Curry fans, here’s an unusual vegetable combo that’s zingy, fragrant and a feast for the eyes : Tomato Beetroot Based Curry. I am huge fan of Beetroot. Beetroot contains valuable nutrients that may help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification. The key here is adding just the right amount so you don’t find them overpowering.
Including beets in your kid’s diet is great for their health. Beetroot is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, manganese, potassium, iron, and vitamin C.
Why I love No Onion No Garlic Curry ?
It takes lesser time to prepare a meal when we are cooking without onion or garlic.
I use the lesser amount of oil when I cook without onion or garlic.
Hence the meal made is lighter and easy on digestion. That is great for detoxing.
Tofu – 150 gms Frozen peas – 1 cup For Tomato Beetroot Puree : Tomatoes – 4 Beetroot – 1 One green chilli Ginger – 2 inch ( Roughly chopped them and grind into coarse puree)
Other Ingredients Oil – 1 tbsp Cumin seeds – 1 tsp Bay leaf – 1 One small dry red chilli One small stick cinnamon stick
Dry Spices – Coriander powder (2 tbsp) Red chili powder – 1 tsp Kitchen king or Sabzi masala – 1 tbsp Few finely chopped coriander – 3 tbsp Himalayan Pink salt to taste
Heat oil in a kadai. When the oil is hot, add cumin seeds, bay leaf, dry red chilli and cinnamon stick. Saute for a minute on low flame.
Now add all dry spices and cook for 15 seconds.
Add tomato, beetroot, ginger & green chilli puree. Saute the masala on the medium-low flame for 10 minutes or until oil starts leaving it edges.
Add tofu and frozen peas with 1 & 1/2 water. Add himalayan pink salt to taste.
Cook on medium heat for 10 minutes. Add chopped coriander and serve hot.
This Bean Vegetable Curry is packed full of spinach and chickpeas which makes it both delicious and nutritious. It is a comforting meal after a long day. It is also aplant-based dish that includes chickpeas and spinach, both full of essential nutrients. Serve with a portion of brown basmati rice, spicy salad, and some yogurt for a little hit of protein.
Chickpeas, also known as garbanzo beans, are part of the legume family. While they have become more popular recently, chickpeas have been grown in Middle Eastern countries for thousands of years. Their nutty taste and grainy texture pairs well with several other foods and ingredients.
As a rich source of vitamins, minerals, and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.
In this recipe I have used dry chickpeas and soaked them overnight. But, if you are making it in hurry, you can make this spinach chickpea curry using canned chickpeas as well. Whereas, Spinach is a very versatile ingredient that can be used in many ways. Spinach is rich in vitamins A, C and K, magnesium, iron and manganese. Eating this leafy green veggie may benefit eye health, reduce oxidative stress and reduce blood pressure levels among other health functions.
Chole palak curry is a north Indian delicious curry made with spinach and chickpeas. Chickpeas, also known as garbanzo beans, Kabuli chana and it is a great source of protein. Spinach which is known as palak is a storehouse of iron. Together they make a delicious wholesome meal.
Ingredients: Chickpeas – 1 cup Spinach – 2 bunches Finely chopped onion – 1 big Finely chopped garlic – 2 tbsp Finely chopped ginger – 1 inch Finely chopped green chili – 1 Oil – 2 tbsp Cumin seeds- 1 tsp Red chili powder – 1/2 tsp Coriander powder – 1 tsp Chana masala – 1 tsp Dry mango powder – 1/2 tsp Juice of one lemon Salt to taste Red & yellow bell pepper (finely chopped)- 1/2 cup
Wash and soak chickpeas overnight. The next day, pressure cook chickpeas with 2 cups of water, salt(1/2 tsp). Keep aside to cool.
Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree (Add lemon juice while grinding).
Heat oil in a pan on low flame and add cumin seeds. Allow it to crackle.
Then add chopped onions and sauté on a medium flame until translucent. Now add ginger, garlic, green chili, and cook for 5 minutes on the medium-low flame.
Add coriander powder, red chili powder, chana masala, dry mango powder, and cook until masala leaves oil.
Add boiled chickpea and let it cook with prepared masala for 4 minutes on medium-low flame.
Now add puree spinach, salt and chopped bell peppers into the cooked masala.
Now add 1/2 cup water and cook on low flame for 10 minutes. Do stir the sabzi after every 1 to 2 minutes.
Switch off the flame and add ghee. Stir it once. Serve hot with plain rice or paratha or chapati.
Broccoli Tofu Cashew Curry is a delicious creamy curry made with tomatoes, onions, and some Indian spices. Cashews add a velvety richness to this flavorful Curry. It just takes about 30 minutes to make and taste delicious with plain rice or roti or plain paratha.
Cashew is very commonly used in Indian cooking. It is used in both sweet and savory dishes. The whole cashew is used in many rice dishes like Biryani, Pulav to add a nice crunch and richness to the dish. The base for many Indian curries is cashew nuts. Cashew nuts are soaked in warm water and ground to a fine paste. The ground cashew cream is added to curries that make curries rich and creamy. I learned this recipe from my sister in law (Jaitani), Anita Karki. She is always an inspiration for me and I learned a lot from her.
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is a good source of protein and contains all nine essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium, and phosphorous.
Broccoli is one of those vegetables which is rarely used in Indian cuisine. This Indian style cashew curry is the best way to add broccoli to your diet. It is an excellent source of vitamin K, vitamin C, chromium, and folate. It is a very good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1, vitamin A.
Broccoli Tofu Cashew Curry – Creamy Curry Recipe
I just love the combination of broccoli, tofu, and cashews in curries. This recipe is hearty, creamy, delicious, fresh, super easy, rich, versatile, mouthwatering, and kids approved as well. My son Reyansh always enjoy this curry with plain paratha.
Ingredients : Broccoli (florets separated) – 1 big Cashews (soaked in hot water for 20 minutes) – 8 Full fat milk – 1/2 cup Tofu – 200 gms Roughly chopped onion – 4 large Roughly chopped tomato – 3 large Roughly chopped garlic – 5 Roughly chopped ginger – 1 inch Finely chopped green chilly- 2 Butter – 2 cubes Olive oil – 3 tbsp Red chilli powder – 1/2 tsp Chana masala – 1 tsp Coriander powder – 1 tsp Cumin seeds – 1/2 tsp Dry coriander leaves – 3 tbsp Salt to taste
Whole Garam Masalas: Green cardamom – 3 Cinnamon stick – 1 inch Clove – 3 Black cardamom- 1 Black pepper- 3
Broccoli :Prepare broccoli florets, separate it from the stalk and boil with 2 cups of water (add little salt) for 5 minutes. Stain them and cut them into half.
Tofu : First, drain excess water and wrap tofu with an absorbent cloth. Place warped tofu on a flat surface put a plate on top of it and put some weight ( a water-filled jug or a bowl) on top of the plate. Let the tofu weight down and compress for at least for 1 hour. Now slice tofu into triangle shape or any shape you want.
Heat 1 tbsp olive oil in a pan. Roast sliced tofu, broccoli till crisp golden brown.
Heat 2 tbsp olive oil in a deep non-stick pan and whole garam masalas. Saute for 15 seconds. Add chopped onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
Add chopped tomatoes with soaked cashews and cook for 6 -8 minutes (covered) till tomatoes become soft.
Switch off the flame and let the mixture cool down. Then make a smooth paste and sieve prepared masala.
Put butter cubes in a pan and add red chili powder, coriander powder, green chilly, channa masala and salt. Add prepared onion tomato sieve mixture.
Stir well and cook until gravy starts leaving oil from corners. Add full fat milk and cook for another 4 minutes.
Now add roasted broccoli, tofu and stir well. Add 1 cup of boiled water and salt and adjust your consistency. Leave it to simmer for 10 minutes and serve hot.
Garnish with fresh coriander leaves and serve hot with plain parathas.
The good old Rajma is one of the most favourite dish in a North Indian household. Rajma curry is a red kidney bean curry that is a very popular dish in Northern India, especially in Punjab. Red kidney beans or rajma are cooked in warm spices, tomatoes and onions. The long hours of cooking imparts mesmerizing aroma and spell-binding flavour that you just cannot resist at one serving. Served hot along with plain rice or chapati.
Kidney bean or rajma is a must-have legume that is widely used in various traditional dishes in India and abroad. It takes its name from appearance and resemblance to colour of kidney beans. These nourishing legumes are procured from the herbaceous plant, scientifically termed Phaseolus vulgaris. Although native to Mexico and Central America, different varieties of these beans are extensively cultivated across the world, including in India.
It is my son Reyansh who gave this idea to make Spinach Based Rajma Curry. He generally loves tomato and onion based curries but not a spinach fan. Today when I told him that I am making his favorite Rajma curry he surprisingly asked me to add spinach in it. I was doubtful that he will not eat curry with spinach so, I made two curries – Tomato-Based Rajma Curry and Spinach Based Rajma Curry. Guess what? Reyansh likes Spinach Based Rajma Curry more. Happy Mommy 🙂
Tomato Based Rajma Curry is cooked in a tomato onion gravy enriched with Indian spices makes you ask for more. Rajma Masala is usually had with steaming hot rice along with lemony and spicy onion cucumber salad.
Spinach Based Rajma Curry is a north Indian delicious curry made with spinach and rajma. Rajma, or kidney beans, are a treasure trove of health benefits. It is an excellent source of dietary fibres, which help boost your digestive system and also keep your heart healthy. Spinach which is known as palak is a storehouse of iron. Together they make a delicious wholesome meal.
Rajma Curry ( Red Kidney Beans Curry) – Two Ways – Tomato Based Curry & Spinach Based Curry
Spices: Cumin – 1 tsp
Turmeric – 1/2 tsp
Coriander powder – 3 tsp
Red chilli powder – 1 tsp
Rajma masala- 1 tsp
Salt to taste
Whole Garam Masalas: Cinnamon stick – 1 inch Clove – 3 Black cardamom – 2 Bay leaf – 1
Put soaked Rajma with 2 cups of water, a pinch of salt, whole garam masalas and turmeric in a pressure cooker. Mix them well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Divide boiled rajma into two equal parts ( 1 cup each).
Check to see the Rajmas are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree (Add lemon juice while grinding). Keep it aside.
Heat 1 tbsp oil in a deep non-stick pan and add cumin seeds.
Allow to the seeds to crackle. Then add chopped onions and saute on a medium flame until translucent. Now add ginger, garlic, green chili and cook for 5 minutes on the medium-low flame.
Then add chopped tomato and cook until they’re soft. Now allow to masala to cool completely and then grind it into smooth paste.
Heat 2 tbsp oil in a same deep non-stick pan. Add red chilli powder (low heat) and add pureed onion tomato mixture. Mix it well.
Then add coriander powder, turmeric, rajma masala, salt, and cook until masala leaves oil on low heat.
After masala is prepared take out 1/2 cup of prepared masala (for spinach gravy) and keep it aside.
Tomato Based Gravy :
Take 1/4 cup (From 1 cup) of boiled rajmas on a plate. Gently mash them with a potato masher.
Now add mashed boiled rajmas in a prepared masala and cook for 3 minutes on the medium-low heat.
Now the remaining boiled rajma, one butter cube and mix them well. Close the lid and cook Rajma for 2-5 minutes on high heat.
Tomato based Rajma curry is ready to serve. Serve with plain white rice.
Spinach Based Gravy :
Heat 1 tbsp oil in a deep non-stick pan and add prepared onion tomato masala (1/2 cup).
Now add puree spinach, little salt and boiled rajma. Cook on low flame for 5 minutes.
Now add 1/2 cup water and cook on low flame for another 5 minutes. Do stir curry after every 1 to 2 minutes.
Switch off the flame and add one cube of butter. Stir it once. Serve hot with plain rice or paratha or chapati.