Tag Archives: vegetable curry

Rajma Palak Curry (Palak Rajma)


One of the famous North Indian vegetable curry is Rajma Palak curry. Here the Rajma (red kidney beans) is cooked in a spinach gravy. It tastes good with roti’s and plain rice.

Palak Rjma

Ingredients:

  1. 1 Cup Rajma
  2. 1 Bunch spinach leaves cleaned
  3. 2 Tomatoes cut in to pieces
  4. 1 Medium size onion finely chopped
  5. 2 tbsp. red chilli powder
  6. 1 tbsp. garam masala
  7. Salt as per taste
  8. 1 tbsp. fresh cream
  9. 2 tbsp. oil

Method:

  • Soak Rajma in water overnight.
  • Pressure cook it with 4 to 5 whistles. Drain the water and keep aside.
  • Now boil the spinach in water and drain all the water and allow it to cool.
  • Grind spinach and tomato in a mixer to  a paste and keep aside.
  • Take a container on heater. Add oil and once the oil is hot add onion and fry it.
  • Once the onion turns golden brown add palak and rajma in to it.
  • Add water as required.
  • Now  salt, red chilli powder, garam masala is added.
  • Cook till all the gravy becomes thick
  • Add fresh cream and serve hot.

 

Aloo Mutter


Today I tried out a vegetable which was well suited for dosa.. It  was a simple aloo curry that will suit dosa as well chapati. Just added fresh peas to it. Bit spicy but very tasty. Try this out!!!!!!!!!!!!!!!!!

Aloo Mutter

Ingredients:

  1. 2 Medium size potatoes peeled and cut in to small pieces
  2. 2 Medium size onion finely  sliced
  3. 2 to 4 garlic cloves
  4. 1 Inch ginger
  5. 2 Medium size tomatoes finely chopped
  6. 1 and half Tbsp red chilli powder
  7. 1 tbsp garam masala
  8. 2 tbsp oil
  9. Salt as per taste
  10. 1/2 tbsp mustard seeds and turmeric powder
  11. Fresh coriander leaves finely chopped
  12. 1 Small cup fresh peas / frozen peas

Method:

Take a container on heater add a tbsp of oil once hot add garlic and ginger and fry it. Now add chopped onion and fry till golden brown.

Add half of the tomatoes and fry it for 2 mins. Allow this to cool. Once cool grind this onion along with red chilli powder, garam masala and coriander leaves in a jar and grind it in to paste.Keep aside.

Take another container on heater add 1 tbsp of oil and once hot add mustard seeds allow it to crackle. Add half of the tomatoes and fry it. Add potatoes and fry it in the oil. Now add 1 cup of water and close the lid till the potatoes are cooked well. In between stir the potatoes and check it out if boiled. Once it is boiled add the onion paste and peas to it and mix well. Add salt and cook well till the gravy thickens.

Serve with dosa or chapati.

Gobi Peas Curry


Gobi and peas curry

Ingredients:

  1. A medium size Gobi cut into small florets
  2. 2 Medium size tomato cut into pieces
  3. 1 Small cup fresh/frozen peas
  4. 1 small cup grated coconut
  5. 2 Tbsp oil
  6. 1/2 Tbsp turmeric and mustard seeds
  7. 1 tbsp red chilli powder
  8. 1 Tbsp Masala Powder (preferred huli masala powder)
  9. Salt as per taste
  10. A small piece of jaggery
  11. Fresh coriander leaves finely chopped

Method:

Take tomato pieces, grated coconut, coriander leaves and red chilli powder and masala powder in a jar and grind in to paste and keep aside. Now take a container on heater add oil and once hot add mustard seeds and allow it to crackle. Now add turmeric powder and Gobi florets  and fry it in oil for few mins. Add the grinded paste, peas, salt, jaggery and little water and allow it to cook till the Gobi’s are  soft and gravy is thick. Garnish it with fresh coriander leaves. Serve hot.

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