Indian Mixed Vegetable Korma
Mixed vegetable curry made with cauliflower, green peas, string beans, potato and carrots, cooked in a freshly made coconut & roasted gram paste with spices and cilantro.
Happy cooking, happy eating
Mixed vegetable curry made with cauliflower, green peas, string beans, potato and carrots, cooked in a freshly made coconut & roasted gram paste with spices and cilantro.
A simple yet delicious accompaniment to biryanis and pulao. This recipe is made with curd, mixed together with raw vegetables such as onion, cucumber, tomatoes, and cilantro.
If you are a Paneer lover or someone wanting to try it, this post is for you!
Paneer or Indian cottage cheese is a popular ingredient in north Indian cuisine, used in making appetizers, curries, and parathas. Making fresh paneer at home is pretty easy, but if you don’t want to spend time on it, find yourself a good-quality one at your Indian grocery store.
We eat paneer regularly – almost every week. That is why I prefer buying it. It’s usually 400gm, which is too much for the two of us. Therefore, I usually divide it into two equals and use it on two days. And cooking paneer is easier than it sounds – it literally takes about 3-4 to cook. Alternatively, you can munch (on a small amount) of it without cooking or pan-sear it and use it in salads.
Below are five easy paneer curry recipes that you make for yourself and your family! They are delicious and go well with rotis, chapatis, naan, or flavored rice such as ghee rice, jeera rice, Kashmiri pulao, etc. I hope you like these recipes. Enjoy!
An under 15-minutes side dish for chapatis or rotis made with grated paneer sautéed in oil/ghee with onions, tomatoes, spices and herbs.
A healthy and delicious side dish made using paneer, spinach and spices.
A delicious, mildly spicy paneer side dish made with butter-sautéed paneer, then simmered in a freshly made onion-tomato-spices base until the paneer and the gravy comes together.
Delightful paneer curry cooked with fresh fenugreek leaves, in an onion-tomato-ginger-garlic base. Ideal to eat with rotis, chapati and naan.
A delicious vegetarian curry made with paneer and green peas, simmered in an onion-tomato-spices-butter base. Ideal to eat with rotis, chapatis, naan and flavored rice.
Check out other paneer recipes here : Air Fryer Chili Paneer, Vegetable Dum Biryani
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If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!
Happy cooking and happy eating <3
Button mushrooms, green bell peppers and onions sautéed in oil/ghee, then simmered with tomatoes and fresh homemade spice blend to make a flavorful, semi-dry curry. Perfect to eat with chapatis, rotis, rice or quinoa.
This dish is yet another family favorite! It’s an easy-peasy, healthy one-pot meal essentially made using little millet or Saame (as called in Kannada), fenugreek leaves, green beans, and green peas as the main ingredients. The use of whole spices and methi makes this dish flavorful, and the little millet keeps one fuller for a longer time.
Furthermore, the best part of this recipe(like most of the one-pot meals) is that you can make it in 20 minutes with a pressure cooker if you have all the ingredients ready. You can use a regular cooking pot or instant pot, instead of a pressure cooker.
Besides little millet, you could use others such as Foxtail millet, Kodo millet and Pearl millet. Consider adding some ghee-fried cashews into the pulao once it’s ready – they add on to the taste. If you are following a vegan diet, skip the ghee and use your choice of oil/plant-based ghee to fry cashews or make the dish.
I prefer making this dish on days when I feel lazy to cook. So, I would make this for the day, and we would eat for lunch and dinner, both. I hope you do try this. Enjoy!
Check out other one-pot meal recipes here: ONE-POT MEALS
Eggplant and potatoes sautéed and simmered in onion-tomato-spices base to make a delicious curry, perfect for chapatis or plain rice.
Healthy and delicious green leafy dal made using spinach, dill, toor dal and tempered with spices and herbs.
Porridge is one of the quickest meals you could serve yourself and your family. It’s easy-to-make, healthy and filling, and perfect to have as a breakfast or brunch along with dry fruits, fresh fruits, or green salad.
Porridge or malt is a popular breakfast in south India, especially in suburban areas. Ragi Ganji or ragi porridge is the most popular type, made using ragi flour and consumed for breakfast. It’s healthy and filling and good to keep you going for a long time. You could use other millet flours to make porridge, like the one in this recipe. I have used organic and homemade multigrain flour, made from around 30 ingredients consisting of different lentils and millets. This porridge is quite filling, so you could have it as a whole meal, probably accompanied with dry fruits or fresh fruits.
Continue reading to know how to make this nutritious and healthy multigrain porridge.
Prep time: 2-3 minutes
Cook time: 6-7 minutes
Yield: 2 adult servings
750ml of water
4 full tablespoons of multigrain flour
1 teaspoon of salt
3 tablespoons of yogurt/homeset curd, beaten
2 tablespoons of finely chopped red onion
Chopped green chilies
Pour water into a cooking pot. Add the multigrain flour into it and stir well such that there are no lumps.
Begin to cook this on medium heat while stirring continuously. Continue cooking until the mixture becomes thick and glossy. Turn the heat off and allow the porridge to cool.
Stir in salt and curd. Garnish with chopped onions and green chilies. Enjoy!!
If you tried this recipe, let me know how you like it? 🙂
If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!
Happy cooking and happy eating <3