Vegetarian Indian Feast: Lentil Quinoa Burgers, Aloo Gobi, & Carrot Halwa Cupcakes

Step 1: Prepare Burger Patty Base

Heat 1.5 tsp of coconut oil in a pan on medium heat. Grate 2 carrots and 1 red onion using a food processor. Add the grated carrots and onion to the pan. Sauté for 8-10 minutes until almost completely softened. Slice 4-5 cloves of garlic and grate a piece of ginger. Add the sliced garlic and grated ginger to the pan. Season with a generous amount of salt, 1 tsp smoked paprika, 1 tsp chili flakes, and 1 tsp garam masala. Stir well to combine. Finely chop 0.25 cup of fresh parsley and squeeze the juice of half a lime into the mixture. Stir again.

Step 2: Combine Patty Ingredients

Transfer the sautéed vegetable mixture to a food processor. Add 1 cup of cooked quinoa and 0.75 cup of cooked brown lentils. Pulse the mixture about 10 times until it comes together. If the mixture is too wet, add a bit of flour.

Step 3: Cook Burger Patties

Form the mixture into burger patties. Place patties in a hot pan with oil, pushing them away from you to avoid splatter. Cook for 2-3 minutes per side until golden brown and crispy.

Step 4: Prepare Spiced Peanut Spread

In a bowl, combine 1 cup of crunchy peanut butter, 1 tsp chaat masala, and the juice of 1 lime. Whisk until combined. Garnish with chopped peanuts.

Step 5: Assemble Burgers

Toast burger buns. Spread a generous amount of spiced peanut spread on both halves of the bun. Place a cooked patty on the bottom bun. Top with a slice of Panner cheese and a lettuce leaf. Add avocado slices if desired. Place the top bun to complete the burger. Repeat for remaining burgers.

Step 6: Prepare Aloo Gobi Base

Turn a burner to medium-high heat. Add 2-3 tbsp of mustard oil to a pot. Peel and slice fresh ginger. Smash and peel 3 cloves of garlic. Add 1 tsp yellow mustard seeds and 1 tsp cumin seeds to the hot oil. Stir until spices start to pop (about 30 seconds). Add 1 tsp red chili flakes and 1 tsp turmeric. Stir quickly. Add the sliced ginger and smashed garlic to the pot and sauté. Quarter 4 medium tomatoes and add them to the pot. Season with salt and freshly cracked pepper. Stir well. Cover the pot with a lid and cook for 2-3 minutes to draw out liquid from the tomatoes and create a base.

Step 7: Cook Aloo Gobi

Add 2-3 medium diced potatoes and 1 head of cauliflower florets to the pot. Stir well to coat all vegetables with the spice mixture. Season with a generous amount of salt. Cover the pot and cook for 20 minutes, resisting the urge to lift the lid, allowing the steam to cook the potatoes and cauliflower.

Step 8: Garnish Aloo Gobi

Remove the lid. Garnish with thawed frozen peas and fresh cilantro leaves. Serve hot.

Step 9: Prepare Cupcakes - Dry Ingredients

In a bowl, combine 0.75 cup whole wheat flour, 0.5 cup all-purpose flour, 1 tsp baking soda, 0.25 tsp Himalayan sea salt, 0.25 tsp cinnamon, 0.25 tsp nutmeg, 0.25 tsp cloves, and 0.25 tsp green cardamom. Whisk well to combine and infuse the spices into the flour.

Step 10: Prepare Cupcakes - Wet Ingredients

In a separate larger bowl, combine 0.75 cup light brown sugar, 0.33 cup applesauce, 0.25 cup oil, and 2 eggs. Add 1.5 cups of grated carrots. Beat the mixture with a hand mixer until fully combined. Fold in 0.33 cup of chopped pistachios using a rubber spatula.

Step 11: Combine Cupcake Batter and Bake

Add the dry ingredient mixture to the wet ingredient mixture. Fold gently with a rubber spatula until just combined. Line a muffin tin with cupcake liners. Fill each liner with batter using a tablespoon. Bake in a preheated oven at 350°F (≈175°C) (approximately 175°C) (175°C (≈345°F) (approximately 345°F)) for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.

Step 12: Prepare Cream Cheese Frosting

In a bowl, combine 8 oz softened full-fat cream cheese, 0.5 cup icing sugar, the zest of 1 lemon, and 0.25 tsp ground green cardamom. Start mixing with a hand mixer on low speed to combine the cream cheese and sugar. Gradually increase speed. If the mixture is too thick, add about 0.125 cup of milk, a little at a time, until it reaches a smooth and fluffy consistency.

Step 13: Frost and Garnish Cupcakes

Frost the cooled cupcakes generously with the cream cheese frosting. Garnish with chopped pistachios and dried rose petals.

• For burger patties, adjust flour quantity if the mixture is too wet to form patties.

• For Aloo Gobi, do not lift the lid while the potatoes and cauliflower are cooking to allow steam to build and cook vegetables thoroughly.

• For Carrot Halwa Cupcakes, replace eggs and brown sugar with more applesauce for a vegan option.

• Let cupcakes cool completely before frosting to prevent melting.

• Experiment with different spice blends in the burger patties or aloo gobi to suit your taste.

• Add other vegetables like green beans or bell peppers to the aloo gobi.

• Try different nuts for garnish on the cupcakes, such as almonds or walnuts.