Showing posts with label Spicy. Show all posts

Coorg Pumpkin Curry

This Coorg style pumpkin curry is made with ripe pumpkin, coconut and spices. It is a spicy curry unlike most other pumpkin curries.

I don't usually crave pumpkins, at least not like I crave chocolate. But recently after eating a small bowl of pumpkin curry in office, I wanted more. And telepathically, my mother in law gave me a huge organic homegrown pumpkin. What's better than a pumpkin? A HOMEGROWN one.

The thing I hate most about pumpkins is actually peeling them. By the time I got through peeling this huge pumpkin, my palms were sore with the knife handle rubbing against them, my arms ached with all that effort. But the slightly sweet yet hot spicy coconut-ty curry made it totally worth it.

I usually make a simple dry pumpkin curry by boiling diced pumpkins with some fresh green chillies and garnishing it with freshly grated coconut. Simple and easy. It lets the sweetness of the pumpkin shine through. But this time I did not want a very sweet pumpkin curry. I wanted a change. I had something in mind but absolutely no idea how to make it.

Coorg is this beautiful place nestled among the Western Ghats of India. A bunch of friends went there several years ago and we stayed in this humble but beautiful homestay with a wonderfully warm family. The family cooked up all the traditional Coorgi delicacies and I remember one of them was this pumpkin curry with coconut, unlike I had ever eaten before. So I searched online for this curry and as usual Google spewed off many results, so I had to mix and match recipes to find the ONE. I tried this dish until I made something closer to the one in memory.

Coorg Pumpkin Curry

Coorg style Pumpkin curry made with ripe pumpkin, coconut and spices.

Recipe Type: Side
Cuisine: Indian
Prep Time: 30 minutes
Cook time: 40 minutes
Yield: Serves 3-4

Ingredients:

3 cups diced Pumpkin
3-4 tsp Oil
1 tsp Mustard seeds
6-8 Curry Leaves
1 Onion
2-3 Garlic cloves
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Turmeric Powder
1/2 cup grated Coconut or 1 cup of Coconut milk
1 tsp Tamarind pulp
3-4 dry red Chillies or 1-2 tsp of red chilli powder
1-2 tsp of Jaggery powder or Sugar
1 cup Water
Salt
Fresh Coriander leaves for garnish

Method:

Heat oil in a pan and add the mustard seeds.
Once they splutter, add the curry leaves, finely chopped onion and garlic. Fry until the onion is translucent.
Add the pumpkin.
Add the turmeric and water and cover and cook until the pumpkin is done.
If using grated coconut, grind together the coconut, tamarind, dry red chillies or chilli powder, cumin powder and the coriander powder with a little bit of water to make a fine masala paste.
Add it to the pumpkin in the pan and cook for 6-8 minutes.
If using coconut milk, then add the coconut milk along with the coriander powder, cumin powder, red chilli powder and the tamarind paste to the pumpkin and cook on low heat for 3-4 minutes.
Add salt and the jaggery powder or sugar and mix well.
Serve hot.

Gojju Avalakki | Tamarind Beaten Rice

gojju puliogare puliyogare avalakki tamarind beaten rice khatta poha

Some things get better with time - wine, cheese, wounds are some. I am inclined towards believing this Gojju Avalakki is one of them too.

I made it for breakfast yesterday, and I thought it was good. But was it good enough to surpass all those Drafts I have and immediately make it to the blog? I wasn't so sure. May be it could wait a week? This was the first time I made it. I've eaten it before but never cooked it myself, so I overestimated the quantity and made enough for breakfast and more. So when I had my 5pm hunger pangs, I took it out of the fridge and microwaved it. One spoon down and I was thinking, this is good... Second spoon and I was like this IS GOOD and I have to take photos before I finish this entire bowl.

Then it was a rush to catch the last few rays of natural light and no time to think about composition or background or anything, just click click click and hope they turned out good enough. I'm happy with the clicks.

Gojju Avalakki or Huli Avalakki is a simple and quick dish from Karnataka that is made with beaten rice or poha or avalakki and tamarind. It is flavored with Sambar or Rasam powder.

I searched online for recipes and found so many different versions. A lot of them powdered the beaten rice and somehow that did not appeal to me. I like the texture of the beaten rice flakes, so I skipped that step. A lot of the recipes also used both rasam and sambar powders, so did I since I had both at home. You can use either one or both depending what is stocked in your house. I used store bought ready made powders.

There were many complicated recipes, but I made my own that is extremely simple. All you need to do is squeeze out the juice of tamarind and add all spices to it. Add it to the tempering and then add washed beaten rice to it. Very simple and easy - I guarentee you.

Have I mentioned how much I love fresh coconut? I love to garnish anything and everything with coconut. I was super generous with it, I definitely used 1-2 Tbsp more that what I have in the recipe, but I listed down what any normal person without my fetish for coconut would add. I always believe the more the coconut the tastier the dish. I even used coconut oil.

I have mentioned 2 Tbsp for peanuts too, but then you can go all NUTS over peanuts and add more.

Gojju Avalakki | Tamarind Beaten Rice

Gojju Avalakki or Huli Avalakki is a simple and quick dish from Karnataka that is made with beaten rice or poha or avalakki and tamarind. It is flavored with Sambar or Rasam powder.

Recipe Type: Breakfast
Cuisine: South Indian
Prep Time: 15 minutes
Cook time: 15 minutes
Yield: Serves 3

Ingredients:

3 cups of Beaten Rice or Poha or Avalakki (Use the medium or thick variety, not the paper thin one)
1/2 cup warm Water
1 big lemon sized ball of Tamarind
2 tsp of Rasam Powder
1 tsp of Sambar Powder (Replace with 1 tsp of Rasam powder if you don't have sambar powder)
1 tsp of Red Chilli Powder (Optional)
A pinch of Hing or Asafoetida
2 Tbsp of Peanuts
2 Tbsp of fresh grated Coconut
3-4 tsp of Coconut Oil or vegetable oil
1 tsp of Mustard seeds
1 sprig of Curry Leaves
1 tsp of Jaggery Powder or Sugar
2 Tbsp of finely chopped Coriander Leaves
Salt to taste

Method:

Method:

Soak the tamarind in 1/2 cup warm water and keep it aside for 10 mins.
Squeeze the tamarind pulp into the water to get tamarind juice.
Add the rasam powder, sambar powder, hing, red chilli powder, jaggery powder or sugar and 1 tsp of salt and mix well.
Wash the avalakki twice and drain the water completely and keep aside.
Heat oil in a kadhai or pan and add the mustard seeds.
Once they splutter, add the peanuts and fry until the peanuts turn slightly dark.
Add the curry leaves and the tamarind juice.
Cook on medium low heat for 2-3 minutes.
Add the avalakki and mix well. Add salt as needed.
Cook for 4-5 minutes on low heat.
Garnish with fresh grated coconut and finely chopped coriander leaves and serve.

Double Beans Masala

Have you ever left a thing for so long that you totally forget about it and then one sudden day it suddenly pop's back into your mind and then just won't let go? Long long question there. I'm usually like that around washed clothes. I absolutely dislike folding laundry and will procrastinate it until I can.

This Double Beans Masala recipe is exactly like that "IT" for me. I made it looong back in March. I made it, I clicked photos and I noted down the recipe diligently and I left it in drafts for 2 whole months. I cooked something else, and blogged about them and somehow this Double Beans Masala just sat there sadly in the "Drafts" folder of Blogger.

Today, I finally decided it's high time I empty out my drafts. I need to get those 15 recipes out to the world.

I'm not sure if these beans are really double beans. I googled "Pink double beans" and what ended up in the image results looked exactly like what I had. So I guess it is just a variety of double beans.

This Double Beans Masala recipe is very versatile. It is basically beans cooked in a masala gravy. You can adapt it to any beans you have available - use chickpeas, pinto beans, black eyed peas, it will end up being just as delicious.

The beans are just one part of the curry, the masala gravy is the other. This is a very standard Indian masala gravy made with the basic - onion, tomato, ginger, garlic and some spices. Just puree the onions and tomatoes, fry them up and allow it to cook on low flame. Add the spices and VOILA, your masala gravy is ready. Add anything you like to it - beans, peas, paneer, tofu

The Kitchen King masala is a magic spice blend available in the market. It is my absolute FAVORITE spice blend or masala powder for the time being. I use it in anything and everything. I was never a big fan of Garam Masala and am soooo happy to have found this Kitchen King masala. I highly recommend it, but if you cannot find it, add Garam Masala, it goes just as well.

This curry taste best with any kind of bread - chapati, roti, naan or just plain old white bread. But you can have it with rice as well. Just add more water to loosen it.

Double Beans Masala

Double Beans Masala is a semi dry curry made using fresh double beans, basic Indian spices and fresh tomatoes. Vegan and Gluten free.

Recipe Type: Side
Cuisine: Indian
Prep Time: 15 minutes
Cook time: 45 minutes
Yield: Serves 2

Ingredients:

1 cup of fresh Double Beans
1 Onion
1 Tomato
1-2 Garlic cloves
1/2" piece of Ginger
1/2 tsp of Turmeric Powder
1/2 tsp of Red Chilli Powder
1/2 tsp of Kitchen King Masala or Garam Masala
3 tsp of Oil
Water
Salt to taste
A handful of fresh Coriander leaves

Method:

Pressure cook the double beans with 1 cup of water and 1/2 tsp of salt until it is done. It takes only 1-2 whistles or around 5 minutes. Overcooking will make the double beans mushy.
Grind together the onion, tomato, ginger and garlic into a fine puree. Add a little water if needed.
Heat the oil in a pan and add the cumin seeds.
Once they brown, add the onion-tomato puree and fry on low heat for 8-10 minutes.
Add all the spices and double beans and mix well.
Add salt.
Add water to achieve the desired consistency.
Allow the beans to cook with the masala for 3-5 minutes on low heat.
Garnish with finely chopped coriander leaves and serve with rotis.

Rajma Chawal or Red Kidney Beans Masala with Rice

Rajma Chawal is red kidney beans cooked in a masala made from onion, tomato and some spices served over a bed of white rice.

red kidney beans masala gravy punjabi vegan rice sabzi

Haaapy Wednesday....

I'm not entirely sure about my feelings for Wednesday, the optimist in me says the week is half done and the cynic in me says there are still TWO days left to go... Either way, it calls for a treat, don't you think so?

I've had a hectic time going on. It was pretty much work work work until Sunday where I worked for a full day on the blog.Yes, an ENTIRE day. Raj just did his stuff and I did mine. Sis cooked up lunch and we just ate Masala Puri - a local street food for dinner. I redesigned a lot of stuff around on the blog on Sunday. Tried different templates, but finally decided HTML isn't my cup of tea. Too much effort, so reverted back to my old template and just updated the layout. The awesomely beautiful weather totally helped the non-working-yet-working Sunday I had. Such heavy lashing rains and melodious songs on YouTube. Have I mentioned, I absolutely LOVE rains.

And then back to the work work work grind from Monday. So it is finally mid week and I deserved my treat I believe. Something delicious, yet quick to make. When I'm stressed out, I always make rice. On other days, I'm not usually a big fan of rice. I stick to rotis (wholewheat flatbread). But I think it is that starchy comfort I seek in rice when I'm all drained out. And what goes well with Rice - RAJMA... Rajma Chawal in simple English words is Beans and Rice. Beans and Rice, now that's a world famous combo.

I highly recommend using Basmati rice here. The long grains and the fragrance of Basmati makes any simple dish also seem special. But I was out of Basmati. So I had to make do with regular short grain rice. But I highly highly recommend Basmati. Did I mention that already?

Have you ever fried onions and garlic in oil? Or at least been around when someone else was frying it? Doesn't it just smell AMAZING? That aroma always makes me hungry, even after I've just had a big meal. Well, this Rajma Chawal is a treat for the nose too with the frying-of-onion-and-garlic. It is the perfect appetite builder. So I am not responsible for munching on those banana chips while cooking, it was the onions.

I've pretty much used the same recipe in the past to make black bean soup. Just replace the red kidney beans with the black ones and you are done. So if you want to skip the rice, although I suggest you try this famous marriage of flavors, you can have the Rajma just as a regular spiced soup with some crusty bread to mop it up.

Rajma Chawal or Red Kidney Beans Masala with Rice

Red kidney beans cooked in a masala made from onion, tomato and some spices served over a bed of white rice.

Recipe Type: Main
Cuisine: North Indian
Prep Time: 20 minutes
Cook time: 45 minutes
Yield: Serves 2

Ingredients:

Rajma:

2 cups cooked Red Kidney Beans or Rajma (see note if using dried beans)

2 Tomatoes

1 large Onion

1-2 cloves Garlic

1/2" piece of Ginger

2 tsp Cumin Powder or Jeera powder

1 tsp of Coriander Powder or Dhania Powder

1/2 tsp of Garam Masala

1 tsp of Cumin seeds or Jeera

1 tsp Sugar or Jaggery powder

1 tbsp of Kasuri Methi (Optional)

4 tsp of Oil

Salt to taste

Water

A handful of coriander leaves for garnish

Chawal:

1 cup of Rice (preferably Basmati)

2 cups of Water

Method:

Chawal:

Wash the rice twice with sufficient water.
In a deep pan, bring 2 cups of water to boil.
Once it comes to a rolling boil, add the washed rice and cover and cook until the rice is done.
Drain out any excess water.
Alternatively, pressure cook the rice for around 2-3 whistles or 8-10 minutes after the pressure builds up to cut the rice cooking time into half.

Rajma:

Heat the oil in a pan and add the cumin seeds.
Grind together the onion, ginger and garlic and add to the pan.
Fry the onion paste until it turns slightly brown or for about 3-4 minutes.
Grind the tomato into a puree.
Add the tomato puree to the pan and mix well. Fry for 2-3 minutes.
Now add all the spice powders and 1 cup water and allow it to simmer on low heat for 4-5 minutes. If you used dried beans and cooked it yourself, then instead of plain water, you can use the water in which the beans were cooked in.
Add the cooked beans, salt and sugar or jaggery and cook for another 2-3 minutes.
Add the kasuri methi and mix well.
Garnish with fresh coriander leaves and serve with rice.

Note

If using dried red kidney beans or rajma like me, then soak 1 cup of dried beans for 8-10 hours.

Drain out the water.

In a pressure cooker or a deep pan, add the soaked beans and add enough water to cover the beans and a little more.

Add salt and cover and cook until the beans are done but not mushy.

I cooked in the pressure cooker, so after the first whistle, I lowered the heat and allowed it to cook for 15 minutes.

Curried Brown Rice and Zucchini Fritters

chawal tikki garam masala vegan pan fried snacks appetizer

Game Day? Movie Day? These Curried Brown Rice and Zucchini Fritters is are perfect for every occasion that DEMANDS you to to be glued to 2 things - your Sofa and your TV.

Called your friend over for Tea or Drinks? Curried Brown Rice and Zucchini Fritters - Perfect snack again.

I can keep going and listing down all the occasions when you can make it. But frankly speaking, you don't need any occasion to enjoy good finger food. We just had this as an appetizer during dinner - no guests over or anything, just us two enjoying a quiet dinner.

It is also a great way to use up leftover rice if you have any.

Brown rice is healthy, even, fashionable these days. Not as fashionable as Quinoa, but fashionable enough. These fritters are loaded with the goodness of brown rice and zucchini - they are almost HEALTH FOOD! Almost! Tasty health food - oxymoron isn't is?

I've seasoned these fritters with Italian seasonings like oregano, basil etc, in the past, but I'm a CURRY GIRL at heart. I love my spices and my curry. The Garam Masala - the quintessential Indian blend of spices adds a wonderful Zing to the fritters.

These Curried Brown Rice and Zucchini Fritters taste great when served piping hot with some good old ketchup.

Step by Step Instructions:

1) Cook the rice as per instructions.
2) Allow the rice to cool and then mash it. You can use a food processor or mixer to mash it.
3) Grate the zucchini and add to the mashed rice.
4) Add all the ingredients except the oil and mix well.

5) Shape the mixture into small patties and place in the hot pan and cook on medium heat.
6) Allow the first side to brown, and flip after 3-4 minutes. Allow the second side to brown and crisp up.
7) Serve hot with ketchup.

Curried Brown Rice and Zucchini Fritters

Fritters or Tikkis made with mashed Brown Rice and grated Zucchini. Spiced with Garam Masala and pan fried.

Recipe Type: Snacks / Appetizer
Cuisine: Indian
Prep Time: 15 minutes
Cook time: 20 minutes
Yield: 15 fritters

Ingredients:

1/2 cup Brown Rice
1 Zucchini
2 Tbsp finely chopped Coriander leaves
1 tsp Garlic Powder
1/2 tsp Garam Masala
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
2-3 Tbsp Corn Flour
3-4 Tbsp Oil to fry
Salt to taste

Method:

Cook the rice as per instructions. I pressure cooked it in 1.25 cups of water for about 10 minutes or 3-4 whistles. The rice should be soft and well done.
Allow the rice to cool and then mash it. You can use a food processor or mixer to mash it.
Grate the zucchini and add to the mashed rice.
Add all the ingredients except the oil and mix well.
The corn flour is added as the mixture begins to leave water after the addition of salt. If your mixture becomes too wet, add more corn flour. Heat oil in a shallow pan.
Shape the mixture into small patties and place in the hot pan and cook on medium heat.
Allow the first side to brown, and flip after 3-4 minutes. Allow the second side to brown and crisp up.
Serve hot with ketchup.

Tawa Pulao | How to make Tava Pulao Recipe with Step by Step Instructions

Tava pilaf pav bhaji mumbai street food masala rice tomato

Street food ROCKS!!!

Don't you just agree to that? Many markets across the world are centered around the street food. Streets of Bangkok... Streets of Mexico City... Streets of Mumbai...

I think the true essence of a city lies in its Street Food. You get local food, fusion food and some even carry international favorites. But one thing is a constant in every food street, there is so much variety. After all, variety is the spice of life, isn't it?
I've found these are one of the busiest places in a city, especially after sundown. We have our own little food street in Bangalore which is packed even on weeknights.

Every city has its favorite, and so does Mumbai.

Mumbai is famous for its Vada Pav and its Pav Bhaji. Lurking in their shadows is the Tawa Pulao. Tawa Pulao literally is rice and vegetables cooked on a flat griddle along with some spices and oodles of butter.

Everything tastes better with BUTTER!!! Spoon in as much butter as you desire, it only improves the taste.

Tawa Pulao can be easily made VEGAN by skipping on the butter, or adding some yummy Almond Butter.

Tawa Pulao has now started to become a popular dish outside of Mumbai too. I've eaten it in so many places in Bangalore. It seems to be entering restaurants too. But the street version beats the restaurant version any day. On my list of favorite street food, Tawa Pulao ranks 3rd, right behind the Pani Puri and the Pav Bhaji.

I must credit this recipe to my friend at work. She got this for lunch one day and I simply had to have the recipe. I was pleasantly surprised when she told me the recipe. I couldn't believe it was so easy to make. My friend makes it with only green peas and she adds a chilli paste as well. I add any vegetables I find in my fridge. In the past I've added babycorn, sweet corn, zucchini, mushrooms, broccoli etc. I guess you get the picture.

Step-by-Step Instructions:

1) If using uncooked rice, wash the rice and cook it in 2 cups of water until it is done but not mushy. Allow the rice to cool and then gently fork it.
2) Dice the vegetables and keep aside.
3) Puree the tomato in a blender.

4) Heat the oil in a pan and add the cumin seeds.
5) Once they brown, add the onions and cabbage and fry until the onions are translucent.
6) Add all the remaining vegetables and 1/2 tsp of salt and cook until the vegetables are done but still have a bite to them. You can cover the pan to quicken the cooking.

7) Remove the vegetables into a bowl, and place the pan back on heat. Add the ginger-garlic paste and the tomato puree and cook on low heat for 5-7 mins until the water from the puree evaporates and you get a thick tomato masala.
8) Add the pav bhaji masala and salt and mix well.

9) Add the fried vegetables and mix well.
10) Add the butter and mix well.
11) Add the rice and mix well.
12) Garnish with finely chopped coriander and serve.

Tawa Pulao | How to make Tava Pulao Recipe

Tawa Pulao is rice cooked with tomatoes, vegetables and Pav bhaji masala.

Recipe Type: Main
Cuisine: Indian
Prep Time: 15 minutes
Cook time: 30 minutes
Yield: Serves 3-4

Ingredients:

1 cup uncooked Rice or 5 cups of cooked Rice
1 cup Tomato Puree or 2 Juicy Tomatoes
1.5 cups of assorted Vegetables (like Cabbage, Cauliflower, Carrots, Green Peas, Green Beans, Capsicum) (Optional)
1 Onion
1 Tbsp Ginger-Garlic Paste
2 Tbsp Pav Bhaji Masala (If you don't have this available, use Garam masala - 1/4 tsp, Coriander powder - 1 tsp, Amchur/ Dry mango powder - 1/4 tsp, Cumin powder - 1/2 tsp, Red chilli powder - 1/2 tsp)
1 Tbsp Butter
2-3 Tbsp Oil
1 tsp Cumin seeds / Jeera
Salt
Water
2 Tbsp chopped Coriander leaves for garnish

Method:

If using uncooked rice, wash the rice and cook it in 2 cups of water until it is done but not mushy. Allow the rice to cool and then gently fork it.
Dice the vegetables and keep aside.
Puree the tomato in a blender.
Heat the oil in a pan and add the cumin seeds.
Once they brown, add the onions and cabbage and fry until the onions are translucent.
Add all the remaining vegetables and 1/2 tsp of salt and cook until the vegetables are done but still have a bite to them. You can cover the pan to quicken the cooking.
Remove the vegetables into a bowl, and place the pan back on heat. Add the ginger-garlic paste and the tomato puree and cook on low heat for 5-7 mins until the water from the puree evaporates and you get a thick tomato masala.
Add the pav bhaji masala and salt and mix well.
Add the fried vegetables and mix well.
Add the butter and mix well.
Add the rice and mix well.
Garnish with finely chopped coriander and serve.

Tinda Masala

I missed blogging last week. I am ready with my excuse - I was in Hyderabad on office work. I was put up in a hotel for an entire week and had to eat all my meals there. Hyderabad is definitely the chilli and I also think spice capital of India. I had my eyes watering and complaining that the food is too hot, while the Hyderabadis were surprised at my low spice tolerance. And I thought I ate spicy food!!!

By the time I returned home, all I wanted were the boring simple home food. Some cabbage or beans, may be? I was like that for a week. Finally as the weekend neared, I dared to go near some of the SPICES when I found these lovely TINDA in the market.

Tinda is known as apple gourd. It is native to the Indian sub continent. It resembles a guava or a green apple but is neither sweet nor does it have the texture of either of the 2 fruits. The closest in taste and texture is the bottlegourd or the lauki. It is basically a vegetable with a very mild taste and it tends to take on the flavour of what it is cooked with. I've added spices to the Tinda Masala , but in very little quantity.

Tinda Masala is a very simple recipe and can be even prepared by a novice in the kitchen. It is VEGAN and GLUTEN-FREE...

Step-by-Step Instructions:

1) Chop the Tinda into chunks and chop the tomatoes roughtly.
2) Heat oil in a kadhai / pan and add the cumin seeds.

3) Once the cumin seeds brown, add finely chopped tomato and fry for 1-2 minutes until the tomatoes soften.
4) Now add the Tinda and cover and cook on low heat. Add a little water if you feel the tinda will stick to the bottom of the pan.
5) When the tinda is almost done, add all the spices and salt. Cover and cook until the tinda is cooked through.

6) Garnish with freshly chopped coriander leaves and serve with rotis.

Tinda Masala

Tinda Masala is a dry curry made using tinda or apple gourd, tomatoes and spices. Vegan and Gluten Free.

Recipe Type: Side
Cuisine: Indian
Prep Time: 15 minutes
Cook time: 30 minutes
Yield: Serves 2

Ingredients:

250 gms of Tinda
1 large Tomato
3-4 tsp of Oil
1 tsp of Cumin seeds / Jeera
1/2 tsp of Turmeric Powder
1/2 tsp of Red chilli Powder
1 tsp of Coriander Powder
1/4 tsp of Garam Masala or Kitchen King Masala
A handful of fresh Coriander leaves
Salt to taste

Method:

You can peel them or leave it as is. Remove the seedy pulp if the seeds are too large, else, you can let it be. Then, dice the Tinda into big chunks.
Heat oil in a kadhai / pan and add the cumin seeds.
Once the cumin seeds brown, add finely chopped tomato and fry for 1-2 minutes until the tomatoes soften.
Now add the Tinda and cover and cook on low heat. Add a little water if you feel the tinda will stick to the bottom of the pan.
When the tinda is almost done, add all the spices and salt. Cover and cook until the tinda is cooked through.
Garnish with freshly chopped coriander leaves and serve with rotis.

Vegetable Jalfrezi Recipe | How to make vegetable jalfrezi | Mix vegetable curry [Video]

Vegetable Jalfrezi recipe with step by step photo and video instructions. Vegetable Jalfrezi is a mixed vegetable curry with a tomato based gravy. Vegetable Jalfrezi is gluten free and can be made to fit a vegan or plant based diet with simple replacements.

In a hurry? Jump to Video or Jump to Recipe

mix vegetable gravy paneer jalfrezi indian

Guests coming over and you wanna impress them? Or are you just bored of your usual dinner fare? Jalfrezi can be your answer. Try it !

I saw this lovely photo of Jalfrezi in a magazine, it had me salivating. That one photo was my inspiration to try my hand at Jalfrezi. Jalfrezi has made its presence felt worldwide. It was voted to be UK’s most popular Indian curry a few years ago. And who would believe making it was so easy.

The only effort needed is actually in cutting the vegetables, but you can totally skip it by buying already cut veggies from the supermarket or using your food processor. And you can relax doing your crossword or watching your favorite show on TV, while it simmers slowly. All it needs is like a check around 5-10 mins. Open the pan, peek, stir, close and back to what ever you were doing. Lovely, isn't it?

The best part is, you can add any vegetables you fancy or use up all your leftover vegetables at the end of the week to make it. I would however recommend adding baby corn as I felt it gives it an added crunch. To make it vegan, replace the paneer with Tofu or totally skip it, you won't be missing out on anything.

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family!

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Video Recipe

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Vegetable Jalfrezi

Vegetable Jalfrezi is a popular Indian mix vegetable curry with a tomato based gravy. Vegetable Jalfrezi is gluten free and vegetarian. It can be made vegan by either skipping the Paneer or swapping it out for Tofu.

Recipe Type: Curry
Cuisine: North Indian
Prep Time: 30 minutes
Cook time: 30 minutes
Yield: 3-4

Ingredients:

1 large Onion
3 Tomatoes
0.5 cup Cauliflower florets
0.5 cup Broccoli florets
1 Carrot
8-10 Green Beans
8-10 Baby corn
0.5 Capsicum (or a mix of colored Capsicums/Peppers)
2 Tbsp chopped Coriander leaves
50 gms Paneer or Tofu
1 Tbsp Ginger Garlic Paste
2 Tbsp Tomato Ketchup
1.5 cups Water
3 Tbsp + 2 tsp Vegetable Oil
0.5 tsp Turmeric Powder (Haldi)
1 tsp Kitchen King Masala or Garam Masala
1 tsp Red Chilli Powder
1 tsp Sugar or Jaggery (Optional but recommended)
1 tsp Cumin seeds (Jeera)
Salt to taste

Method:

1. Heat 2 tsp oil in a kadhai. Cut the paneer into batons and fry them lightly until golden brown on all sides. Remove from heat and keep aside.
2. Add the remaining oil to the kadhai and add the cumin seeds.
3. Add the finely chopped onions and saute until golden brown.
4. Add in the ginger garlic paste and saute until fragrant.
5. Puree the tomatoes and add in the kadhai.
6. Cook on medium heat for 8-10 minutes or until the oil separates.
7. Add in the ketchup and mix well.
8. Now the vegetables like cauliflower, carrot and beans which take a little longer to cook.
9. Add water.
10. Cook on medium heat until the vegetables are almost done.
11. Now add the remaining vegetables like baby corn, broccoli, capsicum.
12. Add the turmeric powder, kitchen king masala, red chilli powder and salt.
13. Cook until the vegetables are done and the curry has the desired consistency. If it is too thin, you can cook it a little longer.
14. Add the paneer to the gravy.
15. Add sugar/jaggery to suit your taste.
16. Garnish with coriander leaves and serve hot with rotis or rice.