Vegetarian Recipes | MJ Delights

Vegetarian Recipes Archive

Lobia Masala | Black Eyed Peas Masala

Posted April 25, 2013 By Maria John

I make Lobia Masala very often as this is our favourite accomplishment with rotis/pooris/phulkas. Lobia Masala tastes best with hot poori. I generally prepare this for breakfast during weekends with some hot pooris. Trust me, the combo is just yummy. Since the lobia and potato is slightly mashed it gives an awesome texture and enhances the taste.

When I googled for this recipe, there were many methods available on the internet. But, finally I mixed and matched and came up with my version of this recipe that is so simple. You can also serve this with any flavoured rice. I’m sure this is must try recipe.

Ingredients:

Lobia/Black Eyed Peas – 1 cup
Ginger Garlic Paste – 1 tbsp
Oil – 2 tsp
Potato – 1 large, cubed
Medium Onion – 1, finely chopped
Green Chilli – 2, slit
Chilli Powder – 1.5 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Medium Tomato – 2, finely chopped
Water as needed
Salt to Taste

How to Prepare:

Wash the lobia and soak for about 3-5 hours. Then, pressure cook for 2 whistles or until cooked and set aside.
Heat oil in a pan and sauté chopped onions until soft.
Add ginger garlic paste and green chilli and sauté for 2-3 mins.
Now, add the spice powders and tomato and mix well to combine. Cook covered until tomatoes are soft and the fat starts leaving from the sides.
Then add the cubed potatoes along with 1 cup water and cover the lid.
When the potatoes are almost cooked, add the cooked lobia along with salt and mix well. Add, some more water according to the consistency required.
Slightly mash the lobia and the potato chunks using a ladle. This is just to get enhance the taste or you can leave it as it is. Take off the flame and serve hot with rotis/pooris or any Indian flat bread.

2 Comments so far. Join the Conversation

Maria John posted on April 27, 2013
Thanks for dropping by Kum.. Glad to know that even you grew up in Bangalore :) Keep visiting for many more ...
kum posted on April 27, 2013
Great blog! This is the first time I'm visiting your blog. Your blog is great brimming with so many amazing vegetarian ...

Peas Pulav

Posted February 1, 2013 By Maria John

I try to make some flavored rice to pair up with non-veg dishes during weekends. This not only makes my cooking easy but also saves time. Today, I’m going to share one such quick yet tasty recipe which my little family enjoys the most. I love these fresh green peas more than the frozen peas. I try to use maximum of it when this season starts.

Peas Pulav is a colourful and an inviting dish which goes very well with any kind of gravy. So, if you love green peas then try this recipe.

Ingredients:

Rice – 1 cup
Fresh Peas – 3/4 cup
Oil – 2.5 tbsp
Ginger Garlic Paste – 2 tbsp
Onion – 1, sliced
Green Chilli – 2, slit
Water – 2 cups

Whole spices:

Bay Leaves – 2
Cloves – 3
Cinnamon – 1 stick
Cardamom – 2

How to Prepare:

Wash and soak rice for 10 minutes.
Heat oil in a pressure cooker and add the whole spices. When they start to crackle add the sliced onions and sauté until transparent.
Now, add the green chillies and ginger garlic paste and sauté for 2 to 3 minutes or until the raw smell disappears. Add the green peas and fry for 2 to 3 minutes.
Add water, salt and soaked rice. Cover the lid and pressure cook for up to 2 whistles.
Serve hot with any gravy or even with just curd raitha.

Notes:

I have used normal rice. You can also use basmati rice for this recipe.
You can also use frozen peas if fresh peas is not available.
The cooking time or number of whistles depends on the cooker & rice you use, so adjust the time of cooking accordingly.

This goes ‘Spotlight Event-Valentine Treat’ hosted by Cuisine Delights

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Filed in Vegetarian Recipes | Tagged: Green Peas, Peas, Peas Pulao, Peas Pulav, Pulao, Pulav

Aloo Palak Gravy / Potato Spinach Gravy

Posted November 22, 2012 By Maria John

Aloo Palak – a North Indian vegetarian dish cooked with potatoes and pureed spinach. Spinach/Palak is a very rich source of iron. This creamy vibrant green gravy tastes best with Indian flat breads, nans, phulkas.

So, here’s the recipe..

Ingredients:

Potatoes – 2 medium (boiled, peeled and cubed)
Palak/Spinach – 1 Bunch (That makes one cup palak puree)
Onion – 1 (small)
Ginger Garlic Paste – 1 tbsp
Oil – 2 tbsp
Cumin Powder – 1 tsp
Chilli Powder – 1 tsp
Coriander Powder – 1/2 tsp
Tomato – 1
Kasuri Methi/Dried Fenugreek Leaves – 2 tbsp
Salt – As per Taste

How to Prepare:

Pour 1 cup water in a sauce pan and bring it to a boil.
Now, add the cleaned and washed palak into the pan and cook until soft. When done, puree it and set aside.
Heat oil in a pan, sauté the sliced onions.
Add ginger garlic paste and fry for 2 minutes.
Now, add all the spice powders and sauté for few seconds.
Add the chopped tomatoes and cook covered for 2 minutes.
Then, add the pureed palak, water if required and bring it to a boil until the raw smell disappears.
Add the boiled potato cubes, kasuri methi and cook covered for 2 – 3 minutes.
Remove from heat and serve hot with rotis/nans/pulkas.

Aloo Palak goes very well with Indian flat breads, rotis and nans.

2 Comments so far. Join the Conversation

Maria John posted on November 26, 2012
Thanks Reva..
Reva posted on November 25, 2012
Lovely dish... very simple yet very delightful..:) Reva

Filed in Vegetarian Recipes | Tagged: Aloo Palak, Potato Spinach, Sides

Paneer Kofta Curry/Cottage Cheese Kofta Curry

Posted September 20, 2012 By Maria John

Paneer Kofta Curry is a rich gravy dish and the taste is super delicious. This dish has an irresistible flavor and an awesome taste. I cook paneer quite often as this is our favorite. This time I prepared a gravy dish which can go well with both rotis and rice.

So, let’s have a look at the preparation method.

Ingredients:

For Kofta:

200 gms Paneer (crumbled)
1/2 tsp Chilli Powder
1 tbsp Coriander Leaves
1 Pinch Garam Masala
2 Bread Slices
1 tbsp Corn Flour
Oil for deep fry
Salt – As per Taste

For Gravy:

2 tbsp Oil/Butter
1 tsp Chilli Powder
Pinch of Asafoetida
1/4 tsp Turmeric Powder
3 Tomatoes (pureed)
2 Onions (finely chopped)
1/2 tsp Garam Masala
1 tbsp Ginger Garlic Paste
1 Clove
1 Cinnamon

How to Prepare:

Kofta:

In a bowl, add all the kofta ingredients except oil and corn flour and mix well.
Divide the mixture and make lemon size balls.
Dust this in the corn flour and deep fry until golden brown.
Drain excess oil on a paper towel.
Repeat the same with the remaining mixture and set aside.

Gravy:

Heat oil/butter in a pan, sauté chopped onions till golden brown.
Add the ginger garlic paste, asafoetida and fry for 2 minutes.
Then, add the spice powders turmeric powder, chilli powder and sauté for 30 secs.
Now, add the pureed tomato, salt and water.
Cook covered till the gravy thickens and reaches the required consistency.
Place the paneer koftas in the gravy and serve hot with rotis/plain rice.

This goes for Jagruthi’s ’Know Your Flours – Corn Flour Event’

14 Comments so far. Join the Conversation

Maria John posted on October 8, 2012
Thanks & link up some entries..
Maria John posted on September 27, 2012
Thanks Shama..

Filed in Vegetarian Recipes | Tagged: Curry, gravy, kofta, koftas, Paneer, paneer kofta

Aloo Gobi Curry / Potato Gobi Curry

Posted December 15, 2011 By Maria John

Aloo Gobi Curry

Aloo Gobi Curry, a spicy and fragrant Indian dish. I love any dish made out of aloo/potato. This curry tastes good with rice or roti.

Here’s the recipe..

Ingredients:

1 Small Gobi (cut into florets), 2 Potatoes (cut into cubes), 2 tbsp Oil, 1 1/2 tsp Ginger Garlic Paste, 1 tsp Chilli Powder, 1/2 tsp Pepper Powder, 1 tsp Coriander Powder, 3 Tomatoes (grind to puree), 1/2 tsp Garam Masala, 1/4 tsp Turmeric Powder, 1/2 tsp Cumin Powder, 1/2 Cup Coconut Paste, 1 Onion, Coriander Leaves, Salt to Taste

How to Prepare:

In a pan, heat oil and fry chopped onions till translucent. Add ginger garlic paste, spice powders and fry for 2 minutes. Wait until the raw smell leaves. Add the tomato puree, coconut paste and cook covered till the oil separates. Now, add the cut vegetables, water, salt and cook covered till the vegetables tender. Stir occasionally and add water if required. Garnish with coriander leaves and serve hot.

Aloo Gobi Curry