Category: Vegetable Curry

Malai Kofta


Malai Kofta is a popular North Indian vegetarian dish consisting of paneer balls afloat a creamy gravy. It’s Main Course of Indian cuisine. In the simplest form, koftas consist of Mashed Paneer with spices. Malai means cream and kofta are fried dumpling balls. usually they are made up of mashed potatoes, with or without paneer. other kofta gravy recipes on my blog are Makhani Chicken Kofta and Chicken Kofta Curry(it’s a non-vegetarian dish)

To prepare this malai kofta recipe the koftas are made with potatoes and paneer. these melt in the mouth koftas are soaked in a creamy, sweet and mildly spiced curry. One can use store-bought Paneer or Homemade.

Makhni means cream based gravy which is prepared using tomatoes cooked along with Indian spice ,butter & cream added for a smooth texture.Koftas in India are usually served cooked in a spicy /mild, curry/gravy and are eaten with Cooked rice or a variety of  Indian flatbreads like Naan

 Ingredients For kofta

 Paneer 250 gm

 Potatoes 2 boiled & mashed

 Salt to taste

 Garam masala 1/4 tsp

 Corn flour 1 1/2 tbsp

 Refined flour 1 tbsp

 Onion Finely Chopped 1 small

 Green chilli finely Chopped 1

Ginger Grated 1 tbsp

Garam Masala 1/2 tsp

Green Coriander leaves 1 tbsp finely chopped

Cashewnut pieces 1 tbsp

Raisins 10-12

Additional refined flour 2 tbsp (for rolling)

Oil for Frying

Ingredients for gravy

Butter 150 gm

Tomato,blanched ,deseeded & pureed 500 gm

Salt to taste

Fresh  cream 100 gm

Kasoori methi powder 1 tsp

Sugar 1 tsp (optional)

Kashmiri chilli powder 1 tsp

Red chilli powder 1 tsp

Cumin powder 1 tsp

Water as required for gravy

 Method

In a bowl add all ingredients mentioned above for kofta except oil ,cashew nut & raisins mix  & make equal size ball.Take a portion of mixture flattened on palm. stuffed cashew nuts & raisins. close properly using palm make a ball.put additional flour in a plate for rolling .make balls of entire mixture & roll in additional flour.

Heat oil in a pan deep fry Fry 3 or 4 balls at a time until they are a golden brown and keep aside on an absorbent paper. In another pan add half quantity of butter .add 1 tsp of oil to prevent burning of butter.add tomato puree, red chilli powder ,sugar, Kashmiri chilli powder ,kasoori methi powder,cumin powder & cook for 5-6 min.then add water  & salt to adjust gravy consistency.  once it started boiling add rest of butter & simmer on low heat for 5-10 minutes.add fried Koftas so that koftas in a gravy. Turn off heat & add cream stir carefully .Serve with Rice/naan.

 Tips :-1)While adding salt in gravy always be careful as we added salt in kofta too.Adjust spices as per own taste buds.

 2)Stuffing of nuts are optional if one doesn’t like can skip it.

 3)If serving malai kofta later, you can just prepare the gravy and add koftas while serving. these koftas are really soft. so if you add them before and serve them later, they will break. add only if ready to serve immediately.

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Paneer Magaz Masala


Paneer magaz  masala is a  vegetarian dish that combines paneer with a medium spicy and creamy gravy.Seeds of musk melon that are usually dried  used to add flavor to rich Indian dishes and desserts. A cream white shell with a soft oval kernel inside. Magaz is the Hindi name for Muskmelon seeds.Easily available at grocery store.It’s paste form, it adds to the consistency of gravies for curries and when mixed with Indian spices.

Ingredients

Paneer – 250 g

Onion- 1(large size) chopped

Tomato puree-150 grams

Ginger garlic paste – 1 tbsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Garam masala – 1/2 tsp

Melon seeds 2 tbsp  soaked & grind

Kashmiri red chilli 1 tsp

Kasoori methi (dried fenugreek leaves) – 1 tsp

Oil – 1 tsp Butter – 1 tbsp

One small bay leaf

Green Cardamom – 1

Cinnamon stick – 1″

Fresh cream – 1 cup

Method

Heat oil in a pan and saute onions until translucent. Remove from heat and let it cool. Grind it to a fine paste. Heat a tbsp of butter and add bay leaf, cinnamon stick, and cardamom.Add grind onion paste.Add ginger garlic paste and saute for 3 minutes over medium heat. Add chili powder, coriander powder, garam masala, salt & Kashmiri red chilli powder.Stir everything together and let it cook for 5 minutes.Add half of the tomato puree & mix well. Add the rest of the paste little at a time, check for the right amount of sour taste and add more.Cook this mixture until the raw smell of the spice and tomato disappears. It takes about 10 to 15 minutes.Add magaz paste cook for 2-3 min & cream to the onion tomato gravy and bring it to a boil.Finally, add paneer, crushed kasoori methi and a cup of water or more if required. Let it cook for 5 to 8 minutes and turn off the stove.Serve with Roti/ Naan

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Aloo Palak


Spinach is an excellent source of lots of vitamin & minerals.It is a very good source of dietary fiber, Spinach means Palak in Hindi language. It is a leaf-based  dish eaten in the Indian Subcontinent with bread such as roti or rice.Potatoes means aloo in hindi .its a dish cooked with Spinach, potatoes & Indian Spices.

Ingredients

3 potatoes, peeled and cubed, (lightly sauteed in 1/2 tbsp of oil)

2 bunches spinach chopped

1/2 tsp cumin seeds

2 onions finely chopped

1-2 tomatoes chopped or puree

2 green chillies slit

1 tsp ginger garlic paste

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

1 1/2 cups water

salt to taste

1/2 tsp garam masala powder

1/2 tbsp cream optional

1/2 tsp Dry Fenugreek leaves

2 tbsp oil

Method
Heat oil in a heavy bottomed vessel, add cumin seeds and let them splutter. Add the onions and green chillies and sauté the onions till they turn transparent.Add ginger garlic paste and fry further for 3-4 minutes.add tomatoes and cooked now add turmeric powder ,red chilli powder and coriander powder and combine well.Add the spinach and let it cook for 4-5 minutes. Add the fried potato cubes and combine. Cook on low heat for 7-8 minutes.Add the water and salt and cook on medium heat for 12-15 minutes or till the potatoes are tender. Add malai, garam masala powder dry fenugreek leaves and combine.Reduce flame, cover and cook for a mt. Turn off heat and serve hot with Rotis or steamed rice.
Tips -if you want u can use spinach paste too,a taste will be same.

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Aloo Gobhi Curry


Boiled Potatoes & fried Cauliflower Florets ,Seasoned & simmer with Indian Spices.

Ingredients

  • Boiled potatoes 4 med size cut in chunks
  • Cauliflower florets 2 cup
  • Mustard Oil ?any cooking oil 2 tbsp
  • Onion sliced med 2
  • Tomatoes chopped 3
  • Ginger garlic paste 1 tbsp
  • Turmeric powder 1/2 tsp
  • Red chilli powder 2 tsp
  • Cumin powder 1/2 tbsp
  • coriander powder 1 tbsp
  • Garam masala 1 tsp
  • Bay leaf 2
  • Cumin seeds 1 tsp
  • Salt to taste
  • Green coriander leaves chopped 1 tbsp
  • Water 1 cup or as required for gravy

Method

  1. Heat oil in a pan then adding Cumin seeds once it crackled add bay leaf.add cauliflower cook till it became brown on top.remove from oil keep aside .
  2. using same pan adding sliced onion cook till it becomes translucent.add ginger garlic paste cook till raw aroma goes off.Add tomatoes & dry powder except garam masala powder cook till start leaving oil.
  3. add cooked cauliflower & boiled potatoes.mix properly so it coated with masala mixture.add salt & garam masala powder.give a good stir .add water & boil .once start boiling simmer to low heat for 10 min .so that vegetables absorb gravy .
  4. Check seasoning & curry desired consistency.turn off heat add chopped green coriander leaves.Serve with Rice or chappati
My Tip: Cook preferably in mustard oil.it gives an awesome flavor.
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Paneer Bhurji


Scrambled Cottage cheese cooked with Indian spices & seasoned

Ingredients

  • Paneer 250 gms
  • Onions 2 small
  • Tomatoes 2 medium sized
  • Green chillies 2-3
  • Bay leaf 1
  • salt as per taste
  • Turmeric powder 1/4 tsp
  • Garam masala powder 1/4 tsp
  • Kasoori methi(dried fenugreek leaves) 1/2 tsp
  • Oil 2 tsp
  • Milk 1/2 cup
  • butter a dash
  • Green coriander leaves for garnishing

method

  1. Take 2 tsp of oil in a pan, add chopped onions and a bay leaf.Saute onions on medium flame. After onions turn light brown, add chopped tomatoes and mix well.
  2. Add green chillies, salt, turmeric powder, garam masala powder and paneer.Now add kasoori methi ,a dash of butter and 1/2 cup of boiled milk. Mix well and let it cook on high flame for few seconds but stirring very frequently.
  3. So as to avoid sticking of paneer to the bottom of a pan.Now lower the flame and let it cook for few minutes if needed add few spoons of water.
  4. Cook till oil separates out from the mixture. Garnish with coriander leaves
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Bhareli Vangi


Stuffed Baby eggplant & cooked  with Indian spices.

ingredients

  • 10 baby brinjal
  • 10 tsp desiccated coconut
  • 8 tsp roasted & crushed peanut powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp chili powder
  • 1/4 tsp garam masala/Goda masala
  • 2 tsp tamarind pulp
  • 2 tsp jaggery water
  • 1/2 tsp cumin seeds
  • Salt to taste
  • 1 /2 tsp Mustard seeds
  • oil for cooking
  • water 1/2 cup for gravy

Method

  1. prepare stuffed in a bowl add turmeric powder ,red chilli powder,desiccated coconut ,crushed peanut powder,salt & Goda masala or garam masala.
  2. wash & dry brinjal. cut into four leaving them attached only at the stem. stuffed brinjal with masala .Heat oil in a pan adding mustard seeds & cumin seeds.once it crackled keep stuffed brinjal in a  pan .
  3. pour water & cover till it cooked & become soft.Now add tamarind and jaggery water. Add salt to taste(be careful as we add salt in stuffing too).Serve hot with rice or Chappati.
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Paneer Butter Masala


Cottage cheese simmered In Makhani Gravy

Ingredients

  • Paneer – 250 g
  • Onion- 1(large size) chopped
  • Tomato puree-150 grams
  • Ginger garlic paste – 1 tbsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Garam masala – 1/2 tsp
  • Cashewnuts 10-12 soaked & grind
  • Kashmiri red chilli 1 tsp
  • Kasoori methi (dried fenugreek leaves) – 1 tsp
  • Oil – 1 tsp Butter – 1 tbsp
  • One small bay leaf
  • Black cumin seeds – 1/2 tsp
  • Cardamom – 1
  • Cinnamon stick – 1″
  • Fresh cream – 1 cup

method

  1. Heat oil in a pan and saute onions until translucent. Remove from heat and let it cool. Grind it to a fine paste. Heat a tbsp of butter and add bay leaf, black cumin seeds, cinnamon stick, and cardamom.
  2. Add grind onion paste.Add ginger garlic paste and saute for 3 minutes over medium heat. Add chili powder, coriander powder, garam masala, salt & Kashmiri red chilli powder
  3. Stir everything together and let it cook for 5 minutes.Add half of the tomato puree & mix well. Add the rest of the paste little at a time, check for the right amount of sour taste and add more
  4. Cook this mixture until the raw smell of the spice and tomato disappears. It takes about 10 to 15 minutes.
  5. Add cashew paste cook for 2-3 min & cream to the onion tomato gravy and bring it to a boil.Finally, add paneer, crushed kasoori methi and a cup of water or more if required. Let it cook for 5 to 8 minutes and turn off the stove.
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Matar Paneer


Cottage cheese & Green peas Cooked in Indian spices

Ingredients
Frozen or fresh Green Peas – 1 cup
Paneer – 250 gm
Mustard Oil /any cooking oil – 1 tbsp + 2 tsp
Cumin seeds – 1 tsp
Onion – 1 medium chopped
Ginger – ½ inch piece, finely chopped
Garlic cloves – 2, chopped
Green chilies – 2 chopped
Tomato – 3 chopped
Turmeric powder – ¼ teaspoon
Red chilli powder – 1 teaspoon
Kashmiri red chilli pwd 1/2 tsp ( it gives a nice color) optional
Coriander powder – 1 teaspoon
Garam masala – ½ teaspoon
Kasoori methi -1 tsp
Salt – to taste
Water – 1 cup
Method
Boil the green peas in microwave for 1-2 min or u can do on stove
Heat 1 tbsp oil in a pan.add cumin seeds, let it crackle.Add ginger, garlic and green chili for a minute.cook till raw aroma goes off.Add onions with salt and cook till it becomes pink in color.Add tomatoes and cook till it becomes little soft.Let it cook a bit and grind into smooth paste.( before grinding let masala be cooled down).Heat remaining oil in the same pan on medium heat. add grind paste and all dry spices except kasuri methi & garam masala.cook till gravy leaves oil.now add kasuri methi & garam masala.
Add water and let it simmer for 2-3 minutes.check salt.
Stir in boiled peas and paneer and simmer again for 3-4 minute or u get desired consistency.Serve with roti, rice or paratha.
Tips
Plz adjust oil quantity & spices as per ur taste bud.

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