We have a little love affair with Sweet Potato going on. This little subzi really hits the spot. Winter + Sweet Potatoes + Spice is a great equation that equals flavour and comfort.
Are you looking for other Sweet Potato dishes? You will like this Sweet and Sour Pumpkin, definitely. Also our Sweet Potato Poriyal. Try Roasted Sweet Potatoes and Figs, and Potato and Sweet Potato Curry.
Are you looking for other Subzi dishes? Try Kohlrabi Subzi, Potato Subzi, and Aloo Palak Subzi.
Browse all of our Sweet Potato recipes here and here. We have a categorised list of our Indian dishes too. Or simply check our easy Winter recipes here and here.
Continue reading “Sweet Potato Subzi | Shakarkand ki Subzi”
Not often used, Kohlrabi now features in an Indian dish
Kohlrabi is not something that I cook with often, so it was a bit of a luxury to get to make a simple Punjabi Subzi with this beautiful purple-skinned vegetable of winter.
Mustardy and warming from the spices, the dish is simple to cook and does not take a lot of effort. The result is a fabulous side dish for Indian or non-Indian meals.
Kohlrabi is a great vegetable to eat raw or cooked. Salads are great with grated or thinly sliced kohlrabi. It is also great as a substitute for Jicama (Yam Bean). Use it in this Jicama and Green Mango Salad, for example, or in this Radish and Jicama Salad with Coconut Milk.
Are you looking for more Punjabi recipes? Dal Makhani is very popular, of course. Or try Baingan Bharta, a smoky eggplant curry. And also this Green Pea Pilaf.
Are you after other Subzi dishes? Try Sweet Potato Subzi with Yoghurt, Pumpkin and Sweet Potato Subzi, and Potato Subzi.
Check for other Kohlrabi recipes here. Explore our Punjabi recipes, and browse all of our Indian collection. Or take some time and browse our easy Late Winter recipes.
Continue reading “Kohlrabi Subzi | A Punjabi Recipe”
I miss Priti, who lived in Adelaide for a short while. My friend was such a good cook and teacher. She shared wonderful recipes with me including this easy dish. She needed to shift suddenly, and we lost contact. Miss you Priti. Hope all is well with you.
Priti introduced me to many of the dimensions of Indian cooking, and particularly the use of Coriander leaves. This dish is cooked with chopped green coriander for 30 mins or so. While this may seem unusual outside of India (coriander is normally used fresh, as a garnish), it is akin to using a coriander paste. The resulting flavours are great. Feel free to garnish with some fresh coriander if desired.
She had other Coriander recipes too, like this Coriander Chutney. You might also enjoy making Pudla with Coriander or Coriander Paste.
What about Peas? Try Stuffed Sandwiches with Potatoes and Peas, Savoury Rice and Green Pea Pilaf, and Tawa Peas.
Are you looking for Carrot recipes? Try Carrot and Blueberry Salad, Carrot Thoran, and a Herby Salad with Carrots.
Feel free to browse recipes from our Retro Recipes series – our vegetarian recipes from our first blog from 1995 – 2005. You might also like our Carrot recipes here and here. And Pea recipes here and here. The Coriander recipes are here and here. Or you might like to browse Indian recipes here and here. Check out our easy Winter recipes here and here.
Continue reading “Carrots and Green Peas with Green Coriander (Cilantro) | Gajar Matar Sabzi”
Sweet potatoes are a gorgeous Autumn vegetable that cries out to be part of your Autumn eating. Roasted, steamed, grilled or mashed, it is delicious change of season fare.
This dish is good to make from scratch, and also a perfect solution to the problem of left over roasted or steamed/boiled sweet potato. It briefly stirfries cooked sweet potato with spices.
Are you looking for similar recipes? Try Sweet Potato Subzi with Yoghurt, Slightly Sweet and Sour Pumpkin Subzi, and Potato and Sweet Potato Spicy Curry.
Try other Subzis – Beetroot and Carrot Subzi, Carrots and Green Peas Subzi, and Potato and Spinach Subzi.
You might like to browse other Sweet Potato dishes, all of our Subzi recipes and our Thoran/Poriyal recipes. See all of our other Vegetable Fry dishes. Our Indian recipes are here. Or enjoy our Late-Autumn collection.
Continue reading “Sweet Potato Subzi | Sweet Potato Poriyal”
Who can go on a carb-free diet when dishes like this exist?
When Yamuna Devi studied Vedic Cooking, she studied with Srila Prabhupada for 3 months. She tells that in the study of vegetables, they spent weeks on potatoes, exploring basic methods of cooking, learning how to control the taste and appearance of a dish without diminishing its nutritive value.
When I was in India recently I heard one visitor bemoaning the fact that there seemed to be so few vegetables in Indian food. Of course that is not true, but if you eat in restaurants only, it may appear that way. There is a wealth of vegetables – many more than we are used to here – including countless varieties of greens and innumerous salad style dishes. India produces one of the largest assortments of vegetables, fruits and legumes in the world. You only have to visit any market to see how this is true.
Sauce-free Indian curries like this one are really just slightly-more-elaborate vegetable sautés—toast spices in some fat, add in your vegetables, and finish with salt and sometimes a touch of sugar to season the simple, healthful spicy glaze that now coats the vegetables. Simple, but deceivingly flavour-packed and delicious.
Are you looking for other Subzi recipes?.Try Kohlrabi Subzi, Carrot and Peas Subzi, and Sweet Potato Subzi.
Are you are looking for Potato recipes? Try Aloo Gobi, Arai Puli Kuzhambu (Potatoes in Tangy Gravy), Potato and Sweet Potato Vindaloo, Doodh Wale Aloo (Milkman Potatoes), Aloo Palak (Potatoes and Spinach), and Nachi’s Sweet Potato and Eggplant Madras Curry.
Browse all of our Potato recipes, our Subzi recipes, and all of our Indian recipes. Find inspiration in our Late Summer recipes.
Continue reading “Potato Subzi | Dry Potato Curry”
An excellent curry from the Punjab region.
There are many types of wadi/vadai from all over India — this dish takes large Punjabi ones made of sundried lentils and spices (urad dal, mung dal, black pepper, cumin, chillies etc.)
The wadis add flavour, but they also add a wonderful texture to dishes, and being so dry they soak up the wettest of gravies making the dish perfectly composed with a thickness that is delectable. You can get them at your Indian Grocer, but you might like to call first and ask if they stock them. Ask for the large Punjabi Wadi. Or you can make your own!
You might also like to try our Punjabi Dal Makhani recipes. You might also like to try other Subzi recipes. Browse all of our Potato recipes here and here, all Eggplant recipes here and here, or all of our Indian recipes here and here. Find inspiration in our easy Autumn recipes here and here.
Continue reading “Aloo Baingan Wadi Ki Subzi | Potato and Eggplant Curry with Punjabi Wadi”
A great use for left over pumpkin. Or cook from scratch.
The challenge of every xmas – and Thanksgiving, for that matter – is how to use the left over roasted pumpkin. I have found the solution.
Inspired by The Back Yard Lemon Tree, I took the Delhi Style Sweet and Sour Pumpkin and mixed it up a little to use up several different xmas leftovers. It was delicious. Do read the original recipe – it is from Madhur Jaffrey.
Are you looking for similar recipes? Try Pumpkin Curry, Pumpkin Soup and Pumpkin Risotto. And try these Sweet Potato dishes: Sweet Potato Subzi with Yoghurt, and Potato and Sweet Potato Spicy Curry.
Try other Subzis – Kohlrabi Subzi, Carrots and Green Peas Subzi, and Potato and Spinach Subzi.
You might also like to explore all of our Subzi recipes, all of our Pumpkin recipes and all of our Sweet Potato dishes. Have a look at all of our Indian Vegetable Curries, and all of our Indian recipes. Or simply explore our Early Autumn dishes.
Continue reading “Indian Style Slightly Sweet and Sour Pumpkin and Sweet Potato | Kaddu ki Sabzi | Pumpkin and Sweet Potato Subzi”
Spinach and Potatoes, a warming and nourishing combo – a very healthy, homely and delicious dry vegetable dish
There are two ways of making aloo palak – one is dry aloo palak subzi and the other is potato in a wet, smooth spinach gravy. Today’s recipe is the dry version – Fried potatoes are mixed with spinach and spices. It is a popular North Indian dish.
This is a surprise dish, one where a simple spinach base with so few ingredients makes a tasty dish. That speaks to very good matching of ingredients and the matching of spices to the vegetable.
Are you looking for other Subzi dishes? Try Sweet Potato Subzi with Yoghurt, Aloo Baingan Subzi, and Carrot and Beetroot Subzi.
You might also like Mint Paneer and Makhana Palak. Also check Saag Aloo, a version of this dish with tomatoes.
Browse our other Subzi recipes, our Spinach Recipes and Potato Recipes. Other Indian recipes are here, or find inspiration in our Early Spring dishes.
Continue reading “Simple Aloo Palak Subzi | Potatoes and Spinach | A Dry Curry”
A delightful salad with an Indian flavour profile
I have been loving raw beetroot salad recently. Take a young beetroot and a carrot. Grate both. Drizzle with olive oil, lemon juice, salt and pepper. You can add some ginger if you want. It is wonderful, healthy and very “eliminating” too, if you know what I mean.
And then I came across an Indian version of this salad. Mustard seed, curry leaf, urad dal, cumin seed.
Are you looking for more Beetroot recipes? Try Sweet Beetroot Halwa, Beetroot Fry, Roasted Beetroot Salad with Sweetcorn, and Baked Beetroot.
All of our Beetroot recipes are here, and our Indian recipes are here. Browse our Indian Essentials. Or find inspiration in our Mid Summer collection.
Continue reading “Warm Beetroot and Carrot Salad with Indian Spices | Beetroot and Carrot Subzi”
A great dish from Ol’ Madras, in South India.
I have a good friend, Narasimhan, who used to live in Adelaide. He is from Tamil Nadu but resides in Bangalore. When he was in Australia, he would regularly arrive at my place, bearing this curry and a bunch of roses, asking only that I cook some rice and maybe (under his guidance) some payasam. This curry is so easy and so good, or maybe it is the smell of the roses that biases my tastebuds.
Narasimhan, I miss you. Thank you for this recipe, and the tons of roses.
Sauce-free Indian curries like these are really just slightly-more-elaborate vegetable sautés—toast spices in ghee, coconut oil or Indian sesame oil, add in your vegetables, and finish with salt and sometimes a touch of sugar to season the simple, healthful spicy glaze that coats the vegetables.
You might like to try other Subzi recipes.Try Sweet Potato Subzi with Yoghurt, Sweet and Sour Potato Subzi, Sweet Potato Subzi, and Potato Subzi.
Are you looking for Sweet Potato recipes? Try Roasted Sweet Potato and Fresh Figs, Sweet Potato Subzi, Slighty Sweet and Sour Pumpkin Subzi, and Sweet Potato Vindaloo.
For Spinach dishes, try Spinach Thoran, Mung Dal with Cumin and Spinach, and Stir Fried Spinach with Coconut.
For Eggplant dishes, try Baingan ka Salan, Brinjal Chidambaram Kosthu, Spicy Eggplant Rice, and Grated Coconut Masala Kuzhambu.
Browse all of our Sweet Potato recipes, Spinach recipes and Eggplant recipes. And explore our Indian recipes. Or take some time to check out our Mid Autumn recipe collection.
Continue reading “Sweet Potato, Eggplant and Spinach Madras Subzi”