Best 4 Fragrant Indian Vegetables Recipes

QUICK AND EASY VEGETARIAN BIRYANI RECIPE

Steps:

• Soak rice in a bowl of hot water while you prep ingredients.
• In a large skillet, or shallow Dutch oven, heat oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, 5 minutes. Turn heat to medium, add the veggies, garlic and ginger, and saute 4-5 minutes. Remove one cup of the mixture and set aside.
• Add spices and bay leaf, and stir one minute, toasting the spices. Drain the rice and add it along with veggie stock and salt.
• Top with chickpeas, raisins and the cup of veggies you set aside. Bring to a simmer over high heat, then lower heat to low. Cover the pot with a thin dish towel, then place the lid over the top of the towel, and bring the four corners of the towel up and over the lid. This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.
• Simmer on low 20-30 minutes or until the rice has soaked up the liquid. See notes.
• While it is simmering make the Cilantro Mint Chutney
• Uncover the Vegetarian Biryani and fluff up with a fork. Top with the toasted cashew and cilantro. Serve with optional Chutney.

VEG KURMA | VEGETABLE KORMA RECIPE

Steps:

• Fine chop onions & tomatoes. Slit chilli and set aside all of these. Cube the veggies to ½ inch sizes and set aside. Keep the potatoes immersed in a bowl of water until used.
• Make a fine paste of coconut, cashews, roasted chana dal & saunf with 6 tbsps water. If you do not like the flavor of fennel seeds you may skip it. Set aside the kurma paste.
• Heat a pot with oil. Then saute bay leaf, star anise, mace, jeera, cardamoms, cloves and cinnamon until they sizzle.
• Next put in the chopped onions and green chili. Fry until they turn transparent & pink in color.
• Fry ginger garlic paste until the raw smell goes off.
• Next saute tomatoes with salt until mushy and soft.
• Add turmeric, chilli powder, garam masala and coriander leaves. Saute well for 2 to 3 mins until the masala smells really good.
• Transfer the coconut paste and saute for few minutes until the kurma masala smells good.
• Drain the water from potatoes and add them to the pot.
• Next add the other veggies and mix well. Fry for 2 to 3 minutes and then pour water just enough to cover the veggies. Adjust salt if needed.
• Cook until the veggies are cooked. Garnish with coriander leaves.
• Serve veg kurma with chapati, pulao or biryani.
• Press SAUTE button and pour oil to the inner pot of Instant pot. Add all the whole spices and saute for 30 seconds.
• Next add onions and chili. saute for 3 mins.
• Add ginger garlic and saute for 30 seconds.
• Next add tomatoes and salt. Saute for 1 minute.
• Move the onions and tomatoes to one side. Add the potatoes to the other side.
• Cover with an external lid and cook for 1 to 2 minutes.
• Saute all of these for 1 to 2 minutes.
• Add in all the spice powder and saute for 30 to 60 seconds.
• Press CANCEL button and add the coconut paste.
• Add the rest of the veggies and mix well.
• Pour water and deglaze the bottom by scrubbing with a spatula. This releases bits of food stuck there & avoids a burn.
• Taste the water and add more salt if needed.
• Secure the Instant pot with the lid and position the steam release handle/ value to sealing.
• Press PRESSURE COOK button (high pressure) and set the timer to 1 minute.
• After the Instant pot beeps, wait for 1 minute. Then release the pressure manually by moving the steam release value from sealing to venting.
• Give a gentle stir. Vegetable korma will look runny at this stage but will thicken after it cools down a bit.

FRAGRANT INDIAN VEGETABLES

Steps:

• Heat oven broiler and cover broiler pan with aluminum foil.
• Arrange eggplant slices on broiler pan and brush lightly on both sides with oil. Broil eggplant as close to heat as possible, watching that the slices do not burn. When one side is brown, turn and brown on second side. Total broiling time about 15 minutes.
• Cut the potato slices into quarters and saute in 2 tablespoons of oil until slices begin to brown and soften. Remove and set slices aside. In same skillet pour remaining oil and saute onion and garlic in oil for a minute or two. Add cumin and bay leaf and mix well; continue to saute until onions soften and take on color.
• Add cauliflower, ginger and tomatoes, breaking up tomatoes with hands before adding them to pan. Cover and cook about 5 minutes, until cauliflower is done.
• When eggplant is cool enough to be handled, trim off skin, cut into large chunks and add to skillet to heat through.
• Serve with cilantro and yogurt.

INDIAN ROOT VEGETABLES

Steps:

• Heat oil in a large lidded frying pan over medium-high heat. Add chiles and mustard seeds to the hot oil, and let crackle for about 15 seconds. Add ginger and garlic and cook until fragrant, about 15 seconds more; do not burn the garlic. Add onion and saute until lightly brown, 3 to 5 minutes. Add chili powder, turmeric, and garam masala; mix well.
• Add yam, sweet potato, and red potatoes to the frying pan with the onion mixture. Stir to spread spices evenly. Cook over medium-high heat for about 3 minutes. Add tomatoes and stir to release juices. Reduce heat to low, cover the pan, and simmer until root vegetables are tender, about 20 minutes.
• Add spinach to the frying pan; cook and stir until wilted, about 2 minutes. Season with salt and garnish with cilantro.