north Indian vegetable curry recipes

North Indian Curry Recipes

North Indian Recipes are enjoyed by people everywhere on the planet. With thousands of various dishes to serve, they never leave of demand :)

What makes North Indian Curry Recipes so special? Many exotic curries are often prepared from simple ingredients like dal; Mushrooms, baby corn and soya are often wont to make tasty also as healthy dishes. Usually, as ironic because it could seem, North Indian Curry recipes are in high demand in many parts of South India. Here may be a selection of varied North Indian Curries and Gravies which will easily be prepared by anyone...

Aloo Palak 
Navratana Kurma(Korma) 
Palak Paneer
Cabbage Kofta Curry
Coconut Baigan Masala

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Aloo Palak  
                            

 3 cups chopped spinach       
 2 large onions chopped fine
 2 large potatoes boiled and peeled
 1 tomato grated
 2 green chillies
 1" piece ginger
 1 tsp. juice 
 1/2 tsp. wheat or other flour
 1 tsp. red chilli powder
 1 tsp. cinnamon-clove powder
 1/4 tsp. turmeric powder
 1/2 tsp cumin seeds
 2 pinches asafoetida
 1/2 tsp. garam masala
 1/2 tbsp. butter
 4 tbsp. ghee
 salt to taste

Put the washed spinach during a pan, add little or no water (just a sprinkle) and a pinch of salt. Cover and overboil a high flame for 2 minutes. Cool quickly, or hold under running water during a colander. Put during a mixer, add green chilli and run a flash. Keep slightly coarse, don't make very smooth. Keep aside. Cut the potatoes into big pieces. Heat ghee and fry potatoes till brown. Drain the potatoes, keep aside.

In that hot ghee add the cumin seeds. Add the ginger, onions and fry. Add the tomato and for two minutes.  Add all the dry masalas powders and fry till ghee separates Add spinach and potatoes. When it resumes a boil and add the flour and mix well.  Boil for 2-3 minutes. Add juice. Just before serving heat butter during a small saucepan and add the asafoetida. Pour over the vegetable and blend gently. Serve hot with naan or paratha or cooked rice.

Navratana Kurma(Korma) 

 1 small sweet lemon 
 1 small apple
 1 banana
 2 slices pineapple
 10-15 cashew nuts
 20 raisins
 2 glace cherries for adornment 
 1 tbsp. coriander chopped
 1 tbsp. ghee
 2 cups of peas boiled
 1 large carrot chopped and boiled
 1/2 cup spaghetti sauce 
 1/4 cup curd
 1/4 cup malai(cream)
 3 tbsp. butter
 salt to taste 

Dry Masala:1 tsp. cumin seeds
2 tsp. khuskhus (poppy seeds)
1 tsp. cardamoms

Wet Masala:1 large onion
1/4 cup coconut shredded
3 green chillies

Grind the dry and wet masalas separately. Chop all the fruit fine. Fry cashews in ghee and drain and keep aside. heat butter or ghee and add the wet masala and fry for 1 or 2 minutes. Add the dry masala and salt and fry 1 or 2 more minutes on a small flame. Add the carrots and peas, mix together curd and cream and increase gravy. check that thicken slightly, add fruit, cashews and raisins and boil till the gravy is thick and thus the fat separates. Garnish with cheese, coriander and chopped cherries. Serve hot with naan, roti or paratha.

Palak Paneer

 Spinach - 500 gms
 Onions - 5 medium sized
 Garlic - 2-3 flakes
 vegetable oil - 6-7 tbsps
 Cummin seeds - 1 tbsp
 Paneer - 150-200 gms
 Salt to taste
 Add Garam Masala, jeera Powder, Red Chilli Powder-1/2 tsp of each 

Cook the spinach in water. Drain the water then make a puree of the spinach leaves. Cut 3 big of the onions finely and come them till transparent and fry. Grind the other onion and thus the garlic flakes to a fine paste. Add this paste to the sauteed onions. Also, add the puree and therefore the spice powders. Add some water if necessary. Let boil for a flash or two. Cut the paneer in cubes shape size (preferably big size). Fry this in oil to come till golden brown colour, mix well paneer to the prepared palak. Serve hot with rice or Rotis.

Cabbage Kofta Curry

For Koftas

 1/2 medium-size Cabbage Shredded
 2 tbsp Besan or All-Purpose flour
 Oil for frying
 For Gravy
 1 medium-sized onion
 a bit of ginger
 1 Cardamon
 1 cinnamon stick small
 1 clove
 1 spoon jeera
 1 spoon Dania
 2 medium sizes Tomatoes 

Take the shredded Cabbage during a bowl, add flour & make small round balls with the same. Deep fry the balls within the recent oil & keep aside. In a separate pan heat, 1 tsp of oil & add bay leaves & the paste, salt consistent with taste & bit of sugar. Let the paste cook till the oil separates. Can add little water if the paste is simply too thick. cut the flame add the koftas & Cover till Serving. Before serving garnish with fresh coriander leaves.
Coconut Baigan Masala

 1/2 kg brinjal (small size)
 3-4 onions (cut in big pieces)
 2 tbsp of grated coconut (dried)
 1 whole garlic
 ginger 2 tbsp chilli powder
 1 tsp turmeric powder
 salt to taste
 a small lump of tamarind
 1 tbsp garam masala powder
 1 tsp jeera 


Take all the ingredients to grind it directly in the mixer, don't add water. Add 2 tbsp of oil in the pan and heat it, put the mixture within the pan. Fry the mixture properly. Tput off the pan from the stove and let it cool. Take the brinjal to slit it in 4, fill the mixture within the brinjal. Pour 2 - 3 tbsp of oil in Kadai, heat it then put the stuffed brinjal, cook it. Add little water to the brinjal. if You want to add a piece of jaggery to taste if required. Let it cook for 15-20 minutes. Coconut brinjal masala is prepared