Vegetarian Main Course Recipes

Malai Kofta

Ingredients:
600 ml Milk
4 tbsp Gram flour
Oil for frying
2-3 tbsp Lemon juice
Salt to taste
Ingredients for Gravy:
3 tsp Oil
1 tsp Turmeric powder
2 Green chillis
400 ml Milk
1 Onion
2 Tomatoes
Salt to taste

Method:
Heat milk in a pan and bring to boil. Remove from the flame.
Squeeze lemon juice into it. Start stirring the milk gently until curd forms on the upper surface and it gets separated from the whey.
Take a kadhai with sufficient oil and fry the onions until they become pink. Add turmeric powder and green chillies to it. Add tomatoes and fry them well till the mixture gets separated from oil.
Now pour the milk and allow it to boil. Keep stirring periodically.
Malai Kofta is ready. Serve hot with chapati.

Rajma

Ingredients:
2 Cups rajma
3 Cups of water
1/4 Cup Oil
1 tsp Turmeric
1 Cup chopped onion
1 Inch piece of chopped ginger
1 tsp Garam masala
3 Chopped tomatoes
1 tbsp Salt
Coriander leaves

Method:
Wash the Rajma beans and boil them in pressure cooker for half an hour. Take oil in a frying pan and heat it. Now add chopped ginger and onions.
Fry the mixture on medium flame for 3 to 4 mintues. Put chopped tomatoes, turmeric powder, garam masala and salt and fry again on a medium flame.
Pour this fried masala into the Rajma beans and cook again till the water is almost lost
Rajma is ready. Serve it garnished with chopped coriander leaves.

Sarson Ka Saag

Ingredients:
2 bunch sarson ( Mustard leaves) greens, cleaned & chopped
1 small onion minced
1/2 tsp. each ginger and garlic minced
1large tomato, blanched & diced
3 green chilies, chopped
1 tbsp. maize flour
1/2 tsp. garam masala
1/2 tsp. Turmeric powder
1/2 tsp. Red chili powder
1/2 tbsp lemon juice
6 tbsp. ghee
1 tbsp. oil
Salt to paste

Method:
Heat Ghee in a pressure cooker and add asafetida to it and then add all the spices ( garam masala, red chili powder, turmeric powder) mustard, tomato, green chilies and salt.
Cover tightly and Pressure cook till done. Mash to a very fine paste. Blend flour with 2 tablespoons water and put in. Keep on stirring till the saag turns dry.
Heat oil in a pan, add onion, ginger-garlic paste and saute till brown. Add it to saag , mix well and serve hot.

Vegetable Jalfrezi

Ingredients:
3 cups mixed boiled Vegetable
2 onions
3 Spring Onions
2 tomatoes
4 green chilies
1 tsp. Ginger
1 tbsp. coriander
1/2 cup tomato ketchup
1 tsp. chili powder
1 tbsp. sugar
3 tbsp. oil
Salt to taste

Method:
Chop the onions & spring onions, tomatoes, green chilies, ginger & coriander
Separately heat Ghee(clarified butter) in a vessel & fry onions till golden brown
Add tomatoes, chilies, ginger and coriander fry for 2-3 min
Add tomato ketchup, boil vegetables, spring onions, chili powder, sugar, salt & little water.
Cook for 5-10 minutes. Serve hot.

Baigan Bharta

Ingredients:
1 Baigan, freshly baked or broiled
2 green chilies, finely chopped
3 green onions (spring onions with greens)
1 tsp ground coriander
1 tsp ground cumin
½ tsp haldi
1 tsp garam masala
1 piece ginger, minced
2 large cloves garlic, minced
1 cup plain yogurt
2 tbsp ghee
2 tbsp cilantro leaves, finely chopped
Salt to taste

Method:
Take out the skin and pulp the brinjal.
Heat the ghee and sauté the onion till it becomes translucent.
Put the ginger, garlic and green chilies and fry for a minute.
Put the chilli, coriander and cumin powders.Put the garam masala, salt and cilantro.
Cook for a minute. Add the Baigan pulp, mix and cook for about 5 to 10 minutes.
Combine the beaten yogurt.

Channa Palak

Ingredients:
1 cup white channa
1 cup spinach leaves
1 onion
2 tsp ginger-green chilli paste
1 tsp channa masala powder
1 tsp garam masala powder
Oil
Salt to taste

Method:
Soak white channa for 5 hrs and boil till soft.
Chop cleaned spinach leaves and par-boil for 5 mins.
Heat pan and add 2 tbsp oil. When heated add the chopped onions. Fry.
Now add the ginger-chilli paste and fry further, add ½ cup curd and continue frying till the masala cooks well.Now add the garam masala and the spinach. Mix well.
Add the boiled channa and simmer the gravy. Add salt to taste.
Once the gravy is done sprinkle coriander leaves. In a separate pan heat 1 tbsp ghee or butter.
When hot add 1 tsp channa masala and pour over the gravy.
Serve hot.

Kadhai Paneer

Ingredients:
250 gms Paneer
3 Capsicum
4 Onion
4 Tomato
1 long piece Ginger
1 tsp Red Chili Powder
2 Bay Leaf
4 Cloves
1 piece Cinnamon
Little Orange Color
4 tblsp Ghee

Method:
Cut cottage cheese, capsicum in long pieces.
Grind onion, tomato, ginger, salt, red chili powder and orange color.
Mince cloves and cinnamom. Heat clarified butter in a pan.Add bay leaf, cloves, cinnamon.
Then add onion, tomato, ginger paste.
Continue cooking it on medium flame till ghee/oil begins to separate.
Add paneer and capsicum pieces. Cook on low flame.
When the capsicum are done put off the flame.
Take off the fire and serve hot.
Serve with naan or paranthas.

Mattar Paneer

Ingredients:
450gms Mattar
250gms / 1/2lb Paneer
2 medium onions (chopped)
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste
1cup curd / plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil

Method:
Make a paste by grinding together half the onions, the garlic and coriander seeds.
Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
Add the turmeric and the paste mixture and fry until the ghee starts to separate.
Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

Methi Malai Mattar

Ingredients:
1-½ bundle of methi
6-10 kaju
2 cloves
¼ tsp cinnanom
2-3 green chillies
1-½ cup of milk
¼ tsp of sugar
1 cup peas
Salt to taste
2tsp cream

Method:
Take a Kadhai, On sim flame add chopped methi & mutter, Steam it for a few mins, add milk & steam for few mins,grind cashew (kaju),cloves,cinnanom(dalchini) & chillies. Add salt & sugar.
Cook for a few mins & add the malai/butter.

Aloo Gobhi

Ingredients:
450gms Potatoes
450gms Gobhi
2 tbsp Oil
1 tsp Cumin seeds
1 no. Chopped green chillies
1 tsp Coriander paste
1 tsp Cumin paste
1/4 tsp Chilli powder
1/2 tsp Turmeric paste
1 tsp Chopped coriander leaves
Salt To Taste

Method:
Boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.
Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they begin to splutter. Add the green chilli and fry for a further 1 minute.
Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the vegetable are tender.
Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle.