61 Best Vegetarian Indian Recipes You Need To Try

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Eggplant Curry

Easy Eggplant Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’]

Easy Eggplant Curry pairs roasted eggplant with an array of whole and ground spices, bound together in a rich tomato and creamy coconut curry sauce.

Ingredients

• 2 medium eggplants (quartered lengthways then chopped into long 4-5” chunks)
• 4 tablespoons olive oil (divided)
• 1 small onion (diced)
• 4 cloves garlic (minced)
• 2 teaspoons fresh ginger (grated {or 1/2 teaspoon ground ginger})
• 2 cardamom pods (lightly crushed to crack the shell)
• 2 cloves {or 1/4 teaspoon cloves}
• 10 curry leaves {or 1 teaspoon curry powder}
• 1 tablespoon cumin powder
• 2 teaspoons coriander
• 1/2 teaspoon chili powder
• 1/8 teaspoon black pepper
• 1 cup passata {tomato puree or tomato sauce}
• 1 – 14 ounce full fat coconut milk

Instructions

1. Preheat the oven to 450 degrees F. Wash and dry the eggplant. Cut them each in half.
2. Generously sprinkle salt on each half of the eggplant and let sit for 30 minutes to draw the moisture out. Use a paper towel to dry the eggplant and remove moisture.
3. Brush the eggplant with the 2 Tablespoons extra virgin olive. Sprinkle with salt and pepper and your favorite spices. Lay the eggplant out on a large non-stick or lined baking sheet and roast in the oven for 20 minutes.
4. Flip the eggplant and put back in the oven for another 10 minutes until it’s started to brown and is perfectly tender.
5. While the eggplant is in for the last 10 minutes, pour 2 tablespoons olive oil into a large pan and bring to medium-high heat.
6. Add the onion and cook for around 5 minutes until softened and starting to brown.
7. Add the garlic, ginger, cardamom, cloves and curry leaves and fry for a minute until fragrant, then add the remaining spices and fry for another minute.
8. Pour in the passata and coconut milk, stir and bring to the boil.
9. Reduce to a simmer and add the roasted eggplant, continuing to simmer and stir occasionally for 10 minutes. Remove the cardamom pods and cloves before serving. Serve with fresh cilantro and rice.

2. Chickpea Salad

Creamy Indian Chickpea Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: [‘4’]

This Creamy Indian Chickpea Salad is a healthy, flavorful 5-minute recipe. Serve on its own or one of my 7+ delicious, protein-packed ways.

Ingredients

• 3 cups cooked (canned or homemade chickpeas)
• 1/2 cup mayo
• 1/2 cup full-fat yogurt
• 4 tsp curry powder
• 1/4 tsp cayenne
• juice of 1/2 lemon
• 1/2 – 1 tsp kosher salt
• 1/4 cup minced red onion or shallot

Instructions

1. Add chickpeas to a bowl with remaining ingredients (starting with 1/2 tsp of the salt) and stir to combine. Taste and add more salt as needed until the salad tastes vibrant.

3. Madras Lentils

Madras Lentils is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Yield: [‘4’]

This Madras Lentils recipe is an easy, delicious vegetarian curry with a combination of lentils and kidney beans in a crazy-delicious tomato cream sauce.

Ingredients

• 2 tbsp oil
• 4 tbsp butter or ghee
• 1 large onion (finely chopped (340 g/12 oz))
• 2 tsp kosher salt (divided use)
• 1 tbsp cumin seeds ((or 1 tsp ground))
• 1 minced jalapeno
• 3 tbsp minced garlic ((9 large cloves garlic))
• 1 tbsp finely grated ginger
• 1 tsp cayenne powder
• 1 tsp turmeric
• 2 tbsp tomato paste
• ½ cup water
• 1 18 oz can brown lentils (drained)
• 1 18 oz can red kidney beans (drained)
• ½ cup heavy whipping cream
• ½ cup finely chopped fresh cilantro

Instructions

1. Heat oil and butter in a large dutch oven over medium-high heat. Add onion and 1 tsp of the salt. Cook until onion is soft and golden, about 10 minutes (longer if onion was fridge-cold or not super-finely chopped). Stir frequently and reduce heat if it starts charring. It should be translucent and almost caramelized.
2. Reduce heat to medium and stir in cumin seeds, cooking until they smell fragrant (about a minute).
3. Add jalapeno, garlic, ginger, cayenne and turmeric and cook a minute more.
4. Add tomato paste and cook a few minutes until it turns a shade darker and the oil shimmers on top.
5. Stir in the water, lentils, beans, cream and remaining 1 tsp salt.
6. Reduce heat to low simmer, covered, at least 10 minutes. (If you have time to simmer longer, the flavour gets even better with time. Use 1 cup water instead of ½ cup because it will thicken up quite a bit, then simmer up to 1 hour, stirring every now and then.)
7. Stir in cilantro and serve.

4. Saag Paneer

Saag Paneer (Indian Greens and Cheese) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Saag Paneer is a delicious Indian paneer curry with spinach and greens. Try this authentic, easy recipe that rivals an Indian restaurant!

Ingredients

• 1 lb spinach ((Or a mix of spinach with other greens))
• 1 cup boiling water
• 4 tbsp ghee (or butter)
• 1 medium onion (chopped)
• 1 inch piece of ginger (finely minced or grated)
• 2 cloves garlic (minced)
• 1/4 tsp turmeric
• 1/2 tsp cumin
• 1 tsp fenugreek powder (or curry powder)
• 3 tbsp cream or yogurt
• 2 tsp fresh lemon juice
• 1 tsp salt (or more, to taste)
• 12 oz paneer (in 1/2 inch cubes)

Instructions

1. Place greens in a blender or food processor a little at a time, drizzling it with the boiling water as you go so it wilts and you can fit it all in. Process until very finely chopped, but not pureed. Set aside.
2. Heat ghee or butter in a large pot over medium heat. Add chopped onion and half the salt; cook, stirring often, until very soft and golden. Reduce the heat if onions are browning – low and slow is the goal.
3. Add the ginger and garlic and cook until fragrant, about 1 minute.
4. Add the turmeric, cumin and fenugreek powder and cook 1 minute more.
5. Stir in the spinach (and/or other greens), bring to a simmer, then add cream or yogurt, lemon juice and remaining salt.
6. Gently stir in paneer and heat through.

5. Cauliflower Tikka Masala

Cauliflower Tikka Masala is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘4’, ‘4 People’]

Savory, bold and mildly-spiced, this Cauliflower Tikka Masala is a flavor-packed recipe that your whole family will love. It’s a pure comfort meal that is easy to make and it’s budget-friendly too!Â

Ingredients

• 1 large cauliflower (, cut into bite-sized florets )
• avocado oil (for drizzling (or preferred oil))
• 2 teaspoons garam masala
• Salt and pepper (, to taste)
• 2 tablespoons avocado oil (, or preferred oil )
• 1/2 medium red onion (, finely diced (sub yellow onion))
• 3-4 cloves garlic (, minced or crushed)
• 1 tablespoon fresh ginger (, grated (sub frozen or paste))
• 1 1/2 teaspoons garam masala
• 3/4 teaspoon ground cumin
• 1 teaspoon turmeric
• 3/4 teaspoon smoked paprika ((sub with sweet))
• 1/2 teaspoon crushed red pepper
• 2 cups Strained Tomatoes ((passata))
• 2-3 teaspoons agave nectar ((or any sweetener) )
• 3/4 teaspoon salt (, more to taste (more for roasting))
• 1 cup full-fat coconut milk ((shake can before pouring))
• 1-2 tablespoons lime (, juiced (sub lemon))
• Naan
• Rice ((about 3 cups cooked))
• 1/2 cup cilantro (, chopped)

Instructions

1. For the cauliflower, preheat oven to 450° F (230° C). Place cauliflower florets on a rimmed baking sheet. Drizzle with oil and sprinkle with garam masala, salt, and pepper. Combine together with your hands. Roast for 15-20 minutes until tender and lightly browned. Toss halfway.
2. In a small bowl, combine the garam masala, cumin, turmeric, paprika, and crushed red pepper. Set aside.
3. In a large pan, heat oil over medium heat. Add onions and sauté until translucent and slightly golden. About 3-5 minutes.Â
4. Turn heat down one notch. Now add the garlic and ginger. Sauté for 30-60 seconds until fragrant. Now add the combined spices and sauté until fragrant, about 30 seconds.Â
5. Add tomato puree, agave, and salt. Bring to a simmer, then lower the heat (if needed) to maintain a low simmer. Cook for 10-15 minutes stirring often to prevent sticking. You want the sauce to get very thick. Stir in coconut milk and lightly simmer 2-4 minutes to combine and thicken (don’t boil – lower heat if needed). Stir in 1 tablespoon of lime juice and taste before you add more.
6. Now add roasted cauliflower and gently toss to combine well (heat longer if needed). Taste for seasoning and add more if needed, then remove from heat. Top over rice and serve with naan, lime wedges, and cut cilantro if desired. Enjoy!Â

6. Eggplant Curry

Eggplant Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium eggplants, cut into 3/4-inch cubes (about 1 1/2 lb / 700 g)
• 2 tablespoons neutral oil (vegetable or canola)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 cup crushed tomatoes (or 2 medium ripe tomatoes, chopped)
• 1 cup coconut milk
• 1 cup vegetable broth or water
• 1 teaspoon salt, or to taste
• 1/4 teaspoon chili flakes (adjust to taste)
• 1 cup cooked chickpeas or frozen peas (optional)
• Fresh cilantro leaves, chopped, for garnish (optional)

Instructions

1. 1. Prep and measure all ingredients: dice the eggplants, finely chop the onion, and mince the garlic and ginger; have tomatoes, coconut milk, broth, spices, and optional chickpeas or peas ready.
2. 2. Heat oil in a large skillet over medium heat; add onion and cook until translucent, about 5 minutes.
3. 3. Add garlic and ginger; cook for 1 minute until fragrant.
4. 4. Stir in curry powder, cumin, coriander, and turmeric; cook 30 seconds to bloom the spices.
5. 5. Add eggplant; toss to coat with the spices; cook, stirring occasionally, until the eggplant begins to soften, about 5–7 minutes.
6. 6. Pour in crushed tomatoes, coconut milk, and broth; bring to a simmer, then reduce heat and simmer gently 15–20 minutes, until the eggplant is very tender and the sauce thickens. If using chickpeas or peas, add them in the last 5 minutes.
7. 7. Season with salt and chili flakes; adjust the seasoning as needed, then remove from heat. Garnish with fresh cilantro and serve with rice, naan, or your preferred side.

7. Mushroom Bhaji

Mushroom Bhaji (Indian Mushroom Curry) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘2’, ‘2 People as a main dish’]

This Mushroom Bhaji is a popular Indian Recipe, made with mushrooms, onions, garlic and chilli with curry powder. It is often served as a side dish, but can also be served as a Vegan or Vegetarian main course. This Indian Mushroom Curry recipe is simple to follow, and only takes about 30 minutes to cook. Serve this delicious Mushroom Bhaji with basmati rice and naan bread for a hearty and satisfying meal!

Ingredients

• 2 tbsp Olive Oil
• 1 Onion (finely chopped)
• 400 grams Mushrooms (closed cup, baby button or chestnut)
• 2 cloves Garlic Cloves (finely chopped)
• 1 Red Chilli (finely chopped – adjust amount and type used to your taste.)
• 1 Handful Fresh Coriander (Cilantro) (Separate stems for Cooking / Leaves for Garnish)
• 1 tbsp Curry Powder (or garam masala)
• 2 tsp English Mustard
• 1 tsp White Wine Vinegar
• 1 tbsp Tomato Puree
• Salt and Black Pepper (season to test)

Instructions

1. Prepare ingredients:Chop 400 grams Mushrooms into quarters.Finely chop 1 Onion, 2 cloves Garlic Cloves and 1 Red Chilli.
2. Remove the 1 Handful Fresh Coriander (Cilantro) from the stalks and save them for garnish. Finely chop the stem ends for use in cooking.
3. Heat 2 tbsp Olive Oil in a frying pan over medium-low heat. Add chopped onions.
4. Next, add the chopped mushrooms. Cook until onions and mushrooms have softened, stirring occasionally. (about 15 minutes)
5. Then add the garlic, chilli and coriander stalks. Stir fry for 2 minutes.
6. Stir in the 1 tbsp Curry Powder.
7. Add 2 tsp English Mustard and 1 tsp White Wine Vinegar
8. Next, add 1 tbsp Tomato Puree
9. Stir through, and add Salt and Black Pepper to taste.
10. Simmer for about 10 minutes uncovered until sauce is thick.
11. Serve as a main or side dish with coriander leaves sprinkled on top.

8. Spinach Dal

Spinach Dal (Dal Palak) Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘3’]

After a long, tiring day, this restorative dal is all that you will need to give you the nourishment and comfort that you need from your dinner. This is an easy recipe and a good source of plant-based protein and fiber.

Ingredients

• 1 cup moong dal (yellow lentils) ((220 grams / 7¾ ounces, approximately))
• 1 packet spinach leaves ((240 grams / 8¾ ounces, approximately))
• ½ cup tinned tomatoes (or fresh) ((125 grams / 4¼ ounces, approximately))
• 2 teaspoons ghee
• 1 teaspoon cumin seeds
• ¼ teaspoon turmeric
• 1 inch piece ginger ((9-10 grams / ¼ ounce))
• 1 fresh chili
• 1 small onion ((60 grams / 2¼ ounces, approximately))
• 2 teaspoons salt

Instructions Cook the lentils

1. Wash the yellow lentils until the water runs clear. Place them in a rice pot with 5 cups of hot water on medium-high heat.
2. Bring to a boil and cook for 10 – 12 minutes or till the lentils are cooked soft. Stir a couple of times and with a spoon (ladle) scoop out the foam that floats on the top. Removing the foam will make the dal taste better. While scooping the foam out, some water will also be discarded. That is ok. We can top up more water if required.
3. Keep the cooked lentils, along with the water they have cooked in, aside.

Prep the ingredients

1. Chop the onion into small pieces. Chop the ginger and fresh chili as well. Keep aside.
2. I am using prewashed and cleaned spinach leaves and therefore I do not have any related prep work to do. If you are using unwashed spinach, wash, drain and chop it.
3. Measure the rest of the ingredients.

Make the spinach dal

1. Place a heavy-bottomed saucepan on medium heat. Add the ghee to it. Let it melt. Add the cumin seeds and fry them till they turn deep brown in color.
2. Add the turmeric, chopped onions, fresh chili, and ginger. Fry for a few minutes – till the onions turn pinkish.
3. Add tomatoes and salt. Cook for 3-4 minutes or until the tomatoes become mushy.
4. Now add the spinach leaves. Since I am using baby spinach leaves, I add them whole to the pan. You could chop them finely if you want. In a couple of minutes of adding the spinach, the leaves will shrink, and then it will be easier to mix. Mix well and let it cook for 3-4 minutes. The spinach will release its water and become soft.
5. Now add the cooked dal along with the water. Stir. Cook for another 4-5 minutes, allowing all the ingredients to come together and the flavors to mingle. Check for salt at this stage and add more, if required.
6. That’s it! spinach dal or palak dal is ready to be served. Enjoy!

9. Dum Aloo Potato Curry

Dum Aloo Potato Curry Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT75M · Total: PT80M · Yield: [‘2’, ‘2 Servings’]

This delicious baby potato curry goes by the name of aloo or aloor dum, and it has Punjabi and Bangladeshi origins. My version uses potatoes that are fried in ghee and finished in a delicious spicy tomato gravy. I have instructions for both tinned and fresh potatoes.

Ingredients

• 350 g New Potatoes (567g Tin of New Potatoes or 1½ Cups Small New Potatoes)
• 1½ Tsp Salt (If you are using Tinned Potatoes, reduce this to ½ Teaspoon)
• 1 Small Onion (100g)
• 3 Garlic Cloves
• ¼ Tsp Asafoetida
• 2 Dried Red Chilli Peppers
• 1 Cinnamon Stick
• 3 Cardamom Pods
• 6 Curry Leaves
• 3 Tbsp Ghee
• ½ Tsp Turmeric
• 500 g Tomato Passata (2 Cups )
• 1 Tsp Coriander Powder
• 1 Tsp Kashmiri Chilli Powder
• ½ Tsp Cumin Powder
• ¼ Tsp Amchoor
• 50 ml Double Cream (3 Tbsp +1 Tsp )
• 3 Tbsp Unsalted Cashew Nuts
• 250 ml Water (1 Cup )
• ¼ Tsp Sugar
• 30 g Fresh Coriander (1 Cup )
• 1 Tsp Garam Masala
• 1 Tsp Dried Fenugreek Leaves

Instructions Instructions for Cooking Potatoes (Ignore if Using Tinned Potatoes):

1. Place the potatoes in a medium (20cm or 8″) saucepan and add 1 teaspoon of salt, then pour over enough water to cover the potatoes by 2-3 cm (1″) and boil for 25-30 minutes. The potatoes should be just about cooked.
2. Drain the potatoes and cool them until they can be handled, then peel them.

Instructions for Curry:

1. Cut the onion in half, peel it and then chop it into a 5mm (¼”) dice.
2. Peel the garlic and then mash it with the side of a knife to form a puree.
3. Blend the water with the cashew nuts in a mini blender and allow to soak, whilst you cook.
4. Heat a wok over a medium heat, and when it is hot, add the ghee. Throw in the cinnamon stick, curry leaves, cardamom pods and dried chilli peppers, then stir-fry for 1 minute.
5. Add the onions and cook for 5 or 6 minutes.
6. Throw in the garlic and asafoetida, then cook for a further minute.
7. Add the potatoes, salt and turmeric and cook for 5 minutes.
8. Add the coriander powder, chilli powder, cumin powder and amchoor and stir to combine.
9. Pour in the tomato passata and stir to combine, then cook for 10 minutes.
10. Add the cream, sugar and blended cashews and water, then stir and simmer for another 8-10 minutes.
11. Chop the coriander and add it to the curry (reserving a little for garnish) along with the garam masala and dried fenugreek leaves. Stir to combine and then remove from the heat and allow to sit for 3-5 minutes before serving.

10. Chickpeas with Curry

Chickpeas with Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Chickpeas With Curry is a delicious vegetarian dish! It is inspired by Indian butter chicken and tastes just like it but using chickpeas. You will love this delicious meal that is easy to make! It makes great leftovers and tastes even better the next day.

Ingredients

• 2 tablespoons olive oil
• 1/2 of a medium red onion (diced {or sweet onion})
• 3 garlic cloves (minced)
• 1 – 28 ounce can of crushed or diced tomatoes
• 2 tablespoons curry powder
• 2 – 15 ounce can of chickpeas (drained and rinsed)
• 1/3 cup heavy cream
• 1 tablespoon butter
• Salt and pepper to taste
• Parsley or cilantro as a garnish
• Add a dollop of Greek yogurt
• Serve over white or brown rice

Instructions

1. Heat the oil in a large pan over medium heat. Add the red onion and garlic and cook until translucent, around 4-5 minutes.
2. Add the crushed tomatoes and the curry powder and cook until the tomatoes are darker in color, around 5 minutes.
3. Add the chickpeas and bring to a gentle simmer for around 8 minutes. Add the heavy cream and stir to incorporate.
4. Remove from heat and add the butter, stir until melted and fully incorporated. Add salt if needed and garnish with chopped parsley or cilantro, a dollop of Greek yogurt and serve over rice.

11. Onion, Tomato, Cucumber Salad

Kachumber – Diced Indian Onion, Tomato & Cucumber Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’, ‘4 Servings’]

Kachumber (Cachumber) is a fresh Indian salad of finely diced onion, tomato, and cucumber, dressed with lime, chili powder, and coriander. Goes well with any curry, dal, rotis, or rice.

Ingredients

• 2 Tomatoes
• 2 Onions
• 1 Cucumber
• .125 teaspoons Salt
• 1 teaspoons Lime juice (or Lemon juice)
• .25 teaspoons Red Chili Powder
• 5 Coriander (Fresh sprigs)

Instructions

1. Wash the tomatoes and cucumber and clean the onion.
2. Chop the onions, tomatoes and cucumber into small cubes.
3. Mix in a bowl and dress with salt, lime juice, chilli powder and fresh coriander to taste.

12. Vegan Palak Paneer with Tofu

Vegan Palak Paneer with Tofu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT45M · Total: PT75M · Yield: [‘4’]

Enjoy gourmet restaurant-style Indian food at home with this Vegan Palak Tofu Paneer! A fragrant, creamy spinach curry made healthier with tofu instead of cheese. An easy yet impressive vegan Indian dinner!

Ingredients

• 1 (14-ounce or 16-ounce / 400-454g) block of extra firm tofu
• 4 teaspoons neutral-flavored oil, (such as grapeseed oil)
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon garam masala
• ¼ teaspoon cayenne pepper
• 1 tablespoon nutritional yeast ((optional))
• 8-10 ounces (225-285g) spinach, washed well and tough stems removed
• ½ cup (70g) raw cashews, soaked in boiling water for 1 hour (if your blender isn’t high-powered, I recommend soaking in cool water overnight or for 8 hours)
• 1 ¼ (300 mL) cups water
• 2 garlic cloves, (peeled but left whole)
• 1.5 inch (~3.5 cm) piece of fresh ginger, peeled and roughly chopped
• 1 serrano pepper, (stem removed (remove seeds and membranes for a mild heat))
• 2 small tomatoes, (roughly chopped)
• ¾ teaspoon kosher salt
• 1 tablespoon coconut oil, (or oil of choice)
• 1 teaspoon whole cumin seeds
• 1 medium yellow onion, (diced)
• 4 cloves garlic, (minced)
• ¼ teaspoon ground turmeric
• 1 teaspoon ground coriander
• ¾ teaspoon kosher salt
• Freshly cracked black pepper
• 1 bay leaf ((optional))
• 1 teaspoon garam masala
• ½ tablespoon fenugreek leaves, (also known as kasoori methi (optional))
• Freshly squeezed lemon juice or lime juice
• Chopped cilantro
• White rice or Indian flatbread such as roti, (naan, or paratha)

Instructions

1. Soak the cashews in boiling water. If you’re using a Vitamix-style blender, 20-30 minutes is enough time. Otherwise, soak at least 1 hour. Then drain.
2. Prepare tofu – baking method only. Preheat the oven to 400°F/200°C and line a baking tray with parchment paper. Drain the tofu and press it (“how to press tofu” instructions are in the blog post). Chop the tofu into cubes.1. In a bowl, gently toss the tofu cubes with the 4 tsp oil, 1 tsp kosher salt, 1 tsp cumin, 1/2 tsp garam masala, 1/4 tsp cayenne, and 1 TBSP nutritional yeast (if using).2. Bake on the prepared tray for 20-25 minutes, or until crispy and browned.
3. Prepare tofu – boiling method only. Bring a large pot of salted water to a boil. Drain the tofu and pat with paper towels to remove excess water. Chop the tofu into cubes.Add the cubed tofu to the boiling water and boil for 2 minutes. Use a strainer to remove the tofu from the water and drain immediately. Set aside.
4. Blanch the spinach. Bring a large pot of water to a boil (use the same pot if you boiled the tofu). Meanwhile prepare an ice bath (a large bowl of ice water). Submerge the spinach leaves in the boiling water and blanch for 2 minutes, or until wilted yet still bright green. Immediately transfer to the ice bath to stop cooking. Once the water is cool, squeeze out as much water as you can. Transfer spinach to a clean dish towel to dry out while you prepare any remaining ingredients.
5. Make the spinach sauce. Add the blanched spinach to your blender with the soaked and drained cashews and all remaining Spinach Sauce ingredients. Puree until totally smooth, scraping down the sides as needed.
6. Make the masala. Heat a large deep pan over medium heat with the oil. Once the oil is shimmering, add the cumin seeds and fry for 1 minute, or until a bit darker and very fragrant, tossing frequently. Add the onion and cook for 4-5 minutes, or until translucent. Add the garlic and cook 1-2 minutes until golden. Add the turmeric, coriander, 3/4 teaspoon kosher salt, a black pepper to taste, and bay leaf (if using). Cook for 30 seconds, stirring the spices into the onions.
7. Reduce the heat to medium-low. Pour in the Spinach Sauce and cook for about 5 minutes, until the mixture is thick, stirring occasionally and adding more water if the sauce appears to be drying out.
8. Stir in the garam masala and, if using, crush the fenugreek leaves into the gravy. If using boiled tofu, add that now Stir gently to combine and cook for 2-3 minutes or until the mixture is heated through. Season to taste with salt and pepper and squeeze a little lemon or lime juice on top. If using baked tofu, serve it on top of the spinach curry at the end.
9. Add cilantro to garnish and serve with white rice or Indian flatbread.

13. Vegan Red Lentil Curry

Red Lentil Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’]

This luxurious, fan favorite Red Lentil Curry will get you truly excited about lentils! It’s an ultra-creamy and gourmet Indian-inspired meal made in one pot with pantry staples. Whip it up on a weeknight in 45 minutes!

Ingredients

• 1 tablespoon refined or virgin coconut oil, (or a neutral-flavored oil)
• 4 cloves garlic, (minced)
• 2 inch piece of fresh ginger, (peeled and minced or grated)
• 1 tablespoon minced fresh turmeric, (or 1 teaspoon ground turmeric)
• 1-2 serrano peppers, diced ((see recipe note below on spice level) )
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon Indian red chili powder ((if you only have regular chili powder, which is a blend, use 1 teaspoon))
• 2 teaspoons curry powder
• 1 teaspoon garam masala
• Kosher salt or sea salt to taste ((I use about 1 tsp kosher salt, and add more at the end))
• Freshly cracked black pepper to taste
• 1 cup (180-190g) red lentils, (or split red lentils (the split variety will cook a bit quicker))
• 2 cups (480 mL) low-sodium vegetable broth
• 1 (14-ounce / 400g) can crushed tomatoes ((or half of a 28-ounce can))
• 1 (13.5-ounce/400 mL) can full-fat coconut milk
• 3 tablespoons unsweetened creamy almond butter
• 1/2 a small lemon, (juiced)
• 1/2 cup (~8g) fresh cilantro, (roughly chopped)
• For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan

Instructions

1. Rinse the lentils in cold water until the water runs clear.
2. Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.
3. Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices.
4. Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.
5. Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
6. Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
7. Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.

14. Achari Paneer Masala

Vegetarian Curry with Paneer, Yoghurt & Mango Pickles | Achari Paneer | Gluten-free & Clean is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT40M · Yield: [‘2’, ‘2 portions’]

An easy, tangy and spicy vegetarian curry with paneer cheese, yoghurt gravy and mango pickles! Perfect for a gluten-free diet and clean eating! 

Ingredients

• 200 g basmati rice
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1 tsp brown mustard seeds
• 2 pods green cardamom
• 1/2 tsp nigella seeds
• 10 cashew nuts
• 1 small onion
• 2 cloves garlic
• 15 g ginger, fresh
• 1 green chili, fresh
• 1 Tomato
• 1 dried red chili
• 250 g plain yogurt (I used Indian yogurt )
• 1/4 tsp chili powder
• 1/2 tsp ground coriander
• 1 tbsp mango pickles
• 1,5 tbsp besan (chickpea) flour
• 250 g paneer cheese
• fresh mint or cilantro for decoration
• 100 ml full-fat cream or coconut cream

Instructions

1. Rinse the rice and soak in cold water for about 30 minutes. Drain in a sieve and put rice into a small to a medium-sized pot. Add 350 ml of water and 3/4 tsp of salt and bring to a boil over medium heat. Reduce temperature to the lowest setting, put the lid on and let boil for 11 minutes. Then, remove pot from heat without lifting the lid and let stand until the masala is done. 
2. Add the first five spices to a small pan and toast without fat on medium heat until fragrant, for about 1 to 1,5 minutes. Let cool and grind spices in a coffee grinder or spice mill.
3. Grind nuts into fine powder.
4. Peel onion and garlic and chop coarsely. Cut ginger into small chunks. Halve the chili and scrape out the seeds. Chop it up coarsely. Put onion, garlic, ginger and chili into a blender and puree to a paste. Wash tomato and cut into small chunks. 
5. Heat 2 tbsp of oil in a medium pan over medium heat and add the dried chilli. Fry chilli until it begins to brown. Add onion-paste and let fry, stirring, for about 2 minutes, until the raw onion-smell evaporates.
6. Add tomato, chilli powder, coriander and mango pickles to the pan and let fry for another 2 minutes. Add ground nuts and fry for 2 minutes more, then add the spice mix from above (step 2)
7. Add besan flour and stir well, until all the flour is incorporated fully. Stir in the yogurt and add a cup of water. Keep on stirring until the curry thickens, then reduce the heat, add 1 tsp of salt and 1 tsp of sugar. Stir well and let simmer for about 5 minutes. 
8. Cut the paneer cheese into cubes and add to the sauce. Let simmer in the sauce for about 2 minutes. In the meantime, chop fresh herbs and fluff up the rice, using a fork. 
9. Stir fresh herbs and cream into the curry and serve with rice. Enjoy 

15. Aloo Gobi

Aloo Gobi (Indian Spiced Cauliflower) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Aloo Gobi is a delicious and spicy vegetarian Indian dish with chunky potatoes and cauliflower and flavors of turmeric and jalapeno.

Ingredients

• 1 head of cauliflower (cut into florets and hard stems removed)
• 2 cup of white or red potatoes (cut into 1/2 in wedges)
• 1/2 in ginger (peeled and grated)
• 2 tsp coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne
• 2 dried bay leaves
• 1 jalapeno (seeds removed and cut into thin strips)
• 6 Tb water (divided)
• Olive oil for drizzling
• Salt and pepper (to taste)

Instructions

1. If you haven’t already, cut cauliflower into small florets. Cut potato in 1/2in thin wedges.
2. In a small bowl, mix grated ginger, coriander, turmeric, cayenne with 3 Tb of water. Set aside.
3. In a large skillet, heat olive oil and add bay and jalapeno. Cook for about a minute.
4. Add spice mixture, bring to a simmer and reduce.
5. Add cauliflower and potatoes and another 3 Tb of water. Season with salt and pepper. Cover and allow to cook for about 15 minutes until the vegetables are tender. Toss midway through.
6. When done, garnish with fresh cilantro.

16. Aloo Gobi Matar

Aloo Gobi Matar [Spiced Potato Cauliflower Peas] is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Aloo Gobi Matar is a simple stir fry of potatoes, cauliflower, and peas, flavored with aromatic Indian spices. This low-fat recipe is ready in 20 minutes! Tasty, healthy, and vegan!

Ingredients

• 2 medium russet potatoes, cut into wedges ((about 1 1/2 cups potato wedges) )
• 1 small head cauliflower, cut into medium size florets ((about 3 cups florets))
• 1/4 cup frozen petite green peas
• 2 medium Roma tomatoes, (cut into wedges)
• 1/4 inch organic ginger, (chopped or grated)
• 1-2 Thai green chili, (chopped; adjust to taste)
• 1/2 teaspoon cumin seeds
• pinch of asafetida
• 1 whole black cardamom
• 1-2 dried bay leaf
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder, (adjust to taste)
• 2 teaspoon coriander powder
• 1/4 teaspoon amchur ( or freshly squeezed lemon juice, to taste)
• 1/2 teaspoon garam masala, (adjust to taste)
• 3 tablespoon canola oil (or any neutral oil)
• salt to taste
• a handful of fresh cilantro, chopped
• few ginger julienne (optional)

Instructions PREP THE VEGGIES

1. Peel and cut the potatoes into wedges or cubes. I prefer wedges. Keep the potatoes in a bowl of water, to prevent discoloration.
2. Wash, and rinse cauliflower. Cut into bite-size florets. Place the florets in the colander for any extra water to drain.
3. Cut tomatoes into wedges. Chop ginger, and green chili.

COOK THE SABZI

1. Heat oil in a Kadai or a wok. When oil is hot, add cumin seeds, black cardamom, bay leaf, and asafetida. Allow the cumin seeds to crackle.
2. Next, add potato wedges, turmeric powder, and salt to taste. Sauté the potatoes on high heat for 2-3 minutes, stirring frequently. Reduce heat to medium-low, cover, and cook the potatoes until 50% cooked.
3. Add cauliflower florets, and sauté for 1-2 minutes on high heat.
4. Now, add tomatoes, coriander powder, red chili powder, amchur powder, and salt to taste. Sauté for 1-2 minutes on high heat. Reduce the heat to medium-low, cover, and cook, stirring occasionally until cauliflower and potatoes are almost cooked.
5. Stir in green peas, and simmer for 2-3 minutes. Add garam masala, and mix well.
6. Transfer it to a serving dish. Garnish with julienne ginger and fresh cilantro. Serve hot with roti, paratha, or naan.

17. Fire Roasted Tomato Rice

Indian Fire-Roasted Tomato Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups basmati rice, rinsed and drained
• 2 cups water or vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup fire-roasted crushed tomatoes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/2 cup frozen peas (optional)
• 1/4 cup fresh cilantro, chopped (optional, for garnish)
• 1 tablespoon lime juice (optional)

Instructions

1. 1. Rinse the basmati rice under cold water until the water runs clear; drain (soaking for 15 minutes is optional).
2. 2. In a medium pot, heat the olive oil over medium heat and sauté the onion until translucent, 3-4 minutes. Add the garlic and cook another 30 seconds.
3. 3. Stir in the cumin, coriander, turmeric, and smoked paprika; toast briefly until fragrant, about 30 seconds.
4. 4. Add the fire-roasted crushed tomatoes and simmer for 5 minutes to meld the flavors.
5. 5. Add the rinsed rice and stir to coat with the tomato mixture.
6. 6. Pour in the water or broth; season with salt and pepper; bring to a boil.
7. 7. Reduce heat to low, cover, and simmer 15-18 minutes, until the rice is tender and the liquid is absorbed.
8. 8. If using peas, stir them in during the last 3-4 minutes of cooking; cover and finish.
9. 9. Remove from heat, fluff the rice with a fork, stir in lime juice (if using), and garnish with cilantro before serving.

18. Kichari Lentil Patties

Kichari Lentil Patties is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [’12’, ’12 patties’]

This Indian porridge is transformed into red lentil patties for a tasty treat that’s perfect for snacks and meals. So delicious!

Ingredients

• 2 Tablespoons of oil (divided)
• 1 garlic clove (chopped)
• 1 teaspoon of fresh ginger (chopped)
• ½ cup of onion (chopped)
• 1 cup of uncooked red lentils
• 1 cup of uncooked brown rice ((basmati, long-grain, or short grain))
• 2 ½ cups of water
• ½ teaspoon of cumin seeds
• ½ teaspoon of mustard seeds
• ½ teaspoon of turmeric
• ½ teaspoon of black pepper
• 3 cups veggies of choice (finely chopped: broccoli, cauliflower, mushrooms, potatoes, peas, carrots, kale, etc.)
• ¼ cup of fresh cilantro (chopped)
• ¼ cup of fresh parsley (chopped)
• Sriracha (optional)

Instructions

1. In a medium pot, combine 1 tablespoon oil, garlic, ginger, and onion and saute on medium heat until lightly browning. Add red lentils, rice, and water and bring to a low boil. Cover pot and lower to a simmer. Let cook for 25 to 35 minutes until rice and lentils are cooked and it has reached a porridge-like consistency. Uncover the pot, turn off the heat, and let rest for 10 minutes, it will thicken a bit.
2. When rice and lentils are done cooking, heat 1 tablespoon of oil in a skillet and add cumin and mustard seeds, heat on medium-low until mustard seeds begin to pop, usually 1 to 2 minutes. Do not let them burn. Add turmeric and black pepper to the oil and stir. Add chopped vegetables of choice to skillet and cook on medium-low heat until just tender and salt to taste. Add fresh herbs and stir into the cooling rice/lentil mixture.
3. Preheat the oven to 400 degrees F and lightly oil the baking sheet, or line with a silicone mat or parchment paper. When cool enough to handle, form kichari into small balls with your hands and lay them on a sheet evenly spaced. Bake for 10 to 15 minutes on each side until golden brown and crispy. They will remain soft and delicious inside. Drizzle with a condiment of choice – Sriracha would work well here.

19. Slow Cooked Spinach

Slow Cooked Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 pounds fresh spinach, washed and trimmed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup vegetable broth or water
• 1 tablespoon lemon juice
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Instructions

1. 1. Prepare and measure the ingredients: rinse the spinach, trim tough stems, and mince garlic; chop the onion.
2. 2. In a skillet, heat olive oil over medium heat and sauté the onion until translucent, about 3-4 minutes; add garlic and cook 30 seconds more; season with a pinch of salt.
3. 3. Transfer the sautéed onion and garlic to the slow cooker; add the spinach in batches, tossing to coat with the oil, and pour in the vegetable broth or water.
4. 4. Cover and cook on low for 2–3 hours, until the spinach is fully wilted and tender.
5. 5. Stir in lemon juice and season with salt and pepper to taste; adjust with more oil if desired.
6. 6. Serve warm as a side dish, or fold into grains or pasta for a greens-forward addition.

20. Restaurant-Style Vegan Malai Kofta

Restaurant-Style Vegan Malai Kofta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT105M · Total: PT135M · Yield: [‘6’]

This Restaurant-Style Vegan Malai Kofta is the ultimate Indian comfort food! Crispy dumplings in a creamy, spiced curry that will excite your tastebuds! Includes detailed instructions for frying and baking, metric and imperial measurements, a soy-free option, and an in-depth cooking video with lots of tips!

Ingredients

• 16 ounces (454g) high-protein or super-firm tofu (can use extra-firm tofu if you can’t find it*)
• 12 ounces (340-345g) Yukon Gold potatoes, peeled and washed
• 5 tablespoons cornstarch ((40g), arrowroot powder (40g), or tapioca flour (37-38g))
• 1 tablespoon minced or grated fresh ginger
• 1/4 cup (4g) fresh cilantro, chopped
• 1 teaspoon garam masala
• 1 teaspoon Indian red chili powder**
• Kosher salt or sea salt to taste*
• 1/4 cup raw or roasted cashews ((35g), finely ground up in a food processor**)
• Vegetable oil for rolling and for deep frying
• 1-2 tablespoons unrefined coconut oil ((or a neutral oil of choice))
• Whole spices
• 4-6 whole green cardamom pods ((I used 6))
• 2 cinnamon sticks, (broken into small pieces)
• 4 whole cloves
• 1 teaspoon cumin seeds
• Aromatics
• 1 extra large yellow onion, (or 2 small yellow onions, chopped)
• 1-2 green chilies*, (deseeded and chopped)
• 1 ½ tbsp finely chopped fresh ginger
• 4 garlic cloves, (roughly chopped)
• Ground Spices
• ½ teaspoon ground coriander
• 1-2 teaspoon Indian red chili powder ((use less for a milder heat))
• 1 teaspoon ground turmeric
• 3 extra large tomatoes ((16-18 ounces or 480-540g) total, chopped with the juices)
• 1 cup raw cashews, (soaked in boiling water for 15 minutes and drained)
• 1 ½ teaspoons kosher salt
• 1 ¼ cups (300 mL) unsweetened plant-based milk (I used this), or water
• 1 tablespoon lemon juice
• 1 tablespoon fenugreek leaves ((also known as kasoori methi; if you don’t have it, just omit))
• 1/2 teaspoon garam masala
• 1 cup loosely packed fresh cilantro, (chopped (keep the stems))
• Indian bread ((naan or paratha) or white rice)

Instructions

1. Cover the 1 cup cashews with boiling water for 15 minutes, or while you prepare the other ingredients.
2. Make the Gravy. Add the cinnamon sticks to a mortar and pestle, spice grinder, or coffee grinder and break up into small pieces. Then add the green cardamom pods, cloves, and cumin seeds and break up a bit more. You don’t need to fully grind them, just a little to start releasing their oils.
3. Heat the coconut oil or oil of choice in a large pan over medium high heat. Once melted and hot, add the Whole Spices. Sauté for 45-60 seconds or until very fragrant, tossing frequently to prevent burning.
4. Add the onions and sauté until they start to turn brown, about 4-5 minutes. Add the garlic, ginger, green chilies (if using), and cook for 1 minute, tossing frequently. Add the Ground Spices and stir frequently for 30 seconds.
5. Add the tomatoes and their juices and cook until broken down and softened, 2-3 minutes. Then add the soaked cashews and salt. Cover the pot and bring to a simmer over medium or medium-low heat. Simmer for 15 minutes, opening the pot to stir occasionally, until the liquid has mostly evaporated.
6. Transfer the mixture to a high-powered blender, and add the lemon juice and plant-based milk. Remove the center cap from the blender lid (to vent steam), but cover the hole with a kitchen towel. Blend until the gravy is completely smooth and very creamy. If it’s too thick for your liking, add more plant-based milk or water.
7. Transfer the gravy back to the pan and heat over low. Using your fingers, crush the kasoori methi (fenugreek leaves) into the gravy, and add add 1/2 teaspoon garam masala. Stir to combine. Then, stir in the chopped cilantro.
8. Prep the kofta ingredients1. Add the potatoes to a saucepan and cover with cold water. Season generously with salt. Bring to a boil and boil until the potatoes are just barely fork-tender, not too soft and falling apart. You want them to be firmer than you’d use for mashed potatoes. Drain the potatoes in a colander and let them sit there while you prep other ingredients. This helps hem dry out and remove excess water.2. Add the 1/4 cup cashews to a food processor and blitz until they turn into a finely ground powder. Wipe out the food processor bowl.3. Add the tofu to the food processor and pulse many times until it’s in tiny pieces and almost resembles ricotta. 4. Once the potato is dried out, grate it using a box grater (the side with large holes), or crumble the potato finely using your hands.
9. Make the kofta. Add the grated tofu and potatoes to a large bowl. Add the ground cashew powder, cornstarch (or tapioca or arrowroot), minced ginger, cilantro, red chili powder, garam masala, and salt. Knead with your hands until the dough holds together.
10. Roll the dough into 18 uniform-sized balls, about 40-50 grams per ball. Oil your hands as needed while rolling to prevent sticking.
11. To Deep-Fry the kofta (recommended method). Heat about 2 inches of vegetable oil or high-heat oil (I used sunflower oil) in a heavy-bottomed wok or pan over medium heat. To check if the oil is hot enough, add a tiny bit of the kofta dough to the oil. If the oil around the kofta immediately sizzles and it rises to the surface in a few seconds, it’s the right temperature. If you have a thermometer, wait until it reads 350°F/176°C.
12. Using a spider, slide in one kofta into the hot oil. Wait to see that the kofta holds together, and then gently slide the other kofta in, one by one. Do not overcrowd and fry them in several batches. Toss the kofta around occasionally to prevent them from sticking to one another, and until they are crisp and deeply golden brown, about 5-8 minutes. Drain on a paper towel-lined surface and continue frying the remaining kofta.
13. To bake the kofta. Preheat the oven to 425ºF/218ºC. Line a baking sheet with parchment paper. Space out the rolled kofta so that there’s a bit of space between them. Lightly brush them with a neutral oil. Bake for 30-35 minutes, flipping halfway through, until golden and lightly browned on the tops and bottoms.
14. To serve the malai kofta: Heat the Gravy in its pan to warm up (if not already warm). Add the Kofta and spoon the Gravy over the Kofta. Garnish with additional cilantro and serve with indian bread or white rice. Be sure to add only as many kofta to the gravy as you plan to eat, as leftover kofta will become soggy in the gravy. For leftovers, store the kofta and gravy separately.

21. Creamy Tomato Dal

Easy Creamy Tomato Dhal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘4’]

This is a traditional South Indian dish with a delicious tomato twist. Made with red lentils and coconut milk for extra creaminess. It has brilliant spices making it rich in flavour and is perfect served with a roti or flatbread.

Ingredients

• 1 tbsp olive oil (or any other neutral oil)
• 1 medium onion
• 8 cloves garlic
• 2 tbsp grated ginger
• 1 tsp ground coriander
• 2 tsp turmeric
• 500 ml water
• 1 tbsp curry powder
• 2 tsp sea salt
• 1 tsp black pepper
• 1 tsp chili flakes (optional)
• 400 ml full fat coconut milk (equivalent 1 tin/can)
• 750 ml vegetable stock
• 400 g red lentils (rinsed)
• 400 g cherry tomatoes, halved (OR one 400g tin/can of crushed/chopped tomatoes )
• Handful Fresh coriander (chopped)
• Vegan roti (optional)

Instructions

1. Start the daal by heating the oil in a large saucepan. Once hot add the onions and fry until translucent, then add the garlic, ginger, coriander, curry powder, turmeric, salt, pepper and chili flakes. Fry for a few minutes to let the flavours infuse.
2. Add the water and the lentils. Cook for around 20 mins until the lentils are soft.
3. Next add the coconut milk and vegetable stock. Cook for 15 minutes.
4. Add the chopped fresh or tinned tomatoes. Cook for another 10 minutes.
5. To serve ,add some chopped coriander and serve with roti and an assortment of chutneys if you like.

22. Veg Gnocchi

Veg Gnocchi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 700 g russet potatoes, scrubbed
• 180 g all-purpose flour, plus extra for dusting
• 1 teaspoon fine sea salt
• 1 tablespoon olive oil (optional, in dough)
• 2 tablespoons olive oil, for cooking the vegetables
• 2 cloves garlic, minced
• 1 medium zucchini (about 200 g), diced
• 250 g cherry tomatoes, halved
• 60 g fresh spinach, roughly chopped
• 40 g grated Parmesan cheese (optional)
• Freshly ground black pepper, to taste
• Fresh basil leaves, for garnish (optional)

Instructions

1. 1. Prepare the ingredients: scrub the potatoes and vegetables; measure flour, salt, and cheese.
2. 2. Boil the potatoes in salted water until tender, about 20–25 minutes. Drain and let cool slightly; peel if desired, then mash until smooth.
3. 3. Make the gnocchi dough: spread the warm mashed potatoes on a clean surface; sprinkle with flour and salt, drizzle in olive oil, and knead gently until a soft, cohesive dough forms (do not overwork).
4. 4. Divide the dough into four portions; roll each into a long rope about 2 cm in diameter; cut into 2 cm pieces; optionally press with a fork to create ridges.
5. 5. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the surface, about 2–3 minutes. Remove with a slotted spoon and set aside.
6. 6. In a large skillet, heat 2 tablespoons olive oil over medium heat; add minced garlic and sauté 30 seconds until fragrant.
7. 7. Add zucchini and cherry tomatoes; sauté 4–5 minutes until vegetables are tender. Stir in spinach and cook 1–2 minutes until wilted. Season with pepper.
8. 8. Return the gnocchi to the skillet; toss to coat with vegetables and pan juices; cook 1–2 minutes to blend flavors.
9. 9. Serve hot, sprinkled with Parmesan and garnished with basil if desired; adjust salt and pepper to taste.

23. Lentil Soup

Indian-Spiced Lentil Vegetable Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

This easy Lentil Soup is loaded with delicious spices and very simple to put together. It tastes wonderful alone or as a side dish, and it’s vegan, gluten-free and loaded with whole food ingredients.

Ingredients

• 1 ½ tablespoon olive oil
• 1 large red onion (diced)
• 4 stalks celery (diced)
• 1 large carrot (diced, or two medium size carrots)
• 5 cloves garlic (minced)
• 26 ounces fresh tomatoes (chopped – you can also use a 28oz can diced tomatoes and drain the liquid – (737g))
• 1 cup dried brown lentils (7.1 ounces/200g, picked over, rinsed and dried)
• 1 tablespoon garam masala
• salt & pepper to taste (I use 3/4 teaspoon sea salt and 1/4 teaspoon ground black pepper)
• 6 cups vegetable broth
• 2-3 sprigs thyme (to be removed at the end)
• 1 cup kale (roughly chopped)
• 2 tablespoons lime
• Toppings (Optional: Oil drizzle, red wine vinegar, red pepper flakes, parsley, and/or sprinkle of zaatar Crusty bread)

Instructions

1. In a large, deep pot over medium high heat, add the olive oil to heat.
2. Add the onions, celery, carrot and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.
3. Add in the tomatoes, brown lentils, garam masala and salt and pepper. Stir together. Pour in the vegetable broth, and add the thyme and stir again.
4. Bring to a boil, and then to a simmer for 30 minutes, until lentils are fully cooked.
5. Remove the thyme. Scoop out two cups of soup (with liquid) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
6. Press the soup setting or blend until fully blended out. Pour back into soup pot and mix the soup together one more time to combine everything.
7. Add in kale and lime juice and stir to combine.
8. Serve the soup and top with your favourite toppings and enjoy!

24. Potato Samosas

Potato Samosas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [’12’]

Delicious, authentic, crispy potato samosas at home. This easy potato samosa recipe is so tasty!

Ingredients

• 1 ½ cups all-purpose flour
• ½ tsp salt
• 2 tbsp vegetable oil
• ¾ cup water (plus 1 tbsp)
• 1 lb potato (peeled and chopped)
• 3 tbsp butter
• 1 finely chopped medium onion
• 2 tbsp finely chopped jalapeno
• 2 tsp finely grated ginger (packed)
• 1 tsp cumin seeds
• 1 tsp garam masala
• ½ tsp turmeric
• ¼ tsp cayenne
• 1 ¼ tsp salt
• ⅓ cup frozen peas
• 2 tbsp finely chopped fresh cilantro

Instructions To make the dough

1. Combine flour and salt in large mixing bowl, then stir in oil. Add water, little by little, to form a workable dough. Form the dough into a ball and wrap in a damp kitchen towel to rest at room temperature for 30 minutes.

To make the potato filling

1. Cover the potato with 1″ of water in a medium saucepan. Cook until tender, then drain in a colander and coarsely mash it with a fork. Set aside.
2. Return saucepan to medium heat and melt the butter. Add onion plus ½ tsp salt and cook about 6 minutes, until translucent and just starting to brown.
3. Add jalapeño and ginger, cook a minute more, then stir in the spices. After about 30 seconds (when spices smell aromatic) add mashed potato, remaining salt, frozen peas and cilantro; stir until well combined, then transfer to the fridge to cool.

To shape the samosas

1. Divide the dough into 6 equal portions, then roll each into a ball. Roll each ball into a thin circle, then use a knife to slice in half lengthwise to make two half-circles. Take one half in your hand, brush some water on the edges, and fold into an open cone shape, pressing edges to seal. Hold the cone and fill with about 2 tbsp potato filling. Pinch to seal Allow it to sit on a cutting board to form a flat bottom. Finish shaping remaining samosas. You’ll have 12.

To fry the samosas

1. Pour the oil into a deep saucepan or dutch oven to a depth of 3″ over medium heat. Fry the samosas in batches once the oil reaches about 200ºF. Fry for 15 minutes until golden, then increase heat to high and cook for 5 minutes at a hotter temperature until deep golden brown. Remove with a slotted spoon and place on paper towels to drain.

25. Vegan Bombay Cheese Sandwich with Chutney

Vegan Bombay Cheese Sandwich with Chutney is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘2’, ‘2 sandwiches’]

An easy recipe for an Indian spiced vegan Bombay cheese sandwich with salad, chutney and a bit of crunch. You’ll love it!

Ingredients

• 4 slices wholemeal bread
• 120 g vegan cheddar ((grated))
• 3 tablespoons vegan mayo
• 2 haldfuls salad leaves
• 4 tablespoons mango chutney
• 4 tablespoons Bombay mix ((as little or as much as you like))

Instructions

1. Mix the grated cheddar with mayo until well combined.
2. Spread each slice of bread with mango chutney.
3. Now to build your sandwich. First add your cheese mixture to both your sandwiches and spread evenly.
4. Top with salad leaves (and tomato or cucumber too if you like), then top with Bombay mix.
5. Top with your other slice of bread, cut in half and enjoy!

26. Cucumber and Coconut Salad

Indian Peanut Cucumber Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’]

Indian Peanut Cucumber Salad – Healthy Khamang Kakdi Salad recipe with diced cucumber tossed in fresh coconut, curry leaves and roasted peanuts

Ingredients

• 2 Cucumbers- diced (about 2 cups)
• 1 tsp Salt (as per taste)
• 1/2 tsp Sugar
• 1 tsp Lime Juice
• 1/4 Cup Fresh Coconut Shredded (loosely packed)
• 1/4 Cup Roasted Peanuts (Coarsely crushed)
• 1 tbsp Fresh Cilantro (Coriander)
• 1 tsp Oil (Coconut or Peanut Oil)
• 6-7 Curry Leaves
• 1/2 tsp Mustard Seeds (Rai)
• 1 Green Chilli (slit or poked. Optional.)

Instructions

1. Cut the cucumber into 1/2 inch pieces.
2. Add salt, sugar and Sugar to it. Toss together.
3. Toast the peanuts and crush coarsely.
4. Heat oil in a small pan. Once it’s hot, add Mustard seeds, green chilli and curry leaves.
5. Pour the tempering over the cucumber.
6. Top with Cilantro, Crushed Peanuts and Coconut. Toss.
7. Serve immediately.

27. Butternut Squash Curry

Butternut Squash Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497081H59M26S · Cook: PT-497081H59M26S · Total: PT-497081H59M26S · Yield: [‘4’, ‘Serves 4’]

This butternut squash curry will become your new favorite quick and easy weeknight meal with a mix of curry paste, ginger, coriander, coconut and lime makes for the most flavorful sauce and the tender squash is just to-die-for.

Ingredients

• 1 tablespoon oil
• ½ medium yellow or white onion, peeled and diced
• 3-4 cups chopped baby spinach
• 2-inch piece fresh ginger, peeled and minced
• 2 tablespoons red curry paste
• 1 tablespoon ground turmeric
• 1 ½ teaspoons coarse salt
• 1 teaspoon ground coriander
• ½ teaspoon ground black pepper
• 4 cups cubed butternut squash (about a 2-pound squash, peeled, seeded and diced or 2 12-ounce bags frozen cubed squash)
• ¾ cup unsalted vegetable or chicken stock
• 15-ounce can full fat coconut milk
• Zest and juice of ½ medium lime
• 1 teaspoon granulated sugar
• Splash fish sauce (optional)
• Cooked Jasmine or basmati rice, for serving
• Chopped cashews and cilantro, for serving

Instructions

1. Heat the oil in a Dutch oven or medium pot to medium. Add the onion and sauté 3-4 minutes or until starting to soften. Add the spinach, ginger, curry paste, turmeric, salt, coriander and black pepper and sauté 2-3 minutes or until the spinach is wilted.
2. Add the butternut squash, stock and coconut milk. Let simmer on medium-low heat 15-20 minutes or until the squash is slightly soft. Stir in the lime zest and juice, sugar and fish sauce (if using).
3. Taste and adjust the seasoning, if necessary.
4. Serve the squash curry over cooked rice and top with cashews and cilantro.

28. Mulligatawny Soup

Mulligatawny Soup | Low Carb Vegetarian is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’]

This vegetarian mulligatawny soup is a lower-carb version of a restaurant favorite. It features cauliflower rice and coconut milk.

Ingredients

• 1 tablespoon oil
• ½ cup yellow onion ( finely diced)
• 1 tablespoon garlic (minced )
• ½ cup celery sticks ( thinly sliced)
• ½ cup apple (diced)
• ½ cup carrots (peeled and sliced)
• 2 cups cauliflower (cut into small inch florets)
• ⅓ cup masoor dal (rinsed and drained)
• 2 cups low sodium vegetable broth
• 1 teaspoon garam masala
• ¼ teaspoon ground turmeric
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• ¾ cup coconut milk (unsweetened)
• ¼ cup cilantro (chopped)

Instructions

1. Set the Instant Pot to saute mode and heat oil. Add onion, garlic and celery. Saute for a minute
2. Add apple, carrots, cauliflower and masoor dal. Add salt, black pepper, turmeric and garam masala. Add the broth and give a quick stir. Pressure cook for 6 minutes followed by 5 mins of natural pressure release or you can do a full natural pressure release
3. Using a hand blender, blend the soup. If you like hearty texture blend only for 10 seconds. If you like it creamy, blender for a minute
4. Stir in coconut milk. Garnish with cilantro and serve hot

29. Roasted Butternut Squash with Indian Spices and Caramelized Onions

Roasted Butternut Squash (Indian Inspired) with Caramelized Onions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

This roasted butternut squash (Indian inspired) with caramelized onions is a match made in sweet and savory heaven. Quick and easy, this side dish just about cooks itself. So it is perfect for days when you need something filling and comforting without too much work.

Ingredients

• 1 medium butternut squash (peeled and cut into 1′ cubes/chunks)
• 1 medium onion (halved and thinly sliced with the grain)
• 1 Tablespoon of olive oil
• 1 Tablespoon of garam masala
• 1 teaspoon of turmeric
• Salt and black pepper (to taste)
• Fresh cilantro or parsley (chopped for garnish)

Instructions

1. Preheat the oven to 400 degrees F. In a large bowl, toss the squash and onions together, then drizzle the oil over and toss. Add the garam masala, turmeric, salt, and pepper, and toss again.
2. Spread the mixture out onto a large baking sheet, cover with aluminum foil, and roast for 20 minutes covered and 10 minutes uncovered, tossing once halfway through. Remove from the oven and add the cilantro or parsley.

30. Tawa Pulao Rice

Tawa Pulao is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘3’, ‘3 servings’]

A buttery, spicy Mumbai-style Tawa Pulao made with cooked rice, vegetables, pav bhaji masala and chilli-garlic paste.

Ingredients

• 1 cup rice (sella basmati )
• 5 cup water
• 6 red chillies (dry kashmiri)
• 6 cloves garlic
• 1/4 cup butter
• 2 tablespoon oil
• 1 teaspoon cumin seeds
• 1 big onion (cut)
• 1 teaspoon ginger (puree)
• 1 teaspoon garlic (puree)
• 1/2 cup bell pepper (green capsicum)
• 3/4 cup tomato (cut)
• 1 cup mix vegetables (steamed – carrots,green peas, cauliflower)
• 1 cup potato (boiled, peeled and cut)
• 1/4 cup cabbage (cut)
• 2 tablespoon pav bhaji masala
• 1 teaspoon chili powder (kashmiri – optional)
• 1/2 teaspoon turmeric powder
• salt (to taste)
• 1 teaspoon dried fenugreek leaves (kasoori methi)
• 2 tablespoon lemon juice
• 3 tablespoon coriander (chopped)
• 2 wedges lemon (optional )

Instructions Chili Garlic Paste and Soak Rice

1. First make chili garlic paste. Soak dried chilies in hot boiling water in a bowl for at least 30 minutes.
2. Rinse the rice in clear running water until waterturns clear. Soak washed rice in a bowl with cold tap water at least 20-25 minutes.
3. Once chillies are soaked and hydrated, drain the water. Remove stem and add in the blender jar with garlic cloves. If you want less spicy paste, remove the seeds from the chili.
4. Add very little water (2 tablespoon max) and blend until you have smooth thick paste. Leave it aside.

Cook Rice

1. In a big pot or pan add water, add a tiny pinch of salt and few drops og oil.
2. Bring it to roaring boil, drain the water from the soaked rice.
3. Add soaked rice into the boiling water.
4. Keep heat on high. Do not cover the pan at all whilst rice is cooking.
5. Cook rice until 95% done, rememeber not overcook the rice.
6. Drain the water from the rice using a strainer. Leave it aside to cool at room temeprature.
7. After a couple of minutes spread it in the big plate/tray to cool completely in less time.

Cook Tawa Rice

1. In a frying pan, wok or large tawa add butter and oil on medium flame.
2. Let the butter melt, then add cumin seeds.
3. Once cumin seeds splutter, add onion slices to it.
4. Fry the onions until light pink and translucents on mefium-high heat. It will take approximate 2 minutes or less.
5. Then add ginger-garlic puree and chili garlic paste according to your taste.
6. Cook the paste and onion mixture for 1 minute or so.
7. Now add chopped tomatoes and capsicum, mix well and cook for 1 minute.
8. Add remaining vegetables, stir and cook for 2 minutes on medium-high heat.
9. Tip in pav bhaji masala, chili powder and turmeric powder and mix everything and cook everything further for 1 minute.
10. Add prepared rice and salt (it will be around 3 cups cooked rice) and mix with spices and vegetables. Mix gently on medium heat.
11. Sprinkle crushed kasoori methi, coriander and lemon juice and mix well.
12. Serve tawa pulao hot.

31. Chana Masala with Coconut Milk

Chana Masala with Coconut Milk is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

This flavorful chana masala is an easy weeknight dinner with warm spices and a creamy coconut milk tomato base.

Ingredients

• 1 tablespoon coconut oil
• 1 tablespoon cumin seeds
• 1 medium onion (diced)
• 1 tsp ginger (minced)
• 4 cloves garlic (minced)
• ½ teaspoon salt
• 1 teaspoon cardamom
• 1 teaspoon coriander
• 1/2 teaspoon turmeric
• Pinch pepper
• 10 oz can diced tomatoes with green chiles*
• 2 15 oz cans chickpeas (drained and rinsed)
• 1/4 tsp baking powder
• 1/4 cup water
• 3/4 cup full-fat coconut milk (shaken/stirred to combine)
• 1 teaspoon garam masala
• fresh lemon juice
• cilantro
• basmati rice
• garlic naan

Instructions

1. In a large pot or dutch oven, add oil and heat over medium heat.
2. Add cumin seeds and toast for 3 minutes until fragrant. Careful to not let them burn.
3. Add in onion, garlic, and ginger and cook for another 3 minutes until onion is translucent.
4. Add in all the spices except garam masala. Cook for another 1-2 minutes until spices are fragrant.
5. Add in diced tomatoes, chickpeas, baking powder and water. Bring to a boil. Then turn down to medium and simmer for 15 minutes, covered.
6. Remove lid and with the back of a wooden spoon smash some of the chickpeas. They should be somewhat soft.
7. Add in coconut milk and garam masala. Stir until combined.
8. Cover and cook for another 5 minutes.
9. Serve in a shallow bowl over rice with naan. Squeeze fresh lemon juice on top or sprinkle with cilantro (Optional)

32. Spiced Butternut Squash Soup

Vegan Roasted Butternut Squash Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT55M · Total: PT60M · Yield: [‘4’, ‘4 people’]

Vegan Roasted Butternut Squash Soup is a smooth, delicious, and comforting dish when you are craving a bowl of warmth or when the weather starts turning.

Ingredients

• 1 medium butternut squash ((approx 800 grams to 1 kilo))
• 1 tbsp olive oil ((for roasting the butternut squash))
• 1 tbsp olive oil ((for the soup base))
• 1 medium onion ((diced))
• 1 tbsp garlic and ginger paste
• ½ tbsp turmeric powder
• ½ tbsp garam masala
• ½ TSP cumin powder
• ½ TSP chilli flakes ((adjust to your taste))
• 2 TSP salt
• 1 tbsp tomato paste
• 200 ml coconut milk
• 1 litre vegetable stock or chicken stock

Instructions

1. Preheat the oven to 200° C (390° F).
2. Cut the squash in half, scoop the seeds out and drizzle with 1 tablespoon of olive oil.
3. Place them on a baking dish and roast for 50-55 minutes, or until soft and slightly caramelised on the sides.
4. While the squash is roasting, start preparing the base of the soup.
5. Place a large heavy-based pan or Dutch oven on medium heat, and add 1 tablespoon of olive oil. Add the onions and sauté until translucent.
6. When the onions are soft, add turmeric powder, garam masala, chilli flakes, freshly ground black pepper, and salt. Sauté for another minute.
7. Stir in the tomato paste along with the garlic&ginger paste. Sauté for another minute, stirring continuously.
8. Add coconut milk and give it a good stir.
9. Stir in the stock, bring the mixture to a boil and let it gently simmer for 30 minutes, until the butternut squash is roasted and ready.
10. When the butternut squash is cooked, let it cool down until it can be handled and scoop the flesh out using a spoon.
11. Place the roasted squash and the soup base in a blender and blitz until smooth. Alternatively, you can use a hand blender or a liquidiser.
12. Return the soup to the pan if you want your soup piping hot or serve straight from the blender with a slice of crusty bread!

33. Brinjal Bhaji Eggplant Curry

Brinjal Bhaji (Indian Aubergine Curry) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT38M · Total: PT45M · Yield: [‘4’, ‘4 People as a main dish’]

Brinjal Bhaji is perfect for any occasion and can be served with other curries, rice, chapati or naan bread. This recipe uses fresh aubergines, onions, and a variety of spices to create a mouth-watering curry that will tantalize your taste buds. So, if you’re looking for a delicious and authentic Indian dish, then look no further than this medium heat aubergine curry!

Ingredients

• 2 Large Aubergines (600g) (diced)
• 3 tbsp Olive Oil (for Roasting Aubergines)
• Salt and Pepper
• 1 tbsp Oil (for Onions)
• 1 Onion (Finely chopped)
• Handful of Fresh Coriander (Cilantro) (Stems – Cooking Leaves – Garnish)
• 1-2 Chillies (finely chopped – adjust amount and type used to your taste.)
• 4 cloves Garlic Cloves (finely chopped)
• 1 tbsp Curry Powder (or garam masala)
• 1 tsp Cumin
• ½ tsp Turmeric
• 2 tbsp Tomato Puree
• 1 can Chopped Tomatoes
• 1 tsp Soft Light Brown Sugar (optional)

Instructions

1. Dice aubergine, place in a large bowl and drizzle with olive oil, stir through to coat.
2. Spread aubergine in a roasting tin and season with salt and pepper. Place in preheated oven (at 200 °C fan / 220 °C / 425°F / gas mark 7) for 15 minutes.
3. Meanwhile, heat oil in a pan over medium – low heat. Add onions, cook for 5 minutes until softened stirring often.
4. Separate the coriander leaves from the stalks, save the leaves for garnishing, and chop stems for cooking.
5. Once onions are soft and golden add coriander stalks, garlic and chilli stir fry for 2 minutes.
6. Stir in the spices, and fry for a few seconds.
7. Next add tomato puree and stir into a curry paste.
8. Add chopped tomatoes.
9. Taste and add some sugar if you like a sweeter sauce.
10. Once cooked, add roasted aubergines to the sauce, stir and bring to a boil for a few seconds.
11. Simmer for 10 minutes uncovered until the sauce has thickened.
12. Serve with coriander leaves sprinkled on top.

34. Cauliflower Curry with Potatoes

Cauliflower Curry with Potatoes – Vegan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Easy to make, healthy vegan cauliflower and potato curry with coconut milk. A dish that is full of comfort and flavor.

Ingredients

• 1 cauliflower (about 800 g/ 1.7 lbs, Note )
• 1.5 lbs potatoes (700 g)
• 1 tablespoon coconut oil (or olive oil)
• 1 onion (about 150 g/ 5.3 oz)
• 1 thumb-sized piece of ginger
• 2 garlic cloves
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 2 teaspoon sweet paprika powder
• ¼ teaspoon pure ground chili (more or less to taste)
• 1 can chopped tomatoes (400 g/ 14 oz)
• 1 can coconut milk (400 g/ 14 oz)
• ½ cup water (125 ml)
• 5.5 oz frozen peas (150 g)
• 2 teaspoon fresh lemon juice
• fine sea salt
• cilantro or parsley to sprinkle on top

Instructions

1. Prepare vegetables: Clean the cauliflower and divide it into small florets. Peel the cauliflower stem and chop it into small cubes. Peel and chop the potatoes into small cubes. Finely chop the onions.1 cauliflower + 1.5 lbs potatoes/ 700 g + 1 onion
2. Saute vegetables: Melt the coconut oil in a large pan. Add the onions and cook on medium-low heat for about 3 minutes or until slightly softer but not dark. Add the cauliflower and potatoes and stir for another 3 minutes.1 tablespoon coconut oil
3. Add spices: In the meantime, grate the ginger and the garlic. Add the spices, garlic, and ginger to the pan and stir well for another minute.1 thumb-sized piece of ginger + 2 garlic cloves + 2 teaspoons curry powder + 1 teaspoon turmeric + 1 teaspoon ground cumin + 2 teaspoon sweet paprika powder + ¼ teaspoon pure ground chili
4. Add the chopped tomatoes, coconut milk, and water. Stir well. Cover and simmer for about 20 minutes or until the potatoes and cauliflower are tender.1 can chopped tomatoes + 1 can coconut milk + ½ cup water/ 125 ml
5. Add the peas during the last 5 minutes of the cooking time. Add some lemon juice and salt to taste.5.5 oz frozen peas/ 150 g + 2 teaspoon fresh lemon juice + fine sea salt
6. Sprinkle with chopped herbs and serve as suggested above.cilantro or parsley to sprinkle on top

35. Egg Curry with Peas and Potatoes

Egg Curry with Peas and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘6’]

A simple yet flavourful Indian classic with mild spice and beautiful fragrance.

Ingredients

• 8 eggs
• 1 tbsp vegetable oil
• 2 potatoes
• 1 onion
• 1 tbsp garlic paste (or 2 cloves garlic)
• 1 tbsp grated ginger
• 3 tbsp curry paste (I used tikka masala)
• 200g / 7oz canned chopped tomatoes
• 250ml / 1 cup coconut milk
• 150g / 1/2 cup frozen peas
• cilantro (for garnish)

Instructions

1. In a large pot cook the eggs for 10 minutes, plunge in cold water and let them cool, then peel.
2. Peel and cube the potatoes, then brown them in vegetable oil until golden on the outside but not cooked all the way through. Remove to a separate plate.
3. Add chopped onion and sauté over medium heat for 5-7 minutes, then add the garlic and ginger and cook for 30 seconds longer. Add the Indian curry paste and stir fry for a few seconds. Then add the canned tomatoes and let the curry simmer for 5 minutes. Pour in the coconut milk, bring to a boil, then lower the heat and simmer for 10 minutes, add the eggs, potatoes and peas to the pan with a splash of water if the sauce is already thick. Let it simmer for 10 minutes until the potatoes are tender but not falling apart.
4. Top with fresh cilantro/coriander and serve with rice, naan and mango chutney or a spicy pickle.

36. Instant Pot Sambar

Instant Pot Sambar is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT16M · Total: PT21M · Yield: [‘4’]

Create a comforting bowl of Instant Pot Sambar in no time. It’s easy to make and perfect for a nourishing meal, bursting with traditional flavors.

Ingredients

• 1 onion (chopped)
• 1 ginger (finely chopped)
• 1 carrot (cut into small pieces)
• 1 eggplant (cut into medium-sized pieces)
• 1 tomato (chopped)
• 2 green chilies
• 2 tbsp oil
• 2 tsp mustard seeds
• 4 tsp sambar powder
• 4 tsp salt
• 2 cups pumpkin (cut into medium-sized pieces)
• 2 cups pigeon pea or toor dal (washed)
• 12 curry leaves
• 4 cups water

Instructions

1. Set the instant pot to “Sauté” mode for 8 minutes
2. Add oil and mustard seeds into the pot
3. Add chopped onions.
4. Add tomatoes, sambar powder, and salt.
5. Add all the vegetables, toor dal, curry leaves, and water.
6. Cook “High Pressure” for about 8 minutes.
7. Do a “Natural release”.
8. Dish out the Sambar and Garnish it with cilantro.

37. Chana Masala

Easy Chana Masala (Vegan, Gluten-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 Servings’]

How-To Cook Beans In A Rice CookerThis Easy Chana Masala recipe is so simple and quick to make! Naturally vegan and gluten-free, made with chickpeas, tomatoes, and tons of aromatic and authentic Indian spices, this one-pot meal is perfect for dinner or lunch! It’s great for meal-prepping and makes delicious leftovers. Hearty meatless and allergy-free, it’s healthy, veggie-packed, and satisfying for everyone!

Ingredients

• 2 15-oz Cans Chickpeas (drained, rinsed, about 3 Cups Cooked)
• 2 14.5-oz Cans Fire-Roasted Diced Tomatoes (or plain diced)
• 1 Cup Chopped Onion (sweet or yellow onion)
• 1 Tsp Minced Garlic
• 3 Tsp Garam Masala
• 1 1/2 Tsp Turmeric
• 1 Tsp Cumin
• 1 Tsp Paprika
• 1/2 Tsp Cinnamon
• 1/2 Tsp Ground Ginger
• 1/2 Tsp Coriander
• 1/2 Tsp Black Pepper
• 1/2 Cup Fresh Chopped Cilantro
• 3 Cups Fresh Spinach (optional)
• Fresh Lemon Juice (optional)
• Salt (to taste)*

Instructions

1. In a seasoned large cast iron skillet, pot, or dutch oven, saute the chopped onion and garlic over medium-high heat for about 3 minutes to soften.
2. Add in all the spices and stir them into the sauteing onion and garlic.
3. Now pour in the diced tomatoes along with all the juices in the cans and stir to combine. Add the chickpeas and stir again.
4. Allow the curry to come to a slight boil before reducing the heat and allowing the pot to simmer for about 10 minutes until the mixture has thickened slightly. For a thicker curry, cover the pot and simmer for an extra 5 minutes. For a thinner curry, add 1/4 cup to 1/2 cup water.
5. Right before turning off the heat, stir in the cilantro and optional fresh spinach until soft.
6. Remove the chana masala from the heat and add a squirt of fresh lemon juice if desired before serving with extra fresh cilantro, if desired.

38. Vegan Butter Chicken

Vegan Butter Chicken (Indian Butter Chickpeas) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4-6 Servings’]

This easy recipe for Vegan Butter Chicken is a plant-based version of the classic Indian dish that’s completely dairy-free and made with chickpeas! These healthy Indian butter chickpeas are gluten-free, allergy-free, marinated in creamy yogurt and fragrant spices; finished in a single skillet with a tomato-based sauce in just 10 minutes!

Ingredients

• 2 15 oz Cans Chickpeas (about 4 Cups, drained and rinsed)
• ½ Cup Unsweetened Plain Coconut Yogurt
• 1 Tsp Lemon Juice
• 1/4 Cup Minced Shallot (or sweet onion)
• 1 Tsp Minced Garlic
• 1 Tsp Garam Masala
• 1 Tsp Chili Powder
• ½ Tsp Cinnamon
• ½ Tsp Turmeric
• ½ Tsp Cumin
• ½ Tsp Ground Ginger
• ½ Tsp Paprika (or smoked)
• ¼ Tsp Black Pepper
• 2 TB Vegan Butter
• 3/4 Cup Plain Unsalted Tomato Sauce
• 1/2 Cup Full-Fat Unsweetened Canned Coconut Milk
• 1 TB Tomato Paste
• 1 TB Arrowroot Starch or Cornstarch (optional)
• Fresh Chopped Parsley or Cilantro
• White Basmati Rice
• Gluten-Free Naan
• Boiled or Roasted White Potatoes

Instructions

1. In a large bowl, combine the chickpeas, coconut yogurt, lemon juice, minced shallot, garlic, and spices. Mix everything together to fully coat the chickpeas in the yogurt and spices.
2. Allow the chickpeas to marinate in the fridge for 30-60 minutes or skip ahead to the next steps.
3. Heat the dairy-free butter over medium-low heat in a large skillet or pot.
4. Add the yogurt marinated chickpeas and seasonings to the melted butter and stir everything around for a minute or two to warm before adding the tomato sauce, coconut milk, and tomato paste.
5. Mix everything together to combine. If the sauce is too runny, add the optional starch, If the sauce is too thick, skip the starch and add more tomato sauce and/or coconut milk to get you desired consistency.
6. Adjust seasonings to taste before turning off the heat and serving warm with some fresh chopped parsley or cilantro and your choice of rice, gluten-free naa, or potatoes.

39. Mixed Vegetable Curry

Mixed Vegetable Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

A wild card vegetarian curry that you can really adapt to make your own based on what veggies you have on hand.

Ingredients

• 3 Tbsp coconut oil
• 1 onion (diced)
• 3 garlic cloves (minced)
• 1 Tbsp fresh ginger (finely grated)
• 1 Tbsp curry paste
• 1 Tbsp tomato paste
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp Fenugreek
• 1/4 tsp cayenne
• 2 cups vegetable broth
• 1 can coconut milk
• 8 cups veg – See Note**
• 2 carrots (chopped)
• 2 medium potatoes (diced)
• 1 small sweet potato (diced)
• 2 cups Cauliflower florets
• 2 cups Broccoli florets
• 1/2 a red pepper (diced)
• 1/2 cup peas
• 1 can chickpeas
• 1 block paneer (cubed)

Instructions

1. In a large pot heat the oil over medium-high heat.
2. Add in the onion and cook until softened, about 5 minutes.
3. Add in the garlic and ginger. Cook 1-2 minutes.
4. Stir in the curry paste and the tomato paste. Mix well.
5. Add in the garam masala, fenugreek, cayenne and 1 tsp salt. Stir.
6. Pour in the vegetable broth and the coconut milk. Mix well.
7. Add in the vegetables.
8. Simmer until the vegetables are tender, about 20 minutes.
9. Stir in the peas, chickpeas and paneer. Cook 5 minutes to heat through.
10. Serve with fresh lime, sliced green onions and cilantro.

40. Paneer Butter Masala

Paneer Butter Masala Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Indulge in the creamy goodness of Paneer Butter Masala! This classic Indian dish features tender paneer in a rich tomato-based gravy.

Ingredients

• 1 medium onion, quartered
• 4 medium tomatoes, quartered
• 3-4 cloves garlic, crushed
• 1/2 inch ginger, chopped
• 1-2 green chili; adjust to taste
• 1 tablespoon tomato paste (optional)
• 1 tsp oil
• a handful of unsalted whole cashews (about 12-15 cashews)
• 1 tbsp butter or ghee
• 1-2 whole green cardamom
• 2 tsp coriander powder
• 1/2 tsp red chili powder, adjust to taste
• 1/4 teaspoon turmeric powder
• 1/2 cup water
• salt to taste
• 8 oz paneer, cut into a square shape
• 1 tsp Kasuri methi
• 2 tablespoon butter or ghee
• 1/4 tsp Kashmiri chili powder (optional); For color
• 1 green chili, slit into two
• 1/4 tsp garam masala, adjust to taste
• 1-2 tbsp fresh cream (optional)
• 1 tsp honey or preferred sweetener (optional)
• salt to taste
• 2 cups warm water
• 1-2 tsp fresh cream

Instructions PREP FOR PANEER BUTTER MASALA

1. Cut the paneer into a square shape. Place the paneer pieces in warm water. Set it aside.
2. Quarter the veggies – onion, and tomato.
3. Crush the garlic pods, and chop or grate the ginger.

STOVETOP PANEER BUTTER MASALA

1. Heat oil in a pan over medium-high heat. Add onions, and crushed garlic and sauté for 1-2 minutes.
2. Next add tomato, green chili, ginger, and tomato paste (optional). Sauté for 2-3 minutes on high heat, stirring frequently.
3. Now add coriander powder, red chili powder, salt to taste, cashews, and green cardamom. Sauté for 30 seconds, stirring frequently. Add water and deglaze the pan.
4. Cover the pan with the lid, reduce the heat, and simmer for 15-20 minutes or until the veggies are soft and cooked.
5. Turn OFF the heat. Remove the lid, and allow the mixture to cool down.
6. Using a hand blender, blend the mixture to a fine puree.
7. (Optional) Strain the puree through a fine mesh strainer for a nice creamy, smooth puree.
8. Transfer the puree to a bowl. Heat butter or ghee in the pan.
9. Add slit green chili, and Kashmiri red chili powder (optional). Immediately pour the puree and cover with the lid. Reduce the heat to medium-low and simmer the sauce for 2-3 minutes, stirring occasionally.Note: Be careful as the sauce may splatter. Use a splatter screen or lid to prevent any splashes.
10. Drain the paneer from the warm water and add it to the sauce. Simmer the paneer in the sauce for 2-3 minutes or until heated through.
11. Add garam masala, cream (optional), honey (optional), and crushed Kasuri methi. Give it a good stir.
12. Turn OFF the heat. Transfer the paneer butter masala to a serving dish. Garnish with some fresh cream.

INSTANT POT PANEER BUTTER MASALA

1. Turn ON SAUTE (more). When the screen displays “HOT” and oil. Add onions, and crushed garlic and sauté for 1-2 minutes.
2. Next add tomato, green chili, ginger, and tomato paste (optional). Sauté for 2-3 minutes on high heat, stirring frequently.
3. Now add coriander powder, red chili powder, salt to taste, cashews, and green cardamom. Sauté for 30 seconds, stirring frequently. Add water and deglaze the pan.
4. Cancel SAUTE. Close the lid, and set the pressure valve to sealing. Turn ON PRESSURE COOK (high) for 15 minutes.
5. Allow 10 minutes of natural pressure release. After 10 minutes, release the pressure manually and open the lid.
6. Take out the inner pot, and allow the mixture to cool down.
7. Using a hand blender, blend the mixture to a fine puree.
8. (Optional) Strain the puree through a fine mesh strainer for a nice creamy, smooth puree.
9. Transfer the puree to a bowl. Turn ON SAUTE (more). Heat butter or ghee.
10. Add slit green chili, and Kashmiri red chili powder (optional). Immediately pour the puree and cover with the lid. Simmer the sauce for 2-3 minutes, stirring occasionally.Note: Be careful as the sauce may splatter. Use a splatter screen or lid to prevent any splashes.
11. Drain the paneer from the warm water and add it to the sauce. Simmer the paneer in the sauce for 2-3 minutes or until heated through.
12. Add garam masala, cream (optional), honey (optional), and crushed Kasuri methi. Give it a good stir.
13. Turn OFF SAUTE. Transfer the paneer butter masala to a serving dish. Garnish with some fresh cream.

STOVETOP PRESSURE COOKER PANEER BUTTER MASALA

1. Follow the directions for Instant Pot cooking. Close the lid, and place the whistle. After the first whistle reduce the heat to low and cook for 15 minutes.
2. Allow 10 minutes for natural pressure release and release the pressure manually. The rest of the recipe is the same as Instant Pot.

41. Jackfruit Sweet Potato Curry

Jackfruit Sweet Potato Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT13M · Total: PT23M · Yield: [‘4’, ‘4 people’]

This Jackfruit and Sweet Potato Curry Recipe is rich, hearty and super easy to make. This healthy one pot meal is vegan, oil free and wonderful to feed your whole family.

Ingredients

• 2 large sweet potatoes (cut into 1 inch cubes)
• 20 oz can jackfruit (in brine, not syrup) (drain and cut into 1 inch cubes) (Trader Joe’s Brand Recommended)
• 1 red pepper (slice into thin strips)
• 1/2 cup shredded carrot (Buy shredded carrot in bag. Or, chop.)
• 1/2 sweet onion (chopped)
• 13.5 oz can coconut milk (full fat) (Reduced fat will work too)
• 1 cup vegetable stock (Non-vegetarian – chicken stock works well)
• 4 oz can panang curry paste (Maesri Brand Recommended)
• 4 leaves basil (garnish) (Optional)

Instructions

1. In large soup pot, combine all ingredients and bring to a boil.
2. Reduce heat to medium/high and simmer for 10-13 minutes or until sweet potatoes are soft. Stir every minute or so.

42. Stir-Fry Vegetables

Indian Stir-fry Vegetable is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘3’, ‘3 servings’]

This Indian stir-fry vegetable features colorful veggies coated with various spices and seasonings. An easy vegetable side dish that is delicious yet healthy and light. You can make it in 15 minutes!

Ingredients

• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 3 cloves garlic (minced)
• 1 teaspoon minced ginger
• 1 red bell pepper (julienned)
• 1 carrot (sliced )
• 1 cup cauliflower floret
• 1/2 cup peas (frozen or canned )
• salt and pepper (to taste)

Instructions

1. Heat a tablespoon of oil in a pan over medium high. Once heated, add garlic and ginger. Saute for a minute until fragrant.
2. Add all spices to the pan and fry for 30 seconds, or until aromatic.
3. Now, add red bell pepper, carrot, and cauliflower florets. Cook for 3-4 minutes, or until they are tender.
4. Stir in green peas, season with salt and pepper, and fry until hot. Your stir-fry is ready to be served.

43. Green Moong Dal

Green Moong Dal Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT45M · Yield: [‘5’, ‘5 people’]

Green moong dal is a nutritious, protein-rich simple dish made with dried whole green lentils and aromatic Indian spices. It is hearty, comforting and one of the easy recipes perfect to make for a midweek meal. It is a gluten-free and vegan Indian curry goes well with rice or roti.

Ingredients

• 1 cup sabut green moong dal (about 200 g), rinsed
• 3 cups water (plus more as needed)
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon neutral oil (vegetable or canola)
• 1 teaspoon cumin seeds
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 inch piece fresh ginger, minced
• 1 small tomato, chopped
• 1 green chili, slit (optional)
• 2 tablespoons chopped fresh cilantro for garnish
• 1/2 lemon or lime (optional, for brightness)

Instructions

1. 1. Rinse the sabut green moong dal and soak in warm water for 20–30 minutes. Drain well.
2. 2. In a pot, combine the soaked dal with 3 cups water, turmeric, and salt. Bring to a boil, then reduce heat and simmer, partially covered, until the dal is soft and creamy, about 20–25 minutes. Add more water if the mixture becomes too thick.
3. 3. In a small pan, heat the oil over medium heat. Add cumin seeds and let them crackle. Add chopped onion and sauté until translucent, about 4–5 minutes.
4. 4. Add garlic and ginger to the pan; sauté for 1 minute. Stir in chopped tomato and cook until the tomato softens, about 2–3 minutes. If using, add the green chili and cook for another minute.
5. 5. Pour the prepared tempering over the cooked dal. Simmer for 5–7 minutes to blend the flavors. Adjust salt if needed.
6. 6. Garnish with chopped cilantro and, if desired, a squeeze of lemon. Serve hot with rice or rotis.

44. Mushroom Rice Pilau

Mushroom Rice Recipe (Mushroom Pilaf) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 People’]

Basmati rice cooked with mushrooms, onions, and whole spices in one pot, the way Indian restaurants make mushroom pilau. A simple side dish that pairs with most Indian mains, ready in under 30 minutes.

Ingredients

• 1 ⅔ cups basmati rice (washed and soaked for 20 minutes) ((300 g))
• 1 tbsp ghee
• 1 medium onion ((finely chopped))
• 2 cloves garlic ((minced))
• ½ lb sliced button or chestnut mushrooms ((230 g) )
• 3 green cardamoms ((lightly crashed))
• 2 bay leaves
• ½ tbsp turmeric
• 1 small cinnamon stick
• 2 cups chicken stock or vegetable stock ((450 ml))
• ½ TSP freshly ground black pepper
• 1 TSP salt

Instructions

1. Wash the rice under running cold water until the water from the rice is clear and soak in cold water for 20 minutes.
2. Melt the ghee in a pan and sauté the onions and garlic on medium heat until translucent.
3. Add the mushrooms and sauté for another five minutes.
4. Add the cardamoms, turmeric, bay leaves and the cinnamon stick and sauté for 45 seconds, keep stirring to avoid burning.
5. Pour in the stock and deglaze the pan.
6. Add salt and pepper, check and adjust the seasoning to your taste.
7. Add the rice, stir just enough to mix and let it gently simmer on low heat for 20 minutes with the lid on.
8. Let it rest for 6 to 8 minutes without opening the lid.
9. Fluff the rice using a fork before serving.

45. Vegan Green Bean Curry

Vegan Green Bean Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 400 g green beans, trimmed and cut into 2–3 cm pieces
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon mild curry powder
• 1/2 teaspoon ground cumin
• 1 (400 ml) can coconut milk
• 1 (400 g) can diced tomatoes
• 250 ml vegetable broth or water
• 1/2 teaspoon salt, or to taste
• Fresh cilantro leaves for garnish (optional)
• Lime wedges for serving (optional)

Instructions

1. 1. Gather and prep ingredients: trim and cut the green beans, finely chop the onion, mince the garlic, and grate the ginger.
2. 2. Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent, about 3–4 minutes.
3. 3. Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
4. 4. Add the curry powder and ground cumin; cook, stirring, for about 30 seconds to bloom the spices.
5. 5. Add the green beans and toss to coat with the spices. Cook for 2–3 minutes, stirring occasionally.
6. 6. Pour in the coconut milk, diced tomatoes, and vegetable broth. Season with salt; bring to a gentle simmer.
7. 7. Simmer uncovered until the beans are tender but still crisp, about 8–12 minutes. Stir occasionally.
8. 8. Taste and adjust seasoning. If desired, add a squeeze of lime juice and/or more salt.
9. 9. Serve hot, garnished with fresh cilantro if using. Pair with steamed rice or warm flatbread.

46. Sweet Potato and Butternut Samosas

Sweet Potato & Butternut Samosas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT30M · Total: PT90M · Yield: [’18’, ’18 servings’]

Sweet Potato Samosas are delicious pastry triangles that are baked (not fried!), and filled with a savory mixture of sweet potatoes, butternut, and Indian spices; with three dipping sauces from which to choose.Inspired by “Samosas” in Mollie Katzen’s (Original) Moosewood Cookbook.

Ingredients

• 2½ cups flour
• ½ teaspoon salt
• 1 cup plain yogurt
• 1 tablespoon canola oil (or olive oil)
• 1 cup butternut squash (peeled and cut into ¼-inch cubes; about 5½ ounces)
• 1 cup finely chopped onion
• 2 cloves garlic (minced)
• 1 tablespoon freshly grated ginger
• 1 teaspoon mustard seeds
• 1 teaspoon ground coriander
• 1 teaspoon curry powder
• ⅛ teaspoon freshly ground nutmeg
• 1 teaspoon kosher salt
• 2 tablespoons lemon juice
• ⅛ teaspoon cayenne (optional; to taste)
• 2 whole white flesh sweet potatoes (peeled and cut into 1-inch cubes; about 1 pound)
• ½ cup cider or rice wine vinegar
• ½ cup water
• 3-4 tablespoon brown sugar
• 1 clove garlic (minced)
• 1 teaspoon kosher salt
• 1 cup fresh mint leaves
• ½ cup chopped cilantro
• 1 tablespoon fresh ginger (chopped)
• ½ lime
• ¼ cup water
• 1 tablespoon canola oil (or olive oil)
• 1 teaspoons mustard seed
• 1½ teaspoons canola oil (or olive oil)
• ½ teaspoon cumin seeds
• ½ teaspoon garam masala
• ½ teaspoon ginger
• 1 cup water
• ⅔ cup sugar
• 1½ tablespoons tamarind paste

Instructions Sweet Potato & Butternut Filling

1. Heat a large skillet over medium heat. Add the oil, and swirl to coat the bottom of the pan. Add the cubed butternut squash, and sauté until it just begins to soften. Add the onion, and stir until the squash is tender and the onion is soft and translucent.
2. Add the garlic, ginger, mustard seeds, coriander, curry, nutmeg and salt. Stir over medium heat for a minute or two to activate the spices.
3. Put the cubed sweet potatoes into a medium saucepan and cover with water.Bring to a boil over medium heat, reduce the heat to low, and simmer until the potatoes are tender; about 15 minutes. Drain and mash very lightly – just break them into pieces. You want them to be very chunky: not a smooth mash.
4. Combine squash mixture with mashed sweet potatoes. Stir in lemon juice. Allow the filling to cool at least 15 minutes before filling the pastries.

Moosewood Samosa Dough

1. Mix the flour and salt together. Make a well in the center of the flour mixture, and add the yogurt.
2. Mix with your hand to form a smooth dough. Add extra flour if you need to keep the dough from being sticky. Knead for about five minutes, then cover until the filling has sufficiently cooled.

Assemble Pastries

1. Preheat oven to 425°F | 220°C.
2. Roll out the samosa dough and cut nine 6-inch circles. Cut each circle in half. I cut the circles using a 6-inch hand-pie press. Cutting around the outside of a small bowl works too.
3. Holding one half circle of dough in your palm, wet half of the straight edge with a fingertip of water. Fold the edges together to form a cone.
4. Fill the cone with about a tablespoon of filling. Wet half of the top of the cone with water, then pleat the side opposite the seam and pinch the top edge together in the middle.Roll the top edge over slightly to seal. (It works best when the seam/roll is placed opposite the straight sealed edge.)

Bake (No Frying!)

1. Place the prepared samosas rolled side down on a parchment lined-baking tray. Bake at 425°F | 220°C for about 25-30 minutes, or until golden brown.

Moosewood Dipping Sauce (optional)

1. Place all ingredients in a small saucepan over medium heat and stir until the sugar dissolves. Simmer 10 minutes to reduce slightly. Serve warm or at room temperature.

Mint Chutney (optional)

1. Put mint, cilantro, ginger, lime, water, salt and pepper in a food processor and process until it becomes a sauce. (It’s OK if there’s still little leaf bits.) Heat canola oil in a small skillet over medium heat. Add the mustard seeds and fry until you hear popping. Add fried mustard seeds to sauce dipping sauce and serve.

Tamarind Dipping Sauce (optional)

1. Heat the oil in a small saucepan over medium heat. Add cumin seeds, garam masala, and ginger. Cook and stir for about a minute to activate the spices.
2. Stir in the water, and then the sugar and tamarind paste.Bring to a boil, then reduce the heat to low and simmer for about 15 minutes; until the mixture turns deep brown. (It should be thick enough to coat the back of a spoon.)

47. Vegan Black Eyed Peas Curry

Black eyed Beans Curry | South Indian Lobia Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’]

This black eyed beans curry is super tasty and healthy. It is easy to make and is a good option for a healthy meal.

Ingredients

• 1 cup black eyed beans (soaked for 4 hours or overnight)
• 1 onion (finely chopped)
• 1 inch ginger
• 5 cloves garlic
• 2 green chillies
• 1 tomato (chopped)
• 2 tbsp. tamarind paste (or tamarind water)
• ½ coconut (cut into thin slices)
• ½ tsp. mustard seeds
• ½ tsp. cumin seeds
• 3 cloves
• 6 peppercorns
• 1 inch cinnamon
• 2 cardamom
• 1 bay leaf
• 1 sprig curry leaves
• ½ tsp. turmeric powder
• 1 tsp. garam masala powder (or sambar powder)
• 1 tsp. cayenne (or paprika optional)
• 1 tsp. coriander powder
• Salt to taste
• 1 tbsp. oil
• 1 tbsp. cilantro (finely chopped)

Instructions

1. Soak black eyed peas in sufficient water overnight or for 4 hours. Drain and keep aside.

Instant Pot Instructions

1. Blend together onion, garlic, ginger, green chillies, tomato and coconut to form a thick paste.
2. Heat Instant pot in saute mode. Heat oil. Add mustard seeds and allow to sputter. Add cumin seeds and let sputter. Add whole spices cloves, pepper, cinnamon, bay leaf and cardamom and fry for 30 seconds.
3. Add the blended onion tomato coconut paste and mix well. Cover with a glass lid and cook for 4 minutes on Saute mode.
4. Now add turmeric, cayenne (if using), salt, coriander powder and sambar powder or garam masala powder and mix well.
5. Now add the drained black eyed peas along with 1.5 cups water. Mix well and pressure cook for 8 minutes and let it open via natural release of pressure.
6. Your black eyed peas curry is ready. Add tamarind paste and cook for a minute more. Taste and season. Garnish with cilantro.

Stove Top Instructions

1. In a wok, heat oil and add cumin seeds. Add bay leaf, cloves, cinnamon, peppercorn, cardamom, and curry leaves (optional). Cook for two minutes.
2. Now add finely chopped onion and ginger garlic paste along with green chillies. Saute on low flame for 5-8 minutes while stirring. Add coconut slices or grated coconut. Cook for 5 minutes more.
3. Now cool the mixture and blend to a smooth paste.
4. Take a Manual Pressure cooker and add the blended paste along with drained black eyed peas. Add turmeric powder, cayenne (optional), coriander powder and salt. Cook for 4 whistles and release the pressure naturally.
5. Your black eyed peas must be cooked and soft. Add tamarind paste and sambar powder (or garam masala powder). Taste and adjust seasoning.
6. Garnish with cilantro. Your black eyed peas is ready to eat with rice or rotis.

48. Beans Poriyal

Beans Poriyal (Green Beans Stir fry) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’]

Delicious beans poriyal or beans palya is a South Indian style green beans stir fry made with minimal ingredients and garnished with grated coconut. So good and healthy.

Ingredients

• 2 cups chopped beans (about 500 gm.)
• 2 tsp. Olive oil (or any cold pressed vegetable oil for tempering)
• 1 tsp. Chana dal (split Bengal gram)
• 1 tsp. Urad dal (split Black gram)
• 2 dry red chillies
• 1 sprig curry leaves
• ½ tsp. Salt
• ¼ tsp. Turmeric powder
• ½ tsp. Cayenne (or podi)
• ½ cup grated coconut (for garnish)

Instructions

1. Wash and dry the green beans. If using haricot beans, snip off the ends and chop the beans into equal sizes.
2. I prefer to keep them small but you can even keep them upto 1 inch long.
3. If you are using beans that have strings. Then remove strings from both sides of the beans and then chop into pieces.
4. Keep aside.
5. Assemble 1 tsp. each chana dal, urad dal and mustard seeds along with 2 dry red chillies.
6. I have used 2 tsp. Olive oil for the tempering. You can skip it if you want zero-oil cooking and dry roast the tempering ingredients and add.
7. Heat a pan. Add 2 tsp. Oil and let it heat.
8. Now add mustard seeds, both the lentils and broken red chillies. Stir till mustard seeds sputter and the lentils brown a bit.
9. Add 1 sprig curry leaves and fry for 30 seconds.
10. Add chopped green beans along with 1/4 tsp. Turmeric powder and 1/2 tsp. Salt.
11. Mix well and cover. Cook on low flame.
12. After 5 minutes remove the cover and mix well. It releases some moisture on its own and helps in cooking the beans.
13. If it looks dry, add 2 tsp. Water. Cover and cook till the beans are tender. Takes about 10-15 minutes depending upon how tender your beans were.
14. Now finish off with 1/2 tsp. Cayenne or podi powder (if you have it). This adds a little zing.
15. Mix and garnish with half cup grated coconut.
16. Mix well and serve hot.
17. It is simple and tasty. Goes so well with rotis or as a side for rice and dal. Enjoy.

49. Instant Pot Sweet Potato Chickpea Curry

Instant Pot Sweet Potato Chickpea Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

Instant Pot Sweet Potato Chickpea Curry is packed with veggies, hearty chickpeas and a creamy, flavorful coconut red curry sauce. It’s a quick and easy vegan dinner that’s great for meal prep!

Ingredients

• 1 tablespoon oil
• 1 medium onion (chopped)
• 1 large carrot (chopped into 1″ chunks)
• 3 cloves garlic (minced)
• 1 tablespoon freshly grated ginger
• 1 tablespoon ground turmeric
• 1 large sweet potato (chopped into 1″ chunks)
• 1 large red bell pepper (chopped)
• 1 tablespoon red curry paste
• 15 ounces chickpeas (rinsed and drained)
• 13.5 ounces full fat coconut milk
• 1 cup low sodium vegetable broth (or substitute with water)
• 5 ounces fresh baby spinach
• 2 tablespoons fresh lime juice (plus more for serving)
• Salt and pepper (to taste)

Instructions

1. Press the Sauté button on the Instant Pot and add the oil. Once heated, add the onion and carrot and cook for 5 minutes until softened. Add the garlic, ginger and turmeric and cook for 30 seconds more.
2. Add the sweet potato and red bell pepper and cook for 1 minute.
3. Add the red chili paste, chickpeas, coconut milk and vegetable broth and stir until well combined. Secure the lid and close the venting valve, and set for High Pressure for 10 minutes. The Instant Pot will take about 10 minutes to come to pressure.
4. Quick release the pressure by opening the venting valve when the cooking time is over, and remove the lid when safe to do so. Select the Sauté button and add the baby spinach. Cook for 2-3 minutes until wilted. Turn off the heat and add the lime juice and season with salt and freshly ground pepper to taste. Enjoy!

50. Spicy Cauliflower Pilau

Spicy Indian cauliflower pilaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘2’, ‘2 порции’]

Cauliflower pilaf is a great way to diversify and add vegetables to your diet. Cauliflower itself has a fairly neutral flavor and is easily absorbed and saturated with the flavors of the spices with which it is cooked.

Ingredients

• 1 kale cauliflower
• 50 g cashews
• 1 tsp. turmeric powder
• 1 tsp. chilli flakes
• 1/2 stick cinnamon
• 2 cloves
• 1 bay leaf
• 3-4 stalks cilantro

Instructions

1. Wash the cabbage and divide into florets. Put in a bowl (or directly into the bowl of a food processor) and add 1 tsp. turmeric, 1 tsp. chili flakes. Stir with your hands so the florets are coated on all sides with the spices.
2. Use a food processor (I use a Ninja BL770) to shred the cabbage florets to the size of a rice cake. You can do the same with a blender, but don’t overdo it.
3. Roast the cashews in a pan for 1-2 two minutes. Without adding oil
4. Pour some vegetable oil into a saucepan, heat it up and add the bay leaf, 1/2 cinnamon stick and 2 clove buds and fry lightly.
5. Add the cauliflower. Fry for 1 to 2 minutes, then turn the heat down to low, cover and cook for 5 minutes.

51. Spiced Vegetable Chickpea Soup

Indian Spiced Vegetable Chickpea Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

This Indian Spiced Vegetable Chickpea Soup is hearty, wholesome and nutritious, perfect for a cold winter night.

Ingredients

• 2 tablespoons olive oil
• 1/2 sweet onion (chopped)
• 1 clove garlic (minced)
• 1 celery stalk (chopped)
• 1 carrot (peeled and chopped)
• 3 cups vegetable broth (low sodium if possible)
• 2 russet potatoes (peeled and cubed)
• 14.5 oz diced tomatoes
• 15 oz chickpeas (drained and rinsed)
• 2 tablespoons garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• fresh cilantro (to garnish)

Instructions

1. In a large pot heat olive oil over medium-high heat. Add onion, garlic, celery and carrot and sauté until soft.
2. Add the vegetable broth, potatoes, tomatoes, chickpeas, garam masalas, turmeric and ginger and simmer for 30 minutes, stirring occasionally.
3. Remove from heat and add salt and pepper to taste.
4. Puree half of the soup in a blender and return to the pot.
5. Garnish with fresh cilantro and serve warm with bread.

52. Lentil Tikka Masala

Lentil Tikka Masala is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup red lentils, rinsed
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon paprika (or chili powder), adjust to heat
• 1 can (14 oz / 400 g) diced tomatoes
• 1 cup (240 ml) coconut milk
• 1 cup (240 ml) water or vegetable broth
• 1/2 teaspoon salt, or to taste
• 1 tablespoon tomato paste (optional, for deeper tomato flavor)
• Fresh cilantro leaves, chopped, for garnish
• Lemon wedges (optional), for serving

Instructions

1. 1. Rinse the lentils under cold water until the water runs clear and drain.
2. 2. Heat the oil in a large pot over medium heat. Add the onion and cook, stirring, until softened and translucent, about 5–6 minutes.
3. 3. Add the garlic and ginger; cook 1 minute more until fragrant.
4. 4. Stir in the cumin, coriander, turmeric, garam masala, and paprika; toast 30 seconds to bloom the spices.
5. 5. If using tomato paste, add it now and cook 1 minute, then pour in the diced tomatoes and simmer 3–4 minutes to deepen the tomato flavor.
6. 6. Add the rinsed lentils, coconut milk, water, and salt. Bring to a boil, then reduce heat to a simmer. Cover and cook until the lentils are tender and the sauce thickens, about 15–20 minutes, stirring occasionally and adding a splash more water if needed.
7. 7. Taste and adjust seasoning with salt and, if desired, a squeeze of lemon. Simmer 1–2 minutes more to meld flavors.
8. 8. Serve hot, garnished with cilantro. Best enjoyed with basmati rice or warm naan.

53. Instant Pot Aloo Gobi

Instant Pot Aloo Gobi | Indian Cauliflower and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Instant Pot Aloo Gobi is perfectly seasoned with Indian spices and makes a wonderful vegetarian main dish or side dish for an Indian-themed meal.  This Indian Cauliflower with Potatoes recipe is so quick and easy, you can have it on the dinner table within minutes.

Ingredients

• 1 Tbsp ghee
• 1 tsp cumin seeds
• 1 cup onion (chopped)
• 1 Tbsp ginger (minced)
• 1 jalapeno pepper (seeded and sliced (optional))
• 1/2 tsp turmeric powder
• 1/2 tsp Kashmiri chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala (preferably homemade)
• 3/4 tsp salt (or to taste)
• 1/2 cup water
• 2 cups potatoes (cubed into 1 1/4 inch pieces)
• 1 small head of cauliflower (cut into 1- inch wide pieces (about 4 cups))
• 2 Tbsp cilantro (chopped)

Instructions Instant Pot Instructions

1. Select Saute, add ghee, and heat till melted.
2. Add cumin seeds and saute for 10 seconds, till fragrant.
3. Stir in onion, ginger, jalapeno (if using).
4. Cook until onion is golden brown, about 3 to 4 minutes.
5. Press Cancel.
6. Stir in turmeric, chili powder, coriander, garam masala and salt, and fry on residual heat till fragrant, about 1 minute. Be careful not to burn.
7. Deglaze with water and stir to scrape up all the brown bits.
8. Add potatoes and close Instant Pot.
9. Pressure cook on High Pressure for 3 minutes.
10. Do a quick release of pressure. [Read More: The Different Pressure Release Methods]
11. Stir in Cauliflower.
12. Close Instant Pot again and pressure cook on High Pressure for 0 minutes or low pressure for 2 minutes. [See Note 1]
13. Do a quick release again.
14. Carefully stir to incorporate any brown bits into the dish.
15. Garnish with chopped cilantro.

Stovetop Instructions

1. Heat a heavy saucepan over medium heat. Add ghee and let it melt.
2. Stir in onion, ginger, and jalapeno (if using). Saute until onion is golden brown, about 3 to 4 minutes.
3. Stir in turmeric, chili powder, coriander, garam masala and salt, and saute for about 1 minute.
4. Add the potatoes and a few tablespoons of water. Cover and simmer on medium-low heat for ten minutes (or until potatoes are half-cooked).
5. Add the cauliflower and cook for another 10 minutes or until the vegetables are cooked to your liking. Add more water as needed to prevent sticking.
6. Season to taste and garnish with cilantro.

54. Instant Pot Chana Masala

Chana Masala – Instant Pot is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Yield: [‘6’]

This Vegan Chana Masala is so easy to make in the Instant Pot and is absolutely packed with flavour.

Ingredients

• 3 Tbsp coconut oil
• 1 onion (diced)
• 4 garlic cloves (minced)
• 2 Tbsp ginger (finely grated)
• 1 tsp cumin
• 1 tsp coriander
• 2 tsp garam masala
• 1 tsp fenugreek
• 1/2 tsp turmeric
• 1/4 tsp cayenne
• 1 large tomato (chopped)
• 2 Tbsp tomato paste
• 1 tsp sugar
• 1 cup vegetable broth
• 3 14 oz 398 ml cans of chickpeas, rinsed and drained
• 2 Tbsp butter (plant based or regular)

Instructions

1. Turn the Instant Pot on Saute and add in the coconut oil
2. Add in the onion and cook until softened, 3-4 minutes
3. Add in the garlic, ginger, cumin, coriander, garam masala, fenugreek, turmeric and cayenne. Cook 2-3 minutes.
4. Add in the tomatoes, tomato paste, sugar and 1/2 tsp each salt and pepper. Stir well.
5. Add in the vegetable broth and chickpeas.
6. Place the lid on and turn on High Pressure mode. Set for 7 minutes.
7. When complete, let natural release for 15 minutes and then quick release any remaining pressure.
8. Stir in the butter, add more S&P to taste.

55. Butter Paneer

The Best Butter Paneer Recipe (Restaurant Flavor!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

This 30-minute Butter Paneer recipe is one of my half-Indian family’s most cherished dishes. Rich, creamy and rivals an Indian restaurant.

Ingredients

• 12 oz package paneer
• 1 tbsp vegetable oil
• 1 tbsp lemon or lime juice
• 1 tsp minced garlic (or ¼ tsp garlic powder)
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp cayenne (or kashmiri red chilli powder)
• 1/2 tsp salt
• ¼ cup vegetable oil
• 2 cups chopped onion
• 2 tbsp finely chopped garlic
• 1 tbsp finely grated fresh ginger
• 2 tbsp garam masala
• 2 tsp paprika
• ¼ tsp cinnamon
• ​1 1/2 tsp kosher salt
• 1 cup diced tomatoes
• ¾ cup heavy cream (aka whipping cream)
• 2 tbsp butter

Instructions ​Marinate the Paneer:

1. In a bowl, mix the oil, lemon juice, garlic, garam masala, turmeric, cayenne powder and salt.
2. Add the paneer cubes to the bowl.
3. Gently toss them with the marinade, making sure each piece is well coated. Be careful not to break the paneer. I find it easiest to use my hands.

​Make the Sauce:

1. Heat oil over medium heat in a large saucepan or dutch oven.
2. Add onions and slowly cook until golden, reducing heat if they are getting crispy or browning quickly. This is an important flavour-building step, don’t rush it.
3. Add garlic and ginger and cook until fragrant, about 1 minute.
4. Stir in garam masala, paprika, cinnamon and salt; cook 1 minute more.
5. Add tomatoes and cook 2 minutes.
6. Add cream and carefully puree using an immersion blender (or standing blender, but do it in batches or the steam will blow the top off).
7. Return sauce to saucepan and bring to a simmer. Stir in butter. Add up to 4 tbsp of water if the sauce is too thick.
8. Gently stir in paneer and cook until heated through, about 2 minutes.

56. Chilli Paneer

Chilli Paneer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT55M · Total: PT55M · Yield: 6

Chilli Paneer is an absolutely delicious Indo-Chinese dish that includes cubes of battered and fried paneer smothered in a savory, sweet, and spicy sauce made with soy sauce, vinegar, and chilli sauce.

Ingredients

• 16 ounces Paneer
• 1 teaspoons red chilli powder, preferably Indian style
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable or canola oil for frying
• 1/2 cup soy sauce, or coconut aminos or tamari
• 1/3 cup unseasoned rice vinegar
• 2 tablespoons red chili sauce
• 2 tablespoons green chili sauce
• 3 tablespoons Ketchup
• 2 tablespoons cornstarch
• 1 red onion, thickly sliced
• 2 bell peppers (any color), cut into 2-inch pieces
• 1 tablespoon chopped or grated ginger
• 3 cloves garlic, chopped
• 7 ounces caned diced green chilies
• 3 cups cooked Indian Rice , or any kind of cooked rice
• About 1 cup chopped green onions, white and light green parts only, for garnish

Instructions

1. Chop the paneer into 1-inch cubes (approximately). As you chop, add the cubes to a bowl of room temperature water to keep them from drying out.
2. Add cornstarch, flour, chili powder, salt, and pepper to a medium size bowl and stir with a wire whisk to mix.
3. Slowly pour in about 1/2 cup water, whisking while you pour, using just enough to make a batter that’s the consistency of pancake batter.
4. Add about 1 inch of oil to a skillet, set it over high heat, and heat the oil to 360-370° F (182-187° C).
5. Add about 1/3 of the paneer cubes to the batter and toss them around to coat. Using a slotted spoon, lift the paneer from the batter into the hot skillet. Spread the paneer out in the pan, but don’t worry if some pieces are stuck together. Let the paneer cook until deep golden brown on the bottom, then use metal tongs to turn the pieces over and allow them to brown on the other side. Remove the paneer from the skillet to a paper towel lined plate and repeat this process with the remaining paneer.
6. In a small bowl or measuring cup, add the soy sauce, rice vinegar, both chili sauces, and ketchup. Stir to combine. In a separate small bowl or measuring cup, add 2 tablespoons of cornstarch and 6 tablespoons of water. Stir to combine. Set both bowls or measuring cups near the stovetop.
7. Carefully pour all but about 3 tablespoons of oil from the skillet and set it over medium high heat. Add the sliced onion and cook, stirring frequently, for 2 minutes, until it’s just beginning to soften.
8. Add the chopped bell peppers, ginger, garlic, and green chilies, and cook, stirring frequently, for another 2 minutes.
9. Pour the soy sauce mixture into the pan and heat to boiling. Pour the cornstarch mixture into the pan, stirring constantly, and, bring the mixture back to a boil. Cook, stirring, until the sauce has thickened and is glossy. Add the paneer, tossing it gently in the sauce to coat, then remove the skillet from the heat.
10. Serve the chilli paneer over rice, garnished with green onions, and with more red and green chili sauce on the side.

57. Bagara Baingan

Bagara Baingan Recipe (Hyderabadi Eggplant Curry) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’]

This Bagara Baingan Masala is a rich, flavorful and authentic Hyderabadi curry served as a side dish with biryani, rice or Indian breads. The fried eggplants are simmered in nuts, seeds and tamarind based gravy to give a perfect vegetarian masterpiece for your dinner table!

Ingredients

• 12 Baby Baingan (small brinjals or eggplants)
• 6 tablespoons Peanut Oil or Cooking Oil of choice (divided)
• 4 tablespoons Raw Peanuts (dry roasted and peeled)
• 3 tablespoons Sesame Seeds (see notes 5)
• 3 tablespoons Coconut (desiccated or dried and grated)
• 2 teaspoons Ginger (chopped)
• 7 Garlic
• 4 Green Chilies
• 1½ teaspoons Cumin Seeds
• 1½ tablespoon Coriander seeds (see notes 5)
• 8 Black Peppercorns
• 4 Cloves
• ¼ Salt
• 1 teaspoon Mustard Seeds
• 2 Sprigs of Curry Leaves
• ½ cup Onion (finely chopped)
• ¾ teaspoon Turmeric Powder
• 1 teaspoon Kashmiri Red Chili Powder
• ¾-1 cup Water
• Salt to taste
• 1 tablespoon Tamarind paste
• Fresh Cilantro (for garnish)

Instructions

1. In a blender jar, add dry roasted (and peeled) peanuts, sesame seeds, desiccated coconut, chopped ginger, peeled garlic, cumin seeds, coriander seeds, black peppercorns, cloves and little salt.
2. Grind everything to a paste with very little water. We do not need wet runny paste, but a thick paste to stuff the brinjals and should be smooth enough make a nice gravy base.
3. Now, slit the baingan into quarters keeping the stem intact.
4. Next, stuff each slit baingan with the prepared ground masala (reserve ⅔ masala for the gravy base). Do not stuff too much at a time, a little bit is fine as we want brinjal to soak the flavors of nuts, seeds and spices we added in paste. Stuff all the slit baingan in the same manner and set it aside.
5. Heat 2 tablespoons oil in a pan. When the oil is hot, add stuffed baingain.
6. Cook for 5 minutes on medium heat until they are slightly browned (you can simmer them for 10 minute to half cook the baingan). Take them out onto a plate and set aside.
7. In the same pan, heat the remaining oil. Once the oil is hot, add mustard seeds, curry leaves and fry for few seconds.
8. Add chopped onion and sauté until soft and pink.
9. Now, add the reserved ⅔ masala paste in the pan and sauté for 3-4 minutes on medium high heat.
10. Add turmeric and Kashmiri red chili powder, mix and cook for a minute.
11. Add salt, water (depending upon the consistency of the gravy you like) and bring it to a boil.
12. Gently place the baingan into the boiling gravy and simmer until brinjals are soft but intact.
13. Add tamarind pulp and give a very gentle mix (cooked brinjals shouldn’t break). Simmer for 3-4 minutes, you will see oil floating on the top.
14. Finally, add chopped coriander and mix.
15. Dish out this delicious bagara masala baingan snd serve hot with rice, rotis, pooris, or any kind of your favorite biryani.

58. Vegan Spinach and Potato Curry

Vegan Saag Aloo (Spinach and Potato Curry) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [‘6’]

A delicious vegan spinach and potato curry that is perfect to serve with an Indian inspired feast!

Ingredients

• 1 kg potatoes (Floury about 2 pounds weight)
• 800 g spinach (25 cups fresh or 500g frozen )
• 1 tbsp grated fresh ginger (a good thumbsized knob)
• 1 small onion
• 1 small chilli (leave out if you want a milder curry)
• 1 tbsp garam masala
• 1 tbsp ground cumin
• 1 tbap mustard seed
• 5 cloves garlic
• 2 tbsp rapeseed oil
• salt and pepper to taste
• 1 tbsp mustard seed
• 1 tbsp nigella seeds (also known as kalonji or black onion seed)
• 2 tbsp rapeseed oil

Instructions For the curry

1. First peel and boil the potatoes in salted water
2. Now chop the onion and garlic finely, and grate the ginger
3. In a large pan, start by heating the oil, then add the onion and let cook until translucent
4. Add the garlic and all the other spices. Sizzle for a minute until they start to become fragrant
5. Add the spinach and wilt it down. You will probably have to add it in batches. Keep adding until all the spinach is in the pan. Add a good pinch of salt here
6. Put the lid on the pan and let it cook for at least 10 minutes, be sure not to let it burn or catch. Add a tiny bit of water if it looks like drying out. The longer you cook the spinach in the spices, the more delicious and unctious it becomes!
7. Once the potatoes are cooked, drain and add to the spinach mixture. Cook another 10 minutes. (or longer. Again, the longer you cook this, the more the potatoes soften into the dish and become even more delicious.
8. Taste for seasoning and add salt if you need it .

For the Tempered Spices

1. In a pan, sizzle the mustard and nigella seeds in the oil until they become fragrant and ‘pop’ slightly.
2. Just before serving, tip the fragrant oil and spices over the curry.

59. Paneer Curry

Paneer Curry Recipe (Tikka Masala) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT45M · Total: PT75M · Yield: [‘4’, ‘4 people’]

Easy paneer curry recipe in a spicy masala sauce, a super delicious vegetarian twist on the famous chicken tikka masala.

Ingredients

• 14 oz paneer (400 g)
• 1 green or red bell pepper
• 1 medium red onion
• 6 tablespoons Greek yogurt
• 1 ½ teaspoons fresh ginger (grated (about 2 cm/ 0.8 inches ginger))
• 2 large garlic cloves
• 1 ½ teaspoons garam masala
• ¾ teaspoon turmeric
• ¼ – ½ teaspoon chili powder (more or less to taste)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons lemon juice
• ½ teaspoon fine sea salt
• 2 tablespoons ghee (OR 1 tablespoon vegetable oil and 1 tablespoon butter)
• 4 green cardamom pods
• 1 cinnamon stick
• 1 teaspoon whole cumin seeds
• 1 large onion
• 4 garlic cloves
• 1 teaspoon grated fresh ginger
• ½ teaspoon turmeric
• ¼ teaspoon chili powder (more or less to taste)
• 1 teaspoon ground coriander
• 1/8 teaspoon fenugreek (optional (leave it out if you don’t have it))
• 1 teaspoon sweet paprika powder
• 1 can tomatoes (14 oz/ 400 g)
• 1 cup water (230 ml)
• 1 teaspoon sugar
• ½ teaspoon fine sea salt
• 4-5 tablespoons heavy cream
• small bunch of fresh coriander

Instructions Paneer tikka:

1. Make the marinade: Place the yogurt, grated ginger, grated garlic cloves, garam masala, turmeric, chili powder, ground cumin and coriander, lemon juice, and salt in a bowl large enough to hold the paneer and vegetable cubes as well.
2. Chop ingredients: Cut the paneer into 3 cm/ 1.2 inches. Cut the bell pepper into cubes about as large as the paneer cubes. Cut the red onion into similar-sized chunks and separate the layers of the onion, so that you only have a single layer onion pieces.
3. Marinate paneer: Place the paneer, peppers, and onions into the marinade. Stir well but carefully, taking care not to break the paneer pieces. All cheese and vegetable pieces should be coated with the marinade.Cover the bowl with cling film, place it in the fridge, and leave to marinate for 30 minutes to 1 hour.
4. When ready to cook the marinated paneer you have several options.

Oven:

1. Preheat the oven to 400°F/ 200°C. Line a baking tray with aluminum foil. Bake the paneer cubes in the oven for about 20 minutes or until browned at the edges.

Grill:

1. Preheat the grill. Place the paneer and vegetable cubes on the baking tray lined with aluminum foil as well (baking paper would catch fire under the grill) and grill for about 15 minutes, checking often to make sure that the paneer and the marinade don’t burn. Use tongs to turn the paneer pieces around.

Pan:

1. To cook the paneer tikka in the pan, pour a little oil into a non-stick pan and cook, turning often, on all sides, until nicely browned at the edges.

Masala sauce:

1. Chop the onion finely.
2. Fry spices: Heat the ghee or oil and butter mixture in a large saucepan, large enough to hold the paneer as well later. Add the green cardamom pods, cinnamon stick, and cumin seeds to the pan and cook, stirring often for about 2-3 minutes or until fragrant.
3. Saute vegetables: Add the chopped onions, grated ginger, and garlic and cook on medium-low heat, stirring often, for 3-4 minutes or until the onion is softer.
4. Add the turmeric, chili, ground coriander, fenugreek, and sweet paprika, and stir for about 2 minutes.
5. Simmer: Pour in the chopped tomatoes and their juices, the water, sugar, and salt. Stir well. Bring to a boil, turn down the heat, and simmer for about 15 minutes or until the sauce loses the raw tomato taste and thickens slightly.
6. Add paneer: Stir in the heavy cream. Add the roasted paneer and vegetable pieces to the pan and stir very carefully until they are coated with the masala sauce.
7. Leave the pan on the heat source until heated through, but don’t let the sauce come to a boil again.
8. Sprinkle with coriander and serve immediately with naan bread, rotis, or rice.

60. Avial Mixed Veggie Curry

Avial Recipe | South Indian Mixed Veggie Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 people’]

Avial/Aviyal is a South Indian curry recipe made with coconut & mixed vegetables. This Tamil style avial recipe is served on special occasions. This delicacy tastes delicious with steamed rice and can be made in under 30 minutes.

Ingredients

• 4 oz fresh coconut
• 1 tbsp cumin seeds
• 4 green chillies
• 1 tbsp ginger paste
• 1/2 cup water
• 1 cup thick curd/yogurt
• 2 cups water
• 2 potatoes
• 14 oz mixed veggies – drumsticks, yam, suran, cucumber, snake gourd, long beans, and carrots
• 1/3 cup green peas
• Salt
• 1 tbsp edible coconut oil

Instructions To make the coconut paste

1. Add fresh coconut, cumin seeds, ginger, and green chillies to a blender jar.
2. Grind it to make a smooth paste. Add water to help with the grinding.
3. Transfer to a bowl and add yogurt to it. Whisk it together and keep it aside.

To prepare Avial

1. In a cooking pot, add water and salt. Bring to a boil and then add veggies like potatoes and raw banana(if adding) first. Cover and cook it for 7-8 minutes.
2. Then add the frozen veggies. Bring it to a boil on a medium flame. Cook till the veggies are done. It could take around 7-8 minutes. Do not overcook them.
3. Once the veggies are done, add the coconut yogurt paste to the pot. Mix it well.
4. Cook for another 5 minutes. Garnish with curry leaves and drizzle edible coconut oil.

61. Chana Aloo Chickpea and Potato Curry

Indian Chana Aloo Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT38M · Total: PT45M · Yield: [‘2’, ‘2 Servings’]

This chickpea and potato curry, or chana aloo, is my quicker take on a delicious Indian vegetarian curry that is easy to convert to vegan if you wish.

Ingredients

• 300 g Baby New Potatoes (1½ Cups )
• 1 Tsp Salt
• 1 Large Onion (250g)
• 1 Tbsp Ghee
• 6 Garlic Cloves
• 2 Green Chilli Peppers
• 8-10 Curry Leaves
• 1 Tbsp Chickpea Flour (1 Tbsp Gram Flour)
• 1 Medium Tomato (150g)
• 1 Tsp Kashmiri Chilli Powder
• 1 Tsp Garam Masala
• 1 Tsp Black Mustard Seeds
• ½ Tsp Ground Cumin
• ½ Tsp Ground Coriander
• ½ Tsp Ground Tumeric
• 400 g Tin Chickpeas (14oz)
• 50 g Raisins (⅓ Cup )
• 1 Tbsp Dried Fenugreek Leaves

Instructions

1. Bring a medium (20cm or 8″) saucepan of water to the boil and add 1 teaspoon of salt.
2. Cut the potatoes into 1.5-2cm (½”¾”) pieces and cook them in the boiling water for 15 minutes.
3. Cut the onion in half and peel it, then cut it into 1cm (½”) thick half-moon shapes.
4. Heat a 28cm (11″) frying pan over a medium heat and add the ghee, followed by the sliced onions, and cook them for 15 minutes, stirring occasionally.
5. Peel the garlic cloves and slice them as finely as you can.
6. Cut the chilli Peppers in half lengthways.
7. After 15 minutes, drain the water from the potatoes, reserving 125ml (½ Cup) of the cooking water. Let the potatoes steam dry for 2-3 minutes
8. Add the garlic, chillies, and curry leaves to the onions and cook for 1-2 minutes.
9. Add the potatoes to the onions and cook for 2-3 minutes.
10. Cut the tomato into a 1cm dice and add it to the pan, followed by all of the spices (DO NOT ADD THE FENUGREEK AT THIS POINT), and gram flour. Stir for 1-2 minutes.
11. Drain and rinse the chickpeas and add them to the pan with the raisins and reserved water from cooking the potatoes (now is a good time to taste and add more salt if required). Cover with a lid and reduce the heat to low, then cook for 10 minutes.
12. Remove the lid, crush in the dried fenugreek, stir and serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.