It looks and smells so wonderful, it is hard not to be tempted by this Tendli and Matki Subzi. Thankfully, it is as tasty as it looks!
A brilliant combo of ivy gourd and sprouted matki is pressure-cooked with onions, tomatoes and spice powders, to make a mouth-watering subzi. The Pressure Cooker Tendli aur Matki ki Subzi is also quite easy and quick to prepare, so you can include it in your everyday cooking collection!
This subzi goes well with rotis, puris and parathas . The ever-favourite combination of corn and paneer is cooked into a finger-licking subzi, all in a jiffy, with the support of everyday veggies and readily available spice powders! The choice of veggies used in this recipe is such that they cook readily when sautéed without requiring pressure-cooking or deep-frying.
Yet, these veggies, like onions, tomatoes and capsicum all lend a unique flavour to the dish without requiring any extensive masalas or elaborate cooking methods. The Quick Corn and Paneer Subzi is a perfect example of smart cooking!
Serve it hot with Phudine ki Roti and a refreshing Beetroot Cucumber and Tomato Raita . palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi | with 65 amazing images.
palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi is an addictively tasty sabzi. Learn how to make spinach and green peas sabzi.
To make palak matar paneer sabzi, heat the oil in a deep non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the spinach and sauté on a medium flame for 3 minutes. Add the paneer, green peas, turmeric powder, chilli powder, milk, garam masala, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot.
This quick and easy, no-fuss dish brings together three of your favourite ingredients – spinach, cottage cheese and green peas. A tempering of everyday ingredients and a dash of common spice powders gives the trio a fantastic taste. Palak matar paneer masala is thus a must try!
This quick everyday spinach and green peas sabzi is a little watery because the spinach is cooked as such and not blended, but nonetheless it tastes too good for you to even think about the consistency. Relish it fresh off the pan! This sabzi combines beautifully with Indian breads of all kinds, be it rotis or phulkas.
All health conscious people including those suffering from diabetes, heart and obesity can reduce the oil to 2 tsp and include this Punjabi palak matar sabzi in their diet. They can also make their choice in between full fat paneer and low fat paneer. This sabzi is a storehouse of other key nutrients like fibre, vitamin A, vitamin C, iron, mangnesium and phosphorus.
Tips for palak matar paneer sabzi. 1. You can buy ready-made paneer or make paneer at home. It can be made in advance and refrigerated too. 2. Do not sauté the spinach too much, else it might lose its colour. 3. If you are using less oil, then we suggest you cook on a slow flame. 4. Also if required sprinkle little water to avoid the spinach from sticking to the pan. 5. This sabzi can be packed and carried to work.
Enjoy palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi | 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. Mushrooms and a slew of colourful vegetables combine to make an appetizing subzi that goes well with plain rotis or steaming hot rice. As always, onions work wonders at increasing hdl levels.
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.
green peas masala recipe | restaurant style green peas masala curry | dhaba style matar masala |
green peas masala Punjabi style is a delightful accompaniment that can be made in a jiffy using frozen peas, readily available spice powders. Learn how to make restaurant style green peas masala.
In contrast to most Punjabi sabzis which have an elaborate procedure with loads of finely chopped veggies, this green peas masala Punjabi style is very simple, yet flavoursome and mouth watering.
To make green peas masala, combine the milk, plain flour, cumin seeds powder and chilli powder in a deep bowl, mix well and keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the asafoetida and grated onion and sauté on a medium flame for 1 minute. Add the tomatoes and saute on a medium flame for 1 minute. Add the milk mixture, green peas and salt, mix well and cook on a slow flame for 6 minutes or till the curry thickens, while stirring occasionally. Serve hot.
When fresh green peas are in season, this dhaba style matar masala is worth a try! Made in less than 20 minutes, it’s a perfect accompaniment to Parathas and Naan.
Try other recipes like Healthy Green Curry or Vegetable Makhanwala.
Enjoy green peas masala recipe | restaurant style green peas masala curry | dhaba style matar masala | with step by step images. Foogath is a Goan way of cooking vegetables, with coconut and curry leaves. Perhaps due to the Konkani influence, foogath is very similar to the vegetable curries of everyday south Indian cooking. The roasted urad dal and asafoetida give the French Beans Foogath an aromatic appeal even without using onions, garlic, etc., while the soaked chana dal adds to the volume and balances the texture well. A Jain-friendly method of preparation, foogath can also be made with other veggies like cabbage or cluster beans.
What makes this recipe so popular is that it has a rich feel about it, but at the same time it is quick and easy to make using the microwave oven!
The gravy that hosts the green peas has the vibrant colour and dynamic flavour of methi leaves, made rich and luscious by the addition of cream.
A paste of cashew, poppy seeds and popular taste-enhancers ginger and onions, gives the gravy its intense taste and also contributes to the mouth-feel.
Enjoy this delicious Methi Mutter Malai with any Indian bread or rice dish of your choice. You may also like to try other convenient microwave recipes like the Mutter Pulao and Paneer Kalimirch . bhindi sambhariya recipe | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices | with 29 amazing images.
bhindi sambhariya recipe | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices is a common sabzi from the land of Gujarat.
To make bhindi sambhariya, wash and slit the ladies finger lengthwise carefully, so that the segments do not separate. Fill each ladies finger with a little of the prepared filling and keep aside. Heat the oil in a kadhai and add the asafoetida. Add the stuffed ladies finger and mix well. Cover and cook on a medium flame for 12 to 15 minutes or till the ladies finger is cooked, while stirring occasionally. Serve hot.
Stuffed okra with coconut, coriander and spices is an irresistible preparation of fresh okras, stuffed with an exciting sesame-tinged coconut and coriander mixture, and cooked in its own juice.
Succulent and perfectly cooked ladies finger has withstood the test of time and continues to be hot favourite with people of all age groups. Bhindi sambhariya is indeed a delightful preparation that is sure to satiate your taste buds and your tummy!
This dish is a good fit for any occasion, and any meal! Traditionally Gujarati style stuffed bhindi is served with roti, Gujarati kadhi and a glass of buttermilk.
Tips for bhindi sambhariya. 1. Choose very small and tender okras for the best flavour, and enjoy its juicy feel combined with typical gujarati spices. 2. You can also add 2 tbsp of coarsely ground peanuts to the filling. 3. Prefer a broad or deep non-stick pan, so the bhindi cooks well uniformly. 4. If you think that the bhindi is turning sticky, then add 2 to 3 drops of lemon juice and mix well. 5. The filling can be used to stuff other veggies like potato and onion also.
Enjoy bhindi sambhariya recipe | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices | with step by step photos. kela methi nu shaak recipe | banana methi leaves sabzi | Gujarati semi dry sabzi | with 20 images.
kela methi nu shaak is a bitter sweet Gujarati vegetable. Learn how to make banana methi leaves sabzi.
An interesting life is always a tasty blend of happiness and joy! kela methi nu shaak recipe with a rare combination of mildly-bitter methi and pleasantly-sweet bananas, proves this point yet again.
Elders of the Gujarati community usually like recipes such as kela methi nu shaak where contrasting flavours complement each other.
Tips for kela methi nu shaak. 1. Cook on a slow flame for about 3 minutes till the fenugreek leaves become soft.
Serve kela methi nu shaak with rotla, butter and green chillies.
Enjoy kela methi nu shaak recipe | banana methi leaves sabzi | with step by step photos.
A versatile, traditional south indian recipe, which goes just as well with rice as with puris or chapatis.
Paneer and palak are a match made in heaven! Their textures, colours, flavours, all complement each other beautifully, bringing out the best of both.
Paneer Koftas in Palak Gravy is a quick, easy and tasty recipe of paneer koftas bathed in a richly-flavoured spinach gravy. The koftas are ready in a jiffy because they are cooked in the Microwave – no steaming, no deep-frying.
The spinach gravy, flavoured with a paste of coconut and spices, is also cooked swiftly using the microwave. Overall, it is quite a convenient dish and can be made on any day.
The gravy can also be made in advance, but the koftas must be added just before serving. Relish this wonderful dish with rotis or rice.
You can also try your hand at making other recipes like the Oondhiya or Pad Thai. drumstick curry recipe | Mangalorean style drumstick curry | drumstick sabzi | with 26 amazing images.
drumstick curry recipe is a delicious and aromatic dish that highlights the flavors of coastal Karnataka. Learn how to make drumstick curry recipe | Mangalorean style drumstick curry | drumstick sabzi |
drumstick curry is a quintessential dish in Mangalorean cuisine, celebrated for its rich flavors and aromatic spices. This recipe brings together the unique blend of coastal ingredients, resulting in a dish that's both comforting and vibrant.
This drumstick curry is known for its rich coconut-based gravy and the unique flavor of drumsticks, making it a delightful addition to any meal. Due to the abundance of coconuts along the Kerala and Konkan coast, these cuisines use coconut generously in the masalas and garnishes. Here, in this preparation, drumstick and potato are cooked with a tamarind-flavoured coconut masala, making the dish creamy and tangy at the same time.
The secret to a flavorful Mangalorean style drumstick curry lies in the spice blend. Start by dry-roasting coriander seeds, cumin and red chillies until fragrant. Grind these with grated coconut and tamarind paste into a smooth masala. In another pan, saute drumstick pieces and potatoes with turmeric. When almost cooked, add the masala paste, water, and a touch of jaggery for depth of flavor. Let it simmer for a delicious, slightly sweet and spicy curry. Serve hot with a bowl of steamed rice or a few rotis.
pro tips to make drumstick curry: 1. Use young, tender drumsticks for the best flavor and texture. 2. Temper your coconut oil with mustard seeds, and curry leaves for a burst of flavor that enhances the entire dish. 3. For a richer and creamier curry, add a dollop of coconut milk towards the end of cooking. 4. Instead of tamarind pulp, a squeeze of fresh lime juice can add a delightful tang and balance the flavors in the curry.
Enjoy drumstick curry recipe | Mangalorean style drumstick curry | drumstick sabzi | with detailed step by step photos. Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi | with 30 amazing images.
Kathiyawadi sev tameta nu shaak recipe is a simple Gujarati sabzi ready in just 10 minutes. Learn how to make Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi |
Indulge in the flavors of Kathiyawadi cuisine with this simple yet delectable sev tameta nu shaak recipe. This dish combines the tanginess of tomatoes with the crunchiness of sev (crispy chickpea flour noodles). Deep-fried sev is added to give a crispy texture to the sev tameta sabzi.
You can make this dhaba style sev tamatar nu shaak without onions and garlic so, even Jains can relish it. This is very common in many Gujarati households during the festival of Paryushan and a popular Paryushan recipe.
This recipe is for a delicious and perfect for a quick and easy Gujarati meal. Enjoy the symphony of flavors and textures in this Kathiyawadi sev tameta nu shaak with warm rotla.
Try similar Kathiyawadi recipes like Kathiyawadi adad ni dal or Gathiya sabzi.
pro tips to make Kathiyawadi sev tameta nu shaak: 1. Do not make very small cubes of tomatoes, else the sabzi will become very soggy. 2. You can add jaggery to balance the tanginess of tomatoes. 3. You can make the sev tameta nu shaak and keep it ready, but add the sev just before reheating and serving.
Enjoy Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi | with step by step photos below.