VEGETABLES Vegetable dishes
Vegetable curry

Vegetable curry

 Ingredients: 
 2 medium potatoes & 1 medium sweet potato, peeled and cubed
 2 carrots & 1/4 pumpkin peeled and cut 

 1 large onion, diced & 8 green beans, sliced & 1 small eggplant, sliced
 ginger (fresh), finely chopped into (1) tablespoon OR (1 1/2 tablespoons, crushed (jar)
 garlic (fresh), finely chopped into (1 1/2) tablespoons OR (2) tablespoons, crushed (jar) 
 4 tablespoons of canola oil
 14 curry leaves (dry) OR 10 curry leaves (fresh)
 3 tablespoons, tomato paste, mixed with 1 cup of water 
 3 tablespoons of Curry powder, masala- Cape-Malay(Mild) OR Joburg(Med) OR Durban(Hot) OR tablespoons of Garam Masala-Paprika Curry Powder(NO chilli)
 3 Bay leaves & 1 teaspoon of Salt (to taste)

Optional: 375ml vegetable liquid stock

Recipe:     
In saucepan, heat oil on med-high heat and saute onions until soft, add ginger, garlic and curry leaves, saute for 2 minutes, until onions are slightly browning.
Add curry powder, masala and fry, stirring for 2-3 minutes. NB:( if curry powder starts to stick add dash of water)
Add tomato paste mix, stir well. Allow to come to the boil and turn down heat to med-low. Add salt and simmer with covered lid for 8 mins, stirring regularly.
Add potato, sweet potato, pumpkin, carrots, bay leaves and 1 1/2 cups of water (OR, vegetable stock), with half covered lid, simmer for 18-20 minutes. NB:(add vegetable stock instead of water) OPTIONAL
Add green beans and eggplant and more water (if required) and simmer for a further 6-8 minutes or until potatoes are soft.

Cauliflower & potato curry

Cauliflower & potato curry

 Ingredients:
 4 medium potatoes, peeled and cut into quarters 
 1/2 cauliflower, cut into large pieces (florets)
 1 large onion, diced
 ginger (fresh), finely chopped into (1) tablespoon OR (1 1/2 tablespoons, crushed (jar)
 garlic (fresh), finely chopped into (1 1/2) tablespoons OR (2) tablespoons, crushed (jar) 
 4 tablespoons of canola oil
 14 curry leaves (dry) OR 10 curry leaves (fresh)
 3 tablespoons, tomato paste, mixed with 1 cup of water
 3 tablespoons of Curry powder, masala-  Cape-Malay(Mild) OR Joburg(Med) OR Durban(Hot) OR Garam Masala-Paprika Curry Powder (NO Chilli)
 3 Bay leaves & 1 teaspoon of Salt (to taste)

1 can coconut cream (approx. 1 1/2 cups)
Optional: 1 heaped teaspoon of prepared Tamarind (jar) OR soak Tamarind pulp in 100ml of water, remove cocum/pulp, when ready to use(adds zest)

Recipe:     
In saucepan, heat oil on med-high heat and saute onions until soft, add ginger, garlic and curry leaves, saute for 2 minutes, until onions are slightly browning.
Add curry powder, masala and fry, stirring for 2-3 minutes. NB:( if curry powder starts to stick add dash of water)
Add tomato paste mix, stir well. Allow to come to the boil and turn down heat to med-low. Add salt and simmer with covered lid for 8 mins, stirring regularly.
Add potatoes, bay leaves and 1 cup of water and simmer with half covered lid for 18-20 minutes. NB:(add tamarind) OPTIONAL
Add cauliflower florets and coconut milk, (and more water if required) simmer for a further 6-8 minutes or until potatoes are soft.

Baked Beans Masala

Baked Beans Masala

Ingredients: 
 1 can of baked beans, in tomatoe sauce
 1 small onion, diced 
 garlic (fresh), finely chopped into (1/2) teaspoon OR (1) teaspoon, crushed (jar) 
 3 tablespoons of canola oil 
 10 curry leaves (dry) OR 8 curry leaves (fresh) 
 2 tablespoons, tomato paste, mixed with 1/2 cup of water OR 1/2 can of diced tomato NB:(can use less tomato, if you prefer)
 1 teaspoon of Curry powder, masala- Garam Masala- Parika Curry Powder(No chilli) OR Cape-Malay(Mild) OR Joburg(Med) OR Durban(Hot)  
 1/4 teaspoon of Bengali Five Spice
Optional: 1/2 cup of frozen peas OR frozen diced, mixed vegetables
Optional: can add 1/4 cup of evaporated milk(185ml), in last minutes of cooking to add creamy flavour
NB:(USE LESS TOMATO IN RECIPE)

Recipe:     
In saucepan, heat oil on med-high heat and saute onions until soft, add garlic and curry leaves, saute for 2 minutes, until onions are slightly browning.
Add curry powder/masala and Bengali Five Spice, fry, stirring for 2-3 minutes. NB:( if curry powder starts to stick add dash of water)
Add tomato paste mix OR diced tomato, stir well. Allow to come to the boil and turn down heat to med-low, simmer with covered lid for 10 mins, stirring regularly. Cook for an extra 8 minutes if using diced tomato, too soften tomato. Add salt to taste.
Add baked beans and frozen vegetables and simmer with half covered lid for 5 minutes, stirring regularly. Increase simmer time if you prefer vegetables to be softer.
NB: Add evaporated milk in last 2-3 minutes of simmer time. OPTIONAL

Great as a side dish or try dressed over some mash potatoes.


 

Bengali vegetables

Bengali vegetables

 Ingredients: 
 2 large potatoes(peeled) & 1/4 medium pumpkin(skinned) OR mixed variety of vegetables
 Cut vegetables into proportionate pieces. Can steam in microwave for 6-8 mins to reduce cooking time. 
 garlic (fresh), finely chopped into (1/2) teaspoon OR (1) teaspoon, crushed (jar) 
 4 tablespoons of canola oil And 3 tablespoons of butter 
1 1/2 cups of liquid stock, (375ml) chicken, beef or vegetable stock
1  level tablespoon of Bengali Five Spice
1/4 teaspoon of Salt (to taste) and a good pinch of black pepper (to taste)

Optional: Try adding 1 level tablespoon of curry powder, masala for extra flavour, delicious with Cape/Malay(Mild) curry powder.
Optional: 1/4 cup of chopped parsley
OR corriander

Recipe:     
In a saucepan, heat oil and butter on medim heat and saute garlic, for about 2 minutes.
Add Bengali five spice (and curry powder. Optional) and fry, stirring for 3-4 minutes. NB:( if starts to stick add dash of water)
Add stock, salt and pepper, stir well, allow to simmer for 20 minutes, stirring regularly, until moisture is slightly evaporated.
Place vegetables in saucepan and spoon sauce generously over vegetables, tossing regularly thru sauce, while simmering. Cover saucepan with lid between stirring. When vegetables appear close to cooked, remove lid and cook uncovered to evaporate stock/liquid, stirring frequently, until vegetable are cooked thru.
Garnish with chopped parsley OR corriander. OPTIONAL

Delicious, on it's own or as a side dish to compliment any meal. Can prepare any variety of vegetables with this recipe, just add vegetables at appropriate times for cooking. 


 
Paneer- How to make (curd cheese)

Paneer- How to make (curd cheese)

Ingredients:
1 Litre Milk (can use use cow or goats milk) makes approximately 250g Paneer
1 and 1/2 teaspoons of vinegar OR lemon juice
Optional: spices can be added for extra flavour: (1) teaspoon of ground Cumin or 1/2 teaspoon of Chilli powder & pinch of salt

How to prepare Paneer:

  • boil milk in a saucepan
  • when its boiling add vinegar or lemon juice and stir well
  • boil, stirring until milk has completely formed curds, resembling cottage cheese
  • set aside for 5 minutes to cool
  • pour into cotton/muslin cloth over the sink and tie it with a knot.
  • when all water has drained, shape paneer in the cloth into a rectangular block
  • now place cloth under a heavy weight for 2-3 hours to allow paneer to set

Paneer (curd cheese) is now ready to cut into desired pieces. Paneer is best cut into small squares and lightly fried on all sides, until golden and then used to prepare in Indian dishes.

Paneer with spinach

Paneer with spinach

Ingredients:
200g-250g Paneer, cubed bunch of fresh spinach, chopped OR 1 small pack, frozen
1/4 cup of diced red capsicum
1 small zuccinni sliced or section & julianne
2 tablespoons of canola or vegetable oil
1 med-lge onion diced
1 teaspoon of garlic and ginger
2 lge ripe tomatoes diced, finely
1 & 1/2 level tablespoons of Curry Powder, Masala OR 1 tablespoon of Garam Masala-Gourmet- Paprika Curry Powder(NO chilli)
salt, to taste

Recipe:
Heat oil in a pan and fry the paneer pieces until golden in colour.
Set a side.(can use paneer as it is if you prefer)
Now heat the 2 tablespoons of oil in a wok or deep fry pan on medium heat and stir fry onion, garlic and ginger.
Add curry powder and saute for 2 minutes, add tomato, zucchini and capsicum, 1/4 cup of water and salt to taste.
Stir well, braising tomato for 6-8 minutes. 
Add paneer pieces and toss lightly through, then spinach and a dash of water if required (3-4 tablespoons) cook until spinach is ready (approx. 2-3 minutes).
Optional:
can add sliced green chillie with spinach for extra heat or serve dressed with a swirl of sour cream.

Butter beans and potato curry

Butter beans and potato curry

Ingredients: 
 2 cans of butter beans, rinsed well. ( can use all varieties of canned beans)
 2 potatoes, cubed
 1 large onion, diced 
 ginger (fresh), finely chopped into (1/2) tablespoon OR (1 tablespoon, crushed (jar)
 garlic (fresh), finely chopped into (1) tablespoon OR (1 & 1/2) tablespoons, crushed (jar) 
 3 tablespoons of canola oil
 10 curry leaves (dry) OR 8 curry leaves (fresh) 
 1 can of tomato puree and 1 tablespoon of tomato paste
 3 tablespoons of Curry powder, masala- Cape-Malay(Mild) OR Joburg(Med) OR Durban(Hot) OR Garam Masala- Paprika Curry Powder(NO chilli)

1 teaspoon Bengali Five Spice
 3 Bay leaves & 1/4 teaspoon of Salt (to taste)
Optional: 375ml vegetable liquid stock instead of water. And you can add evaporated milk for creamy taste.

Recipe:     
In saucepan, heat oil on med-high heat and saute onions until soft, add ginger, garlic and curry leaves, saute for 2 minutes, until onions are slightly browning.
Add curry powder, masala and Bengali Five Spice and fry, stirring for 2-3 minutes. NB:( if curry powder starts to stick add dash of water)
Add the can of tomato puree and tomato paste, stir well. Allow to come to the boil and turn down heat to med-low. Add salt and simmer with covered lid for 8-10 mins, stirring regularly. Important to cook tomato to produce a rich sauce.
Add potatoe, bay leaves and 1 cup of water (OR, vegetable stock), with half covered lid, simmer for 15 minutes or until potatoes are nearly cooked. NB:(add vegetable stock instead of water) OPTIONAL
Add beans and a little more water (if required) and simmer for a further 10 minutes or until potatoes are soft and ready. NB:(add evaporated milk in last 3 minutes of cooking) OPTIONAL

Vegetable Breyarni (Biryani)

Vegetable Breyarni (Biryani)

Ingredients:

1 large onion, sliced  and 1 large onion, diced and 1 red capsicum, sliced

Approx. .800g of vegetables, cut into desired pieces ( cauliflower, zucinni, eggplant, green beans)

3 medium potatoes and 2 carrots,(OR sweet potato) peeled and cut into quarters  
ginger (fresh), finely chopped into (1) tablespoon OR (1 1/2 tablespoons, crushed (jar)
garlic (fresh), finely chopped into (1 1/2) tablespoons OR (2) tablespoons, crushed (jar) 
4 tablespoons of canola oil             

14 curry leaves (dry) OR 10 curry leaves (fresh)
3 tablespoons, tomato paste, mixed with 1 cup of water 
(1) sachet of 'idospices' Biryarni Masala
 1 teaspoon of Salt (to taste)
 1 cup of plain yogurt
  

 2 sprigs mint, use leaves, chopped and 6 thyme sprigs   
 1 can of brown lentils (rinse well)
 2 & 1/2 cups of rice (Refer to traditional yellow rice recipe for preparation)
 OR Rinse rice well, add water for cooking and mix with (1) teaspoon of turmeric (Parboiled rice is best used, seperates better)

Recipe:  
Saute, sliced oinion and sliced capsicum in a little butter and set a side.
In saucepan, heat oil on medium-high heat and saute the diced onion until soft, add ginger, garlic, curry leaves and saute for another 2 minutes, until onions are slightly browning then add potatoes and carrots and fry for approx. 8 mins. Once slighty browned on all sides,
 then add Biryani Masala sachet and mix well for 2-3 minutes, if starts to stick, add a dash of water. (can test potatoes and carrots with a sharp knife, need to have potato and carrot slightly firm in middle).
Add tomato paste mixture and mix well, turn down to a lower heat and simmer, adding other vegetables to sauce at desired cooking times for each vegetable, approximately 4-5 minutes. Cover with lid and cook vegetables. (can add a little water if required, but the sauce must remain thick and rich, try not to overcook vegetables, as they will cook further in oven) NB: Total cooking time for vegetables with potatoes and carrots should not be more than 18 mins to ensure that potatoes and carrots are not over cooked and too soft.
Drain and rinse canned lentils and add to sauce. 


In a large thick based pot (oven proof), proceed as follows:
Layer 1/3 of cooked rice and add the vegetables and spread over rice. Distributing the fried potatoes and carrots evenly and proceed with thyme and mint over vegetables. Spread balance of rice over vegetables. Spread the sauted onion and capcicum and add 1/2 cup of water. Cover opening of pot with foil to make it air-tight. Cover with lid and place in an oven set at 180 degrees celcius for 30 minutes.
Baking is required for moisture to evaporate, check if cooked by inserting a knife and if it comes out clean, then breyarni is ready. Mix well before serving.

 approx 8 servings
Serve with sambals and dhal
Garnish with coriander

Chickpea curry

Chickpea curry

 Ingredients: 
 250g dried chickpeas soak overnight in 5 cups of water
 OR 3 cans of chickpeas, rinsed well 
 1 large onion, diced and half onion, sliced, soak in bowl of hot water for 10 minutes, and drain
 ginger (fresh), finely chopped into (1) tablespoon OR (1 1/2 tablespoons, crushed (jar)
 garlic (fresh), finely chopped into (1 1/2) tablespoons OR (2) tablespoons, crushed (jar) 
 4 tablespoons of canola oil
 14 curry leaves (dry) OR 10 curry leaves (fresh)  and 2 pieces of cassia bark(cinnamon)
 1 can of crushed tomato & 2 tablespoons, tomato paste, mixed with 1/2 cup of water
 1/2 tablespoon, Bengali five spice AND 3 tablespoons of  Cape-Malay(Mild) OR
  Joburg (Med) OR Durban(Hot) OR Garam Masala- Paprika Curry Powder(No Chilli)
 3 Bay leaves & 1/2 teaspoon of Salt (to taste)

Optional: 3/4 teaspoon of mangoe powder
Optional: 1/4 cup of chopped corriander

Recipe:     
In saucepan, heat oil on med-high heat and saute diced onions and  cassia bark for 2-3 minutes, add ginger, garlic and curry leaves, saute for 2 minutes, until onions are slightly browning.
Add curry powder, masala and Bengali five spice, fry, stirring for 2-3 minutes. NB:( if curry powder starts to stick add dash of water)
Add canned tomato, stir well. Allow to come to the boil and turn down heat to med-low. Add salt and bay leaves, simmer with covered lid for 8-10 mins, stirring regularly.
Add tomato paste mix, soaked chickpeas with liquid (OR canned chickpeas) and 1/2 cup of water, simmer for 45 minutes with half covered lid, stir frequently. NB: If using canned chickpeas simmer for only 12-15 minutes with 1/2 cup of water, stirring gently. NB:(add mangoe powder) OPTIONAL
Cook until chickpeas are tender, add more water during simmer time if required. Add sliced onion before serving. NB: add chopped corriander to serve. OPTIONAL

Dhal Curry

Dhal Curry

 Ingredients: 
 200g Channa dhal -rinse well, soak overnight in 1 litre of water OR Dried Red Lentils, only need to boil for 15-20 mins until soft.
 1 teaspoon of tumeric powder
 1 large onion, diced
 ginger (fresh), finely chopped into (1/2) tablespoon OR (1 ) tablespoons, crushed (jar)
 garlic (fresh), finely chopped into (1) tablespoons OR (1 & 1/2) tablespoons, crushed (jar) 
 3 tablespoons of canola oil
 14 curry leaves (dry) OR 10 curry leaves (fresh)
 1/2 can of diced tomato AND 2 tablespoons, tomato paste, mixed with 1 cup of water
 3 level tablespoons of Curry Powder, Masala- Cape-Malay(Mild)OR Joburg(Med) OR Durban(Hot) OR Garam Masala- Paprika Curry Powder(No Chilli)
 1 level tablespoon, Bengali Five Spice 

 3 Bay leaves & 1 teaspoon of Salt (to taste)
Optional: 2 green chillies, chopped (remove seeds, to reduce heat) AND 1/4 cup of chopped coriander

Recipe:     
Mix tumeric and a pinch of salt in 500ml of water in a saucepan, add dhal and bring to the boil, simmer on low-medium heat for 25-30 minutes or until soft, stirring regularly. Set aside.
NB: If using Red Lentils will require less simmer time to become soft, add extra tumeric for colour.

Heat oil on med-high heat, in separate saucepan and saute onions until soft, add ginger, garlic and curry leaves, saute for 2 minutes, until onions are slightly browning.
Add Curry Powder, Masala and Bengali Five Spice and fry, stirring for 2-3 minutes. NB:( if curry powder starts to stick add dash of water)
Add tomatoes and tomato paste mix, stir well. Allow to come to the boil and turn down heat to med-low. Add bay leaves and salt, then simmer with covered lid for 15-20 mins, stirring regularly.
Add dhal and 1/2 cup of water, stir well and simmer for 15 minutes on low heat, with a half covered lid, stirring regularly. NB:(add green chillies) OPTIONAL.
NB:
Can add diced vegetables, fresh or frozen for extra flavour and texture to Dhal.
Cook until grains are very soft and water is slightly evaporated, dhal should remain semi-separate, add more water to cook longer if required. NB:(garnish with fresh coriander)
Egg curry

Egg curry

 Ingredients: 
 8 Eggs, hard boiled, remove shell, cut into halves
 1 large piece of cassia bark(cinnamon) approx. 5cm
 1 large onion, diced
 ginger (fresh), finely chopped into (1/2) tablespoon OR (1 tablespoons, crushed (jar)
 garlic (fresh), finely chopped into (1) tablespoons OR (1 & 1/2) tablespoons, crushed (jar) 
 4 tablespoons of canola oil
 14 curry leaves (dry) OR 10 curry leaves (fresh) 
 1 can crushed tomato and 1 tablespoon of tomato paste
 2 tablespoons of Curry powder, masala- Cape-Malay(Mild) OR Joburg(Med) OR Durban(Hot) OR 1 tablespoon Garama Masala-Paprika Curry Powder
 juice of 1/2 a lime and Salt (to taste)

Optional: 185ml can, evaporated milk

Recipe:     
In saucepan, heat oil on med-high heat and saute onions until soft, add ginger, garlic, curry leaves and cassia bark(cinnamon), saute for 2 minutes, until onions are slightly browning.
Add curry powder, masala and fry, stirring for 2-3 minutes. NB:( if curry powder starts to stick add dash of water)
Add crushed tomato and tomato paste, stir well. Allow to come to the boil and turn down heat to med-low. Add salt and simmer with covered lid for 8 mins, stirring regularly.
Add 1/2 cup of water and with half covered lid, simmer for a further15 minutes.
Add lime juice, taste and add more salt if necessary. NB:(add evaporated milk, bring to the boil) OPTIONAL. Remove saucepan from heat, gently lay in hard boiled eggs, serve.

Home  ·  Curry Powder, Masala  ·  About Us  ·  Contact Us  ·  Shipping  ·  Privacy Policy  ·  Links
Australian Owned & Operated Business. 
Copyright © Naidoo Spices, Queensland, Australia
customer.support@idospices.com