Fresh spinach leaves blanched, pureed and then cooked with spices, deep fried cottage cheese cubes and cream
Serves: 4
Cooking time (approx.): 7 minutes
Style: North Indian Vegetarian
need:
600 grams (about 24 oz.) tender spinach washed
2 green chillies chopped
2 cup(s) cottage cheese cubes
2 tablespoon(s) ghee (clarified butter) / butter / oil
1 teaspoon(s) cumin seeds
1 tablespoon(s) finely chopped garlic
1 tablespoon(s) finely chopped ginger
salt to taste
1 tablespoon(s) lemon juice
2 tablespoon(s) cream 
lots of finely chopped fresh coriander to garnish
procedure:
Blanch the spinach in lots of boiling salted water for about 3 minutes. Refresh in chilled water. Squeeze out excess water gently and blend to a fine paste with the green chillies.
Deep fry the cottage cheese cubes in moderately hot oil till light golden in color. Drain on absorbent paper.
Heat the clarified butter / oil in a heavy-based pan. Add the cumin seeds and let them crackle. Add the garlic and ginger. Fry briefly till the raw smell goes away.
Add the chopped spinach puree, salt and mix well. Add water if required to get a gravy of desired consistency and bring to a boil. Add the deep fried cottage cheese cubes and stir to mix gently. Mix in the lemon juice. Simmer for about 4 minutes. Put off the heat and mix in the cream.
Garnish with chopped fresh coriander.
TIPS:
Deep fried cottage cheese cubes can be soaked in some warm water to which lemon juice and salt are added. This will keep them extra soft and prevent them from hardening.
The cottage cheese cubes can be added without frying. However, avoid stirring often as they crumble.
Do not overcook spinach for a bright green colored gravy.
Serve hot with: white rice or Indian bread (Roti, Chapati, Pooris).
Mixed vegetables (sabzi) cooked with pineapples and cottage cheese in a onion-cashew gravy. An exotic sweet and tangy preparation.
Serves: 4
Cooking time (approx.): 23 minutes
Style: South Indian Vegetarian 
neeD:
3 cup(s) chopped mixed vegetables (carrot, green beans, cauliflower, potato)
1 cup(s) shelled green peas
2 cup(s) milk
salt and sugar to taste
3 tablespoons ghee (clarified butter) / butter / oil
1 teaspoon(s) cumin seeds
2 bay leaves
1" cinnamon stick
4 cloves
2 green cardamoms
4 tablespoons cashew nuts ground to a paste
1 cup(s) pineapple cubes
1 cup(s) cottage cheese cubes
2 tablespoon(s) fresh cream
1 cup(s) chopped fresh coriander
To be ground to a paste:
3 onion(s) chopped
6 green chillies
1" ginger chopped
6 flakes garlic chopped
½ teaspoon(s) turmeric powder
½ teaspoon(s) garam masala (hot spice mix)
procedure:
Place the vegetables in a heavy-bottomed pan and pour half the milk over them. Mix in some salt and sugar to taste. Bring to boil. Cover and cook on medium level for about 15 minutes or till the vegetables are soft and cooked.
Heat the ghee / butter / oil in a pan. Toss in the cumin seeds and let them crackle. Add the bay leaves, cinnamon, cloves and cardamoms. Fry briefly till they are aromatic. Add the ground paste and fry on medium level whilst stirring for about 4 minutes or till the fat leaves the sides of the pan. Mix in the cashew paste and saute briefly.
Add the remaining milk and the cooked vegetables along with the pineapple cubes. Mix well and bring to a boil. Mix in half the coriander leaves and the cottage cheese cubes gently. Add salt and sugar if required and simmer for about 4 minutes. Put off the flame and stir in the fresh cream.
Garnish with the remaining finely chopped coriander leaves.
TIPS:
If you have a readymade tin of coconut milk, it can be added in combination with milk for extra flavor.
Cottage cheese cubes can be deep fried and then added to the curry.
fruits like seedless grapes can be added to this curry.
Serve hot with: Ghee Rice, white rice , Poori (deep fried unleavened bread) or Roti.
Green peas (matar) cooked along with Potatoes (aloo) and spices is a very simple and popular north Indian preparation.
Serves: 4
Cooking time (approx.): 15 minutes
Style: North Indian Vegetarian (Punjabi)
need:
2 tablespoons butter / ghee (clarified butter) / oil
1 teaspoon(s) cumin seeds
½ teaspoon(s) asafoetida powder
2 tablespoon(s) ginger finely chopped
4 green chillies finely chopped 
½ teaspoon(s) turmeric powder
1 cup(s) shelled green peas
4 potatoes unpeeled and cubed
2 tablespoon(s) finely chopped fresh coriander
salt to taste
½ cup(s) hot water
1 teaspoon(s) lemon juice
procedure:
Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the asafoetida powder, ginger and green chillies. Fry briefly till the raw smell of ginger goes off.
Add the green peas and potato cubes. Mix well. Add the hot water, half the coriander leaves and salt to taste. Mix well and bring to a boil. Cook covered on low level for about 15 minutes or till the peas and potatoes are tender and cooked. Mix in the lemon juice and the remaining coriander leaves.
TIPS:
As a variation, the green peas and potatoes can be cooked before hand and then tossed in the seasoning. Cover and simmer for 4-5 minutes for the flavors to blend well with the potatoes and peas.
Green chillies can be increased or decreased.
Keep extra hot water ready in case the vegetables are not cooked.
This dish can be cooked in pressure cooker for about 2-3 whistles.
Serve hot with: Indian bread (Pooris, Roti, Chapati), white rice or Coconut Rice (Nariyal Chawal).
Gherkin rings stir-fried with onions and cooked with a spicy coconut paste.
Serves: 4
Cooking time (approx.): 15 minutes
Style: South Indian (Konkani) Vegetarian
need:
1 cup(s) gherkin rings
2 cup(s) grated coconut
4 dry red chillies (whole) roasted in coconut oil
2 teaspoon(s) tamarind pulp
1 tablespoon(s) coriander seeds
2 tablespoons coconut oil
1 medium onion(s) chopped fine
salt to taste
procedure:
Toss the gherkin rings in some salt and keep aside for about 30 minutes. Drain and squeeze them to remove the salt water.
Meanwhile grind the coconut, dry red chillies, tamarind and coriander seeds to a dry coarse paste with very little water.
Heat the coconut oil in a pan and fry the onions on medium-low level for about 2 minute(s) or till transparent. Add the gherkin rings and stir fry on high for 2 minutes.
Cover and cook on low for about 5 minutes or till the gherkins are cooked.
Add the coconut paste and salt to taste. Stir-fry for about 2 minute(s). Cover and cook on low for about 4 minutes.
TIPs:
Traditionally coconut oil is a must. However if not available, use any other vegetable oil.
Gherkins can be replaced by cauliflower cut into small florets.
Serve hot with: steaming hot boiled rice
Raw papaya cubes cooked with jaggery and simmered in a traditional Manglorian coconut gravy and seasoned with fried onions. A sweet and tangy delicacy served with plain rice.
Serves: 4
Cooking time (approx.): 15 minutes
Style: South Indian (Konkani) Vegetarian
need:
1 medium raw papaya peeled and cubed 
2 tablespoon(s) jaggery crushed or grated
salt to taste
2 cup(s) grated coconut
4 dry red chillies (whole) roasted in coconut oil
1 tablespoon(s) tamarind pulp
2 tablespoons coconut oil
1 onion(s) chopped fine
procedure:
Cook the raw papaya cubes in some water on medium level for about 5 minutes or till they are almost cooked. Add the jaggery and salt to taste. Cook further for about 3 minutes or till the papaya cubes are tender but not overcooked.
Meanwhile grind the coconut, dry red chillies and tamarind to a smooth paste with little water. Add the paste to the cooked papaya along with water just enought to make a medium consistency gravy (not too thick nor too thin). Mix gently. Add salt if required. Bring to a boil and simmer for about 3 minutes.
Heat the coconut oil in a pan. Add the chopped onions and fry on low level stirring frequently for about 4 minutes or till they are uniformly browned taking care not to burn them. Pour this over the curry and keep tightly covered for sometime before serving. Mix gently while serving.
TIP:
The amount of jaggery can be increased or decreased as per desire. To get the right balance of sweet and tangy, the amount of tamarind should vary accordingly.
This curry gets its taste from the coconut oil and onion seasoning. Traditionally coconut oil is a must. However if not available, use any other vegetable oil.
Serve hot with: steaming hot boiled rice
Shredded cabbage tempered and cooked with spices and grated coconut.
Serves: 4
Cooking time (approx.): 8 minutes
Style: Indian Vegetarian
need:
2 tablespoon(s) oil
½ teaspoon(s) mustard seeds
½ teaspoon(s) split black gram
4 green chillies chopped
6 curry leaves
2 medium onion(s) chopped finely
1 medium cabbage shredded
1 teaspoon(s) cumin powder
½ teaspoon(s) black pepper powder
1 garlic clove grated
4 tablespoons grated coconut
a pinch of turmeric powder and salt to taste
1 teaspoon(s) lime juice
procedure:
Heat the oil in a heavy-based pan. Drop in the mustard seeds and let them crackle. Add the split black gram and fry till it is light brown. Add the green chillies, curry leaves and the chopped onions. Fry on medium heat for about 3 minute(s) or till the onions are pale.
Add the cabbage and the rest of the ingredients except the salt and lime juice. Stir-fry on high heat till the cabbage is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low heat for about 5 minutes or till the cabbage is yet crunchy but cooked.
Mix in the lime juice. Keep covered for 2 minutes
TIP:
Cabbage must not be over cooked and tastes the best when crunchy and firm. Overcooking of vegetables leads to loss of important nutrients.
Serve hot with: Coconut Rice (Nariyal Chawal), white rice or Indian bread (Roti, Chapati, Pooris).
Snow-white button mushrooms stir-fried with crushed blackpepper corns, herbs and spices.
Serves: 4
Cooking time (approx.): 11 minutes
Style: Indian Vegetarian
need:
4 tablespoon(s) oil
6 green chillies slit
1 tablespoon(s) ginger-garlic paste
2 medium onion(s) chopped finely
400 grams (about 16 oz.) button mushrooms quartered and blanched in hot salted water
1 teaspoon(s) crushed black pepper
½ teaspoon(s) turmeric powder
½ teaspoon(s) hot spice mix (garam masala) powder
1 teaspoon(s) dry mint powder
1 teaspoon(s) dried fenugreek leaves (kasoori methi) powdered
1 tablespoon(s) cream
2 teaspoon(s) lime juice
salt to taste
procedure:
Heat the oil in a heavy-based pan and fry the green chillies and ginger-garlic paste briefly. Add the chopped onions and fry on medium heat for about 3 minute(s) or till the onions are pink.
Add the mushrooms, crushed blackpepper and the rest of the ingredients except for the cream, lime juice and salt. Stir-fry on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on medium / low heat for about 8 minutes or till the mushroom is cooked but not soggy.
Reduce the heat to low. Mix in the cream and lime juice. Remove from heat and keep covered for 2 minutes
TIP:
Mushrooms cook fast and taste the best when they are crunchy and firm.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti, Chapati, Pooris).
Okra slices stir-fried with sauteed onions and spices
Serves: 4
Cooking time (approx.): 15 minutes
Style: Indian Vegetarian
need:
2 tablespoon(s) oil
4 big green chillies slit or as per taste
1 tablespoon(s) finely chopped ginger
4 medium onions finely sliced
½ teaspoon(s) turmeric powder
500 grams (about 20 oz.) okra washed, pat dried and sliced into fine strips lengthwise or cut into rings
salt to taste
procedure:
Heat the oil in a heavy-based pan and fry the green chillies and ginger briefly till the ginger turns brown. Add the onion slices and fry on medium heat for about 3 minute(s) or till the onions are just about transluscent (do not brown).
Add the turmeric powder and mix well. Mix in the finely sliced okra stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 12 minutes or till the okra is tender and well cooked. Saute briefly and gently till the okra is well fried and starts sticking to the bottom of the pan.
TIP:
It is very essential that the okra is completely dry before slicing. Water droplets tend to make it mushy.
Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti, Chapati).
Fresh tender spinach sauteed in butter with chillies and enriched with cream. Very quick and simply delicious.
Serves: 4
Cooking time (approx.): 20 minutes
Style: North Indian Vegetarian
need:
2 tablespoon(s) ghee (clarified butter) / butter
4 dry red chillies
1 tablespoon(s) finely chopped ginger
2 green chillies slit
600 grams (about 24 oz.) tender spinach washed and finely chopped
1 teaspoon(s) sugar
salt to taste
2 tablespoon(s) cream
finely chopped fresh coriander to garnish (optional)
procedure:
Heat the clarified butter in a heavy-based pan. Add the whole dry red chillies and fry till they darken. Add the ginger and fry till it is light brown. Add the green chillies and fry briefly.
Add the chopped spinach, sugar, salt and mix well on high heat. Cook without covering on medium-high heat stirring frequently for about 20 minutes or till the spinach is cooked and dry. Mix in the cream.
Garnish with chopped fresh coriander (optional).
TIP:
Deep fried cottage cheese or tofu cubes can be added to the spinach just before all the water has dried up. Cover and keep warm so that the cottage cheese or tofu cubes are soft. Mix in the cream just before serving.
Serve hot with: Rice with Dried Mushrooms (Kanegach Pulav), white rice or Indian bread (Roti, Chapati, Pooris).
A delicacy from Rajasthani (a state in north India) of poppadoms cooked in yoghurt with spices. A treat to the spice lovers.
Serves: 4
Cooking time (approx.): 5 minutes
Style: North Indian Vegetarian (Rajasthani)
need:
4 medium sized raw poppadoms cut into 1" squares
1 teaspoon(s) each of mustard and cumin seeds
½ teaspoon(s) each of asafoetida and turmeric powders
1 teaspoon(s) red chilli powder
2 tablespoon(s) yoghurt
1 teaspoon(s) chickpea / gram flour (besan)
2 cup(s) water
2 tablespoon(s) ghee (clarified butter) / butter / oil
1 tablespoon(s) chopped fresh coriander
salt to taste
procedure:
Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard and cumin seeds. Drop in the asafoetida and fry lightly. Add the red chilli powder and yoghurt. Mix well and stir fry on medium level for about a minute or two.
Mix in the turmeric powder, chickpea / gram flour, water and salt. Bring to a boil. Add the poppadoms and coriander leaves. Cook on low level for about 3 minutes or till the poppadoms are cooked. Adjust the consistency of the curry as desired.
TIP:
Bite-sized small poppadoms that are also available can be used instead of cutting the big ones. They would look more presentable.
Adjust the amount of chickpea flour according to the consistency of the curry required since it gives thickness to the gravy. Traditionally, the curry is of a thinner consistency.
Serve hot with: Yellow Gram Rice (Mag ni Dal ni Khichdi), white rice or Indian bread (Chapati, Roti).
Eggplant (Baingan) deep fried and cooked in a yoghurt (dahi) based gravy spiced up with typical Kashmiri spices.
Serves: 4
Cooking time (approx.): 8 minutes
Style: North Indian Vegetarian (Kashmiri)
need:
4 big eggplants cut into roundels (thick slices)
2 cups(s) yoghurt
1 tablespoon(s) fennel seed powder (saunf)
½ teaspoon(s) each of asafoetida and turmeric powders
2 teaspoon(s) each of red chilli and ginger powders
4 green cardamoms
2 tablespoon(s) oil
salt to taste
oil to deep fry
finely chopped fresh coriander to garnish
procedure:
Wash the eggplant roundels, pat dry and deep fry in hot oil till light brown in color. Drain on an absorbent paper. Beat the yoghurt along with salt till smooth.
Heat the oil in a heavy-bottomed pan on medium level and drop in the green cardamoms and asafoetida. Fry briefly and add the yoghurt quickly. Mix in the spice powders. Cook on medium level for about 4 minutes.
Add the fried eggplant roundels, cover and cook on low level for about 4 minutes.
Garnish with chopped fresh coriander.
TIP:
To cut down on calories, try grilling the eggplant roundels brushed with a little oil instead of deep frying them.
Serve hot with: Rice with Dried Mushrooms (Kanegach Pulav), white rice or Indian bread (Roti, Chapati, Pooris).
French beans stir fried with onions and spices in a typical Kerala (a state of southern India) style.
Serves: 4
Cooking time (approx.): 12 minutes
Style: South Indian Vegetarian (Kerala)
need:
4 cups chopped french beans
1 big onion(s) finely chopped
1 teaspoon(s) mustard seeds
4 green chillies finely chopped
1 teaspoon(s) ginger finely chopped
½ teaspoon(s) turmeric powder
2 tablespoon(s) water
2 tablespoon(s) oil
2 tablespoon(s) grated coconut
1 sprig curry leaves
1 teaspoon(s) lemon juice (optional)
salt to taste
procedure:
Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard seeds. Add the curry leaves, chopped green chillies and ginger. Fry lightly. Add the chopped onions and fry on medium level for about 2 minute(s).
Mix in the french beans, turmeric and salt. Sprinkle the water and cook covered on low level for about 10 minutes or till the beans are cooked but firm. Mix in the grated coconut. Sprinkle the lemon juice before serving (optional).
TIP:
Lemon juice may be added if a tangy taste is preferred.
Serve hot with: White rice and Split Red Gram Dal (Gujarati Tuvar Dal).
Cabbage tempered with mustard seeds and green chilly in coconut oil. As simple as that. Quick, tasty and nutritious all in one!
Serves: 4
Cooking time (approx.): 12 minutes
Style: South Indian Vegetarian (Konkani)
need:
1 medium green cabbage finely chopped / shredded
1 teaspoon(s) mustard seeds
4 green chillies slit 
2 tablespoon(s) oil (ideally coconut oil)
2 tablespoon(s) grated coconut
2 teaspoon(s) lemon juice (optional)
salt to taste
procedure:
Heat the oil in a heavy-bottomed pan on medium level till hot and crackle the mustard seeds. Drop in the slit green chillies and fry lightly. Add the shredded cabbage and mix in the salt. Cover and cook on low level for about 12 minute(s) or till the cabbage is cooked but green yet.
Mix in the grated coconut. Garnish with lemon juice (optional).
TIPS:
It is important that the cabbage be very fresh and more green than white since this recipe hardly uses any strong spices. Choose one with more volume and less weight.
Coconut oil gives a distinct flavor to this dish. However if not available, any other cooking oil would do fine.
Serve hot with: White rice and Tangy Split Red Gram Broth (Rasam).
Potatoes (Bateta) cooked with tomatoes and spices in a very typical Gujarati (Gujarat is a state of India) style.
Serves: 4
Cooking time (approx.): 17 minutes
Style: Indian Vegetarian (Gujarati)
need:
4 medium potatoes peeled and cubed
1 teaspoon(s) cumin seeds
½ teaspoon(s) mustard seeds
½ teaspoon(s) each of turmeric and asafoetida powders
1 teaspoon(s) red chilli powder
1 teaspoon(s) ginger-green chilly paste
1 tomato(es) finely chopped
1 tablespoon(s) sugar
1 cups(s) water
1 tablespoon(s) coriander-cumin seeds dry roasted and powdered
2 tablespoon(s) oil
salt to taste
finely chopped fresh coriander leaves to garnish
procedure:
Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard and cumin seeds. Add the asafoetida, turmeric and red chilli powders. Add the ginger-green chilly paste and saute briefly not letting it get dry. If it gets dry add a few drops of water and fry. Add the chopped tomatoes and fry for about 2 minute(s) or till they are soft and wilted.
Mix in the potato cubes along with the water, sugar and salt. Cover and cook on low level for about 15 minutes or till the potatoes are cooked and the gravy thickens. Mix in the coriander-cumin seed powder and keep covered for a while to trap in the aroma.
Garnish with finely chopped fresh coriander leaves.
TIP:
For those who do not like to have a hint of sweetness in the curry, sugar can be omitted.
Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Chapati, Pooris, Roti).
Corn (Makai) and Green Bell Pepper (Simla Mirch) cooked with plain flour in milk and traditionally made in homes in Gujarat (a state in India).
Serves: 4
Cooking time (approx.): 12 minutes
Style: Indian Vegetarian (Gujarati)
need:
2 cup(s) cooked corn kernels 
1 green bell peppers finely chopped
1 teaspoon(s) cumin seeds
1 teaspoon(s) ginger paste
2 green chillies finely chopped
2 tablespoon(s) plain flour
2 cup(s) milk
1 teaspoon(s) sugar
½ teaspoon(s) white pepper powder
4 tablespoons ghee (clarified butter) / butter / oil
salt to taste
procedure:
Heat the ghee / butter / oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the chopped green chillies and ginger paste. Fry lightly. Add the plain flour and fry on very low level for about 2 minute(s).
Mix in the corn and green bell peppers. Add the milk slowly whilst stirring taking care that no lumps are formed. Cook on low level for about 10 minutes or till the gravy thickens. Season with salt, sugar and white pepper powder.
TIP:
The use of clarified butter / ghee is essential for this dish to taste good.
Serve hot with: Sprouted Field Beans Pulav (Vaal ni Dal no Pulav), white rice or Indian bread (Chapati, Pooris, Roti).
Green peas (Vatana) cooked with potatoes and spices to give this simple but delicious dish.
Serves: 4
Cooking time (approx.): 15 minutes
Style: Indian Vegetarian (Maharashtrian)
need:
500 grams(s) shelled fresh green peas
2 potatoes cubed
1 teaspoon(s) cumin seeds
4 green chillies finely chopped
½ teaspoon(s) each of sugar and turmeric powder
½ cup(s) water
2 tablespoon(s) oil
1 tablespoon(s) each of grated coconut and lemon juice
2 tablespoon(s) finely chopped coriander leaves
salt to taste
procedure:
Heat the oil in a heavy-bottomed pan on medium level and splutter the cumin seeds. Add the green chillies and turmeric powder.
Now add the potato cubes, green peas, sugar, salt and water. Mix well and cook covered on low level for about 15 minute(s) or till the potatoes and peas are tender.
Garnish with the lemon juice, grated coconut and chopped fresh coriander.
TIP:
If a thicker gravy is desired, tomato puree could be added.
Serve hot with: Cumin Rice (Jeera Chawal) , white rice or Indian bread (Chapati, Pooris, Roti).
Green gram (Moong) made spicy (chatpata) by stir-frying with spices. A very tasty quick-to-make Maharashtrian dish packed with nutrition.
Serves: 4
Cooking time (approx.): 12 minutes
Style: Indian Vegetarian (Maharashtrian)
need:
1 cup(s) whole green gram soaked overnight
2 medium onion(s) chopped
4 green chillies finely chopped
½ teaspoon(s) each of turmeric and asafoetida powders
1 teaspoon(s) hot spice mix (garam masala)
2 tablespoons oil
2 teaspoon(s) lemon juice
salt to taste
finely chopped fresh coriander leaves to garnish
procedure:
Drain the soaked green gram, wash well and cook with a few tablespoons of water, salt and turmeric powder in a heavy-bottomed pan with a tight-fitting lid on very low level for about 10 minute(s) or till the gram is cooked but firm. Remove from pan and keep aside.
In the same pan, heat the oil and fry the asafoetida and chopped green chillies for a few seconds. Add the chopped onions and saute till they are lightly browned. Add the hot spice mix (garam masala), cooked gram and salt to taste. Mix well and saute for a few seconds. Mix in a portion of the chopped coriander leaves and cook covered on low level for about 2 minutes. Put off the heat and mix in the lemon juice.
Garnish with finely chopped coriander leaves.
TIPS:
As a variation, chopped tomatoes could be added and sauteed just before adding the cooked green gram.
To make the dish more nutritious, the green gram can be sprouted before cooking.
Serve hot with: Subtly Tempered Rice (Nucchi) or Indian bread (Roti, Chapati).
Cauliflower (Gobi) cooked along with Potatoes (Aloo) and spices is a dry preparation and a favorite of every north Indian.
4 Serves:
Cooking time (approx.): 16 minutes
Style: North Indian Vegetarian (Punjabi)
need:
500 grams cauliflower florets
4 big potatoes unpeeled and cubed
1 teaspoon(s) cumin seeds
2 tablespoon(s) ginger finely chopped 
4 green chillies finely chopped
1 teaspoon(s) turmeric powder
2 teaspoon(s) red chilli powder
2 tablespoons butter / ghee (clarified butter) / oil
2 tablespoon(s) finely chopped fresh coriander
salt to taste
procedure:
Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the ginger and saute for about a minute.
Add the potato cubes and cauliflower. Mix well. Add the rest of the spices and salt to taste. Mix well and cook covered on low level for about 15 minutes or till the potatoes and cauliflower are cooked. Mix in the chopped fresh coriander leaves.
TIP:
As a variation, the potatoes can be boiled first and then cubed. In this case, the cauliflower florets should be added to the oil seasoned with cumin and ginger. Fry it till slightly brown and half cooked. Add the potatoes and proceed as above.
Serve hot with: Indian bread (Pooris, Roti, Chapati), white rice or Coconut Rice (Nariyal Chawal).
Potatoes (aloo) with fresh fenugreek leaves (methi) is a dry preparation and a winning combination very common in every north Indian home.
Serves: 4
Cooking time (approx.): 16 minutes
Style: North Indian Vegetarian (Punjabi)
need:
500 grams picked fresh fenugreek leaves (methi)
4 big potatoes unpeeled and cubed
1 teaspoon(s) cumin seeds
2 teaspoon(s) coriander seeds powdered
2 tablespoon(s) each of ginger and garlic finely chopped
2 while dry red chillies roasted
2 green chillies finely chopped
½ teaspoon(s) each of turmeric and asafoetida powders
4 tablespoons butter / ghee (clarified butter) / oil
salt to taste
procedure:
Wash the fenugreek leaves thoroughly several times and chop them fine. Sprinkle some salt over them and keep aside for about half an hour.
Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and lightly fry all the spices for about 1 minute(s).
Add the potato cubes, fenugreek leaves and adjust salt to taste. Mix well and cook covered on low level for about 15 minutes or till the potatoes are tender and all the water from the fenugreek leaves has evaporated.
TIP:
As a variation, the potatoes can be boiled first and then cubed. In this case, the fenugreek leaves should be first squeezed of all the salt water and added to the oil seasoned with spices. Cover and cook for a few minutes and then add the boiled potato cubes. Mix well and cook covered for a little while.
Serve hot with: Indian bread (Pooris, Roti, Chapati) / Green Peas Rice (Matar Pulav).
Red kidney beans (Rajma) curry served with hot steamed rice makes for a yummy treat! It is a very popular dish specially in every home in Punjab (northern region of India).
Serves: 4
Cooking time (approx.): 30 minutes
Style: North Indian Vegetarian (Punjabi)
need:
2 cup(s) red kidney beans soaked overnight
4 cups water
2 medium onion(s) finely chopped
2 bay leaves (optional)
1 tablespoon(s) each of finely chopped ginger and garlic
½ teaspoon(s) each of asafoetida and turmeric powders
1 teaspoon(s) cumin seeds
2 teaspoon(s) red chilli powder
2 big tomato(es) finely chopped
1 teaspoon(s) each of hot spice mix (garam masala) and cumin powders
2 tablespoon(s) coriander powder
3 tablespoons oil
salt to taste
finely chopped coriander leaves for garnishing
procedure:
Drain the soaked red kidney beans and wash them well. Place them in a pressure cooker (for speedy cooking). Add the water and some salt. Close the cooker and cook on high level. After one whistle, cook on low level for about 10 minutes or till the beans are soft.
Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the bay leaves (optional), asafoetida and chopped ginger-garlic. Fry briefly. Add the chopped onions and fry till they are golden brown. Add all the spice powders except hot spice mix. Add the chopped tomatoes. Fry till the oil separates. Add the cooked red kidney beans along with its stock, sprinkle salt, mix well and cook on medium level for about 15 minutes.
Add the hot spice mix. Cover and cook on medium level for about 5 minutes.
Garnish with finely chopped coriander leaves.
TIP:
If the absence of a pressure cooker, the beans can be cooked in a normal pot. However this would take at least double the time.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Roti.
Cottage cheese (paneer) simmered in a white gravy flavored with crushed peppercorns (kali mirch).
Serves: 4
Cooking time (approx.): 19 minutes
Style: North Indian Vegetarian
need:
400 grams cottage cheese (paneer) cut into 1" cubes
1 cup(s) yoghurt beaten well
½ cup(s) coriander leaves finely chopped
2 tablespoon(s) mint leaves finely chopped
1" cinnamon stick
2 bay leaves
3 green cardamoms and cloves each
1 teaspoon(s) cumin powder
2 tablespoon(s) coriander powder
2 tablespoons ghee (clarified butter) / butter
salt to taste
2 cup(s) water
1 tablespoon(s) black peppercorns powdered coarsely
2 tablespoon(s) fresh cream
½ teaspoon(s) hot spice mix (garam masala).
To be ground:
3 onions sliced and fried to golden brown
3 flakes garlic
1" ginger chopped
2 green chillies
procedure:
Grind the ingredients (to be ground) to a fine paste with little water.
Heat the ghee / butter in a heavy-bottomed pan with a tight-fitting lid. Add the cinnamon, cardamoms, cloves and bay leaves. Fry for a few seconds. Add the ground paste and fry on low level for about 2 minute(s).
Reduce heat to minimum and add the beaten yoghurt whilst stirring. Add the coriander-cumin powders, sprinkle salt to taste and cook on low level for about 2 minute(s).
Add the water and bring to a boil. Mix in the cottage cheese (paneer) cubes, chopped coriander-mint leaves and coarsely-powdered black pepper. Stir in the fresh cream, sprinkle hot spice mix, cover tightly and keep on very low level (ideally on a griddle) for about 15 minutes. Open the lid only at serving time so that the exotic flavors of the spices are trapped inside for some time.
Garnish with a sprinkle of crushed black pepper.
TIP:
traditionally this dish is cooked in a clay pot with its lid sealed by kneaded whole wheat flour. It is then kept for a very long time in a heated clay oven for the spice flavors to blend well.
Serve hot with: Green Peas Rice (Matar Pulav), white rice , Poori (deep fried unleavened bread) or Roti.
English Name-------------Indian / Hindi Name
Beaten Rice--------------Poha
Bengal gram--------------Chana
Black gram---------------Sabut Urad dal / Kaali dal
Black eyed beans---------Chawli / Lobhia
Broken Wheat-------------Dalia
Chickpeas (brown)--------Chana
Chickpeas (green)--------Cholia / Hara Chana
Chickpeas (white)--------Kabuli Chana
Gram flour---------------Besan / Chane ka atta
Green gram---------------Moong
Horse gram---------------Kulthi
Maize flour--------------Makai ka atta
Puffed Rice--------------Kurmura
Red Kidney Beans---------Rajma
Red Lentil---------------Masoor
Refined flour------------Maida
Rice---------------------Chawal
Semolina-----------------Rava / Suji
Split Bengal gram--------Chana dal
Split Black gram---------Urad dal / kaali dal
Split Green gram---------Moong dal
Split Red gram-----------Tuvar dal / Arhar dal
Split Red----------------Lentil Masoor dal
Wheat--------------------Gehun
Wheat flour--------------Gehun ka atta
English Name ------------Indian / Hindi Name
Ash Gourd --------------Petha
Aubergines---------------Baingan
Banana (raw)-------------Kela
Beetroot-----------------Chukander
Bitter Gourd-------------Karela
Bottle Gourd-------------Lauki
Brinjal------------------Baingan
Broad Beans--------------Papdi / Vaal
Cabbage------------------Pattagobi
Capsicum-----------------Simla Mirch
Carrot-------------------Gajar
Cauliflower--------------Phoolgobi
Chilli (green)-----------Harimirch
Chilli (dry red----------Sukhi Lalmirch
Cluster Beans------------Gavar
Coconut------------------Nariyal
Colocasia leaves---------Patrel / Patra
Colocasia roots----------Arbi
Coriander leaves---------Hara Dhania
Corn---------------------Makai
Cucumber-----------------Kheera / Kakdi
Curry leaves-------------Kadi patta
Dill---------------------Suva bhaji / Soye
Drumstick----------------Shingh phali
Eggplant-----------------Baingan
French Beans-------------Fansi
Fenugreek leaves---------Methi patta
Garlic-------------------Lahsun
Gherkins-----------------Thendli
Ginger-------------------Adrak
Gooseberry---------------Amla
Green Bell Pepper--------Simla Mirch
Green Mustard------------Sarson ka saag
Green Peas---------------Matar
Green Onion--------------Hara Pyaz
Jackfruit (raw)----------Kathal
Knolkol------------------Gathgobi
Lady Finger--------------Bhindi
Lemon--------------------Nimbu
Lettuce leaves-----------Salad patta
Lotus Stem---------------Kamal Kakdi
Maize--------------------Bhutta
Mango (raw)--------------Kaccha Aam / Keri
Mint---------------------Pudina
Mushroom-----------------Khumb / Guchhi
Okra---------------------Bhindi
Onion--------------------Pyaz
Plantain (raw)-----------Kela
Plantain flower----------Kele ka phool
Plantain pith------------Kele ka guda
Potato-------------------Aloo / Batata
Pumpkin------------------Kaddu
Purple Yam---------------Surti Kand
Radish-------------------Mooli
Ridge Gourd--------------Tori / Thurai
Snake Gourd--------------Chichinda / Padval
Spinach------------------Palak
Sweet Potato-------------Shakarkand / Ratalu
Tomato-------------------Tamatar
Turnip-------------------Shalgam
Yam----------------------Sooran
Mixed vegetables (sabzi) in a typical South Indian spicy gravy called Kurma. A very flavorful and aromatic preparation.
Serves: 4
Cooking time (approx.): 21 minutes
Style: South Indian Vegetarian
need:
3 cup(s) chopped mixed vegetables (carrot, green beans, potato)
1 cup(s) shelled green peas
2 tomato(es) chopped
3 cups water
2 bay leaves 
2 dry red chillies (whole)
2 medium onion(s) chopped
2 tablespoons ghee (clarified butter) / butter
salt to taste
finely chopped coriander leaves for garnishing
To be ground:
6 tablespoons grated coconut
1 onion chopped
6 green chillies
½ teaspoon(s) turmeric powder
1" ginger chopped
2 cup(s) coriander leaves chopped
To be powdered:
1" cinnamon stick
1 tablespoon(s) each of cumin and poppy seeds
2 green cardamoms
6 cloves
procedure:
Dry roast the ingredients (to be powdered) in a heavy-bottomed pan till they become aromatic. Let it cool and then blend to a fine powder.
Grind the ingredients (to be ground) to a fine paste with very little water.
Place the vegetables in a heavy-bottomed pan and add water just enough to cover them. Bring to boil. Cover and cook on medium level for about 15 minutes or till the vegetables are soft and cooked.
Add the chopped tomatoes and salt. Cook on low level for about 4 minutes. Add the water and bring to a boil. Add the ground paste and mix well. Stir in the powdered spices and simmer for about 2 minutes.
Heat the ghee / butter in a pan. Fry the bay leaves and red chillies till they are aromatic. Add the chopped onions and fry till they are very lightly browned. Pour this onto the vegetables and keep tightly covered for sometime before serving.
Garnish with finely chopped coriander leaves.
TIP:
To make this dish in a shorter and easier way, replace the spices to be powdered with the readymade hot spice mix (garam masala). Also, one could replace the grated coconut by a readymade tin of coconut milk.
Serve hot with: Ghee Rice, white rice , Poori (deep fried unleavened bread) or Roti.
Chickpeas (called chana in India) cooked traditionally by the Peshawaris (Peshawar is a place in North India) with spices and pomegranate seeds to make it tangy and piquant
Serves: 4
Cooking time (approx.): 45 minutes
Style: North Indian Vegetarian
need:
2 cup(s) white chickpeas soaked in water overnight
1 teaspoon(s) tea leaves tied in a small muslin cloth
2 medium onion(s) chopped
2 tomato(es) chopped
2 green chilli(es) slit
1 tablespoon(s) ginger-garlic paste
2 teaspoon(s) each of roasted cumin seed powder and hot spice mix (garam masala).
2 teaspoon(s) roasted pomegranate seeds (anardana) powder
1 tablespoon(s) each of coriander and red chilli powders
2 bay leaves
1 cup(s) water
3 tablespoons oil
salt to taste
finely chopped coriander leaves for garnishing
procedure:
Place the drained chickpeas, salt, and tea leaves in a heavy-bottomed pan. Pour water to cover the chickpeas completely. Cook on a medium level for about 25 minutes or till the chickpeas are soft and dark in color. Drain and keep aside.
Heat the oil in the same pan and fry the bay leaves briefly. Add the chopped onions and fry till they are brown in color. Add the green chillies, ginger-garlic paste and fry briefly. Add the coriander, cumin and red chilli powders. Put in the chopped tomatoes and mix well. Cook on medium level for about 10 minutes or till oil leaves the sides of the pan.
Add the cooked chickpeas, salt, pomegranate seed powder and the water. Cook on medium level for about 10 minutes. Stir in the hot spice mix (garam masala) and mix well.
Garnish with finely chopped coriander leaves.
TIPS:
The chickpeas can be cooked quickly in a pressure cooker for upto 4 whistles.
Traditionally, the pomegranate seed powder is a must for this recipe (to give a piquant sour taste) . However if not available, any souring agent like tamarind pulp or lemon juice could be used.
Serve hot with: Pooris / Bhaturas (deep fried unleavened bread) or Roti.
Mushroom (Khumb) and Peas (Matar) in a rich cashew tomato gravy.
Serves: 4
Cooking time (approx.): 11 minutes
Style: North Indian Vegetarian (Mughlai)
need:
2 cup(s) mushrooms diced
1 cup(s) shelled green peas
2 cup(s) water
3 each of cloves and green cardamoms
1" piece cinnamon
1 blade of mace (optional)
2 medium onion(s) chopped finely
1 tablespoon(s) finely chopped or ground ginger and garlic
1 cup(s) diced tomato(es)
1 teaspoon(s) each of hot spice mix (garam masala) and red chilli powders
1 teaspoon(s) each of turmeric and coriander powders
1 tablespoon(s) tomato puree
2 tablespoon(s) cashewnuts made into a paste
2 tablespoons butter / ghee (clarified butter) / oil
salt to taste
finely chopped coriander leaves for garnishing
procedure:
Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and lightly fry the cinnamon, cloves, mace (optional) and the cardamoms. Add the chopped onions and fry for about 3 minutes or till they are golden brown.
Add the ginger-garlic and fry briefly. Add all the dry spice powders and the diced tomatoes. Mix well and saute on medium level for about 3 minutes or till the fat leaves the sides of the pan.
Add the salt, water and bring to boil. Now add the diced mushrooms, peas, tomato puree and the cashewnut paste. Mix well. Cover and cook on medium level for about 5 minutes or till the peas are well cooked.
Garnish with finely chopped coriander leaves.
TIP:
To make cashewnut paste, soak them in water for some time before grinding them.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Poori, Roti).
Cottage Cheese (Paneer) combined deliciously with colorful bell peppers give a distinct flavor and color to the dish.
Serves: 4
Cooking time (approx.): 8 minutes
Style: North Indian Vegetarian
need:
400 grams cottage cheese (paneer) cut into thick long pieces
2 medium onion(s) thickly sliced and layers separated
1 each of green, red and yellow bell pepper(s) cut into thick strips
2 tomato(es) cut into thick long strips and pulp removed
2 green chilli(es) chopped
1 tablespoon(s) ginger juliennes
1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders
1 teaspoon(s) cumin seeds
3 tablespoons lemon juice
2 tablespoons oil
salt to taste
finely chopped coriander leaves for garnishing
procedure:
Heat the oil in a heavy-bottomed pan on medium level and toss in the cumin seeds. When they begin to crackle, add the ginger juliennes, chopped green chillies and the sliced onions. Saute for about 2 minute(s).
Add the turmeric and red chilli powders. Stir well and toss in the bell peppers. Mix well and cook on medium level for about 3 minutes.
Add the cottage cheese (paneer). Toss lightly. Add the salt and lemon juice. Then, cook on medium level for about 3 minutes. Stir in the tomato strips and the hot spice mix (garam masala) and mix well.
Garnish with finely chopped coriander leaves.
TIP:
As a variation, juliennes of carrot and green beans can be tossed in along with the bell peppers.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti).
A traditional Maharashtrian preparation that is relatively simple and nutritious, yet very delicious.
Serves: 4
Cooking time (approx.): 25 minutes
Style: Indian Vegetarian (Maharashtrian)
need:
1 cup(s) moth beans (matki) soaked in water overnight
2 medium onion(s) chopped
1 teaspoon(s) each of mustard seeds and red chilli powder
1 teaspoon(s) cumin seeds roasted and powdered
4 flake(s) garlic chopped
4 green chilli(es) chopped
1 teaspoon(s) goda masala or hot spice mix (garam masala) powder.
½ teaspoon(s) turmeric powder
2 medium tomato(es) chopped
1 teaspoon(s) grated jaggery
1 sprig curry leaves (optional)
2 tablespoon(s) oil
salt and to taste
coconut shavings (optional) and finely chopped coriander leaves to garnish.
procedure:
Heat the oil, drop in the mustard seeds and let them splutter. Add the chopped green chilli(es), garlic and curry leaves (optional). Stir fry for a few seconds. Now add the chopped onion(s) and saute on medium heat for 5 minutes or till the onions are lightly browned.
Add the cumin, turmeric and red chilli powders. Add the hot spice mix, jaggery, salt, tomatoes and fry till oil separates.
Add the drained moth beans (matki). Mix well and add water just enough to cover this mixture. Bring to a boil. Cover and cook on medium / low heat for 20 minutes or till the moth beans are fully cooked.
Garnish with coconut shavings (optional) and finely chopped coriander leaves.
TIP:
Goda masala is a taste-enhancing spice mix specially used for Maharashtrian recipes. It may be available at any Indian store. However, if unavailable it can be replaced by hot spice mix (garam masala).
Serve hot with: Subtly Tempered Rice (Nucchi), white rice or Indian bread (Roti, Chapati).
Whole Cauliflower (Gobi) marinated and cooked with a spicy gravy in a typical Mughlai style.
Serves: 4
Cooking time (approx.): 20 minutes
Style: North Indian Vegetarian (Mughlai)
need:
2 small sized cauliflowers (whole)
6 cup(s) water
1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders
2 green chilli(es)
1 tablespoon(s) each of ginger, garlic finely chopped
1 teaspoon(s) cumin seeds
2 teaspoon(s) coriander seeds
1" piece cinnamon broken
4 green cardamoms
2 tablespoon(s) cashewnuts
2 large onion(s) finely sliced
4 tablespoon(s) milk
1 cup(s) tomato puree
1 cup(s) water
2 tablespoon(s) grated paneer / cottage cheese (optional)
4 tablespoon(s) oil
salt to taste
fresh cream (optional) and finely chopped coriander leaves for garnishing
procedure:
In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts till they are aromatic. Fry the sliced onions on medium level till brown. Allow to cool. Grind together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little water.
In a pan bring to boil the water along with some salt. Place the cleaned cauliflowers in hot water for about 10 minute(s). Remove from water, wash well and wipe dry.
Heat half the oil in a heavy-bottomed pan till hot. Add the cauliflowers (flower side in oil). Cover and cook while stirring occasionally on medium level till the cauliflowers are browned lightly and cooked. Remove fried cauliflowers from the pan and keep aside.
Add the remaining oil, heat it till hot and fry the paste on medium level till the oil separates. Add the turmeric powder, hot spice mix (garam masala), red chilli powder and fry for a few seconds. Add the tomato puree, water and sprinkle salt to taste. Mix well. Reduce the flame and add the milk slowly whilst stirring to get a thick gravy. Stuff a little of this gravy in between the cauliflower florets and stems. Add some water to the remaining gravy to get a desired consistency. Add some of the chopped fresh coriander, grated paneer / cottage cheese (optional) and simmer for about 5 minutes.
Pour the gravy into a bowl. Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly. Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully. Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven.
Garnish with fresh cream (optional) and finely chopped coriander leaves.
TIPS:
To make this dish richer, a desired amount of fresh cream could be added at the stage when the cauliflowers are almost but not fully done.
Serve hot with: Ghee Rice, white rice or Indian bread (Roti).
A typical Kashmiri speciality that enhances the taste of bottle gourd when fried and combined with yoghurt.
Serves: 4
Cooking time (approx.): 12 minutes
Style: North Indian Vegetarian (Kashmiri)
need:
500 grams (about 20 oz.) bottle gourd peeled, cut into roundels and washed
2 teaspoon(s) cumin seeds
4 cloves
½ teaspoon(s) each of asafoetida and dry ginger powder
2 whole red chilli(es)
1 teaspoon(s) aniseed powder (saunf powder)
1 teaspoon(s) hot spice mix (garam masala) powder
2 cup(s) yoghurt beaten
2 cup(s) water
2 tablespoon(s) oil
salt to taste
oil for deep frying
procedure:
Pat dry the bottle gourd roundels. Heat the oil for deep frying in a pan and fry the bottle gourd roundels till they are slightly browned. Drain and keep aside. Heat oil in another pan till very hot. Add the cloves, asafoetida and cumin seeds. Fry on medium heat for 2 minute(s) or till the cumin seeds are a shade darker.
Add the deep fried bottle gourd roundels, aniseed powder, dry ginger powder, whole red chilli(es), salt and water. Let it come to a boil on high flame. Reduce the flame and keep on medium / low heat for 5 minutes or till the bottle gourd roundels are tender.
Now, mix in the beaten yoghurt and stir slowly till it has fully blended with the curry. Let it boil on low heat for about 5 minutes. Mix in the garam masala powder and put off the flame.
Serve immediately with: hot white rice or Indian bread (Roti).
This authentic Punjabi dish retains the natural taste of turnips.
Serves: 4
Cooking time (approx.): 21 minutes
Style: North Indian Vegetarian (Punjabi)
need:
500 grams (about 20 oz.) turnips peeled chopped and washed
2 large onion(s) chopped
2 tomato(es) chopped
1 teaspoon(s) each of grated garlic and ginger
2 green chilli(es) chopped
1 teaspoon(s) each of sugar, cumin powder and coriander powder
½ teaspoon(s) turmeric powder
1 cup(s) water
2 tablespoons butter / oil
salt to taste
finely chopped coriander leaves to garnish.
procedure:
Heat the butter / oil in a pressure cooker till it is medium hot. Add the chopped green chilli(es), grated ginger and garlic. Fry briefly. Add the chopped onion(s) and saute on medium heat for 3 minute(s) or till the onions are lightly browned.
Now, add the chopped tomato(es), salt, and the turmeric, cumin and coriander powders. Stir fry on medium / low heat for 3 minutes or till the fat leaves the sides of the cooker.
Add the chopped turnips and mix. Add the water and stir well. Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat and cook on low level for about 15 minutes. Open the cooker after all the steam has escaped. Add the sugar and very lightly mash the cooked turnips. Keep on the flame for a few minutes to dry out excess water if any.
Garnish with finely chopped coriander leaves.
NOTE: A heavy bottomed vessel could be used in place of the pressure cooker. The quantity of water may be more than doubled and accordingly, the entire cooking process would take a longer time.
Serve immediately with: hot white rice, Indian bread (Roti) or sliced fresh white bread.
A unique Parsi speciality that is relatively simple and quick to make, yet very delicious
Serves: 4
Cooking time (approx.): 8 minutes
Style: Indian Vegetarian (Parsi)
need:
4 cups crumbled cottage cheese (paneer)
2 medium onion(s) chopped
1 teaspoon(s) cumin seeds roasted
2 flake(s) garlic chopped
2 green chilli(es) chopped
1 teaspoon(s) hot spice mix (garam masala) powder
½ teaspoon(s) turmeric powder
2 medium tomato(es) chopped
4 curry leaves chopped (optional)
2 tablespoons butter / ghee (clarified butter) / oil
salt and pepper to taste
finely chopped coriander leaves to garnish.
procedure:Heat the butter / ghee (clarified butter) / oil till it is very hot. Drop in the cumin seeds and let them splutter. Add the chopped green chilli(es), garlic and curry leaves (optional). Stir fry for a few seconds. Now add the chopped onion(s) and saute on medium heat for 2 minute(s) or till the onions are translucent and crunchy.
Add the chopped tomato(es), turmeric powder, salt and pepper. Stir fry on medium / low heat for 3 minutes or till the fat leaves the sides of the pan.
Now, add the garam masala powder and the crumbled cottage cheese. Mix well. Cover and cook on low heat for about 3 minutes.
Garnish with finely chopped coriander leaves.
NOTE: Tofu could be used in place of Cottage Cheese.
Serve immediately with: buttered toast or sliced fresh white bread.
A tempting Goan speciality of mixed vegetables cooked in a traditional coconut milk gravy.
Serves: 4 
Cooking time (approx.): 11 minutes
Style: Indian Vegetarian (Goan)
need:
4 cups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and shelled green peas)
2 medium onion(s) chopped
1" piece ginger chopped
2 flake(s) garlic chopped
2 green chilli(es) chopped
1 teaspoon(s) hot spice mix (garam masala) (optional)
2 cup(s) coconut milk (canned unsweetened coconut milk is available in Asian / Indian markets)
1 cup(s) water
3 tablespoons butter / ghee (clarified butter)
salt to taste
finely chopped coriander leaves to garnish.
procedure:
Parboil the chopped vegetables and keep aside. Heat half the quantity of butter / ghee (clarified butter) in a pan on medium level till it is hot. Add the chopped onion(s). Saute on medium heat for 4 minutes or till the onions are transparent and soft. Now, add the chopped ginger, garlic and green chilli(es). Stir fry briefly for a few seconds. Let it cool. Grind this to a fine paste. Keep aside.
Heat the remaining quantity of butter / ghee (clarified butter) in the same pan. Stir fry the paste on medium level till all the water has evaporated and the butter / ghee has left the sides of the pan. Now, add the parboiled vegetables and salt. Mix well. Cover and cook on medium / low heat for 3 minutes or till the vegetables are fully cooked.
Add the garam masala (optional), coconut milk and water. Simmer on very low heat (so that the coconut milk does not curdle) for about 4 minutes.
Garnish with finely chopped coriander leaves.
Serve immediately with: Coconut Rice (Nariyal Chawal) or white rice.