Veg Curries - Beetroot - Beetroot Pakoda Curry

Beetroot Pakoda Curry

Ingredients Quantity Beetroot Pakora 1/2 Cup Onion,chopped fine 1 Big Chillies Powder 1 Tbsp Ginger Garlic Paste 1 Tbsp Cashews 1/4 Cup Tomato 2 Salt To Taste Oil 3 Tbsp

Serving 4 Preparation Time 10 mins Cooking Time 20 mins

1	2	3
4

1. Keep Pakoda's ready. Refer here to learn how to do beetroot Pakoda. You can use left over pakoda's also for the curry preparation.
2. Grind the tomatoes and cashews together to a fine paste.
3. In a oil pan add onions and fry them till they becomes soft. Then add ginger garlic paste,salt and tomato puree. Cook this till the oil oil oozes out of the pan.
4. Add Pakodas and mix well. Add water according to your gravy nature. Cook this for 10 mins in medium flame. Finally add coriander leaves and switch off the flame.

1. Check more Vegetable Curry Recipes and Non Veg Curry Recipes with their combination Roti's.
2. Try more recipes with Beetroot.

Veg Curries - Ridgegourd - Ridgegourd Egg Curry

CM_Curry_Ridgegourd_Egg_Curry

Ingredients Quantity Ridgegourd 250g Egg 3 Cumin Seeds 1/2 Tsp Mustard Seeds 1/2 Tsp Green Chillies,Sliced 2 Onion,Sliced 1 Medium Ginger Garlic Paste 1 Tbsp Curry Leaves Few Garam Masala Powder 1 Tsp Salt To Taste Oil 3 Tbsp

Serving 3 Preparation Time 10 mins Cooking Time 20 mins

1	2	3
4

1. In the vessel add oil. Add the mustard seeds, let them splutter, next add the cumin seeds and let them turn slightly brown. Add the ginger garlic paste, curry leaves, green chillis and combine. Add the chopped onions and saute till transparent.
2. Add the chopped ridge gourd and combine. Cook for 8-10 mins on low to medium heat, stirring once in a while. You will find it leaves water, let it cook in its water.
3. Reduce flame, add the eggs, place a lid and simmer for 3 mts. Dont mix it.
4. Open the lid and mix the egg well. Keep stirring till the egg combined well with the ridgegourd.

1. Serve hot with rotis or white rice.
2. Watch out more recipes with Egg and Ridgegourd
3. Try more Veg Curry Recipes and Non Veg Curries.

Veg Curries - Others - Kabuli Chana Masala Curry

Chana Masala Curry

Ingredients Quantity Chick Peas/Kabuli Chana 1 Cup Tomatoes 1 Big Onions 2 Big Cumin Seeds 1/2 tsp Asafotida Pinch Curry Leaves Few Green Chillies 4 Chilli Powder 1 Tsp Garam Masala Powder 1/2 Tsp Coriander Powder 1/2 Tsp Salt To Taste Oil 2 Tbsp

Serving 3 Preparation Time 20 mins Cooking Time 20 mins

1	2	3
4	5

1. Pressure cook the kabuli chana along with 3 Cups of water for 5 whistles or till the chana are cooked but not mashed. Drain preserving the water and keep aside. Do 1/4th chana to a smooth paste for gravy.
2. Heat oil in a kadhai add cumin seeds and asafoetida. When the seeds crackle, add the chillies and curry leaves and saute for 10 seconds. Blend onions and tomatoes into a fine paste,add the paste and for 2 minutes.
3. Add the prepared paste, mix well and cook till oil separates. Add all dry masalas, 1 cup preserved chana water,salt, mix well and bring to boil.
4. Add the channa, mix well.
5. Simmer the flame and cook till oil loosen to the edges of the pan. Add the coriander leaves and switch of the flame.

1. Try more recipes with Kabuli Chana.
2. Watch out more Vegetarian Curry Recipes or Non Vegetarian Curry Recipes.
3. Check Combination Roti Recipes or Poori Recipes.

Veg Curries - Bittergourd - Bittergourd Coconut Fry

Bittergourd Coconut Fry

Ingredients Quantity Bittergourd 2 Big Fresh Coconut powder 1 Cup Cumin seeds 1 Tsp Mustard seeds 1/2 Tsp Asafetida 1/2 Tsp Onions - finely chopped 2 Red Chillis,sliced 6 Turmeric powder 1/2 Tsp Sugar 1 Tsp Coriander leaves - chopped Few Curry Leaves - chopped Few Salt To Taste Dry Nuts Garnish Oil 1 Tbsp

Serving 5 Preparation Time 15 mins Cooking Time 20 mins

1	2	3
4	5	6

1. Cut them into circles and put in salt water for 10 mins. After squeeze out the pieces and keep them aside.
2. Heat up a non-stick pan, add oil. Add cumin seeds, mustard seeds, asafetida and curry leaves. When the seeds pop, add the green chillies.
3. Add onion and fry till the onion is translucent. Add dry chillies and curry leaves and stir for a min.
4. Add the squeezed Bitter gourd. Add salt and give it a nice mix, to coat all the veggie pieces with Oil and salt.
5. Add the turmeric,sugar and give a stir fry for a minute or two.
6. Finally add coconut to the mixture and fry till the coconut becomes soft.

1. Serve with rice or Rotis.
2. Check more recipes with Drumsticks

Veg Curries - Mixed Vegetable - Mixed Vegetable Paneer Curry

Mixed Vegetable Paneer Curry

Ingredients Quantity Paneer,Cut into Cubes 1 Cup Vegetables Boiled,Cut into pieces Carrot 1 Cup Potato 1 Cup Cabbage 1 Cup Capsicum 1 Cup Beans 1 Cup Green Peas 1 Cup Masala Green Chillis 3 Onions, Chopped 2 Chilli Powder 2 Tbsp Tomato Puree 1 Cup Turmeric Powder 1 tsp Ginger Garlic Paste 1 Tbsp Garam Masala 1 Tbsp Salt To Taste Oil 2 Tbsp

Serving 6 Preparation Time 20 mins Cooking Time 20 mins

Method :

1	2	3
4

1. Cut the vegetables and boil them. cube the paneer and keep aside. Heat oil in a pan. Heat the oil, add the onions and fry them till they become transparent. Add the ginger-garlic paste.
2. Once the raw smell of the ginger-garlic paste disappears, add the chopped vegetables. Fry till the vegetetables become little dry.
3. Add tomato puree, spice powders. Stir and saute for a minute. Add some water if you want a slightly thinner consistency of the gravy. Simmer for 2 -3 minutes. Keep on stirring in between. When this step is done, add the paneer. Cook for 1-2 minutes. Switch off the flame and add curds. Garnish with cilantro and cream if desired.

Tips :

1. Serve with Roti or Pulav.
2. You might also like more Vegetable Curry Recipes.
3. Check more Paneer Recipes.

List - Common Meal - Veg Curries

Click on each vegetable name to reach related curries.

Common Meal - Non Veg Curries - Egg Mushroom Kurma

Egg Mushroom Kurma

Ingredients Quantity Boiled eggs 4 Button mushrooms, Sliced 15 Onion, chopped 1 Small Pepper/Capsicum 2 Coriander leaves Few Green Chillies, Fine chopped 2 lemon juice 1/2 Tsp Salt To Taste Oil 3 Tbsp Paste Cashews 7-10 Coriander powder 1/2 tsp Almonds 7-10 Red chilli powder 1 Tbsp Cloves 2 Cardamom Powder 1/2 tsp Curry leaves Few

Serving 4 Preparation Time 10 mins Cooking Time 15 mins

Method :

1	2	3
4	5

1. Take a skillet add two teaspoons of oil. Fry the onions and chillies.
2. Add the mushroom,Capsicum a pinch of salt and saute till the mushroom gets little soft. About five minutes.
3. Coat the boiled eggs with turmeric and salt. Take another skillet add tiny bit of oil and add the boiled egg pieces and fry for two minutes till it gets light brown on the sides. Remove and keep aside.
4. Take "Paste" ingredients into a mixer and grind to fine paste with the help of some water. Mix this into mixture and reduce the heat to medium low and cook for ten minutes. Stir in between.
5. By now the gravy must be cooked, add in the eggs. At this point if you think the gravy is getting too thick add some water, lemon juice to taste and mix. Mix, let it cook for another two minutes and turn off the heat.

Tips :

1. Serve with roti or rice.
2. You can cook the eggs and mushroom before cooking the gravy.That way you are prepeared when the gravy is ready.
3. Adding the tomato paste in the gravy gives the tangy taste.

Common Meal - Veg Curries - Vegetable Mushroom Fry

Vegetable Mushroom Fry

Ingredients Quantity Mushroom 250g Dry Coconut Powder 1 tsp Onion Paste 1 Medium Size Ginger Garlic Paste 1 Tbsp Salt To Taste Chilli Powder 1 tsp Turmeric Powder 1/2 tsp Coriander Leaves 2 Tbsp Lime Juice 1/4 tsp Oil 2 Tbsp Cashew/Kaju Powder 1 Tbsp

Serving 3 Preparation Time 10 mins Cooking Time 15 mins

Method :

1	2	3
4

1. Heat the oil in a large nonstick skillet set over medium-high heat. Add the onion paste, ginger garlic and cook, stirring, for 1 minute.
2. Cut the mushrooms and boil it for 5 mins in salt water.
3. Add the mushrooms, and cook until the mushrooms are almost soft, about 3 minutes.
4. Add chilli, coconut,garam masala and kaju powder, stir for 3 mins. Finally add lime juice and turn off flame. Garnish with coriander leaves.

Tips :

1. Stir in the soy sauce and chili-garlic sauce before turn off.
2. Feel free to add some tofu, chicken or pork to extend it to a full meal.

Common Meal - Veg Curries - Vegetable Tofu Kurma

Vegetable Tofu Kurma

Ingredients Quantity Tofu 1 Cup Oil 1 Tbsp Coconut Milk 1 Cup Ginger Garlic paste 1 Tsp Carrot 1/4 Cup Potato 1/4 Cup Beans 1/4 Cup Green Peas 1/4 Cup Coriander powder 1 Tsp Fennel seeds 1/2 Tsp Cumin seeds 1/2 Tsp Bay leaf 1 Coriander Leaves 1 Tbsp Salt To Taste

Method :

1	2	3
4

1. Cut the carrot, potato, peas and beans into small size. Boil them for 15 mins in water and drain them.
2. Heat pan, add oil, add bay leaf, curry leaves, cumin and fennel seeds. Add ginger garlic paste and fry till raw smell subsides. Add chopped veggies, coriander powder, one cup of water and boil till veggies are cooked.
3. Add coconut milk, ground paste and salt to taste.Cook till raw smell subsides. Add coriander leaves.
4. Add tofu to this and switch off the flame immediately. Mix the tofu to combine with kurma.

Tips :

1. Tofu is just like paneer extracted from soya beans milk.
2. It can be served with pulav/biryani's or even with roti's.