INDIAN VEGETARIAN RECIPES
Here is the list of indian vegetarian recipes for you. Click on any recipe below to view the directions to create these delicious indian vegetarian recipes. We have Indian vegetarian recipes for you to make. Enjoy these recipes and do let us know your feedback.
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KADAI PANEER
Ingredients : 500 gms paneer, 100 gms capiscum, 2 tsp coriander seeds, 5 whole red chillies
½ tsp dry fenugreek leaves, 2 chopped green chillies, 2 tsp chopped ginger, 4 chopped tomatoes
2 tbsp chopped coriander, 3 tbsp ghee, Salt to taste, 6 cloves garlic mixed with water for the paste
Method :
Slice the paneer and capiscum into thin long strips. Pound the coriander seeds and chillies together. Heat the ghee add the garlic paste and cook on a slow flame for a few seconds. Add the capiscum and the pounded spices and cook on a slow flame for a few seconds. Add the green chillies and ginger and fry again for a few seconds.
Add dry fenugreek leaves and salt and fry again for a seconds. Finally add the sliced paneer and cook for a few minutes. Sprinkle coriander on top and serve hot.
KASHMIRI DAM ALOO
Ingredients : 5 potatoes, 2 tsp deghi mirch, 2 tsp saunf powder, ½ tsp sund powder,½ tsp garam masala
2 to 3 lavang, 2 badi elaichi, 1 small stick dalchini, 1 choti elaichi, Oil, Salt to taste
Method :
Boil and peel the potates leave them to cool at room temperature. Make small holes in boiled potatoes with the help of a fork from all sides. Heat oil in the kadai and deep fry these boiled potatoes on a low flame so that they get fried inside also.
Sprinke a hand full of water over these potatoes while in oil only and when they have become red. Take out potatoes in a dry dish. Take another pan with lid and put oil for cooking.
When hot put laung, badi elaichi, dalchini, choti elaichi and let fry till the sweet aroma comes out. When done put deghi mirch and put a mug of water immediately otherwise the curry would become black. Now put rest of the masalas in this curry and bring to boil for 5 mins. Put the fried potatoes in this curry and cover the pan with a tight lid. Simmer for 1 hr. and keep on checking in between so that water does not dry. Replace from heat when the gravy has becomes thick and oil has come up. Ready to serve.
PAPAD STUFFED CONE
Ingredients :
Pakeeza Masala Papad 1 piece, 1 boiled potato, salt to taste, chopped green chilly 1/2, few chopped coriander leaves, dried mango powder 1/4 teaspoon, oil, cumin seeds 1/4 teaspoon
Method :
Mesh boiled potato and mix it with salt, green chilly, coriander leaves and dried mango powder. Fry it in oil with cumin seeds for 1 minute. Cut the papad in two pieces from center. Wet nicely the half papad and fold it in cone shape.
Now fill the potato mixture in it and seal the edges using water. Fry it in oil as per requirement.
ROASTED MASALA PAPAD
Ingredients : Pakeeza Masala Papad 1 piece, 1 small Onion, 1 small tomato, salt to taste, indian seasoning powder, coriander leaves finely chopped to sprinkle on the papd, lemon juice to sprinkle on the papad
Method :
Slice onion and tomato into thin pieces, add indian seasoning powder and salt and mix well. Roast the papad in microwave oven for 1 minute or until it is roasted completely. Remove from oven and spread onion and tomato mixture on papad. Sprinkle chopped coriander leaves and lemon juice.
PAPAD CURRY
Ingredients : Pakeeza Masala Papad 3-4 pieces, turmeric powder, coriander powder, mustard oil or vegetable oil, red chilli powder, fresh green chillies, salt, cumin seeds
Method :
Heat a wok and put big spoon of mustard oil or vegetable oil in it. Add 1/2 teaspoon of cumin seeds. Make small pieces of fresh green chillies as required. Add half teaspoon of turmeric powder. Add 1/4 teaspoon of red chilli powder. Add two teaspoon of coriander powder. Stir the spices on medium flame for 30 seconds. Then add water in the wok. Leave the curry to boil. Make small pieces of papad and add it into the boiling curry. Add salt according to your taste. Let it cook for one more minute. Now papad curry is ready, put it in a bowl and garnish it with freshly cut coriander leaves