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Posts Tagged ‘vegetarian’

aloo-baigan

Aloo Baigan Subzi

Ingredients :

5-6 small eggplants/baingan/brinjals
4-5 potatoes, Peeled
1 tsp cumin seeds
1/2 tsp fennel seeds
2 tsp red chilli powder
1 tsp cumin powder
2 tsp coriander powder
1 tsp turmeric powder
1 tsp dried mango powder (amchur)
2 tsp garam masala powder
Finely chopped cilantro(coriander) leaves
1 Tbsp Oil
Salt to taste

Method :

Cut the potatoes and eggplants, vertically into wedges.
Keep the cut potatoes and eggplants in salted water.
Heat oil in a deep bottomed pan (kadai), add cumin and fennel seeds.
When the seeds change color, add potatoes and saute them for 2-3 minutes.
Add all the dry spice powders and salt, mix properly.
Add the cut eggplant wedges, mix, cover and cook for 10-15 mins on a low flame.
Keep checking the veggies, after about 5 mins, and mix, so that they don’t stick to the bottom of the pan.
Add very little water, if the veggies are sticking.
When the potatoes and brinjals are cooked, sprinkle chopped cilantro (coriander).
Serve hot with chapati, puris or parathas.

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Ghugni

White Peas Subzi

Ingredients:

2 cups dried white peas
1 onion, finely chopped
2 tsp ginger garlic paste
2-3 green chilies, finely chopped
1 tomato, chopped
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chili powder
1 tsp garam masala powder
1 bay leaf
a small piece of cinnamon
1 tbsp tamarind paste
Salt to taste
Finely chopped cilantro(coriander) leaves
Oil as required

Method:

Soak the peas in water overnight or in hot water for 5-6 hours. Remove and pressure cook with a cup water for one whistle and turn off the heat.
Heat oil in a pan. Add the bay leaf, cinnamon, chopped onions and saute till the onions are transparent.
Add ginger-garlic paste, green chilies, and saute till the raw smell disappears.
Add chopped tomato, red chili powder, turmeric powder, coriander powder, garam masala powder and mix and saute till the tomato is soft.
Add the cooked peas, salt and some water used to boil peas, depending on how thick or watery you want the subzi to be.
Let it simmer on medium heat for 15-20minutes. Add tamarind paste, stir well and cook for another 5 minutes.
Garnish with chopped cilantro and serve hot with chapatis or parathas.

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Kadai Paneer

Kadai Paneer

Ingredients:

250 gms Paneer
1 Capsicum (green pepper), deseeded and cubed
2 medium onions, finely chopped
2 tomatoes, finely chopped
2-3 green chilies, finely chopped
1 tsp ginger garlic paste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
1 bay leaf
1 small piece cinnamon
Finely chopped coriander(cilantro) leaves
Salt to taste
Oil as required

Method:

Cut the paneer into thin long strips and deep fry lightly in oil. Place in lukewarm water.
Heat oil in a pan and add cinnamon, bayleaf and cumin. Saute for about 5 seconds.
Add the chopped onion and fry till the onion becomes transperant.
Add the ginger garlic paste, green chilies and saute for about 2 minutes.
Add tomatoes, red chili powder, coriander powder, turmeric powder, garam masala powder, salt and mix well.
If the masala is very dry, add little water.
Add capsicum and cover the pan and simmer it for about 5 minutes until the capsicum is cooked.
Finally add the paneer pieces and mix it well. Cover and cook on a low flame for about 3-4 minutes.
Add chopped coriander(cilantro) leaves,stir and switch off the heat. Serve hot with rotis.

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