Indian food is a great choice when cooking vegetarian. Indians use a lot of vegetables, rice, and grains in their dishes which make them amazingly delicious as well as friendly for the vegetarian. The best thing about Indian vegetarian cooking is that it is so savory when it is done because of the spices that they use. You will find that the dishes smell great while they are cooking and taste great when you are eating.
Indian vegetarian cooking is actually quite easy, but it does take a lot of different spices that you may not have just sitting around your house. Coriander and curry is essential to Indian cooking, so you will want to find these two spices especially to add to your Indian vegetarian dishes. You will also need to have on hand some brown rice as well as some couscous since these are the main grains that are used in Indian recipes.
Here is one vegetarian Indian recipe that this writer found especially tasty and easy to make:
Creamy Spinach Soup (Palak Soup)
4 cups spinach leaves
2 cups water
1 onion chopped
1 cup milk
2 tablespoons plain flour
1 tablespoon fresh cream
2 tablespoons butter
Salt and pepper to season and taste
Wash the spinach leaves and discard the thick stems. Boil along with the water for 8 minutes or till the spinach is well cooked. Cool and puree in a blender. Keep aside.
Heat the butter in a pan. Add the chopped onions and sauté on medium heat for 3 minutes or till the onions are transparent. Now, add the plain flour and fry briefly on low heat. Add the spinach puree, milk, salt and pepper. Simmer on low heat for 3 minutes. Add the fresh cream just before serving.
Try this vegetarian Indian recipe for a spicy alternative:
Pepper Mushroom Fry (Khumb Kali Mirch)
4 tablespoons oil
6 green chilies slit
1 tablespoon ginger-garlic paste
2 medium onions chopped finely
1 pound button mushrooms quartered and blanched in hot salted water
1 teaspoon crushed black pepper
½ teaspoon turmeric powder
½ teaspoon red chili powder
1 teaspoon dry mint powder
1 teaspoon dried fenugreek leaves (kasoori methi) powdered
1 tablespoon cream
2 teaspoons lime juice
Salt to taste
Heat the oil in a heavy-based pan and fry the green chilies and ginger-garlic paste briefly. Add the chopped onions and fry on medium heat for about 3 minutes or till the onions are pink.
Add the mushrooms, crushed black pepper and the rest of the ingredients except for the cream, lime juice and salt. Stir-fry on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on medium / low heat for about 8 minutes or till the mushroom is cooked but not soggy.
Reduce the heat to low. Mix in the cream and lime juice. Remove from heat and keep covered for 2 minutes.
You will find that cooking great vegetarian Indian meals is not only fun, but it is delicious as well!
Jose Amoros
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