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.
Tag: Indian Curry
5 Easy Paneer Recipes | Indian Paneer Curry
Here are five easy-to-follow paneer recipes that you can make and enjoy with rotis, chapatis and naan!
South Indian Sambar with Zucchini
Frankly, I had eaten Zucchini only as a sautéed vegetable until I decided to make sambar with it. And it tasted so delicious!
This sambar is a regular south Indian sambar made with Zucchini as the main vegetable along with other ingredients. However, you could include other vegetables such as carrots, drumsticks, potatoes, or green beans along. Since Zucchini cooks faster, I haven’t pressure-cooked it. Otherwise, I usually pressure cook vegetables and dal for sambar. For the sambar powder, I used a homemade one, but otherwise I usually love to use the MTR sambar powder.
I love eating this sambar with plain white rice with a dollop of ghee on top and pickles on the side. If you are not a rice person, you could pair it with quinoa, millets, or Idly. Do try this sambar with Zucchini if you haven’t already – you will love it!
Check out these sambar recipes here – Radish sambar , Parsnip sambar , Avarekalu huli
If you are looking for more delicious, easy-to-follow recipes, follow Swaadista on Instagram, Pinterest, and Facebook.
Zucchini Sambar
South Indian Sambar made with toor dal, zucchini, spices and herbs.
Servings: 4 adults
Equipment
- Pressure cooker
- Cooking pan with lid
Ingredients
For Pressure cooking
- 120 gm toor dal washed
- 250 ml water
For Sambar
- 2 medium zucchini chopped into 1-inch pieces
- 3 tbsp sunflower oil
- ¼ tsp mustard seeds
- ½ tsp cumin seeds
- curry leaves
- Hing a pinch
- 2 dried red chilies broken into halves
- ¼ tsp minced ginger root optional
- 1 clove crushed garlic optional
- ½ medium red onion sliced
- 1 medium tomato chopped
- 1 tbsp tamarind extract
- salt to taste
- ¼ tsp turmeric powder
- 1 tbsp sambar powder
- 2 tbsp cilantro finely chopped
- water as needed for consistency
Instructions
- Add toor dal and water into the pressure cooker, and cook until dal soft and well-cooked. Allow the pressure to release naturally, then mash the dal and keep aside until used.120 gm toor dal, 250 ml water
- Heat oil in a cooking pot on medium heat. Add mustard and cumin seeds, allow them to pop and sizzle.3 tbsp sunflower oil, ¼ tsp mustard seeds, ½ tsp cumin seeds
- Addcurry leaves, Hing, 2 dried red chilies
- Add and sauté on low-medium heat until onion translucent.¼ tsp minced ginger root, 1 clove crushed garlic, ½ medium red onion
- Add and sauté for a minute. Cover and cook zucchini on low-medium heat until 70% cooked. (If you feel the zucchini needs water to cook, add about 50 ml)2 medium zucchini, 1 medium tomato, ¼ tsp turmeric powder, salt to taste
- Add and combine.1 tbsp tamarind extract
- On low heat, add the sambar powder and mix well.1 tbsp sambar powder
- Immediately transfer cooked dal, pour water as per desired consistency and combine well.
- Cover and cook the sambar on low-medium heat for 3-4 minutes, stirring occasionally, until it starts boiling and becomes frothy.
- Garnish with chopped cilantro and turn the heat off.2 tbsp cilantro
- Serve delicious Zucchini Sambar with rice, quinoa, millets or Idly. Enjoy!
Notes
- Add salt, tamarind extract and sambar powder according to your taste and preference.
- With zucchini, you can include other veggies like carrot, potato, beans, etc.
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
Mushroom Masala made with roasted and ground spices
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.
Easy Paneer Bhurji | Grated Paneer Stir Fry
An under 15-minutes side dish for chapatis or rotis made with grated paneer sautéed in oil/ghee with onions, tomatoes, spices and herbs.
Simple Bitter gourd curry | Hagalkayi Palya
Bitter gourd is the vegetable I dreaded once but very dear to me now, lol. It is one of the nutritious vegetables available to us; Although it tastes extremely bitter, various studies show that it is highly beneficial if consumed regularly. (You can research to know how exactly it can help.)
Being on a journey of eating better every day, my husband and I try to include as diverse vegetables and greens as possible in our diet, and bitter gourd is always on our weekly list. We usually eat it in the form of a curry, either with chapatis/rotis or as a side dish with rice and plain dal/rasam.
Bitter gourd curry or Hagalkayi Palya(as it is called in Kannada) has a lot of flavors going – bitter, sweet, spicy, and tangy. However, the bitterness of the vegetable overpowers the others. But the inclusion of ingredients like tamarind and jaggery helps to curb this bitterness to a certain extent. Continue reading to know how to make this healthy and yummy curry.
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Simple Bitter gourd curry | Hagalkayi Palya
Bitter gourd stir-fried with cumin, garlic, tamarind, jaggery, onion and spices.
Equipment
- Cooking pan with lid
Ingredients
- 4 small bitter gourds
- 4 tbsp vegetable oil
- 1/2 tsp cumin seeds
- curry leaves
- 2 cloves garlic minced
- 1/4 tsp turmeric powder
- 1 tsp kashmiri red chili powder
- 1.5 tsp coriander powder
- 1/4 tsp cumin powder
- 1 small red onion thinly sliced
- 2-3 tbsp tamarind juice
- 1 tsp jaggery powder
- salt to taste
Instructions
- Slice the bitter gourd into thin pieces by removing seeds. Then soak them into water along with a pinch of salt for 10 minutes. Drain out the water completely and squeeze out the excess water from bitter gourds.
- Heat oil in a cooking pan on medium heat.
- Transfer the bitter gourd into the pan and sauté them until light brown (this may take up to 5 minutes), then remove them into a separate bowl.
- Add cumin seeds into the same oil on low heat and allow them to sizzle.
- Then add the curry leaves, minced garlic, and sauté for 10 seconds.
- Maintaining the heat on low, add turmeric powder, red chili powder, coriander powder, and cumin powder, sauté them for another 10 seconds( ensure that the spices don’t burn) and add the tamarind pulp along with jaggery powder.
- Transfer the fried bitter gourd into the pan, add the sliced onions plus salt to taste, and combine together.
- Cook this for 4-5 minutes on low heat until bitter gourd tender, while stirring continuously.
- Turn off heat and serve the bitter gourd curry hot with chapatis/rotis or on the side with rice/quinoa – dal/rasam.
Notes
- Add salt and spices according to your taste and preference.
- Slice bitter gourd as thin as possible to expedite it’s cooking.
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
Aloo Baingan | Eggplant Potato Curry
Eggplant and potatoes sautéed and simmered in onion-tomato-spices base to make a delicious curry, perfect for chapatis or plain rice.
Green Beans Palya (Stir fry)
Simple and healthy beans stir fry made with chana dal, onions, and grated coconut.
Green Leafy Dal with Spinach and Dill
For, when you feel lazy to cook yet want to eat something homemade and healthy, this leafy green dal recipe will fit in just right. It’s made by pressure-cooking lentils, spinach, dill, onion, tomato, garlic, and tamarind into a semi-thick curry consistency and later seasoning with spices and herbs.
I learned this recipe from my mother-in-law (we call this ‘massoppu‘ in Kannada), then experimented with different leafy greens and lentils (toor dal and masoor dal). And turns out that this combination of spinach and dill is our favorite. You can enjoy this dal with your choice of rice, quinoa, millet, dosa, ragi mudde, chapati, or even drink it as a soup – it’s that delicious!
Here’s a detailed recipe of green leafy dal made with lentils, spinach and dill.
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 3-4 Servings
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Ingredients:
For pressure cooking:
One box of spinach, rinsed
Half bunch of dill, rinsed and chopped
150g of toor dal, rinsed
300ml of water
4-5 cloves of garlic
6-8 green chilies (or to taste)
1 small onion, diced
1 tomato, diced
1 small lime sized tamarind pulp
1/4 teaspoon turmeric powder
Water
Salt to taste
For seasoning:
2 tablespoons of vegetable oil
1/4 teaspoon of mustard seeds
1/4 teaspoon of cumin seeds
2 dried red chilies, split into halves
A pinch of hing
Curry leaves, one sprig
Procedure:
- Add into a pressure cooker – toor dal, spinach, dill, water, garlic, green chilies, onion, tomato, tamarind pulp, turmeric powder and pressure cook for 6-7 whistles or until all the ingredients are soft and well-cooked. Turn off and allow the pressure of the cooker to release naturally.
- Mash the cooked ingredients well, add salt to taste and water (if necessary), and combine well. Cook this for 2 minutes on medium heat and turn off.
Spinach and dill 
All the ingredients to pressure cook 
Seasoning the cooked dal
- Heat oil in a small pan. Add mustard seeds and cumin seeds, and allow them to pop and sizzle. Then add Hing, curry leaves, and dried red chilies. Turn off and pour the seasoning into the dal and combine well.
- Serve healthy and delicious green leafy dal with rice, rice, quinoa, millet, dosa, ragi mudde, or chapati.
Note:
- Add salt and spices according to your taste and preference.
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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
Beetroot Stir fry with Coconut
Beetroot stir-fried in coconut oil with onion, grated coconut, spices and herbs.