30 November 2020

Cauliflowers in Indian Leafy Greens Gravy ( VEGAN & GLUTEN FREE )

           

a vegetarian side dish using Cauliflowers in the winter leafy greens based gravy, perfect for festive time (without onion & garlic) 





Yesterday I had shared a recipe quite similar to the most popular Indian side dish Palak paneer as "Paneer Curry using Cauliflower leaves".


Here is another green curry in Indian style. This is quite similar to palak paneer in look wise, but no paneer is used here. Instead of that I have used some fresh cauliflower florets. Also along with spinach aka palak, I have used some other greens like mustard leaves (sarson saag) and fenugreek leaves (methi saag).


Keep an eye on below tips while choosing the leafy greens :


      Always pick the fresh and tender green leaves.
    ✔  Discard the stems from all the leaves ( this adds more bitterness in the curry).




    Dietary note :


      ✔ Vegan
      ✔ Side dish
      ✔ Gluten free
      ✔ Vegetarian
      ✔ Without onion & garlic

      Steps to make this dish -


      First make a fine paste of the roughly chopped tomatoes, soaked cashew, 1 bay leaf, roughly chopped ginger in a blender jar. Next in a pan enough water is heated to blanch all the leaves. When the leaves start to wilt, immediately these are transferred to a bowl full of water (to retain the green color). After cooling down, a smooth puree is prepared along with the green chilies. After that, heat oil in a pan and fry the cauliflower florets until lightly golden color. Transfer all the fried florets to a plate.




      Into the remaining oil in the pan add 1 bay leaf, cinnamon stick, cardamom pods, cloves and cumin seeds. When the spices start to splutter, add tomato paste and saute for 1 minute. Then add turmeric powder, garam masala powder and mix well. Allow to cook for 4-5 minutes over low-medium heat or till oil comes out from the masala. Next add the puree, 1/2 cup water, sugar and salt. Mix well and then add the fried cauliflower florets. Give a quick mix again and allow to cook for 5-10 minutes over low heat. The dish is ready by now to serve !


      Serving suggestion -


      Like palak paneer, this is quite eye catchy for the green color of the gravy. It pairs so well with paratha, poori, roti or even with any type of rice.

      The cashews here add a nice creaminess in the curry and also balance perfectly the bitterness of the leaves along with sugar.

      As the winter is here and the leafy greens are plentifully available in markets, so do make this cauliflower curry soon sometime !

        The event related to this post :






        Monday is here again and thFoodie Monday Blog Hop team has decided the 274th theme as 'Winter Veggieswhich is suggested by me this time. So I have chosen cauliflower as winter vegetable and winter greens like spinach, mustard leaves and fenugreek leaves. Hence the final dish is Cauliflowers in Indian Green Base which is contributed for the theme.





        And, yes !!!

        If you like the recipe shared here and give a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

        Now let’s go through how to make this "Cauliflowers in Indian Leafy Greens Gravy" at home 👇


        : Recipe Card :


        Cauliflowers in Indian Leafy Greens Gravy ( VEGAN & GLUTEN FREE )
        Author
        Sasmita
        Prep time
        20 Min
        Cook time
        35 Min
        Total time
        55 Min
        Print

        Cauliflowers in Indian Leafy Greens Gravy ( VEGAN & GLUTEN FREE )

        a vegetarian side dish using Cauliflowers in the winter leafy greens based gravy, perfect for festive time (without onion & garlic)

        Ingredients

        • Cauliflower floret (medium) 1.5 cup
        • Spinach leaf (palak) (tightly packed) 1 cup
        • Fenugreek leaf (methi) (tightly packed) 1/2 cup
        • Mustard leaf (sarso) (tightly packed) 1/2 cup
        • Tomato (roughly chopped) 2 no.
        • Cashew (soaked) 10-12 no.
        • Ginger (roughly chopped) 1 inch
        • Green chili 2-3 no.
        • Garam masala powder 1 tsp
        • Turmeric powder 1/4 pinch
        • Cumin seed 1 tsp
        • Bay leaf 2 no.
        • Cinnamon stick 1 inch
        • Cardamom 2 no.
        • Clove 2 no.
        • Sugar (optional) 1/4 tsp
        • Oil 2 tbsp
        • Salt as needed
        • Water as needed

        Instructions

        1. In a blender jar take roughly chopped tomatoes, soaked cashew, 1 bay leaf, roughly chopped ginger and make a fine paste. Keep aside.
        2. Next in a pan heat enough water.
        3. When it comes to boil, add salt and all the leaves.
        4. Blanch the leaves for 1-2 minutes or until wilted and immediately transfer to a bowl full of water (to retain the green color).
        5. When cools down, put in a blender jar along with green chili.
        6. Make a smooth puree and keep aside.
        7. Now heat oil in a pan and fry the cauliflower florets until lightly golden color.
        8. Transfer to a plate and keep aside.
        9. Into the remaining oil in the pan add 1 bay leaf, cinnamon stick, cardamom pods, cloves and cumin seeds.
        10. When the spices start to splutter, add tomato paste and saute for 1 minute.
        11. Then add turmeric powder, garam masala powder and mix well.
        12. Allow to cook for 4-5 minutes over low-medium heat or till oil comes out from the masala.
        13. Next add the puree, 1/2 cup water, sugar and salt.
        14. Mix well and then add the fried cauliflower florets.
        15. Give a quick mix again and allow to cook for 5-10 minutes over low heat.
        16. Turn off heat and serve hot with any plain rice, jeera rice or even paratha, roti, naan !

        Notes:

        The sugar addition is optional. It is added to balance the bitterness of the leaves.

        Adjust the spiciness by adding less / more green chilies.

        Instead of cashew, same amount of almonds can be opted too.

        spinach, methi leaves, mustard leaves, festive friendly, cashew, tomato based gravy, Indian Green gravy
        Vegetarian, side dish, gluten free, cauliflower, vegan, no onion and garlic,
        Indian
        Did you make this recipe?
        Tag @firsttimercook on instagram and hashtag it #firsttimercook





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        29 November 2020

        Paneer Curry using Cauliflower Leaves

              

        an interesting twist to the most popular Palak Paneer by using the tender cauliflower leaves



        Winter and leafy vegetables!


        The chilly winters are here. Hence the grocery stores are flooded with seasonal produce. One of the best things about winter produce is the wide array of fresh vegetables. From cabbage, broccoli, cauliflower, beetroot to a wide variety of greens (saag in Hindi) like palak (spinach), methi (fenugreek), sarso (mustard), etc. are the few to mention here from this season. I love this winter season specifically as it brings a whole lot of greens with its amazing nutritional value.

        Today's post is using the green leaves of the cauliflower. If you like palak paneer in a vegetarian menu spread, then here I have come up with an interesting twist to that dish. No one will guess that this paneer curry is not prepared using spinach aka palak.

        What is the difference between this curry and palak paneer?


        After washing and cleaning store-bought cauliflowers, I simply discard the green leaves of it and keep the cauliflower head in the refrigerator. This time, while doing that an idea came to my mind as instead of throwing out why not to use in our recipes?

        And voila !! here is the recipe using those leaves. I have used the tender cauliflower leaves instead of palak/spinach leaves to make a palak paneer kind of dish. Hence the dish is Paneer Curry using Cauliflower Leaves. The color and taste of the curry here are quite similar to that of palak paneer.




        Ingredients needed here -

        • Cauliflower leaf - Discard the outer leaves of a whole cauliflower and pick the tender inner ones. 
        • Paneer cube - Paneer cubes can be added either directly to the curry or after frying a bit until lightly golden color from all the sides.
        • Masala paste - Onion, tomato, and ginger-garlic paste is used here.
        • Green chili - Adds the spiciness in the curry. Adjust as required by adding less / more green chilies.
        • Spice powder - I have used turmeric powder, coriander powder, garam masala powder here.
        • Whole spice - I have used cumin seeds, bay leaf, clove, cinnamon stick.
        • Cream - Any cream can be used here to give that extra creaminess in the curry. Instead of cream, milk can be added too.
        • Butter & oil - Both are used here.
        • Sugar - This addition is optional. It is added to balance the bitterness of the leaves along with the cream.
        • Salt - It balances the taste of the whole dish.
        • Water - to blanch the leaves and adjust the consistency of the curry.

        What are the steps to make this paneer curry?


         Make the puree of the leaves -

        In a pan heat enough water. When it comes to boil, add salt and the tender cauliflower leaves. Blanch the leaves for 1-2 minutes or until wilted and immediately transfer to a bowl full of water (to retain the green color). When cools down, put it in a blender jar along with green chili. Make a smooth puree out of it and keep it aside.

        ➤ Prepare the paneer cubes -

        Heat oil in a pan and put the paneer cubes. Fry the paneer cubes until lightly golden color from all the sides over low-medium heat. Transfer to a plate and keep aside.

        ➤ Make the curry -

        Into the same pan (with the remaining oil in the pan), add butter. When butter melts add bay leaf, cinnamon stick, clove, and cumin seeds. Soon the spices start to splutter, then add finely chopped onion. Saute until translucent and then add the onion-tomato paste along with the ginger-garlic paste. Allow cooking for 1 minute. Then add turmeric powder, coriander powder, garam masala powder. Mix and allow to cook till oil comes out from the masala paste over low-medium heat. Now add the puree, 1/2 cup water, sugar, and salt. Mix well and then add the paneer cubes. Give a quick mix again and allow to cook for 5-10 minutes over low heat. Finally, turn off the heat and add the cream. Mix gently and the dish is ready to serve!




          Dietary Notes :


          ✔  Vegetarian
          ✔  Side dish
          ✔  Gluten-free
          ✔  Make-ahead recipe

          💡Tips to keep the green color in the curry?


          👉 Don't blanch the leaves for a long time, Once start to wilt take out from the pan and dip them in a bowl full of water.
          👉 Don't cover the pan at any point in time during cooking.
          👉 Add a very less amount of turmeric powder.
          👉 Don't use whole red chili / red chili powder.
          👉 Always prefer green chili for the spiciness in the curry.





          Serving suggestion -


          Paneer cooked with the cauliflower tender leaves and spices is so creamy and is a flavorful curry. This pairs very well with naan, roti, paratha, or even ghee rice, jeera rice, etc. 

          The cream perfectly cuts down the bitterness of the leaves and at the same time makes it richer in look and texture. So when these greens are easily available during winter days, then why not include them in the recipe like this Paneer curry. Make sometime surely for a change and I can assure you no one will guess which greens are used in the curry here!

          Event-related to this post :




          Well, the November month challenge in the 'Shhhhh Cooking Secretly Challenge' group was 'Fresh Winter Veggies'. The theme was suggested by Preethi Prasad, is a kind-hearted co-blogger and I like her most recipes. Well for the current theme, I was partnered with Narmadha (blogs at Nams Corner) who gave me 2 secret ingredients as Garam Masala Powder & Turmeric Powder and I gave her Kohlrabi & Red chili. Do check this Kohlrabi Poriyal prepared by her 😊 And as usual, using my two ingredients I have come up with Paneer Curry using Cauliflower Leaves for theme contribution.




          And, yes !!!

          If you like the recipe shared here and give a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

          Now let’s go through how to make "Paneer Curry using Cauliflower Leaves" at home 👇


          : Recipe Card :


          Paneer Curry using Cauliflower Leaves
          Author
          Sasmita
          Prep time
          20 Min
          Cook time
          30 Min
          Total time
          50 Min
          Print

          Paneer Curry using Cauliflower Leaves

          an interesting twist to the most popular Palak Paneer by using the tender cauliflower leaves

          Ingredients

          • Cauliflower leaf (tender one) (tightly packed) 2 cup
          • Paneer cube 1.5 cup
          • Tomato (medium) 1 no.
          • Onion (medium) 2 no.
          • Ginger-garlic paste 2 tsp
          • Green chili 3-4 no.
          • Turmeric powder 1/4 tsp
          • Coriander powder 1/2 tsp
          • Garam masala powder 1 tsp
          • Cumin seed 1/2 tsp
          • Bay leaf 1 no.
          • Clove 2 no.
          • Cinnamon stick 1 inch
          • Cream 2 tsp
          • Butter 1 tbsp
          • Oil 1 tbsp
          • Sugar 1/4 tsp
          • Salt as needed
          • Water as needed

          Instructions

          1. Make a fine paste of 1 onion and 1 tomato. Keep aside.
          2. Finely chop the other onion and keep aside.
          3. In a pan heat enough water.
          4. When it comes to boil, add salt and the tender cauliflower leaves.
          5. Blanch the leaves for 1-2 minutes or until wilted and immediately transfer to a bowl full of water (to retain the green color).
          6. When cools down, put it in a blender jar along with green chili.
          7. Make a smooth puree and keep aside.
          8. Now heat oil in a pan and fry the paneer cubes until lightly golden color from all the sides.
          9. Transfer to a plate and into the remaining oil in the pan, add butter.
          10. When butter melts add bay leaf, cinnamon stick, clove, and cumin seeds.
          11. Soon the spices start to splutter, then add finely chopped onion.
          12. Saute until translucent and then add the onion-tomato paste along with the ginger-garlic paste.
          13. Allow cooking for 1 minute.
          14. Then add turmeric powder, coriander powder, garam masala powder.
          15. Mix and allow to cook till oil comes out from the masala paste over low-medium heat.
          16. Now add the puree, 1/2 cup water, sugar, and salt.
          17. Mix well and then add the paneer cubes.
          18. Give a quick mix again and allow to cook for 5-10 minutes over low heat.
          19. Turn off the heat and add the cream.
          20. Mix gently and serve hot with naan/jeera rice!

          Notes:

          The sugar addition is optional. It is added to balance the bitterness of the leaves along with the cream.

          Paneer cubes can be added directly to the curry without frying a bit.

          Adjust the spiciness by adding less / more green chilies.

          Instead of cream, milk can be added too.

          Paneer curry, Vegetarian Side dish, Winter green,
          Vegetarian, side dish, Cauliflower leaves, gluten free,
          Indian
          Did you make this recipe?
          Tag @firsttimercook on instagram and hashtag it #firsttimercook






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          28 November 2020

          Beetroot, Carrot Soup (VEGAN & GLUTEN FREE)

               

          a hearty and pretty color soup with all the goodness from beetroot and carrot






          Winter is on full phase these days, so we all can think about all things those are warm and comforting. And when it is about comfort during the winters, there is absolutely nothing like having a steaming bowl of soup. It can be indulgent as well as healthy with flavors and textures that make it a great comfort food. During the winter, soup is an ideal way to boost our health as it is packed with veggies, easy to follow and budget-friendly to prepare too. So just forget about boring tinned soups and prepare the soup at home for ultimate flavor and comfort that will add some excitement to those dull winter days. These are a whole meal in itself depending upon the ingredients used. Just add as much or as little according to own needs and then one can have a quick meal or a snack all ready to be savored.


          Beetroot & Carrot Soup !!


          This is a delicious soup made using two root vegetables Carrot and Beetroot. As the winter is here, so nothing beats the seasonal vegetable like beetroot, carrot ! The goodness of beetroot and carrot are loaded in this soup. While Beetroots are rich in nutrients like calcium, iron, fiber, anti-oxidants; carrots are an excellent source of vitamin A. So this soup is an excellent choice for children as it benefits their vision, skin and immune system. In addition to this, the soup also has a bright color and thus making it very attractive. Completely vegan and gluten free also it is.





          What are the steps to make this hearty and pretty color soup ?


          First in a pressure cooker, oil is heated. The grated ginger is added and sauted a bit (keeping an eye on it not to burn). Then the chopped beetroot & carrots, green chilies are added and sauted for 3-4 minutes. After that 1 cup of water is added along with salt and pressure cooked till the vegetables are well done. 

          When it cools down, a puree is prepared in a blender jar. To get rid of any chunks, one can here strain the puree if desired. The puree is then put in a pan and the consistency is adjusted by adding water. The seasoning is balanced and again allowed to get a quick boil. It is all done by now to serve !




          Dietary note :


            ✔ Vegan
            ✔ Warm soup
            ✔ Gluten free
            ✔ Simple and easy to make
            ✔ Without onion and garlic
            ✔ Low oil recipe


            Serving suggestion -


            This soup not only soothe our soul but also are extremely healthy for the body. This is super easy to prepare ! So whether looking for a light and easy comfort meal in the chilly winter, a bowl of this type of soup can always come handy. Sometimes I have this beetroot soup as it is and on the other moment, I love to add some croutons. For any chilly winter celebration time, this soup using carrot and beetroot acts as a great option too with its pretty color. So do try out soon this easy and quick appetizer to get comfort in the winter chill. 


            Let’s go through how to make "Beetroot & Carrot Soup" at home 👇


            And, yes !!!

            If you like the recipe shared here and give a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊



            : Recipe Card :


            Beetroot, Carrot Soup (VEGAN & GLUTEN FREE)
            Author
            Sasmita
            Prep time
            10 Min
            Cook time
            30 Min
            Total time
            40 Min
            Print

            Beetroot, Carrot Soup (VEGAN & GLUTEN FREE)

            a hearty colorful soup with all the goodness from beetroot and carrot

            Ingredients

            • Beetroot (roughly chopped) 1.5 cup
            • Carrot (roughly chopped) 1 cup
            • Green chili 2-3 no.
            • Ginger (grated) 1 tsp
            • Mixed herb 1/2 tsp
            • Oil 1/2 tsp
            • Salt as needed
            • Water as needed

            Instructions

            1. Heat oil in a pressure cook.
            2. Add grated ginger and sauté a bit (keeping an eye on it not to burn).
            3. Next add chopped beetroot & carrots, green chili and sauté for 3-4 minutes.
            4. Add 1 cup water along with salt and pressure cook till the vegetables are well done.
            5. Turn off heat and allow to cool down completely.
            6. Make a puree of this in a blender jar and strain to get rid of any chunks, if desired.
            7. Put this puree in a pan and adjust the consistency by adding water.
            8. Add mixed herbs and also add salt if required.
            9. Give a mix and allow to get a quick boil.
            10. Serve immediately as it is or with some croutons !

            Notes:

            Adjust the consistency of the soup as desired.

            Add more or less green chili according to the spiciness required in the soup.

            Beetroot, carrot, Healthy soup, Warm soup, Winter soup, Vegetarian soup, Without onion & garlic,
            Soup, Vegetarian, Vegan, Gluten free, Low oil recipe, Beetroot and carrot soup
            International
            Did you make this recipe?
            Tag @firsttimercook on instagram and hashtag it #firsttimercook







            You may also follow me on  FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊


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