4 Easy Vegan Dinner Ideas | Recipes By Food For Mood скачать в хорошем качестве

4 Easy Vegan Dinner Ideas | Recipes By Food For Mood

4 Easy Vegan Dinner Ideas | Recipes By Food For Mood Gobi Masala Recipe Ingredients: 1 medium cauliflower (cut into floret) 1 medium onions (finely sliced) 2 tomatoes (pureed or finely chopped) 1 tbsp ginger-garlic paste 2-4 green chilies (optional) 1/2 tsp turmeric powder 1 tsp red chili powder 1 tsp cumin powder ½ tsp black pepper 1/2 tsp cumin seeds 1 tsp garam masala ¼ tsp ajwain ¼ tsp kalonji seeds Salt to taste ½ cup oil Fresh coriander leaves (for garnish) ½ tsp vegetable salt ( optional) Instructions: Prep the Cauliflower: Wash and cut the cauliflower into medium florets. Drain and set aside. Make the Masala Base: Heat oil in a pan. Add ginger, garlic paste and saute. Add chopped onions and sauté until translucent. Add Spices & Tomatoes: Add the tomato puree/chopped tomatoes. Cook until the oil separates (5–7 minutes). Add salt,turmeric powder,red chili powder,jeera,kalonji seeds,cumin powder, black pepper and ajwain and cook for 2-3 minutes. Cook the Gobi: Add the cauliflower florets to the masala. Mix gently so the masala coats the florets. Cover and cook on low-medium heat for 15–25 minutes until the cauliflower is tender. Finish: Sprinkle garam masala and mix gently. Add green Chillies. Garnish with chopped coriander leaves. Add vegetable salt for extra flavour. (optional) Cook for 1 more minute to get the aroma of garnishing. Tinde Masala Curry 🥬 Ingredients: Tinde (Indian round gourd) –1 kg peeled and quartered Onion – 2 medium, finely chopped Tomato – 2 medium, finely chopped or pureed Ginger-garlic paste – 1 tsp Green chili 2, finely chopped (optional) Zeera powder 1 tsp Turmeric powder – ½ tsp Red chili powder – 1 tsp (adjust to taste) Garam masala – ½ tsp Salt – to taste Oil –1/4th cup Water – 1 to 1½ cups (for gravy) Fresh coriander leaves – for garnish 👩‍🍳 Instructions: Prep the tinde: Peel the tinde, remove the top and bottom, and cut into quarters. Set aside. Sauté the base: Heat oil in a kadhai or deep pan. Add chopped onions and sauté till golden brown. Add ginger-garlic paste and green chili. Cook for a minute till the raw smell disappears. Add spices and tomatoes: Add turmeric, red chili, and zeera powder.add salt to taste Mix well and add the chopped or pureed tomatoes. Cook till the oil starts separating from the masala. Cook the tinde: Add the chopped tinde and mix well to coat them in the masala. Sauté for 2-3 minutes, then add 1 to 1½ cups of water (depending on how much gravy you prefer). Simmer: Cover the pan with a lid and cook on medium heat for 15-20 minutes or until the tinde are soft and cooked through. Stir occasionally and add more water if needed. Final touch: Once the curry is cooked and the gravy has reached your desired consistency, sprinkle garam masala and mix well. Garnish with chopped coriander leaves.