Vegetarian Archives - Page 3 of 24 - International Cuisine

Cuban Moros and Cristianos (Rice and Beans)

January 3, 2019 By Darlene at International Cuisine

Cuban rice and beans goes by the name Moros and Cristianos literally translated means Moors and Christians. It is assumed that the dish gets its name back in the time when Moors occupied the Iberian peninsula. In Cuba, the name of the dish refers to the mix of Africans and Spanish cultures. Whatever you call it, make it… these Cuban rice and beans are the best I have had the pleasure to enjoy. Please note that this recipe calls for 1/3 cup of sofrito which is a base for many soups and stews.

Click here for the Sofrito recipe. Sometimes in Cuba the rice will be served separate from the beans to mix the ratio that you want, but most often the Cuban rice and beans are served together.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

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4.1 from 10 votes

Cuban Moros and Cristianos (Rice and Beans)

A wonderful dish of rice and black beans you will love

Course Side Dish

Cuisine Cuba

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings

Calories 446kcal

Author International Cuisine

Ingredients

1 can black beans
2-3 cups white rice cooked
1/3 cup sofrito see recipe under sauces
Salt and pepper to taste
1/2 teaspoon cumin
1/2 teaspoon oregano
drizzle apple cider vinegar
1 clove garlic finely chopped
1 cup beer or broth
1/2 can tomato sauce

Instructions

In a pot, add olive oil and saute garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer or broth and mix.
After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).
Let sit for 10-15 minutes before serving.

Nutrition

Qatari Khubz Arabi (Arabian Bread)

November 29, 2018 By Darlene at International Cuisine

Qatari Khubz arabi is Arabian bread that is popular all over the Middle East and Gulf region. I can just imagine the smell of this pillowy bread wafting through the air in the souks of Qatar. It is surprisingly easy to make and is absolutely scrumptious with the main dish called harees. It is so exciting to see it puff up in the oven. You can use this bread for just about anything. You will simply fall in love with it.

This bread is also used as a utensil in Qatar you break off a piece and use it to scoop up whatever it is your are eating whether it be baba ganoush or machboos. We used it to scoop up the creamy and delicious main dish we made for Qatar called harees. Seriously the possibilities are simply endless. Also because the khubz arabi make a nice pocket similar to a pita, you could use it to also make sandwiches.

Qatari Khubz Arabi is really not hard to make, you just need to plan for some time for the dough to rise and rest about 1 and 3/4 hours before baking.

Have you ever eaten with your hands? It is customary in many countries and is fun to sit on the floor on some cushions and experience it. You would only use your right hand and it would also be customary to have a hand washing ceremony before and after the meal.

Did you know that Qatar is going to host the FIFA 2022 games? They are building like crazy to get ready for the big event. Why not plan a trip to Qatar to see the games. If you can’t make it to the games, why not have a Qatari party and make the whole meal? Soccer is the worlds most popular sport. If you would like to learn more about this little country of Qatar, be sure to check out “Our Journey to Qatar“. There you can learn more about the culture and traditions as well as authentic recipes for their delicious cuisine.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Khubz Arabi (Arabian Bread)

Khubz Arabi is a scrumptious pillowy soft bread that puffs up to make a pocket when you bake it.

Course Bread

Cuisine Qatari

Prep Time 15 minutes

Cook Time 12 minutes

rising time 1 hour 45 minutes

Total Time 27 minutes

Servings

Calories 251kcal

Author Darlene at International Cuisine

Ingredients

1 ½ cups warm water
1 package active dry yeast
1 ½ teaspoons salt
3 cups all-purpose flour sifted
1 tablespoon vegetable oil

Instructions

In a large bowl, pour in the warm water and add in the yeast, stir until the yeast is dissolved.
Add in the salt.
Start gradually adding in the flour and oil while kneading, you want to knead until the dough is smooth and elastic.
Put the dough into a large greased bowl and turn dough to grease all sides.
Cover with a dry tea towel and let rise in a warm place until doubled in size about 1 ½ hours.
Preheat oven to 375 degrees
Punch dough gently
Divide the dough into 12 equal portions and shape them into smooth balls
Place on a floured work surface and dust tops lightly with flour.
Cover with a dry tea towel and let rest for 15 minutes.
Roll out each ball into a 6-inch diameter circle
Place on greased baking sheets
Bake for 10-12 minutes or until the bread puffs. Do not leave unattended while baking.
Enjoy!

Nutrition

Fried Green Beans (Peixinhos da horta)

November 8, 2018 By Darlene at International Cuisine

Fried green beans, battered and deep fried are called peixinhos da horta in Portuguese. Literally translated this means little fish from the garden. They appear like the slender sardines and other small fish they also love to fry in Portugal. It was this type of battering of fried green beans that was introduced to the Japanese. They called it tempura and perfected it.

You can use this recipe on just about any vegetable or fish. Fried green beans are light and to be honest just about everything tastes good deep fried. I really like to use a deep fryer for this recipe as it helps to keep the oil at a consistent temperature and it just seems like they cook faster and are less oily. This is the deep fryer I use and I love it, you can check it out here.

Did you know that the Portuguese also introduced Catholicism to Japan way back in the 16th century? The word tempura is derived from the Latin word “tempora” which refers to “The Ember days” when Catholics refrain from eating meat.

Portugal is an intriguing country whose cuisine touched shores all around the world. They introduced chilies to the Asians, tea to the British, vindaloo to India and yes, tempura to the Japanese.

If you love this Portuguese fried green bean recipe be sure to check the other authentic recipes we enjoyed as part of our International Cuisine meal. You can get the recipes plus learn more about this fascinating country by checking out “Our Journey to Portugal”.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

battered and fried green beans in a fryer basket

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5 from 1 vote

Fried Green Beans (Peixinhos da horta)

These fried green beans are simply delicious and was what the Portuguese introduced to the Japanese back in the 16th century and what they call tempura.

Course Appetizer

Cuisine portuguese

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings

Calories 301kcal

Author Darlene at International Cuisine

Ingredients

Ingredients:

1 pound green beans
3 cups oil for frying
3/4 cup flour
3/4 cups water
1/2 teaspoon salt
1 teaspoon baking powder
2 eggs
salt and pepper to taste

Instructions

Instructions:

1) Bring a saucepan with a cup of water and a teaspoon of salt to a boil. Add the beans to the pot of boiling water and cook until almost tender but still slightly crisp, about 2 minutes.
2) Remove the beans once done and transfer them to a bowl with cold water for about a minute. Once done, place them on paper towels to dry.
3) Now heat the oil in a deep fryer or a large saucepan to 350 degrees Fahrenheit.
4) Combine the flour, cup of water, eggs, baking powder, salt in a bowl and whisk until the batter reaches a smooth and even consistency.
5) One by one, dip the green beans in this batter and then immediately fry them in the fryer until golden brown. Once each one is done using tongs place them on paper towels to remove any excess oil.
6) Sprinkle the deep-fried green beans with salt and pepper to taste and serve once done.

Nutrition

Polish Pierogi (Filled Dumplings)

October 18, 2018 By Darlene at International Cuisine

Polish pierogi are considered to be the national dish. One is called pierog and pronounced pye-ROOG, pierogi is the plural word for these little treasures. They can be filled with all sorts of things that can be either sweet or savory.

An un-leavened dough is made, filled, and then dropped into boiling water. Often times pierogi are then fried in butter after being boiled. They are also usually served with sour cream. What you stuff your Polish pierogi with, is totally up to you, but some of the most treasured fillings are mushrooms with sauerkraut, fried onions, mashed potatoes and cheese, minced meat, cabbage, spinach and quark (farmers cheese).

I made these bundles of joy with mushroom, onion and sauerkraut. They were surprisingly easy to make with this handy little dumpling tool, which you can pick up here.

Having the right tools for the job is so helpful, but you certainly can make them by just putting the filling in the middle of the circle, and crimping the edges with a fork. You just want to make sure the edges are tightly sealed before you put them in the water to boil.

Pierogi freeze beautifully as well so feel free to make a large batch by doubling the recipe. Once you make the half circle just freeze individually on a tray and then put in a freezer bag all together. Simply use however many you want when needed by just boiling for an extra minute or two longer than cooking them fresh.

Polish pierogi can be served as a main course or as a side dish which was the case for our International Cuisine feast. We served them along side a roasted duck with apples and potatoes. If you would like other authentic Polish recipes and learn more about this Eastern European country be sure to check out “Our Journey to Poland.”

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Polish Pierogi

Polish Pierogi are considered to be the national dish. Little bundles of joy you are sure to love. Easy to make and a heavenly bite.

Course Side Dish

Cuisine Polish

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings pierog

Calories 130kcal

Author Darlene at International Cuisine

Ingredients

4 cups flour
2 eggs
8 tbsp unsalted butter 1 stick, softened
1 tsp salt
1 cup warm milk

For the filling

8 oz sauerkraut
4 oz mushrooms champignons chopped finely
1/2 small onion chopped finely
1 Tablespoon oil

Instructions

Stir the flour and salt in a large bowl. Cut in the butter until mixture looks crumbly. Add in the eggs then milk and stir with a wooden spoon until mixture holds together.
Lightly knead in the bowl to smooth. Set aside.

Meanwhile you can make the filling:

Put the sauerkraut in a bowl
Put the mushroom in a dry skillet over high heat, cover with a lid. Once the mushrooms release the moisture, take off the lid and cook until the water evaporates.
Add in the oil and onion and saute over low heat for about 10 minutes. Once cool mix together with the sauerkraut
Roll dough out to ⅛"thickness (you may need to divide the dough in half and roll dough out at a time if your working area is small.)
Cut out circles using a cup 3" in diameter.
Place about a heaping teaspoon of filling in the centers and seal pierogi. Transfer to a floured tray and continue to work on the dough rolling out the scraps. (Tip: use a pierogi maker for quick and easy results or you can crimp with a fork.)
Freeze or boil in water for 3 minutes.
To cook frozen: Boil in water for 3-4 minutes
sauté in butter until nicely seared (about 2-3 minutes.)
Serve with sour cream and garish with some chives

Nutrition

Ube Ice Cream (Purple Yam Ice Cream)

September 27, 2018 By Darlene at International Cuisine

Ube Ice Cream is a staple in the Philippines. Ube pronounced OO-bay, is a purple yam. This is an ingredient that is showing up in all sorts of recipes lately. The flavor is a nutty and is a gorgeous color that varies from very deep purple to lavender. The size and where the yam is grown completely affects the flavor. The larger ones are much sweeter than the smaller ones, and they come in an array of colors of purple to nearly white.

Ube made into an ice cream can be done with or without a machine. I used my ice cream maker that is part of my kitchen aid and it works beautifully.

Ube is a resistant starch that is loaded with nutrition. It can be mashed, pureed or baked like a regular sweet potato but it is often used to make sweet treats like ice cream, puddings, frostings, even doughnuts and pop tarts. It is also made into a jam called halaya. The ube ice cream is also used in the famous halo-halo dessert.

This recipe is completely plant paradox friendly so I hope you enjoy this beautiful and satisfying creamy ube ice cream.

Did you know that the Philippines is known to have the world’s best sweet mangoes? Be sure to check out “Our Journey to the Philippines” if you would like to learn more about this beautiful archipelago with the some of the friendliest people on the planet.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

two big scoops of lavender ube ice cream

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4.75 from 4 votes

Ube Ice Cream

A beautiful and delicious ice cream made from purple yams called ube. A plant paradox friendly recipe!

Course Dessert

Cuisine Filipino

Prep Time 20 minutes

Cook Time 30 minutes

freezing time 6 hours

Total Time 50 minutes

Servings

Calories 257kcal

Author Darlene at International Cuisine

Ingredients

1 1/2 cups coconut milk full-fat
1 tbsp Tapioca starch
1/4 cup maple syrup or yacon syrup
1/2 cup purple sweet potato puree
2 tsp vanilla extract
1 Tbsp alcohol such as vodka or gin

Instructions

Mix all the ingredients, except the vanilla and alcohol, together in a blender and mix until smooth.
Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened.
Stir in the vanilla and alcohol.
Pour into a container and chill overnight.

Instructions for using an ice cream maker

Once the mixture is chilled, you simply add it to your ice cream maker, following the manufacturer's instructions. Once churned, add to a shallow, freezer-safe container and freeze for at least 3 hours.

Instructions without using an ice cream maker

If you have a stand mixer with a metal bowl, you can freeze the bowl overnight and "churn" the ice cream using the paddle attachment.
Otherwise, you will need to whisk the mixture well before freezing it and repeat every hour or so it does not become icy.

Nutrition

Kachumber Salad (Pakistani Chopped Salad)

June 14, 2018 By Darlene at International Cuisine

Kachumber salad is a very common, chopped style, salad, loved in Pakistan. In fact, kachumber literally means, cut into small pieces. It is pronounced, ku-chum-ber. However, it is no ordinary salad. A spicy, hot and tart spice blend called, chaat masala, makes this one extra special.

The spice blend can vary, based on your favorite flavors. The tartness usually comes from amchoor (mango powder) and/or tamarind powder. The spiciness comes from chili powder. It also includes other aromatic flavors like: cumin, coriander and ginger. Black salt (which is a rock salt) is another important ingredient in chaat masala. You probably won’t find this salt in your local grocery store, but you can find it here, or perhaps at an Asian or Indian market (sometimes it is spelled chat masala). You can always try your hand at making your own signature spice blend as well. It is delicious on fruit and eggs too!

In Pakistan, salads are served along with the main meal and not as a separate course. Kachumber salad is usually made with tomatoes, cucumber and onion and any variety of fresh herbs. You can use any vegetables you have on hand. I have had kachumber salad made with carrots, radishes and cabbage. You just want to chop up the vegetables in small equal sizes, for a proper kachumber salad.

The other nice thing about this salad is, it is only dressed with lemon juice, so it is super healthy.

We served our kachumber salad along with the main dish called, chicken karahi and fresh naan bread. The naan bread makes the perfect implement to scoop up the fresh and crisp kachumber salad. To enjoy a kachumber salad, as you would in Pakistan, make certain to only use your right hand to eat your food. Utensils are not typically used. (The left hand is considered to be unclean.) If you are invited into a Pakistani’s home, remove your shoes before entering the home. You will likely sit on a dastarkhan (cloth or rug covering) on the floor. Make certain not to point your feet toward anyone, as that is considered rude.

If you would like to learn more about Pakistan, be sure to read, “Our Journey to Pakistan”

For even more countries and recipes from around the world, join the culinary and cultural journey. It’s free just sign up below. You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note, that this post contains affiliate links, in which I may earn a small commission, but this does not in any way affect what you pay. I thank you for your support. You can also find more authentic Pakistani dishes and recipes for the other countries of the world under the “Journey by Country” page at Internationalcuisine.com and join the journey for regular updates.

a bowl of tomatoes, cucumber, onions all mixed together with mint and coriander.

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4.29 from 7 votes

Kachumber Salad

An authentic Pakistani salad recipe called Kachumber salad. It uses a spice called chaat masala that takes this salad from ordinary to extraordinary, A chopped style recipe you will love.

Course Salad

Cuisine Pakistani

Prep Time 10 minutes

Servings

Calories 36kcal

Author Darlene at International Cuisine

Ingredients

1 cucumber peeled and chopped
2 tomatoes medium size chopped
1 red onion small size chopped
6 mint leaves chopped
1/4 cup cilanto chopped
1/2 lemon juice of
1 teaspoon chaat masala

Instructions

Put all the vegetables in a bowl along with the fresh herbs and toss gently all together.
Squeeze or pour the juice of one lemon over the chopped salad
Sprinkle over the chaat masala and mix well.

Video

Nutrition

Cambodia Fried Banana Nuggets (Num Chet Chien)

May 22, 2018 By Darlene at International Cuisine

Cambodia Fried banana nuggets is the type of dessert you would find in a fine restaurant. These delicious fried nuggets are perfect with a bowl of vanilla or Kampot pepper ice cream.

Bananas hold up really well wrapped in a spring roll wrapper and deep fried. Sprinkle with a touch of powdered sugar for a fantastic way to end your Khmer meal. Bananas are abundant in tropical Cambodia. Dessert in Cambodia can be made of many different things some common items are coconut, mango with sticky rice, mung beans and fruits with a touch of lime and chili.

Did you know that nearly one in four Cambodians were affected by the horrible regime of the Khmer Rouge? If you would like to learn more about this beautiful country filled with hope be sure to check out “Our Journey to Cambodia” Plus get some more authentic Khmer recipes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.43 from 7 votes

Cambodia Fried Banana Nuggets (Num Chet Chien)

A quick and easy dessert recipe that is a perfect ending to your Khmer meal.

Course Dessert

Cuisine Cambodia

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings

Calories 113kcal

Author International Cuisine

Ingredients

1 large banana first cut the long way then cut into about 12 small pieces
1 Teaspoon Sugar
¼ teaspoon Vanilla extract
6 small size spring roll wrappers cut in half
Vegetable oil for deep frying
Powdered sugar to garnish

Instructions

In a small bowl, mix together the banana pieces, sugar and vanilla extract
Wrap each piece of banana with a spring roll shell and set aside
Heat the oil in a deep frying pan, when the oil is hot, deep fry the nuggets until golden brown.
Place on a paper towel to remove any excess oil
Sprinkle with powdered sugar
Serve with some vanilla Ice cream
Enjoy!

Nutrition

Indian Bhindi Masala Dry Fry (Spicy Fried Okra)

April 26, 2018 By Darlene at International Cuisine

Indian Bhindi Masala dry fry is a spicy fried okra that we served as the starter to our vegetarian Indian meal. It was outstanding. They did not have that gelatinous texture that okra usually has because it is perfectly dry before you start to cook it.

It is the water that brings out that texture in okra that takes some getting used to if you are not familiar with it. So, if you have avoided this delicious vegetable called bhindi in India, this is your chance to fall in love.

Did you know that the city called Varansi in Northern India is one of the oldest inhabited places on earth? If you would like to learn more about India be sure to check out “Our Journey to India” to learn more. There you will find more delicious and authentic recipes like this Indian Bhindi Masala.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Indian Bhindi Masala Dry Fry (Spicy Fried Okra)

A delicious recipe you will make again and again.

Course Appetizer

Cuisine Indian

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings

Calories 158kcal

Author International Cuisine

Ingredients

1 lb okra/bhindi
3 tbsp oil
1 medium onion sliced thinly or ⅓ cup sliced onions
1 large tomato chopped or ½ cup chopped tomatoes
2 green chilies slit
1 tsp ginger-garlic paste or ½ inch ginger along with 3 to 4 medium garlic crushed to a paste in mortar-pestle
¼ tsp turmeric powder/haldi
¼ tsp red chili powder/lal mirch powder
½ tsp coriander powder/dhania powder
½ tsp cumin powder/jeera powder
½ tsp dry mango powder/amchur
¼ tsp garam masala powder
½ tsp dry fenugreek leaves/kasuri methi crushed
2 tbsp chopped coriander leaves/dhania patta
salt as required

Instructions

Rinse the bhindi/okra in water. then wipe dry them with a kitchen towel or just allow to dry them naturally in a plate. (making sure they are completely dry eliminates the gelatinous texture of okra)
Slice off the crown and tip of each bhindi. then slice them vertically.
also slice 1 medium onion. chop 1 large tomato and slit 2 green chilies. crush the ginger and garlic in a mortar-pestle.
Heat 3 tbsp oil in a thick bottomed shallow frying pan. add the sliced onions.
saute them till they start turning light brown.
Add 1 tsp ginger-garlic paste and the green chilies.
Saute till the raw aroma of ginger-garlic goes away.
Add the chopped tomatoes. stir well.
Add ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin and ½ tsp dry mango powder.
Mix the spices with the rest of the onion-tomato masala. saute this mixture till the tomatoes become pulpy and you see oil releasing from the sides.
Add the chopped bhindi/okra. season with salt. stir very well.
Cover the pan with a tight fitting lid and cook on a low flame or simmer.
check after 4 to 5 minutes a couple of times. cook the bhindi fry on a low flame till the bhindi is done. you will have to check after every 4 to 5 minutes so that the bhindi does not get too browned or burnt. Stir every time when you check it, if the okra is becoming too browned or getting burnt, then sprinkle 1 to 1.5 tbsp water all over. stir, cover and continue to cook.
once the bhindi is done, add ¼ tsp garam masala powder and ½ tsp kasuri methi/dry fenugreek leaves, crushed. stir very well.
lastly add 2 tbsp chopped coriander leaves, stir.
serve bhindi fry hot.

Nutrition

Indian Palak Paneer (Spinach -Cheese Curry)

April 26, 2018 By Darlene at International Cuisine

Indian Palak Paneer is a much loved and extremely popular spinach curry dish with soft paneer cheese. This is an amazing way to enjoy spinach. It is spicy goodness that we enjoyed with garlic naan bread and rice.

This dish can be made with just about any type of green and it is then called sang paneer. It takes a bit of work, but totally worth the effort. Enjoy it!

This recipe calls for paneer cheese which you can find the recipe as well as many other delicious authentic Indian recipes as well as information about the country at “Our Journey to India”.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Indian Palak Paneer (Spinach Curry)

A lovely dish from India that will become a family favorite

Course Side Dish

Cuisine Indian

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings

Calories 298kcal

Author International Cuisine

Ingredients

For the Palak Puree

8 ounces spinach fresh
1-2 green chilies chopped
1-2 cloves garlic roughly chopped
½ inch ginger roughly chopped
3 cups water for blanching the spinach
3 cups water for ice bath
for the palak curry:
1 small onion finely chopped, about ⅓ cup finely chopped onion
1 medium tomato chopped, about ⅓ cup finely chopped tomatoes
4 cloves garlic finely chopped
½ tsp cumin seeds/jeera
¼ tsp turmeric powder/haldi
½ tsp red chili powder optional
pinch asafoetida/hing
¼ tsp garam masala powder add more to taste
1 bay leaf
8 ozs paneer see recipe
⅓ to ½ cup water add more or less as necessary
2 Tbsp cream
2 tbsp oil or ghee or unsalted butter
1 tsp fenugreek leaves dry. The leaves is crushed and added right at the end, ust before adding cream.
pinch salt to taste

Garnish

2 tsp cream or butter for topping the palak paneer for topping the palak paneer
½ inch ginger julienned
1 lemon or lime wedges

Instructions

Make the Palak Puree

Rinse the palak or spinach leaves very well in running water. tender stems are fine, otherwise cut them off.
Boil 3 cups water in a pan, add ¼ tsp salt to the hot water and stir. Add the palak leaves in the hot water. close with a lid and let the palak leaves sit in the water for 2-3 mins.
Drain the palak leaves.
Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This stops the cooking and preserves the green color. Add 8 to 10 ice cubes to 3 cups water to get cold water. allow the spinach leaves to be in the cold water for a minute or two.
Drain the ice cold water. add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
Make a smooth palak puree. no need to add water while making the puree. keep the spinach puree aside.

Make the Palak Curry

heat oil or ghee or butter in a pan or kadai. If using butter, melt it a low flame making sure that the butter does not brown.
Add the cumin and let them splutter.
add the bay leaf.
Add the finely chopped onions. saute till the onions become golden.
Add the finely chopped garlic. saute till the raw aroma of garlic goes away. no need to brown the garlic.
Add the chopped tomatoes. stir and saute the tomatoes till they soften.
Once the tomatoes are softened and you see fat releasing from the sides of the mixture. then add the turmeric powder, red chili powder and asafoetida/hing.
Stir very well.
then add the palak puree.
stir well.
add about ⅓ to ½ cup water or as required. stir again.
Simmer for 6-7 minutes or more till the palak or spinach is cooked. season with salt. the sauce will also thicken by now.
Stir and add garam masala powder.
Stir again and then add the paneer cubes.
Stir gently and simmer on a low flame till the paneer cubes become soft and succulent, about 1 to 2 minutes.
lastly add cream. stir gently again so that the cream gets incorporated in the palak paneer. Turn off the flame.
Stir and serve the palak paneer hot with some naan and/or rice. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.

Nutrition

Indian Aloo Gobi (Spiced Potatoes and Cauliflower)

April 26, 2018 By Darlene at International Cuisine

Indian Aloo Gobi is a spiced potato and cauliflower dish that comes from the Punjab region in India, the northern area of the country. Potatoes were brought to India by the Portuguese and are a staple ingredient in their cuisine.

Potatoes paired with cauliflower was new to me and made for a wonderful combination especially spiced up! Indian Aloo Gobi is a hearty vegetarian dish made in the dry style that is sure to please.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Indian Aloo Gobi (Spiced Cauliflower and Potatoes)

A delicious little spiced up side dish you will love.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 172kcal

Author International Cuisine

Ingredients

5 to 6 medium potatoes sliced in wedges
1 medium cauliflower cut into florets and rinsed
1.5 to 2 inches ginger chopped
½ tsp turmeric powder
1 tsp red chili powder
½ tsp garam masala powder
4 tbsp oil or ghee
salt to taste

Instructions

In a kadai or thick bottomed pan like a wok, heat oil or ghee.
Lower the flame and add the potato wedges.
Stir the potatoes well and saute them on a low flame or simmer for 6 to 7 minutes. stir a couple of times while sauteing them.
Add the gobi/cauliflower and saute for 3-4 minutes. continue to stir in between.
Add chopped ginger. stir again very well.
Spice up the gobi and aloo with turmeric powder, red chili powder and salt.
Stir again so that the spices are mixed uniformly and the veggies are coated evenly.
Cover the pan with the lid, tightly.
Simmer the aloo gobi 18 to 20 minutes on a low flame. timing will vary with the size, depth and quality of the pan and flame intensity.
Occasionally, remove the lid and stir the aloo gobi well. cover and then again continue to cook. Do not add any water.
Once the potatoes and cauliflower have cooked, sprinkle garam masala powder and mix it all together
Serve aloo gobi with yogurt and/or naan bread.

Nutrition