Best 5 healthy dinner recipes indian vegetarian

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“Those who eat meat destroy their compassion.” With this appointment, Buddha inaugurated the habit of vegetarianism among his followers as a way to work his compassion, among many other virtues. we are going to talk in this article about Best 5 healthy dinner recipes indian vegetarian

Number 1 healthy dinner recipes indian vegetarian. Goby curry, cauliflower curry.

Cauliflower curry, also called Goby curry, is a vegan recipe from Indian cuisine. The intensity of the spices contrasts with the softness of the cauliflower and the touch of coconut milk. A simple, exotic dish with guaranteed success.

Preparation: 10 minutes
Preparation: 50 minutes
Servings: 2 people

Ingredients

  • 400 grams of cauliflower
  • 1 onion
  • 2 tablespoons of garam masala dessert
  • 1 tablespoon turmeric dessert
  • 1/2 tablespoon ground black pepper dessert
  • 1 tablespoon salt dessert
  • 2 tablespoons of olive oil
  • 200 ml coconut milk
  • 200 ml of water

Steps to follow

1. We clean the cauliflower well and cut all its stems. We reserve.

2. Chop the onion and reserve.

3. Make the mixture of spices, garam masala, turmeric and pepper with two tablespoons of water until you get a homogeneous paste.

4. In a frying pan put 2 tablespoons of olive oil and add the spice mixture.

5. Remove for half a minute over high heat (better with a wooden spoon).

6. Add the chopped onion and leave to cook for 5 minutes, stirring often.

7. Add the pieces of cauliflower and cook for 2 minutes, stirring carefully so that all the flavors mix well.

8. Pour the coconut milk and the water and salt.

9.Cover the pan and cook for approximately 20 minutes, stirring occasionally. Leave the lid a little open for the stew to breathe.

10.Remove the lid and cook for another 10 minutes so that the water evaporates.

11.Remove from heat and let rest for a few minutes before serving.

Number 2 healthy dinner recipes indian vegetarian. Dum Aloo

This delicious curry potato recipe is easy to make with ingredients you already have in your kitchen and full of flavors. The potatoes are fried and then cooked in a tomato sauce infused with aromatic Indian spices. These curry potatoes will surprise you with the flavor that can be achieved with such simple ingredients.

Preparation: 45 minutes
Preparation: 40 minutes
Servings: 2 people

Ingredients

  • 8 cherry or baby potatoes
  • 1 Chili pepper, chopped (without seeds so that it chops less)
  • 1 black or green cardamom
  • 2 teaspoon of cumin grain
  • 1 teaspoon coriander kernels
  • 1/2 teaspoon aniseed
  • 1/2 teaspoon fennel seeds
  • 6 pellets of black peppercorns (not ground)
  • 3 nails
  • 30 ml tomato concentrate
  • 200 grams of plain yogurt
  • Extra virgin olive oil
  • Salt
  • Fresh parsley or coriander (to taste)

Steps to follow

1. Wash the potatoes well and cook them in abundant boiling water with a pinch of salt until they are al dente (they can be pierced with a toothpick but still a little hard on the inside).

2. Drain and cool with cold water. Peel when they can be manipulated with the hands and chop.

3. Place the chopped chilli, cardamom, cumin, coriander, anise and fennel, peppercorns and cloves in a frying pan and heat over medium heat.

4. Stir well until the aromas begin to release and remove from the heat.

5. Place the contents of the pan in a mincer or food processor and grind until a homogeneous, milled texture is left.

6. Heat a little oil in the same pan and cook the potatoes over high heat for a couple of minutes, until golden.

7. Withdraw and reserve.

8. Add one or two tablespoons of water to the spice powder, and heat in the pan, stirring for 2 minutes.

9. Add the yogurt, return the potatoes and mix well.

10. Add the tomato and a pinch of salt.

11. Cover and simmer for 15 minutes, remove the lid and continue cooking until it thickens to taste.

Number 3 healthy dinner recipes indian vegetarian. Vegetable Korma.

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Korma is a creamy and aromatic vegetable stew that is served with Basmati rice or with Indian breads, Chapati or Naan. We served it with rice and there was no trace. The creamy point is provided by the cream, the yogurt, the coconut milk or combinations of them. The creaminess balances the spiciness and is a delicious and not heavy dish. A delicious dish with an exotic flavor.

Preparation: 30 minutes
Preparation: 20 minutes
Servings: 4 people

Ingredients

  • 85 gr of raw cashews
  • 175 ml of boiling water
  • 1 pinch of saffron threads
  • 2 tablespoons warm (vegetable) milk
  • 1 small cauliflower in twigs
  • 120 gr of green beans in pieces of 2.5 cm
  • 120 g of carrots in strips of 2.5 cm
  • 4 tablespoons of olive oil
  • 1 large onion, chopped
  • 2 teaspoons finely chopped ginger
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground turmeric
  • 400 ml of vegetable broth
  • 250 gr of new potatoes cooked with skin and cut in half (or normal potato cut into wedges of about 1.5 cm)
  • 2 tablespoons of vegetable cream, coconut milk or yogurt
  • 1 teaspoon of garam masala

Steps to follow

1. Put the cashews in a hot water for about 20 minutes. And the saffron threads in the hot milk.

2. We scald the vegetables in boiling water, the cauliflower and the beans about 3 minutes and the carrot 4.

3. He heat the olive oil in a thick-based saucepan and fry the onion and ginger for 5 to 6 minutes.

4. Add the coriander and turmeric and stir for a minute.

5. Add 3 tablespoons of hot water and wait 2-3 minutes, add 3 more and sauté 2-3 more minutes, stirring several times until the oil separates.

6. Add the broth, the saffron with the milk and half a teaspoon of salt and bring to a boil.

7. Add the vegetables and potatoes, lower the heat and cook for 2 or 3 minutes.

8. We crush the cashews with part of the hot water from the soaking until a smooth paste is left. We add it to the stew and add the liquid cream and lower the heat to a minimum.

9. Cook a couple of minutes until the stew thickens and serve.

Number 4 healthy dinner recipes indian vegetarian. Green mix of mustard and green spinach Indian style

Vegan dish with spinach very rich in iron and with an exquisite flavor.

Preparation: 1 hour
Preparation: 30 minutes
Servings: 6 servings

Ingredients

  • 7 tablespoons of mustard oil
  • 1/8 teaspoon asafoetida
  • 1 bunch leaves of fresh spinach (remove thick stems) washed and chopped
  • Lots o f fresh green mustard (remove thick stems), washed and chopped
  • 1 tsp. cumin seeds
  • 6 garlic cloves, peeled and halved
  • 1 inch ginger piece, roughly cut
  • 1 green chili, chopped
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder (cayenne) – optional
  • salt to taste

Steps to follow

1. Heat the oil in a frying pan. Add asafoetida and then all the mustard and spinach leaves.

2. Sauté the spinach. Add turmeric, chili powder, green chili, ginger, salt, garlic.

3. Continue stirring, fry the spinach with the spices. Now add a cup of water and move to a clay pot and cook in the oven for 1/2 hour.

Number 5 healthy dinner recipes indian vegetarian. Methi Malai Kill

Traditional North Indian recipe with fresh vegetables (asparagus, peas, beans and fenugreek leaves). It is normally served with hot Naan.

Preparation: 20 minutes
Servings: 4 servings

Ingredients

  • 2 finely chopped onions
  • 3 tablespoons of Ghee
  • 1/2 tsp. mustards seeds
  • 1/4 tsp. turmeric
  • a pinch of chili powder
  • 1 tablespoon dried fenureek leaves
  • 910 gr. asparagus, clean and cut into 2.50 cm pieces
  • 2 cups fresh peas, shelled
  • 1 cup small fenugreek leaves, heap, without stems
  • 1/2 teaspoon fine sea salt
  • a small pinch of brown sugar (optional)
  • 5-6 garlic cloves
  • 1 teaspoon red chili paste
  • 2 teaspoon dried mango powder (amchur) 1/2 teaspoon
  • 1/2 teaspoon ground cinnamon
  • 2 cup fresh cream
  • salt to taste


Steps to follow

1. Clean, wash and cut the methi leaves. Wash and drain the green peas.

2. Peel, wash and chop the onions.

3. Peel, wash and grind the ginger and garlic into a fine paste.

Today we discussed in this article about best 5 healthy dinner recipes indian vegetarian.

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