This simple and easy potato and green pea curry is a classic Indian dish and very popular in many Indian homes. Usually served with chapatis or puris (fried whole wheat chapatis) this veggie curry makes for a deliciously comforting meal. The curry is saucy and mildly spiced so if you want it can even be had as a warm bowl of stew. The sauce is made up of fresh tomatoes that get cooked with onions and spices, then the potatoes and green peas are added and cooked together. A squeeze of fresh lemon juice at the end adds some tang and then it’s topped with plenty of fresh cilantro. On days when you want a mildly spiced Indian dish that will warm the body and the psyche, this is the one make. Continue reading Potato Pea Curry
Tag Archives: curry
Mint and Lemongrass Sweet Potato Veggie Noodle Bowl
I made this Asian inspired noodle soup for our Sunday evening dinner recently and it was enjoyed by the whole family. With loads of vegetables all seasoned with herbs and spices, this recipe makes a giant pot of vegetable noodle soup floating in a flavorful coconut broth. Continue reading Mint and Lemongrass Sweet Potato Veggie Noodle Bowl
Garam Masala Fennel Cauliflower
There are so many recipes of our favorite Indian cauliflower curry with each one having its own unique twist, that I like to keep adding new ones to my repertoire, especially when they are from friends and family. This is one such recipe. Continue reading Garam Masala Fennel Cauliflower
Arugula and Ridge Gourd Stew in Coconut Broth
Greens are some of the healthiest vegetables we can eat and the best way to get more greens in every spoon full is to add them to soups, curries and stews. It’s amazing how many bags of greens you can use up when you toss them into any warm dish, they condense down to 1/4 their volume. I used 8-10 cups of arugula in this stew! But you would never know looking at it. This delicious stew has lots of greens such as arugula and other good for you ingredients such as ginger, turmeric, more veggies and tofu for a good dose of vegetarian protein. Served with a side of rice or quinoa this is healthy, delicious and a low caloric dish as you can get! Continue reading Arugula and Ridge Gourd Stew in Coconut Broth
Green Beans Sauté
I am so excited to share this green beans recipe with you all. A couple of months ago our power had gone out for almost three days as a safety precaution shutoff from PG&E, and it happened during our Indian festival of Diwali. This is when my friend Roli dropped off the most amazing array of home-cooked dishes for a special Diwali lunch. I tell you folks, for someone like myself who cooks often, having a home-cooked meal made by someone else and that too made by an outstanding cook like my friend Roli – the food just tasted like ambrosia. Continue reading Green Beans Sauté
Bell Pepper Potato Curry
Late summer brings with it a harvest of peppers in all shapes and sizes. Sweet peppers, spicy peppers, mild peppers, green, yellow, red, and orange peppers – you name it, it’s available at the farmer’s market right now. All these peppers are the inspiration for this dish that uses peppers in an Indian spiced potato curry. Continue reading Bell Pepper Potato Curry
Zucchini Eggplant Stir Fry Curry
Zucchini Eggplant Stir Fry Curry
Ingredients:
- 1 large Japanese eggplant or 2 medium sized Japanese eggplants cut into small chunks
- 2-3 medium sized zucchini cut into small chunks
- 4 garlic cloves finely minced
- 1 medium onion finely cut
- 1 tbsp finely minced ginger
- 1 tsp cumin seeds
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder (optional)
- 1 tsp garlic powder (optional)
- Salt
- Oil
- Juice of 1 lemon
- Cilantro for garnish
Indian Summer Ratatouille
If you are looking for a great way to use up a large quantity of summertime tomatoes and veggies then this dish is the one! That’s the dilemma I faced that inspired this veggie-laden dish. I had loads of peppers, zucchini, carrots and tomatoes, and I knew it would take a few days to use all these up, but these veggies were ready to be had ASAP. I decided to make a giant pot of Indian stew/curry type of dish with all the veggies I could collect from the refrigerator. I also wanted this to be a saucy dish as I had soooo many tomatoes too. Indian Ratatouille, is the name the kids gave this stew. The name sounded pretty cool to me as this stew made with summer vegetables and Indian spices would have otherwise been called Carrot, Zucchini, Pepper Curry; but somehow the name Indian Ratatouille just sounds better. Continue reading Indian Summer Ratatouille
Spinach and Leek Saag Paneer
This Indian spinach dish called saag paneer is usually made with spinach, garlic, onions and paneer, but in this variation I thought I would experiment with leeks instead which gives this dish more of a green onion flavor. When leeks are in season I like to use them in leu of onions as they add a different type of onion flavor and a creamy texture to a dish. Leeks and spinach with all the spices and paneer are great together in this dish. Gie it a try! Continue reading Spinach and Leek Saag Paneer
Broccoli Sauté with Turmeric and Asafetida
Broccoli sauté with turmeric and asafetida is the simplest side dish to make with the most delicious of results. Doesn’t take long to cook, tastes amazing, and is healthy as it gets. With just a couple good for you spices broccoli gets a flavor kick making it a wonderful veggie to have as a side dish or serve it along a side daal and rice for a delicious light dinner. Asafetida adds that uniquely asafetida flavor while turmeric gives the broccoli that golden color, then add a bit of garlic – well because garlic just makes everything taste better, and you get a delicious broccoli stir fry. This is always a hit in our family and I hope it becomes your new favorite way to eat broccoli. Give it a try! Continue reading Broccoli Sauté with Turmeric and Asafetida
