Tag Archives: vegan indian recipes

Matar Ka Nimona(Gluten free & Vegan)

Posted on by Tanvi
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Nimona is a traditional recipe made with ground green chickpeas or fresh peas in western Uttar Pradesh. My grandmother family belongs to that belt and no wonder this is one of our favorite family recipes. She cooked Nimona atleast once a week. Very arduously, she spent the entire afternoon shelling the green chickpeas which were in season during late winter. Nimona was made with peas rarely, however, I make it only with fresh peas (do not use frozen) since I dont have access to the green chickpeas. I tried the frozen chickpeas once and truly regretted it 🙂

Sweet shelled peas, blanched quickly and then ground into a coarse paste. The coarseness of the peas gives this curry a beautiful texture and if you ask a cook, the way a vegetable is cut, diced, crushed, pureed etc makes so much difference in the taste of the finished dish. Please do not make a smooth paste. In addition to grinding the peas coarsely, save a handful to add to the curry while it cooks.

This curry is gluten-free and ideally, if you cook it in mustard oil just the way it is should be, it is vegan as well. Traditionally, deep fried potatoes are added to this curry. And they are quite delicious, no question about that. However, I like to brown the potatoes in a couple tablespoons of oil rather than deep frying and later the potatoes finish cooking in the curry. Also, sautéing ground peas with the masala is an important part of making this curry. Dont be tempted to leave the peas green, the proper taste of nimona will not come through. After the peas “bhuno” with masala for good 8-10 minutes, the smokiness of the curry is just irresistible.

On some days, I like to temper the nimona, it is optional and only enhances the taste. Nimona is amazing served with rotis or steamed rice. A dollop of ghee on warm bowl of nimona is a beautiful finish. Make extra because it tastes better next day!

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Matar Ka Nimona

An indian curry made of ground peas and fresh sweet peas.
Course Main Course, Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4

Equipment

  • Food processor, Kadhai/Heavy pan

Ingredients

For Blanching the Peas

  • 10 oz (284gms) shelled fresh peas ,please dont use frozen peas
  • pinch sugar
  • 1 cup water
  • 1/4 tsp salt

For the Curry

  • 4 tbsp mustard oil (or use regular cooking oil)
  • 2 medium potatoes peeled and quatered
  • 1 bay leaf
  • 2 cloves
  • 2 green cardamom
  • 1/2 tsp hing
  • 1 medium onion,finely chopped yield about heaped 1/2 cup chopped onion
  • 1 tsp cumin seeds
  • 3 fat garlic cloves
  • 2 inch fresh ginger peeled
  • 1/2 tbsp corinader powder
  • 1/4 tsp turmeric powder
  • 1 tsp hot red chilli powder adjust to taste
  • 3 medium tomatoes add to blender & puree smooth
  • pinch sugar
  • 1 tbsp ginger julinnes optional
  • Salt to taste
  • 1/2 tsp amchoor powder adjust to taste
  • 1/2 tsp roasted cumin powder

Tempering (Optional)

  • 1.5 tbsp mustard oil (or use ghee)
  • 1/2 tsp cumin seeds
  • 1 tbsp chopped ginger

For Serving

  • Sliced Onions, Cilantro, Ghee etc

Instructions

Blanch & Grind the Peas

  • Add salt and sugar and water to a cooking pot. Bring to a boil. Add shelled peas and switch off the stove. Let the peas stand in hot water for 3-5 mins. Drain. You can reserve the water to adjust the consistency of curry later.
  • Save 1/4 cup peas and add the rest to food processor jar fitted with metal blade and pulse 10-12 times until the peas are coarse. Dont make a smooth paste. The peas should be coarsely ground. Set aside.

Make the Nimona

  • Pound the garlic and ginger along with cumin seeds using mortar pestle. Keep ready.
  • In a wide kadhai or heavy pan, add the oil and warm on low medium heat until its slightly smoky.
  • Carefully add the poatoes to the oil, sprinkle a pinch of salt. Brown the poatoes on all the sides. Do not cook them through. Once browned, take out in a bowl and keep near.
  • Remove the kadhai from stove and temper the remainng oil with bay leaf, cardamom and cloves. Add hing. Saute for 10 seconds, be careful the spices might crackle.
  • Return the kadhai/pan back to stove. Next, add the ginger-garlic that we pounded earlier and saute in hot oil for 10 seconds. Dont let burn.
  • Add the chopped onions next and on low medium heat brown the onions stirring regularly to a nice golden color.
  • Once the onions are browned, add all the powdered spices- corinader, chilli power, tumeric to the pan. Add 2-3 tbsp of water. Saute the spices very well for 3-5minutes in oil. Once you see oil bubbles seperating, add the tomatoes and pinch of sugar. Saute the tomatoes with onions and spices for 5-6 minutes on low medum heat till you see that the masala is deep in color and the oil is seperating again.
  • Add the ground peas along with julinned ginger(if using) and mix well with the masala.Also add the reserved peas. Saute the peas with the masala for good 6-7 minutes, scrapping the sides and bottom of pan since the peas have a tendency to stick.
  • The peas will slowly start turning brown. Keep on sauteing till you see that the peas are lightish brown and bit shiny.
  • Add about a cup and a half of warm water. Add the potatoes as well. Mix everything, it should be a thick curry right now. Taste and adjust the salt. Bring to a slight boil, cover with a lid, reduce the stove to low and let simmer for 12-14 minutes untill the potatoes are fork tender. If you feel that thenimona is getting too thick for your liking, add 1/4 cup or more water. Simmer after you add water. Dont make very watery though. You will see a little thin layer of oil on stove by the end. Nimona is ready
  • Mix in the amchoor and roasted cumin powder. Add the tempering(if using). Mix well. Cover and let rest for atleast 30 minutes before serving.

Make Tempering

  • In a small sauce pan, heat up the mustard oil till smoky. Switch off the stove and the cumin and ginger. Let crackle. Add to the nimona.

Milai Ki Dal (Arhar Urad Mix Dal)

Posted on by Tanvi
3

A very cozy daal recipe from my grandma’s kitchen. Indians are known to mix lentils always and this is a unique combination of lacey split urad and earthly archer(pigeon pea lentils). Both the lentils are mixed and cooked together in with lots of hing and ginger and then tempered with mustard oil browned garlic slices and dried chillies. You can vary the quantity of each lentil as per your liking. I love deals when they are creamy lacey as well as have a lot of texture, this daal fits so well in that variety.

I remember making faces at this daal growing up but surprisingly enough it is now one of my favorite with rotis especially.

A few things to be kept in mind when making these. Don’t soak the lentils for more than 20 minutes for the right texture. Make them on the thicker side, they taste better than soupy. If you cannot find mustard oil, you can use ghee to temper them and don’t skimp on the garlic. Lastly, dont add salt when boiling the daal, add it later, it keeps the grains soft.

Recipe

Ingredients(Serves 3-4)

  • 1/2 cup arhar daal
  • 1/3 cup split urad daal
  • 1 tbsp chopped ginger
  • 1/4 tsp hing
  • 1/2 tbsp mustard oil (or ghee)
  • 2-2.5 cups water
  • salt to taste
  • Lemon juice, cilantro( to serve)

Tempering

  • 3-4 tbsp mustard oil (or ghee)
  • 3-4 dried chillies, broken
  • 12-15 garlic cloves, sliced
  • 1.5 tsp cumin seeds
  • 1/4 tsp hing
  • 3/4 tsp hot red chilli powder (adjust to taste)

Method

Wash the lentils 3-4 times until the water runs clear. Add them to a pressure cooker along with ginger, hing and oil.Add 2 cups water and let them soak in the cooker for 15-20 mins.

Once soaked, put on the lid and pressure cook the lentils for 2-3 whistles on medium flame. Do not cook for too long else the lentils will lose their texture. Switch off the stove and let the pressure release naturally. Open the lid and add 1/2 cup cold water along with salt to taste. With the back of a spoon, mash the lentils for 1-2 minutes, gently so that they are creamy but the grains are not broken. Return to a low stove and cook for 3-5 minutes without stirring much. Take off the stove.

Tempering the Daal:- In a small saucepan or your tadka pan, warm up the mustard oil on low medium heat till its a bit smoky. Add the dried chillies and crisp them for 30 seconds, sliced garlic and cook them for 2-3 minutes until they are light brown. Add the cumin and hing next and sauté for 20 seconds. You will smell a nice aroma.

Take off the stove and add the red chilli powder. Add the tempering to the warm daal and mix well.

Serve warm with lemon juice and chopped cilantro.

-Enjoy!

Vegetable Manchurian

Posted on by Tanvi
9



If there has to be a dish that I overindulged on during college days, it has to be Manchurian – chicken, cauliflower, vegetable, dry, gravy, sweet,spicy, salty, you name it and I would raise both my hands. With that extra cash at the end of the month, saved from pocket-money each week, I, along with few other girls could be found in all sorts of street side places in and around the college or hopping onto public transport to far away Dilli Haat.There would be plates of greasy noodles, lightly crispy vegetarian(or not) deep fried dumplings coated in spicy manchurian sauce, gossip, laughter, half-finished assignments and a compulsory side of fruit beer for late lunches.

Having said that, indeed my appreciation for this ever so popular indo chinese dish stems from those days. Mum hardly made it, for cooking indo chinese at home is slightly redundant when you are living in India because (almost) always you will end up comparing  it with that fantastic taste from the sloppy joints at street side. So while the hotspots around the city are to be held responsible for  my insatiable  appetite towards indo chinese, I never made it at home, it was only after I moved to States some five years back that I tried recreating it at home. Take chicken in hot garlic sauce or fried rice, talk gobhi manchurian or spicy schezwan noodles,by the end of the first couple of  months here, I started getting there, developing recipes with the memories of how they should taste in my head and trying to replicate that inside the super hot wok. The fact that the husband shares my love for indo chinese fare and we kind of got tired of consuming overly sweet chili chickens & hakka noodles tossed with snap peas & broccoli (yikes!) and accepting the fact that the restaurants here just do not get it(or we like to think so),it was exciting to see those similar tastes turning on our meal tables from our own kitchen.

When you make indo chinese, besides ingredients, bring along a lot of patience to the cutting board. Spend the late afternoon mincing garlic and chopping ginger.Shred those carrots and cabbage finer than you think you would need, sniff and taste that mix of soy sauce with coriander & turmeric and shy away from de seeding those hot chillies, coz boy is this one spicy cuisine or what?This vegetable machurian recipe has stayed in my kitchen for few years now. I often make it on non-meat eating days or when I have a stash of miscellaneous vegetables that need to be used up right away. I would not say that deep-frying them is the best option but then you are not eating fried chicken so its kind of okay.You know what I mean, right?After all, its veggies!

Vegetable Manchurian is a widely popular dish of the indo chinese genre. It is nothing by vegetable dumplings in a  ‘Manchurian†sauce. Do not confuse the origins of  ‘Manchurian†sauce – it definitely has nothing to do with that region in South East Asia. Creatively put together by chinese who lived in eastern parts of  india for centuries, just imagine it to be an amber-colored, tangy and mildly sweet but hot sauce with hints of indian spices. Indo chinese is what it is due to typical indian condiments – I make it a point to use the brands from indian store for the authentic taste. However, you can confidently do few a substitutions (see notes ) and use your pantry to try this recipe.

Ingredients (Serves 4)

For the Manchurian Sauce

  • 1/2 tbsp dark soya sauce (I use Chingâ€s brand)
  • 2 tbsp chilli- tomato sauce (I use Maggi Hot & sweet)
  • 1/2 tsp honey
  • 1.5 tsp cornstarch +4 tbsp water
  • 1 tsp toasted sesame oil
  • 2-3 tbsp cooking oil
  • 1/2  tbsp fresh ginger, chopped
  • 2-3 small green chili (use any mild/hot variety)
  • 5-7 garlic pods, chopped
  • 1/4 cup chopped scallions, white parts
  • 1/4 cup chopped red onion
  • 1/2 tsp coriander powder
  • 1/4 tsp black pepper powder
  • 1 tsp red chilli powder (or cayenne, adjust to tolerance)
  • 3/4 cup to 1 cup stock (vegetable or chicken, don’t use water)
  • 1 tbsp white vinegar (or to taste)
  • For Garnish – chopped scallions(green parts), ginger, chopped green chillies

For the Deep fried Vegetable Balls

  • 1 cup finely chopped cabbage
  • 1/2 cup very finely chopped cauliflower
  • 1/2 cup grated carrot
  • 2 tbsp finely chopped scallions
  • 1/4 cup finely chopped green bell pepper
  • 1/4  cup finely chopped green beans
  • 1 small green chilli, minced
  • 1 tsp fresh ginger, minced
  • scant 1/2 tsp Salt
  • 4 tbsp all purpose flour
  • 2 tbsp cornstarch
  • Oil for deep frying

Method 

Making the Manchurian Sauce

In a small bowl, whisk together soya sauce, tomato-chilli sauce & honey. Set aside. In another bowl, mix cornstarch & water and let stand.

In a wok/pan , heat up the oils to smoking hot. Add chopped garlic, green chillies & ginger and cook for 1 minute or till you smell the aroma. Next add the chopped scallions (white part) & red onion and cook for 2-3 minutes or till light brown in color. Add the coriander & black pepper powder next, stir for 10 seconds and then add the soya sauce mix made earlier.Stir for a minute or so and then add the stock. Simmer for 2-3 minutes  on medium-high heat or till you see bubbles on the sides.Add the cornstarch mix to the wok. Reduce the heat to low and let everything simmer for another 2-4 minutes till the sauce starts to thicken.

Next, taste & adjust the salt in the sauce. Add the vinegar to the wok and stir everything well.Remove from heat and add the fried vegetable balls to the pan. Dont stir too much with spoon at this point.

Garnish with chopped green scallions & serve immediately.

Making the Vegetable Balls

In a large bowl, mix together all the chopped vegetables. Add salt, mix(do not squeeze) and let sit for (not more than) 10 minutes. Add the all-purpose flour and corn starch next and gently mix together. If you feel that the mixture is on a dry side add a tablespoon or so of water (ideally you will not be needing it since the vegetables leave water from sitting in salt).

Heat up 2-3 inches of oil in a frying pan on medium high. Shape into small lime size balls and add to the frying pan, Make sure that the oil is not too hot(else the balls will remain raw from inside) or too low (else they will scatter in oil). Fry, turning on all sides to golden dark brown

Drain the fried vegetable balls on a paper towel before adding to sauce (recipe above).

Serve immediately with noodles or fried rice.

Notes :-

  1. Use any vegetables that you like (just do not use potato)coz trust me after frying they will anyhow taste good.
  2. You might be tempted (like me) to use food processor to chop the vegetables but trust me it makes them watery. I recommend chopping them with knife.
  3. Substitute dark soya sauce with tamari (for vegan)
  4. Adding tomato – chilli sauce adds extra heat. I get this sauce from indian stores. You can use just plain tomato ketchup or add mix of sriracha & tomato ketchup for a sweet, spicy tangy flavor to the sauce.
  5. The sauce can be made 2-3 hours in advance. Just fry up the vegetable balls and serve when you want to.
  6. If you forsee leftovers, store the sauce and vegetable balls separately. Toss them together just when you want to serve.

Enjoy & Thanks for stopping by!

Methi Aloo – Fenugreek Leaves With Potatoes

Posted on by Tanvi
15

Aloo Methi is a classic loved dish in the northern regions of india during the winter months. As soon as the winter knocks in, a lot of leafy greens could be spotted on the cart of our sabziwala, the vegetable vendor who used to bring us fresh produce everyday. A regular for more than a decade at my grandma’s house, he would bring in a mix of fresh coriander, petite  cauliflowers, slender radishes and baby  potatoes also making sure to stop by the mandi (wholesale market) to stock up his cart with a few pounds of tomatoes, onions and other seasonal produce.Then all day long, he went knocking door to door selling his stash to old and new customers. We did not go to grocery stores then, in those days and even now, such vegetable, fish and poultry vendors bring groceries for fresh meals served on our tables.

Every now and then if not daily, my grandma and him would have funny altercations, her complaining of the vegetables not being ‘that’ fresh and costly, him arguing that his wife cooked a delicious sabzi last night with the same thing. A lot of time my grandma would haggle for that extra bunch of cilantro or few limes for it was deemed totally legit to get free herbs after a hefty purchase. On most days, he gave in to the sweet old lady, packing in a few ounces of green chillies and fragrant mint.As the winters ripened, the leafy produce- spinach, methi, beet & turnip greens, radish, mustard became cheaper and cheaper. Needless to say, it would be a green meals fiesta on our dinner table on most of the days, a garlicky methi aloo to spinach dal to palak paneer or sarson ka saag (mustard curry).

Methi (fenugreek leaves) are used a lot in north indian cooking.Here in the States, you can easily find them fresh in the indian/pakistani stores once the autumn starts to knocks. Avoid using frozen. Broadly, there are two varieties of methi– the small one, with round, dark green and extremely fragrant & delicate leaves called the kasuri methi that you would have noticed me using a lot in my recipes. It has a short season and even during winters it is available only for a couple of weeks. The other variety, the larger one is less fragrant in comparison but has a longer season and can be homegrown easily from methi dana (fenugreek seeds). In indian cooking, seeds as well as leaves, both are used their piquant, bitter flavor. Methi has a unique, tangy bitter flavor which is definitely an acquired taste but trust me it is so addictive.My grandma always used to mix fresh dill (sooaa) leaves whenever cooking methi aloo. Even though I never liked the addition of dill then but now in all these years, I like to add a few tablespoons so that mine comes out tasting like hers. However, do not use a lot of dill as it is a strong herb and can overpower the methi taste. Potatoes lend the dish a nice, comforting earthy flavor as well as balance the bitterness of the greens. Do not be tempted to reduce potato quantity coz then the stir fry will come out quite bitter. The dish is generously flavored with garlic and dried chillies and is a perfect accompaniment to steamed basmati rice dal and a side of mango pickle. The dish keeps very well for hours so you could also wrap up the stir fry in triangle paratha (flatbread) for a hearty lunch at work or school. The dish gets better the next day so plan a few leftovers if you like.

Here are few of my tips and tricks for the best tasting methi aloo that you will make:-

  • When you are cleaning methi, just pick up the leaves and discard the stems. Stems are fibrous and don’t taste that good.
  • Always taste your methi bunch before cooking. Depending on the bitterness, decide whether to use red chili powder or not
  • This sabzi tastes so awesome with baby potatoes or new potatoes. Always semi cook the potatoes first because the methi leaves cook really fast. I usually use par boiled potatoes which finish cooking with the greens.
  • I prefer cooking methi aloo in an iron kadai /cast iron pan, it tastes very good.
  • Don’t skip the amchoor (dry mango powder), its super important and reduces the bitterness of methi. You can also use few teaspoons of lemon juice instead.

Methi Aloo – Fenugreek With Potatoes

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Methi Aloo – Fenugreek With Potatoes

An indian homestyle sabzi of methi (fenugreek greens) and poatoes flavored with hing, cumin, fenugreek seeds and amchoor. Serve with dal rice or flatbreads.
Course Side Dish
Cuisine Indian
Prep Time 25 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 3-4 cup methi leaves (from about 4 bunches)
  • 2 large par boiled potatoes, cold, peeled and cubed
  • 3 tbsp pure mustard oil (mustard oil adds a authentic flavor but grapeseed/avocado oil can be used)
  • 1/3 tsp methi dana (fenugreek seeds)
  • 1/2 tsp cumin seeds
  • 1/3 tsp hing powder (asafoetida)
  • 3 garlic gloves, thinly sliced
  • 2 dried whole chilies
  • scant pinch of turmeric powder
  • 1/4 tsp red chili powder (skip if the methi is very sharp)
  • 1 tbsp fresh dill leaves, chopped optional
  • 1/3 tsp amchoor (dry mango powder)
  • Salt

Instructions

  • Pick up the tender shoots and leaves from the long, fibrous methi stems. This step takes time. Then, soak and wash the leaves under running water 2-3 times to remove all the dirt. On a clean kitchen towel, spread the washed methi to completely air dry for atleast 30 to 45 minutes. If you are in a hurry, use paper towel to press down and absorb all the moisture. Ensure that the leaves are totally dry once you are ready to cook else the sabzi will come out watery.Once the methi leaves are dry, chop them.
  • In an iron karahi or heavy pan, heat up the mustard oil on medium until the raw smell goes away. Once hot, temper the oil with methi dana and cumin seeds. Wait till they crackle. Turn the heat to low and immediately add the chopped garlic hing and dried chillies. Wait till the garlicchanges color to light brown and the dried chillies swell, about 10-12 seconds in hot oil. Take utmost care that the garlic does not burn. You can even put off the stove for few minutes.
  • Reduce the stove to low and next add the potato cubes and sprinkle the turmeric and chili powder. Stir around and get the potatoes started in oil. Cook the potatoes for about 2-3 minutes.
  • Add the chopped methi leaves. Stir to combine. The methi leaves will wilt down in 1-2 minutes and you will see the water of the methi  separating. Let cook uncovered for 3-4 minutes on medium low heat and then add the dill. Add the salt next. Stir so that everything is combined. Cover for a 3-4 minutes and cook until the potatoes are done.
  • Once done, methi will be a darker shade of green and will stick to potatoes. Put off the heat, sprinkle amchoor, mix gently (so that potatoes dont break) and let sit for at least 1-2 hours before serving (this is important).
  • Warm up and serve.