Serve with rice for a truly Gujarati dal-bhaat experience. Delicious!My recipe for Gujarati Dal is so easy and flavoursome. It’s a classic Indian comfort food recipe I make at least once every fortnight.

How to serve this Dal

While Gujarati Dal at weddings is usually a more filling affair, at home, it can be much more casual. I like to eat it as it is, with boiled rice and a dollop of plain set yoghurt. There’s something so satisfying about the hot and sour dal against the cold yoghurt. A touch of jaggery in the dal offsets the flavours so beautifully.

If you’d like to make a meal of it, try serving your dal with the following to create a Gujarati thali at home:

Gujarati Ravaiya (Stuffed Aubergine Curry)

Ask any Gujarati and they’ll rave about their mum or gran’s Ravaiya (stuffed aubergine curry). It’s in our nature. There is no love greater than the love you feel when you eat these hand-stuffed baby aubergines.

Check out this recipe

Foolproof Indian Boiled Rice

Learn how to achieve the longest, most separate grains of rice with this easy recipe for boiled Basmati rice. Serve alongside your favourite curries and daals.

Check out this recipe

Puffy Masala Poori

Learn how to make puffy, crispy Masala Poori at home. This easy recipe is foolproof. Just follow the step-by-step video and enjoy your fresh Indian Poori with any curry. I love mine with Gujarati-style Bateta nu Shaak.

Check out this recipe

Key ingredients in Gujarati Dal

Oily toor dal (also called split pigeon peas, arhar or tuver), water, ginger, chilli, tomatoes, turmeric, kokum, salt, jaggery, coriander, ghee, cinnamon, curry leaves, star anise, cloves, asafoetida, dried chilli, mustard seeds, cumin seeds, peanuts, cashews.My favourite part are the simmered peanuts and cashews which become extremely tender and melt in your mouth.

What style of Dal should I choose?

For this type of dal, it’s best to use the oily style of split pigeon peas (toor/tuver/arhar). They are dried and coated in a slick of oil to preserve them for months, even years.This makes toor the ultimate pantry ingredient to have on standby when the contents of your fridge is looking sparse.

Tip: Always wash your dal!

Always wash dal to rinse away oil. As a child my mother would keep me occupied by placing a bowl of toor dal in warm water in front of me so I could swish and swoosh the oil away. It was the ultimate sensory activity for a bored little monkey like me, and something I still find utterly cathartic today.

How to make Gujarati Dal in a pressure cooker

To make light work of boiling dal, this recipe calls for a pressure cooker. I use a traditional pressure cooker with a whistle attachment. You can also use an Instant Pot or equivalent pressure pot.Place the dal in a pressure cooker along with 1L of water.

Close the pressure cooker (whistle on) and cook for 7 whistles. If you’re using an Instant Pot or similar pressure pot, cook on high pressure for 15 minutes. Carefully release the steam. The dal should be really mushy, almost liquid.

How to make Gujarati Dal without a pressure cooker

Fear not! You can still have your dal. Simply boil the dal in a large pan, covered with a tight-fitting lid for 30-35 minutes or until mushy. Add a teaspoon of oil to the pot to reduce the amount of foam that builds up inside the pot. Do not leave boiling dal unattended as it can overflow.

Gujarati Dal without onion and garlic

Since this is a wedding-style of Gujarati Dal, this recipe does not include onion or garlic. For various religious reasons, many people refrain from eating these two ingredients. Therefore the dal served at celebrations is almost always free from onion and garlic.

Types of Gujarati Dal

Dal simply refers to ‘pulses’. There are dozens of varieties of Gujarati Dal and each home will have a unique method of preparation for these variants. Eat these with rice, rotli, paratha or Let’s explore some of the most popular ones.

Dal Dhokli

Not only is Dal Dhokli a one-pot wonder, it’s also packed with mouth-puckering hot, sweet and sour flavours, protein and comforting carbs. The spicing is gentle and aromatic with star anise, cinnamon, cloves and ajwain-flecked dhokli (a cross between a dumpling and pasta).

Gujarati Mug

Gujarati Mug is a simple dish of whole green mug (moong/mung beans). There are so many ways to prepare this protein-packed pulse. The Gujarati way uses just a handful of spices, ginger, chilli and sometimes tomatoes. I like to add lots of garlic! Perfect with a bowl of plain rice or black pepper paratha.

Mug ni Dal

This variety of dal is similar to the above, except it calls for split, skinless mug (moong/mung beans). The final result is creamier than the dish with whole mug and the appearance is more yellow in colour, since the green skins are removed.

Urad

Thick and creamy black lentils (of Dal Makhani fame) with simple spices. A traditional dish for Saturdays. Saturday represents the day of Lord Hanuman. Belief has it that he gathers his otherworldly strength from eating such lentils. Urad is packed with vitamins, protein and iron, so move over Popeye- Hanuman’s in town and he brings with him the strength of a thousand elephants and karahi’s full of Urad!

Trevti Dal

A combination of three types of lentils. Usually toor (arhar dal), chana dal and moong dal but the recipe can vary from cook to cook. I like to add split, skinless urad dal. Trevti Dal is creamy and thick, with a tempering of both whole spices and ground spices.

Gujarati Kadhi

I have mixed feelings about including Kadhi in this list, simply because it’s not technically a type of dal. However, most recipes call for besan (gram flour) which is a chickpea-based product, so I’ll let it slide!Yoghurt-laden Kadhi is almost always served in the same way as dal (with rice or as part of a thali). At most Gujarati weddings, the hosts will serve either Gujarati Toor Dal or Kadhi, not both.

Gujarati Wedding Dal recipe

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Gujarati Wedding Dal

Gujarati Wedding Dal, also called Gujarati Lagan Dal is an aromatic preparation of split pigeon peas, peanuts and whole spices. Serve with rice for a truly Gujarati dal-bhaat experience. Delicious!

Course Main Course, Side Dish

Cuisine Indian

Keyword daal, vegetarian, wedding

Servings 6

Author Sanjana

Equipment

• Pressure cooker

Ingredients

For the dal:

• 200 g oily toor dal also called split pigeon peas, arhar or tuver
• 1.5 L hot water
• 1 tbsp grated ginger
• 2-3 green chillies finely chopped
• 200 g chopped tomatoes I use tinned
• 1 tsp ground turmeric
• 1 piece kokum or juice of two large lemons
• 1 1/2 tsp salt
• 1 tbsp jaggery or brown sugar
• 2 tbsp chopped coriander

To temper the dal:

• 1 tbsp ghee
• 2- inch cinnamon stick
• 5-6 curry leaves
• ¼ tsp asafoetida hing
• 1 star anise
• 2 cloves
• 1 dried red chilli
• 1/2 tsp mustard seeds
• 1 tsp cumin seeds
• 10 peanuts whole
• 10 cashew nuts

Instructions

To cook the dal:

• Wash the dal in plenty of water. Drain and repeat twice more.
• Place the dal in a pressure cooker along with 1L of water. Close the pressure cooker (whistle on) and cook for 7 whistles. If you’re using an Instant Pot or similar pressure pot, cook on high pressure for 15 minutes. Carefully release the steam. The dal should be really mushy, almost liquid.
• Sieve the dal into a large bowl to ensure it’s of a flowing consistency. Set aside.

To temper the dal:

• Heat the ghee in a large, heavy-based pan. Add mustard seeds and allow them to crackle. Next, add the cumin seeds, cinnamon, star anise, dried red chilli, cloves, kokum, curry leaves, asafoetida, peanuts and cashews. Sauté over a low heat for 1-2 minutes, just until the cashews begin to brown slightly.
• Add the ginger and fresh chillies. Cook this for a further 30 seconds and then tip in the tomatoes. Add ground turmeric and jaggery. Stir well and allow the masala to come to a gently simmer. Stir all the time to help the jaggery melt in.
• Carefully pour in the dal mixture. Stir well. Add a further 500ml water and season with salt. Bring to the boil. Boil gently for 20 minutes. Stir frequently to ensure the dal doesn’t settle at the base of the pan. If you feel the dal is too thick, you can always thin it out with more water. The boiling extracts more flavours from the spices, resulting in a tastier dal.
• Garnish with fresh coriander. Serve hot with rice. For wedding vibes, I love this with a side of stuffed aubergine curry, farfar and poori.

Notes

What if I don’t have a pressure cooker?

Boil the dal in a large pan, covered with a tight-fitting lid for 30-35 minutes or until mushy. Add a teaspoon of oil to the pot to reduce the amount of foam that builds up inside the pot. Do not leave boiling dal unattended as it can overflow.

Other notes

• Dal will thicken on cooling. If making ahead, you may need to add additional water before serving.
• As dal boils, it will develop a skin on top. This is normal. Stir often to minimise.

How to freeze Gujarati Wedding Dal

This dal freezes particularly well. Place cold dal in a freezer-safe container and freeze for up to 3 months. Defrost at room temperature and reheat thoroughly before serving. You may need to loosen the dal with additional water to achieve a flowing consistency once more.

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My favourite version of Kadhi is hot, sour and slightly sweet. Traditionally, we eat Kadhi with rice, khichdi or rotli. It can be a one-bowl meal you enjoy with a spoon and nothing more.

Where does Kadhi come from?

Kadhi is a dish with roots and shoots in multiple South Asian cultures. Across India it is prepared in many regions. Each take has its’ own unique nuances specific to the land and local tastes.

The dish almost always contains gram flour (besan or chickpea flour) as a thickening agent. Many versions use yoghurt, but not all. Spices and additional ingredients also vary from region to region. Let’s explore some of these.

Note that within regions, there are a number of variations of Kadhi. Below is simply a high-level exploration of some popular variants.

Gujarati Kadhi

Sour, spicy, sweet and usually very fluid in consistency. This is the Kadhi we will make today. It’s the version I’ve grown up with. This version of Kadhi is prepared with a sour yoghurt and chickpea flour base. The spices, of which there are many, are aromatic but added in moderation.

We typically eat this Kadhi with rice, rotli or khichdi. It’s often a thali addition, as well as popular on wedding menus.

In Gujarat, a variation of Kadhi called Fajeto is prepared with fresh mango for a fruity take on the dish. Bhinda (okra) ni Kadhi is a popular style in Gujarat, too.

Punjabi Kadhi

Often thick in comparison to the Gujarati counterpart, Punjabi Kadhi is soul in a bowl. It’s traditional to serve this type of buttermilk-based Kadhi with Pakoda; these are fried besan dumplings which fill out the Kadhi beautifully. A side of rice is not uncommon either.

The spices in Punjabi Kadhi usually include (but are not limited to): Cumin, black peppercorn, red chilli, fenugreek and turmeric. The Pakoda often contain onions, methi and other spices so this style of Kadhi certainly does not lack in the flavour department.

Sindhi Kadhi

A vegetable-packed flavour ride. Sindhi Kadhi requires you to first roast the besan for glorious nutty notes. A concoction of tamarind pulp, curry leaves, jaggery, spices and an array of vegetables then go in. Serve hot and sour Sindhi Kadhi with rice and maybe some papad for a balanced one-bowl meal you’ll crave often.

Vegetables in Sindhi Kadhi often include potatoes, drumsticks, okra and cluster beans.

Rajasthani Kadhi

Rajasthani Kadhi is yet another delicious style of Kadhi. The tempering (tadka) is usually left until the end and then poured on top once the gram flour and sour yoghurt mixture is ready. Serve it plain with rice, with Pakoda or with gatte (boiled gram flour dumplings) or millet roti for a filling meal.

Other Rajasthani Kadhi recipes call for whey in place of yoghurt. This style of Kadhi is thinner and lighter in appearance. The hot and sour flavours of this nutritious version shine.

Maharashtrian Kadhi (Takachi Kadhi)

Takachi Kadhi is a sour yoghurt and gram flour Kadhi, usually without Pakode. Indeed, it resembles the Gujarati style of Kadhi I grew up eating most closely. Hot and sour flavours and a side of rice complete the meal.

Solkadhi is a yoghurt/buttermilk preparation from the Konkan region which stretches from Goa to Maharashtra. It’s typically a refreshing summer drink with the addition of kokum (sour dried mangosteen). It has a beautiful blush hue from the kokum and this ingredient also ensures this style of Kadhi boasts lip-smacking tangy flavours.

Haryanvi Hara Choley Kadhi

A style of Kadhi rich with ghee and/or homemade butter. Haryana Hara Choley Kadhi includes raw green chickpeas, seasonal greens like melon or bathua (goosefoot). The latter is a speciality of northern India and Pakistan and a common ingredient in Saag.

Serve this version of Kadhi with Pakode, roti or a side of rice.

The list goes on. There’s no shortage of unique and delicious takes on Kadhi. Indeed, I’m yet to explore the varieties of Kadhi from Pakistan.

What are the ingredients for Gujarati Kadhi?

Sour plain yoghurt, chickpea flour (gram flour/besan), garlic, ginger, chillies, ghee, mustard seeds, cumin seeds, fenugreek seeds, asafoetida, cloves, cinnamon, dried red chillies, curry leaves. turmeric, sugar, salt, fresh coriander, water.

Why does Kadhi split?

Upon contact with heat, yoghurt can often split or curdle. To prevent this, ensure you don’t heat the Kadhi too quickly. Whisk or stir the mixture all the time for even heating. Constant agitation will also mean the ingredients have time to emulsify and thicken properly.

The chickpea flour (besan) will also help to stabilise the Kadhi mixture and prevent splitting. Some say salt can cause Kadhi to curdle but this is something I am yet to experience.

Split Kadhi will look like small flecks of white yoghurt and a watery liquid, similar to what you may see in cheese making. Cooking the Kadhi too quickly can cause the fats to over-heat and separate.

What to do if Kadhi splits

It can be saved! If your Kadhi splits, add 4-5 ice cubes and wait for the Kadhi to cool down. Remove the whole cloves and cinnamon. Transfer the split Kadhi mixture to a blender and add a tablespoon of chickpea flour (besan). Blend until smooth and return to the pan.

Next, cook the mixture stirring all the time until smooth and creamy. Simmer for 15 minutes or so to cook the additional besan out. The blending will mean some spices are ground into the Kadhi but that beats a split Kadhi in my opinion! You can always do another tempering on top if you like.

How to make Kadhi sour

Please do your utmost to find the most sour yoghurt possible. It makes all the difference. I find my local South Asian shop stocks ‘desi’ style yoghurt which is a set, plain yoghurt and extremely sour. It’s perfect for Kadhi.

Of course, this may not be possible for you. The next best thing to use is Ayran or doogh (plain, still) from Middle Eastern shops. This is a savoury yogurt-based drink. It’s so delicious and makes for amazing Kadhi.

If you can’t find any of the above, feel free to add the juice of a large lemon to your yoghurt.

More recipes you may like

• Gujarati-Style Matar Bhaat
• Village-Style Khichdi
• Okra & Potato Curry
• Dudhi na Muthiya

How to make vegan Kadhi

For a dairy-free Kadhi, swap plain yoghurt for soy or coconut yoghurt. These products are not nearly sour enough for Kadhi so you may find you need to add lots of lemon juice. The yoghurt should have a seriously sharp tang before you use it.

Temper the spices in oil in place of ghee. Easy!

Is Kadhi gluten free?

Yes, this recipe for Kadhi is naturally free from gluten. Be sure any asafoetida you use is free from gluten. Most compounded asafoetida contains wheat flour so use a brand with rice flour or pure asafoetida.

How to serve Kadhi

Every regional variation of Kadhi will be served in its’ own unique way. Kadhi-Chawal (kadhi and rice) being the most common. This Gujarati-style Kadhi is typically accompanied by rice (bhaat), a simple curry like dry mung beans or okra. Khichdi is also a common side dish alongside Gujarati Kadhi.

My favourite ways to eat Kadhi are with Matar Bhaat or simply with Soft Gujarati Rotli.

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Gujarati Kadhi recipe

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Gujarati Kadhi

Gujarati Kadhi is a belly-warming concoction of spiced yoghurt and gram flour. It’s light comfort food typical of this coastal region of India, although almost every region will have its’ unique take on the dish. My favourite version of Kadhi is hot, sour and slightly sweet. Traditionally served with rice, khichdi or rotli.

Course Main Course, Side Dish

Cuisine Indian

Keyword chickpea flour, kadhi, soup, vegetarian, yoghurt

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 350 g sour plain yoghurt
• 40 g chickpea flour (gram flour/besan)
• 2 large cloves garlic crushed
• 2.5 cm piece ginger grated
• 1-2 hot green chillies minced
• 1 tbsp ghee
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp fenugreek seeds
• 1/4 tsp asafoetida
• 2 cloves
• 2.5 cm stick cinnamon or cassia
• 2 dried red chillies whole
• 12 curry leaves
• 1/2 tsp ground turmeric
• 1 tbsp + 1 tsp sugar
• 1 tsp salt
• 1.4 L water
• 2 tbsp fresh coriander to garnish

Instructions

• Place the yoghurt in a large bowl. Add the chickpea flour and whisk until smooth. Gradually add half of the water, whisking all the time to ensure lumps don't form.
• Heat the ghee in a large pan. Once hot, add mustard seeds and wait for them to finish crackling. Next, add the following ingredients in quick succession: cumin seeds, fenugreek seeds, asafoetida, cloves, cinnamon or cassia, dried red chillies and curry leaves. Cook them very briefly and don't let them burn.
• Add ginger, garlic and green chillies. Sauté for a further 30-40 seconds.
• Pour in the yoghurt mixture and stir well. Next, add the ground turmeric, sugar, salt and remaining water. Now keep this over a medium heat, stirring all the time until it comes to a boil. It will thicken as it cooks. Be sure to stir constantly until it reaches boiling point, or the Kadhi may curdle.
• Once the Kadhi comes to a boil, turn the heat down low and allow to simmer gently for 15 minutes. This will give the spices time to infuse.
• Switch the heat off, garnish with fresh coriander leaves and serve with rice, khichdi or rotli.

Video

Notes

• If you’re making the Kadhi ahead of time, you may find it thickens as it cools. Feel free to adjust the consistency to your liking by adding additional water.
• This style of Kadhi should be sour, hot and slightly sweet. The balance of these three flavour profiles is essential in Gujarati Kadhi.
• The Kadhi will keep in the fridge for up to 3 days. Store in an airtight container and heat thoroughly before serving.
• Kadhi freezes particularly well. Pack into a freezer-safe container and store for up to 3 months. Defrost at room temperature. Ensure Kadhi is piping hot before you serve.

Foolproof Indian Boiled Rice recipe

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Foolproof Indian Boiled Rice

Learn how to achieve the longest, most separate grains of rice with this easy recipe for boiled Basmati rice. Serve alongside your favourite curries and daals.

Course Side Dish

Cuisine Indian

Keyword rice

Prep Time 35 minutes minutes

Cook Time 5 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 225 g long-grain Basmati rice
• 1 L hot water
• 2 cm stick cinnamon or cassia bark
• 2 cloves
• 1 greed cardamom pod
• 1 star anise
• 1 tsp salt

Instructions

• Wash the rice in cold water three times. Discard the starchy water after each round of washing.
• Soak the rice in cold water and set aside for 30 minutes.
• Bring 1L water to the boil in a large pan. Add the cinnamon, cardamom, star anise, cloves and salt.
• Drain the soaked rice and add them to the boiling water. Boil for 5-6 minutes or until cooked but still a little on the firm side.
• Drain the rice in a colander and set aside for 10 minutes for the steam to evaporate. Fluff the grains up with a fork and serve.

Pin this recipe for later! Gujarati Kadhi

If you like this, you’ll love my recipe for Matar Bhaat

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I have a few tricks up my sleeve, including how to prepare potatoes that’ll melt in your mouth, as well as how to clean fresh methi (fenugreek leaves).

My first time cooking with methi

… was a disaster! Funnily enough, it was also a complete accident because I didn’t set out to make methi anything that day.

My mother was in India with my masi (her sister) so I was home with my brother, dad and Bapu (dad’s bother) who was visiting.

With dad and Bapu in our family newsagents all day, my 11-year old self thought it would be nice to prepare dinner for when they got home. My plan was to make Bhaji and Rotli, a simple curry of spinach leaves and chapatis to go with it.

First problem: We didn’t have any fresh spinach. Never mind, I thought. I’d seen my mum make Bhaji with both frozen and tinned spinach before and it was always great. To the freezer I marched.

I pulled a bag of the solid leafy greens from the freezer and got to work. I chopped the garlic, did a tadka of cumin seeds, asafoetida and fresh chillies. It was going famously. I felt like a young Tarla Dalal. Finally, a dash of salt and a little taste test…

The spoonful of Bhaji went into my mouth and then immediately came back out. Wretched. It was as bitter as Cobra Kai’s sensei Kreese in The Karate Kid.

So what went wrong?

I dug the packet of frozen spinach out of the freezer and re-read the label. ‘METHI BHAJI‘. My bubblegum brain had made a solo fenugreek leaf curry!

If this happened to me today, I’d simply chuck in a load of cooked potatoes but when I was first starting out, my instinct was to cut my losses and make something else.

My dad, Bapu and brother came home and sat down to the plan B Kadhi and rotli I had made last minute (Mrs Doubtfire style). They ate the methi bhaji, too. Dad and Bapu said it was great, my brother told me I was “a plonker”.

Did they eat it out of courtesy? Probably. Did that still mean everything to my novice cook self? Absolutely.

Where to buy fresh methi (fenugreek) in the UK

I recommend visiting your local fruit and vegetable market. South Asian food shops and greengrocers will certainly have bunches of fresh methi.

Many large supermarkets now stock fresh methi in their ethnic produce sections.

How to clean fresh methi

How to freeze fresh methi

Follow all the steps in the how-to above. Ensure the methi leaves are completely dry before packing into a freezer-safe container or bag. Freeze for 6-8 months.

Is methi the same as fenugreek?

Yes. Fenugreek is the English name for Methi (its’ name in Hindi, amongst other South Asian languages).

Can I use dried (kasoori methi) in place of fresh methi?

No. I don’t recommend replacing the fresh methi in this recipe with dried. The flavours differ a great deal. Dried methi is extremely potent and fresh has a mild, grassier flavour, so they cannot be used interchangeably.

Other recipes you may like:

• Softest-Ever Roti (Chapati/Rotli)
• Methi Thepla
• Aubergine Ravaiya
• Bateta nu Shaak
• Garlic Chutney

My star ingredient: fresh turmeric

My recipe includes juliennes of fresh turmeric for both a golden colour and a bright, citrusy flavour. They balance the earthy, caramel-bitterness of the fenugreek, while the potatoes make it a meal.

3 tips for preparing fresh turmeric

1. Wear gloves! It’s wise to glove up before you begin handling fresh turmeric. The colour will stain your hands and nails for days.
   
2. Protect your work station. As well as covering your hands, it’s a good idea to lay down newspaper or an old tea towel before you start. This will save you having to bleach them back to their normal colour.
   
3. Use a teaspoon to scrape off the skin. Just like preparing fresh ginger, the most effective and least wasteful way to peel fresh turmeric is with a teaspoon.

How to prepare potatoes for 20-Minute Aloo Methi

My cooking medium of choice may be an unconventional one, but it s a fast and easy method: Microwave!

I simply wash my potatoes, prick the skins with a fork and them microwave for 8 minutes or so, until they’re soft inside. The cooking time will vary depending on your microwave so keep an eye on them.

Once they’ve cooled, I peel them (keep the skins on if you prefer) with my fingers. They’re really easy to peel because the potatoes shrink slightly and the skin becomes loose.

What type of potatoes should I use for 20-Minute Aloo Methi?

Any variety of potato will work in this recipe, although floury potatoes for baking such as Maris Piper or King Edward produce the best results.

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20-Minute Aloo Methi recipe

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20-Minute Aloo Methi

Have my vegetarian 20-Minute Aloo Methi curry on the table faster than it takes to order a takeaway! This Indian potato and fenugreek leaf curry, also know as Aloo Methi ki Sabji is a weeknight staple in my home alongside roti.

Course Main Course, Side Dish

Cuisine Indian

Keyword fenugreek leaves, methi, potatoes, turmeric

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 750 g potatoes about 4 large
• 100 g fresh methi leaves only, chopped
• 2 tbsp oil or ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 4 cm piece fresh turmeric julienned
• 2 cloves garlic crushed
• 2-3 chillies slit in half lengthways
• 1/2 tsp chilli powder optional
• 1/2 tsp salt
• 1 large fresh tomato roughly diced
• 1/2 tsp garam masala optional

Instructions

• Wash the potatoes and price the skins all over using a fork. Place on a microwave-safe plate and cook in the microwave for 10 minutes or until soft. Allow to cool. Peel and cut into 2cm/1-inch pieces.
• Heat the oil or ghee in a large pan. Add the mustard seeds and allow them to crackle. Next, add the cumin seeds and asafoetida. Sauté for a few seconds and then add the slit chillies, fresh turmeric juliennes and garlic. Sauté for 30 seconds.
• Add chilli powder, fresh methi and salt. Stir to combine. Cook over a medium heat, stirring all the time for 4-5 minutes. Add the potatoes and stir well to coat the potatoes in the spices and methi. Cook for a further 2-3 minutes before adding the tomatoes. Add optional garam masala at this stage. I often prefer it without! Stir briefly and then remove from the heat.
• Serve hot with roti or paratha.

Video

Notes

• Fresh turmeric gives this curry wonderful flavour and colour. If you are unable to use fresh turmeric, add 1/2 tsp dried ground turmeric along with the chilli powder.
• Do not replace fresh methi (fenugreek leaves) with dried/kasoori methi in this recipe.
• Any variety of potato will work in this recipe, although floury potatoes for baking such as Maris Piper or King Edward produce the best results.

Pin this recipe for later! 20-Minute Aloo Methi

If you like this, you’ll love my recipe for Bateta nu Shaak

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A fast and easy side dish to serve alongside your favourite burgers, pasta dishes and pizza.

What’s in the Sri Lankan-style spice mix?

The whole affair of making your own Sri Lankan roasted curry powder is heady and delectable. Traditional blends are made up of whole spices which are dry roasted until toasty. Sometimes toasted raw rice is goes in for amazing depth of flavour.

Indeed, each recipe will vary from home to home but the process is very much the same. My recipe includes: mustard seeds, fennel seeds, cloves, peppercorns, coriander seeds, fenugreek seeds, cinnamon, turmeric, dried chilli and roasted rice.

I call these wedges “Sri Lankan-style” because they’re inspired by the flavours of Sri Lankan curry powder but I do not roast the spices prior to grinding them. The reason for this so the spices do not burn in the very hot oven we require to produce crispy wedges.

This is very much an inauthentic dish but delicious nevertheless! Our staple Saturday night sort of fare alongside a big salad.

How to make crispy potato wedges: add toasted raw rice!

Following the rules of Sri Lankan curry powder, I add toasted raw rice for delicious flavour. Incidentally, the ground toasted rice also creates a perfectly crispy coating for each potato wedge. I’ll never make wedges without ground rice again!

What’s the best potato to use for wedges?

Any variety of potato with floury flesh is ideal for potato wedges (what you’d use for a baked potato). In the UK, you can use both King Edward and Maris Piper potatoes. For my US readers, Russet potatoes (Idaho potatoes) are ideal.

In any case, choose spuds with a dry, mealy texture as opposed to waxy as these make for the fluffiest wedges.

How to cut potato wedges

I like my potato wedges big. I choose the largest baking potatoes I can find and scrub them clean. It’s best to keep the skins on.

Cut each potato in half lengthways. Each half needs to be halved and then halved again lengthways to create a wedge-like shape.

How to cook potato wedges in the oven

Grab a large baking tray (non-stick is handy and prevents the potatoes from sticking). Be sure to give the potato wedges enough room so they can brown nicely. If they’re piled on top of each other, they’ll just get soggy.

When I prepare potato wedges for 4 people, I find around 700g potatoes makes for generous side portions. Pre-heat the oven to 200°C/400°F (fan assisted), at least 30 minutes before you start.

Mix in your seasonings and make sure the potatoes are coated in a layer of oil.

Bake the potatoes in a single layer for 40-45 minutes. Toss them around at the halfway mark to make sure they’re cooking and browning evenly.

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Why do my potato wedges stick?

There could be several reasons why your potato wedges stick to the pan. Here are some of them.

• There’s not enough oil on the potatoes. Add more.
• The tray might not be ideal. Try a non-stick one.
• There may be excess starch in the potatoes. Wash and soak the cut wedges in cold water for 10 minutes before you season them. Be sure to dry them off in a clean tea towel after soaking.

Can I fry these potato wedges?

No, I don’t recommend you fry these potato wedges. The recipe has been developed for oven baking. The seasoning is likely to fall off in the oil if you try to deep fry them.

Are these potato wedges gluten free?

Yes. The seasoning is made with toasted raw rice which gives them a delicious crunch.

Are these potato wedges vegan?

Yes, this recipe for Sri Lankan-Style Potato Wedges is suitable for vegetarians and vegans.

What to serve with potato wedges

Serve these crispy Sri Lankan-style Potato Wedges with your favourite dips (sriracha mayo, tamarind chutney, hot sauce and ranch are all super tasty!).

Other delicious partners for these wedges include burgers, sandwiches, toasties, pizza, pasta, baked beans and salad.

I love to serve my potato wedges with:

• Lime Pickle Tofu Steaks
• Paneer Fajitas
• Vegetable Manchurian
• Vegan Fried Chick’n Burgers

Sri Lankan-Style Potato Wedges recipe

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Sri Lankan-Style Potato Wedges

XXL potato wedges with a crispy spice and rice coating. Serve these curry leaf-topped wedges with your favourite dips.

Course Appetizer, Side Dish

Cuisine Sri Lankan

Keyword potato wedges, potatoes, spice blends

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Sanjana

Equipment

• Large baking tray
• Pestle and mortar or spice grinder

Ingredients

• 30 curry leaves
• 1/2 tsp mustard seeds
• 1/2 tsp fennel seeds
• 2 cloves
• 1 tsp black peppercorns
• 2 dried red chillies
• 1/4 tsp coriander seeds
• 1/4 tsp fenugreek seeds
• 2 green cardamom pods skins removed
• 1/4 tsp ground cinnamon
• 1 tsp ground turmeric
• 2 tsp rice lightly toasted in a dry frying pan
• 700 g potatoes scrubbed clean
• 3 tbsp oil + more to fry half of the curry leaves at the end any flavourless
• 2 large cloves garlic crushed
• 2 chopped fresh red chillies to garnish

Instructions

• Pre-heat an oven to 200°C/400°F.
• Place the mustard seeds, fennel seeds, cloves, peppercorns, dried chillies, coriander seeds, fenugreek seeds, cardamom seeds, cinnamon, turmeric and toasted rice in a pestle and mortar or the jar of a spice grinder. Pound or grind to a fine powder. It's okay if some of the rice still feels a little coarse.
• Cut the potatoes into large wedges. Place them on a large baking tray. Drizzle over the oil and then add half of the curry leaves, crushed garlic and spice mix. Toss with your hands to coat all the wedges.
• Bake in a pre-heated oven for 40-45 minutes, tossing the potatoes halfway to ensure they brown evenly. The rice will ensure they're deliciously crispy on the outside.
• Fry the remaining curry leaves in hot oil until crispy. Scatter these, along with the chillies on top.
• Serve with your favourite dip. This Tamarind Chutney is delicious with them, but equally, I love these wedges with some vegan Sriracha mayo.

Video

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If you like this, you’ll love my recipe for Masala Chips

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Fresh beancurd sheets stir-fried with onions, peppers, fresh basil and a sweet and sour chilli sauce.

What is Yuba?

“Yuba” or tofu skin (also bean curd skin or bean curd sheet) is a form of protein made from soy beans. Soy milk, to be precise.

During the boiling process, a skin forms on top of the soy milk. It is made up of protein and fats in the milk, similar to the kind that forms on top of dairy milk.

Once it’s nice and thick, the skin is skimmed off the surface of the soy milk and dried on a cloth. The result is a chewy and pliable ‘sheet’ of bean curd that can be used in endless ways.

It’s a time-consuming process which is why buying it is a good idea! Although, homemade fresh Yuba is a melt-in-the-mouth delight. If you have time, there’s nothing quite like it.

Some of my favourite ways to use Yuba are to stir fry, braise or wrap in the form of a parcel or spring roll.

Not only is it delicious, it also makes a nice change from tofu, soya and seitan.

Where can I buy Yuba?

You can buy Yuba (also called beancurd sheets or tofu skin) in all well-stocked East Asian supermarkets.

Types of Yuba

There are a few types available and all of them are suitable for use in this recipe.

Fresh Yuba (beancurd sheets)

Usually sold in the fresh, refrigerated section. They come in thin, flexible sheets rather like fresh lasagne. The texture is a little chewy and the flavour a blank canvas for whatever ingredients you cook them with.

Slice these into a size and shape of your choice and throw straight into stir fries or soups.

Dried Yuba/Tofu Stick (beancurd sheets or rolls)

Buy these in the dried food aisle of your Asian supermarket. They require you to soak them in water for a few hours prior to use. Stir fry the sheets or use to wrap spring rolls or dumplings.

Tofu Stick pieces are a great addition to braised dishes like broccoli with soy sauce or in soups. A slow summer separates the layers of tofu stick slightly for a really delicious texture.

Frozen Yuba

You can also buy beancurd sheets in the frozen aisle. Use them in the same way you’d use the fresh variety but allow you defrost at room temperature before you slice them up. This shouldn’t take too long.

I often keep both frozen and dried forms of Yuba at home to give meals a quick and convenient meat-free protein element.

What can I use instead of Yuba?

You can indeed replace the Yuba in this recipe with any protein of your choice. Tofu, tempeh, seitan, soya chunks or chickpeas.

If you prefer, use all vegetables. Mushrooms, cauliflower and broccoli are also very delicious.

Fresh basil is an essential in this recipe. It gives the dish a wonderful, peppery freshness.

You can use Thai Basil or regular sweet basil. Holy basil (Tulsi) works beautifully too but add half the amount because it can be quite fiery. Dried basil just won’t cut it in this recipe.

Find my Indo-Chinese Chilli Yuba on YouTube

How to adapt this recipe to be more or less spicy

Make this Indo Chinese-Style Chilli Yuba as spicy or as mild as you like. My recipe below is  ‘medium’ according to my tastes. Add fresh chilli according to your preference but I recommend keeping the amount of black pepper the same.

5 tips for excellent stir fries

1. Use a good wok

You will get the most flavour from a well-seasoned carbon steel wok. Ensure it is smoking hot before you add any ingredients.

If possible, buy one from your local Asian shop.

2. Be prepared

Prepare all your ingredients before you begin cooking. The cooking process should be fast so the veggies remain crunchy.

3. Pay attention to your heat source

Your heat source should be on the highest possible setting when you stir fry. Turn the heat down and the stir fry might accidentally become a stew or braise.

4. Get moving

Keep the ingredients moving at all times. A smoky char is desirable but burnt aromatics and vegetables or proteins aren’t.

5. Last minute cooking is key

Cook your stir fry at the last minute; By this, I mean immediately before serving for the freshest and most delicious results. This isn’t to say the reheated leftovers aren’t tasty the next day!

How to make a slurry for a thick and shiny Chinese-style sauce

It’s quicker and easier than you might think. Simply mix together cornflour (cornstarch) and cold water. It’s important your water is cold. Hot water will cause the starch in the cornflour to seize up and become lumpy on contact.

Other recipes you might like:

• Vegan Hakka Noodles
• Vegetable Manchurian
• Chilli Paneer
• Gyoza Bhajia

Is this Indo Chinese-Style Chilli Yuba recipe vegan?

Yes! This recipe is vegan and can be made gluten free if you swap your soy sauce for tamari or use a commercial gluten-free soy sauce brand.

Indo Chinese-Style Chilli Yuba recipe

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Indo Chinese-Style Chilli Yuba

This Indo Chinese-Style Chilli Yuba is a quick and easy vegan dish for weeknights. Fresh beancurd sheets stir-fried with onions, peppers, fresh basil and a sweet and sour chilli sauce.

Course Lunch, Main Course, Side Dish

Cuisine Asian

Keyword high protein, stir fry, tofu, vegan, vegetables, vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Equipment

• Wok

Ingredients

• 250 g fresh beancurd skin cut into 2cm squares
• 2 red onions sliced into 2cm pieces
• 2 peppers sliced into 2cm pieces
• 2 tbsp cooking oil
• 8 large cloves garlic cut into corn-sized pieces
• 4-5 green chillies whole
• 3/4 tsp ground cumin
• 3/4 tsp ground coriander seeds
• 1 tsp ground black pepper
• 1/4 tsp salt
• 3 tbsp dark soy sauce
• 1 tbsp agave or sugar of your choice
• 1 tbsp rice vinegar
• 150 ml cold water
• 2 tbsp cornflour cornstarch
• 2 spring onions green parts only
• Handful fresh basil or Thai basil leaves
• Cooked Jasmine rice to serve

Instructions

• Heat the oil in a large wok until smoking hot. Add the garlic and chillies. Sauté briefly.
• Add the onions and peppers and stir-fry for 1-2 minutes until softened.
• Add the ground cumin, ground coriander, ground black pepper, soy sauce, agave or sugar and salt. Stir fry for a further minute.
• Throw in the yuba and vinegar. Stir fry to coat.
• Mix together the cornflour and water. Add this straight to the wok and stir fry for 3 minutes until the sauce thickens and turns glossy.
• Add the basil and spring onions and toss well. Serve immediately with cooked Jasmine rice or noodles.

Video

Notes

• Ensure the wok is smoking hot throughout the cooking process. Use the highest heat possible.

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Pin this Indo Chinese-Style Chilli Yuba recipe for later

If you like this, you’ll love my recipe for Hakka Noodles

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I stuff the chillies with mixed masalas, jaggery and besan (chickpea flour). Each one is like a hot little flavour bomb.

This recipe is inspired by and based upon my mother’s Gujarati Bharela Marcha.

What are Bharela Marcha?

In Gujarati Bharela = stuffed. Marcha = chillies. So is this a curry? No. Bharela Marcha (Stuffed Bullet Chillies) are more of a side dish than a main.

They’re sauce-less because we serve them alongside other dishes. A fresh pickle, of sorts.

Is this a curry?

It’s neither a curry, nor a traditional pickle. Bharela Marcha are a fresh preparation of blistered chillies and masalas. And there’s no doubt they’ll add warmth and drama to any Indian main meal.

Stuffing for Bharela Marcha (Stuffed Bullet Chillies)

Watch out, this filling is loaded with flavours. Roasted besan, fennel seeds, achaar masala, cumin seeds, jaggery and erm… tomato ketchup.

That’s right, ketchup. I’m known for my dislike of the stuff when it comes to condiments but add it to the likes of Gujarati Ravaiya, Bateta nu Shaak and Bharela Marcha and I’m in. It makes a huge difference to the overall flavour. Huge.

While you could use tomato purée, the flavour will not be as slap-you-in-the-face delicious. Pinky promise.

What’s a bullet chilli?

Fat, thick-fleshed chillies with a noticeable cone shape. These chillies are super versatile and relatively mild. I use the green ones but the more mature chillies are red in colour. Both are ideal to use.

Where to buy this variety of chillies

Buy bullet chillies in your local Asian, Turkish or other Eastern European shop.

Can I use other types of chillies?

If you can handle the heat. The best options are fat chillies like these bullet chillies, jalapeños or even Padron peppers for an extra mild version.

If you’re brave enough, you can use long, thin chillies. These tend to be very hot. They also don’t have a much room for stuffing so you may find you need more chillies to use up all the masalas.

How to serve Bharela Marcha (Stuffed Bullet Chillies)

With Gujarati rotli/phulka roti or paratha and your favourite curry. My ideal Gujarati meal pairs Bharela Marcha with Dry Moong Curry, Kadhi, Rice and Paratha.

How to stuff chillies

Slit down the curved side of the chillies lengthways, stopping when you get halfway. We don’t want to cut all the way through the chillies, just open them up enough to stuff.

Gently prise the chillies apart and stuff each one with two teaspoons of stuffing. You’ll have about a tablespoon of filling left over.

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Bharela Marcha (Stuffed Bullet Chillies) recipe

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Bharela Marcha (Stuffed Bullet Chillies)

Masala-stuffed bullet chillies are a must for all chilli heads. A chickpea flour and pickling spice filling make these little poppers scream with flavour.

Course Side Dish

Cuisine Indian

Keyword achaar masala, chickpea flour, chilli, curry, pickle

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Sanjana

Ingredients

• 10 bullet chillies
• 60 g chickpea flour
• 2 tbsp jaggery
• 2 tsp ground fennel seeds
• 1 tbsp tomato purée
• 1 tsp lemon juice
• 1/2 tsp turmeric
• 1/4 tsp salt
• 1 tbsp tomato ketchup
• 1/4 tsp asafoetida
• 1/8 tsp bicarbonate of soda (baking soda)
• 1/2 tbsp achaar masala
• 150 ml any cooking oil

To cook the chillies:

• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 4 tbsp oil divided
• 300 ml water
• 1 tbsp fresh coriander, chopped

Instructions

To prepare the chillies:

• Wash and dry the chillies. Trim off the very tip of the stalks, taking care to keep the rest of the stalks intact.
• Slit down the curved side of the chillies lengthways, stopping when you get halfway. We don't want to cut all the way through the chillies, just open them up enough to stuff.

To make the stuffing:

• In a bowl, add chickpea flour, jaggery, ground fennel seeds, tomato purée, lemon juice, turmeric, salt and bicarbonate of soda. Now, add tomato ketchup. This addition makes a big difference to the finished dish so don't skip it. Add achaar masala and asafoetida.
• Carefully pour 150ml hot oil over the top of the mixture and give everything a good stir. This will temper the spices and flours slightly and help them come together as a cohesive stuffing. Allow to cool slightly.

To stuff the chillies:

• Gently prise the chillies apart and stuff each one with two teaspoons of stuffing. You'll have about a tablespoon of filling left over.

To cook the chillies:

• Heat oil in a pan. Add mustard seeds and allow them to pop. Add cumin seeds and the reserved tablespoon of filling. Sauté for a minute and then add water. Stir well and cook for 30 seconds.
• Add the chillies and stir gently to coat. Cover the pan with a lid and cook over a low heat for 10 minutes, just until the chillies have softened slightly.
• Garnish with chopped coriander (optional) and serve.

Video

Notes

• These chillies freeze well. Allow to cool and freeze in an airtight container. Defrost at room temperature and heat thoroughly before serving. I find that 2 1/2 minutes in the microwave does this perfectly.

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If you like this, you’ll love my recipe for Gujarati Ravaiya (Stuffed Aubergine Curry)

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Guvar Dhokli is a cluster bean and dumpling curry enjoyed in most Gujarati homes. This quick and easy version can be made in the Instant Pot for a speedy weeknight dinner alongside rotli and kachumber.

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Love Sanjana

The post Bharela Marcha (Stuffed Bullet Chillies) appeared first on Sanjana.Feasts.

The delicate beans pair beautifully with bouncy dumplings (“Dhokli”) made from chickpea flour, turmeric and ajwain (carom seeds). Each little Dhokli has an indentation in the middle to catch the sauce, just as Orecchiette (the ear-shaped pasta) does.

Video: How to make Guvar Dhokli nu Shaak

What is Guvar in English?

Cluster beans. These long, flat beans are also called “guar”, “gavar” and “gawar” depending on regional language and dialect.

It’s a legume from which which “guar gum”, a commercial thickener (similar in application to xanthan gum) is extracted. You will find guar gum in anything from ice cream and baked goods, to salad dressings and soups. These beans are big business.

India produces around 80% of the world’s guvar and it’s especially popular in northern and western parts of the country.

How do you clean cluster beans?

It’s extremely simple! Once I bring a bumper crop of Guvar home I follow these steps:

1. Wash the cluster beans in plenty of cold water.
2. Dry them thoroughly in a clean tea towel.
3. Top and tail the beans.
4. Cut very long beans in half.

It’s important to note that young beans make preparation very simple as they don’t contain many fibrous strands.

What if you have mature beans?

If your cluster beans are more mature (large and wide), you can boil them until tender and then peel off the fibrous strands that run down the long edge of the beans.

In this recipe, I choose young beans and cook them from their raw state. If your beans are large and mature, you will need to add the pre-boiled and cooled Guvar towards the end of the cooking time.

How to cook Guvar

Cluster beans require a longer cooking time in comparison to other green beans. They can be slightly tough so be sure to cook them for an ample amount of time.

Guvar and Digestion

Important! Guvar can sometimes be difficult to digest so Ayurvedic teachings almost always advocate the addition of ajwain (carom seeds) and hing (asafoetida) alongside.

Don’t forget these two Guvar partners. They’re like the Spongebob, Patrick, and Squidward of Gujarati curry!

What is Dhokli?

Lightly-spiced wheat and sometimes gram flour dumplings. To put it simply, they’re thicker than most pasta shapes but not as robust as gnocchi.

Dhokli can be rolled in many shapes. From long strips, squares and diamonds, to discs, buttons and logs.

How you roll your Dhokli is down to personal preference and the type of dish you happen to be cooking at the time.

How to serve Guvar Dhokli nu Shaak

My preference is to eat this Gujarati curry with Rotli (chapati) and salad or simply with plain rice. I often eat Guvar Dhokli nu Shaak with a dollop of yoghurt and nothing more. Since the carbs are already there in the form of Dhokli, you really can just eat this one-pot wonder with a spoon.

The thickness of this curry depends on personal preference. for example, if you’re eating it with rice, ensure it has a little more sauce. If you serve it with Rotli, you can get away with evaporating some of the water off at the end.

How to make Gujarati Guvar Dhokli nu Shaak

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Guvar Dhokli nu Shaak

Guvar Dhokli is a cluster bean and dumpling curry enjoyed in most Gujarati homes. This quick and easy version can be made in the Instant Pot for a speedy weeknight dinner alongside rotli and kachumber.

Course Main Course

Cuisine Indian

Keyword beans, curry, dumplings, gujarati, guvar, vegan

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Author Sanjana

Ingredients

• 100 g chickpea flour (gram flour/besan)
• 50 g plain flour (all-purpose flour/maida)
• 15 g coarse semolina
• 1/2 tsp ajwain (carom seeds)
• 1 tsp crushed garlic
• 1/2 tsp chilli powder
• 1/4 tsp ground turmeric
• 1/4 tsp fine salt
• 1/8 tsp baking powder
• 2 tbsp oil (any cooking oil)
• 60 ml warm water

For the shaak:

• 400 g guvar (cluster beans)
• 2 tbsp oil (any cooking oil)
• 1/2 tsp ajwain (carom seeds)
• 1 1/2 tbsp tomato purée
• 1 tsp crushed garlic
• 1 tsp chilli powder
• 1/2 tsp ground turmeric
• 1/2 tsp asafoetida
• 1 tsp salt
• 1/2 tsp sugar
• 500 ml water
• 2 tbsp chopped coriander leaves to serve

Instructions

To make the Dhokli (Dumplings):

• In a large bowl, mix together all the dry ingredients (including garlic). Make a well in the centre and add 1 tbsp oil. Pour in the water and mix to form a shaggy dough. Use your hands to knead the dough for 5-6 minutes. It should be slightly stiff. Add the remaining 1 tbsp oil and knead it in to the dough. Cover and allow the dough to rest for 20 minutes.
• Once rested, divide the dough into two equal parts. Cover the portion you're not going to work on again so it doesn't dry out.
• Roll the dough into a long sausage shape. It should be around 2cm/0.7-inches in diameter.
• Cut the ends of the dough off and set aside. Now cut the trimmed log of dough into rounds, about 1/2cm thick. Roll the dough portions into rounds between your palms and use your thumb to make an indentation in the centre of the dough. They should look like little buttons. Set the aside and repeat this process until all the dough has been used up.

For the curry:

• Top and tail the guvar, cutting any very large beans in half.
• Put the Instant Pot on sauté/browning mode and place the in the pot. Add ajwain and garlic. Cook for 30 seconds and then quickly add the tomato purée. Cook the paste out for 1 minute. Next, add the chilli powder, turmeric, asafoetida, salt and sugar. Stir well to combine.
• Add water and bring to the boil.
• Throw in the trimmed guvar and stir to coat. It might seem watery but remember the dhokli will need water to cook properly.
• Once the guvar has been stirred, add the dhokli and give them a very gently fold. Don't stir too much or they will break.
• Place the lid on the pot and cook on high pressure for 17 minutes exactly.
• Carefully release the steam after the cooking time is up. Open the lid and stir well. The dhokli should be cooked through and the guvar tender. Place back on sauté mode to evaporate some excess water but not too much as the dhokli will continue to absorb the water as it sits. If you remove too much, the curry will become dry.
• Garnish with fresh coriander and serve.

Video

Notes

Alternative cooking methods

Cooking instructions for other conventional pressure cookers remain the same.

To cook this curry in a regular pot/pan, follow the same instructions as above but instead of pressure cooking, the curry will need to be simmered over a low heat for 35-40 minutes. Stir often to avoid sticking. Top up with water if necessary.

Freezing

This Guvar Dhokli is suitable for home freezing. Pack the cooled curry into an airtight container and freeze for 3 months.

I like to double the Dhokli recipe and freeze the raw dhoklis on a tray. Once solid, they can be packed into a container or freezer-safe bag to add to curries from frozen.

 

Pin it for later! Guvar Dhokli nu Shaak

If you love this, you might also enjoy my Gujarati Daal Dhokli recipe

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Try one of these tasty veg curries for roti for dinner tonight. Either serve as they are, or include a daal option.

You can also double up and choose two complimentary curries from the list to create a larger meal.

In Indian homes, we often choose lentils or legume curries or daals to serve alongside vegetable dishes. This rounds off a meal wonderfully and adds welcome protein.

What is Roti?

Everyday curries take centre stage in traditional Indian homes. They’re typically served with wholewheat chapatis, also known as roti.

Roti are hearty and simple to prepare, although round rolling is a skill that takes practice.

How to make Roti dough

Make the dough with a combination of wholewheat flour (atta), water and optional oil. I like to add a little oil for softer rotis, but you can skip it if you don’t mind them a little chewier.

Some families like to roll their rotis extra thinly to make phulka, which they sometimes place over an open flame to rise.

Having said this, I usually cook my rotis on a steel tawa from start to finish. A frying pan also works well.

I’ll include my simple Homemade Gujarati Roti (Rotli) recipe at the end of this post, along with a fabulous Soft Spinach Roti (Chapati) if you’re a fan of the green stuff.

Ready to be inspired with some easy and delicious vegetarian curry recipes?

10 Easy Veg Curries for Roti

1. Gobi Bhurji (Scrambled Cauliflower)

Gobi Bhurji (Indian Scrambled Cauliflower)

Gobi Bhurji (or Scrambled Cauliflower) is one of my favourite ways to enjoy a humble head of cauliflower. Simply grate it using a box grater, and sautee with onions, tomatoes and aromatic spices until tender. Serve this quick and easy scramble with buttered toast or buns for breakfast, lunch or dinner.

Check out this recipe

2. Bateta nu Shaak (Potato Curry, Dry Style)

Gujarati Koru Bateta nu Shaak

A tried and true recipe for Koru Bateta nu Shaak (Gujarati-style dry potato curry). This is my mother's exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt).

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3. Vegetable & Coconut Milk Kurma (South Indian Style)

Vegetable & Coconut Milk Kurma

This simple coconut milk-based curry is rich with aromatic spices, nuts and a rainbow of colourful vegetables. Make it in an Instant Pot if you have one, or simply simmer away on the stove. Serve with dosa for a delicious vegan meal that's gluten free too. It also pairs perfectly with rice, roti or paratha. Feel free to add any vegetables you have in the fridge, as long as the total weight is around 600g.

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4. Quick & Easy Palak Paneer

Easy, Creamy Palak Paneer

Palak Paneer is a stick-to-your-ribs North Indian treasure that was made to be a filling vegetarian option. Serve with laccha paratha, roti, naan or rice!

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5. Kadai Tofu & Vegetables

Kadai Tofu & Vegetables

Serve this dish hot with soft chapattis/phulkas, jalebi paratha or simply with jeera rice, salad and a cooling cucumber raita.

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6. Rajma (North Indian-Style Kidney Bean Curry)

Rajma (Kidney Bean Curry)

While most of us use kidney beans as a filler ingredient in chillies, stews and salads, this Rajma (Kidney Bean Curry) makes the humble red bean the star of the show. The sauce is deeply aromatic, smooth and robust enough to take the beans from basic to beautiful. This is North Indian comfort food at its best.

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7. Okra & Potato Sabzi (Gujarati-Style Bhinda & Bateta nu Shaak)

Gujarati-Style Okra & Potatoes

Gujarati-Style Okra & Potatoes (Bhinda Bateta nu Shaak) is an everyday comfort food in many Gujarati homes, including mine. It’s usually scooped up with soft, hot rotlis (chapattis), which is our daily bread. This curry is delicately flavoured with cumin seeds, turmeric, garlic and lemon juice for a fresh vegan dish that eats more like a stir fry than the heavy restaurant curries one might be used to.

Check out this recipe

8. Palak Baingan ka Bhartha (Burnt Aubergine & Spinach Curry)

Melt-in-the-Mouth Burnt Aubergine and Spinach Curry

Smoky aubergine cooked over an open flame + a WHOLE HEAD of garlic! This Indian Burnt Aubergine and Spinach Curry is a sure-fire hit with spice lovers. Yum!

Check out this recipe

9. Creamy, Restaurant-Style Matar Paneer

Creamy, Restaurant-Style Matar Paneer

I’ve got a sneaky Restaurant-Style Matar Paneer recipe that’ll knock your socks off and it’s easier than you think. The base sauce is made with ground almonds and tomatoes. The spicing is mild but complex, making you wonder if you really just made that at home in the comfort of your own kitchen, without having to go to a restaurant or pick up a takeaway menu. Mad skills.

Check out this recipe

10. Tofu Tikka Masala

Tandoori Tofu Tikka Masala (Vegan)

In my book, anything served on a stick is a winner. It seals the deal if what’s on the stick is smothered in a charred tandoori paste, restaurant style. Here’s my take on a British-‘Indian’ dish. It’s loaded with homemade tandoori spices, garlic, lemon, ground almonds and coconut cream. The best thing about it is that it’s 100% vegan. That’s got to get me extra brownie points, right?

Check out this recipe

So you have my top 10 Easy Veg Curries for Roti… but how do you make the Roti?

10 Easy Veg Curries for Roti are of course, incomplete without Roti. Here are my two favourite versions of the classic soft rotis.

It’s everyday fare that partners perfectly with any of the curries I’ve shared above.

Soft Spinach Roti

Can you believe the dough for these Soft Spinach Chapatis is enriched with a whole bag of spinach? Popeye would be proud! Pack a healthy portion of leafy greens into your meal with this easy recipe the whole family will love.

Check out this recipe

Enjoy these amazing Indian vegetarian curry recipes! If you make one, please share pictures with me via Instagram. I love to see your creations! Mention me @Sanjana.Feasts and use the hashtag #SanjanaFeasts

Pin this collection of 10 Easy Veg Curries for Roti to your Pinterest boards for later!

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This Indian rice dish is simple, comforting and utterly delicious. If you’re looking for something a little more traditional, skip the paneer.

You’ll need 10 ingredients. The dish is gluten free, vegetarian and so easy to veganise. What’s not to love?

Wait, what’s the difference between Gujarati-Style Matar Bhaat and Pulao?

Think of it this way: Pulao is the Hindi word for a rice dish in which you sauté rice in fat with spices, then add vegetables (or any protein of your choice). You then cover it with water and a lid. Finally, cook it until all the ingredients are fragrant and tender.

Gujarati-Style Matar Bhaat adopts this very same process. You could say it’s a type of pulao — just one that has its’ own name, history and repertoire in Gujarati cuisine. It’s a Gujarati treasure. We eat it with Kadhi (buttermilk cooked with spices and gram flour) and not much else.

How to serve Matar-Bhaat

You can enjoy it the Gujarati way — drowned in Kadhi, with a side of Khichiya Papad and raw onions. Or serve it as part of a large, thali-style meal. It’s a wonderful alternative to Jeera Rice when peas are in season.

Do I have to add peas?

Yes. It’s not Matar Bhaat without the matar (peas). You can opt for raw or frozen peas. If tender fresh peas in their pods are available, use them. There’s nothing quite like Matar Bhaat made with peas and their pods.

Do I have to add potatoes and paneer?

Not at all. If you’d like something more traditional, leave the potatoes and paneer out and add in more peas. I usually serve my Matar Bhaat with Kadhi as a one-bowl dinner which is why I like to bulk it out with some extras. Feel free to add any vegetables or protein you like.

What other vegetables can I add to Matar Bhaat?

Cauliflower, mushrooms, onions, peppers, courgettes and carrots are all great vegetable-based add ins.

How can I make a vegan version of this Gujarati-Style Matar Bhaat?

Simply replace the paneer for firm tofu (press it to drain excess water and pan-fry first). In place of tofu, you can also add cashews or peanuts. Swap the ghee for oil or your favourite plant-based butter.

Why do you add so few spices?

So here’s the key difference between Gujarati-Style Matar Bhaat and your average Pulao. Gujarati-Style Matar Bhaat is very delicate in flavour. It’s designed to carry the flavours of the sharp and tangy Kadhi you ladle on top.

Steaming hot, the two dishes eaten together are harmoniously sour, sweet, spicy and comforting. You’ll notice the absence of ginger, garlic, onions and chilli in this recipe — that’s because those ingredients would typically be in the dish you pair with the Gujarati-Style Matar Bhaat.

Let the flavour of the peas, and the fragrance of the Basmati rice shine.

My essentials for this recipe

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Gujarati-Style Matar Bhaat

My special version of Gujarati Matar Bhaat with super fluffy rice, fresh peas, potatoes and paneer. Serve it with Kadhi or as part of a larger thali-style meal. It's simple, comforting and utterly delicious. If you're looking for something a little more traditional, skip the paneer.

Course Side Dish

Cuisine Indian

Keyword gujarati, peas, pulao, rice

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Sanjana

Ingredients

• 225 g long-grain basmati rice
• 250 g young peas in their pods (or peas without the pods)
• 225 g paneer diced (2cm cubes)
• 125 g potatoes peeled and diced (2cm cubes)
• 50 g ghee
• 2 tsp cumin seeds
• 5 cm stick cassia bark (or cinnamon)
• 10 curry leaves
• 1 1/2 tsp salt
• 550 ml hot water

Instructions

• Place the rice in a bowl. Wash it in plenty of cold water by gently swishing it with your hand. Be careful not to break the grains. Tip the water away and repeat another 2-3 times. This will clean the rice and also remove any excess starch for fluffy, separate grains.
• After the last drain, fill the bowl of rice with water once more. Add enough so the water level is 5cm above the surface of the rice. Allow to soak for 30 minutes.
• While the rice is soaking, prepare the peas, potatoes and paneer.
• To prepare the peas, top and tail them, also removing the long, stringy membrane that runs down the length (on both sides). Pop the pods open and remove the peas inside. Snap the top and pull downwards to remove the tough membrane from inside the pods. Do this for both halves. The pods and peas are now ready to cook.
• Peel and dice the potatoes in 1-2cm cubes (according to your preference). Place in a bowl and cover with plenty of cold water. Make sure they're all fully submerged. This will prevent the potatoes oxidising and turning brown. You can keep the skins on if you like.
• If you're using shop-bought paneer, cut it into 1-2cm cubes (according to your preference) and place it in a bowl. Pour hot water directly over the paneer until it's fully submerged. This will soften the paneer up beautifully. Skip this step if you're using homemade paneer.
• After the paneer has soaked for 10 minutes, you can drain it well (along with the potatoes) and fry them in oil or ghee if you like. However, I prefer not to brown the paneer or potatoes in this recipe.
• Melt the ghee in a large non-stick pan that has a tight-fitting lid. Once melted, add the cumin seeds, cassia bark and curry leaves. Sauté over a medium-low heat for 2-3 minutes to infuse the ghee with the delicate aromas of the spices.
• Drain the soaked rice well and add it to the pan. Sauté over a medium-high heat for 3-4 minutes. Fold the rice using a large spatula to ensure the delicate grains do not break. Once the rice is coated in ghee and very lightly toasted, add the paneer, potatoes and peas.
• Very gently combine the rice, vegetables and paneer. Season with salt.
• Pour in 550ml boiling water and give everything a final mix. Bring to the boil.
• Cover the top of the pan with a piece of aluminium foil – it shouldn't be touching the rice. Place the pan lid on top of the foil and press it down to seal the pot completely.
• Leave the pan over a moderate heat and cook for 5 minutes exactly. Once 5 minutes has elapsed, switch the heat off and leave the pan as it is for 20 minutes. Don't uncover it, not even for a second.
• After 20 minutes, remove the lid and carefully remove the foil to allow the steam to escape. Place the heat back on high and cook for 3-4 minutes. This will crisp up the bottom beautifully.
• The final step is to give the rice a final toss and fluff up with a fork. You can check the potatoes are cooked through by piercing them with a fork. They should be tender.
• Serve immediately with Gujarati-style Kadhi or in place of jeera rice alongside your favourite curry or daal.

Video

Notes

• Pack leftovers away in an air-tight container. Store in the fridge for up to 48 hours. Reheat thoroughly before serving.

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If you like this, you’ll love my recipe for Ruffled Vegetable Biryani

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The post Gujarati-Style Matar Bhaat appeared first on Sanjana.Feasts.

When my son Bodhi asks me for “Paabhaji”, I know he means this vegan Keema Pau Bhaji. It’s a combination of 7 vegetables and plant-based soy mince served with fluffy bread buns, or Pau.

Homemade Pau Bhaji Masala vs. Shop Bought

I like to make my own homemade Pau Bhaji Masala instead of shop bought. It makes a huge difference! I have included my recipe for both the Keema Pau Bhaji and Masala below.

If you’re super short of time, shop-bought Pau Bhaji Masala will work just fine. However, if you do have time, I recommend trying this homemade Pau Bhaji Masala recipe. It’s so beautifully aromatic.

What kind of vegetables can I use for Bodhi’s Keema Pau Bhaji (Vegan)

There is no definitive answer! Throw in every last vegetable scrap you have because it’s going to get mashed into a delicious buttery lava anyway. My favourite additions include (but are not limited to): Cauliflower, peas, sweet potato, carrots, red peppers, onions and tomatoes.

Having said this, you can also add any of the following: Aubergine, green beans, potatoes, turnips, broccoli, squash, corn and leafy greens. Use what you have or what’s in season.

Why isn’t my Pau Bhaji red in colour?

I typically add in some sweet potatoes for colour and sweetness without having to add sugar or food colouring. It’s very common for some street vendors to add red food colouring to their Bhaji for a rich appearance.

You can add it if you like but I think the colour of the sweet potatoes and tomatoes does a good enough job. The choice is yours.

How to serve this Vegan Keema Pau Bhaji

This is one of those dishes where the garnishes are as important as the main component of the food itself. Don’t skip the lemon wedges, finely diced red onions, tomatoes and coriander topping. And don’t skip the extra butter on top either. It adds the special touch. Even Bodhi knows when the garnishes are missing and he’s only two!

What kind of bread should I use?

Finally, the bread rolls (pau/pav/pão) must be soft, white and most importantly, cheap. Don’t get fancy with artisan rolls from a French bakery. If you must, your regular sliced white is better than the posh, crusty stuff.

In the end, the bread is a crispy carrier for spicy, melt-in-the-mouth vegetable and soy mince curry.

How to make Bodhi’s Keema Pau Bhaji (Vegan)

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Bodhi’s Keema Pau Bhaji (Vegan)

When my son Bodhi asks me for "Paabhaji", I know he means this vegan Keema Pau Bhaji. It's a combination of 7 vegetables and plant-based soy mince served with fluffy bread buns, or Pau.

Course Main Course

Cuisine Indian

Keyword curry, soy mince, street food, vegan, vegetables

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6

Author Sanjana

Ingredients

For the bhaji:

• 400 g frozen soy mince or reconstituted from dried
• 200 g peas frozen is fine
• 200 g sweet potatoes peeled and diced
• 150 g cauliflower finely chopped
• 150 g carrot peeled and finely diced
• 150 g red peppers finely diced
• 400 g tomatoes diced
• 100 g vegan butter
• 1 large red onion finely diced
• 4 large cloves garlic peeled and finely chopped
• 5 cm piece ginger peeled and grated
• 300 ml water
• Salt to taste

For the pau bhaji masala:

• 1 tbsp garam masala
• 2 tsp Kashmiri chilli powder
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp ground cumin seeds
• 1 tsp ground turmeric
• 2 cardamom pods seeds crushed
• 1/2 tsp amchur dried mango powder

To garnish:

• 1 red onion finely diced
• 2 large vine tomatoes finely diced
• 50 g fresh coriander chopped
• Lemon wedges for serving
• 25 g vegan butter

For the pau:

• 12 soft white bread rolls
• 100 g vegan butter softened

Instructions

For the bhaji:

• In a small bowl, mix together all the ingredients for the pau bhaji masala. It will look like a lot but you will need to use it all, trust me.
• Melt the 100g butter in a large, heavy-based pan. Add the onions, bay leaves and salt and sauté until slightly browned, about 10 minutes. The salt will draw out moisture from the onions and help them to brown quickly.
• Add the garlic and sauté briefly, about 30 seconds. Next, add in the soy mince and sauté for 5 minutes until slightly browned. Add the tinned tomatoes, cauliflower, sweet potatoes, carrots, peas, peppers, pau bhaji masala and water. Give everything a good stir and cover with a lid. Cook over a medium heat for 20 minutes, stirring frequently. If it starts to dry out, add more water and continue to cook until everything is very tender.
• Switch the heat off and allow to cool for 5 minutes. Now, add the reserved 50g of vegan butter, grab a potato masher and give everything a good mash until it resembles a coarse purée. Adjust the consistency by adding more water if necessary. It should be slightly runny, like lava. Add salt and continue to mash until well incorporated.
• Return the pan to the heat with the lid on and simmer over a low heat for 15-20 minutes.

To prepare the pau:

• Slather both sides of the rolls with butter and toast in a frying pan until golden all over.

To serve:

• Sprinkle the onions, tomatoes and coriander over the top of the pau bhaji. Serve with more onion, tomato and coriander, as well as extra butter, lemon wedges and the toasted pau. Chilli lovers can also top with chopped fresh chillies if they dare.

Notes

• This is a great make-ahead dish. Keep it covered in the refrigerator for up to 3 days.
• Freeze in a freezer-safe container for up to 6 months. Defrost at room temperature and reheat thoroughly before serving.
• You can make this ahead of the time and keep warm in a slow cooker for up to 12 hours. The flavours will be incredible.

 

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If you like this, you’ll love this recipe for Tofu Tikka Masala

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