Cuisine  >  Indian Veg Recipes  >  North Indian Vegetarian Food  >  
880 recipes


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.

paneer sandwich recipe | grilled paneer sandwich | Indian style paneer sandwich | paneer sandwich for kids | with 15 amazing images. paneer sandwich recipe | grilled paneer sandwich | Indian style paneer sandwich | paneer sandwich for kids is a treat for all paneer lovers. Made perfectly to suit Indian palates, it will never disappoint you. Learn how to make Indian style paneer sandwich. To make paneer sandwich, first make the paneer stuffing. For that combine the crumbled paneer, chilli powder, turmeric powder, garam masala, pav bhaji masala, milk and salt in a bowl and mix well. Then assemble the sandwich. Apply little butter on chutney on a bread slice. Spread some paneer stuffing evenly over it and arrange 2 onion slices and 1 capsicum slice over it. Sprinkle a little salt and pepper evenly over it. Sandwich it with the other buttered-chutney side facing downwards and press it lightly. Spread ½ tsp of butter evenly over it. Grill the sandwich in a greased hot griller till it turns golden brown in colour from both the sides. Cut the sandwich diagonally into 2 equal portions. Serve immediately. Buttered and “chutneyed” slices of bread are sandwiched with a succulent paneer mixture flavoured with tongue-tickling spice mixes like garam masala and pav bhaji masala to make Indian style paneer sandwich is a perfect masterstroke to show your culinary skills with least efforts. Add some crunchy veggies like capsicum and onions to the sandwich, and what you have is a creation beyond comparison. The Paneer Sandwich is one awesome deal that nobody can refuse! It is an ideal snack for a kids birthday party or play date. Tips for paneer sandwich. 1. The basis of this sandwich is the use of fresh paneer. Learn how to make paneer at home. 2. Milk has been used in small quantities, but it is necessary to bind the crumbled paneer mixture. So do not avoid it. 3. Make sure you serve it immediately because it will get soggy and chewy after a while, like most grilled sandwiches do. So, enjoy it immediately after grilling. Try other sandwich recipes too, like the Junglee Cheese Grilled Sandwich or Veg Club Sandwich. Enjoy paneer sandwich recipe | grilled paneer sandwich | Indian style paneer sandwich | paneer sandwich for kids | with step by step images and video below.

badami paneer in a microwave recipe | microwave badami paneer sabzi | paneer badami curry | with 35 amazing images. paneer badami curry is a delectable dish cooked in a rich, creamy almond sauce, cooked in the microwave. Learn how to make badami paneer in a microwave recipe | microwave badami paneer sabzi | paneer badami curry | microwave badami paneer sabzi is a quick and convenient way to enjoy this rich, creamy dish. While traditional Badami Paneer relies on stovetop cooking for its depth of flavor, the microwave offers a speedy alternative. By carefully combining aromatic spices, a smooth almond paste, and tender paneer, you can achieve a surprisingly flavorful gravy in minutes. Although the almond paste seems similar to the cashew-onion paste that is used in a lot of Mughlai the use of almonds gives it a totally different taste and texture, which sets the Badami Paneer a class apart. A dash of cream further accentuates the richness of this microwave badami paneer sabzi, making it a perfectly royal treat, which can be cooked easily in the Microwave oven, without any fuss. Garnish with fresh coriander leaves and serve hot with roti, parathas or rice. This microwave version of Badami Paneer is a time-saving way to enjoy a rich and flavorful dish without compromising on taste. pro tips to make badami paneer in a microwave recipe: 1. For a smoother texture, blend the masala paste until smooth. 2. Use firm paneer that holds its shape well when microwaved. Do not use malai paneer. 3. You can add the dried fenugreek leaves towards the end to enhance the taste of the dish. Enjoy badami paneer in a microwave recipe | microwave badami paneer sabzi | paneer badami curry | with detailed step by step photos.

True to its name, this tikka will melt in your mouth and delight your palate! replacing the fat-laden white gravy of cream and cashews with whole wheat bread mayonnaise results in a healthier version, which you can serve in portions of two pieces.

bread fritters recipe | Indian style bread bhaji | party starter | leftover bread recipe | with 27 amazing images. bread fritters recipe | Indian style bread bhaji | party starter | leftover bread recipe is an easy and delicious way to use the leftover over bread. Learn how to make Indian style bread bhaji. To make bread fritters, remove the crust of the bread slices and crumble them into small pieces with your fingers and put in a deep bowl. Add the curds and mix very well using your fingers. Add the carrot, besan, green chilli paste, coriander and salt and mix well. Add approx. ¼ cup of water and mix well or till the mixture binds well. Next divide the mixture into 16 equal portions. Grease your palms with a little oil and shape a portion into a round ball in between your palms. Press it lightly in the centre to form a slight depression and put in hot oil in a deep non-stick kadhai. Shape 3 more portions and put it in the oil and deep-fry all 4 at a time in a batch on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. Serve immediately with green chutney and tomato ketchup. Bread, soaked in curds and bound with besan, is mixed into a thick batter together with an assortment of interesting ingredients like grated carrots, coriander, and so on. When deep-fried this innovative batter transforms into an appetizing and tasty Indian style bread bhaji that you will enjoy sinking your teeth into. The addition of curds to the mixture has an interesting effect, imparting not just tanginess but also a delectable crispness to this party starter. Serve with homemade tomato ketchup for a homely snack. Tips for bread fritters. 1. Mix the mixture well with your fingers is necessary to ensure that the besan and spices coat the bread well. 2. It is best to roll the fritters one by one and add them directly in hot oil for frying. We do not recommend shaping all the fritters and then deep frying. 3. Deep fry the fritters only on a medium flame and not high flame. 4. Serve them immediately on frying to enjoy their crispiness. Enjoy bread fritters recipe | Indian style bread bhaji | party starter | leftover bread recipe | with step by step photos.

chana dal halwa recipe | Punjabi style chana dal halwa | spilt bengal gram Indian halwa | with 20 amazing images. chana dal halwa is a popular Indian dessert which is made during celebrations and get togethers in the house. During Indian festivals like diwali, baisakhi and holi chana dal halwa is made. Chana dal has a richer flavour than other pulses, which lends itself well to the preparation of a mouth-watering Punjabi style chana dal halwa. Soaked and ground dal is sautéed till a rich aroma is achieved, and then prepared into a traditional chana dal halwa flavoured with cardamom and saffron. Though the method to make it is quite long and complex yet the outcome and the result is worth everything. To make chana dal halwa, clean, wash and soak the chana dal in enough water in a bowl for at least 2 hours. Drain well and blend the chana dal in a mixer to a coarse mixture without using any water. Keep aside. Further, heat the ghee in a non-stick kadhai, add the chana dal mixture, mix well and cook on a medium flame for 14 minutes or till the mixture turns brown in colour, while stirring continuously. Add the hot milk and 1 cup of hot water, mix well and cook on a medium flame for another 2 to 3 minutes or till the mixture thickens, while stirring continuously. Next, add the sugar, mix well and cook on a medium flame for 2 to 3 more minutes, while stirring continuously. Add the cardamom powder and saffron, mix well and cook on a medium flame for 1 minute, while stirring continuously. Serve spilt bengal gram halwa hot garnished with almond slivers. Points for chana dal halwa. It is important to stir the dal mixture continuously when sautéing it, to avoid charring. Also be cautious when adding the hot milk and water as it tends to splutter a bit. Although the Chana Dal Halwa requires a bit of prior soaking and takes a bit of time to cook, it is a worthwhile effort, which is sure to be lauded by your guests and family members! One of the perfect dessert for entertaining. Enjoy chana dal halwa recipe | Punjabi style chana dal halwa | spilt bengal gram Indian halwa | with detailed step by step recipe photos below.

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 .

spicy soya bhurji recipe | protein rich soya bhurji | how to make spicy soya bhurji at home | calcium rich spicy soya bhurji | with 25 amazing images. A quick and healthy spicy soya bhurji recipe to make a satisfying meal. Learn how to make spicy soya bhurji recipe | protein rich soya bhurji | how to make spicy soya bhurji at home | calcium rich spicy soya bhurji | Can you even imagine the usually bland soya granules in such an interesting form? Be prepared to be surprised! Ginger-garlic adds its unique flavour to the spicy soya bhurji, as do the well-chosen combination of spices. Spice lovers can add more zing to this protein rich soya bhurji by adjusting the amount of green chillies. I made it using only 2 teaspoons of oil to tighten the calorie count! For a variation, replace granules with grated tofu. This spicy soya bhurji is a protein and calcium booster for growing bones; so make sure you give it to your child, by stuffing it into chapattis or as a sandwich filling, along with tomato ketchup! Tips to make soya bhurji: 1. Squeeze the soya granules properly to remove the dirt and discard the water. 2. Instead of chopped garlic you can add garlic paste. 3. If you wish you can add fienly chopped cabbage. Enjoy spicy soya bhurji recipe | protein rich soya bhurji | how to make spicy soya bhurji at home | calcium rich spicy soya bhurji | with detailed step by step photos.

poori | puri | plain puri | whole wheat puri | soft poori | with 14 amazing images poori is unleavened deep fried Indian Bread. Simple basic ingredients available in all kitchens of India are used to make whole wheat puri like whole wheat flour, oil, salt and water. The puri is basically a deep-fried snack made with dough. The dough is made of flour, water and salt, sometimes perked up with a few spices or pureed veggies or greens. This dough is then shaped into small discs using a rolling pin and deep-fried. There are many varieties of puris such as plain puri, stuffed ones, and crispy jar snack puris that last for a week. Here we show you how to make poori. To deep-fry poori, heat the oil in a deep kadhai and carefully put 2-3 puris to fry at a time.The oil should neither be too hot or too cold. To check if the oil is at the right temperature or not, drop a small portion of dough in the oil. Puri perhaps one of the most well-known and versatile of Indian foods. It can be eaten for breakfast, snacks or a light meal. They are usually served as a side dish with subzi or curries especially made with potatoes. In Northern region, they are served with sooji halwa while in Western region, they are served with shrikhand or aamras. The most popular breakfast recipe with pooris in India has to be puri bhaji. Fluffy and golden brown whole wheat flour puris are served with a bhaji of potatoes perked up with everyday ingredients like onions, green chillies and lemon juice. Plain Puri is also served at special or ceremonial functions. When I was a child and we would have any function at home where there would be a lot of guests coming in, Puri is one dish that would definitely be on the menu, as poori is easy and quick to make and goes well with most Indian food. During Mango season, we always loved having Puri with Aamras. There are many variations to Puri, like Mango puri, Pudina Puri and Masala Puri. Enjoy how to make poori | puri | plain puri | whole wheat puri | soft poori with detailed step by step photos and video.

healthy cabbage paneer paratha recipe | jain cabbage and paneer paratha | paneer and cabbage paratha | with amazing 18 images. Our cabbage paneer paratha is a healthy cabbage paneer paratha which also good for Jains. The succulence of paneer combines beautifully with the crunch of cabbage to make this a truly irresistible healthy cabbage paneer paratha recipe. The healthy cabbage paneer paratha recipe is quite an easy dish of whole wheat flour dough stuffed with a crunchy and flavourful filling of cabbage and cottage cheese. Made with whole wheat flour, protein rich paneer and low-carb cabbage, you have a very healthy cabbage paneer paratha recipe. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. For weight loss and diabetics, uses low fat paneer to make cabbage paneer paratha. A dash of green chillies and coriander works very well in perking up the flavour of the stuffing, making this jain cabbage and paneer paratha a treat to the palate. You will go gaga over these scrumptious parathas, which are stuffed with soft grated paneer and crunchy cabbage, perked up with coriander and green chillies. The mix of flavours and textures is just too perfect, making this a special treat that everybody will enjoy. These jain cabbage and paneer paratha are compatible with Jain menus too. Accompaniments like curd, pickles or chutney is enough to enjoy these cabbage paneer parathas. healthy cabbage paneer paratha also taste great with Panchratni Dal or Whole Masoor Dal and this combo makes a satiating meal. You can replace paneer with dal to make Cabbage and Dal Parathas. Serve the parathas with Homemade White Butter to achieve the best effect! Learn to make healthy cabbage paneer paratha recipe | jain cabbage and paneer paratha | paneer and cabbage paratha | with detailed step by step photos below.

aloo methi tofu paratha recipe | Indian style tofu methi paratha | whole wheat methi and tofu paratha | with 38 amazing images. aloo methi tofu paratha recipe | Indian style tofu methi paratha | whole wheat methi and tofu paratha is a protein filled variation to stuffed Punjabi style aloo methi paratha. Learn how to make Indian style tofu methi paratha. To make aloo methi tofu paratha, first make the dough. For stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes. Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and sauté on a medium flame for a few seconds. Add the potatoes and tofu, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Cool the stuffing slightly and divide it into 4 equal portions. Roll each portion in to a ball. Keep aside. Then to make Indian style tofu methi paratha, roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the aloo methi tofu stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly. Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the aloo methi parathas, using 1 tsp of oil, till golden brown spots appear on both the sides. Repeat steps 1 to 4 to make 3 more parathas. Serve aloo methi tofu parathas hot with fresh curds or pickle. Aloo and methi are made-for-each-other, irrespective of the form in which they are cooked. With tofu, they become even more enticing! Although fenugreek makes an ideal combination to make Indian style tofu methi paratha, you can also replace it with other greens like palak for a change. While the veggies are the highlight of the stuffing, common but effective ingredients such as ginger-green chilli paste, turmeric powder, coriander powder and chaat masala make the whole wheat methi and tofu paratha truly irresistible. Fresh curd and a pickle is all you need to square up a satiating meal. Tips for aloo methi tofu paratha. 1. Tofu can be replaced with grated paneer. 2. Chaat masala can be substituted with amchur powder, anardana powder or lemon juice. Enjoy aloo methi tofu paratha recipe | Indian style tofu methi paratha | whole wheat methi and tofu paratha | with step by step photos.

Three cheers to this tangy, spicy, creamy treat that lives up to the name of 'makhanwala', which means buttery! The Vegetable Makhanwala in Red Gravy is a good addition to any menu as it is guaranteed to please young and old alike. Roasting the spices in butter gives the dish its characteristic aroma, while a special paste of tomatoes and cashews gives it the rich creaminess and tangy tones. It has a well-balanced mix of spice and sweetness, which makes it very pleasing to the palate. We have added a common mix of veggies that everyone loves, but you can tweak that combination to include any other veggies that you want. Enjoy the Vegetable Makhanwala in Red Gravy hot and fresh with rotis or rice. You can also try other recipes like the Paneer Pasanda or Chole.

quick kadai gravy recipe | kadai gravy for kadai paneer | how to make quick kadai gravy | kadai paneer gravy | with 10 amazing images. quick kadai gravy recipe is a true restaurant style gravy which never fails to please foodies. Learn how to make kadai gravy for kadai paneer. To make quick kadai gravy, roast the coriander seeds and dry red chillies lightly on a non-stick tava (griddle) for 2 minutes. Cool slightly and blend in a mixer to a coarse powder. Keep aside. Heat the oil in a deep non-stick kadhai, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the coarsely crushed powder and sauté on a medium flame for a few seconds. Add the tomatoes and salt, mix well and cook on a slow flame for 8 to 9 minutes, while stirring occasionally. Add the kasuri methi and garam masala, mix well and cook on a medium flame for a few seconds. Cool completely and store in an air-tight container in the freezer and use as required. This richly-textured kadai gravy for kadai paneer is tomato-based and has a tangy and spicy flavour with sharp hints of fenugreek. A coarse powder of coriander seeds and red chillies is what gives the kadai paneer gravy its exclusive flavour and special texture. The finely chopped tomatoes upon cooking release their water and make a thick gravy which is coarse and lends a good mouthfeel. This quick kadai gravy also calls for finely chopped garlic, ginger and green chillies. We recommend you chop them and not use paste for a true dhaba style feel. You can prepare a large batch of this gravy and deep-freeze it, so you can quickly whip up tongue-tickling Kadhai -style accompaniments like Kadhai Vegetables and Kadai Paneer Subzi whenever you want. Team this kadai gravy for kadai paneer with Butter Garlic Naan or Tava Naan without Tandoor and experience an authentic North Indian meal in the comfort of our own house. Tips for quick kadai gravy. 1. Do not compromise on the amount of oil being used if you are yearning for a restaurant style gravy. 2. Kashmiri chillies if broken into pieces will roast and blend well. 3. If you are serving to kids, decrease the Kashmiri chillies to 8 and adjust the garam masala accordingly. Enjoy quick kadai gravy recipe | kadai gravy for kadai paneer | how to make quick kadai gravy | kadai paneer gravy | with step by step photos below.

mango raita recipe | aam ka raita | sweet mango raita | healthy mango raita | with 9 amazing images. A tongue-tickling mango raita that you must try in the mango season. aam ka raita is made from mangoes, fresh curd, sugar (optional) and cardamom. Mango, the king of fruits is available for like 3 months in the entire year. Though there are ways to preserve the mango pulp, but the joy of making sweet treats using the mango, like mango raita during the season is just delightful. The flavour of mangoes combines beautifully with the pleasant taste and creaminess of fresh curds in mango raita. Slightly sweetened and tinged with cardamom, the mango raita tastes heavenly. Notes on mango raita recipe. 1. For preparing the mango raita, wash mangoes and remove the skin of mango. We have used ripe sweet mangoes of the alphonso variety. 2. For making the quick and easy mango raita recipe, in a deep bowl take fresh curd. Ensure it is not sour or else the raita will be khatta. 3. Add the powdered sugar. You can substitute it with honey or totally skip if your mangoes are sweet enough. 4. Another way to make the aam ka raita is by mixing curd with ½ cup of mango pulp and add 1 cup of mango cubes. See why this is a healthy mango raita? We suggest you skip the addition of sugar and use sweet mangoes in the recipe. The most important role Mango has is to build our immune system by building our white blood cells (WBC)white blood cells (WBC) and in turn help to keep diseases like common cold and cough at bay. Another key nutrient that mango is brimming with is magnesium. This mineral along with potassium helps to in maintaining normal heart rate, relaxes the blood vessels and keeps high blood pressure also under check. Curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative but, in case of diarrhoea and dysentery, it is a boon, if curd is used with rice. Enjoy this yummy mango raita with puri or rotis, or just enjoy it plain chilled! When the mango season is in full blast. Learn to make mango raita recipe | aam ka raita | sweet mango raita | healthy mango raita | with step by step photos below.

shahi paneer recipe | Punjabi shahi paneer | restaurant style shahi paneer sabzi | with 49 amazing images. shahi paneer is a super popular paneer dish where paneer is cooked in a rich and creamy gravy. Learn how to make shahi paneer recipe | Punjabi shahi paneer | restaurant style shahi paneer sabzi | shahi paneer is a rich and creamy paneer sabzi that translates to "Royal Paneer." This luxurious curry features soft, cubed paneer (cottage cheese) simmered in a velvety onion tomato-based gravy infused with a medley of aromatic spices like cardamom, cloves, and cinnamon. This Punjabi shahi paneer gravy has a very luscious mouth-feel that is complemented beautifully by succulent malai paneer. To add a touch of indulgence, the gravy is thickened with cashew nuts, curd and fresh cream, imparting a luscious texture and a hint of sweetness. restaurant style shahi paneer sabzi is a popular choice for special occasions and is often served with tandoori roti, naan or jeera rice. pro tips to make shahi paneer: 1. You can use malai paneer for the best texture and flavour to make this recipe. 2. Instead of sugar you can add a little honey to balance the flavours of the sabzi. 3. The gravy should be thick and creamy but not too heavy. Adjust the consistency by adding more or less milk as needed. Enjoy shahi paneer recipe | Punjabi shahi paneer | restaurant style shahi paneer sabzi | with detailed step by step photos.
Goto Page: 1 2 3 4 5  ... 26 27 28 29 30  ... 55 56 57 58 59 

Top Recipes

Outbrain