Category Archives: Vegetarian Dishes

Saag Paneer

Prep: 20 mins + 3 hrs.  Cooking: 30 mins.  Serves 4.


  • 8 cups milk
  • 1/3 cup lemon juice
  • 1/3 cup plain yogurt
  • 1 lb 2 oz spinach
  • 2 garlic cloves
  • 3/4″ piece fresh ginger, finely grated
  • 2 green chiles, chopped
  • 1 onion, chopped
  • 2 tbs ghee
  • 1 tsp ground cumin
  • 1/2 tsp freshly grated nutmeg
  • 1/3 cup whipping cream

Heat milk kin a large saucepan until just boiling.  Reduce heat and add lemon juice and 2 tablespoons of the yogurt, stirring until curdling begins.  Remove pan from heat and allow mixture to stand for 5 minutes or until curds form.
Line a colander with cheesecloth and pour curd mixture into colander.  Leave until most liquid drains away, then gather up cheesecloth from corners, holding them together and squeezing out as much liquid as possible.  Return cheesecloth-wrapped curd to colander and leave in a cool place for 3 hours, until curd is very firm and all whey has drained.  Cut into 1 1/2″ cubes.
Steam spinach over simmering water until tender.  Squeeze out any excess moisture and chop finely.  Place garlic, ginger, chili, and onion in a food processor and process to form paste.
Heat ghee in a wok, add paste, and cook over medium heat for 5 minutes, or until ghee separates from paste.  Add cumin, nutmeg, remaining yogurt, 1 tsp salt, and 1 cup water.  Simmer for 5 minutes then transfer to a food processor, add spinach, and process until smooth.  Return to the wok, add chopped cheese and cream, and cook for 10 minutes or until sauce is heated through.

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Prep: 15 mins.  Cooking: 1 hr.  Serves 4-6.


  • 1 cup red lentils
  • 1 1/2″ piece fresh ginger, cut into 3 slices
  • 1/2 tsp ground turmeric
  • 3 tbs ghee
  • 2 cloves garlic, crushed
  • 1 onion, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/4 tsp chili powder
  • 1 tbs chopped cilantro
Place lentils and 4 cups water in a saucepan over medium heat and bring to a boil.  Reduce heat to low and add ginger and turmeric, and simmer, covered, for 1 hour or until lentils are very tender.  (Stir every 5 minutes during the last 30 minutes.)  Remove ginger and stir in 1/2 teaspoon salt.
Add ghee to a frying pan and a cook garlic and onions over medium heat for 3 minutes or until onion is golden.  Add remaining seasonings and cook for 2 minutes.  Add onion mixture and cilantro to lentils, stirring gently until just combined.  Serve immediately.

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Mushroom Bhaji

Serves 4.


  • 10 oz button mushrooms
  • 4 tbs sunflower oil
  • 1 onion, finely chopped
  • 1 fresh green chile, finely chopped
  • 2 teaspoons garlic paste
  • 1 teaspoons ground cumin
  • 1 teaspoons ground coriander
  • 1/2 teaspoons chili powder
  • Salt
  • 1 tbs tomato paste
  • 3 tbs water
  • 1 tbs chives, for garnish

Clean mushrooms and slice thickly.

Heat oil in a medium saucepan over medium heat.  Add the onion and chile and cook, stirring, for 5-6 minutes, until the onion is softened but not browned.  Add the garlic paste and cook, stirring, for 2 minutes.  Add cumin, coriander, and chile powder and cook, stirring, for 1 minute.  Add mushrooms, salt, and tomato paste and stir until all the ingredients are blended.  Sprinkle water evenly over mushrooms and reduce heat to low.  Cover and cook for 10 minutes, stirring halfway through.  Transfer to a serving dish and garnish with chives.

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Chickpea Curry

Prep: 20 mins.  Cooking: 30 mins.  Serves 4-6.


  • 14 oz tinned chickpeas, drained, liquid reserved
  • 3 tbs ghee
  • 2 onions, finely chopped
  • 1 teaspoons finely grated ginger
  • 1/2 teaspoons crushed garlic
  • 1-2 green chiles, seed and finely chopped
  • 1/2 teaspoons ground turmeric
  • 2 large ripe tomatoes, seeded and chopped
  • 1 tbs ground coriander
  • 2 teaspoons garam masala
  • 2 tbs lemon juice
  • 2-3 tbs chopped cilantro
Heat ghee in a large saucepan over medium heat and add onion, and next four ingredients.  Cook until onion is soft and golden.  Add tomato and cook until soft.  Add coriander and chickpeas, and cook for another 10 minutes.  Add 1 cup reserved chickpea liquid and cook for a further 10 minutes.  Add garam masala, lemon juice, and cilantro, and cook gently for 2-3 minutes, add more liquid if needed, to make a sauce.  Pour into a serving dish and serve immediately.

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Matar Palak

1 bunch of spinach
1 cup of green peas
1 tomato
1 onion
1 boiled potato
3 to 4 green chilies
1 teaspoons cumin seeds
A pinch of asofetida
1 teaspoons turmeric powder
Salt to taste

Cut spinach leaves and wash them properly.
Boil the cut spinach for 10 minutes in a very little amount of water.
Allow to cool for sometime. Grind the cooled spinach along with the green chilies to a fine paste.
Chop onion and tomatoes into small pieces.
Cut the boiled potato into evenly shaped cubes.
Heat oil in a pan. Add the cumin seeds and asofetida.
Add the onions,peas and tomatoes.
Fry for 2-3 mins. Add the potato cubes and allow to cook on medium flame for 5 mins.
Once the onions and tomatoes are cooked, add the spinach-chili paste to the above.
Add turmeric powder and salt to taste.
Simmer it for 10 minutes.

Serve and enjoy this authentic Indian food resepi!

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Navaratan Kurma (Turban Tadka)


2 cups mixed vegetables, boiled (Carrot, Peas, Potatoes, Cauliflower)
2 onions, chopped
2 teaspoons ginger, garlic paste
½ teaspoons turmeric powder
2 teaspoons dhania powder
1 ½ teaspoons red chilli powder
1 ½ teaspoons garam masala powder
1 cup milk
2 tablespoons whip cream
3 tablespoons ghee
Salt to taste
100 gms paneer
3 tablespoons tomato paste
4 tablespoons dryfruits (cashews, almond, kismis)
4 tablespoons crushed pineapple (optional)

Dice paneer into pieces and deep fry and keep it aside
Heat ghee in a pan, fry onions ginger garlic paste in a low flame till the ghee seperates from it.
Add tomato paste, turmeric powder, dhania powder, red chilli powder, garam masala powder, salt and little water.
Then add the boiled vegetables and let it boil for some time till the gravy is thickened.
Then add milk and cream. Boil for a minute.
Before removing from fire add the paneer pieces, dryfruits, Pineapple
Garnish with coriander or cilantro leaves.

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Vegetable Curry

Ingredients :
2 cups shelled peas
1 medium-sized cauliflower
½ cup mustard oil
1 tablespoons ginger-garlic paste
1 onion (peeled and
ground to a paste)
1 teaspoons turmeric powder
2 bay leaves
salt to taste
1 teaspoons cumin seeds
1 tablespoons coriander seeds
2 cloves
½” piece of cinnamon

Method :
Grind all the ingredients for the spice paste
Cut the cauliflower into florets.
Heat the oil and fry the onion paste together with the ginger-garlic paste till they are a light golden brown in colour.
Lower the flame and add the bay leaves.
Mix in the cauliflower pieces and the turmeric powder.
Fry over a medium heat till the cauliflower is half cooked and turns a light golden brown.
Lower the flame and mix in the shelled peas and the spice paste and 1½ cups of water.
Cover with a lid and cook over a low flame till the vegetables are cooked.
Serve hot with boiled rice.

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