Recipes

Vegetarian Recipes

Mutter Paneer (peas and cottage cheese)

This North Indian curry made with mutter (peas) and paneer (cottage cheese) is probably the most frequently ordered dish in Indian restaurants. Make it in your home and you've got a sure crowd pleaser!

 

INGREDIENTS:

 

  • 500 gms paneer cubed
  • 200 gms shelled peas
  • 2 large onions
  • 3 medium tomatoes
  • 1 tbsp ginger paste
  • 2 tbsps garlic paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 2 tsps garam masala
  • 1/2 tsp turmeric powder
  • 2 green chillies chopped fine
  • 6 tbsps of oil
  • 1 1/2 cups water
  • Salt to taste
  • 3 tbsps cream
  • Coriander leaves chopped fine to garnish

 

PREPARATION:

 

  • Grind onions into a fine paste in a food processor. Keep aside.
  • Next grind tomatoes into fine paste and keep aside.
  • Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden.
  • Remove onto a paper towel and keep aside.
  • In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
  • Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
  • Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirringcontinuously till the oil begins to separate from the masala (spice mixture).
  • Add the peas to the masala and fry for 2-3 minutes.
  • Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
  • When the gravy is as thick as you would like, turn off the flame and stir in the cream.
  • Garnish with coriander leaves and serve.
  • Mutter paneer tastes great with parathas, naans and even jeera rice.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries

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Palak Paneer (spinach and cottage cheese)

Another hot favorite North Indian dish! This mildly flavored dish is super healthy too. If Paneer is not on hand or you want a dairy-free option you can also use tofu or veggies like cauliflower or potato.

 

INGREDIENTS:

 

  • 500 gms Paneer 
  • 2 medium-sized bunches of fresh spinach
  • 1/2 bunch fresh fenugreek leaves
  • 4 tbsps vegetable/ canola/ sunflower cooking oil
  • 1 large onion chopped fine
  • 1 large tomato diced
  • 2 tsps garlic paste
  • 1 tsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder
  • Salt to taste
  • 1 tbsp of butter to garnish

 

PREPARATION:

 

  • Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
  • Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
  • Add the ginger and garlic pastes and fry for a minute.
  • Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.
  • Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
  • Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
  • Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries.

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Bhindi Ki Subji (stir-fried okra)

This simple dish tastes great with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread). Team with a dish like Rajma and you've got a terrific vegetarian meal.

 

INGREDIENTS:

 

  • 1/2 kg okra tops and tails cut off and diced into 1" pieces
  • 2 tsps vegetable/canola/sunflower cooking oil
  • 1 tsp cumin seeds
  • 1 large onion sliced thin
  • 2 green chillies chopped fine
  • 6 cloves of garlic minced
  • 1 tsp coriander powder
  • 1/4 tsp dry mango powder
  • 2 large tomatoes cut into small cubes
  • Salt to taste

 

PREPARATION:

 

  • medium flame and add the cumin seeds. Fry till they stop sizzling.
  • Add the onion, green chilli and garlic and fry till the onions turn light brown.
  • Add the okra and mix well.
  • Add the coriander and dry mango powders and mix again. Season to taste. Fry for 5-7 minutes.
  • Add the tomato and cook for another 2-3 minutes.
  • Serve immediately with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread)

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries.

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Malai Kofta (vege-balls in a thick sauce)

A dish for special occassions, Malai Kofta is the vegetarian alternative to meatballs. It goes very well with naans (tandoor-baked flatbread) or Jeera Rice.

 

INGREDIENTS:

 

  • For the koftas:
  • 2 cups peeled and diced boiled potatoes
  • 1 cup mixed vegetables (carrots, beans, peas, sweet corn) boiled
  • 1 cup paneer cubes
  • 2 tbsps of double cream
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1/2 cup chopped nuts (almonds, walnuts and cashewnuts)
  • 1/4 raisins chopped fine
  • Salt to taste
  • Vegetable/ canola/ sunflower cooking oil to fry the koftas
  • For the sauce:
  • 3 tbsps vegetable/ canola/ sunflower cooking oil
  • 2 large onions quartered
  • 2 tomatoes quartered
  • 2 tbsps garlic paste
  • 1 tbsp ginger paste
  • 2 tsps coriander powder
  • 1 tbsp cumin powder
  • 1/2 tsp red chilli powder
  • 1 tsp poppy seeds lightly roasted and ground into a powder
  • 3 tbsps nuts (cashews and almonds) ground into a thick paste
  • Salt to taste
  • 2 tsps garam masala

 

PREPARATION:

 

  • Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato. Season with salt.
  • Make this dough into balls and put 1/2 a tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds.
  • Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour
  • Drain on paper towels and keep aside.
  • For the gravy, first heat the 3 tbsps of oil in a deep pan and fry the onions till light brown.
  • Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, cumin and red chilli powders.
  • Put this paste back into the pan and fry till the oil begins to separate from the masala.
  • Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.
  • Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
  • Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
  • Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes.
  • Turn off the fire and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.
  • Serve with hot Naans (tandoor-baked leavened Indian flatbread) or Jeera Rice.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries.

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Rajma (red kidney bean curry)

This dish is extremely popular not just in North India but elsewhere as well. Serve Rajma with plain boiled rice, Kachumbar salad and your favorite pickle.

 

INGREDIENTS:

 

  • 2 cans red kidney beans, drained and rinsed under running water
  • 2 tbsps vegetable/canola/sunflower cooking oil
  • 1 tsp cumin seeds
  • 2 medium-sized onions chopped fine
  • 2"piece of ginger jullinned
  • 6 cloves of garlic minced
  • 2 large tomatoes chopped into 1" cubes
  • 2 fresh green chillies chopped fine
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1/4 tsp turmeric powder
  • Salt to taste
  • A pinch of asafetida
  • Chopped coriander to garnish

 

PREPARATION:

 

  • Heat the oil in a deep pan and add the cumin seeds. When they stop sizzling, add the onion and fry 2 large onions sliced thin
  • 2 green chillies slit
  • Salt to taste till soft.
  • Add the ginger and garlic and fry for 2 minutes.
  • Add the green chillies, tomatoes, coriander, cumin, turmeric and garam masala powders and fry till the oil separates from the masala.
  • Add the red kidney beans, 4 cups of warm water, asafetida, salt to taste and cook till beans are very soft (aproximately 10 minutes).
  • Mash some of the beans roughly (this thickens the gravy).
  • Garnish with corainder and serve piping hot with plain boiled rice and Kachumbar salad and a pickle of your choice.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries.

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Kaali Daal (black lentils) - Daal Makkhani

Another popular North Indian dish, Kaali Daal is also known as Ma Ki Daal (mom's lentils) since it is wholesome and delicious! Another popular name for it is Daal Makkhani. Serve Kaali Daal/ Daal Makkhani with a vegetable side dish and Naans (tandoor baked flatbread) or Butter Chicken and Naans.

 

INGREDIENTS:

 

  • 1 cup split urad daal (black lentils
  • A pinchof asafetida
  • 2 large tomatoes chopped into cubes
  • 2" piece of ginger jullienned
  • 1 tbsp garlic minced
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp red chilli powder
  • 1/2 cup thick cream whisked
  • 2 tbsps vegetable/ canola/ sunflower cooking oil
  • 2 tbsps ghee
  • 1 tsp cumin seeds

 

PREPARATION:

 

  • Soak the Urad Daal (black lentils) in a bowl of water, overnight if possible.
  • Boil the soaked lentils with 3 cups of water, 1 sliced onion, green chillies, asafetida and salt to taste till they are very tender.
  • In a separate pan, heat the oil and fry the other onion till soft. Add the ginger and garlic and fry for a minute.
  • Add the tomatoes, coriander, cumin and red chilli powders and fry for another 5 minutes.
  • Add the boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes.
  • Pour in the whisked cream and mix well. Turn off the fire.
  • In another small pan, heat the ghee and when hot add the cumin seeds and cook till they stop spluttering.
  • Pour this into the lentils (it will all sizzle) and mix well.
  • Serve hot with a vegetable side dish and Naans (tandoor-baked leavened Indian flatbread) or Butter Chicken and Naans.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries.

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Chole (chickpea curry)

Serve this crowd pleaser piping hot and accompanied by pooris/bhatooras (fried Indian bread).

 

INGREDIENTS:

 

  • 2 cans of chickpeas (400 gm each)
  • 2 tbsps vegetable/ canola/ sunflower cooking oil
  • 2 bay leaves
  • 5-6 cloves
  • 3-4 green cardamoms
  • 5-6 peppercorns
  • 3 large onions sliced
  • 2 large tomatoes chopped
  • 2 tbsps garlic paste
  • 1 tbsps ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 2 tsps garam masala
  • 1"piece of ginger julliened
  • 2 tbsps fresh coriander leaves chopped fine

 

PREPARATION:

 

  • Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
  • Heat the oil in a deep, thick-bottomed pan on a medium flame.
  • Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.
  • Add the remaining sliced onion and fry till light golden.  Add the onion-tomato paste and fry till the oil begins to separate from the paste.
  • Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
  • Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.
  • Add salt to taste and water to make gravy (about 1 1/2 cups).
  • Simmer and cook covered for 10 minutes.
  • Use a flat spoon to mash some of the chickpeas coarsely. Mix well.
  • Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
  • Serve piping hot with pooris/bhatooras.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries.

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Hara Bhara Kabab

A tasty alternative for those who love kababs but are vegetarian, Hara Bhara kabab gets its name and green colour from the healthy spinach in it.

 

INGREDIENTS:

 

  • 300 gms potatoes boiled till soft
  • 150 gms peas boiled till soft
  • 150 gms spinach boiled
  • 1/2 cup chopped coriander leaves
  • 2" piece of ginger grated
  • 1 tbsp chaat masala
  • Salt to taste
  • Vegetable/ canola/ sunflower cooking oil to shallow fry the kababs

 

PREPARATION:

 

  • Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
  • Heat the oil in a deep, thick-bottomed pan on a medium flame.
  • Mix and mash together the potatoes, peas and spinach till a smooth paste is formed.
  • Add the remaining ingredients and mix well.
  • Keep in the refrigerator for 1 hour.
  • Remove from refrigerator and form into patties.
  • Heat the oil on a heavy-bottomed skillet and shallow-fry the kababs till crisp on each side.
  • Drain on paper towels.
  • Serve hot with a chutney of your choice.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries.

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Lehsuni Daal (garlic flavored lentils)

Made with masoor daal (orange lentils) this dish is simple and very tasty. It is in fact almost a staple in most homes. It makes a great accompaniment for plain boiled rice and a vegetable or meat dish. The recipe makes enough for 2-3 servings and is best made in a pressure cooker - it gets done faster this way.

 

INGREDIENTS:

 

  • 1 cup masoor daal
  • 3 cups water
  • 2 tbsps vegetable/sunflower/canola cooking oil
  • Salt to taste
  • 1 onion chopped fine
  • 1 tomato chopped fine
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 3 tbsps ghee (clarified butter)
  • 3 dry red chillies stalks removed and broken into small pieces
  • 1/2 tsp asafetida
  • 1 tsp cumin seeds
  • 8-10 cloves of garlic

 

PREPARATION:

 

  • Wash the daal thoroughly.
  • Mix the daal, water, cooking oil, turmeric powder, red chilli powder, salt to taste, onion and tomato in the pressure cooker or a deep pan and boil till the lentils are very soft.
  • In another small pan, heat the ghee well and add the cumin seeds which will sizzle. When they stop sizzling add the garlic and dry red chillies and fry till the garlic is light brown. Add the asafetida and turn off the fire.
  • Quickly add this ghee and spice mixture to the boiled daal and stir well.
  • Eat piping hot with rice and other dishes.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries.

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Navratan Korma - Nine-gem Curry

This delicious Mughlai dish gets its name Navratan (meaning nine gems) from the nine different veggies, fruit and nuts used in it! Serve it with hot Naans and you're sure to impress!

 

INGREDIENTS:

 

  • 4 tbsps vegetable/ canola/ sunflower cooking oil
  • 1/2 cup cashews, broken into bits
  • 1 cup paneer (cottage cheese) cubes (1" cubes)
  • 2 medium-sized onions chopped and ground to a fine paste
  • 2 tsps garlic paste
  • 1 tsp ginger paste
  • 3 tomatoes chopped and ground to a fine paste
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp garam masala powder
  • 1 cup peeled, cubed, parboiled potato
  • 12-15 french beans, tops and tails removed, parboiled
  • 2 medium carrots chopped into small cubes and parboiled
  • 1/2 cup green peas, parboiled
  • 1 cup cauliflower florets, parboiled
  • 1 medium-sized green bell pepper, seeds removed and cut into 1" squares
  • 1 cup pineapple cubes
  • 3 tbsps thickened cream
  • Salt to taste

 

PREPARATION:

 

  • Heat a deep pan on medium flame and add 1 tsp of cooking oil to it. Now add the cashews and fry till slightly darker. Remove with a slotted spoon and keep aside on paper towels, for later use.
  • Do the same for the paneer cubes and keep aside for later.
  • In the same pan, add the remaining cooking oil and heat.  Now add the onion paste and fry till slightly browned.
  • Add the garlic and ginger pastes and fry for 1 minute. Now add the tomato paste and fry for another 1 minute.
  • Add all the spice powders and fry the masala till the oil begins to separate from it. Stir often to keep the masala from sticking to the pan and burning.
  • Now add 1 cup of warm water to this masala and mix well. Cook for 1 minute.
  • Add all the vegetables, pineapple, paneer and previously fried cashews. Mix gently but well making sure not to mash or break the pieces of the vegetable. Cook till veggies are done but not limp (they must be al dente!)
  • Add the cream, season with salt to taste, stir and turn off heat.
  • Serve with hot Naans (leavened, tandoor-baked Indian flatbread).

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries.

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Tadka Daal

This tasty yet easy-to-cook Daal dish is hugely popular in India. There are as many versions of it as there are cooks in India! One of my personal favorite meals is Tadka Daal served with plain boiled rice. If you prefer, you can add pretty much any side dish you like to enhance this already perfect combination

 

INGREDIENTS:

 

  • 1 cup Toor or Tuvar Daal
  • 1 large tomato cut into cubes
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • Salt to taste
  • 1 tbsp vegetable/ sunflower/ canola cooking oil
  • 1/2 tsp turmeric powder
  • 3 tbsps melted ghee (clarified butter)
  • 1 tsp Paanch Phoran 
  • 10 curry leaves
  • 2 slit green chillies (optional but preferred)
  • 1/2 tsp asafetida powder

 

PREPARATION:

 

  • Thoroughly wash the Toor/ Tuvar Daal and put into a pressure cooker. Add 2 cups of water to it. Now add the chopped tomato, ginger, garlic pastes, salt to taste, 1 tbsp of cooking oil and turmeric powder to it.  Stir well.
  • Cover the pressure cooker and set on the stove at a high flame. After the first 'whistle'/ pressure release, reduce the flame to simmer and cook for 2 more 'whistles'/ pressure releases. Turn off the fire and release the pressure from the cooker. Now open the pressure cooker and stir the boiled lentils well to blend into a smooth soup-like consistency. If it is too thick, add some warm water and stir till the consistency is right. Heat the Daal through again. It shoudl be piping hot before you carry out the next step in the recipe.
  • Heat the ghee on a medium flame, in a small pan till hot. Now add the Paanch Phoran and fry till spluttering stops. Add the curry leaves and green chillies and cook till spluttering stops. Turn off the fire and add the asafetida powder. Stir to mix well and add this tempering mix to the boiled lentil mixture. It will sizzle and might splutter a bit, so be careful when you do this. Stir well.
  • Serve with plain boiled rice.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries.

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Paav Bhaaji

A well-loved food all over India, Paav Bhaaji is western Indian in origin. Paav means "a small bun", while Bhaaji means "vegetable". Paav Bhaji is so wholesome you can have it as a meal. Paav Bhaaji is also a hot favorite Indian street food and scores of vendors can be seen in streets all over Bombay (Mumbai) where it is probably most popular, energetically stirring up its ingredients on huge sizzling pans.

 

INGREDIENTS:

 

  • 4 large potatoes boiled, peeled and cut into small cubes
  • 2 medium or 1 large carrot grated finely
  • 1 cup boiled green peas
  • 1 cup caulilower florets boiled till almost tender
  • 1 large green bell pepper/ capsicum cut into very tiny pieces
  • 2 large tomatoes chopped fine
  • 4 large onions chopped very fine
  • 3 tbsps garlic chopped very fine
  • 6-8 tbsps salted butter
  • 2 tbsps Paav Bhaaji Masala 
  • Salt to taste
  • 1 lime cut into wedges
  • Fresh chopped corainder leaves to garnish
  • 8 Paavs/ small buns

 

PREPARATION:

 

  • Heat a large, wide,heavy-bottomed pan on a medium flame. Add 3 tbsps of butter and allow to melt.
  • Add the onions and fry till translucent. Add the all the other veggies and garlic. Mix well and sprinkle the Paav Bhaaji masala over the veggies.  Add salt to taste. Cook till the capsicum is tender and then begin to mash with the back of a slotted spoon. Mash to a course texture. Add a tablespoon of butter, mix and cook for a few more minutes. Tunr off the fire.
  • Heat a griddle on a medium flame till hot. While it is heating, slit the Paavs/ buns in half horizontally and butter heavily. Place the buns open and face down on the pan. Pree down on them with a spatula and cook till golden and crip. Flip and repeat on other side.
  • Serve the Paavs with piping hot Bhaaji, garnished with finely chopped onion and lemon wedges.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries.

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Sarson Ka Saag

This typically Punjabi (North Indian) dish tastes really nice with Makki Ki Roti (Indian maize flatbread) and a dollop of fresh butter.

 

INGREDIENTS:

 

  • 1 bunch spinach washed and chopped fine
  • 1 bunch mustard greens washed and chopped fine
  • 2 green chillies
  • 1 tbsp grated ginger (or paste)
  • 1 tbsp grated garlic (or paste)
  • Salt to taste
  • 2-3 tbsps ghee (clarified butter)
  • 1 large onion grated
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • Juice of 1/2 a lime/ lemon
  • 1 tbsp bengal gram flour/ maize flour

 

PREPARATION:

 

  • Mix the greens, green chillies and salt to taste and boil in 1 cup of water till cooked.
  • Mash the greens mix well to make a course paste.
  • In another pan, heat the ghee on a medium flame.  When hot add the grated onion and fry till pale golden.
  • Add all the other ingredients and fry till oil separates from the masala (onion-spice mix).
  • Add the greens mix to this and stir till blended.
  • Garnish with a dollop of butter and serve with Makki Ki Roti (Indian maize flatbread).

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries.

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Gobhi Methi (cauliflower with fenugreek

Team this dish with plain boiled rice or hot chapatis (Indian flatbread).

 

INGREDIENTS:

 

  • 1/2 kg cauliflower florets
  • 250 gms fenugreek leaves stalks removed
  • 2 tsps garlic paste
  • 1 tsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 cup yogurt
  • 2 tbsps vegetable/ canola/ sunflower cooking oil
  • 1 large onion chopped fine
  • 3 large tomatoes chopped fine
  • Salt to taste
  • Juice of 1 lime
  • Chopped coriander leaves to garnish

 

PREPARATION:

 

  • Mix the yoghurt, ginger and garlic pastes and all the spices well.
  • Add the cauliflower florets to this mixture and marinate for an hour.
  • Heat the cooking oil in a pan, add the onions and fry till soft.
  • Add the tomatoes and fry till soft.
  • Add the cauliflower and yogurt marinade and mix well.
  • Add the fenugreek leaves and mix well.  Add salt to taste.
  • Cook till the cauliflower is done (but not too soft), stirring occassionally.
  • Turn off the fire, garnish with the lime juice and chopped coriander leaves and serve with plain boiled rice or Chapatis (Indian flatbread).

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries.

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Aaloo Mutter - Potatoes and Peas

If you're in a rush but want something tasty and wholesome to eat, this is the dish for you. You can cook it quickly in a pan and even quicker in a pressure cooker. Either way the steps to follow are the same. Aaloo mutter is a great brunch, lunch or dinner dish and is perfect with freshly made puris, a fried Indian bread.

 

INGREDIENTS:

 

  • 2 tbsps vegetable/sunflower/canola oil
  • 1 tsp cumin seeds
  • 2 green chillies slit
  • 1 large onion diced
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 large tomatoes diced
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp dry mango powder
  • 5-6 large potatoes peeled cut into 8-10 pieces each
  • 1 cup shelled peas (you can use frozen peas as well)
  • 1 tsp garam masala
  • Salt to taste
  • 2 tbsps of finely chopped coriander to garnish

 

PREPARATION:

 

  • In a wok/pressure cooker heat the oil and add the cumin seeds to it when hot. They will sizzle and soon turn slightly darker.
  • Add the green chillies and when they stop sluttering add the onions.
  • Sauté the onions till they turn soft.  Add the ginger and garlic pastes and sauté for another minute.
  • Add the tomatoes, coriander powder, cumin powder, turmeric, red chilli and raw mango powders and sauté for a minute.
  • Last of all add the potatoes and peas and half a cup of water. Add salt to taste.
  • Cover the pan and cook till the potatoes are soft.
  • When the potatoes are cooked, turn off the fire, sprinkle the garam masala over the dish and cover immediately.
  • In a few minutes open, garnish with the finely chopped coriander leaves and serve.
  • If you are using a pressure cooker, time the cooking such that the potatoes do not get mashed.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries.

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