Indian Cooking - Healthy Veg Recipes

Make plain chapati with whole wheat flour and water, knead, and rest 15 minutes. Roll to 15 centimeter diameter and roast on medium flame until golden spots; finish with ghee.

Make masala parathas with whole wheat flour, potatoes, onion, green chilies, and coriander. Knead a semi-soft dough with oil and water, roll to 9 cm, and cook on medium heat.

Learn to prepare half-cooked masala parata, roast, cool, wrap in plastic, and freeze for easy travel-ready meals that you can reheat from the freezer.

Learn to make methi paratha with whole wheat flour, fenugreek leaves, spinach leaves, onion, and green chilies, then rest, roll, and cook on a medium flame for soft parathas.

Learn to boil moong dal for moong dal paratha: soak, boil with turmeric, skim impurities, drain, cool to dry, then shape into parathas and freeze for later.

Learn to make a stuffed moong dal paratha using a plain whole-wheat dough, a spiced moong dal filling with coriander and chili, and cook on medium flame until golden.

learn to make onion paratha with whole wheat dough stuffed with onion, green chili, coriander, and chili powder, then rolled and cooked on medium heat.

Mix whole wheat flour with ajwain seeds and salt, gradually add water to form a soft dough, rest 15 minutes, roll into parathas and roast on medium flame.

Learn to make healthy yellow moong dal in a pressure cooker with washing, boiling, spices, garlic, coriander, and green chilies for a flavorful dal.

Prepare green moong dal in a pressure cooker, then temper with garlic, oil, turmeric, red chili powder, and Kashmiri chili; adjust with water and serve with rice, garnished with coriander.

prepare dal tadka with any lentils in a pressure cooker, then sauté onion, tomato, garlic, and ginger, add spices, and finish with pomegranate powder for serving with rice or paratha.

Learn to prepare dal tuar by boiling in a pressure cooker, then temper with oil and spices, add tomato and carrot, simmer with water, and serve with plain white rice.

soak chickpeas overnight, pressure cook with salt and milk powder, then simmer in an onion-tomato gravy with Kashmiri red chili powder, coriander powder, turmeric powder, and tamarind pulp.

Make aaloo pakoda, spiced potato fritters, with salt, turmeric powder, chili powder, baking soda (bicarbonate), and rice flour; mix to a smooth batter and fry until golden, serve with chutney.

Create masala fritters from a gram flour batter with salt, turmeric, red chili powder, green chilies, and onion; fry on medium heat until light golden, and serve with green chutney.

Master besan kofta in gravy by cooking a tomato-onion base with ginger garlic and spices. Shape and boil chickpea flour koftas, then simmer in the gravy and finish with coriander.

Explore a Sindhi style vegetable curry, roasting gram flour, sautéing vegetables, then simmering with water, curry leaves, tamarind and jaggery for a sweet-sour, spicy dish served with basmati rice.

Create methi aloo by sautéing garlic, ginger, onions, and tomatoes with dried fenugreek leaves and spinach, then simmer with potatoes and spices in a pressure cooker for a thick curry.

Saute onions to golden, add washed spinach leaves and tomatoes with ginger, turmeric, and Kashmiri chili; pressure-cook with water, mash to watery consistency, and serve with roti or rice.

Cook matar paneer in a spicy tomato onion gravy in a pressure cooker, add frozen peas and paneer, simmer with spices until thick, then pressure release and serve with paratha.