Three Delicious Indian Vegetarian Dishes

Step 1: Prepare Cabbage and Potatoes

Shred the cabbage using a mandoline or knife. Peel the potatoes and chop them into 1 cm cubes. If preparing in advance, soak the chopped potatoes in cold water to prevent browning.

Step 2: Temper Spices for Cabbage Curry

Heat 2 tablespoons of oil in a pan. Add 1 tsp mustard seeds and 1 tsp cumin seeds. Allow them to crackle. Add 1/4 tsp asafoetida (hing) and 1 tbsp minced ginger. Stir briefly.

Step 3: Add Tomatoes and Dry Spices

Add 1/2 cup canned tomatoes (or chopped fresh tomatoes) to the pan. Add 1/2 tsp ground turmeric, 1 tsp chili powder (or to taste), salt to taste, and 1/2 tsp sugar. Stir well and bring to a gentle simmer. Cook uncovered until the oil begins to separate from the tomatoes, about 5-7 minutes.

Step 4: Cook Cabbage and Potato Curry with Ice Lid

Add the chopped potatoes and shredded cabbage to the pan. Stir to coat all the vegetables in the tomato masala. Cover the pan with a tight-fitting lid or a plate filled with ice. Cook over low heat, stirring at the 5-minute mark. Continue cooking until the cabbage and potatoes are meltingly tender, cooked in their own juices. This technique helps preserve natural flavors.

Step 5: Finish Cabbage and Potato Curry

Give the curry a final stir-fry over high heat, stirring constantly, until any excess moisture evaporates. Some browning of vegetables will add extra flavor. Stir in 2-3 chopped green chilies (optional) and 1/4 cup fresh coriander. Stir once more and serve.

Step 6: Pan-Fry Paneer for Masala Paneer

Cut 200g paneer into cubes. Heat 2 tbsp ghee (or oil) in a pan. Add the paneer cubes and pan-fry until golden brown on all sides. Remove the paneer from the pan and set aside.

Step 7: Prepare Aromatics for Masala Paneer

Strip 10-12 curry leaves from their stems and finely chop them. Keep the remaining ghee in the pan. Add 1 tsp cumin seeds, 1/2 tsp coarsely ground black pepper, 1 tbsp minced ginger, 1 tbsp minced garlic, 2-3 slit green chilies (or to taste), and 1/4 cup chopped fresh coriander leaves and stems. Add 1 medium finely chopped onion and 1/4 tsp asafoetida (hing). Stir well and cook over medium heat for 4-5 minutes until the onions start to turn golden. Add a pinch of salt to speed up the browning process.

Step 8: Add Tomato and Dry Spices for Masala Paneer

Add 1 medium chopped tomato to the pan. Continue to stir and cook for a further 4-5 minutes until the tomato becomes soft and mushy. Add 1/2 tsp ground turmeric and 1 tsp garam masala. Stir and cook for another couple of minutes, stirring constantly to prevent spices from burning. If the mixture starts to burn, add a tiny splash of water.

Step 9: Combine Paneer with Masala

Add the fried paneer cubes to the masala. Sprinkle with a little fresh coriander. Stir to coat the paneer in the spicy masala and heat everything through until the paneer chunks are soft and squishy. Serve hot.

Step 10: Wash and Soak Mung Beans

Wash 1 cup of mung beans thoroughly under running water, changing the water a couple of times until it runs fairly clear. Place the washed mung beans in a bowl. Add 1/4 tsp baking soda and cover with hot water. Soak for 30 minutes.

Step 11: Prepare Green Aromatic Paste

In a pestle and mortar, pound 3-4 chopped green chilies (or to taste), 4-5 garlic cloves, 1 inch piece of ginger, and 1/4 cup fresh coriander stems to a coarse pulp. Alternatively, use a blender or grinder.

Step 12: Cook Aromatics for Mung Bean Curry

Heat 2 tbsp ghee (or oil) in a pan. Add 1 tsp cumin seeds and allow them to sizzle. Add 1/4 tsp asafoetida (hing). Add the green aromatic paste and cook for a couple of minutes over medium heat, stirring constantly. Add 1 medium chopped fresh tomato and cook for another couple of minutes until the tomatoes thicken slightly.

Step 13: Cook Mung Beans

Drain the soaked mung beans and add them to the pan with the aromatics. Stir well to combine. Top up with 3-4 cups of boiling hot water. Bring to a boil, then cover with a tight-fitting lid and simmer for 30-40 minutes until the beans have softened.

Step 14: Season and Whisk Mung Bean Curry

Once the beans are soft, add 1/2 tsp ground cinnamon, 1/2 tsp ground turmeric, and salt to taste (add salt after beans are cooked). Add 1 tbsp kasuri methi. Begin to beat the curry with a balloon whisk until it's thick and creamy, breaking down some of the beans to release starches and create a cohesive, velvety texture. Adjust consistency with more hot water if needed.

Step 15: Prepare Garlic Tadka

Thinly slice 5-6 garlic cloves into wafer-thin pieces. Heat 2 tbsp ghee in a small pan until smoking hot. Add 1/2 tsp cumin seeds. Turn the heat down to low and add the sliced garlic. Stir constantly until the garlic turns a very pale golden color. Switch off the heat as the garlic will continue to cook in the residual heat. Add 1 tbsp fresh coriander leaves for color and freshness.

Step 16: Serve Mung Bean Curry

Pour the aromatic garlic tadka over the creamy mung bean curry. Serve immediately with your favorite Indian breads like roti, paratha, or naan.

• Soak chopped potatoes in cold water to prevent browning if preparing in advance.

• The 'ice lid' technique for cabbage and potato curry helps vegetables cook in their own juices, preserving flavor and moisture.

• When pan-frying paneer, be careful as it tends to hiss and spit.

• Add a pinch of salt to onions to speed up browning.

• When making mung bean curry, always add boiling hot water, not cold, to prevent beans from hardening.

• Adjust the consistency of the mung bean curry with hot water to your preference.

• When making garlic tadka, cook garlic to a pale golden color and remove from heat quickly to prevent bitterness as it continues to cook off-heat.

• For Cabbage and Potato Curry, use any white or green cabbage. You can cook with a traditional lid if preferred.

• For Masala Paneer, use oil instead of ghee for pan-frying paneer. You can add curry leaves whole instead of chopped. Enjoy with roti, naan, or paratha.

• For Mung Bean Curry, if mung beans are unavailable, use green lentils (masoor dal) or moth beans. Adjust water for a thinner dal consistency if desired.