Скачать или смотреть 4 Veg Indian Curries | Curries of India | Lunch & Dinner Recipes | Kofte | Rongi | Posto | Jalfrezi

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Indian curries that are easy to make, tasty and ideal for lunch and dinners. 4 recipes from different regions. Some are fusion and some authentic traditional.

Gluten free, Airfried koftas cooked in a tangy and creamy gravy..It has the goodness of millets and approximately 30 grams of protein in each serving..made with raw banana/kacha kela and millet flour this dish is a healthier take on the traditional kofta curry.

Ingredients-For koftas:
2 raw bananas (boiled)
200 grams paneer
2 tsp salt
1 tsp red chilli powder
2 garlic cloves chopped
1 inch ginger chopped
1 green chilli chopped
2 tosp coriander leaves chopped
6 tsp bajra flour (or as required for binding)
For gravy:
2 tbsp mustard oil
2-3 cloves, 2-3 peppercorns, 2 cardamom
1 tsp cumin seeds
1/4 tsp hing
1 onion chopped
1 tsp chopped garlic
1 tsp chopped ginger
1 chopped green chilli
1 tsp ginger garlic paste
3 tomato's chopped
2 tsp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp salt
1 cup water
1/2 cup fresh yoghurt
2 tbsp coriander leaves
1 tsp garam masala

Method-
1. Boil raw bananas for 5-10 minutes, let it cool. Peel the skin and mash the boiled raw bananas.
2. Along with that mash paneer. Add salt, red chilli powder, chopped garlic, ginger and coriander leaves.
3. Add bajra flour and mix well. Bind everything together till a soft dough is formed.
4. Make small balls of the dough and air fry at 180 degrees for 10-13 minutes
5. For the gravy heat mustard oil in an iron wok. Once hot add cloves, peppercorns, cardamom and cumin seeds. Let them splutter
6. Then add chopped onion, ginger, garlic, chillies and cook till onion becomes golden brown
7. Then add ginger garlic paste and tomatoes. Cook till tomatoes are soft. Takes around 3 minutes
8. Add coriander powder, red chilli powder, turmeric powder, salt, water and yoghurt and mix well. Simmer the gravy for 5-7 minutes
9. Then add coriander leaves and the prepared koftas.
Add garam masala
10. Simmer the kofta curry for 7-10 minutes so that the koftas absorb the gravy
11. Garnish with coriander leaves and serve hot with roti, parathas or rice

Paneer Vegetable Jalfrezi is an amazing fusion dish and a thick curry that makes for a yummy side dish with Naan and roti. Use lots of colorful vegetables to make it tasty and healthier.

Ingredients:
2 tsp butter
1 tosp oil
1/4 cup chopped carrots, French beans, capsicum, baby corn, onion bulbs and cauliflower 100 grams paneer
1/4 cup chopped onion
1 tsp ginger garlic paste
1 tsp cumin seeds
2 chopped tomatoes
1 tsp turmeric powder, coriander powder, red chilli powder and salt
1/2 cup water or as required
3 tbsp tomato sauce/ketchup
1 tosp kasuri methi
1 tsp amchur powder
1 tsp pepper powder
Coriander leaves for garnish

Method:
1. Chop all veggies of the same size. Sauté the veggies in butter for 2 minutes on high flame till they become little soft but do not lose the crunch and do not change colour. Keep aside
2. Same way fry the paneer pieces in butter till they are golden and keep aside.
3. In the same skillet, add oil. Once hot add cumin seeds and ginger garlic paste and sauté for a minute.
4. Add chopped onion and cook till it turns soft. Add tomatoes and cook till they turn mushy. Add all dry spices and cook for a minute.
5. Add onion bulbs and sauté for 2-3 minutes. Next add all the sautéed veggies and paneer and mix well
6. Then add water and tomato ketchup. Mix well and simmer the veggie for 10-15 minutes till all vegetables become soft and are cooked completely.
7. Top it up with kasuri methi, amchur powder and pepper powder. Mix well and cook for a minute or two.
8. Finally add lots of coriander leaves and serve hot with roti or naan. Enjoy!

Aloo Posto is a traditional Bengali dish made with baby potato’s and poppy seeds paste. This recipe is free of onion and garlic. Enjoy it with dal and rice.

Ingredients: serves 4
800gms baby potatoes peeled
60gms poppy seeds
2 tbsp mustard oil
1 heaped tsp nigella seeds
2 green chillies slit lengthwise
½ tsp turmeric powder
150mls water
½ tsp sugar
Salt to taste
Coriander and Extra chillies for garnish (optional)

Method:
1. Soak the poppy seeds in hot water for 2 hours or soak it in normal water overnight. Remove excess water and use 2-3 tbsp water and make a fine paste.
2. Heat mustard oil in the cast iron Kadai, add kalonji seeds and slit green chillies and let them splutter.
3. Next add baby potatoes and mix well. Add turmeric powder and cover and fry for 5 minutes on low-medium flame.
4. Then add the poppy seed paste, water and salt and mix well. Cover and cook for 15 minutes.
5. Garnish with coriander and chillies and serve with rice, dal or luchi/poori.

Rongi/Lobia/black eyed peas are some of the common names of these delicious variety of beans. Sharing a typical Punjabi style Rongi Curry recipe that is spicy, has a thick curry and tastes best with boiled rice.

Detailed written recipe- https://sortizy.page.link/VFrYbXJfjm3...