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Here is a vegetable dish that everybody loves, and which can be made easily at home as most of the ingredients are readily available. This awesome Vegetable Korma features a wide assortment of crunchy and colourful veggies, cooked with rich ingredients like milk, cream and paneer, and flavoured with garam masala. Pineapple adds a nice tangy-sweetness, which makes the Korma all the more appealing. This is an ideal accompaniment for hot parathas !

A creamy paste of onion, coriander, coconut and poppy seeds with spicy green chillies and ginger is the focal point of the corn curry. And of course, there is soothing coconut milk and a bouquet of spices to complement the green masala. Corn Curry makes a wholesome meal together with Rotis and Rice. I suggest you try this curry with Aloowali Roti , Makhani Roti or Missi Roti .

vaal ni dal recipe | Gujarati butter beans curry | healthy lima bean dal | with 35 amazing images. vaal ni dal recipe | Gujarati butter beans curry | healthy lima bean dal is a simple and nourishing everyday fare. Learn how to make Gujarati butter beans curry. To make vaal ni dal, heat the oil in a non-stick kadhai and add the carom seeds, asafoetida and red chillies. When the seeds crackle, add the sprouted vaal, raisins and salt and sauté on a medium flame for 2 minutes. Add the sugar and 3¼ cups of water. Mix well. Cover and cook on a medium flame for 10 to 12 minutes, or till the dal is soft, stirring occasionally. Serve hot. Vaal ni dal is an interesting and unique preparation of field beans, that is prepared often in Guajarati households. While we have sprouted the vaal, when you are short of time you can simply soak and cook it. The raisins contrast and complement the choice of spices used in this recipe. When served with rice and a good choice of sweet, this Gujarati butter beans curry qualifies as festive fare! Benefit from the protein this healthy lima bean dal has to offer. It will nourish the cells of your body and help in their maintenance. Along with fibre, this dal can satiate you for a long time and prevent binge eating. All the health conscious people can reduce the oil to 2 tsp to keep calories and fat under check. With loads of magnesium, this dal is a wise choice to maintain healthy heart. Tips for vaal ni dal. 1. Some Gujaratis add 1 tbsp raisins (kismis) while making vaal ni dal. 2. Serve vaal ni dal | Gujarati butter beans curry | healthy lima bean dal | with roti. Enjoy vaal ni dal recipe | Gujarati butter beans curry | healthy lima bean dal | with step by step photos.

paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy | with 31 amazing images. paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy is a slightly sweet and slightly spicy gravy for people of all ages. Learn how to make Nawabi paneer curry. To make paneer in white gravy, combine the kashmiri dry red chilli and coriander seeds in a mortar pestle (khalbatta) and pound to a coarse powder. Keep aside. Combine the onions, cashewnuts and ¾ cup of water in a deep non-stick pan and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Allow the mixture to cool completely and blend in a mixer till smooth. Keep aside. Heat the ghee in a deep non-stick pan, add the cardamom, cloves, cinnamon and bayleaf and sauté on a medium flame for a few seconds. Add the garlic paste and the onion-cashew mixture, mix well and cook on a medium flame for 1 minute. Add the green chillies and curds, mix well and cook on a medium flame for few seconds. Add the chilli-coriander coarse powder, mix well and cook on a medium flame for a few seconds. Add the paneer, coriander, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot with parathas. Deliciously soft paneer in a rich and luscious gravy, which is sure to make your main course very, very special. The Mughlai paneer in white gravy features a rich onion-cashew paste, perked up with a special powder and whole spices. Although the gravy does take some time to cook, this Nawabi paneer curry is otherwise quite easy as it makes use of everyday ingredients and simple cooking methods. As an interesting variation, you can add a handful of boiled green peas to the gravy. To enjoy the maximum aroma and flavour, serve the restaurant style Indian paneer with white gravy hot and fresh with butter naan and aam ka achar. Of course, you can square up this heavy meal with a glass of Punjabi chaas. Tips for paneer in white gravy. 1. The red chillies and coriander seeds are powdered coarsely using a mortar-pestle, which is very important to give this dish its special aroma and unique mouth-feel, so do not grind them finely. 2. Ensure the curd used is fresh. Whisk it before adding to avoid the gravy from splitting. 3. Use this gravy on the same day. If you wish to store it in the deep-freezer for a few weeks, ensure that you avoid adding curds as they may get spoilt on storing. 4. Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. 5. While making the sabzi using the stored gravy, thaw and use it as per the recipe. 6. Towards the end, add the curds, mix well and simmer for 2 to 3 minutes. Enjoy paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy | with step by step photos.

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.

You’ll find it in a restaurant menu in London, in a wedding feast in Chennai, or a weekend dinner in New Delhi. That’s how popular this rich, semi-sweet vegetable dish is. Navratna Korma features a delectable assortment of vegetables and fruits in an intense gravy burgeoning with cashew paste and cream. This gravy gets its subtle sweetness from pineapple cubes and pineapple syrup, which give it a mild, tongue-tickling tang as well. Enjoy it fresh with naan or parathas .

veg red thai curry | red thai curry with vegetables | Indian style red thai curry | thai red curry | with 18 amazing images veg red thai curry is made with red curry paste as the base, to which lots of coconut milk is added and cooked for 5 to 6 minutes. To this we have added vegetables like baby corn and broccoli. Finally we have added paneer cubes, water and cooked till you get a perfect Indian style red thai curry. The authentic veg red thai curry used tofu in the recipe. The richness of the red thai curry with vegetables comes out due to the addition of coconut milk. The base that is the Thai Red curry paste used in veg red thai curry is made with red chillies, Whole Coriander Seeds, Lemon grass, Lemon Rind, Ginger, Garlic, Onions and Coriander Leaves. The paste is traditionally made in mortar and pestle so that all the flavors are extracted from all the ingredients and it gives and extravagant taste to the Indian style red thai curry. You can store it in a air tight container for 6-7 days in a freezer. Red Thai Curry is one of the main course dishes of Thai Cuisine which is a variation to Green Thai Curry. The only difference between both the curries it is paste or the base that is used, red curry paste or green curry paste. The consistency of red thai curry with vegetables is like a thick curry and the texture is super creamy. red thai curry with vegetables is mostly eaten with Steamed Rice and forms a perfect one dish vegetarian meal. Enjoy veg red thai curry | red thai curry with vegetables | Indian style red thai curry | thai red curry with detailed step by step photos.

methi papad sabzi | Gujarati rasawala papad methi ki sabzi | papad methi curry | with 20 amazing images. methi papad sabzi is a mouthwatering delicacy that provides you a clear taste of Gujarati cuisine – simple yet irresistibly tasty! methi papad sabzi is a flavorful Indian dish made primarily with fenugreek leaves (methi) and papad (a thin, crispy Indian flatbread). A thin sauce like preparation with fenugreek leaves and a traditional tempering, is topped with shredded papads Here’s a brief overview of the dish : Main ingredients for methi papad sabzi. Fenugreek leaves have a strong, slightly bitter flavor that adds depth and complexity to the sabzi. This complements the earthy taste of the papad and the other vegetables in the dish. Papad adds a unique, smoky flavor to the sabzi, complementing the earthy taste of methi (fenugreek leaves). Serving : methi papad sabzi is typically served hot with roti, paratha, or rice. It can be garnished with fresh coriander leaves for added flavor. Pro tips for papad methi curry. 1. Add 1 tsp sugar. The bitterness of fenugreek leaves can sometimes be overpowering. A small amount of sugar helps to balance the bitterness and create a more pleasant flavor profile. 2. Just before serving, add the papad, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. 3. Use a pizza cutter to cut square shapes from the papad. Enjoy methi papad sabzi | Gujarati rasawala papad methi ki sabzi | papad methi curry | with step by step photos.

The famous Thai coconut curry is tweaked to suit the desi palate by adding a coriander-based onion paste and a tongue-tingling spice powder. The flavour and aroma of the paste intensifies when sautéed, enhanced even further by the addition of the dry spice powder. Coconut milk imparts a mellowness, which balances the spiciness very well indeed. All in all, this brilliant sauce becomes a perfect base for colourful and crunchy veggies, making the Oriental Vegetable Curry a really memorable accompaniment that can transform a simple meal of rotis and rice into a special one.

Hyderabadi bagara baingan recipe | bagare baingan | Hyderabadi Nizam style authentic bagara baingan | Indian eggplant curry | with 30 amazing images. Hyderabadi bagara baingan is a flavour-packed Indian eggplant curry which is loaded with the dynamic flavours of several seeds and spices. Learn how to make Hyderabadi Nizam style authentic baghara baingan. To make Hyderabadi bagara baingan, first make the paste. Combine the sesame seeds, coconut, peanuts, ginger, garlic and onions in a broad non-stick pan and dry roast them over a slow flame for 3 minutes. Add the turmeric powder, coriander powder, cumin seeds powder, chilli powder and tamarind pulp and blend to a smooth paste using ½ cup water. Keep aside. Then make the sabzi. Slit the brinjals, lengthwise, into four, but leave the stems on, so the eggplants remain joined at the stem. Keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds, fenugreek seeds and nigella seeds and sauté on a medium flame for 30 seconds. When the seeds crackle, add the brinjals, curry leaves and green chillies and sauté over medium flame for 3 minutes, while stirring occasionally. Remove the brinjals and keep aside. In the same pan, add the coconut and sesame paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cooked brinjals, ½ cup of water and salt, mix gently and cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally. Serve hot garnished with coriander. Slit brinjals are cooked with an aromatic and spicy tempering of seeds, curry leaves and green chillies, and a rich paste that contains a large amount of flavourful ingredients ranging from onions and ginger to spice powders and peanuts to make bagare baingan. The coconut and sesame paste is what lends its authentic colour to this Hyderabadi Nizam style authentic bagara baingan. Do not compromise on the quantity of oil used, as the paste has to be fried in it to get that toothsome experience. Indeed, every mouthful of this Indian eggplant curry is brimming with flavour, and it is bound to turn even plain rice or rotis into a memorable meal! Tips for Hyderabadi bagara baingan. 1. Choose the small variety of brinjals which are dark purple coloured for this sabzi. 2. While making slits in the brinjal, ensure that the slit is made only half way through it. Very deep slits will open up while cooking. 3. Using a broad non-stick pan is suggested as it will make tossing the brinjals easier. 4. Make the coconut and sesame paste fresh for best flavours and aroma. Try other baingan based dishes like Baingan Methi ki Subzi and Baingan Musasalam. Enjoy Hyderabadi bagara baingan recipe | bagare baingan | Hyderabadi Nizam style authentic bagara baingan | Indian eggplant curry.

If you want to prepare a vegetable side-dish that is as easy as easy can be, this is the perfect choice for you! select nice and ripe tomatoes to ensure the success of your tamata muthia nu shaak. Also, if the sharp taste of methi is not liked by your family, you can even make muthias of bottle gourd or leftover rice, with lots of coriander. This recipe also offers you the variation of steaming your muthias instead of deep-frying them the traditional way.

Soya chunks masala recipe | soya ki sabzi | soya chunks curry | with 34 amazing images. soya ki sabzi is a very simple and super delicious recipe and is sure to please everyone. Learn how to make Soya chunks masala recipe | soya ki sabzi | soya chunks curry | soya chunks masala recipe is a meal maker curry, flavoured with onion, tomato and curd based gravy with minimal spices. This protein rich sabzi is mildly spiced and nutritious. Soya chunks is a valuable source of energy, proteins, calcium, iron and fibre, all of which are extremely important for a healthy living. This soya chunks curry will make an excellent accompaniment for rotis and Parathas. Tips to make soya chunks masala: 1. Marinating the soya chunks makes the sabzi more flavourful as they soak up all the masalas. 2. Instead of Kashmiri dry red chillies you can add Kashmiri red chili powder. 3. Squeeze little lemon juice while serving the sabzi which makes it tangy and chatpata. Enjoy Soya chunks masala recipe | soya ki sabzi | soya chunks curry | with detailed step by step photos.

Makhana is a wonderful ingredient, much loved by youngsters and elders alike. Its dainty appearance and unique texture makes it appealing to even kids. Khoya Makhana is an exotic preparation of makhana, with the captivating flavour of ghee. The makhanas are deep-fried in ghee and cooked in a rich gravy, which has the tangy flavour of tomatoes and curds, the intense flavour of Indian spices and spice powders, and the luxuriant texture of crumbled mava. Khoya Makhana is an elaborate dish fit to be served on special occasions.

baby corn paneer jalfrezi recipe | baby corn jalfrezi | Indian style paneer baby corn masala | baby corn and paneer sabzi | with 21 amazing images. baby corn paneer jalfrezi recipe | baby corn jalfrezi | Indian style paneer baby corn masala | baby corn and paneer sabzi has a right combination of succulent paneer and crispy veggies, perked with a varied Indian masalas along with tomato ketchup, vinegar and tomato puree. Learn how to make Indian style paneer baby corn masala. To make baby corn paneer jalfrezi, heat the oil in a wok/kadhai, add the spring onion whites and sauté on a medium flame for 1 minute. Add the green, red and yellow capsicum and sauté on a medium flame for 2 to 3 minutes, till the capsicum turn a little soft. Add the baby corn, turmeric powder, chilli powder, coriander-cumin seed powder, tomatoes, tomato ketchup, tomato purée, mix well and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the paneer, garam masala, vinegar, sugar and salt, mix well and cook on a medium flame for 1 minute. Add the spring onion greens and a little water, mix well and cook on a medium flame for 1 more minute. Serve baby corn paneer jalfrezi immediately garnished with spring onion greens. Treat your taste buds to an exciting mélange of flavours and textures brought about by the interplay of succulent paneer, juicy baby corn and colourful capsicums with a traditional baby corn jalfrezi gravy. The gravy itself is a true tongue-tickler, featuring tomato in myriad tasty forms ranging from puree to ketchup along with peppy spice powders. You will enjoy the crispy and flavourful bites of spring onions, cooked along with the veggies like capsicum and baby corn in Indian style paneer baby corn masala. Despite the large assortment of ingredients used, you will find that this sabzi is delightfully easy to prepare. Serve this baby corn and paneer sabzi with your favourite Rotis / Puris / Parathas. You can use the tasty and tender baby corn to make delicious dishes like Chilli Paneer and Baby Corn Wrap, Baby Corn Hara Masala, Broccoli, Baby Corn and Carrot Vegetable, Paneer, Baby Corn and Capsicum Satay Sticks and many more. Tips for baby corn paneer jalfrezi. 1. Do not over blach the baby corn, else they will lose their crunchiness. 2. After adding the paneer, mix the sabzi gently to avoid the paneer pieces from breaking. 3. Use of red, yellow and green capsicum lends an eye appeal to the sabzi, but if you don’t have them you can use any capsicum that is available. Enjoy baby corn paneer jalfrezi recipe | baby corn jalfrezi | Indian style paneer baby corn masala | baby corn and paneer sabzi | with step by step images.

A tantalizing dish to rustle up when you are in a hurry. Replace the paneer with mixed boiled vegetables to make subzi kadai. A hot bowlful of this subzi can perfectly match any Rotis of your choice.
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