vegie curry very basic

ruger2, Apr 20, 3:06am
please help with a basic gluten free recipe thankyou inadvance

ruby19, Apr 20, 3:20am
Have you tried the Asian Home Gourmet spice mixes, these are gluten free, and vegetarian. Instead of adding meat to the sauces add the veggies you like and simmer as normal. These are pretty good flavoured sauces.

painterman, Apr 20, 3:25am
OK get a tsp cumin, a tsp coriander, melt it in a pan slowly, add some chopped onion and perhaps ginger/garlic. Add some veges, cook them, add maybe a can of tomatoes and a can of chickpeas, yum yum serve with yoghurt with mint in it

fisher, Apr 20, 5:13am
painterman... your kidding right ? ? ? have you actually made this? ?

painterman, Apr 20, 7:26am
uh yes about 20 or 30 times?

ruby19, Apr 20, 8:02pm
#1, check out the butter chicken thread that is current at the moment, it has some good recipes that are pretty easy. Just add your veggies instead of meat.

purely.ethereal, Apr 20, 8:16pm
If you are interested in any of following recipes let me know and I can post.
Aloo Gobi (potatoes with Cauliflower)
Palak/Saag Paneer (Spinich with Paneer)
Malai Kofta (Vege balls in tomato/cream gravy)
Aloo Methi (potatoes with Fenugreek)
Chole/Channa Masala (Chickpeas)
*Edited to say: Am not to savy on what has or does not have gluten Sorry.

painterman, Apr 20, 11:13pm
yes please! would like all those recipes! ! ! !

hezwez, Apr 21, 3:15am
me too purely ethereal, thanks in advance!

purely.ethereal, Apr 21, 9:38am
This is Sarson De Saag - made with Mustard leaves but it should be fine to replace with spinich. Sarson De Saag is most popular dish in Punjab - North India and served usually with Makki di Roti (roti made from Corn flour).

2 bunches of Saag with all thick stems and yellow flowers cut out
¾ Bunch of Spinach leaves without stems
Add to BIG (heavy based) pot (don’t worry if it seems like a lot) with 3 cups of water and salt – bring to boil then simmer down for approx half an hour.
Should be well reduced and tender; grind this until it is smooth with a stick blender.

While this Cooks:

Tadka - (flavouring)
6 small/medium green chillies (adjust to taste but this is not overly hot smaller chillies more heat! )
One Medium Red Onion
11 cloves of garlic
6cm of 2cm diameter ginger
Grind above ingredients in blender
Heat 2-3 tablespoon of Butter, oil or Ghee (Not olive oil) and then add ground ingredients, fry on medium heat until light golden and fragrant.
Add Tadka to the Saag – taste it to see if it has enough flavour. A second (smaller) lot of tadka may be necessary if it does not have enough flavour; I find the amount needed can vary quite a lot. The flavour will also intensify and improve if left overnight.
Cook for another 10minutes on low heat until – it should be quite thick by now, add chopped paneer if desired (you can fry it if you want to be unhealthy! ) and about 1/2cup of chopped fresh coriander.

This is Very Simple recipe - will post others tommorrow when I have more time.

purely.ethereal, Apr 21, 10:06am
Paneer Bhurji (Scrambled Paneer)

Cashew Pieces
Green Chillies If desired
250 gm Paneer either finely crumbled or chuck in food processor to break it down
1 Onions(chopped finely)
½ tsp each Garlic and Ginger (fresh or crushed from store)
1 Tomato either cut finely or made into pulp
½ tsp Sugar.
2 tbsp Ghee/butter/oil
3 tbsp Milk.
Fresh Corriander
Following are Dry Spices:
1/4th tsp Cinnamon/clove powder.
½ tsp Black Pepper Powder.
½ tsp Turmeric.
½ tsp Red Chili Powder (will depend how hot your chilli powder is)

Add all Masala’s together and set aside
Heat oil/ghee/butter
Fry the cashews (if you have roasted you can skip this step) and green chillies, remove from pan.
Add Onion and fry for a few minutes, add ginger and garlic. This should be cooked until the onion is soft (breaking down)
Add the finely chopped tomato and fry until contents of pan are mushy
Add the masala mix and Milk cook until it resembles a paste.
Add paneer, sugar and mix well.
Add chopped chillies, cashews and plenty of fresh chopped coriander.
Can also add capsicum (fry in intial stage with cashews and chillies) and/or tomatoes with the capsicum if desired.

hezwez, Apr 21, 10:57am
Thanks purely. ethereal, they sound heavenly. Have you tried firm tofu to replace the paneer in both for a dairy-free version? How do you think it would go?

purely.ethereal, Apr 21, 10:11pm
Hi Regarding Tofu, I have not tried this and am not sure to be honest. I wouldn't think it would work well in the Bhurji as the paneer is the staring ingredient and the flavour and texture is important - I think it is quite different to tofu. It may work ok in the Saag as the Spinich/Saag is the more predominant flavour and Paneer is just adding protien. Hope this helps.

ferita, Apr 21, 10:16pm
I make a westernised curry for my kids.
First I boil some waxy potatoes until just cooked, then refresh them in cold water.

I fry some onions for a good 10 minutes till caramalised and sweet. I then add some garlic ginger curry powder and peas. Once the peas are just cooked I add half a tin of chopped tomatoes a cup of vegetable stock and the potatoes. I simmer for about 10 minutes then add a dash of cream.

Season to taste with salt and pepper and serve with rice.

Its not a real indian curry but it tastes ok and the kids like it

asianleopard, Apr 23, 9:19am
hi purely. ethereal can you PLEASE post the malai kofta recipe as I love this dish and would like to have a go in making it

ruby19, Apr 23, 9:19pm
Try this Mali Kofta from Chef in you, its great.

1/2 cup Paneer Grated
About 1-1/2 cups of mixed boiled

vegetables(peas, cauliflower, be-
ans, carrots, potatoes)
2 tbsp bread crumbs
1 tbsp milk powder
1 tsp chilli powder ( or as per taste)
pinch of turmeric
salt to taste and few sprigs of cilantro to garnish.

For the gravy;
2-3 tbsp coconut, grated
2-3 red chillies(as per taste)
2 tsp corainder seeds
1 tsp cumin
1 tbsp chiroli nuts (sara paruppu – available in Indian stores)I Omit
2 tsp Khus khus (poppy Seeds)
1 tsp fennel seeds
1 tsp garam masala
3-4 cashews
few sprigs of cilantro

1 tsp ginger-garlic paste
1 onion, chopped
3-4 cups of Tomatoes, chopped.
1 cup milk
1/4 cup cream
1/2 tsp Kasuri Methi ( dried fenugreek leaves)
2 tsp sugar

For the Gravy

In a pan in little ghee, saute onions, ginger-garlic paste along with

tomatoes and salt until soft. Set aside to cool.

Now grind the first 10 ingredients together.
In the same pan, in a tsp of ghee, saute this ground mixture until the

raw smell leaves.
Process the cooled tomato-onion mixture until smooth. Add this mixture

to the ground paste and let it simmer for 10 min. Add the milk, sugar,

Kasuri Methi and cream and simmer some more for another 10min.

For the Koftas

Add all the ingredients together, and mash it well.
Make small balls out of it.
Deep fry these balls and set aside.


1. Just about 20 min before serving, drop the Koftas inside the gravy,

add kasuri methi and let it absorb the gravy. Garnish with cilantro and

serve hot with cream (optional). Ta-Da – Done! Now you have a

scrumptious Malai kofta all ready for feasting!

asianleopard, Mar 2, 8:43am
thanks heaps will have a go

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