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Showing posts with label Vegetarian Gravies. Show all posts
Showing posts with label Vegetarian Gravies. Show all posts

Saturday, January 30, 2016


This dish pairs wonderfully well with fried rice and noodles. Since it's not very spicy you can have it like a starter or an evening snack too. Use homemade paneer for best results or buy the best quality available, that makes all the difference. Vegans can follow the same instructions and use tofu instead of paneer.


Paneer/ Tofu - 250 gms
Onion - 1 (cut into square pieces)
Capsicum - 1 (cut into square pieces)
Spring Onion - 4 stalks (slice the white onion and finely chop the greens)
Ginger - 1 inch piece (finely chopped)
Garlic - 3 pods (finely minced)
Tomato sauce - 2 tbsp
Dark soy sauce - 1 tbsp
Green chili sauce 1/2 tbsp
Gingely oil - 2 tbsp

To coat paneer/tofu
Tomato sauce - 2 tbsp
Soy sauce - 1 tbsp
Green chili sauce - 1 tbsp
Maida - 1 tbsp
Corn flour - 2 tbsp
Chili powder - 1/2 tsp


Cut the paneer into 1 inch cubes and keep aside. In a bowl, mix together 2 tbsp of tomato sauce, 1 tbsp of soy sauce and 1 tbsp of green chili sauce. Coat the paneer cubes with this paste. Next, in another bowl mix 1 tbsp maida and 2 tbsp cornflour along with 1/2 tsp chili powder and little salt. Take the coated paneer cubes and gently toss them in this mix. Once done, take a pan, add 1 tbsp of oil and shallow fry the paneer till lightly crisp. 

 In the same pan, add oil (sesame oil/gingely oil gives a very good flavour) and saute the ginger and garlic, once they're brown add the onion, sliced spring onion whites and capsicum pieces. Fry till they're crisp and cooked. Now add the sauces, check for salt. Give it a good stir and finally add the paneer pieces and the greens. Toss and remove from flame. 

If you want a gravy, before adding the paneer, make a mix of cornflour and water. 1 tbsp of cornflour in 1 cup water, add this, let it boil and then add the paneer. 

Tuesday, August 18, 2015


This is one of my favourite dish and this yummy gravy goes well with ghee rice, biryani, Pulao , steamed rice and even roti. Usually prepared with brinjal as a side dish for biryani or ghee rice but I've used capsicum here. It's a tasty dish with roasted peanuts, sesame and has a tangy flavour. A good accompaniment for plain rice or other rice preparations. 


Capsicum - 1 big chopped into big square pieces
Onion - 3
Tomatoes - 3
Tamarind pulp - 3 tbsp
Coconut - 2 tbsp grated
Roasted peanuts - 5 tbsp
White sesame seeds - 4 tbsp
Chili pwd  - 2 tbsp
Coriander pwd - 1 tbsp
Turmeric - 1/2 tsp
Pepper corns - 5
Green chilli - 1
Gingelly oil


Heat 2 tbsp of gingely  oil and when hot sauté the capsicum in high heat stirring to avoid burning it. When the pieces start turning brown remove off the heat and keep aside. This will take 3-4 mins. 
Grind- onion, tomato, coconut, chili pwd, coriander pwd, turmeric adding little water and keep aside. Roast peanuts and sesame and grind separately without adding water. In a pan add 5-7 tbsp oil, (preferably sesame oil/ gingelly oil) when hot add pepper, ginger garlic paste, green chilli and sauté till raw smell goes then pour the onion masala paste. Add 2 cups of water. When they boil add the ground sesame and peanuts. Add salt, tamarind pulp and additional 1 cup of hot water. Close lid and cook for 25 mins in low heat, stirring when necessary.
When oil starts separating and the raw smell of the masala goes add sautéed capsicum and cook for 2 minutes. Remove from heat and serve hot with ghee rice, biryani or Pulao

Wednesday, August 12, 2015


A simple humble dish but a comfort food for me. Dhal Palak goes well with plain rice, ghee rice, pulao and roti. 


Toor Dhal - 1/2 cup
Palak - a small bunch
Onion - 2 finely chopped
Tomatoes - 2 finely chopped
Ginger - 1/2 tbsp shredded
Garlic - 4 pods chopped
Chilli pwd - 1/2 tbsp
Turmeric pwd - 1/2 tsp
Green chilli - 1
Kalonji/ nigella seeds - 1/2 tsp
Cumin - 1/2 tsp
Butter/oil - 3 tbsp
Coriander - chopped finely for garnish


Wash and soak dhal in water for 30 mins. Pressure cook with salt, turmeric, a drop of oil and 2 cups water for 7 whistles on high and switch off heat. Let it release on its own. Clean and wash palak. Chop finely.

In a pan heat oil, when hot add cumin, slit green chilli, garlic and ginger. Add nigella seeds, onion and sauté till they turn golden brown. Add tomatoes, chopped palak and chilli pwd. Sauté till it becomes mushy. Now add the cooked dhal, required water and bring to boil. Check for salt and switch off heat. Garnish with coriander.

Wednesday, April 15, 2015


A very spicy gravy that goes well with roti, dosa, idli and even hot ghee rice. The aroma of ground masala gives this dish a true chettinad touch. Do try this dish and I'm sure you'll love it.


Mushroom - 200 gms
Onion - 1
Dry Red chili - 6
Green Chili - 1
Pepper - 1 tsp
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Garlic pods - 6
Ginger - a small piece
Fennel seeds - 1 tsp
Curry leaves - 4
Coconut milk - 1/4 cup


Grind all the ingredients except mushroom, coconut milk and salt. Add little water and grind to make a paste. Clean and chop mushrooms. Heat oil in a kadai and add the ground paste. Cook in low heat till the raw smell goes, this should take about 5 mins. Now add the mushroom and salt. Give it a good mix ,add 1 cup water and cook in low flame for 15-20 mins stirring every 5 mins. Once the mushroom is cooked, add 1/4 cup coconut milk. Stir well and switch of the heat. Hot and spicy mushroom gravy is ready to serve. 

Saturday, December 27, 2014


This creamy kadai vegetable dish tastes good with rotis and pulao. Its a mild gravy cooked with milk and cream and made without onion and garlic. Yes, it does not have onion and garlic and still tastes yummy. At home, we use onions for almost all our dishes in our daily cooking so I was wondering if I can cook something tasty and satvic - without onion and garlic. Determined to try a gravy without the 2 main (family.. lol) ingredients.. I got into my kitchen. Ingredients and method follows. 


Potato - 2 small if big 1
Capsicum - 1 (I've used green, yellow and red. So one of each) 
Peas - 1/2 Cup
Paneer - 10 cubes
Tomato - 2
Green chili - 1
Mint leaves/ Pudina- 20
Coriander - 1 tbsp chopped
Turmeric pwd - 1 tsp
Coriander pwd - 1/2 tbsp
Chili pwd - 1/2 tbsp
Garam masala - 1 tsp
Dry methi leaves - 1 tsp
Jeera/ cumin seeds- 1 tsp
Ginger paste or chopped ginger - 1 tsp
Milk - 1/2 cup
Cream - 1/2 cup
Sugar - 1 tsp

Please use your choice of vegetables to it. Also, you can do away with the cream if you don't prefer. 


Parboil* all the vegetables in little water with salt. 
Heat 1 tsp of oil in a pan and saute the chopped tomatoes, green chilies, chopped coriander and pudina/ mint  leaves one by one. Let it cool and grind it to a paste.
Heat a kadai, add oil and crackle jeera seeds. Add the garlic and saute for a minute, add the dry methi leaves, ground paste and after 3 mins add all the masala pwds. Add the parboiled veggies and cook for 5-10 mins in low heat adding little water. Add necessary salt and 1 tsp sugar. Once the veggies are cooked and the raw smell of the masalas go add the milk and cream. Stir and mix well in low heat for a minute and switch of the heat. 
Garnish with chopped coriander leaves.

*Partially cooking the vegetables and removing from water once they are soft and before they are fully cooked. 

Monday, May 27, 2013


Paneer/cottage cheese is not only great in taste but also has a lot of nutritional benefits to offer. It is a great source of calcium, which is helpful in maintaining strong teeth and bones. Due to its low lactose content, it protects the teeth against harmful sugars. It also helps in lower, back and joint pain. Paneer is also a good source of protein and it reduces the risk of cancer. Enjoy the goodness of paneer!
Coming to this spicy dish, it goes very well with chapattis and any kind of pulao. Usually whole dhania/coriander seeds are used for kadai paneer but I’ve used dhania/coriander powder.


Paneer (cut into cubes) - 200 gms
Onion (finely chopped) - 2
Tomato (finely chopped) -2
Capsicum (1 inch square pieces) – 1 small
Cumin seeds/jeera- ½ tsp
Clove- 1
Cardamom- 1
Cinnamon stick (2 inch piece) – 1
Ginger garlic paste- ½ tbsp
Curd- 1 tbsp (optional)
Red chili- 2
Turmeric- ½ tsp
Red chili pwd- 1 tbsp
Coriander pwd- ½ tbsp
Garam masala- ½ tsp
Coriander leaves for garnish


Heat oil in a kadai and add red chilies, jeera/cumin seeds, cinnamon, clove, and cardamom. Once it crackles, add the chopped onions, ginger garlic paste and little salt. Sauté till the onions turn light brown, add chopped tomatoes and capsicum and sauté for a minute. Add turmeric, red chili and coriander powder and sauté for about a minute and let it cook for 5-6 mins. Now, add the curd, mix and throw in the paneer pieces and cook for about 3-4 mins. Finish it off with garam masala and give it a light stir. Garnish with chopped coriander leaves.