creamy onion gravy!! Punjabi paneer pasanda is a very famous paneer recipe which has found its place in every Indian restaurant!! What makes this Indian cottage cheese preparation very special is the use of two onion pastes. One is a mixture of cooked onions with cashews, which imparts a unique creaminess to the paneer pasanda and the other is a brown onion paste, which imparts a very rich and intense flavour to it. If you like paneer makhani, paneer butter masala, kadai paneer you should definitely try this restaurant style paneer pasanda and I bet you and your family are going to love it! My family simply loves this recipe and each member is a hard-core paneer pasanda fan. The stuffing used in the Punjabi paneer pasanda has a lot many variations and this is our variation to it. Some people prefer adding khoya to their stuffing which makes it a little sweeter! We have cut the paneer into traingles but you can even cut them into rectangular strips! Ideal to be served at parties, the restaurant style paneer pasanda is a wonderful accompaniment for all types of Indian breads like lachha paratha, butter garlic naan, kulcha, chapati as well as rice, especially the mildly flavoured ones. Learn to make paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | with detailed step by step recipe photos and video below.

kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | with 16 amazing images. kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | is a semi dry preparation with a masaledar touch. Learn how to make Indian mixed veg with paneer and chana. To make kabuli chana and paneer with mixed vegetables, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the garlic and onions and sauté on a medium flame for 2 minutes. Add the capsicum and sauté on a medium flame for another 2 minutes. Add the kabuli chana, paneer, tomatoes, dried fenugreek leaves, turmeric powder, chilli powder, coriander seeds powder, cumin seeds powder, garam masala, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. This sabzi comes with all the works! Indian mixed veg with paneer and chana, cooked with tongue-tickling spice powders, tomato ketchup and kasuri methi too. Further you can also gain in some protein, calcium and antioxidants from the paneer and veggies which are tossed in this paneer chana masala. Once you have the chana soaked and cooked, there is practically nothing more to this sabzi. It will take just minutes to sauté everything together. So, on a busy day, you could consider cooking and refrigerating the chana a few hours earlier, whenever you find time, so you can quickly prepare this scrumptious cottage cheese and chickpea vegetable when required to serve with hot, puffy rotis, puris or rice. Tips for kabuli chana and paneer with mixed vegetables. 1. Do not overcook paneer, else it will be become chewy. 2. Instead of tomato ketchup, you can use fresh tomato pulp. Enjoy kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | with step by step photos.

Pamper your desi streak with this Masala Aloo Subzi, which is bursting with flavour yet so easy to prepare. Everyday ingredients like chilli powder, coriander powder and lemon juice together with a simple tempering of jeera perk up the potato strips, transforming them into a really spicy treat. Make this subzi in the Microwave within minutes, with absolutely no sweat. Serve this sukhi subzi with plain puris , Luchi , Khus khus ki Puri or Masala Puri and some pickle .

mixed vegetables coconut curry recipe | sabzi ka salan | vegetarian curry with coconut milk | mixed vegetable curry for chapati and rice | with 40 amazing images. mixed vegetables coconut curry recipe | sabzi ka salan | vegetarian curry with coconut milk | mixed vegetable curry for chapati and rice is a pleasant mildly sweet flavoured sabzi. Learn how to make vegetarian curry with coconut milk. To make mixed vegetables coconut curry, heat the oil in a kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent. Add the green chilli paste, chilli powder and turmeric powder and sauté on a medium flame for a few seconds. Sprinkle a little water to avoid the onions from burning. Add the tomato pulp and curds, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously. Add the mixed vegetables and coconut milk, mix well and bring to boil. over and cook on a slow flame for another 3 to 4 minutes, while stirring occasionally. Add the dry powder, sugar and salt, mix well and cook on a medium flame for 1 more minute, while stirring occasionally. Serve hot. An aromatic vegetable preparation made with a bounty of veggies. While we have used French beans, green peas, carrots and cauliflower you can opt to use other vegetables as well. Although a lot of vegetables and spices are used in the sabzi ka salan, the preparation style is such that the final effect is quite light! What will leave a lasting impression on the diners is the use of freshly ground special dry masala in vegetarian curry with coconut milk. Whole spices like cloves, cinnamon, black pepper and nutmeg are added to give a robust flavour. It complements in flavours and aroma perfectly with coconut milk. Further a pinch of sugar balances the tangy taste of tomato pulp in mixed vegetable curry for chapati and rice. Tips for mixed vegetables coconut curry. 1. Always add a little salt, while boiling vegetables as they absorb the flavour of salt well at this stage. 2. After adding curd, remember to stir continuously to avoid it from splitting. 3. After adding coconut milk, ensure to cook on a slow flame and again keep stirring in between. 4. You can buy readymade coconut milk or make coconut milk at home. 5. If you are serving the sabzi later, you might have to add a little water before reheating to adjust the consistency of the sabzi. Enjoy mixed vegetables coconut curry recipe | sabzi ka salan | vegetarian curry with coconut milk | mixed vegetable curry for chapati and rice | with step by step photos.

kele ki sabzi recipe | sukha kele ki sabzi | banana sabzi | with 10 amazing images. The Banana Sabzi (kele ki sabzi) has an awe-inspiring sweet-and-spicy flavour! Despite the unbelievable simplicity of this recipe and the super-fast procedure, the Kele ki Sabzi has a very enjoyable flavour, which will be loved by all. kele ki sabzi is also very convenient to prepare, because it makes use of common tempering ingredients and spice powders. Banana too is something that is always available in Indian kitchens. So, when you have had a really tiring day, and wish to have something quick and homely, just toss together this lovely kele ki sabzi and serve it fresh with rotis. Notes on kele ki sabzi. 1. Add the bananas. Many people would think that we have to use raw bananas here but we actually use ripe bananas. 2. Let the bananas be slightly firm so that the roundels will retain their shape. If they are too ripe, the kele ki sabzi will get soggy and the spice powders too will not mix properly. 3. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Mix gently as you do not want the bananas to mash and get too sticky. Enjoy how to make kele ki sabzi recipe | sukha kele ki sabzi | banana sabzi | with detailed step by step photos and video below.

Subzi ka korma is a mildly-flavoured dry preparation of mixed vegetables. While you can go with any vegetables for this, i have chosen common vegetables so that the korma can comfortably accompany even rich rotis or puris.

vegetable kadai recipe | restaurant style veg kadhai | kadai vegetable curry | with 47 amazing images. vegetable kadai is a vibrant and aromatic Indian sabzi that's perfect for those who love a hearty and flavorful meal. Learn how to make vegetable kadai recipe | restaurant style veg kadhai | kadai vegetable curry | A melange of veggies in a masaledar gravy, this kadai vegetable curry recipe is an all-time favourite. With colourful and crunchy veggies like coloured capsicums, carrots, beans and paneer, it has an appetizing appearance and an even more appealing taste. restaurant style veg kadhai is a vibrant and flavorful dish featuring a medley of colorful vegetables cooked in a rich, aromatic gravy. The secret to its authentic taste lies in the tempering of whole spices like cumin and bay leaf, followed by a sautéed base of onions, tomatoes, and ginger-garlic paste. The vegetables are cooked to perfection, retaining their crunch while absorbing the luscious gravy. A generous sprinkling of garam masala and a touch of cream elevate the dish to restaurant-quality, making it a delightful treat for any palate. It accompanies most Indian flatbreads and rice dishes very well, so you do not have to think twice about including it in any menu! You can also try your hand at making other veg dishes like Mixed Vegetable Subzi and Mili Jhuli Subzi. pro tips to make vegetable kadai recipe: 1. Don't just add ginger-garlic paste, but sauté them in hot oil till fragrant. This releases their full aromatic potential. 2. After adding chopped onions, let them caramelize slightly for a deeper, richer flavor. This adds complexity to the base. 3. You can add any other veggies of your choice to make this recipe. Enjoy vegetable kadai recipe | restaurant style veg kadhai | kadai vegetable curry | with detailed step by step photos.

A rich subzi of cauliflower, potatoes and green peas, cooked in Mughlai style. A paste of ginger and spices gives the Mughlai Cauliflower, Potatoes and Green Peas Subzi an awesome flavour, while a mixture of curds and saffron gives it a royal touch. The saffron not only gives the subzi a very intense aroma, it also improves the colour of the subzi. You will really enjoy the mild spicy notes and rich texture of this subzi. Serve it hot with rotis or puris .

panchmel ki sabzi recipe | 5 vegetable sabzi from Rajasthan, Gujarat | healthy dry panchmel vegetable | with 25 images. panchmel ki sabzi is a dry sabzi made from 5 vegetables. Learn to make healthy panchmel vegetable. Panchmel is a district in Gujarat bordering Rajasthan. But the word "panchmel" has been commonly used to denote a combination of five ingredients as used in panchmel ki sabzi. A judicious mix of five vegetables - gavarfali, chawli, capsicum, cucumber and carrots -constitute the panchmel of this mouth-watering panchmel ki sabzi recipe. Tossed in aromatic spices, this dry panchmel ki sabzi preparation tastes fantastic when served with rotis or bhakris. Another distinct feature of this healthy dry panchmel vegetable and that of Rajasthani cooking is the use of amchur (dried mango powder) which enhances the tangy flavours of a dish in the absence of curds and tomatoes. With only 61 calories for panchmel ki sabzi is perfect for a healthy Indian lunch. Enjoy panchmel ki sabzi recipe | 5 vegetable sabzi from Rajasthan, Gujarat | healthy dry panchmel vegetable | with step by step photos,

The very sight of assorted sprouts is appetizing. Of different sizes, shapes and colours, the sprouted beans tempt you to grab a spoon without any delay! In this mouth-watering recipe, the sprouts are combined with spinach, onions and tomatoes, and jazzily flavoured with pav bhaji masala. Even without any oil, the interplay of the spice powders with tomatoes and onions results in a fabulous-tasting subzi. Really, the Mixed Sprouts and Palak Subzi is a super awesome way to top up on iron and folic acid (from the sprouts and spinach), and bid adieu to anaemia. Serve with parathas or rotis .

Salan is a spicy Hyderabadi dish usually made with long chillies. It is served with biryani and raita . Here is an interesting variant of salan made with mixed veggies like beans, carrots and green peas. The Subzi ka Salan gets its tanginess from curds and tomato pulp, while its irresistible aroma and brilliant flavour come from a dry powder of spices like clove and pepper. Coconut milk gives a luxuriant mouth-feel and also gives the Subzi ka Salan a pleasant twist by balancing the sharpness of the spices well. Subzi ka Salan is indeed a great accompaniment for rotis and rice .

Apt use of spices can effectively cover up the inadequacy of salt, ensuring that a dish still tastes fabulous! This Mili Jhuli Subzi is a perfect examples. A tempting collection of colourful and juicy veggies is cooked with tomatoes and a paste of onions, spices and seeds. This paste also includes poha, which helps to thicken the gravy. We have restricted the salt to suit those with high blood pressure, but that hardly constrains the bursting flavour of this mildly-spicy gravy. Relish the Mili Jhuli Subzi with hot phulkas to experience its irresistible charm!

gobi matar sabzi recipe | matar gobi sabji | healthy gobi matar sabzi | with 32 amazing images. gobi matar sabzi is a popular dry Punjabi sabzi. Learn how to make matar gobi sabji. Gobi is called cauliflower and Matar is nothing but green peas. gobi matar sabzi is also called cauliflower peas masala. This fabulous gobi matar sabzi makes use of cauliflower and green peas, along with other complementary veggies like onions and a coconut-based masala. Cooked with little oil, this tempting, aromatic sabzi makes for guilt-free eating! To make gobi matar sabzi, first make a smooth paste of coconut, green chillies, ginger, and garlic by blending them in a mixer. Then combine the onions, coriander, turmeric powder, coriander-cumin seeds powder, chilli powder, prepared paste, oil and salt in a deep bowl and mix well to make a marinade. Add the cauliflower and green peas to this prepared marinade, mix well and keep aside to marinate for 15 minutes. Transfer it into a deep non-stick kadhai, add 1¼ cups of water, cover and cook for 15 minutes, 5 minutes on high, 10 minutes on medium flame, stirring every 5 minutes or until the vegetables are tender. Serve hot. In India we use fresh green peas to make gobi matar sabzi as they have a better flavour. When not available use frozen green peas. This sukha version of gobi matar goes very well with chapatis, phulkas, bajra roti and jowar roti. We use v as a side veggie dish with dal-rice. gobi matar makes a perfect tiffin box lunch option with chapatis. Garnish gobi matar sabzi with chopped mint leaves or coriander leaves. Pro tips for gobi matar sabzi. 1. Use medium sized florets of cauliflower as too small ones may turn mushy after cooking. 2. Use coconut oil for a healthier diet and say no to processed seed oils. 3. Cover and cook for 15 minutes, 5 minutes on high, 10 minutes of medium flame, stirring every 5 minutes or until the vegetables are tender. 4. For the paste, if you don’t have grated coconut, then use finely chopped coconut so as to get a smooth paste after blending. Enjoy gobi matar sabzi recipe | matar gobi sabji | healthy gobi matar sabzi | with step by step photos.
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