Mumbai Mahawar Vaish

Indian Vegetable Recipes

Vegetables are an integral part of our food and we consume them in a number of ways. For pure vegetarians India is a heaven. India can boast for its innumerable varieties of tasty and nutritious vegetarian dishes. Indians like their vegetable curries real hot 'n' spicy and so add a number of spices to make them really exotic. These are also prepared using different methods of cooking like baking, boiling, frying etc. We offer a number of tempting Indian vegetarain recipes of dishes like Navratan Korma, Shahi Paneer etc. to the connoisseurs of taste.


Sarsoon Ka Saag


500gms Mustard leaves

200gms Spinach

200gms Bathuwa

3 Garlic cloves

1 inch Ginger

2 Green chilli

Salt To Taste

1 tbsp Maize flour

1 Pinch Sugar

2 tbsp Ghee

1 Asafoetida

1 Chopped Onions

1 tsp Red chilli powder

1 Pinch Turmeric powder

How to make Sarsoon Ka Saag:

  1. Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
  2. Chop ginger, garlic cloves and chillies.
  3. Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
  4. Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
  5. Add the ground saag and simmer the flame. Cook for few minutes.
  6. Add the maize flour, red chilli powder, sugar and stir well.
  7. Serve hot with paratha or makki ki roti.

Navratan Korma

Ingredients for Navrattan korma :

3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)

150gms - Grated paneer

3 - Tomatoes

2 - Grated onions

1 1/2 tsp -Ginger paste

1 1/2 tsp - Garlic paste

Salt To Taste

1 tsp - Turmeric Powder

1 1/2 tsp - Red chilli powder

1 tsp - Coriander powder

2 tsp - Garam Masala Powder

2 tbsp - Cream

6 tbsp - Vegetable oil

1 tbsp - Ghee

1 cup - Milk / water

1/4 cup - Dry fruits (cashew nuts, raisins)

Coriander leaves for decoration

How to make Navratan Korma :

  1. Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used
  2. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat
  3. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown
  4. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes
  5. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan
  6. Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick
  7. Add paneer to the gravy and stir well
  8. Finally add all the vegetables to the above gravy and cook for 5-7 minutes
  9. Serve the Navratan Korma hot. Put cream and chopped coriander leaves on the Navaratna Korma decorate

Stuffed Tomato


5-6 medium size Tomatoes / Tamatar

100-150gms Paneer grated or mashed

1 Onion finely chopped

Finely chopped Coriander leaves

2 Green chili (finely chopped)

Salt, Red chili powder to taste.

Gram Masala to taste

1/2 tsp turmeric powder

1 tbsp grated cheese

1 tbsp oil

How to make Stuffed Tomato(Bharwan Tamatar):

  1. Wash the tomatoes and set dry.
  2. Cut the top of tomato (tamatar ) like a cap. Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops.
  3. Heat oil in a kadhai add chopped onions and green chilies till tender.
  4. Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more.
  5. Add paneer ,mix well and cock for a minute.
  6. Fill tomatoes with the mixture.
  7. Top with grated cheese and chopped coriander.
  8. Place tomatoes in a cooker container put little butter and pressure cook for one whistle. (or you can also bake it in a hot oven at 200 degree for 20 minutes.
  9. Serve the stuffed paneer tomato hot.

Indian Vegetable Curry


1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks

2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks

100g/4oz/1 cup peas

100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces

1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks

50g/2oz/ 1/2 cup freshly grated coconut

4 fresh hot green chillies

2 tbsp white poppy seeds

1 1/4 tsp salt

3 medium-sized tomatoes, roughly chopped

1 tbsp natural plain yogurt

1 tsp garam masala

2 tbsp chopped, fresh green coriander

How to make Indian Vegetable Curry:

  1. Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
  2. Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
  3. When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes.Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.

Capsicum Masala Curry

Capsicum masala curry is a very famous Andhra delicacy. What makes it different from the regular shimla mirch curry is the paste made of roasted peanut, coriander, sesame seeds and dry coconut. Capsicum masala curry is easy to make.

Serves : 2

Total time : 20 mins


2 big capsicums (cut into lengthwise)

2 onions (grated)

2 tsp ginger garlic paste

2 green chilies (finely chopped)

2 tbsp tomato puree

1 tbsp sesame seeds

1/2tbsp peanuts

1/2 tbsp coconut powder

1 tsp roasted coriander powder

1 tsp roasted cumin powder

1 tsp turmeric powder

1 tsp red chili powder

1 tsp garam masala

1/2 tsp mustard seeds

1 tsp fenugreek seeds

Few curry leaves

1 tsp sugar

1 tsp fresh lemon juice

3 tbsp oil

Salt to taste

1 tsp finely chopped coriander leaves

How to make Capsicum Masala Curry:

  1. Dry roast peanuts, coriander, sesame seeds and dry coconut. Grind them into a fine paste and keep separate.
  2. In a pan heat the oil and stir fry the capsicum pieces for 2 -3 minutes. The capsicum should not lose its crunch. Take out and keep separate.
  3. Now in the remaining oil add mustard seeds, fenugreek seeds and curry leaves. When mustard seeds starts to splutter add grated onion, chopped green chilies and ginger garlic paste.
  4. Sauté for some time add turmeric powder, roasted cumin powder and red chili powder.
  5. Fry the masala and then add peanut sesame paste. Sauté it again with the continuous stirring until the oil separates from it.
  6. Now add tomato puree, salt, and sugar. Cook for 5 minutes and then add garam masala and 1/2 cup of water. Cook till the gravy thicken.
  7. Then add the lemon juice and the stir fried capsicum. Cook for another minute or two and then dish out.
  8. Garnish it with the coriander leaves. Serve hot with chapatti.

Vegetable Nilgiri Korma


1/4 cup coriander leaves (dhania patta) chopped

10-12 curry leaves

1 tblsp garam masala powder

1 potato (aloo)

1/2 cup green peas (matar) shelled

1/4 cauliflower(gobhi)

10 french beans

12 tblsp groundnut (moong fali) oil

2 medium onions

1 capsicum (shimla mirch)

salt (namak) to taste

1 carrots (gajjar)

2 tomatoes (Tamatar)

for masala paste

1" ginger (adrak)

1 tsp cumin seed (jeera)

2 tblsp poppy seeds (khuskhus)

12 cloves (lavang) garlic

6 red chillies whole

1/2 cup coconut (narial) scraped

2 tblsp coriander seed

2 tblsp fennel (saunf) seed

How to make Vegetable Nilgiri Korma:

  1. Wash and cut all the vegetables into equal size pieces.
  2. Cut the onion.
  3. Wash and puree the tomatoes.
  4. Heat up two tablespoon of oil and fry the paste ingredients till light brown, cool and grind to a paste with little water.
  5. Wash and cut the coriander leaves.
  6. Boil the potatoes, cauliflower and carrots till half done in salted water.
  7. Remove and keep aside.
  8. Heat up oil in pan and mix in the onion and fry till golden brown.
  9. Wash and mix in the curry leaves and masala paste.
  10. Fry till the oil separates.
  11. Mix in the vegetables and continue stirring.
  12. Pour out the tomato puree and bring to boil.
  13. Mix in two cup water and simmer (boil slowly at low temperature) till the vegetables are cooked and the gravy is thick.
  14. Sprinkle the garam masala, stir well.
  15. Serve Nilgiri Korma hot.

Masala Koki

Masala koki is an everyday Sindhi breakfast dish. It is a thick parantha made by stuffing onions. Learn how to make Masala Koki.


2 Cup Wheatflour

1 Onion (finely chopped)

1-2 Green Chillies (finely chopped)

2 tblsp coriander & mint leaves (finely chopped)

1/2 tsp Red chilly powder

1/2 tsp Cumin seeds

Salt to taste

2 1/2 tblsp Desi Ghee

Ghee or Oil to roast the koki (roti)

How to make Masala Koki:

  1. Mix wheatflour,onions,green chillies,cumin seeds,salt,mint & coriander leaves, red chilly powder,2 1/2 tblsp desi ghee and knead a stiff dough by adding little water.
  2. Make equal round portions out of this dough (about six)
  3. Roll out each portion in a shape of roti or parantha and prick it with fork all over to cook it evenly.
  4. Heat a tawa and grease it with some ghee.
  5. Gently place a rolled out koki on it and roast it from both sides evenly by applying ghee.
  6. Serve masala koki hot with curd or chutneys

Methi Matar Malai

Methi Matar Malai is part of every North Indian Menu. The combination of fenugreek leaves and green peas cooked in cream and milk is simply awesome. The Indian fenugreek peas and cream curry is very creamy textured and tastes great when served with Indian breads.

Serves : 2

Total time : 30 mins


200 gms fresh fenugreek (methi leaves)

1 cup boiled green peas

1 onion (finely chopped)

2 tsp ginger garlic paste

1 1/2 tsp green chili paste

1 1/2 tbsp oil

1/2 cup chopped Tomato

1/2 tsp cumin seed

1/2 tsp dry mango powder

10 cashewnuts

1/2 cup fresh cream

1/2 tsp white Pepper

1/2 cup milk

Salt to taste

How to make Methi Matar Malai:

  1. Take finely chopped fenugreek leaves in a big bowl and sprinkle 1/2 tsp salt on it. Mix well and keep aside for 10 minutes. Then squeeze out the water from leaves so that it loses its bitter taste. If you like you can even deep fry the chopped leaves and not boil. This will keep the leaves crunchy.
  2. Soak the cashewnuts in warm water for 20 minutes and then grind in a very smooth paste using littel water.
  3. Heat oil in a kadai, add cumin seeds when they start to splutter add onions and saute. The color of the onion should remain pink otherwise the color of the curry will become dark.
  4. Add ginger garlic paste along with green chili paste and saute for 3-4 minute or till the raw smell stops coming.
  5. Add the finely chopped tomatoes and cook till the tomatoes become mushy.
  6. Add the chopped fenugreek leaves and cook for 5 minute. (Do not cover the pan as fenugreek leaves losses its green color.)
  7. As soon as fenugreek leaves has mixed well and nice aroma is emitted add the boiled peas along with dry mango powder and salt. Cook for another 5 minute.
  8. Add the cream, cashewnut paste and milk. Let it simmer on the slow flame till we get the thick consistency gravy. Stir constantly otherwise the cashewnut paste may get burnt.
  9. Delicious methi malai matar is ready to be served with roti or naan.

Stuffed Capsicum


5-6 Capsicum (simlamirch)

2 boiled potatoes

2 tbsp boiled green peas

1 Onion finely chopped

1/4th tsp turmeric powder

Red chili powder to taste

1/4th tsp Garam masala

1/4th tsp Dry mango powder (amchur)

Salt To Taste

Oil/ghee for frying

How to make Stuffed Capsicum:

  1. Wash the capsicum and boil them whole till they are tender (not too much), drain water and keep aside to cool.
  2. Mash the boiled potatoes.
  3. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown.
  4. Now add all spices, mashed potatoes and peas and fry for few moments.
  5. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.
  6. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.
  7. Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly sliced rings of tomato. Serve hot.

Masaledar Nariyal Lauki


1" ginger(adrak)

3 tblsp onions chopped

1 cup coconut (narial) scraped

1" cinnamon (dalchini)

a pinch asafoetida (hing)

8-10 peppercorns (kali mirch)

2 tblsp oil

1 1/2 tblsp tamarind (imli) pulp

4 - 6 cloves

3 red chillies whole

1 tsp turmeric (haldi) powder

1 tsp mustard seeds (rai)

8 - 10 curry leaves

2 tblsp coriander seeds

1 tblsp cumin seeds (jeera)

1 medium size bottle gourd (lauki,doodhi)

salt (namak) to taste

How to make Masaledar Nariyal lauki:

  1. Take off and wash lauki. Cut into 3/4 " cubes.
  2. Dry roast coriander and cumin seeds.
  3. Make a paste of roasted cumin seeds, coriander seeds, peeled ginger, garlic, whole red chillies, peppercorns, cloves, cinnamon, turmeric powder and scraped coconut. (reserve one tblsp of scraped coconut for garnish.). Keep the paste aside.
  4. Heat up oil in a pan.
  5. Mix in asafoetida and mustard seeds.
  6. Once they begin to crackle, mix in curry leaves and cut onions.
  7. Stir fry for two minutes and mix in lauki.
  8. Stir fry for 5 minutes. mix in the masala and coconut paste, dissolved in 11/2 cup of water. Stir and bring it to a boil.
  9. Dissolve tamarind pulp in water if it is too thick.
  10. Mix in to the gravy. Add salt and mix well.
  11. Serve hot decorated with grated coconut.

Khoya Matar


1 cup green peas

500 gms milk solids (khoya)500 gm

3 tblsp cashewnuts (broken)

1/2 cup bread croutons

1/2 tsp red chillies crushed

1 tsp red chilli powder

2 tblsp raisins

1/2 tsp turmeric powder

1/2 tblsp oil

2 green chillies chopped

1/2 tblsp ginger garlic paste

1 tsp sesame seeds roasted

saltto taste

1 tsp coriander powder

1/2 cup onion paste

1 tblsp coriander leaves chopped

1/2 cup tomato puree

How to make Khoya Matar :

  1. Roast the khoya slightly.
  2. Keep aside.
  3. Boil green peas.
  4. Heat up oil in a pan, mix in onion paste and stir fry till pink.
  5. Mix in ginger-garlic paste and sauté.
  6. Mix in tomato puree, turmeric powder, red chilli powder and roast till the oil leaves the masala.
  7. Mix in boiled peas and stir.
  8. Mix in salt, roasted khoya and stir.
  9. Mix in broken cashewnuts and raisins.
  10. Mix in coriander powder and stir to mix well.
  11. Take off the heat.
  12. Sprinkle cut green chillies, roasted sesame seeds, crushed red chillies on the bread croutons and mix well.
  13. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture.
  14. Sprinkle with cut coriander.

Sai Bhaji

Sai Bhaji is also called Sindhi palak and is very popular not just in Sindhi households but all the other communities too. Learn how to make Indian sai bhaji.


1 Bunch Spinach or Palak

1/2 Bunch Dill

1 Onion (diced)

2 Tomatoes (chopped)

1-2 tsp Tamarind Juice

1/2 Cup Chana Daal (Soak for 15 mins)

1/2 tsp Ginger (grounded)

5-6 Garlic Cloves (finely chopped)

1-2 Green Chilies (finely chopped)

1 tsp Cumin Seeds

1 tsp Coriander Powder

1/2 tsp Red Chilly Powder

1/2 tsp Turmeric Powder

1 Cup Water

Salt to taste


How to make Sai Bhaji:

  1. Chop Spinach,Dill and wash properly.
  2. Heat oil in a pressure cooker and add onions.Fry till golden brown.
  3. Add soaked chana daal,tomatoes,ginger,garlic,green chilies and all powdered spices except cumin seeds.
  4. Saute for a few minutes till golden brown.
  5. Add chopped spinach and dill and tamarind juice.Mix well.
  6. Now add water and pressure cook for 2-3 whistles and then let it simmer for 5 minutes.
  7. When pressure is finished mash the daal and spinach roughly.
  8. Heat ghee in a pan for tadka and cumin seeds and 1 chopped garlic clove.Once it starts to splutter pour it on the bhaji.
  9. Serve hot.