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5 Mouth-Watering Indian Vegetarian Curry Recipes!

Indian curries are famous throughout the world. From Chicken Tikka masala to mutton Malai Kofta, curries are the Gods of a man’s palette. However, what many people do not know is that vegetarian curries are equally scrumptious, tasty and absolutely divine. Here ‘s a variety of vegetarian curry recipes specially brought to you by Uma Raghuraman, chef and owner of the food blog Masterchef Mom.

 

Punjabi Kadhi:

Punjabi Kadhi, is a  mixture of curd, gram flour and spices that is cooked over low flame till a creamy consistency. Usually pakoras /fritters are added to this gravy . However, you can even add fried onions to the kadhi. Your delicious Punjabi Kadhi is ready ! You can serve the Kadhi along with Indian flatbreads like Phulka/Chapathi/ Naan or with steaming hot rice.

Ingredients:

 1 cup yoghurt/ thick curd

2 garlic pods ( peeled and grated)

1/2 ” ginger piece ( grated)

3/4 tsp red chilli powder

3/4 tbsp coriander powder

1/4 tsp turmeric powder

1 tsp besan/gram flour

water ( adjust)

salt to taste

 For the caramelization :

1 large onion (thinly  sliced lengthwise ) or 15-20 shallots

2 tsp oil

1/2 tsp sugar

salt to taste

 For the tempering :

1-2  tsp ghee or oil

1/2 tsp jeera/cumin seeds

1 dry red chilli ( cut into smaller bits)

1 sprig curry leaves OR 1/2 teaspoon  kasuri methi ( dry)

Method

1.In a small bowl, whisk the curd without any lumps.

  1. Add the besan, chilli powder, ginger -garlic paste, turmeric powder and whisk again.
  2. Add half cup ( 100 ml) water to the mixture and transfer the mixture to a wide pan or kadai .
  3. Cook this mixture over low flame , stirring occasionally.
  4. While the kadhi is simmering over low flame caramelize the onions.
  5. After approximately 15-20 minutes, the kadhi is ready. 7.Add salt and switch off.
  6. 8. Now add the caramelized onions and temper the kadhi.


Nadan Tomato Curry ( Kerala Style Tomato Curry )

Kerala Style Tomato Curry is a simple and tasty side dish made using juicy tomatoes, fresh coconut and green chillies. Whether you are serving them along with Tiffin or along with rice they taste so yummy.

Ingredients:

5 tomatoes ( finely chopped)

2 green chilies ( chopped)

1/4 tsp turmeric powder

1/2 tsp red chilli powder

salt to taste

For the tempering :

1 tsp coconut oil

1/2 tsp mustard seeds

1 sprig curry leaves

For the ground mixture :

1/4 cup fresh coconut ( chopped)

1 tsp cumin seeds/jeera

4-5 shallots ( halved)

 Method:

  1. Heat a pan with oil and temper with mustard seeds and curry leaves.
  2. Add the green chillies, tomatoes, turmeric powder, chilli powder and salt.
  3. Let the tomatoes cook over low flame, till they become soft and mushy.
  4. While the tomatoes cook, grind the ingredients given under ‘ ground mixture’ along with 1/2 cup water .
  5. Once the tomatoes are soft, add the ground mixture and cook over low flame for another 3-4 minutes and switch off.

 

 Bhindi Doi Posto (Ladies finger Yoghurt Curry)

‘Posto’ is the poppy seeds gravy that is popular in the Bengali Cuisine. This dish Bhindi Doi Posto is a  dish made using both the poppy seeds and curd. A quick and easy recipe that is so flavorful.

Ingredients:

15 -20 small size Ladies finger ( washed, pat dried and halved)

1 tsp red chilli powder

1/8 tsp turmeric powder

1/2 tsp coriander powder

1/4 tsp Garam Masala powder

salt ( to taste)

For the ground paste :

2 tsp poppy seeds

2 tsp roasted gram /chutney dal

1 dry red chilli

1 cup curd

For tempering :

1 tsp mustard oil

1 bay leaf

1 tsp ‘panch phoron’

Method :

  1. Heat a pan with mustard oil and temper with ingredients given under ‘ for tempering’.
  2. Once tempered add the cut ladies finger , salt, turmeric powder, red chilli powder, coriander powder and fry them over low to medium flame stirring them every 2 minutes.
  3. While the ladies fingers are frying, in another small pan, dry roast the poppy seeds and grind them to a smooth paste along with the roasted gram.
  4. Mix the ground mixture with curd.

Chef tip:  “I have used roasted gram to help thicken the gravy and give it volume. You can also use rice flour.”

  1. Once the ladies fingers are well roasted, add this ground mixture, adjust water level if required and let it come to a boil.

Chef tip : The gravy thickens after it cools down, so adjust water accordingly.

  1. Switch off and serve hot.


Thekera Thenga ( Assamese Sour Curry )

Thekera Tenga is a Sour curry from Assamese cuisine. Thekera is a fruit that is dried and used as a souring agent in Assamese dishes. Few pieces of Thekera are soaked in warm water and are used in the dishes. However , lemon and tomatoes are also used as souring agents. The Tenga ( sour curry) is usually served at the end of a meal. Usually fish is fried and used in the dish, but in this vegetarian version, potatoes slices have been roasted and added to the Tenga.

Ingredients :

4 medium size potatoes ( sliced thinly)

1 tsp mustard oil

1/4 tsp turmeric powder

1 tsp rice flour or 1 mashed potato

2 tsp lemon juice or 3-4 thekera pieces soaked in 1/4 cup of water

salt to taste

For tempering :

1 tsp mustard oil

1 tsp pas phoran

3-4 green chillies ( roughly chopped)

Method:

  1. Heat a wide pan with oil and shallow fry the potato pieces and set them aside.
  2. Heat oil and temper with ingredients given ‘for tempering’.
  3. Add 1-2 cups of water, salt and  turmeric powder .
  4. Mix rice flour with one tablespoon of water ( or 1 mashed potato) and add it to the water mixture.
  5. When the mixture starts to thicken, add lemon juice ( or thekera water ) and  the roasted potatoes.
  6. Cook over low flame for another 4-5 minutes and switch off.
  7. Garnish with cilantro leaves and serve it along with flatbreads.


Urulai Kurma ( Tamil Nadu Style Spicy Potato Curry) :

‘Urulai’ in ‘ Urulai Kurma’ means potatoes. In this spicy curry, Potatoes are cooked in a tangy tomato-onion gravy and fresh coconut takes this kurma even more tasty. The Urulai Kurma , is a refreshing side dish for puris , rotis and dosas. You can make this Potato Kurma within a few minutes.

 Ingredients :

2 large potatoes ( boiled and cubed)

3 large tomatoes ( pureed, raw)

1 large onion ( finely chopped)

1/2 “ ginger( grated)

4 -5 garlic pods ( grated)

1/4 tsp turmeric powder

1 tsp ghee or oil

salt to taste

To roast and grind :

2 tspn roasted gram/pottukadalai

4 dry red chillies ( adjust according to heat)

1/2 tsp fennel seeds

1 tsp jeera/cumin seeds

1/2 tsp peppercorns

2 cloves

1” cinnamon stick

1 bay leaf

1/2 cup fresh coconut ( chopped)

Method:

1.In a small pan, lightly dry roast all the ingredients given under ‘to roast and grind’ till they turn fragrant.

Chef Tip: Do not roast fresh coconut.

  1. Grind it to a fine paste by adding 1/4 cup water.
  2. Heat a wide pan or kadai with ghee.
  3. Add the grated ginger and garlic.

Note: You can also use readymade ginger garlic paste ( 1 teaspoon)

  1. When they turn lightly brown, add the chopped onions , little salt and keep stirring over low flame for one minute or till the time the onions turn glossy.
  2. Now add the tomato puree ,turmeric and simmer the mixture for 3-4 minutes allowing the tomatoes to cook.
  3. Add a cup of water , ground masala and the cubed potatoes.
  4. Simmer over low/medium flame for another 5-7 minutes and switch off.
  5. Garnish with chopped mint or cilantro and serve hot.