Dinner

Indian Vegetarian Recipes – Indian Recipes for Indian Lunch / Dinner

In this article, I will tell you how to make a tasty, spicy, delicious and tangy Indian curry recipe.

GRAM FLOUR BALL WITH CURRY

1) The first recipe is a scoop of gram flour with curdled curd.

Instructions for making a gram flour ball with curdled curd:

To make gram flour dumplings: –

  • In a bowl, add the chopped potato, chopped onion, baking soda, carambola seeds, salt, a little water and chickpea flour, mix well.
  • Make a dough without lumps and set aside.
  • Heat the oil in a pan over low heat, take a small amount of the dough and slide the hot oil into it.
  • Fry until the balls turn lightly golden.
  • Remove these balls from the oil and keep them aside.
  • In a large bowl, add the curd and chickpea flour, mix well.
  • Heat the oil in a pan over medium heat, add the asafoetida, mustard seeds and curry leaves, fry for 1-2 min.
  • Add the mixture of curd gram flour and water, bring to the boil.
  • Stir between the two.
  • Add the red chilli powder, coriander powder, garam masala and salt, mix well.
  • Add the gram flour ball and mix well.
  • Cook this sauce over low heat until the curry becomes thick.
  • Heat the ghee in a pan, add the dry red chili and fry for 2-3 min.
  • Pour the fried red pepper into the kadhi.
  • Garnish with cilantro leaves.
  • Serve the ball of hot gram flour with curdled curds with rice.

FENUGREC LEAVES PEAS WITH CREAM

2) The second recipe is fenugreek leaf pea with cream.

Instructions for making fenugreek leaf peas with cream

  • In a mill, add the onion, ginger, garlic, green pepper and cashews.
  • Make a fine paste and set aside.
  • Heat the water in a saucepan over medium heat, add the fenugreek leaves and peas.
  • Boil for 5-7 min.
  • In a mill, add the boiled fenugreek leaves and peas.
  • Make a fine paste and set aside.
  • Heat the oil in a pressure cooker, add the onion paste.
  • Sauté the onion paste until it turns a little golden.
  • Add the pea mixture of ground fenugreek leaves and salt, mix well.
  • Add a little water and crème fraîche, mix well.
  • Turn off the stove and wait for 1-2 whistles.
  • Serve the pea cream with fenugreek leaves warm with your favorite bread.

STUFFED VEGETABLE MIX

3) The third recipe is a mixture of stuffed vegetables.

For the stuffing: —

  • In a mill, add the garlic, fenugreek seeds, cumin seeds, turmeric powder, coriander powder, garam masala, red pepper powder, asafoetida and salt.
  • Make a fine paste and set aside.
  • Add lemon juice, mix well.
  • Divide the stuffing mix evenly between the vegetables.
  • Heat the oil in a pan, add the carefully stuffed vegetables.
  • Cook it until all the spices are well mixed with the vegetables or until the vegetables are a little golden.
  • Serve the stuffed vegetable mixture warm with any bread.

EGGPLANT AND POTATO CURRY

4) The fourth recipe is the eggplant and potato curry.

Instructions for making the eggplant and potato curry are given below.

  • Heat the oil in a pan, add the tomato, red pepper powder, turmeric powder, coriander powder and cumin seeds.
  • Fry 3-4 min.
  • Add the potato and eggplant.
  • Fry 5 to 6 min.
  • Add the water.
  • Cook it until the vegetables are cooked.
  • Garnish with cilantro leaves.
  • Serve the curry hot with paratha or dal rice.
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