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Vegetable
Curries
Here autney. |
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Palakchi
Patal Bhaaji from Mumbai (Bombay) - (spinach curry)
Ingredients:
1 bunch of spinach washed &
chopped,
1/4 cup chana dal,
some peanuts,
buttermilk,
1 tbspoon gram flour (i.e besan - to give thickness to curry),
2 to 3 green chilies chopped finely,
2 tbsp coconut (roasted & ground),
chopped coriander leaves,
salt & sugar.
For phodani (tempering)
2-3 tsp ghee,
1 tsp cumin seeds,
a pinch of Asafoetida |
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Method:
1. Wash chana dal & peanuts. Boil dal,
peanuts & spinach together.
2. Mash it properly & add salt, sugar, chopped green chilies to it.
3. Cook this mixture on a medium flame.
4. Now mix besan with buttermilk & stir continuously. (1 tbspoon peanut powder can
also be added)
5. Allow it to boil for sometime.
6. Add roasted coconut & coriander leaves.
7. After bhaaji is cooked properly, give tadka (tempering)
Tempering:
Heat some ghee, add asafoetida & cumin seeds. Pour this on the curry. Serve hot with
Chapati or rice.
Tip: Always temper the bhaaji just before serving.
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| Palak
Paneer
Ingredients:
2 cups of fried cubed Paneer or tofu or 1 cup
ricotta cheese
3 bags of frozen chopped spinach or 3 large bunches of minced spinach
3 onions minced
1 chopped green chillies
4 tomatoes finely diced
1 tsp. of ginger paste
1 tsp. of garlic paste
4 to 5 cloves of crushed garlic
1 tsp. corriander powder
1 tsp. garam masala
5 tbsp. of ghee or butter
salt and pepper to taste
1 tbsp heavy cream for the garnish
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Method:
Steam spinach in a a pan with very little water at low temperature and
then mash into a paste.
Heat ghee or butter and fry onions. When transclucent add tomatoes, green
chilli powder, spices and cook for five minutes.
Add spinach paste, salt and pepper and cook for a few minutes.
Add panner, stir, and cook for 5 minutes.
Garnish with a swirl of cream and serve with chapatis or parathas. |
| Mushroom
Curry
Ingredients:
1 cup semolina
2 cof salt free butter or Ghee
Lime juice, salt to taste |
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Method:
1. Heat the oil in a suace pan. Add chena
dal, urad dal, mustard seeds and heat on a low fire. When the dals become light brown and
the mustard seeds c |
| Dum
Aloo
Ingredients:
1 cup semolina
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Method:
4. Serve with tomato/ginger chutney or any
other chutney or pickle. |
| Goan
Coconut Vegetable Curry
Ingredients:
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.
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Method:
1. 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.
2. 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.
3. 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 |
| Eggplant
Curry
Ingredients:
Lime juice, salt to taste |
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Method:
3. Reduce the heat and cook till it
becomes a soft pudding. Remove from fire and keep it for 5 minutes. Add lime juice and
salt to taste
4. Serve with tomato/ginger chutney or any other chutney or pickle. |
