in need of an Indian recipe?

Question

i would love a veggie one please. i'm in desperate need. i know i said indian but in truth i mean anywhere around that region like Bangladesh, Pakistan ect. it would really mean a lot.

i love veggie recepies but if you have any at all by all mean pass it on , i'm not vegetarien

Answer 1

VEGETABLE TOFU KORMA

If you prefer to use paneer, it will be just as delicious.

Serves 4

Ingredients:

1 block of extra firm tofu, well drained and cubed into 1.5-2 inch pieces (or you can use 2 cups of paneer cubes about 1.5-2 inches in size)
1 medium onion, thinly sliced
1/2 a green pepper, julienned
1/2 a red pepper, julienned
1 large ripe tomato, finely chopped
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled and finely minced
1 carrot, peeled and diced (small and even sized pieces)
1/2 cup of green peas (frozen is fine)
1 cup of tomato puree
1 tsp dried fenugreek leaves (kasuri methi)/optional
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric (haldi)
1 tsp red chili powder (to taste)
1 tsp garam masala
salt and pepper to taste
1/2 cup unsalted cashews or almonds (gently toasted in dry skillet)
1 tsp white poppy seeds (gently toasted in a dry skillet)
juice of 1/2 a lemon
3-4 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish

METHOD:

If you are using paneer cubes:

In a large deep skillet on medium high heat, add 1 tbsp of oil and pan fry the paneer cubes until golden on all sides. Remove, drain well and set aside until needed.

OR if you are using tofu:

Make sure it is well drained and there is no moisture left otherwise the tofu cubes will not brown properly. In a large deep skillet on medium high heat, add 1 tbsp of oil and pan fry the tofu cubes until golden on all sides. Remove, drain well and set aside until needed.

Using a spice grinder, grind together the cashews and poppy seeds into a fine powder. Transfer into a small bowl and add just enough oil to make a thick paste. Set aside until needed.

To the same large deep skillet on medium high heat, add 2 tbsp of oil. When hot, add the onions and stir-fry until just lightly browned. Add the ginger and garlic. Stir fry and additional 1-2 minutes and add the spices (salt, pepper, ground cumin, ground coriander, red chili powder, garam masala and the dried fenugreek leaves). Stir fry for a few minutes until fragrant. Add the carrots, stir fry for just a minute or 2 and then add the bell peppers. Continue to stir fry for a few more minutes. Then stir in the cashew/poppy seed paste. Mix well to combine all of the ingredients. Keep stir frying for 1-2 more minutes and then add the tomato puree and green peas.

Add enough water (depending on your desired preference of how thick you like your korma) and let simmer on low uncovered for 10-12 minutes. Then add the lemon juice and paneer cubes or tofu. Gently mix to combine well and garnish with freshly chopped cilantro leaves. Serve hot with fresh naans, rotis or fragrant Basmati rice.
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Goan Veg Curry
http://www.bellaonline.com/articles/art21380.asp

Stuffed Veggies, Indian-Style
http://www.bellaonline.com/articles/art51482.asp

Spicy Brussel Sprouts
http://www.bellaonline.com/articles/art50272.asp

Indian Butternut Squash with Cashews
http://www.bellaonline.com/articles/art53192.asp

LOTS OF GREAT INDIAN RECIPES at http://www.bellaonline.com/site/indianfood

Answer 2

Warming veggie curry
Ingredients1 tbsp sunflower oil
1 butternut squash , peeled and cut into thick slices
1 onion , sliced
1 tbsp Thai red curry paste
50g sachet coconut cream
250g frozen French beans
naan bread , to serve

Heat the oil in a saucepan. Tip in the squash and onion, then gently fry for about 5 mins until soft, but not brown. Tip in the curry paste and cook for 1 min more. Stir the coconut cream together with 300ml boiling water, then pour into the pan. Bring to the boil and simmer for 10 mins.
Add the beans to the pan, then cook for about 3-5 mins more until everything is just tender.
Serve with warmed naan bread.

Answer 3

Oh man, I wish I could give you Pakistani recipes. Reality is, all Pakistan dishes (minus desserts) are meat dishes.

Answer 4

You want a little spicy stuff? Try pav bhaji. It is a north indian dish, and its one of my favourites -

http://foodandsoul.com/home/menu/pav-bhaji.html

But if you are looking for a less spicy but quick snack instead, try this -

http://foodandsoul.com/home/main-ingredients/soyabeans/roti-wrap.html

Answer 5

http://themiddleeasterncook.blogspot.com/

I have several on my website.