5 Easy Indian Vegetarian Recipes Quick Easy Indian Dishes

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Easy, Quick, Tasty Vegetarian recipes for you dear friends. Happy Cooking this weekend. • For more tasty recipes, tips and product reviews please • Subscribe: / eateastindian • Our facebook page: / eateastindian • Follow us on twitter: / eateastindian • Pinterest: / eateastindian • Instagram: / eateastindian • Music: Jalandhar/Kevin mcleod, Lines, remembering her face and lines • Spicy Zucchini • Ingredients/Method • 1 chopped Zucchini • 2-3 tbsp Oil for cooking • 1 tsp cumin seeds • 1 tsp mustard seeds • 1 dried red chilli • 1 small chopped onion • 1 tbsp grated ginger • 1/2 can of tomato sauce • 1 can of water ( adjust as per need) • salt per taste • 1/2 tsp red chilli powder • 1 tsp turmeric • 4-5 stalks of cilantro chopped ( for garnish) • Method: • 1. Heat oil and add cumin and mustard seeds. Let them sizzle for 30 secs. • 2. Add dried red chilli, onions and ginger. Mix well. • 3. AddZucchini. Mix in Salt, turmeric and red chilli powder. • 4. Saute for few mins. • 5. Add tomato sauce and water. Simmer until Zucchini is done. • 6. Garnish with cilantro and serve. • • Eggplant/ Potato Dish • Ingredients/Method • 8-10 baby eggplants/ brinjal • 2 tbsp tomato paste • 1 tsp salt ( adjust per taste) • 1 tsp turmeric • 1 tsp curry powder • 1 tsp red chilli powder • 2 -4 tbsp oil • 1 large ( or 2 medium size onions) • 1 tsp cumin seeds/ Jeera • 2-3 cloves of minced garlic • 1 tsp mustard seeds • 2 small potatoes • Cilantro and green onions for garnish • Method: • Chop Eggplant and potatoes into bite size pieces. • Heat oil and fry cumin and mustard seeds. After 30 secs, add onions and garlic. Mix well and add salt, chilli powder and turmeric. • After few mins add eggplant and potatoes. Cook for 15 or so mins. Once 50-60 % done, add tomatoe paste and curry powder. Mix well and cook until done. Add green onions on top along with cilantro leaves. Serve hot with roti or parantha. • Chickpea Squash Curry • Ingredients/Method • 2-3 tbsp Oil for cooking • 1 tsp cumin seeds • 1 small chopped onion • 1 tbsp minced garlic • 2 tsp curry powder • 2 small chopped tomatoes • 1/2 to 1 cup water • 400 ml Coconut milk ( 1 can) • salt per taste • 1 tsp red chilli powder • 1 tsp turmeric • 2 cups chopped butternut squash • 2 cups of chickpeas ( uncooked and I soak these in water overnight) • 1 tsp dried fenugreek leaves ( kasoori methi) • 4-5 stalks of cilantro chopped ( for garnish) • 1. Soak chickpeas in water overnight (or atleast 2 hours) If you are using canned chickpeas then this step could be eliminated. • 2. In a hot pressure cooker, add oil and stir in onions, cumin seeds. • 3. Add Squash, salt, turmeric and chilli powder. Mix well. Add garlic minced. • 4. After few mins, add tomatoes and let them become tender. • 5. Add chickpeas ( discard water they were soaking in), curry powder and coconut milk. • 6. Add water as needed. Mix everything well and add dried fenugreek leaves. • Cover the cooker and cook on high for a whistle. After 1 whistle, turn heat to medium and cook for another 3-4 whistles. Turn off the heat. Let cooker cool down then open, garnish with cilantro and serve with rice. • Bell Pepper Paneer Recipe • Ingredients/Method • 400 gms Paneer • 2-3 tbsp Oil for cooking • 1 tsp cumin seeds • 1 tsp fennel seeds • 1 small chopped onion • 1 tbsp minced garlic • 1/2 to 1 tsp curry powder • 1 can of tomato sauce • 1 can of water ( adjust as per need) • salt per taste • 1/2 tsp red chilli powder • 1 tsp turmeric • 2 cups chopped bell peppers • 1 dried red chilli • 1 cup mushrooms • 1 tsp dried fenugreek leaves ( kasoori methi) • 4-5 stalks of cilantro chopped ( for garnish) • Method: • 1. Heat oil in a wok and add cumin, fennel seeds and dried red chilli. • 2. Add Onions and minced garlic. Saute onions. • 3. Add bell peppers and mushrooms. Mix well and saute. • 4. Add salt, turmeric and red chilli powder. • 5. Add Paneer. Mix well. Add tomato sauce. Add water. • 6. Add curry powder. Cover and cook for few more mins. • 7. Finish off by adding garam masala, dried fenugreek leaves and cilantro leaves. Serve over rice. • Veg Coconut Curry • Ingredients: • 2 tbsp Oil • 1/2 tsp Cumin Seeds • 1/2 tsp Mustard Seeds • 4 Cloves Garlic, minced • 2 piece Ginger, minced • 1 red Chile, minced • 1 White Onion, Chopped • 1 Medium Bowl Cauliflower (Quartered) • 1 Large Bowl Mixed Vegetables, Cut into bite sized pieces • 2 Potatoes, Chopped • 2 tsp Salt • 1/2 tsp Turmeric • 2 tsp curry powder • 1 Can Coconut Milk • Cilantro/Green onion for garnish • 1 tsp Garam Masala • Heat Oil and add cumin and mustard seeds. Add onions, ginger-garlic and saute with salt and turmeric. Depending on liking for spice, red chilli powder can be added or skipped. • Add potatoes. mix well and cook for few mins. Add other veggies. Mix well. Add Curyr powder and cook further for 5-6 mins. Add coconut milk, cover and cook until veggies are tender. Add garam masala, cilantro and green onions. mix and serve over rice.

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