Veg Food Items Recipies .
1. Paneer Butter Masala
Ingredients: {as per 100 gram }.
• 2 tablespoons tomato paste
• 2 cups diced onions
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon red chili powder
• 2 cups cubed paneer (Indian cottage cheese)
• 1 cup tomato puree
• 2 tablespoons chopped fresh cilantro
• Salt, to taste
• 1/4 cup heavy cream
Instructions:
1. Heat the ghee or oil in a large skillet over medium heat. Add the onions and sauté until they are softened and lightly browned.
2. Add the tomato paste, garam masala, cumin, coriander, turmeric, and chili powder. Stir to combine and cook for a few minutes until fragrant.
3. Add the paneer cubes and tomato puree and stir to combine. Cover and simmer for 10 minutes.
4. Uncover the pan and add the cilantro, salt, and heavy cream. Stir to combine and simmer for 5 minutes.
5. Serve hot over basmati rice or with naan.
2. Aloo Gobi
Ingredients: {as per 100 gram}.
• 2 tablespoons vegetable oil • 1 teaspoon cumin seeds
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 potato, diced
• 1 large head of cauliflower, cut into florets
• 1/2 cup frozen peas
• 1/4 cup water
• Salt and freshly ground black pepper
• Chopped fresh cilantro, for garnish
Instructions:
1. Heat the oil in a large skillet over medium-high heat. Add the cumin seeds and cook for about 30 seconds, stirring constantly.
2. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute longer.
3. Add the turmeric, coriander, garam masala, and cumin. Cook for 1 minute, stirring constantly.
4. Add the potato and cauliflower and cook for 5 minutes, stirring occasionally.
5. Add the peas and water and reduce the heat to medium-low. Simmer, covered, for 10 minutes or until the vegetables are tender. Season with salt and pepper to taste.
6. Garnish with fresh cilantro and serve.
3. Baingan Bharta
Ingredients: {as per 100 gram}.
• 3 – 4 large eggplants • 2 tablespoons vegetable oil • 1 teaspoon cumin seeds • 1 large onion, chopped • 2 cloves garlic, minced • 1 teaspoon ginger, grated • 2 tomatoes, chopped • 1 teaspoon ground coriander • 1/2 teaspoon ground cumin • 1/2 teaspoon garam masala • 2 tablespoons chopped fresh cilantro • Salt to taste • 1/4 teaspoon chili powder (optional)Instructions:
1. Preheat oven to 400°F. Prick eggplants in several places with a fork. Place on a baking sheet and bake for 20 minutes until soft. 2. Allow eggplants to cool and peel off the skin. Chop into small pieces and set aside. 3. Heat oil in a large skillet over medium heat. Add cumin seeds and let them sizzle. 4. Add onion, garlic, and ginger and cook until onion is softened and lightly browned, about 5 minutes. 5. Add chopped eggplant and cook until all the ingredients are combined and tender, about 5 minutes. 6. Add tomatoes, coriander, cumin, garam masala, cilantro, salt, and chili powder (if using) and mix well. 7. Simmer uncovered for 10 minutes, stirring occasionally. 8. Serve hot with naan or rice. Enjoy!4. Dal Makhani.
Ingredients:{as per 100 gram}.
•1 cup black lentils (urad dal) • 2 tablespoons ghee • 1 teaspoon cumin seeds • 1 teaspoon garlic, minced • 1 teaspoon ginger, minced • 1 onion, finely chopped • 1 green chili, finely chopped • 1 tomato, finely chopped • 1 teaspoon coriander powder• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon turmeric powder
• Salt to taste
• 1/4 cup cream
• 2 tablespoons chopped fresh cilantro
Instructions:
1. Soak the lentils overnight in water. 2. Heat the ghee in a large pan over medium-high heat. Add the cumin seeds and fry for a few seconds until fragrant. 3. Add the garlic, ginger, onion and green chili and sauté for a few minutes until the onion is soft. 4. Add the tomato and sauté for another few minutes until it is soft and mushy. 5. Add the coriander powder, garam masala, chili powder, turmeric powder and salt and sauté for a few minutes. 6. Drain the lentils and add them to the pan. Stir to combine everything together. 7. Add 2 cups of water and bring to a boil. Reduce the heat to low, cover the pan and simmer for 25 minutes or until the lentils are cooked through and soft. 8. Add the cream and cilantro and simmer for a few more minutes. 9. Serve the dal makhani hot with rice or naan. Enjoy!5. Chana Masala.
Ingredients: {as per 100 gram}.
• 2 cups cooked chickpeas • 1 tablespoon vegetable oil • 1 large onion, finely chopped • 2 cloves garlic, minced • 1 tablespoon freshly grated ginger • 2 teaspoons garam masala • 1 teaspoon chili powder • 1 teaspoon ground cumin • 1/2 teaspoon turmeric • 1/2 teaspoon ground coriander • 1/4 teaspoon cayenne pepper • 1/2 teaspoon sugar • 1 (14.5-ounce) can diced tomatoes • Salt to taste • 1/4 cup chopped fresh cilantroInstructions:
1. Heat the oil in a large skillet over medium-high heat. 2. Add the onion and cook, stirring frequently, until golden brown, about 8 minutes. 3. Add the garlic, ginger, garam masala, chili powder, cumin, turmeric, coriander, cayenne pepper and sugar and cook, stirring constantly, until fragrant, about 1 minute. 4. Add the tomatoes and bring to a simmer. 5. Add the cooked chickpeas and simmer for 10 minutes, stirring occasionally. 6. Season with salt to taste and stir in the cilantro. 7. Serve hot over cooked basmati rice. Enjoy!6. Malai Kofta
Ingredients: {as per 100 gram}.
For Kofta: • 2 cups grated paneer • 2 potatoes, boiled, peeled and mashed • 2 tablespoons cornflour • 2 tablespoons chopped cashew nuts • 2 tablespoons chopped raisins • 2 tablespoons chopped coriander leaves • 2 teaspoons garam masala • Salt to taste For Gravy:• 2 tablespoons oil • 2 cloves • 2 green cardamoms • 1 cinnamon stick • 2 bay leaves • 1 onion, chopped • 1 teaspoon ginger-garlic paste • 2 tomatoes, chopped • 1 teaspoon red chilli powder • 1 teaspoon coriander powder • 1/2 teaspoon turmeric powder • 1/2 cup cream • Salt to taste • 2 tablespoons chopped coriander leaves Method: 1. For the koftas, mix together the paneer, potatoes, cornflour, cashew nuts, raisins, coriander leaves, garam masala and salt in a bowl. 2. Divide the mixture into 12 equal portions and shape them into round balls. 3. Heat the oil in a kadhai and deep fry the koftas until golden brown. 4. For the gravy, heat the oil in a pan and add the cloves, cardamoms, cinnamon and bay leaves. 5. Add the onion and sauté for 3-4 minutes. 6. Add the ginger-garlic paste and sauté for a minute. 7. Add the tomatoes, red chilli powder, coriander powder and turmeric powder and cook for 4-5 minutes. 8. Add 1 cup of water and bring the mixture to a boil. 9. Add the cream and cook for a few minutes. 10. Add the fried koftas to the gravy and simmer for 5-7 minutes. 11. Garnish with coriander leaves and serve hot.
7. Shahi Paneer.
{as per 100 gram}.
• 400g Paneer cubes
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2 cloves
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 cup tomato puree
• 1/2 cup cashew paste
• 1/2 cup cream
• Salt to taste
• 2 tablespoons chopped coriander
Instructions:
1. Heat the oil in a pan. Add the cumin seeds, bay leaf and cloves. 2. When the cumin seeds splutter, add the ginger and garlic pastes and sauté for a few seconds. 3. Add the red chilli powder, coriander powder, garam masala powder, turmeric powder and cumin powder. 4. Sauté for a few seconds, then add the tomato puree and cashew paste. Cook for 2-3 minutes, stirring continuously. 5. Add the paneer cubes, cream, and salt. Simmer for 5 minutes. 6. Garnish with chopped coriander leaves and serve hot with chapatis or naan.8. Vegetable Biryani.
Ingredients: {as per 100 gram}.
• 2 cups basmati rice • 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 large carrot, diced
• 1 red pepper, diced
• 1 cup frozen peas
• 1/2 cup cashews
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 2 cups water
• 2 tablespoons yogurt
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
Instructions:
1. Rinse the rice in cold water a few times and set aside. 2. Heat the oil in a large pot over medium heat. Add the onion, carrot, and pepper and cook until softened, about 5 minutes. 3. Add the peas, cashews, cumin seeds, garam masala, coriander, turmeric, cayenne pepper, and salt. Stir to combine. 4. Add the garlic and ginger and cook for another minute. 5. Add the rice and stir to combine. 6. Add the water and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes. 7. Add the yogurt and stir to combine. Cover and cook for another 5 minutes. 8. Turn off the heat and stir in the cilantro and mint. 9. Serve the vegetable biryani warm. Enjoy!9. Paneer Tikka Masala.
Ingredients: {as per 100 gram}.
• 2 cups of cooked aneer (cubed)
• 1/2 cup of diced onion
• 1/2 cup of diced tomatoes
• 1/2 cup of chopped cilantro
• 2 tablespoons of minced garlic
• 2 tablespoons of minced ginger
• 1 tablespoon of garam masala
• 1 teaspoon of cumin powder
• 1 teaspoon of coriander powder
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of red chilli powder
• 1/4 teaspoon of black pepper powder
• Salt to taste
• 2 tablespoons of cooking oil
Instructions:
1. Heat oil in a pan over medium heat.
1. Heat oil in a pan over medium heat.
2. Add the onion, garlic and ginger and sauté for 2 minutes.
3. Add the tomatoes and cook for another 2 minutes.
4. Add the garam masala, cumin powder, coriander powder, turmeric powder, red chilli powder, black pepper powder and salt and mix well.
5. Add the cooked aneer and mix everything together.
6. Cook for 5 minutes, stirring occasionally.
7. Add the cilantro and mix well.
8. Serve hot with roti or naan. Enjoy!
10. Palak Paneer.
