Does anyone have a recipe for an original Indian vegetarian dish?

Question

My husband is Indian, and I am English. I've learned a few good dishes, but I am vegetarian and I'm really short of decent substantial vegetarian recipes. I've got all the spices I might need. Anyone have an original recipe I can try? (IE not one with sauce from a jar or bizarre non-original ingredients like mustard in it!)

Answer 1

my husband is Indian too and he is vegetarian, I have loads of recipes in my head, try this one it's quick, easy and tasty
1 tin chick peas
1 tin tesco blue label chopped tomatoes (cheap and good)
1 onion
garlic and spices
fry chopped onion and add fresh garlic (as much as you want) and then add 1 tsp tumeric, 1 tsp red chilli powder, 2tsps coriander and cumin powder , stir it all together then add can tomatoes, stir, add can chick peas and stir, add salt to taste and simmer for about 10 mins. if you are not too keen on hotter foods then use less chilli powder, and when I say coriander and cumin powder I use it from a container where I mix both these spices together and keep, because they are generally used together all the time. serve with nice hot chappatis or with very lightly done buttered toast!!

Answer 2

250g turnips/swede peeled
350g potatoes
250g cauliflower
250g button mushrooms
1 large onion
250g carrots
6 tbsp vegetable ghee or oil
2 clove garlic
2in ginger root finely chopped and peeled
1-2 fresh green chillies seeded and chopped
1 tbsp paprika
2 tsp ground coriander
1 tbsp mild or medium curry powder or paste
450ml vegetable stock
425g tin chopped tomatoes
1 green pepper seeded and sliced
1 tbsp cornflour
150ml coconut milk
salt to taste
fresh coriander to garnish


Peel and wash all the vegetables.
Cut the turnip/swede and potatoes into approx 1cm cubes, divide
the cauliflower into florets, leave the mushrooms whole, or if preferred slice thickly, slice the onion and carrots.

Heat the ghee/oil in a large pan add the onion, turnip, potato and cauliflower and cook gently for 3 mins, stirring frequently.Then add the crushed garlic, ginger, chillies, paprika, ground coriander and curry powder or paste and cook for 1 min stirring.

Add the stock, tomatoes and mushrooms and season with salt. Cover and leace to simmer gently for approx 30 mins or until the vegetables are tender, stirring occasionally. Add the green pepper and carrots cover and continue cooking for approx 10-15mins till carrots tender.

Smoothly blend the cornflour with the coconut milk and stir into the mixture. If you like at this stage you can add 2-3 tbsp ground almonds leave to simmer for approx 5 mins stirring all the time. Season again if necessary.

Transfer to serving plates and serve hot, garnish with the fresh coriander. Serve together with pilau rice and naan breads.

Answer 3

My favourite ingredient would be paneer, it's a sort of cottage cheese and it makes vegetarian dishes really good ... all my recipes are from a jar I'm afraid, but you might be able to find some recipes including paneer.

Answer 4

The base of a lot of good Indian vef dishes : onion, garlic, ginger....This should be your base. To this i would probally add green chilli, corriander, green cardomon, paprika, cayenne, perhaps cumin, tumeric. If you wanna thicken it up into a substantial suace just bung a bit of cream in (although remember this mellows out the flavours so you might need to over spice it)

Answer 5

* * * Curried Cauliflower and Lentils * * *

Servings: 4
Nutrition information per serving:

* Calories 244
* Protein 14 g
* Carbohydrate 32 g
* Total fat 7 g
* Saturated Fat 2 g
* Cholesterol 0 mg
* Sodium 246 mg

3/4 Cup Brown lentils, dried
1 Tablespoon Olive oil
1/2 Cup Spring onions, chopped
2 Cloves Garlic, minced
1/2 Teaspoon Ground cumin
1/2 Teaspoon Curry powder
1/2 Teaspoon Cardamon, ground
2 Cups Cauliflower florets
3/4 Cup Black beans, cooked and drained
1 Cup Prepared vegetable broth
1/2 Cup Tomato, chopped
1/4 Cup Cashew nuts, toasted

1. In a large saucepan, heat olive oil, over medium-high heat. Add spring onions and garlic, cook, stirring constantly, 3 minutes. Add curry powder, cummin and cardamon, stir well.
2. Stir in lentils and vegetable broth, bring to a boil. Add a little water to keep lentils covered while boiling. Reduce heat and cook 15 to 20 minutes or until lentils are tender.
3. Add cauliflower, tomato and beans to saucepan, cover and cook 8 to 10 minutes, or until cauliflower is tender. Stir in cashew nuts, cook until they are heated through, about 2 minutes.

Answer 6

Well my grandmother used to make it, so as far as I'm concerned it's original....it's her version of Palak Paneer

1 middle sized red onion
1tbsp each of ground garlic and ginger
1 hot green chilli
1kg of frozen spinach
2tbsp garam masala
1tbsp fish curry powder
300 gm feta cheese cubed
150 ml plain yogurt
half a lime
salt to taste

-sautee the onion till almost golden brown and then add garlic, chilli and ginger and continue to sautee till onion is golden brown
-then put in the spinach, salt, garam masala and fish curry powder.
-let it cook for 20 mins, stir every 5 mins
-add yoghurt and lime juice and let cook for another 10 mins
-then switch off stove and mix in the feta cubes and leave it for 10 mins with lid on before serving.
Serve with rice.

Answer 7

Indian vegetarian dishes tend to be overcooked. Check an Indian vege food website for the Dal dishes.

As I know by experience, the Thais have the largest array of fresh vegetables, herbs, shoots , leaves and twigs in the world.
A typical vege outlet is called a "Than-om Chin".
For true vegetarians , it is an experience of a lifetime.

Only a suggestion please.

Answer 8

I have posted a lot of simple vegetarian recipes on my Indian food blog http://thecookscottage.typepad.com All of them are original, tried and tested.

Answer 9

this dish is made with curd...soak a tsp. of gram dhal for half-hr.take afew green chillies,some corriander leaves,a tsp.of cummin seeds ,the soaked dal,4tsp of shredded fresh coconut and grind to a fine paste
cook a veg of ur choice { maybe cucumber,or fried ladies finger,or diced brinjals}u cud even try green leafy veg..
take a tsp of oil splutter mustard seeds and afew curry leaves.add the veg ,salt to taste andthe paste and cook.then add curds{ 1 cup} and cook...

Answer 10

How about Eggplant and Dhal curry with Basmati rice ? I eat that a lot at a local restaurant -- it's cheap, tasty and filling :) Recipe's at http://www.recipezaar.com/152287