Veg Recipes

Veg Recipes


 Aloo Ke Gutke

A popular Kumaoni dish, of potato cubes fried in mustard oil, seasoned with red fried chillies, coriander leaves and other spices.


4-5 potatoes, peeled 4 Tbsp mustard oil,  a pinch of asafoetida, 1 tsp cumin seeds

1 tsp coriander powder

1 tsp red chilli powder

1/2 tsp turmeric powder

3 whole red chillies


Salt to taste

Chopped coriander for garnish


Par boil the potatoes and cut them into cubes.

Mix the coriander powder, chilli powder and turmeric powder in 4 tbs of water, making a watery paste.

In a pan, heat 3 tbsp of mustard oil to smoking point.

Add the asafoetida and the cumin seeds. Quickly pour the masala paste into the pan and cook for 30 secs, stirring continuously.

Now mix the potatoes into the masala.

Add salt and 1/2 a cup of water to cook the potatoes.

In another pan, heat 1 tbs of mustard oil to smoking point. Add the whole chillies and let them crackle. Add this tadka to the potatoes, mix well.

Garnish with coriander leaves. Serve hot



Avial With Kerala Red Rice


Avial is a traditional south Indian dish from Kerala. A thick mixture of vegetables like drumsticks, potatoes and carrots are cooked in coconut oil and mustard seeds. Served with red rice.



For Rice:1 cup red rice cups of water

For Avial:

1 potato

2 carrots

1 raw banana

2 drumsticks

A small piece of raw mango

1 tablespoon sour curd

5 bean sticks

1 big onion


1 teaspoon of turmeric

1 cup water

1 tablespoon of coconut oil

Seedless green chillies

2 teaspoons of crushed mustard seeds


Boil red rice in 7 cups of water for an hour.

Boil potatoes and carrots separately and keep aside.

Take some water in a saucepan. Add chopped raw banana, drumsticks, beans, onion and raw mango.

Then season with salt and turmeric powder. Stir well and let it steam for 2-3 minutes.

Then add green chillies, coconut oil and mustard seeds.

Once the vegetables are steamed, add the boiled potato and carrot along with some curd.

Finally add mustard seeds with coconut oil and mix it well.




Baingan Chutney


A chunky chutney recipe made with eggplants, mustard oil, vinegar, cinnamon, chillies and a hint of sugar.



1 kg brinjals/eggplants – cut into small cubes

1/4 cup mustard oil

1/2 cup onion – chopped fine

1 Tbsp ginger-garlic paste

1 cup sugar or to taste

2 Tbsp salt or to taste

2 tsp chilli powder

4 green cardamoms

4 cloves

1/8 tsp cinnamon – broken small

1/2 tsp cumin seeds

1/4 cup vinegar


Grind the cardamoms, cloves, cinnamon and cumin seeds to a fine powder.

Heat the oil and brown the onions and ginger-garlic paste in it.

Add the brinjals and saute over high heat till brown.

Add sugar, salt, chilli powder and garam masala and cook to a thick consistency, adding a little water to make it soft and mushy if necessary.

Add the vinegar and simmer for about 5 minutes.

When cool, pack in a sterilised airtight jar and store.

kashmiri dum aloo-330


Kashmiri Dum Aloo

Potatoes fried in mustard oil and dipped in a rich, masaledar gravy. An easy way to host a crowd!



1 kg medium sized round potatoes, 2 cups mustard or refined oil, 1 cup yogurt

2 bay leaves

2 cloves

2 cinnamon stick

3 black cardamom

3 tsp fennel powder

2 tsp red chilli powder

1 tsp ginger powder

2 tsp cumin powder


Boil potatoes in a large vessel till the skin of potatoes is tender.

Peel off skin and prick the potatoes across with a toothpick or with a knitting needle.

Heat oil in a deep vessel and fry potatoes till golden brown.

In a separate heavy-bottomed pan, take five Tbsp oil from the already hot oil you have from the fried potatoes.

Then add bay leaves, cloves, cinnamon stick and red chilli powder, a little water, salt and keep on stirring, mash curd in a bowl and add to the pan, keep stirring.

Add 2 cups of water and rest of the powdered spices then add fried potatoes to the gravy and boil on medium flame for 10 minutes.

Coarsely grind brown cardamom and sprinkle into the potatoes, simmer for 5 minutes.

Serve with boiled rice, pulao, nan or chappati.



Kashmiri Saag


Spinach (saag) cooked Kashmiri style, in mustard oil and spiced mildly.



7 Tbsp mustard oil

3 brown cardamom

10 kashmiri whole chillies

25 whole garlic

250 gms whole spinach

Salt for taste


In a pressure cooker add mustard oil, brown cardamom, kashmiri whole chillies, whole garlic, whole spinach (saag), little salt and water

Put all of the above in a pressure cooker and let the spinach (saag) cook till 1 whistle.

Serve the Kashmiri Saag steaming hot.



Smoked Salmon Salad


Thin strips of smoked salmon with green leaves. Drizzled with a light dressing of olive oil, mustard, honey and apple cider vinegar. This smoked salmon salad recipe is absolutely delicious.



1/4 cup sunflower seeds

Extra virgin olive oil

1 Tbsp of honey

50 ml apple cider vinegar

1 bunch lettuce leaves

1 bunch radicchio leaves

1 bunch rocket leaves

1 bunch iceberg lettuce

1 orange (peeled and cut)

2 pieces smoked salmon

Basil leaves for garnish


For Dressing:

In a bowl add, extra virgin olive oil, mustard, honey, apple cider vinegar.

Season with salt and pepper and whisk.

For Salad:

Roast sunflower seeds in a pan until light brown in color.

On a plate take radicchio leaves, rocket leaves, lettuce leaves, iceberg leaves and pour some dressing over them.

Mix well until the leaves are evenly coated.

Add oranges on top and drizzle dressing over them.

Add thin strips of salmon and the roasted sunflower seeds into the salad

To Serve: Garnish the salad with basil leaves and top with dressing.