Indian Vegetarian Recipes – A to F

These Indian vegetarian recipes may not all be strictly vegetables… Some recipes have eggs, milk and cheese products included.

Aloo-Pyaz Ka Paratha

Aloo-Pyaz Ka Paratha

Ingredients

  • 1 Lb. Large russet potatoes boiled (that is 2 big potatoes or 4 medium sized)
  • 1 medium onion, finely chopped
  • 1 green chili, finely chopped
  • 1-inch piece ginger, finely chopped
  • ½ tsp. garam masala
  • ½ tsp. ground pomegranate seeds
  • Salt, chili powder – to taste
  • Ghee, or margarine to cook

Directions

As a rule, 1 medium potato will make 1 Parantha.

To make filling, put peeled potatoes, onion, ginger, salt, chili powder, ground pomegranate seeds and garam masala in a bowl. Press potatoes with your hands and mix well with all other ingredients. Make 5-6 equal portions of the filling. The taste of Parantha depends on the amount of filling.

When ready to eat, Heat Tava and make a ball from dough. Roll out thickly, just a little larger than puri. Place filling in the center and close up carefully by bringing all edges together and making a ball again. Now roll into the ball and roll out as thin as possible without letting the stuffing break through.

Toss Parantha on Tava and cook. Change side. When cooked, flip over again. Now tap ghee lightly and flip one more time.. Press Parantha gently with your kitchen towel. This will make Parantha crisp and brown. Remove from Tava and put ¼ tsp. ghee on Parantha and serve hot. Repeat procedure until finished.

Alur Khosha Bhaja

Alur Khosha Bhaja

Yield: 2 Servings

Ingredients

  • 1 tb Besan
  • 1 c Potato peels, firmly packed
  • 1 tb Vegetable oil
  • 1 tb White poppyseeds
  • 1/8 ts Salt
  • 1 dash Cayenne

Directions

Put besan in a paper bag & add potato peels. Close the bag tightly & shake until the peels are evenly coated.

Heat oil in a large skillet over medium-low heat. Add poppyseeds & saute gently until lightly browned. Add salt & cayenne. Add the peels & fry until they are a medium-brown & crisp. Stir constantly: this will take anywhere up to 15 minutes.

Remove from heat & serve hot or at room temperature.

Bharti Kirchner, “The Healthy Cuisine of India: Recipes from the Bengal Region”

Bandhakopir Ghanto

Bandhakopir Ghanto

Yield: 4 Servings

Ingredients

  • 2 1/2 tb Mustard oil
  • 3/4 lb Potatoes, cubed
  • 1/2 ts Cumin seeds
  • 6 c Cabbage, finely shredded
  • 1 ts Green chile, chopped
  • 1/4 c Water
  • 3/4 ts Salt
  • 1/2 ts Turmeric
  • 1 1/4 ts Sugar
  • 1 ds Cayenne
  • 1/2 c Green peas, cooked
  • 1/2 ts garam masala
  • Ghee, optional

Directions

Heat 2 tb oil in a Dutch oven. Add potatoes & saute until they are medium brown, 10 minutes or so. Stir often. Using a slotted spoon, remove from the oil & set aside.

Add the remaining oil. Add cumin seeds & fry for a few seconds. Add cabbage, chile & water. Lower heat & cook, uncovered, until the cabbage is limp, 8 minutes, stirring often. Stir in the salt, turmeric, sugar, cayenne, another 2 tb water & the potatoes.

Cover & simmer until the potatoes are tender. Then, add the peas & cook for 2 minutes. Remove from heat, stir in the garam masala & let it stand, covered, for a few minutes. Sprinkle with ghee if desired & serve.
Bharti Kirchner, “The Healthy Cuisine of India: Recipes from the Bengal Region”

Begun Pora

Begun Pora

Yield: 4 servings

Ingredients

  • 1 md Eggplant
  • 2 tb Vegetable oil
  • 1/4 ts Kalonji seeds
  • 2 ea Green chiles
  • 1 c Onion, finely chopped
  • 1 tb Garlic, minced
  • 1 tb Ginger, grated
  • 1 ts Green chile, seeded & minced
  • 1/4 ts Turmeric
  • 1/2 ts Salt
  • 1/2 ts Sugar
  • 1/2 c Tomatoes, chopped
  • 1 tb Cilantro, chopped Green onions, for garnish

Directions

Smoke or roast the eggplant. Mash & set aside. Heat oil in a skillet & when hot add the kalonji seeds along with the whole chiles. Fry for a few seconds & then add the onion & cook until it is richly browned.

Add garlic & ginger & stir a few times. Mix in the remaining chile, turmeric, salt, sugar & tomatoes. Simmer, covered, until the toamtoes disintegrate & you’re left with a thick sauce. Discard whole chiles if desired.

Add the eggplant & simmer, covered, for 10 minutes. Stir occasionally to prevent it sticking. Remove from heat & let it sit 15 minutes. Garnish with green onions & serve.
Bharti Kirchner, “The Healthy Cuisine of India: Recipes from the Bengal Region”

Bengali Eggplant with Mustard Seeds

Bengali Eggplant with Mustard Seeds

Ingredients

  • 1 large eggplant–1 to 1 1/2 pounds, tip cut off and cut into 1″ cubes
  • 1 1/2 T black mustard seeds, powdered in a coffee grinder
  • 1 C+ water
  • 1/4 t cayenne pepper
  • 4-5 T mustard oil
  • 1 T panch pharon mix (equal parts of whole cumin, fennel, fenugreek, mustard, kalunji seeds)
  • 1 C yogurt
  • 1 1/2 t salt
  • sprinkle black pepper, cardamon powder (optional)

Directions

Soak ground mustard seed and cayenne in one cup of water. Cut up eggplant into cubes. Heat mustard oil, put in panch pharon mix and after a few seconds add the black mustard/cayenne water. This will splatter so have a cover ready. Add eggplant and cook. You will probably need to add additional water as the eggplant cooks to keep its level about the same, perhaps another cup. Cover it for the last ten minutes.

When the eggplant is cooked add a cup of yogurt and the salt, mix and heat up yogurt, but do not boil.

Sprinkle a tiny bit of black pepper and cardamon over the top if you want.

This dish also tastes good cold the next day.

Variation: Anasua Munshi tells me that in his grandmother’s village they make this without the yogurt, substituting green chilis for cayenne and using only fennel for the panch pharon mixture.

Bengali-Style Oven-Fried Potatoes

Bengali-Style Oven-Fried Potatoes

Yield: 8 servings

Ingredients

  • 2 lb Russet potatoes
  • Olive oil spray
  • 1/4 ts Turmeric
  • 1/2 ts Cumin
  • 1/4 ts Cayenne
  • Salt & pepper

Directions

Preheat oven to 400F. Remove oven racks & spray them with oil. Wash potatoes & slice them lengthwise into sticks 1/2″ thick or crosswise into rounds 1/3″ thivk. Trnasfer to a baking pan & spray well with oil. Add seasonings & toss to coat. Place the rounds in a single layer on the oven racks. Place the racks in the centre of the oven. Bake until the potatoes are tender, with a deep, golden-brown crust, about 20 to 25 minutes. Serve piping hot.
Yamuna Devi, “Yamuna’s Table

Bengali Zucchini Curry

Bengali Zucchini Curry

Yield: 1 Recipe

Ingredients

  • 2 Zucchini, cubed
  • 2 Potatoes, cubed
  • 2 Tomatoes, chopped
  • 1/2 ts Turmeric
  • 1 ts Ginger paste
  • 1 ts Cumin pd (jeera)
  • Salt to taste
  • Chili powder to taste
  • Pinch of sugar
  • Cilantro
  • 1 1/2 c Water
  • Oil for frying
  • Hot chapatis or rice

Directions

Marinate the zucchini and the potatoes in salt and turmeric for 5 minutes. Then heat oil in a vessel and fry them for 5-6 minutes until golden. Remove and keep aside. In the remaining oil add the ginger paste, cumin, turmeric and chili powder. Fry for 2 minutes and add the tomatoes. Fry well for 5-6 minutes and add the vegetables. Add the sugar and water and cook until done. Garnish with chopped cilantro and serve with hot chapatis or rice.

Chanay Ki Dal

Chanay Ki Dal

Ingredients

  • 1 cup Chana Dal
  • 6 Varia, broken
  • 4 cups water
  • ½ tsp. cumin
  • 2 tsp. ghee
  • ½ tsp. turmeric
  • ½ tsp. garam masala
  • salt & chili powder – to taste

Directions

Clean and wash Dal. In a pressure cooker fry varia with one tablespoon ghee for 2 minutes. Add Dal, water, turmeric, salt and chili powder. Close cooker and cook on high. When pressure builds up reduce heat to medium and cook for another 10 minutes.

In a small pan, fry cumin with ghee. Mix garam masala and pour it on Dal. Serve hot.

Serves 6

Chick Pea Pancakes (Pudla)

Chick Pea Pancakes (Pudla)

by Mimi Rippee

Ingredients

  • 1 1/4 c. chick pea flour
  • 1/2 t salt
  • 1/2 t cayenne pepper
  • 1 small red onion, very finely chopped
  • 2 -inch piece of ginger, very finely chopped
  • 4 jalapenos, very finely chopped
  • 5 garlic cloves, minced
  • 2 T chopped cilantro
  • 3 T oil

Directions

Place chick pea flour in a large mixing bowl. Add 1 cup water and stir to make a smooth batter. Add the salt, cayenne, onion, ginger, chiles, garlic, and cilantro. Mix well and set aside for 15 minutes.

Place 1/2 t of oil in a large skillet (preferably non-stick) over medium heat. Stir once and place about 1/3 cup batter into center of skillet. Tilt pan to spread (as if making a crepe). Cover and cook for 3 minutes. Turn over and cook, uncovered, for one more minute; should be golden. Repeat with remaining batter, stirring before using.

Dal Kofta Curry (Steamed Toor Balls in Buttermilk)

Dal Kofka Curry & Toor Balls

Recipe by Jonathan Kandell

Ingredients

    For kofka balls:

  • 1 cup Toor dal* *toor dal is also known as toovar dal
  • 1/2″ piece ginger
  • 4 green chilies
  • 2 cloves garlic
  • 1 small onion
  • 1 handful cillantro leaves (optional) For Curry:
  • 4 cup buttermilk or yoghurt
  • 4 green chilies, finely chopped
  • 1 ” piece ginger, grated or finely chopped
  • 1 teasp. each ground coriander, cumin, channa dal [roasted if desired]
  • 1/4 teaspoon fenugreek
  • 1/2 teaspoon turmeric
  • 1/4 cup, approx.desiccated unsweetened coconut, ground if desired For flavored oil:
  • 2 tablespoon oil
  • 1/2 teaspoon black mustard seeds
  • a few curry leaves

Directions

1. Wash and soak toor dal for a few hours. Drain and grind to a course paste along with onion, ginger, garlic, and chilies. (I do this by chopping the large ingredients and blending with the dal in batches. Add enough water so the blender pastes, but not so much that it turns to watery mush.) Mix in salt and (optionally) cillantro leaves. Form into balls and steam 20 minutes. Remove from heat and cool balls. They will obtain a somewhat rubbery texture as they cool.

2. Gently heat buttermilk/yogurt in a pan. Add spices (ground coriander, cumin, channa dal, fenugreek, turmeric) and enough dried coconut to give a nice flavor and slightly thicken the sauce. (I add all these ingredients to a coffee grinder and grind to a powder.) Add ginger and chilies. Add salt to taste. Adjust spices. It will taste like it’s missing something until you add the flavored oil.

3. Carefully place kofta balls into sauce.

4. Heat a little oil in a separate frying pan over medium heat, add mustard seeds and curry leaves. When mustard seeds stop bursting, add oil into the curry. You may want to partially cover pan to prevent seeds from popping grease all over your kitchen.

If you use non-fat yogurt, there is only 2 T oil in the whole dish!

Enjoy.

Dry Potatoes (Sukha Aloo)

Dry Potatoes - Sukha Aloo

(4-6 Servings)

Ingredients

  • 4 medium size Potatoes
  • 2 t Cumin seeds
  • 1 t Salt
  • 2 t Mango powder
  • 1/4 t Hot pepper
  • 2 t garam masala
  • Oil (to fill pan to 2″)

Directions

Boil potatoes until cooked but not overdone. Peel and cut into 1/2″ cubes.

Heat oil very hot, add and brown cumin seeds. Add potatoes and fry until they are golden brown. Add the remaining ingredients, and fry for 2-3 minutes or more. Remove from oil with a slotted spoon.

Serve hot.

Tips: Use enough oil so that the potatoes will not need to be stirred often. This avoids breaking them up.

Eggs in Spicy Almond Sauce

Eggs in Spicy Almond Sauce

Ingredients

  • 1 oz blanched slivered almonds
  • 2 tsps whole cumin seeds
  • 2 tbsps white poppy seeds
  • 1 tsp ground coriander seed
  • 1 whole dried hot red pepper
  • 5 tbsps vegetable oil
  • 3 whole cardamon pods
  • 1 medium onion, finely chopped
  • 4 cloves garlic, finely chopped
  • ¾” fresh ginger, finely chopped
  • 2 fl oz yoghurt
  • 2 fl oz spicy tomato sauce
  • 1 tsp salt
  • 4 fl oz single cream
  • 1 tbsp lemon juice
  • ½ tsp garam masala
  • 4 hard- boiled eggs cut in half

Directions

  • Put the almonds in a small heavy frying pan and stir over a medium to low heat until lightly browned. Pulverize in a grinder and remove.
  • Put 1 tsp cumin seeds, poppy seeds, coriander seeds and the red pepper into the frying pan. Dry roast over a medium low heat until the poppy seeds darken, then grind the spices.
  • Heat the oil in a 7-8″ frying pan over a medium flame. When hot put in the remaining cumin seeds and the whole cardamon pods. Stir and fry for a few seconds then add the onion garlic and ginger. Stir and fry for about five minutes until lightly browned.
  • Put in 1 tbsp of yoghurt and stir and cook for about 30 seconds until the yoghurt is gradually incorporated into the onion mixture.Add the remaining yoghurt 1 tbsp at a time in the same way. Then add the tomato sauce in the same way.
  • Put in the ground spices and stir for 10 seconds. Put in the ground almonds and stir for 10 seconds more. Add 8 fl oz water and the salt. Simmer , cover and reduce heat.Simmer gently for 5 minutes.
  • Add the cream, lemon juice and garam masala. Stir to mix. Simmer on a low heat for 4-5 minutes. Put the eggs into the sauce. Spoon some of the sauce over them and simmer gently for 7-8 mins, spooning the sauce over the eggs often.
  • Seve with rice or bread and a green salad.

Farashi Beaner Chorchori

Yield: 4 Servings

Ingredients

  • 2 tb Mustard oil
  • 1/4 ts Five spice powder
  • 1 ts Green chile, seeded & minced
  • 1/4 ts Turmeric
  • 1/4 ts Salt
  • 1 ts Sugar
  • 2 1/2 c Green beans, sliced
  • 1 ts Black mustard seeds, ground — & mixed with
  • 2 ts Water & allowed to stand — for 30 minutes
  • 2 tb Poppy seeds, white, made into — a paste
  • Cilantro, for garnish

Directions

Heat oil in a skillet over medium low heat. Add five spice & green chile & fry for a few seconds. Add turmeric, sugar, salt & stir in the green beans, water & mustard paste.
Add poppyseed paste* & simmer, covered, until the beans are tender. Remove from heat & let stand for 15 minutes to allow the sauce to thicken. Garnish with cilantro & serve.
*Toast the poppyseeds for 30 seconds. Grind into a powder. Add 2 tb water & grind into paste.
Bharti Kirchner, “The Healthy Cuisine of India: Recipes from the Bengal Region”