Veggie Foodie

Ingredients:

• 2 cups chopped mix-vegetables such as cauliflower, carrots, baby corn, red bell pepper, etc.
• 4 cups baby spinach (palak)
• 1/2 cup coriander leaves
• 2-3 tbsp fresh mint leaves
• 1 onion, chopped
• 3-4 cloves garlic, chopped
• 1 inch ginger, chopped
• 1-2 green chilis, chopped
• 12-14 cashew nuts
• 1 cup plain yogurt
• 2 tsp kasoori methi
• 2 tsp garam masala
• 1/2 tsp turmeric
• 1 1/2 tsp salt, or to taste
• 3 tbsp ghee
• 1 inch cinnamon
• 2 cardamom pods
• 2 cloves
• 2 tsp cumin seed

Method:

1. Heat a pan on medium heat and add 1 tbsp ghee
2. When the ghee is hot, add chopped garlic, ginger and chilies and sauté for 30 seconds
3. Add chopped onions and sauté for 2-3 minutes till the onions soften and become translucent
4. Add spinach, 1/2 tsp salt and sauté till the spinach becomes soft and reduce in size… about 2-3 minutes
5. Let the mix cool down and then transfer it to a blender
6. Add coriander leaves, mint leaves, cashews and grind to a smooth paste
7. Heat a pan on medium heat and add 1 tbsp ghee
8. When the ghee is hot, add all the chopped vegetables, 1/2 tsp salt, 1 tsp garam masala, 1/2 tsp turmeric powder and mix well
9. Sauté and then cook covered till desired softness… 3-4 minutes. Turn off the heat and put the vegetables aside
10. Heat a pan on medium heat and add 1 tbsp ghee
11. When the ghee is hot, add cinnamon, clove, cardamom, cumin seeds and sauté for 30 seconds
12. Add the chopped cooked vegetables, 2 tsp kasoori methi and mix
13. Add the spinach gravy, mix well and cook for 2-3 minutes on low heat. Add the remaining 1/2 tsp salt if necessary
14. Turn off the heat, add 1 cup yogurt, mix well and your curry is ready!
15. Serve with chapati or jeera rice

Serves: 5-6

Inspiration source:

https://rakskitchen.net/vegetable-palak-gravy-recipe

Ingredients:

• 1 tbsp peanut or any vegetable oil
• 1 tsp cumin seeds
• 1 large onion, chopped
• 3-4 cloves garlic, chopped
• 1 inch ginger, grated
• 2-3 medium size tomatoes, diced
• 1 tsp salt or to taste
• 2 tbsp curry powder
• 1 tsp paprika powder
• 1 1/2 tbsp tomato paste
• 1 cup (packed) chopped kale
• 400 gm cooked chickpeas / 1 can chickpeas (15.5 oz)
• 200 ml coconut milk (1/2 of 13.5 fl oz can)

Method:

1. Put a pan on high heat
2. Add 1 tbsp oil and when the oil is hot, add 1 tsp cumin seeds
3. When the cumin seeds start crackling, add chopped onion
4. Reduce the head to medium and sauté the onion for 3-4 minutes till it becomes somewhat soft and  dark in color
5. Add the chopped garlic and grated ginger and sauté for 1 minute
6. Add diced tomatoes, 1/2 tsp salt and mix well
7. Sate for 3-4 minutes till the tomatoes are cooked and most of the water is evaporated and the oil starts separating
8. Add 2 tbsp curry powder, 1 tsp paprika powder, mix well and sauté for a minute
9. Add the tomato paste, chopped kale, the remaining 1/2 tsp salt and mix well
10. Cook the kale for 1-2 minutes
11. Add 1 can chickpeas, mix well and cook for 1-2 minutes
12. Add 200 ml coconut milk, 200 ml water, mix well and bring the curry to boil
13. Reduce the heat to low and cook for additional 1-2 minutes
14. Turn off the heat, taste, adjust the salt-level and serve the curry with vegetable pulao or any Indian bread

Serves: 4

Inspiration source:

“Vegetable Roasted Tomato Curry with Chickpeas” at Whole Foods Market!

Rajma Masala

Ingredients:

• Rajma (kidney beans), 1 1/2 cups (preferably Rajma Chitra)

For onion paste

• 3 medium onions, sliced
• Peanut oil (or any vegetable oil), 2 tbsp
• Water, a few tbsp

For cooking

• Peanut oil (or any vegetable oil), 2 tbsp

Whole spices

• Cumin seeds, 1 tsp
• Bay leaf, 2 to 3
• Cinnamon, 1 inch
• Black Cardamom, 1 to 2

other ingredients

• Ginger garlic chili paste, 3 tbsp
• Turmeric powder, ½ tsp
• Tomato puree, of 4 medium tomatoes
• Salt, 1 tsp or to taste

Powdered spices

• Kashmiri red chili powder, 1 tbsp
• Coriander powder, 2 tbsp
• Cumin powder, 1 tsp
• Garam masala, 1 tsp

For final touch

• Kasuri methi – crushed, 1 tbsp
• Garam masala, 1/2  tsp
• Fresh coriander leaves – chopped, 2 tbsp

Method:

1. Wash and soak the rajma for 6-8 hours
2. Drain the rajma, add fresh 2 cups water and pressure cook for 3-4 whistles. If you are using Instant Pot, cook under pressure for 25 minutes
3. Once the cooker is depressurized naturally, take out the rajma and put aside
4. To make onion paste, heat 2 tbsp oil in a pan on medium heat. Add the sliced onions and sauté them for 10-15 minutes, stirring regularly
5. Turn off the heat and let the onions cool
6. Grind the sautéed onions to fine paste by adding a tbsp water if necessary
7. Add 2 tbsp oil to the pan that was used for sautéing the onions and put it on medium heat
8. Once the oil is hot, add all the whole spices and sauté for a couple of minutes
9. Add the ginger garlic chili paste and cook on medium flame for a couple of minutes
10. Add turmeric powder, mix and cook for a few seconds
11. Add the tomato puree, 1 tsp salt and all the powdered spices. Mix in the spices into the puree and then add the onion paste. Mix well and cook for 10-12 minutes, stirring regularly, until the oil  separates
12. Once the oil separates, add the cooked rajma along with the water they were cooked in,  mix well  and bring it to a boil
13. Cover and cook on slow-medium heat for 10-15 minutes till the gravy thickens
14. To make the rajma masala creamer, mash them a bit and cook for a couple of minutes
15. Adjust salt to your liking and add kasuri methi, garam masala, fresh coriander and mix everything well
16. Enjoy the masala rajma with any Indian bread or rice!

Serves: 4

Inspiration source:

Remarks:

Pretty good!