3 very popular Indian veg dishes, blog about India

Recipes for three very popular Indian dishes

Aloo Matar - aromatic dish with peas, potatoes and spices

Ingredients: 

¼ cup vegetable oil

2 medium onions, finely chopped

2 garlic cloves, finely chopped or crushed

1 teaspoon ginger powder or finely wrapped small piece of ginger

1 bay leaf

4 large potatoes, peeled and chopped

1 cup frozen peas

2 fairly large tomatoes or half a cup of tomato puree

1 ½ teaspoon garam masala

1 ½ tsp paprika

1 teaspoon of white sugar

1 teaspoon salt

2 tablespoons chopped coriander

Preparation process:

Step 1

Heat oil in a saucepan (preferably a pressure cooker pot) on medium heat. Add onion, garlic, ginger and bay leaf. Cook until the onion is soft. Add potatoes and peas. Cover and cook until the potatoes are soft, about 15 minutes. Remove the bay leaf.

 Step 2

Stir in the tomato puree, i.e. previously blended tomatoes, garam masala, peppers, sugar and salt into the vegetable mix. Continue cooking for about 10 minutes. Add coriander and continue cooking for about 2 minutes.

 2. Khichdi - a simple aromatic dish consisting of rice, Mung beans and spices

 Ingredients:

2/3 cup rice (preferably basmati)

1/3 cup Moong Dal

3½ cups of water

1 teaspoon turmeric powder

1 teaspoon of oil, optional

2 tbsp Ghee

Salt 

Preparation process:

1 step

Put 2/3 cup of rice and 1/3 cup moong dal into a bowl, wash the beans in water 3-4 times, strain and transfer to a pressure cooker (3-5 liters capacity).

2 step

Add turmeric powder, 1 teaspoon oil, 3½ cup water and salt. Mix well and try to add more salt if necessary. If you like very soft khichdi (like a thick sauce), add 4 cups of water. Close the pressure cooker lid and cook for 4 whistles (1 whistle on high heat and the remaining 3 whistles on medium heat).

3 step

Turn off the flame and let the steam pressure drop naturally. It will take about 8-10 minutes. If you do not wait and open the lid immediately, khichdi may remain uncooked. Carefully open the lid, add ghee and mix well.

 3. Chana masala or vegetarian curry dish with chickpeas 

Ingredients:

2 cups of chickpeas, previously cooked, or canned chickpeas

2 onions, chopped

3 tomatoes (should be mixed in a blender)

2 garlic cloves

1 teaspoon of sugar

   boiled basmati rice,

   fresh coriander

 2 tbsp / 30 ml frying oil

 5 teaspoons of fresh grated ginger

1½ teaspoon salt

 2 teaspoons coriander (spices)

1-1½ teaspoons of hot chili

4 teaspoons of cumin - 1½ teaspoon of turmeric

 2 teaspoons garam masala

100 grams Greek yogurt

Preparation process:

Step1

Heat oil / olive oil in a thick-bottomed pot. Stir onions over low heat, stirring often, until they are almost fine.

Step 2

Add chopped garlic and grated ginger. Fry until the onion is completely glazed.

Add all the spices and mix well. Fry on low heat for several minutes, stirring often so that the spices do not burn.

Step 3

Add the previously mixed tomatoes and thick yogurt (greek yogurt). Stir for 3 minutes.

Step 4

Add chickpeas, salt and about 100-200 ml of water. Cook uncovered, simmer for 20-30 minutes until the sauce thickens.