Course  >  Main Course  >  Sabzis, Curries  >  Semi-Dry Sabzis  >  
188 recipes


panchkutiyu shaak recipe | Gujarati mixed vegetables | South Gujarat mixed vegetable sabji | with 32 images. panchkutiyu shaak is a speciality from South Gujarat. Learn to make Gujarati mixed vegetables. A sumptuous preparation of five types of vegetables ( turai, potatoes, brinjal, doodhi and green peas) panchkutiyu shaak cooked in a Gujarati style coriander and coconut masala. The combination of vegetables with methi muthia in panchkutiyu shaak, makes this dish comparable to oondhiya which is made during the festival of Makar Sankranti . We prefer to steam the palak mehti na muthia rather than deep-fry them, in an attempt to make the panchkutiyu shaak recipe healthier. Popular amongst the Jain, panchkutiyu shaak is cooked without the use of potatoes. Serve panchkutiyu shaak hot with roti. Enjoy panchkutiyu shaak recipe | Gujarati mixed vegetables | South Gujarat mixed vegetable sabji | with step by step photos.

baby corn paneer jalfrezi | paneer vegetable jalfrezi | Punjabi baby corn paneer jalfrezi | with 20 amazing images. baby corn paneer jalfrezi is an exciting preparation of baby corn and paneer tossed in a traditional jalfrazei gravy. This vibrant jalfrezi gravy, which features tomatoes in myriad forms like puree and ketchup, capsicums and spring onions, together with appropriate spice powders, is a delight to behold and devour. Make sure you serve the baby corn paneer jalfrezi immediately, to enjoy the varied textures of the ingredients just as they should be... the crunch of capsicums, the succulence of paneer and the mealy bites of baby corn! You can serve the Punjabi baby corn paneer jalfrezi along with rotis and dal for a complete meal experience. Enjoy how to make baby corn paneer jalfrezi | paneer vegetable jalfrezi | Punjabi baby corn paneer jalfrezi | with detailed step by step photos and video below.

turiya patra sabzi | Gujarati turiya patra nu shaak | healthy ridge gourd vegetable | with 25 amazing images. Turiya patra features an unusual combination of ridge gourd and patra. But, however uncommon the combination might sound to you, it is very common in Gujarati tradition. Gujarati turiya patra nu shaak is a must-serve item for weddings held in Gujarat. In the customary way, people add the paatras directly without steaming, but that takes much longer to cook. So, I always suggest steaming and adding the patras as in this quick and easy version of ridge gourd vegetable. Preparation for Turiya patra sabzi takes a while but the outcome is amazing and super tasty. We have made a special Gujarati coconut coriander masala and have added to the sabzi, which makes the turiya patra sabzi super delicious. Turiya is also known as ridge gourd. Patra recipe is also called Gujarati patra or Maharashtrian alu vadi. If you have a Gujju friend or a gujju colleague, you would have definitely heard of patra or would have known their love for this supremely delicious dish! You can also easily make it at home by simply following the patra recipe we have got for you!! See why turiya patra sabzi is healthy. This ridge gourd is absolutely low in calories and carbs, thus making it a very virtuous choice for those on low-cal and low-carb diet. Consuming ridge gourd regularly can help to maintain blood sugar levels and hence diabetic friendly. Colocasia leaves are a very good source of vitamin A – an important vitamin which helps in vision. Colcocasia leaves are very nutritious as well as tasty, especially if made into patras – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it. You can also use ready-made patra to make turiya patra sabzi if you wish to. Serve turiya patra nu shaak immediately with roti, chapatti and phulka. Learn to make turiya patra sabzi | Gujarati turiya patra nu shaak | healthy ridge gourd vegetable | with detailed step by step recipe photos and video.

masale wali turai recipe | turai ki sabzi | healthy turai ki bhaji | ridge gourd vegetable | with 23 amazing images. Perked up with peppy tomato pulp and a variety of spice powders, Masale wali Turai is a quick and easy subzi that will top the Indian culinary charts. Masalewali turai is a very simple and quick Indian semi dry sabzi, which can be cooked once in a week to be relished in either meal. The ingredients used in masale wali turai are very basic and are available in every household. To make turai ki sabzi, heat the oil in a non-stick kadhai, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 minute. Add the turmeric powder, ginger, green chillies and 1 tbsp of water and sauté on a medium flame for one minute. Add the tomato pulp, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coriander-cumin seeds powder, chilli powder and dried mango powder, mix well and cook on a medium flame for 1 minute. Add the ridge gourd and salt and mix well. Cover with a lid and cook on a medium flame for 8 minutes or till the ridge gourd is cooked, while stirring occasionally. Serve ridge gourd vegetable hot garnished with coriander. Let’s see why this is a healthy turai ki bhaji. This ridge gourd is absolutely low in calories and carbs, thus making it a very virtuous choice for those on low-cal and low-carb diet. Consuming ridge gourd regularly can help to maintain blood sugar levels and hence diabetic friendly. As turai ki bhaji is a semi dry sabzi, you can carry it along in your lunch box to your work place or make it part of a low calorie Indian dinner. You can relish turai ki sabzi with paratha, roti or chapati. This turai ki sabzi has a very appetizing aroma and flavour that nobody can resist. Amazingly, this turai ki sabzi uses only common, everyday ingredients that you don’t have to think twice about. turai is grown in many parts of South India, Maharashtra and also in Madhya Pradesh. Most dieticians will advise you to add the ridge gourd skin to your diet. It’s the most nutritive element of the vegetable. In Karnataka, Turai bajji is made with the skin of Turai, In Maharashtra the skin is combined with peanuts to make a chutney. Enjoy masale wali turai recipe | turai ki sabzi | healthy turai ki bhaji | ridge gourd vegetable | with detailed step by step recipe photos.

Mixed vegetables in a red tomato-based gravy, this is a delicious low cal subzi with the goodness of lots of veggies and nutrient-filled soya chunks. It is not very apt to use whole soya chunks in Subzis as they look too big, and not all would like to eat big chunks… hence, chop them so that the subzi will look good, and it will also suit everybody's taste. This korma is rich in vitamin A and folic acid as it has carrots, coriander, tomatoes etc. Further, I've also used less oil and low fat milk and cream to curb the excess calories. Healthy and nutritious for all age groups, you can even include this as part of your daily meals!

laal math dal fry recipe | red chawli leaves dal | red amaranth leaves dal | healthy amaranth dal | with 32 amazing images. laal math dal fry is a healthy delicious moong dal cooked with red amaranth leaves. Learn how to make laal math dal fry recipe | red chawli leaves dal | red amaranth leaves dal | healthy amaranth dal | Laal math also known as red amaranth leaves is a red leafy green vegetable popular in Indian cuisine. This wholesome laal math dal recipe can be prepared with any or many dals as per you choice, such as masoor, tuvar, etc. Red chawali leaves are a good source of fibre, antioxidants, iron, potassium and vitamins. Serve this healthy amaranth dal with bajra roti and some salad for a perfect lunch or dinner. Tips to make laal math dal fry recipe: 1. Use coconut oil instead of oil for a healthier diet. 2. Instead of laal math you use other sabzi like methi or palak. Enjoy laal math dal fry recipe | red chawli leaves dal | red amaranth leaves dal | healthy amaranth dal | with detailed step by step photos.

gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter | with 39 amazing images. gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter is a flavourful starter made with cauliflower florets. Learn how to make cauliflower 65 restaurant style. To make gobi 65, combine the plain flour, cornflour, chilli powder, ginger paste, garlic paste, coriander, garam masala, turmeric powder, coriander powder, lemon juice and salt in a deep bowl and mix well. Add approx. ¾ cup of water and mix well. Add the cauliflower florets and mix gently. Heat the oil for deep-frying in a deep non-stick pan and deep-fry a few cauliflower florets at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Next, heat the oil in a broad non-stick pan, add the garlic, ginger, green chillies and curry leaves and sauté on a medium flame for 1 minute. Add the onions and little salt and sauté on a medium flame for 2 minutes. Add the deep-fried cauliflower and sauté on a medium flame for 2 minutes. Serve immediately. In 1965, A. M. Buhari, the owner of Chennai’s famous Buhari Hotel chain introduced a starter called Chicken 65, which became so popular that vegetarian variants like paneer 65 and gobi 65 soon emerged, which is also known as crispy gobi 65 dry! Today, the vegetarian versions are so popular that they are served in most popular restaurants as a starter apart from being sold by roadside vendors and bakeries! This Indian veg starter is also made in homes as an accompaniment for evening tea. Cauliflower 65 restaurant style is a scrumptious veg version made by deep-frying cauliflower florets coated with a tongue-tickling batter of flours and masalas. Strong notes of ginger and garlic make this an appetizer in the true sense of the word! You can also try other cauliflower based recipes like the Cauliflower Stir-fry or Cauliflower in Schezuan Sauce. Tips for gobi 65. 1. In the batter, do not add all the water at once as it won’t be able to coat the cauliflower well. 2. The batter should of coating consistency. 3. Do not put the batter to rest or else it will release water and make the batter thin. So make the batter and make the recipe. 4. Serve immediately or it will turn soggy. Enjoy gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter | with step by step photos.

aloo aur kaddu ki sabzi recipe | kaddu aloo sabzi | Rajasthani aloo aur kaddu ki sabzi | with 35 images. aloo aur kaddu ki sabzi is a sukha Rajasthani sabzi. Learn to make kaddu aloo sabzi. Soft potatoes and fibrous red pumpkin cooked with an aromatic tempering of assorted seeds and spices, a couple of traditional spice powders, a dash of curds and tomatoes, the aloo aur kaddu ki sabzi is a choice you will love. Whether for a homely meal or a friendly gathering. aloo aur kaddu ki sabzi burgeons with flavour and aroma, highlighted further by the finishing touch, a thoughtful sprinkling of tangy amchur powder. Tips for kaddu aloo sabzi. 1. You can add shredded coconut to the aloo aur kaddu ki sabzi to add taste. 2. Reduce the amount of potatoes used by half and increase kaddu in the same ratio to make aloo aur kaddu ki sabzi healthier. Serve aloo aur kaddu ki sabzi with bajra ki roti, jowar ki roti or roti. Enjoy aloo aur kaddu ki sabzi recipe | kaddu aloo sabzi | Rajasthani aloo aur kaddu ki sabzi | with step by step photos.

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.

Doodhi is a very tasty and versatile veggie, which absorbs the flavours that it is cooked with. Unfortunately, many people tend to think that doodhi is bland. Here is a lip-smacking recipe that will change your mind. Supported by an apt combination of spice powders and pastes, bottle gourd morphs into a delicious Doodhi Subzi, which is sure to be enjoyed by kids and adults alike. Serve with Phudine ki Roti and your favourite Raitas / Kachumber for a healthy and satisfying meal.

vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak | with 61 amazing images. vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak is a traditional Gujarati shaak. Learn how to make matar muthia ki sabzi. To make vatana muthia nu shaak, heat the oil in a non-stick kadhai and add the mustard seeds. When the seeds crackle, add the asafoetida and soda bi-carb and sauté on a medium flame for 15 seconds. Add 1 cup of water and the green peas, mix well and cook on a slow flame for 5 minutes. Just before serving, add the prepared palak methi na muthias, sugar and coconut-coriander masala, toss gently and simmer for 10 minutes or till the peas are cooked, while stirring occasionally. Serve immediately garnished with coriander. Green peas simmered with spinach and fenugreek muthias in a sauce thickened with grated coconut and fresh coriander… does it surprise you? But, matar muthia ki sabzi tastes even better than it sounds. This Gujarati shaak is a traditional fare, often enjoyed for Sunday lunch with rotli, kadhi and rice. What is more, kids love any dish that has green peas in it, so this is a good way to stuff some nutritious food into them! Tips for vatana muthia nu shaak. 1. It is very important to sprinkle salt on fenugreek leaves and spinach leaves and squeeze out all the water, so the dough of the muthia doesn’t become sticky. 2. Use freshly grated coconut for best flavour. 3. This coconut masala can also be used to stuff veggies like potato, onion and brinjal to make oondhiyu. 4. You can make the muthia in advance, but make the sabzi just before serving. Enjoy vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak | with step by step photos.

Bharwan Baingan always means a dose of excitement for your taste buds, whether it is made the Punjabi way with a rich coconut-based masala, or in a healthy way with less oil! Here is a super tasty version of Bharwan Baingan, in which the brinjals are stuffed with a sweet, tangy and spicy besan mixture before pressure-cooking. The pressure-cooking methods enable you to get the same traditional taste without using oodles of oil! You will enjoy the multi-faceted flavour of this dish, which tastes awesome with hot rotis .

aloo posto recipe | Bengali aloo posto recipe | aloo poshto | with 26 amazing images. Bengali aloo posto is a classic comfort food featuring potatoes in a rich poppy seed gravy. Learn how to make aloo posto recipe | Bengali aloo posto recipe | aloo poshto | aloo posto recipe is a traditional Bengali delicacy. Made from potatoes, khus khus, kashmiri red chillies and haldi, this aloo poshto recipe is super easy to make. Dive into the heart of Bengali comfort food with aloo posto, a simple yet soul-satisfying dish. Tender potatoes are the stars, simmered in a rich and flavorful gravy made with poppy seeds. The magic lies in the "posto" itself - poppy seeds soaked and ground into a smooth paste. This adds a nutty depth and a subtle creaminess to the dish. Fragrant mustard oil and a hint of turmeric (optional) warm the flavors, while green chilies provide a touch of heat. This aloo posto recipe proves that poppy seeds and potatoes are a match made in heaven! Served Bengali aloo posto piping hot with fluffy rice or flavorful dal. Try other Bengali subzis like Sabji dewa musur dal and Bengali matarsutir dal. pro tips to make Bengali aloo posto recipe: 1. The secret to a smooth and flavorful poppy seed paste lies in soaking. Use warm water (not boiling) and soak the poppy seeds for 2 hours or overnight. This softens them and allows for a finer grind. 2. You can also use boiled potato cubes to make this recipe. 3. For a pop of color and a touch of heat, garnish your aloo posto with sliced green chilies before serving. Enjoy aloo posto recipe | Bengali aloo posto recipe | aloo poshto | with detailed step by step photos.

This Konkan delicacy is sure to steal your heart with its homely charm, which combines spice and simplicity in ideal proportions. Just a bit of chilli powder for spice, a dash of tamarind for tang and onions for flavour and crunch... that is all it takes to prepare the Potato Saung. The procedure is too simple to believe, yet the outcome is endearingly flavourful. Have a go at this potato subzi, and you will want to keep making it frequently, to enjoy with hot rice or rotis .

aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry | with 25 amazing images. aloo mutter korma, meaning "potato and peas in creamy gravy," is a comforting and flavorful Indian dish. It's a vegetarian delight enjoyed across the country, particularly during colder months. The aloo mutter korma is a delicious dish that combines potatoes and green peas with a range of flavour givers like tomatoes, onions, spice powders and pastes. A dash of garam masala adds josh to the korma making it a great hit with everybody. Potato and green peas is an evergreen combination, which works effectively in aloo mutter korma. aloo mutter korma is typically served as a main course with rice or roti (flatbread). It can also be enjoyed as a side dish with other curries or dals. Main ingredients for aloo matar korma. boiled fresh green peas. Peas bring a natural sweetness and refreshing flavor to the curry, balancing the richness of the gravy and potatoes. This sweetness comes from natural sugars present in the peas and complements the savory spices beautifully. boiled potato cubes. Potatoes offer a neutral and slightly sweet flavor that readily absorbs the spices and aromatics of the korma, adding depth without overwhelming the dish. Pro tips for aloo mutter korma. 1. Add 1/2 cup chopped onions. Onions release a sweet and slightly pungent aroma as they cook, providing a foundation for the spices and other aromatics to bloom. In Aloo Mutter Korma, they add a subtle sweetness and depth of flavor that complements the earthiness of the potatoes and the freshness of the peas. 2. Add 1 cup chopped tomatoes. Tomatoes help thicken the gravy slightly, providing a smooth and creamy mouthfeel. They also soften and break down during cooking, adding another layer of texture to the dish. 3. Add ¼ cup of water. The primary reason for adding water is to achieve the desired thickness of the gravy. Some prefer a thin, soupy korma, while others like it thicker and richer. The amount of water directly affects this aspect. Enjoy aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry | with step by step photos.
Goto Page: 1 2 3 4 5 6 7 8 9 10 11 12 13 

Top Recipes

Outbrain