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
- Cumin seeds are added to heated oil in a pan. Add the chopped onion and cook till golden brown after they start to crackle.
- 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.
- Stir in the boiling chickpeas. Cook on medium heat for 10 to 15 minutes.
- 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
- Cumin seeds are added to heated oil in a pan. Add the chopped onion and cook till golden brown after they start to crackle.
- 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.
- After adding, simmer the spinach puree for 5 minutes. Mix thoroughly after adding garam masala.
- 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
- 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.
- 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.
- The veggies should be somewhat soft after you add the chopped vegetables and simmer for a few minutes.
- 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.
- Alternately top the partly cooked rice with the veggie mixture in a deep pan. On top, sprinkle the saffron milk.
- 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.
- 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
- Cumin seeds are added to heated oil in a pan. Add the chopped onion and cook till golden brown after they start to crackle.
- 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.
- Add the cubed potatoes and cauliflower florets. To evenly distribute the masala, mix thoroughly.
- When the veggies are fully cooked, cover the skillet and continue to simmer it on low heat for another 15-20 minutes, stirring regularly.
- 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
- The moong dal should be well washed before being pressure cooked with enough water to make it mushy and soft. Place aside.
- 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.
- 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.
- Stir thoroughly after adding the cooked moong dal to the pan. Water can be added to change the consistency if necessary.
- The dal should be brought to a boil before being simmered for 5 minutes on low heat to let the flavors blend.
- 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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