Indian dishes are a bit complicated and time-consuming. Have you ever felt so? Well, yes, maybe. A wide variety of spices, masalas, and a lot of efforts involved in making desi dishes make us lazy to cook Indian dishes at home despite craving for it badly, especially if you are residing in another country. I recently discovered that there are some simple dishes that you can rustle up real quick at home with minimum efforts and yet savour the Indian flavours. Take a look at a few of such dishes that need a pantry stacked with spices and vegetables.
I enjoy this dish as an alternative to chicken curry as a child with rotis or naan. Well, who doesn’t like gobi and aloo in this form.
· Chopped onion, tomato, ginger, garlic and green chillies.
· Potatoes, peas and cauliflower
· Cumin seeds, bay leaf and cinnamon stick.
· Turmeric powder, red chilli powder, cumin powder, coriander powder and salt.
· Garam masala, amchur powder and kasoorimethi.
Make a smooth paste of chopped onion, tomato, ginger, garlic and green chillies using a grinder.
Heat the oil in a pan, add cumin seeds and wait till they sizzle. Add bay leaf and cinnamon stick. Sauté for 30 seconds, and you will get a pleasant aroma from the spices.
Add the paste to this and cook till all the water evaporates and it becomes a thick paste.
Add turmeric powder, red chilli powder, cumin powder, coriander powder and salt. Add 1 ½ cups of water and mix.
While the onion-tomato gravy is cooking, boil the potatoes, peas and cauliflower in a pressure cooker in boiling water separately. Add cooked veggies to the gravy. Also, add garam masala, amchur powder and kasoorimethi.
Simmer for 3-4 minutes, and it is ready!
It is a collective term for deep-fried crispy snacks. Although this a popular street dish, there is no harm in enjoying a homemade hot bhaji while sipping your evening tea! So let us make easy onion bhajia this weekend
· 4 large onions.
· 200g of chickpea flour
· 2 tbsp of rice flour
· 1 1/2 tsp salt
· 3 green chillies.
· 4 tsp coriander seeds, crushed finely in a pestle and mortar
· 2 tsp cumin seeds, crushed finely in a pestle and mortar
· 1 lemon, juice only
· 4 tbsp of fresh coriander, chopped.
· 250ml of warm water
· Vegetable oil
Mix all the dry ingredients, add the lemon juice and water slowly until you get the required paste-like consistency.
Slice the onions in a medium thickness.
Heat the oil in a large wide pan.
Pop the onions into the batter and make sure they are evenly coated
Drop a few tablespoonfuls into the hot oil, flip them occasionally to cook evenly and cook until browned.
Delicious crispy bhajis are ready in less than 15 minutes!