5 Tasty Indian Veg Tuesday Recipes – Yummy and Healthy

5 Tasty Indian Veg Tuesday Recipes – Yummy and Healthy – Here are five delicious and nutritious vegetarian Indian dishes you may prepare on a Tuesday:

Chana Masala Recipe

Ingredients:

• 1 cup chickpeas (soaked overnight and boiled)
• 2 tablespoons oil
• 1 onion (finely chopped)
• 2 tomatoes (pureed)
• 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves (for garnish)

HOW TO MAKE IT

1. Cumin seeds are added to heated oil in a pan. Add the chopped onion and cook till golden brown after they start to crackle.
2. Cook the ginger-garlic paste for one minute after adding. Add salt, red chili powder, turmeric powder, and tomato puree after that. Cook the masala till the oil separates from it.
3. Stir in the boiling chickpeas. Cook on medium heat for 10 to 15 minutes.
4. Before serving, top with garam masala and fresh coriander leaves. With rice or roti, serve hot.

Palak Paneer Recipe

Ingredients:

• 200 grams paneer (cottage cheese), cubed
• 2 cups spinach leaves, blanched and pureed
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 2 tablespoons oil
• Salt to taste
• Fresh cream (optional, for garnish)

HOW TO MAKE IT

1. Cumin seeds are added to heated oil in a pan. Add the chopped onion and cook till golden brown after they start to crackle.
2. Cook the ginger-garlic paste for one minute after adding. Add salt, red chilli powder, turmeric powder, and tomato puree after that. Cook the masala till the oil separates from it.
3. After adding, simmer the spinach puree for 5 minutes. Mix thoroughly after adding garam masala.
4. Add the paneer cubes gently, then simmer for a further five minutes. If desired, garnish with fresh cream. With roti or naan, serve hot.

Vegetable Biryani Recipe

Ingredients:

• 1 cup basmati rice (soaked for 30 minutes and drained)
• Assorted vegetables (carrots, beans, peas, potatoes, etc.), chopped
• 1 onion, thinly sliced
• 2 tomatoes, chopped
• 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 2 teaspoons biryani masala powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• A few strands of saffron soaked in milk
• 2 tablespoons ghee or oil
• Salt to taste
• Fresh coriander leaves (for garnish)

HOW TO MAKE IT

1. Cumin seeds are added to a pan of hot ghee or oil. Add the onion slices once they start to crackle, and cook until golden brown.
2. Cook the ginger-garlic paste for one minute after adding. Add salt, biryani masala powder, turmeric powder, red chili powder, and chopped tomatoes after that. Cook the tomatoes until they are tender.
3. The veggies should be somewhat soft after you add the chopped vegetables and simmer for a few minutes.
4. Cook the soaked and drained rice in a different saucepan of boiling water until it is 70–80% done. Rice should be drained and set aside.
5. Alternately top the partly cooked rice with the veggie mixture in a deep pan. On top, sprinkle the saffron milk.
6. When the rice is entirely cooked and the flavors are absorbed, cover the pan securely and simmer on low heat for around 15-20 minutes.
7. Before serving, garnish with fresh coriander leaves. Serve hot with raita or plain yogurt as a dip.

Aloo Gobi Recipe

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 potatoes, peeled and cubed
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 2 tablespoons oil
• Salt to taste
• Fresh coriander leaves (for garnish)

HOW TO MAKE IT

1. Cumin seeds are added to heated oil in a pan. Add the chopped onion and cook till golden brown after they start to crackle.
2. Cook the ginger-garlic paste for one minute after adding. After that, include salt, garam masala, red chilli powder, turmeric powder, and diced tomatoes. Cook the tomatoes until they are tender.
3. Add the cubed potatoes and cauliflower florets. To evenly distribute the masala, mix thoroughly.
4. When the veggies are fully cooked, cover the skillet and continue to simmer it on low heat for another 15-20 minutes, stirring regularly.
5. Before serving, garnish with fresh coriander leaves. Serve hot alongside rice or roti.

Moong Dal Tadka Recipe

Ingredients:

• 1 cup yellow moong dal (split yellow lentils)
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• A pinch of asafoetida (hing)
• 2 tablespoons ghee or oil
• Salt to taste
• Fresh coriander leaves (for garnish)

HOW TO MAKE IT

1. The moong dal should be well washed before being pressure cooked with enough water to make it mushy and soft. Place aside.
2. Cumin seeds are added to a pan of hot ghee or oil. Add the chopped onion and cook till golden brown after they start to crackle.
3. Cook the ginger-garlic paste for one minute after adding. Add the salt, asafoetida, red chili powder, turmeric powder, and sliced tomatoes after that. Cook the tomatoes until they are tender.
4. Stir thoroughly after adding the cooked moong dal to the pan. Water can be added to change the consistency if necessary.
5. The dal should be brought to a boil before being simmered for 5 minutes on low heat to let the flavors blend.
6. Before serving, garnish with fresh coriander leaves. With rice or roti, serve hot.

Enjoy these tasty and nutritious vegetarian Indian dishes on Tuesday!

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