Category Archives: Veggies &Curries

Zucchini Paneer Masala

Zucchini Paneer Masala

Ingredients

  1. Zucchini 2 (I used 1 green 1 yellow)
  2. Onion 2
  3. Tomato 2-3
  4. Ginger chopped 1 tsp
  5. Green chili chopped 1 tsp
  6. Cumin seeds 1 tsp
  7. Paneer 1 cup
  8. Coriander powder 1 tbsp
  9. Turmeric powder 1 tsp
  10. Salt as per taste
  11. Chili powder 1/2 tsp
  12. lemon juice 1/2 tsp
  13. Garam masala 1/2 tsp

Method

  1. Peel and cut the zucchini in small pieces.
  2. Heat oil in a pan. Splutter cumin seeds.
  3. Add chopped ginger and green chilies.
  4. Saute onions till translucent.
  5. Add tomato purée and spices.
  6. Stir it fore some time.
  7. Now add chopped zucchini and paneer cubes. Mix it . Add some water and cover it.
  8. After 5-10 min zucchini is cooked and ready to serve.
  9. Garnish it with coriander leaves.
  10. Serve with roti or paratha.

 

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Dahi Baigan/Eggplants In Yogurt

Dahi Baigan/Eggplants in Yogurt/No onion no Garlic

Dahi baigan is a Oriya dish which I learnt in Malaysia from  my friend . Now this recipe is very common in my house. Everyone loves it.

Ingredients

  1. Brinjal/Baigan /Eggplant 1
  2. Thick yogurt 1 cup
  3. Mustard seeds 1/4 tsp
  4. Fenugreek seeds 1/4 tsp
  5. Cumin seeds 1/4 tsp
  6. Chaat Masala 1/2 tsp
  7. Ginger chopped 1/2 tsp
  8. Green chili chopped 1/2 tsp
  9. Turmeric powder 1/2 tsp
  10. Curry leaves Few
  11. Oil For frying
  12. Rock salt
  13. Black salt
  14. Hing a pinch

Method

  1. Cut brinjal into thin long pieces.
  2. Add turmeric and salt to brinjal pieces. Marinate the brinjal pieces . Keep aside for 10 minutes.
  3. Fry the brinjal pieces to a golden brown color. Keep this aside.
  4. Pour the yogurt into a serving dish and add salt ,chaat masala and fried brinjals. Mix together .
  5. Heat little oil in a pan and splutter hing,  mustard seeds, fenugreek, cumin and add chopped ginger and green chili and curry leaves fry in low heat for a few seconds.
    Pour the fried contents into the brinjal yogurt mixture.
  6. Serve as main dish or side dish.
  7. Garnish it with coriander leaves.
  8. If you like to add onions you can add it.

I served here with matar mushroom and multigrain chapati.

Don’t forget to give your valuable feedback. Let me know how it turned out for you.

Related eggplant post

Baigan bharta

Bharwa baigan

 

Dahi Baigan

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Aloo Gobi Matar

Aloo Gobi Matar

Aloo gobi is very common recipe in Indian houses. It can be serves as a breakfast, lunch or dinner with chapatti  or paratha. Leftover veggie can be used in sandwiches.
Ingredients

  1. 1 cauliflower
  2. 2-3 potatoes
  3. 1 tsp chopped ginger
  4. 1 tsp chopped green chili
  5. 1 tbsp mustard oil
  6. 1 tsp cumin seeds
  7. Hing a pinch
  8. 1/2 cup green peas
  9. 1 tsp turmeric powder
  10. 1/2 tsp chili powder
  11. 1 tsp coriander (dhania) powder
  12. 1 chopped tomato
  13. salt to taste
  14. chopped coriander
  15. 1 tsp garam masala

Method

  1. Heat the oil in a kadhai and add the hing and cumin seeds.
  2. When they splutter add the chopped  green chili, ginger and turmeric powder.
  3. Add chopped tomatoes.
  4. Add the cauliflower florets, peas , potatoes and salt.
  5. Mix all well and cover it.
  6. Cook on a low flame. Stir it in between till the potatoes and cauliflower is soft.
  7. Now switch off the flame . Add coriander powder,chili powder, garam masala.
  8. Serve hot and garnish with coriander leaves.

Don’t forget to give your valuable feedback.

Related Posts

Bhindi Masala

Baigan bharta

Chana masala

Rajma masala

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Aloo Palak/Potato Spinach

Aloo Palak/ Potato Spinach

There are so many methods of making aloo palak. This is the dry version. Gravy version Is like palak paneer just add aloo/potato in place of Paneer. Spinach in hindi called palak.

Ingredients

  1. 1 bunch spinach/ palak chopped
  2. 2 medium sized boiled potatoes chopped
  3. 1 tsp ginger chopped
  4. 1 tsp green chili chopped
  5. 1 tsp cumin seeds
  6. A pinch of asafoetida
  7. 2 tsp coriander powder
  8. 1/2 tsp red chilli powder
  9. 1/2 tsp turmeric powder
  10. Salt to taste
  11. 1/2 tsp garam masala
  12. 1/2 tsp lemon juice
  13. 1 tsp oil

Method

  1. Wash and drain chopped spinach.
  2. Heat oil in a pan.
  3. Add asafoetida and cumin seeds to hot oil.
  4. When they start sputtering, add ginger and green chili.
  5. Add turmeric powder , chopped spinach and salt. Sauté for 3-4 minutes.
  6. Add boiled chopped potatoes,coriander powder and chili powder.
  7. Mix it well.
  8. lastly add lemon juice and garam masala.

Serve hot with chapati or paratha.

More recipes for chapati and paratha check here.

Related Posts

Chana masala

Dal makhani

Whole mung daal

Bottlegourd curry

Kadhi Pakora

Palak paneer

Dum aloo

Aloo matar

Bok choy stir fry

sarso palak saag

Don’t forget to give your feedback. Let me know how it turned out for you.

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Aloo Palak
Aloo Palak

Rajma Masala/Kidney beans Masala

Rajma Masala/ Kidney beans Masala

Kidney beans in hindi are called Rajma. In  India we have 3 types of Kidney beans. Red rajma, Jammu rajma and Chitra rajma. All three are different in taste. In Malaysia only red rajma is available so I am using red rajma here. Recipe for all types of rajma is same.

One of my dearest blogger friend Carol asked me to post Kidney beans recipe .So I posted it. She is a wonderful blogger cooking with challenge.

This recipe I learnt from my mother.

Ingredients

  1. Rajma / kidney beans 250 gm
  2. Tomato 1/2 cup purée
  3. Cumin seeds 1 tsp
  4. Ginger 1 tsp grated or chopped
  5. Green chili 1 tsp chopped
  6. Turmeric powder 1 tsp
  7. Red chili powder 1 tsp
  8. Coriander powder 1 tbsp
  9. Garam masala 1/2 tsp
  10. Mango powder 1/2 tsp
  11. Lemon juice 1/2 tsp
  12. Oil 1 tbsp
  13. Coriander leaves for garnish
  14. Salt to taste
  15. hing a pinch

Method

  1. Soak kidney beans in water over night by adding baking soda or eno.
  2. In a pressure cooker, boil them by adding salt.
  3. Meanwhile prepare masala. In a pan add oil, Hing, cumin seeds.
  4. Add ginger paste and green chili.
  5. Add tomato purée and all spices. Mix well .
  6. After boiling this masala add this to boiled rajma.
  7. Simmer it for few minutes.
  8. Your rajma  masala is ready.
  9. Garnish it with coriander leaves and serve hot with rice or chapati or paratha.
  10. Can use onion if you want.

Let me know how it turned out for you.

Related Posts

Chana masala

Dal makhani

Whole mung daal

Bottlegourd curry

Kadhi Pakora

Palak paneer

Dum aloo

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ASCII
Rajma Masala