10 Popular Indian Vegetarian Recipes

indian-vegan-recipes

1. Cream Mushroom Curry :

cream-mushroom-curry-bombaybelly

Cream Mushroom Curry is a delectable choice for Chapathis and Rotis. Mushroom is a very good source of Vitamin D, dietry fibre and vitamin B complex. The main ingredient of this curry is mushroom and cream. Let us look at the yummy recipe and enjoy.

 

Main Ingredients for recipe:

Butter – 1 tablespoon, Oil – 2 tablespoons, Mushrooms – 5 cups, Fresh Thyme – 2 sprigs, Crushed cloves – 2, Cream – 1 cup 250ml – 3 teaspoons, Milk – 1 cup, Lemon, juice for taste, Salt & Pepper, Parsley chopped 2 tablespoons

 

Making Cream Mushroom Curry Recipe:

Olive oil and butter heat them together.

Add mushroom and thyme and season with salt and pepper.

Fry the mushroom until gold and then add the garlic and ginger, fry until you feel the aroma of ginger and garlic

Pour cream and milk, allow to simmer gently for 5-10 min.

Season with pepper, salt and lemon and add parsley.

Serve and enjoy

2. Malai Kofta :

 

Malai Koftha is a very famous recipe in India, Koftha is defined as meat balls but when it comes to malai it means grated paneer. Let us see how this recipe is made.

There are many varieties of malai koftha which was originally from Mughal cuinsine. Kofthas are made of grated paneer and mashed potato along with nuts if needed.

 

Ingredients for recipe:

To prepare puree, Big Onion – 1, Ginger/ Garlic – 1 teaspoon, Medium Tomatoes : 3, Cashew nuts: 5-6, Water – 1/2 cup

 

Gravy Preparation:

Butter: 1 tablespoon

Oil: 1 tablespoon

Bay Leaf: 1

Cinnamon Stick: 1/4 inch piece

Cloves – 2-3

Green Cardamom – 2

Red Chilli powder – 1 1/2 teaspoons

Coriander powder- 1 teaspoon

Water – 1/2 to 3/4 cup

Garam masala – 1/2 teaspoon

Kasoori methi – 1 teaspoon

Heavy cream or malai – 1/4 cup

 

Kofta Preparation:

Potato – 2 small

Panner – 1 cup

Corn Flour – 3 tablespoons

Garam Masala – 1/2 teaspoons

Cashews – 1 tablespoon, chopped

Raisins – 1 tablespoon

Oil – for deep frying

Salt as required

 

How to make malai

Take tomato, onion, ginger, garlic, cashew nuts and water in the pan and let it simmer for 15minutes.

When these become soft, cool them down and grind the same.

Heat the butter and add all the spices. Fry for 30 seconds, until you get nice aroma.

Add puree, sprinkle salt and mix.

Once the puree becomes of thick consistency, add red chilli and coriander powder.

Add water, mix well and cook for a minute.

Add crushed kasthori methi and let it cool down.

 

Making  Malai Koftha Recipe :

Mix grated paneer, boiled mashed potato, flour, cashews, raisins, garam masala, and salt.

Knead the dough and mix in equal portions and make smooth balls.

While your shaping the balls, heat the oil and then start frying them.

Once they become brown, remove them and place on paper towel lined plate.

Repeat the same for all kofthas and dip them while serving hot. Add cream to bring the consistency.

Serve them hot and enjoy

 

3. Kerala Vegetable Stew :

Kerala-Vegetable-Stew-Recipe-Bombaybelly

Vegetable stew recipe is the absolutely delicious and This is very well known recipe in Kerala, there are many different combinations of stew. Vegetable stew provides high fibre, vitamin E and rich in omega 3 fatty acids, which is an excellent replacement for cosmetic creams. This is vegetarian dish most popular in the Indian subcontinent.

 

Main ingredients for recipe:

Medium sized carrots, peeled and chopped – 2, Large potato, peeled and chopped – 1, Peas – 1 cup, French Beans – 80 grams, Shallots – 5-6, Garlic chopped – 3-4, Ginger – 1 inch, Green Chillies – 2-3, Cinnamon – 1.5 inch, Cloves – 4-5, Black Pepper – 1 teaspoon, Coconut milk – 2.5 cups, Curry leaves – 15, Salt as required, Sugar as required, Coconut oil – 2-3 tablespoons

Stew preparation:

Heat coconut oil and add all the spices, fry for 30 seconds.

Boil all the vegetals for 2 whistles and add them to the spices.

Fry them for few seconds, add pepper powder and salt

Finally, add the coconut milk, let it simmer for few seconds

Serve hot with appam, puttu or idiyappam and enjoy

 

4. Channa Masala :

 

Channa -Masala-Bombaybelly

Channa is high in protien and very simple recipe to prepare at home. This is the most popular north Indian vegetarian recipe. Channa masala is delicious and healthiest  indian food .

 

Ingredients for recipe:

Onions – 1 cup, Ginger/Garlic paste – 1tsp, Chilli powder – 1/2 tsp, Turmeric powder – 1/2 tsp, Bay leaf – 1, Cinnamon – 1, Cloves – 3, Cardamoms – 3, Onions – 1/2 cup, Green Chilli – 1, Garam masala – 1 1/4, Kasthooi methi – 1/4, Amchur – 2 pinch, Oil as needed, Salt as needed

Preparation:

Wash chickpeas and soak for 6-8 hours and cook for three whistles.

Saute onions, add ginger/garlic paste and add tomatoes fry until it turns soft.

Add chili and turmeric and add until raw smells go. Blend to smooth paste.

Saute cinnamon, cloves, bay leaf and cardamom in oil and add chopped onions and then chilli, fry until golden.

Add the blended paste and add masala powder for 1 to 2 minutes.

Use channa cooked water as needed and boil for 3 to  minutes until it reaches desired consistency

Add kasuri methi, amchur, and coriander leaves.

Serve and enjoy the curry.

 

5. Paneer butter masala :

Paneer butter masala - indian-food-bangkok

Paneer butter masala is an Indian veg dish of marinated paneer cheese served in a spiced gravy.This is a very popular recipe and very delicious, which is high in protein. This is a very popular recipe and very delicious, which is high in protein.

 

Ingredients for recipe:

Onions – 3 cups, Tomatoes – 3, Cashew nuts – 10, Butter – 1 1/2, Garam masala powder – 1/2, Coriander powder – 1tsp, Kashmiri red chilli – 1/2, Sugar – 3/4, Bay leaf – 1, Cardamom – 3, Cinnamon – 1, Cloves – 2 to 3, Ginger/Garlic – 1.5 tsp, Paneer – 250gms, Kasuri methi – 1/2, Cream – 3tbsp, Coriander leaves, Oil as needed, Salt as needed

Preparation:

Heat oil and add onions and fry until they turn transparent.

Next, add tomatoes, fry them with salt for 3 minutes. Cook until it turns mushy.

Add all the spice powders, blend it to smooth paste.

Heat butter and add all the dry spices, fry for 2 minutes.

Add ginger and garlic until the raw smells go off.

Add the blended puree, then add red chilli powder. Cook until the gravy thickens.

Add paneer and kasuri methi. Stir well and cook for 3 minutes.

Serve and enjoy the recipe.

6. Gobi Manchurian :

Gobi-Manchurain-Indian-Vegetarian-Recipe

One of the most popular recipe from indo chinese cuisine, this is very famous in all street stalls in India.

 

Ingredients for recipe:

Cauliflower florets – 250gms, Plain flour – 1/3 cup, Corn flour – 3 tablespoons, Pepper – 1/4, Salt as needed, Oil for deep frying

Sauce Preparation:

Ginger/Garlic finely chopped

Green chilli chopped finely

Bell pepper – 1/4 cup

Onions/ Spring onions – 1/3 cup

Soya sauce – 1 tablespoon

Red Chilli sauce – 1 tablespoon

Vinegar – 1 tablespoon

Red chilli paste made by using red chilli powder

Sugar – 3/4 tablespoon

Salt as needed

Pepper coarsely crushed

Handful spring onions chopped for garnishing

 

Preparation:

Clean the gobi, cut them in cubes and place them in hot water for 5minutes

Make the batter by adding cornflour, plain flour, pepper and salt to a mixing bowl.

Coat the Gobi florets well and fry them until brown.

Heat the oil pan add garlic, ginger, and chilies, saute for a minute or two then add capsicum, spring onions.

Add soya sauce, red chilli paste, sugar, red chilli sauce, and vinegar.

Cook to medium heat until the sauce thickens

Allow the sauce to cool for a minute and then add fried cauliflower and stir

Garnish gobi Manchurian with spring onions and serve immediately.

 

7. Dal Makhani:

 

Dal-Makhani-Indian-recipe-Bombaybelly

Dal makhani is popular vegetarian dish from the Punjab region of the Indian subcontinent. This is a very simple, common and yet very famous because of its known protein content

 

Ingredients for recipe:

Urad Dal – 3/4 cup, Red kidney beans – 1/4 cup, Cumin seeds – 2 teaspoons, Garlic cloves, chopped – 8, Gingerroot, chopped – 1 inch, Garam masala powder – 1 teaspoon, Fresh cream – 1/2 cup, Red chili powder – 1 teaspoon, Butter – 3 tablespoons, Tomatoes – 2, Onion – 1, Oil – 1, Salt.

Procedures:

Soak black urad dal and rajma overnight

Cook the soaked dal with rajma, ginger, salt, red chilli powder.

Add the Onion, ginger, garlic finely and also add chopped tomatoes.

Heat the oil and butter, add the cumin seeds and chopped onions and fry till golden brown

Saute tomatoes until mushy and add the smashed rajma/urad dal.

Add little water and fresh cream along with garam masala. Let it simmer for another five minutes.

Finish off with kastoori methi and serve hot with naan or paratha.

8. Palak Paneer :

Paalak-Paneer - indian-food-bangkok

This is a combination of spinach and paneer, its high on iron content and protein which is very essential vitamins/minerals for our body. Let us see how to make this delicious recipe.

 

Ingredients for the recipe:

Paneer  – 150gms, Spinach – 100gms, Green Chillies – 2-3 deseeded, Onions Chopped – 3/4 cups, Tomatoes – 1/2 cup, Fenugreek Leaves – 1/4, Coriander powder – 1/2, Jeera powder – 1/2, Garam Masala – 1/4, Garlic/Ginger – 1 tsp, Cinnamon – 1 inch, Cardamoms – 2 greens, Cloves – 2, Jeera – 1/8, Butter, Fresh cream.

Curry preparations:

Fry the paneer for 2-3 mins and drop them in water. Leave them for 10-15 mins.

Drain and keep them aside.

Add green chillies fry for few minutes and add spinach as well, again fry for few minutes.

Grind spinach with green chillies smoothly.

 

How to make palak paneer gravy

Heat oil and add all the spices.

Add ginger/garlic paste.

Add tomatoes and salt and fry until they turn mushy.

Add all the powders and saute for few minutes.

Pour half cup of water and cook until it thickens.

Add the spinach puree and mix well. Cook until it bubbles out.

Add paneer and mix. Switch off.

Serve palak paneer with naan, roti or rice.

 

9. Manathakkali Vathal Kulambu :

Manathakkali-vatha-kuzhamb-Bombaybelly

The word Vathal denotes sun-dried vegetables which are high in vitamin D, one of the main element in forming bones. For our recipe, we are using black nightshade berries which are soaked in buttermilk for several hours or overnight and later sun dried. This sun-dried berries can be fried and served with curd-rice or rasam rice. The taste of this recipe can be turned into sour, bitter, spiced, salt and astringent. The best combination is to have with steamed white rice along with potato or beans poriyal(fried). Manathakkali vathal kulambu is one of the popular south indian vegetarian recipes and then read more about how to prepare this recipe.

 

Ingredients for recipe:

Lemon sized tamarind ball- 1, Hot water – one cup, For kuzhambu preparation, Sesame oil – 3 tablespoons, Black nightshade – 3 tablespoons, Mustard seeds – 1/2, Fenugreek powder – 1/2, Sambhar powder – 1.5 – 2 tablespoons, Dry red chillies – 1 or 2, Curry leaves – 8-10, Asafoetida or Hing – 1 pinch, Water – 2 cups, Salt as required, Rice flour – 1 teaspoon [optional], Jaggery – 1/2 teaspoon jaggery.

 

Procedures:

In a bowl, soak the tamarind in hot water for 20-30 mins further which extract the pulp. Place the pulp aside.

Heat 3 tablespoons of oil and when oil becomes hot, add mustard and let the mustard seeds crackle.

Turn the flame low, add fenugreek seeds, dry chilies 1-2, 8-10 curry leaves and 1 pinch of hing.

Maintain the low flame, and add sun-dried manathakkali vathal.

Stir continuously until the manathakkali color changes, do not burn them as this will change the taste of the curry.

Switch off the flame and add 1.5-2 tablespoons of sambhar powder, make sure you fry them in low flame.

Add the pulp and 2 cups of water along with salt, let this boil for 25-30mins in low flame until the gravy thickens, you will see the oil specks on the top.

Serve and enjoy the kuzhambu.

10. Kadai Paneer :

 

Kadai-Paneer-Indian-veg-recipe-Bombaybelly

This is also called as paneer masala. Paneer is made of cow milk which is high in protein and a substitue for meant in many vegetarian entrees of Indian cuisine. Kadai Paneer is very easy to make at home, boil fresh two liters of milk  and add two table spoons of vinegar (or) lemon juice and stir well. When the milk is curdled, wrap it in a clean muslin cloth. Place the drained paneer in a bowl of which shape you need them, after several hours we can cut in cubes and use them for preparing. Before using this paneer for recipes, we can gently fry them on all sides with ghee, add chopped coriander or any sauces of your choice and place it aside for the curry.

 

Ingredients for recipe:

Big Onion – 1, Big Tomatoes – 2 , Green Bell Peper – 1, Paneer cubes – 250gms, Garlic – 4-5, Ginger – 1 inch, Corainder Seeds – 2 Teaspoons, Dried Red chillies – 3-4, Cumin seeds – 2 Teaspoons, Fennel Seeds – 1 Teaspoon , Chilli Powder – 1 Teaspoon, Turmeric Powder – 1/2 Teaspoon,Coriander Powder – 2 Teaspoon, Garam Masala – 1 Teaspoon, Salt as required, Sugar or Honey optional, Fenugreek Leaves – dry & crushed, Oil – 1 Tablespoon

Procedures:

Take red chillies, cumin seeds, fennel seeds and coriander seeds fry and grind them coarsely

Take 1 tablespoon of oil on a pan, let it become hot and add chopped garlic and ginger semi-smashed paste.

When the color turns brown add the grinded powder and fry for a minute.

Add chopped onions and fry until it turns golden brown.

Add tomato puree and stir for 5 minutes.

Add turmeric, chili, garam masala, crushed dry fenugreek leaves, salt and sugar. Stir for a minute.

Add diced capsicum and a cup of water to the gravy and cook for 5 minutes.

Finally, add the paneer cubes and cook till the paneer is cooked.

Serve and enjoy.

 

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