Ingredients for Dal Makhani Recipe (Indian Sabji Recipes)

Black gram: 1 cup
Bengal gram: 1/2 cup
Kidney beans: 1/4 cup
Onions:    2, finely chopped
Tomatoes: 3, finely chopped
Ginger-garlic paste: 1 1/2 tsp
Garlic:    4-5 pieces
Green chilli: 2-3, thinly sliced
Red chilli powder: 2 tsp
Butter:    4 tbsp
Cream:    2 tbsp
Cumin seeds: 1 tsp
Asafoetida: 1 pinch
Salt to taste
Coriander leaves

Method of preparing Dal Makhani

1. Wash the black gram, bengal gram and kidney beans thoroughly. And soak in 2 glasses of water for 8 hours.
2. Drain the excess water and pUt these in a pressure cooker and add 1/2 tsp ginger-garlic paste to it. Cook for about 10 minutes (3-4 whistles).
3. Then lower the heat to medium level and cook for another 15 minutes.
4. Then heat 2 tbsp of butter in a pan. And fry cumin seeds and asafoetida in it. Add the sliced green chilli and heat till it turns slightly brown.
5. Add the remaining ginger-garlic paste and onions. And fry, till it turns golden brown.
6. Then add the red chilli powder, chopped tomatoes and salt. And cook till the mixture becomes thick  (for about 3 mins).
7. Now add the cooked grams and kidney beans to this mixture. And heat for about 5 minutes. If it looks too thick, you can add a little water.
8. Now add the remaining butter and cook for another 2 minutes.
9. Decorate it with cream and finely chopped coriander leaves and serve hot.

Ingredients for Mughlai Paneer Recipe (Indian Sabji Recipes)

Paneer: 250 gms
Khus khus: 1 tsp
Watermelon seeds: 1 tsp
Curd: 1 cup, beaten
Onion: 1, grated
Garam masala: 1/2 tsp
Red chill powder: 1/2 tsp
Cream: 1 cup
Salt to taste
Corainder leaves for garnishing
Oil or ghee: 1 1/2 tbsp

Method of preparing Mughlai Paneer

1. Soak khus-khus and watermelon seeds in water and grind to get a fine paste.
2. Then heat the oil or ghee and add the grated onion. Cook till the onion turns transparent.
3. Then add the khus khus paste and cook for 2 mins. Now add the curd. Cook for 5-8 minutes, till it turns golden brown.
4. Now add the garam masala and cream. And cook for another 2-3 minutes.
5. Add paneer with 1 cup water and cook till the paneer softens. Let the gravy thicken.
6. Add corainder leaves and elaichi powder and serve hot.

Ingredients for Vegetable Tikka Masala Recipe (Indian Sabji Recipes)

Fresh Vegetables like peas, mushrooms, carrots, cauliflower and potato: 2 cups
Plain Yoghurt: 250 ml
Onions:    2, chopped
Lemon juce: half a lemon
Ginger: 1 inch piece, chopped
Garlic cloves: 3, chopped
Turmeric Powder: 1 1/2 tsp
Cinnamon powder: 1 tsp
Coriander powder: 2 tsp
Red chilli powder: 1 tsp
Ghee or butter: 2 tbsp
Cardomom: 10 pods
Salt and pepper to taste
Coriander leaves

Method of preparing Vegetable Tikka Masala

1. Take a bowl and mix the yoghurt, chopped ginger, garlic and onions. Then blend them until smooth.
2. Add the lemon juice, salt and pepper and mix. Then add all the spices (except cardomom). And blend.
3. Add a few coriander leaves and blend a little.
4. Then take a cooker and put some butter or ghee in it. Melt the butter or ghee and add the blended ingredients.
5. Then add the cardomom pods.
6. Now add the vegetables and mix. Cook on low heat until the vegetables are properly cooked.
7. Add coriander leaves. And cook for some more time.
8. Serve hot with naan or rice.

Ingredients for Gobi Manchurian Recipe (Indian Sabji Recipes)

Cauliflower: 1
Spring onion: 1 small bunch, chopped
Garlic: 1 tsp, chopped finely
Ginger: 2 tsp, chopped finely
Red chilli powder: 1/4 tsp
Dried red chillies: 2, crushed
Plain flour: 1/4 cup
Cornflour: 3 tbsp
Oil: 3 tbsp
Water: 1 ½ cups

Method of preparing Gobi Manchurian

1. Boil the cauliflower florettes for 5 minutes in plenty of water. Drain them and pat dry on a clean cloth.
2. Now make a thin batter of flour and 2 tbsp cornflour. Add 1/4 tsp each of ginger, garlic and red chilli powder. Also add some salt to taste.
3. Dip the boiled cauliflower florettes in the batter and deep fry in hot oil. Then keep aside.
4. Now take the remaining oil and add the rest of ginger, garlic and crushed red chilli. And fry for 2 minutes.
5. Add the spring onions and salt. And stir fry for a minute.
6. Then add 1 1/2 cup of water and bring to a boil.
7. Now take the remaining cornflour (1 tbsp) and dissolve it in 1/4 cup water.
8. Add this to the gravy and stir continuously till it boils. Boil it, till it becomes transparent.
9. Then add the cauliflower florettes and soya sauce. And boil for 2-3 more minutes.
10. Serve hot with roti or rice.

Ingredients for Vegetable Korma Recipe (Indian Sabji Recipes)

Vegetables: 3/4 cup each of chopped cabbage, carrots, beans,
cauliflower and potatoes
Onion: 1 small , sliced
Oil/Ghee (clarified butter): 2-3 tbsp
Coriander leaves for garnishing
Salt to taste

For the masala, blend the following into a very smooth paste:
Coconut: 1/2, shredded
Onion: 1 small
Curd (plain yoghurt): 2 tbsp
Garlic: 5-6 flakes
Ginger: one piece of one inch size
Poppy seeds: 1/2 tsp
Cumin seeds: 1 tsp
Coriander seeds: 1 tsp
Green chillies: 3
Dry red chillies: 2
Peppercorns: 2-3
Saunf (fennel): 1/2 tsp
Cashewnuts: 1 tbsp
Cardammom: 1
Cinammon: 1 small stick
Cloves: 2-3
Tomato: 1 small
Thick tamarind juice or lemon juice: 2 tsp

Method of preparing Vegetable Korma

1. First steam the vegetables, till they are half done. Remove from heat and keep aside.
2. Heat the oil or ghee and fry the onion in it, till light golden.
3. Add the blended masala in it and fry for some time, till the oil starts seperating from masala.
4. This may take 20 minutes.
5. Fry the masala more for a tastier dish. But if the masala sticks to the pan, lower the heat, sprinkle some water and continue frying. Stir continously.
6. When the masala is well fried, add the half cooked vegetables to it and salt to taste.
7. Put some water to get a gravy. And mix well. Keep it on the stove on low heat and bring it to a boil.
8. Now the vegetables should be properly done. Then remove from heat.
9. Garnish with coriander leaves and serve hot with roti or plain rice.

Ingredients for Dum Gobhi Recipe (Indian Sabji Recipes)

Cauliflower: 1 lb.
Tomatoes: 1/3 cup, chopped
Chilli powder: 1/2 tsp
Tumeric: 1/4 tsp
Ginger root: 2 tsp, grated
Green Chili: 1, chopped
Yogurt: 1 tbsp
Cilantro leaves: 2-3 tbsp, chopped
Garam masala: 1/2 tsp
A little oil

Method of preparing Dum Gobhi

• Cut cauliflower into 1 inch flowerets, including stem.
• Mix chili powder,  tomatoes, green chili, ginger and tumeric with the yogurt in a bowl.
• Take a nonstick pan. Brush it with a little oil. Put the cauliflower pieces into the pan and add the mixture of yoghurt to it. Put some water if necessary.
• Mix the cauliflowers in the masala and cover the pan tightly. Cook on low heat for 15 minutes.
• Add half of the cilantro leaves and stir. Then cook for some more time on medium heat with the lid off. You may cook for 6-8 minutes, to remove excess moisture. There should be no water.
• Turn off the heat and sprinkle with garam masala and remaining cilantro. Serve hot with roti or rice.

Ingredients for Hara Bhara Kabab Recipe (Indian Sabji Recipes)

Potatoes: 4 medium sized, boiled
Green peas: 3/4 cup, boiled
Spinach: 100 gms
Green chillies: 1 tablespoon, chopped
Green coriander: 2 tablespoons, chopped
Ginger: 1 tablespoon, chopped
Chaat masala: 1 tspn
Salt to taste
Cornflour (cornstarch): 2 tablespoons
Oil for deep-frying

Method of preparing Hara Bhara Kabab

1. Take the boiled potatoes and peel and grate them. Then take the boiled green peas and mash them. Put the spinach leaves in salted boiling water for sometime, then refresh them in cold water and squeeze out the excess water. Then chop the spinach finely.

2. Mix the grated potatoes, spinach and peas. Then add the chopped green chillies, chopped ginger, chopped green coriander, chaat masala and salt. Then finally add the cornflour to hold together.

3. Divide this mixture into equal portions. You make make 25 portions with this recipe. Shape each portion into a ball and press it between your palms to give it a flat shape of a tikki.

4. Heat some oil in a kadai. Then deep fry the tikkis in hot oil. You may also shallow fry the tikkis on a griddle plate or tawa.

Serve Hot.

Ingredients for Malai Kofta Recipe (Indian Sabji Recipes)

For the Kofta:

Potatoes: 1 1/2 lb.
Crumbled Paneer: 2 heaped tablespoons
Khoya: 2 tablespoons
Thick malai (Or baked ricotta cheese and heavy cream): 2 heaped tablespoons
Cashewnuts: 4-5  chopped
Raisins : 1 tablespoon
Green chillies: 2-3 finely chopped
Coriander powder: 1 tsp
Cumin powder: 1 tsp
Red-chilli powder: 1 tsp
Cardammom powder: 1/2 tsp
Salt to Taste
Oil for frying the koftas

For the Gravy:

Onions: 2 medium, chopped
Garlic: 3 flakes, crushed
Ginger: 1 inch, crushed
Tomatoes: 3 large, pureed
Red-chilli powder: 1 tsp
Garam masala powder: 1/2 tsp
Coriander powder (Dhania): 1/2 tsp
Cumin powder: 1/2 tsp
Poppy seeds: 2 tsp, powdered
Ground peanuts/cashewnuts: 1 tbsp
cooking oil/Ghee (clarified butter): 3 tbsp

Method of preparing Malai Kofta

• Boil the potatoes till they are tender. Then peel them and mash. And add salt according to taste. Keep it aside.
• Mix all the other ingredients and form a paste.
• Take the potato dough and make small balls, by stuffing it with a little paste in the center.
• Seal the edges properly and shape the rounds.
• Fry each kofta till it becomes golden brown.
• Take out the Koftas from the oil and keep aside.
• Then blend the onions, garlic, ginger and the poppy seeds together and fry in 3 tbsp of oil till brown.
• Add the masala powders and pureed tomatoes. Then add ground peanuts or cashewnuts.
• The gravy will now begin to thicken.
• Add a little malai to thicken the gravy some more.
• Mix some water if necessary. When the gravy comes to a boil, add the koftas.
• Serve Hot.

Ingredients for Chole Recipe (Indian Snacks Recipes)

Chick Peas (Kabuli Chana): 1 can
Tomato: 1 large , sliced
Tomato: 1 medium, chopped
Onions: 2 large
Green chillies: 4-5
Cumin seeds: 1 tsp.
Coriander: 1 1/2 tbsp. chopped
Ginger : 1 large peice of
Garlic: 3-4 large flakes
Oil: 2-3 tbsp for frying
Bay leaves: 2
Cinammon sticks: 1-2
Cloves: 2-3
Red chilli powder: 1 1/2 tsp.
Turmeric powder: 1/2 tsp
Coriander powder: 2 tsp
Garam masala: 1/2 tsp
Punjabi chole masala: 1/2 tsp
Salt to taste

Method of Preparing Chole

1. Soak chick peas in water overnight. Then pressure cook them until tender. And keep aside.
2. Grind the large tomato, one onion, ginger, garlic, cumin seeds, green chillies, cloves and cinammon to make a smooth paste using very little water.
3. Now slice the other onion.
4. Heat the oil and add bay leaves to it.
5. After a few seconds, add the sliced onion and fry until it becomes light brown. Now add the tomato paste to it and fry on medium heat for some time.
6. Add chili powder, turmeric and coriander powder to it and fry for 1 minute.
7. Add coriander leaves and the chopped tomato. And fry for 5 minutes.
8. Now add the peas with water (in which it was cooked) and salt to taste.
9. Add water to make a thick gravy. Now add garam masala and punjabi chole masala and mix well. Keep it on low heat and let it come to a boil. Simmer for about 5-7 minutes.
10. Garnish with chopped coriander leaves and serve hot.

Ingredients for Palak Paneer Recipe (Indian Sabji Recipes)

Spinach (palak) : 2 bunches, chopped and washed
Methi leaves: 1/2 bunch
Green chillies: 5-6
Garlic: 6 clovettes
Ginger: one large piece
Salt to taste
Oil for frying
Paneer: 1 1/2 cups, fried, cubed
Onion: 1, finely chopped
Chilli powder: 1 tsp
Cumin powder: 1 tsp
Dhania powder: 1 tsp

Method for preparing Palak Paneer

• Take the chopped palak and add methi, ginger, garlic and green chillies. Put all these in a large pan with 2 cups of water.And boil till it is properly cooked. This process will take about 10-15 minutes.
• Now blend the boiled mixture and make a coarse paste.
• Then heat some oil and fry the onions till are properly browned.
• Add the spices (chilli powder, cumin powder, dhania powder) and stir for 2 minutes. Then add the palak paste and salt to taste.
• Now add the fried paneer pieces and heat again. Serve hot with chapati or rice.