Easy Indian Vegetable Recipes

Indian cuisine has a wide variety of dishes, including vegetarian and non-vegetarian recipes. We all love to eat it in different varieties, but preparing meals can be quite a tedious task. For all you housewives out there, here are some easy Indian recipes that will put a smile on your face and be ready in minutes. Try these easy recipes at home. We are sure that your family will love these delicious Indian recipes. Here are some easy meal recipes. try it.

Sweet potato rice

material

3 cups (cooked) rice 

10 pods of finely chopped garlic

1/2 cup green onions

1 tablespoon ginger juice

1/2 teaspoon chili powder

2 sweet potatoes

3 teaspoons of olive oil

Salty as you like

Method:

Heat 3 tablespoons of olive oil in a saucepan.
Then add finely chopped garlic and fry until slightly browned.
Add 2 sweet potatoes and salt, and fry until half cooked.
Add chili powder and ginger juice, and cook completely. Next, add half a cup of green onions and mix well.
Add the cooked rice and mix well.
Turn off the power, place on a plate, and serve hot.

Paneer methi satay

material:

For marinade:

1 cup of low-fat yogurt

1 tablespoon bengal gram flour

1 teaspoon ginger-garlic paste

1 teaspoon chili powder

1 teaspoon of cumin powder

1 teaspoon garam masala powder

1/2 teaspoon black pepper powder

2 tablespoons of coriander and green chili paste

1 teaspoon Kasouri methi

Salty as you like

For satay:

1 cup low-fat paneer, cut into cubes

1/2 cup bell pepper (diced)

1/2 cup onion (chopped)

1 teaspoon of olive oil

Method:

Combine all the marinade ingredients in a bowl.
Stir the paneer, pepper cubes, and onion cubes into the marinade. Be careful when stirring, and be careful not to overmix. If you overmix, the paneer cubes will break.
Let it rest for 25–30 minutes.
Now let's start skewering. Place 1 pepper, 1 onion, 2 paneers, and 1 pepper on the satay stick.
Repeat the same process to make the remaining satays. Heat a nonstick frying pan over medium heat, brush with half a teaspoon of oil, and place half of the satay sticks on it until the paneer and vegetables are lightly browned.
Repeat the same steps for the remaining Saturdays.
Serve fresh with mint and coriander chutney.

Vermicelli upma

material

2 cups thin vermicelli

2 tablespoons of refined oil

1 teaspoon of mustard seeds

1 teaspoon of cumin seeds

1 tablespoon of urad dal

Cut two green chillies lengthwise. 

9–10 curry leaves

1 onion (chopped)

1/2 cup chopped beans

1/2 cup carrots (chopped)

1/2 cup of fresh peas

1/2 cup tomato puree

1/2 teaspoon turmeric powder

Salty as you like

2 tablespoons of roasted peanuts

Method:

Add turmeric powder and salt and fry for 1-2 minutes.
Then add the vegetables and stir well. Cook for 3–4 minutes.
Add tomato puree and 2 1/2 cups water and bring to a boil.
Add the vermicelli and mix well.
Cover the pot and simmer for 5–6 minutes until the vermicelli is cooked through and the water has evaporated.
Check out the spices. Pour into serving bowls and garnish with roasted peanuts and fresh green chiles. Serve immediately.

Mixed sprouts and corn Chart

material:

15g cooked mixed sprouts

15 grams of cooked corn

1 tomato (finely chopped)

1 onion (chopped)

1 tablespoon coriander chutney

1/2 teaspoon cumin powder

1/2 teaspoon red chili powder or paprika

Add salt to taste. A handful of pomegranate seeds for garnish

A handful of freshly chopped coriander leaves for garnish

Method:

Soak the sprouts in water overnight and pressure cook them the next morning for about 10–15 minutes. Filter well.
Mix all the ingredients in a bowl and enjoy. Easy to prepare, easy to consume.

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