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Easy Vegetarian Indian food?

Anyone know any easy vegetarian Indian dinner recipes? I am cooking this for a meat-eater as well, so it needs to be very yummy and filling.

Public Comments

  1. try
  2. Here's a link with a bunch of quick Indian veggie recipies: http://www.syvum.com/recipes/ivrindex.html
  3. EASY Masoor Daal Prep time..5 mins cook time 30 mins INGREDIENTS 1 cup red lentils 1 slice ginger, 1 inch piece, peeled 1/4 teaspoon ground turmeric 1 teaspoon salt 1/2 teaspoon cayenne pepper, or to taste 4 teaspoons vegetable oil 4 teaspoons dried minced onion 1 teaspoon cumin seeds DIRECTIONS Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy. Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.
  4. daawat.com is a great source of recipes for me. They have the whole range - from easy quick-fixes to complicated ones.
  5. easiest way there is a lot of ready made Indian food in the market, just heat and serve, why the hassle of cooking also there is always so many spices involved , one goes wrong spoils the taste of the dish
  6. Visit www.ndtvcooks.com. They have very good recipes and are very authentic. I have one to share Chole ( Chickpea or garbanzos in tomato based gravy) 1 can of garbanzos beans washed and drained 2 medium tomatoes roughly chopped 1 medium onion sliced lengthwise 1 tsp red chilli pwd or paprika pwd ( adjust the spice according to your taste) 1/2 tsp cummin pwd 1/2 tsp coriander pwd 1/2 tsp garam masala or curry pwd (You can find either of them in any local indian grocery store , garam masala is very good and used in many indian dishes) 1inch piece ginger rougly chpped 2 pods of garlic pealed and chopped salt oil 1-2 tsp chopped coriander Grind tomatoes, ginger, garlic to paste. Heat oil in a fry pan or wok add onions and saute till light brown and translucent. Add the ground paste and saute till you see oil on the side of the pan. Add all the dry spices and aute for a min. add garbanzos and salt and 2 cups of water. you can also use vegetable broth. but be careful with the salt then. boil it for a 5 mins covered on a medium heat. Garnish it with Cilantro and serve hot with bread or tortillas. or any indian bread. Good luck hope you like this recipe
  7. Aloo Gobi * RATING * 5 out of 5 1 reviews [Reset] Keys : Vegetarian Vegetable Indian India Asian Ingredients : 1xcauliflower 4xpotatoes 1/4cupoil 1tspcumin seeds 1x1" stick ginger 3xcloves garlic 3/4tspturmeric 1tspred chile powder 3xtomatoes 1tspgaram masala 2tspcoriander powder Method : * 1. Cut cauliflower into flowerets. Cube potatoes. * 2. Heat oil and saute cumin seeds for about a minute. Add garlic and ginger, stir and add potatoes. Bhoona, add turmeric and chile powder, and bhoona again. Add tomatoes and simmer for about 5 minutes. * 3. Add cauliflower and high heat for about a minutes. * 4. Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry. Aloo Matar Rasedaar [Reset] Keys : Main Dish Vegetarian Vegetable Indian India Asian Hot Ingredients : 5tblghee 1medonion, chopped 2xgarlic cloves, chopped 2xcloves 2xbay leaves 1x1 inch cinnamon stick 1tblgaram masala 1tblchili powder 1/2tblturmeric 1/2tblcoriander 2xtomatoes, quartered salt to taste 2medpotatoes, cubed 1/2cupgreen peas 1 1/4cupwater chopped cilantro Method : * Heat ghee & saute onion & garlic over medium heat till golden. Add cloves, bay leaves & cinnamon. Stir fry for 2 minutes. Add garam masala, chili powder, turmeric, coriander, tomatoes & salt. Mix well. Add potatoes & peas. Pour in water & bring to a boil. Lower heat, cover the pan & simmer gently for 15 minutes, or until the potatoes are done. Garnish with coriander leaves & serve hot. * Cuisine: "African/middle Eastern" Aromatic Cabbage [Reset] Keys : Vegetables Jaffray Vegetarian Vegan Indian India Asian Ingredients : 1xCabbage, small, about 2 1/2s 2xOnions, medium 3tblVegetable oil 1/2tspCumin seeds,whole 1/2tspFennel seeds, whole 4tspSesame seeds 1/2tsp-Salt Method : * "This fine stir-fry will make fans out of people who are ho-hum about cabbage. * Family and Friends_. Remove coarse outer leaves from cabbage, quarter and core. Cut into fine fine shred, either by hand or with food processor. Set aside. * Peel onions; cut in half lengthwise. Cut crosswise into thin half rings; set aside. * In large wok or large wide pot over medium heat, heat oil. When very hot, add the cumin and the fennel seeds. As soon as the seeds turn a shade darker (just a few minutes) toss in the sesame seeds. * Stir for a second before adding onions. Stir fry 2 or 3 minutes or 'til browned on the edges. Cover tightly and turn heat to low. Cook 2-3 minutes or 'til cabbage wilts. Uncover and cook over high heat, stir fry 5 minutes or 'til vegetables are very tender. SERVES: 6 Sun. Avocado Kashmir Servings [Reset] Keys : Poultry Vegetables Vegetarian Indian India Asian Ingredients : 2tblGhee -- --or -- Butter 1/2tspGround Cumin 1/2tspChili Powder 1/2tspTurmeric 1/2tspCoriander 1smOnion -- chopped 1smTart Apples -- peeled & Diced 1canCream Of Celery Soup -- Or-- 1canCream Of Chicken Soup -- Or-- 1canCream Of Shrimp Soup Salt And Pepper 2cupEggplant -- chopped & cooked 3xAvocados -- halved Juice Of 1 Lemon 1cupRice 1 1/2cupWater Condiments Raisins Whole Peanuts Chutney Toasted Coconut Lime Scallions Preserved Kumquats -- (crumbled bacon) Method : * * Or 2 cups cooked chicken or shrimp. * Heat ghee in skillet and add spices. Add onion and apple and saute until limp. Add soup, salt and pepper to taste and heat over low heat until smooth. Add eggplant (or chicken or shrimp). Place rice in 1 1/2 cups water, cover and steam until tender. Peel avocados and rub with lemon juice to avoid discoloration. Place each half on a bed of rice on a salad plate and fill with the curry mixture. Place condiments in separate dishes and serve at the table. * Serves 6. Baba Ganouj (Tangy Eggplant Dip) Sandwiches [Reset] Keys : Vegetarian East Indian India Asian Ingredients : 2medEggplants 2tblTahini 2xGarlic cloves, pressed Juice of 1 lemon 2tblChopped fresh parsley (opt) 1/2tspSalt Black pepper to taste Method : * Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well. * Makes 4-6 sandwiches or serves 6-8 as a dip. Bangon Aloo (Potatoes and Eggplant) [Reset] Keys : Potatoes Vegetables Vegetarian Tubers Root Vegetable Indian India Asian Ingredients : 3/4lbeggplant 1/2lbpotatoes 1/3cuponion sliced 1/2tspcumin seed 1/2tspcoriander seed roasted and crushed 1tspginger root grated 4xcloves garlic finely chopped 1/2tspchili powder 1/4tspturmeric 1tblnonfat yogurt 1/2tspsugar 1whlgreen chile up to 2,chopped 1/3cuptomato chopped 1tbllemon juice 2tblcilantro chopped Method : * Wash the eggplant. Cut it into quarters lengthwise, then, holding the pieces together, cut them across into 1/2 inch chunks. Scrub the potatoes thoroughly and don't peel them. Cut into quarters and cut quarters twice so you get 12 bite size pieces from each tater. Very slowly dryfry onion until it turns light brown (slowly carmelizing the onions)Add cumin and coriander seeds, stir for a minute, then add ginger, half garlic, chili powder, tumeric and cook over very high heat, adding a couple of tablespoons of water as necessary to keep the spice paste from sticking. Spices should deepen in color, this should not take more than two minutes. Add eggplant, yogurt, sugar, and green chilis. Mix all togetherand cook 2-3 minutes. Add 2/3 cup of water, lower heat and and simmer 15 minutes, with lid firmly on. Add taters, peppers, and tomatoes. Make sure lid is very tight, simmer another 10 minutes, checking occassionally so it is not burning or sticking.. If too dry, add a bit more water. Lastly, add cilantro, garlic, and lemon juice, cook 1 more minute, gently stir to mix, then turn off heat. * NOTES : Eggplant with potatoes. Beans/Potato Curry Servings [Reset] Keys : Vegetarian Tubers Root Vegetable Spices Indian India Asian Ingredients : 2tblOil 1tspMustard seeds 1tspUrad dal 3cupVegetarian Salt, to taste 1pchTurmeric Method : * Heat oil, mustard seeds, and urad dal. Roast for a few seconds. Add vegetables. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes. Add coriander powder, chili powder, and cumin powder, (and ginger and garlic if you wish) cover and cook on low until done. For making the potatoes more crisp, add rice powder (arshi maav) and stir it in.
  8. Try looking at these sites http://www.syvum.com/recipes/ivrindex.html http://www.ivcooking.com/ http://members.tripod.com/~Indianrecipes/
  9. ALOO KA BHARTA Boiled Potatoes (Big) 4-5 Onion (finely chopped) 2 Green Chilies (chopped) 2 Coriander Leaves (chopped) A few Mustard Oil 1 tsp Salt1/2 tsp Red Chilly Powder1/2 tsp Jeera (roasted and powdered) 1/2 tsp Peel the potatoes and mash them coarsely. Add all the other ingredients and mix well. Baingan Bharta (one of my favorites) Eggplant (medium size) 1 Cooked green peas 1/2 cup Finely chopped onions 1 Finely chopped tomatoes 1 Finely chopped green chilli 1 Red chilli powder 1/2 tsp. Garam Masala Powder 1/2 tsp. Turmeric Powder 1/4 tsp. Vegetable oil 3 tbsp. Salt to taste Chopped green coriander leaves for garnishing Method: 1. Brush eggplant with oil and roast it on a gas burner over medium heat. 2. Frequently turn the eggplant upside down, until fully roasted. 3. Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin. 4. Mash the flesh. 5. Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown. 6. Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender. 7. Add green peas and mashed eggplant. Stir well. Fry for 5-7 minutes over medium heat. Garnish with green coriander leaves and serve hot. Nargisi kofta For Kofta: Boiled vegetables (carrot, green peas, bottle gourd, potato, cauliflower) 2 cups Ginger paste 3/4 tsp. Black pepper powder 1/2 tsp. Maida (refined flour) 2 tbsp. Vegetable oil 8-10 tbsp. Salt to taste For Gravy: Boiled onions (paste) 1 cup Finely chopped tomatoes 1 cup Vegetable oil 4 tbsp. Bay leaves 3-4 Ginger paste 1 tsp. Garlic paste 1 tsp. Green chilli paste 1/2 tsp. Coriander powder 1 tsp. Red chilli powder 1 tsp. Turmeric Powder 3/4 tsp. Garam Masala Powder 1 tsp. Cream 4 tbsp. Salt to taste Coriander leaves for decoration Method: For Kofta: 1. Mash all the boiled vegetables. Add ginger paste, pepper powder, maida and salt. 2. Make into small kofta balls. 3. Heat oil on 'high'. 4. Reduce heat to 'medium' and then fry kofta balls so that they cook properly. First try with one ball. Check if the oil is heated properly and ball comes out well. If you find that the balls are splattering, then add little more maida to the mixture. For Gravy: 1. Heat oil in pan . 2. Fry bay leaves for 30 seconds. 3. Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil. 4. Add garam masala, red chilli powder, turmeric powder, dhania powder, salt to the mixture and heat for about 3-4 minutes on 'medium'. 5. Add appropriate water to the mixture to make thick gravy. 6. Bring the gravy to boil and then cover it. Let it cook for 4-5 minutes. 7. Add 2 tbsp. of cream so that the cream flavor blends with gravy. 5-10 minutes prior to serving, add kofta balls to the gravy. Heat on 'medium' to 2-3 mins
  10. Veggie curry, very tasty, very...um, meatless.
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