4 Indian Vegetarian Recipes

1. Gobi Aloo

This strangely named Indian dish is actually one of the best tasting things I’ve ever tried in my life. It’s a cauliflower-potato dish, which is ready in only 30 minutes and it is a perfect vegetarian dish. Here’s how to make it.

Ingredients:

• 1 pound of cauliflower
• 2 medium potatoes, peeled and cubed
• 1 tbsp of vegetable oil
• 1 tsp of cumin seeds
• 1 tsp of garlic, minced
• 1 tsp of ginger paste
• ½ tsp of ground turmeric
• ½ tsp of ground pepper
• 1 tsp of ground cumin
• ½ tsp of garam masala
• 1 tsp of chopped fresh cilantro
• salt to taste

Preparation:

1. Heat the oil in a pan over medium heat. Add turmeric, pepper and cumin, and fry for 30 seconds, or until the spices, release their aroma. Stir in the garlic, ginger paste and cumin. Add potatoes, garam masala and salt to taste, cover and cook for 5-7 minutes.
2. Mix the cauliflower with chopped cilantro and add into the pan. Reduce the heat and cook for 15-20 minutes, or until the potatoes are done. Serve warm.

2. Matki Usal

You like beans, but would like to make them in an unusual way? Try this recipe – it’s nutritious and delicious as well.

Ingredients:

• 1 cup of moth beans (matki), soaked in water overnight
• 2 medium tomatoes, chopped
• 2 medium onions, chopped
• 1 tsp of mustard seeds
• 1 tsp of red chili powder
• 1 tsp of cumin seeds, roasted
• 4 cloves of garlic, chopped
• 4 green chilies, chopped
• 1 tsp of garam masala
• ½ tsp of turmeric
• 1 tsp of grated jiggery, or brown sugar
• 1 sprig of curry leaves (optional)
• 2 tbsp of oil
• salt to taste
• coconut shavings, and coriander leaves to garnish

Preparation:

1. Heat the oil in a pan, and add cumin, turmeric and red chili powder. Once the spices release the aroma, add mustard seeds, chopped green chilies, garlic and curry leaves. Stir and fry for few seconds, and add chopped onion, and fry until the onion is softened.
2. Add garam masala, jaggery, salt and tomatoes, and fry until the oil separates at the top. Add drained matki, and water to soak the mixture in. Cover and bring to boil. Cook for around 20 minutes, or until the matki is done. Serve warm and garnished with coconut shavings and fresh cilantro.

3. Kerala Vegetable Stew

There can be nothing wrong about soft mixed vegetables, soaked in mild coconut milk gravy. This recipe is healthy and tasty, and you’ll certainly love it.

Ingredients:

• 4 cups of chopped mixed vegetables (potatoes, carrots, cauliflower, beans and bell peppers)
• 2 medium onions, sliced
• 4 tbsp of oil
• 4 whole green cardamoms
• 4 whole cloves
• 1″ of cinnamon stick
• 2 green chilies, chopped
• 2 tsp of ginger, chopped
• 1 tsp of black peppercorns, coarsely crushed
• 2 cups of coconut milk
• 2 cups of water
• a few curry leaves and salt to taste

Preparation:

1. Heat the oil and add cardamom, cloves and cinnamon. Fry for a couple of seconds and add chilies, ginger and sliced onion. Sauté on medium heat until the onion is transparent, and soft.
2. Add mixed vegetables, curry leaves, salt and water. Cover and cook on low heat, until vegetables are softened. Add peppercorns and coconut milk. Simmer on really low heat, so that coconut milk doesn’t get curdled, for 1-2 minutes. Serve warm and garnished with coconut shaves.

4. Chana Peshawari

This is a very piquant dish coming from Peshawar in North India. The locals cook chickpeas in a traditional way, with spices and pomegranate. It is an absolutely delicious vegetarian recipe.

Ingredients:

• 2 cups of white chickpeas soaked in water overnight
• 2 medium onions, chopped
• 2 tomatoes, chopped
• 2 green chilies, chopped
• 1 tbsp of ginger-garlic paste
• 2 tsp of roasted cumin seed
• 2 tsp of garam masala
• 2 tsp of roasted pomegranate seeds
• 1 tbsp of coriander
• 1 tbsp of red chili powder
• 2 bay leaves
• 1 cup of water
• 3 tbsp of oil
• salt to taste
• coriander leaves for garnishing

Preparation:

1. Put drained chickpeas and salt in a pot. Add water to cover the chickpeas. Cook for 25 minutes, or until the chickpeas are softened. Then drain and set aside.
2. Heat the oil with bay leaves in the same pot. Add chopped onions, green chilies and ginger-garlic paste and fry for a couple of minutes. Add coriander, cumin and red chili powder. Put chopped tomatoes in, stir well and cook for 10 minutes.
3. Add chickpeas, salt, pomegranate seeds and water, and cook on medium heat for 15 minutes. Stir in garam masala, mix well and serve garnished with coriander leaves.

These are my favorite Indian vegetarian recipes. Make sure you try them all and tell me how they turned out.