If you’re on the hunt for a minimal-effort curry recipe to add to your weeknight meal rotation, you’re in the right place.

What are Tindora?

Ivy Gourd. This member of the gourd family is usually no larger than the average pinky finger. It’s most popular in southern Indian states but is a common vegetable across Indian cookery.

The skin of Tindora is thin and the flavour very subtle. Inside, you’ll find lots of small seeds but far less moisture than most gourds. This means that once you cook the Tindora, they retain their crunch.

While it’s a popular ingredient in Indian cuisine, it’s important to note that Ivy Gourd is used in cuisines from Africa to East Asia and South East Asia.

What are the different names for Tindora?

Tindora is the Gujarati name for Ivy Gourd. They’re also known as Tendli (तेंडली) in Hindi, Dondakaya in Telugu and Kovai in Tamil. Almost every local community in India have their own name for this popular little gourd.

What’s a gourd?

Think courgette (zucchini), squash, pumpkins, cucumbers and melons). Tindora are firm to the touch and have a smooth, shiny surface.

How to choose Tindora in the shop or market

I have the fondest memories of choosing vegetables in the local Indian shop with my mother.

She would explain to me the difference between a fat aubergine and a skinny one, a limp okra and a firm one, and why we always choose the most slender roots of ginger.

To choose the best Tindora, you must look for small gourds, no larger than the average pinky finger. It should be very firm, with a shiny and smooth skin.

Try to choose Tindora with a pale skin. This indicates that they are young and tender. The fatter they are, the more likely they are to contain a large amount of seeds. This means they’re older and may be holding more water. This in turn, can make the Tindora bitter.

Are Tindora the same as Parwal?

Not quite. Tindora have a thin and smooth skin and rounded ends, while Parwal (pointed gourd) have a thicker, rougher skin and as the name suggests, pointed ends. They do however, come from the same family.

Tindora tend to be smaller in comparison to Parwal. The skin of Parwal is often scraped or peeled before cooking to remove some of the toughness. Parwal is a favourite in Punjabi cuisine.

What can I use instead of Tindora?

While Tindora are unique in their texture and shape, a similar result can be achieved using young courgette (zucchini). Cut them into 4cm x 1cm batons and cook in the same way as Tindora in this recipe.

Texturally, the final result won’t be exactly the same but the flavours will be a close match.

What’s the best way to cook Tindora?

With very little water. I find a quick shallow fry is the best way to achieve a deliciously tender, yet crunchy texture when it comes to Tindora. You can drain away excess oil once they’re cooked.

What type of corn should I use for this curry?

I use tinned because I always have a tin of sweetcorn in the cupboard. It’s what makes this curry the perfect weeknight dinner. If you have fresh corn, feel free to cook that and add it in. Indeed, frozen corn also works a treat.

Why do you add chickpea flour to this curry?

Chickpea flour (besan) gives this dish a dry finish. It’s a light dish served without sauce. I also love the toasted, nutty flavour the chickpea flour gives the curry.

Is this 30-Minute Tindora Curry with Corn suitable for vegans?

Yes, this easy curry is both vegetarian and vegan.

Is this curry gluten free?

My 30-Minute Tindora Curry with Corn can be gluten free if you leave out the asafoetida (hing). Why? Because wheat flour is a common additive in commercial brands of asafoetida.

Having said this, asafoetida in its pure form is naturally gluten free. If you happen to come across pure asafoetida, simply crush it in a pestle and mortar or grate using a microplane for an asafoetida that’s suitable for gluten-free cooking.

How to serve this easy weeknight curry

Serve this Tindora Curry with roti, phulka, paratha or rice. It’s lovely as it is for a low-effort midweek meal. Although you could kick things up a notch and serve this dish as part of a larger thali or tiffin.

Just add your favourite daal, raita, pickle and sweet dish to the spread. When I serve this as part of a big meal, I pair it with:

• Easy Palak Paneer
• Homemade Gujarati Rotli
• Daal Kachori
• Creamy Kesar Shrikhand

My essentials for this recipe

Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

How to make 30-Minute Tindora Curry with Corn

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30-Minute Tindora Curry with Corn

Tindora Curry with Corn is a simple, dry-style curry of tindora (ivy gourd) and sweetcorn. It's light, fresh and quick to prepare. Serve this weeknight vegetable dish with roti, phulka, paratha or rice. If you can't find tindora, try it with courgette cut to the same size.

Course Main Course, Side Dish

Cuisine Indian

Keyword curry, gujarati, sweetcorn, tindora

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 450 g tindora (ivy gourd/tendli/dondakaya)
• 285 g cooked sweetcorn I used tinned but fresh or frozen are fine too
• 2 large fresh tomatoes, diced
• 1 tsp tomato purée
• 3 cloves garlic peeled and crushed
• 50 ml any cooking oil
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 2 tbsp chickpea flour (besan)
• 1 tsp ground turmeric
• 1/2 tsp ground fennel seeds
• 1/4 tsp asafoetida
• 1 tsp Kashmiri chilli powder
• 2 tsp ground cumin & coriander seeds (dhana-jeeru)
• 3/4-1 tsp salt
• 1/2 tbsp unsweetened desiccated coconut optional

Instructions

To prepare the tindora:

• Wash the tindora well in cold water. Dry them in a clean tea towel. Top and tail the tindora, removing only a small amount of the ends. Slice the tindora in half lengthways and then into quarters in the same direction.
• Heat the oil in a large pan. Once hot, add the sliced tindora. Stir fry the tindora in the oil, stirring all the time until tender and very slightly golden. Don't overcook the tindora – they should retain some crunch. This will take 5-6 minutes over a moderate heat. Remove the tindora from the pan using a slotted spoon and drain in a colander or plate lined with kitchen towel. Set aside.

To make the curry:

• Remove all but 1 tbsp oil from the pan. Add the mustard seeds and cook until they pop and crackle. Once the dance of the mustard seeds subsides, turn the heat down to low and add the cumin seeds and asafoetida. Sauté briefly, about 10 seconds.
• Add the chickpea flour and sauté for a further 20 seconds. The chickpea flour will turn a few shades darker, rather like a light caramel colour and give off a nutty aroma. Immediately add the tomatoes and garlic. Cook for 1-2 minutes.
• Now add the dry spices: ground cumin and coriander seeds, ground fennel seeds, chilli powder, ground turmeric and salt. Stir well to incorporate all the dry spices. If the mixture feels very dry, you can add a splash more water to moisten and prevent the spices from burning. Be sure not to add too much water as this is a dry-style curry. Stir all the time.
• After 2 minutes, add the cooked sweet corn and stir, cooking over a moderate heat for 1-2 minutes. Next, add the cooked tindora and fold the sweetcorn masala into it so everything is well coated. Cook this for an extra 2-3 minutes to heat everything through.
• Garnish with fresh coriander and optional desiccated coconut. Serve hot with rotis, phulka, paratha or rice.

Video

Notes

• This curry is suitable for freezing. To freeze, pack the cooled curry into a freezer-safe container and cover with a tight-fitting lid. Freeze for up to 3 months. Defrost at room temperature and heat through until the curry is piping hot before serving.
• Store leftovers in an airtight container in the fridge. Consume within 48 hours.
• If you can’t find tindora, try making this curry with young courgette cut to the same size, about 4cm in length.

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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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This beautiful preparation of basmati rice and freshly-toasted spices takes serious thought, time and effort.

From soaking the rice, to frying onions, and if you’re really committed, making your own glorious Biryani Masala, this is no 30-minute meal.

Biryani is a food that you make for special occasions and sharing. It’s decadent, opulent and more of an emotion than it is a meal.

What is Ruffled Vegetable Biryani?

It’s a little twist on the original dough-sealed biryani with stunning golden filo pastry ruffles as the crowning glory. With each scoop of aromatic biryani, your friends and family can help themselves to a buttery pastry ruffle.

These scrunched up bits of filo just melt in the mouth and they’re SO simple to make (even though it looks super fancy!).

My favourite thing is that the butter from the pastry seeps down into the steamy rice to create rosy saffron steam that contrast with spices like cardamom and cloves. Indeed, this veg biryani will knock your socks clean off.

How to make Biryani Masala at home

Sure, a packet Biryani Masala mix has a place in the kitchen cupboard. It’s great for those days when you’re short of time, let’s not be snobby about it. However, there’s truly no match for a batch of homemade Biryani Masala.

I toast whole spices until the oils release and become fragrant. It’s as satisfying to make as it is to eat. Plus, everything is fresh and you get to see exactly what goes in.

My all-in-one Homemade Biryani Masala

My Biryani Masala is an all-in-one recipe. I add dried chilli, garlic and ginger to the masala so you don’t need to add their fresh counterparts when you cook your biryani.

I find this to be a welcome time saver since there are already so many other ingredients required.

How much Homemade Biryani Masala does this recipe make?

My recipe makes approximately 75g biryani masala, which is enough to make biryani for six people three times, give or take. Of course, this depends on the amount of masala you add to your dish.

My calculations are based on adding 2 tablespoons of biryani masala to a biryani for 6 people (around 225g rice and 1.5kg of vegetables or protein).

Tips for making Homemade Biryani Masala

• A dry frying pan is perfect for getting the spices nicely toasty. You don’t need to use oil for dry masalas.
• Don’t toast the spices over a high heat. A low heat will help coax the oils from the whole spices perfectly. Patience pays off.
• Keep the spices moving the whole time they’re in the pan to ensure they don’t burn. They have a tendency to catch in hotspots.
• Let the spices cool completely before you grind them.
• Store the homemade Biryani Masala in an airtight jar or container for up to six months. It’s okay to leave it beyond this date but the spices may lose some of their potency.
• I recommend making masalas in small batches so you can use them at their best.

What kind of Vegetable Biryani is this?

Absolutely not traditional is the answer. While it has all the flavours of a wonderful biryani, its presentation and method of preparation is unique.

I never claim authenticity in recipes because I believe recipes are in a constant metamorphosis, informed by our environments and tastes.

Purists will insist that there cannot be a vegetarian biryani as this dish has almost always been prepared with meat.

My opinion is that if there can be plant-based “chicken” burgers, vegan “steak” and other no-meat meats, anything is possible.

Every food has roots, or an origin of sorts. To deny the existence of something based on a belief that it shouldn’t be, doesn’t make it cease to exist. Enough chat. Let’s make biryani.

Why add pastry on top?

India’s most traditional biryanis are cooked in “Dum”. This refers to a seal of dough around the rim of a cooking pot so the food inside cooks in steam.

A seal ensures steam builds up inside the pot, plumps up the rice grains and infuses them with the flavours of spiced veg, crispy onions (in the biryani layers) and saffron.

Once you crack it open, the ‘Dum’, translated as “warm breath” will escape and you’ll be ready to pile mounds of biryani on your plate.

This Ruffled Pastry Vegetable Biryani takes inspiration from the dum method but isn’t wholly traditional. I sprinkle the biryani is sprinkled with saffron milk which, along with the rice and veg releases steam upwards.

The crispy filo pastry sits on top and since it’s spread with butter, the entire biryani soaks up the buttery drips that fall from above. It really is the veggie biryani of dreams.

Ruffled Pastry Vegetable Biryani: Troubleshooting

My biryani-making essentials (contains affiliate links)

• A wet/dry grinder with a powerful motor is your best friend when it comes to grinding your own masalas. It’s an invaluable tool for this Biryani Masala. I have a Boss one which is years old but this Premier Xpress Mixer/Grinder is amazing.
• Indeed, if you’re looking for a one-stop quick fix that’s suitable for lots of things, try a coffee grinder like this Bosch Coffee Grinder. You’ll probably only want to use it for spices though. Nobody wants biryani-flavoured coffee… or do they?
• All the spices you need for this biryani can be found here.
• I use a springform cake tin like this for my Ruffled Vegetable Biryani but a casserole pot like this one or this one is ideal.
• Indeed, you can use your favourite brand of Basmati rice for this biryani. Some of my favourites include this Dehraduni Basmati Rice or the classic Daawat Extra-Long Grain Rice.

How to make Homemade Biryani Masala and Vegetable Biryani

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Ruffled Pastry Vegetable Biryani

Aromatic vegetable biryani hidden beneath a layer of crispy, buttery filo pastry ruffles. This show-stopping vegetarian dish is inspired by "dum" cooking where pastry is used to seal a pot so the dish cooks gently in steam.

Course Main Course

Cuisine Indian

Keyword rice, vegetables, vegetarian

Prep Time 1 hour hour 30 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours 30 minutes minutes

Servings 6

Author Sanjana

Equipment

• 1 x 26cm (10-inch) diameter springform cake tin, 10cm (4-inch) deep or cake tin, casserole or pie dish of a similar capacity
• Frying pan or pot

Ingredients

For the rice:

• 225 g long-grain basmati rice
• 2 L hot water
• 1 tsp salt
• 2 green cardamom pods
• 5 cm cassia bark or cinnamon stick
• 3 cloves
• 1 tbsp dried rose petals (optional)

For the vegetables:

• 1 tbsp ghee or oil
• 1/2 tsp cumin seeds
• 80 g cashews
• 1 tbsp tomato purée
• 2 tbsp Biryani masala recipe below
• 150 g plain yoghurt
• 350 g potatoes cut into large chunks and fried until cooked and golden
• 200 g cauliflower florets fried until slightly golden
• 150 g carrots sliced into batons and steamed until 75% cooked
• 100 g peas I used frozen
• 100 g peppers sliced into large pieces
• 200 g paneer cubed and fried until golden
• 1 large onion sliced and fried until golden and crispy
• 150 ml water

You will also need:

• 150 ml hot milk
• 1 large pinch saffron
• 1 large onion sliced and fried until golden and crispy
• 1 tbsp fresh mint leaves
• 2 tbsp chopped coriander leaves

For the pastry top:

• 500 g filo pastry sheets
• 200 g butter melted

Instructions

To prepare the rice:

• Gently wash the rice in cold water, changing the water out 2-3 times. Soak the rice in plenty of cold water for one hour.
• Heat a large pot of water (around 2L) over a medium-high heat. Add salt, cassia bark or cinnamon, 2 cardamom pods, 3 cloves and 1 tbsp optional rose petals. Bring to a boil.
• Add the rice and bring to a boil again. Simmer over a medium heat until the rice is 80% cooked. It should break when you press a grain between your fingers, not smush. Drain in a colander and set aside.

To make the vegetable mixture:

• Heat the ghee or oil in a large frying pan or saucepan. Allow to melt, and then add some whole cumin seeds. Sizzle for 20 seconds or so, then add tomato purée, cashews and biryani masala. Cook for a further 30 seconds, and then add plain yoghurt. Stir constantly, for about 2 minutes until the paste cooks through. You'll know it's ready when the oil separates from the paste. Turn the heat down low.
• Add potatoes, carrots, cauliflower, peas, peppers, paneer and fried onions. Stir well. Pour in around 150ml water and bring to the boil. Cook for no longer than 2 minutes and then switch the heat off.

To layer the biryani:

• Grease a springform cake tin, cake tin or pie dish with plenty of oil. Spread another third of the rice mixture in the bottom of the tin. Top with half of the vegetable mixture, some fresh mint leaves, fresh coriander leaves and fried onions.
• Add another third of the rice and the remainder of the vegetable mixture. Flatten it gently – don't press it down too hard. Top with some fresh mint leaves, fresh coriander leaves and fried onions.
• Layer in the final third of rice. Pour over the saffron milk and sprinkle some fresh coriander leave on top.

For the filo pastry ruffles:

• Preheat the oven to 180°C/350°F.
• Take the first sheet of filo pasty and generously brush it with the melted butter. Keep the rest of the pastry covered with a damp tea towel to prevent it from drying out. Scrunch the pastry up from one end to the other, like a rough concertina. Take one end and wrap it around into a spiral or rosette. You don’t have to be neat — the more rustic, the better.
• Place the scrunched pastry on top of rice, starting from the outside edge. Repeat for the remaining pastry until all of the rice is covered with ruffled pastry. This pastry top will help the rice and spices gently steam in the oven whilst the surface becomes golden and crispy.
• Bake uncovered for 45-50 minutes until golden and crispy.
• Serve hot with your favourite biryani accompaniments. Raita and mirchi ka salan are my favourites.

Video

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All-In-One Biryani Masala

Aromatic masala that's perfect for any biryani preparation. Set aside your packet of biryani masala and try this beautifully-fragrant biryani masala inspired by the flavours of north India. Just add two tablespoons of masala per 1.5kg of vegetables or protein. No need to add additional ginger, garlic, chilli or salt because this masala contains it all.

Course Condiment

Cuisine Indian

Keyword biryani, masala

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Equipment

• High-powered wet/dry grinder or coffee grinder
• Frying pan or saucepan
• Container with a tight-fitting lid for storing the masala

Ingredients

• 20 cloves
• 20 black peppercorns
• 15 green cardamom
• 4 black cardamom
• 20 cm cassia bark or cinnamon sticks
• 3 dried bay leaves
• 2 blades mace
• 5 dried red chillies
• 2 tbsp dried rose petals
• 2 tbsp coriander seeds
• 3 tsp salt
• 2 tsp sugar
• 3 tsp dried garlic
• 2 tsp dried ginger
• 2 tsp cumin seeds
• 2 tsp ajwain
• 2 tsp ground turmeric

Instructions

• Heat a dry frying pan or saucepan over a low heat.
• Add all the whole spices and toss to combine. Cook over a low heat for about a minute-90 seconds.
• Add the powdered spices, salt and sugar. Toss again and cook, stirring all the time to ensure the masala doesn't burn. This shouldn't take longer than 2 minutes. Allow to cool.
• Pile the spices into a spice grinder or the bowl of a mixer/grinder (recommendations for these are included in the blog post above). Blend until the mixture becomes a fine powder. You might need to stop and stir everything once or twice to ensure all the spices are getting some blade time.
• Pile the mixture into an airtight container or jar. This biryani masala will keep well for a year but is best used within 6 months.

Video

Notes

Makes approximately 75g biryani masala. This is enough to make biryani for six people three times, depending on how much masala you like in your biryani.

Pin this Ruffled Pastry Vegetable Biryani for later!

If you like this, you’ll love my recipe for Saag Paneer

The post Ruffled Pastry Vegetable Biryani appeared first on Sanjana.Feasts.

Serve with dosa for a delicious vegan meal that’s gluten free too. It also pairs perfectly with rice, roti or paratha. I love to eat this with Neer Dosa.

What’s the difference between Kurma and Korma?

Both Kurma and Korma have roots in Mughalai cuisine. They are one in the same, adapted to local tastes over centuries. Their shared heritage means the two curries are a culinary venn diagram. At the intersection lies nuts (often cashews and almonds), seeds (often white poppy seeds) and a handful of spices. The spices include, but are not limited to: Coriander seeds, cloves, cinnamon, cardamom, mace (or nutmeg) and black peppercorns.

In the South of India, Kurma puts locally abundant coconuts to use for a rich and creamy foundation. In the North of India, yoghurt and dairy cream add the opulence and richness Mughal dishes are famous for with Korma. Both Kurma and Korma are made using meat or vegetables, and both the dishes are stew-like, mild and aromatic. They can be either white, yellow or orange in colour.

Making a creamy, flavoursome masala

Kurma by its very nature is a rich and creamy curry. I like to create a thick and luscious base for this dish using a combination of onions, cashews and something that’s not as common in Kurma — raw rice! An old trick in some households but something that’s recently amped up my South Indian-style curries.

First, I toast the rice up in the tadka (tempering) until golden. I like to blend my Kurma gravy for a smooth finish. Not only does this eliminate any chance of biting into whole spices, it also gives the cashews, rice and other aromatics a chance to get nice and familiar with one another. The result? TONNES of flavour!

Kurma: Troubleshooting

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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.

Course Breakfast, Lunch, Main Course, Side Dish

Cuisine Indian

Keyword coconut, curry, south indian, vegan, vegetables

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 150 g cauliflower cut into bite-sized florets
• 150g red pepper diced
• 100 g French beans cut into pieces
• 100 g carrots cut into half moons
• 100g g sweetcorn I used a combination of corn on the cob and kernels
• 50 g peas I used frozen

For the sauce:

• 1 tbsp cooking oil I used rice bran
• 15 cashews
• 250 ml coconut milk
• 1 large onion finely chopped
• 6-7 curry leaves
• 2 green chillies slit lengthways
• 5 cm piece fresh ginger grated
• 5 cm cinnamon stick
• 2 cloves
• 4 green cardamom pods
• 1 tsp whole coriander seeds
• 1 tsp fennel seeds
• 1/2 tsp whole cumin seeds
• 1/2 tsp black peppercorns
• 1/8 tsp fenugreek seeds
• 1 tbsp Basmati rice
• 1 large tomato (approx. 150g) cut into pieces
• 1/2 tsp turmeric
• 1 1/4 tsp salt
• 250 ml water

To serve:

• 1 tbsp chopped coriander leaves
• 4 lime wedges
• 1-2 tbsp coconut milk to drizzle on top

Instructions

• Heat the oil in a pan. Add the cinnamon, cloves, cardamom, coriander seeds, fennel seeds, cumin seeds, peppercorns, fenugreek seeds, chillies, curry leaves, cashews, rice and onions. Saute for 4 minutes until the onion turns a light golden brown.
• Next, add the ginger, tomatoes and turmeric. Cook for a further 2 minutes. Pour in the water and stir well. Cover with a lid and cook for 10 minutes if cooking on the stove in a conventional pan.

  If using an Instant Pot, pressure cook on high with the vent closed for 5 minutes. Carefully remove the lid and check the cashews are tender. Allow to cool down.
• Remove the cinnamon stick and pile the mixture into a blender. Blend for 90 seconds until very smooth and creamy.
• Pour the mixture through a fine-holed mesh sieve back into the pan. Use the back of a spoon to press the mixture through and catch any whole spice pieces, tomato skins and seeds. Add 250ml water to the blender jar and rinse to ensure you're getting every last bit of sauce out. Pour this through the sieve too. Discard any skins or seeds left in the sieve.
• Return the pan to the heat. Add the coconut milk and season with salt. Add the vegetables (I used frozen peas so left these to the side until the end). Cover with a lid and cook for a further 15 minutes, until all the vegetables are tender.

  If using an Instant Pot, pressure cook on high with the vent closed for 10 minutes. Depressurise the pot and carefully remove the lid. Do this straight away or the vegetables may overcook.
• Add the peas and chopped coriander. Stir well and check the seasoning. Drizzle with coconut milk, if desired. Serve the Kurma hot with lime wedges and your favourite dosa, roti, paratha or rice.

Video

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly in the microwave or in a saucepan to ensure food is piping hot before serving.
• This South Indian-Style Vegetable Kurma is suitable for freezing. Store in a freezer-safe container for up to 3 months. Defrost at room temperature and ensure food is piping hot before serving.

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If you like this, you’ll love my recipe for Neer Dosa

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The soft cheese centre just melts in the mouth, whilst the coating provides a welcome crunch. This is store-cupboard comfort food you’ll make again and again.

How to make Easy Paneer & Vegetable Tikkis

I use shop-bought paneer crumbled in the blender (or with clean hands) and frozen mixed veggies, chopped as finely as possible.

Air-fry or bake!

You can bake them in the oven or if you have an air fryer, arrange them in a single layer to cook in just 8 minutes flat!

Why Easy Paneer & Vegetable Tikkis are a family favourite

I’m forever on the hunt for new ways of encouraging my son, Bodhi to eat more. I never restrict his diet and am thankful for anything he eats.

Laid back mama, here! To be honest, the only thing I’m mindful of is excess salt. I will allow him to eat as much whole fruit as he likes and he does enjoy the odd biscuit or bite of chocolate brownie, too.

About Bodhi

For those of you who are new here, Bodhi was an IUGR baby, delivered 20 days early, so not quite a preemie but because of a growth restriction, he was only 4lb at birth.

His development has been phenomenal for a baby the doctors (and we) were seriously worried about in the first few months of his life.

He’s not walking yet but is the biggest chatterbox who surprises me daily with how many words he knows.

I’m so proud to be his mum and I salute all the NICU baby parents out there. It takes immense strength to watch a child go through a period of physical weakness.

Little scamp

He’s always on the move and as a super tiny dude (currently wearing 6-9 month clothes at 16 months), he needs a good mix of veggies and fats in his diet.

Some of Bodhi’s favourite dishes

Buttered roti, carrot coins and peas cooked in ghee, peanut butter on toast, lemony avocado slices and strawberry yoghurt are his favourites at the moment.

How else can I adapt these Easy Paneer & Vegetable Tikkis?

This is a very forgiving recipe. You can use any vegetables you like, either fresh, frozen or even canned.

You could even try replacing the paneer with crumbled firm tofu or mashed beans for a vegan version.

However, I’ve made them with kidney beans before and they’re absolutely delicious, not to mention, full of plant-based protein.

A note on chilli when cooking for Bodhi

Finally, add salt and chilli to your preference. I haven’t listed chilli in the ingredients because I don’t put it in when cooking for Bodhi.

This means that I’ve actually become my dad and now eat raw green chillies with almost every meal because the heat is so addictive.

How to serve Easy Paneer & Vegetable Tikkis

My favourite way to enjoy these tikkis is to wrap them up in a chapati, naan or tortilla with lots of salad a coriander chutney. They’re perfect for picnics or eating on the go, too!

Can I freeze them?

Yes! In fact, I make them in bulk because let’s be honest, sometimes you need a quick-fix meal you can simply reheat in the oven. These tikkis freeze very well and keep for up to 3 months.

How to freeze these tikkis

Make them and then layer them up inside a freezer-safe container with pieces of parchment paper in between each tikki. To reheat, arrange the tikkis on a baking tray and bake in a pre-heated oven at 200°C/400°F for 10-12 minutes until piping hot. Do not refreeze.

Ingredients you’ll need to make these paneer tikkis

• Paneer, shop-bought or homemade (I like Everest)
• Mixed vegetables of your choice, fresh or frozen
• Onion
• Fresh root ginger
• Cumin seeds
• Garam masala
• Saffron (optional but delicious)
• Green cardamom
• Amchoor (dried mango powder)
• Chickpea flour
• Breadcrumbs
• Fresh coriander
• Salt
• Oil

Print

Easy Paneer & Vegetable Tikkis

Quick to make and bursting with Indian flavours; these Easy Paneer & Vegetable Tikkis are a family favourite in our home. The soft cheese centre just melts in the mouth, whilst the coating provides a welcome crunch. This is store-cupboard comfort food you’ll make again and again.

Course Appetizer, Lunch, Side Dish

Cuisine Indian

Keyword cutlet, great for kids, paneer, tikki, vegetables

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 225 g fresh or shop-bought paneer crumbled
• 150 g frozen mixed vegetables e.g. peas, carrots, broccoli, corn and beans, cooked and chopped finely
• 1 medium onion finely diced
• 2 cm piece ginger grated
• 2 tsp oil
• 1 tsp cumin seeds
• 2 tsp garam masala
• 5-6 strands saffron optional but delicious
• 2 cardamom pods seeds finely crushed
• 1 tsp amchoor dried mango powder
• Salt to taste
• 2 tbsp roasted chickpea flour
• 3 tbsp breadcrumbs
• 2 tbsp chopped fresh coriander

For the coating:

• 3 tbsp breadcrumbs
• Oil spray for cooking

Instructions

• Pre-heat the oven to 200°C/400°F.
• In a dry, non-stick pan, toast the chickpea flour until aromatic and a very pale pinkish colour. Transfer to a bowl.
• Heat the oil in the same pan. Add the cumin seeds and allow to sizzle for a few seconds. Next, add in the ginger and onions. Cook for 3-4 minutes until translucent.
• Stir in the garam masala, saffron and ground cardamom. Cook for a further 2 minutes. Add the crumbled or grated paneer and veggies. Cook for 3-4 minutes and then allow to cool.
• Once cool, add the toasted chickpea flour, breadcrumbs, salt and coriander. With clean hands, give the mixture a good knead to bring everything together. If it feels overly sticky, you can add another tablespoon of breadcrumbs but be careful not to add too much or it may make the finished tikkis dry.
• Form small tikkis with the mixture (you should have 12-14 mini tikkis). Roll the tikkis in the reserved breadcrumbs to coat. Arrange on a baking tray and spray both sides with cooking oil. Bake at 200°C/400°F for 10 minutes. Alternatively you can air fry the tikkis at 200°C/400°F for 8 minutes.
• Serve with your favourite chutney, dip or plain yoghurt.

Notes

Tips for freezing:

 

• These tikkis freeze very well and keep for up to 3 months.
• Make them and then layer them up inside a freezer-safe container with pieces of parchment paper in between each tikki. To reheat, arrange the tikkis on a baking tray and bake in a pre-heated oven at 200C/400F for 10-12 minutes until piping hot. Do not refreeze.

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If you like this, you’ll love my recipe for Bodhi’s Keema Pau Bhaji

Love Sanjana

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Use any pasta shape you want and don’t forget to season generously with sea salt and chilli flakes. Tender veggies balance out the richness of the sauce and chopped parsley adds a much welcome fresh factor.

What makes Creamy Saffron Vegetable Pasta a good stand-by dish?

The reason why this pasta recipe is one I always keep in my dinner rotation is because you can customise it so easily. Don’t have broccoli? Just throw some cauliflower in. If it’s asparagus season, pop those in instead of runner beans. A handful of sweetcorn can replace peas easily (especially if you have tinned), too. As a result, you can use whatever veggies you have to hand and still create a sensational meal. I’ve made this many times with squash like courgette, butternut and pumpkin and it’s delicious every time.

Will the saffron overpower the dish?

Not if you add a small amount. In this Creamy Saffron Vegetable Pasta, just enough saffron is used to infuse the cream and provide a delicate, musky flavour. Once the saffron turns the cream a lovely shade of daffodil, you know you’re on the right track.

What if I don’t have saffron?

The flavour of saffron is what gives this dish most of its character. Definitely get a box of good-quality saffron for your store cupboard, even if you only ever use it for this dish. Truthfully, a little goes a very long way and one box will last you ages.

How can I tell if my saffron is legit?

Always go to a reputable dealer or spice stockist.

To test if your saffron is real, soak a few strands in hot water. If yellow/orange dye comes off, leaving a white coloured strand then the saffron is bogus. This is a trick used by spice cons who use artificially-dyed corn husk fibres to replace the delicate saffron strands. They won’t have a musky aroma and will be of no use. What a mistak-er to make-er. Bin them and don’t buy the same ones again. I’ve made this mistake before.

American and Mexican saffron is not the same as genuine saffron. It is made from safflower and has the same colour and appearance, but no taste or smell. Again, a pointless purchase.

Once you find a genuine box/packet of good saffron, remember the brand and stick to it. In my opinion, Spanish ‘La Mancha’ saffron is the most wonderful (unless you happen to live near a pond full of saffron crocuses and pick your own). Do you think they do saffron P.Y.O’s? Maybe at Lakshmi Mittal’s pad.

How to make the most of your saffron

To get the most out of your saffron, place it in a bowl and microwave it on high for 10-15 seconds to lightly toast it and dry it out (be VERY careful and keep a watchful eye on it). Gently rub it through your fingers when you add it to your dish and it will release heaps of flavour and colour. Magic.

Ingredients you’ll need for this Creamy Saffron Vegetable Pasta

• Any pasta shape you like (I used bucatini)
• Olive oil
• Red onion
• Mushrooms (I used a mix of oyster, shiitake and shimeji)
• Frozen peas
• Runner beans or French beans
• Broccoli florets
• Saffron
• Vegetable stock (fresh or made with a stock cube)
• Chilli flakes
• Flat-leaf parsley
• Sea salt

What you need to do to

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Creamy Saffron Vegetable Pasta

Saffron and vegan cream are a match-made in heaven in this Creamy Saffron Vegetable Pasta. Who doesn’t love twirls of pasta with lots of fresh veggies? Yum!

Course Lunch, Main Course

Cuisine Italian

Keyword broccoli, pasta, saffron, vegan, vegetables

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 300 g bucatini or any pasta shape of your choice
• 1 tbsp olive oil
• 1 red onion finely chopped
• 150 g mixed mushrooms
• 50 g broccoli florets
• 50 g frozen peas
• 50 g runner beans
• 12-14 strands saffron 1 large pinch
• 200 ml vegetable stock
• 300 ml dairy-free cream
• 1 tsp chilli flakes
• 1/2 tsp sea salt
• 1 tbsp flat leaf parsley chopped

Instructions

• Cook the pasta in a large pot of salty water according to packet instructions and drain.
• Heat the olive oil in a large saucepan. Sauté the onion until translucent and then add the mushrooms. Cook over a medium heat, stirring often to slightly brown the mushrooms.
• Add the broccoli, runner beans, peas, saffron and veg stock. Cook for 5 minutes.
• Pour in the cream and simmer very gently for 2-3 minutes. Sprinkle in chilli flakes, sea salt and chopped parsley.
• Add the cooked pasta to the pan and stir well to coat. Heat through until bubbling and serve immediately.

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This pilaf is one of those recipes.

 It takes 90 minutes to prepare, 35 minutes to bake and probably just 10 minutes to devour. Like any Indian rice dish, it requires a dash of spice and a whole load of TLC. The end result is a buttery platter of golden rice and crisp-tender vegetables that pair perfectly with any curry or simply with a bowl of lime and coriander yoghurt.

The idea is to partially cook each component of the dish before arranging it in a buttered roasting tin, covering with damp greaseproof paper (cartouche) and foil, and then baking until the rice is steamed to fluffy perfection. It’s a foolproof way to ensure your rice is spot on every time. The best bits the golden brown edges but don’t tell anyone I told you that.

I love to ribbon vegetables; whether they’re for a salad, pasta or rice, they look so beautiful and are quick to cook. The ones I find work best are all used in this recipe – carrots, courgettes and asparagus. However, you can use any veggies you like. I also added baby pearl potatoes, paneer (of course, don’t you know me at all?), petit pois, cashews and echalions (banana shallots). Be experimental and add whatever you fancy.

I’ve intentionally kept the spicing mellow in this pilaf. There’s nothing worse than killing the flavour of fresh vegetables and golden rice with OTT spicing. It happens all the time in restaurants and makes me sad. When cooking rice, you’ve got to remember that it will take on every flavour you add and this is particularly important in things like baked rice and biryanis because of the slow cooking. It has lots of time to infuse with the spices so it’s very easy to go overboard. Don’t fall into this trap.

I’ve added black cumin and black cardamom for a smoky flavour, saffron and green cardamom. They are perfectly balanced against all the sweet, buttery vegetables.

This recipe makes enough for eight hungry people because it was simply made for sharing. The leftovers are delicious the next day and even the day after that.

Baked Buttered Vegetable Pilaf
Serves 8

Ingredients

550g golden Sela rice
500g baby pearl potatoes, parboiled
400g carrots, peeled and ribboned
150g asparagus, ribboned
450g courgette, ribboned
225g paneer, cut into rectangles and grilled
5 banana shallots, peeled and sliced in half – root trimmed but left on
100g cashew nuts
150g petits pois

Hot water to boil the rice
Salt, to taste

100g butter
2 tbsp oil
4 green cardamom pods, lightly crushed
1 black cardamom pod, whole
2 inch cinnamon stick
2 whole cloves
1 tsp black cumin
1 tbsp grated ginger
2 whole green chillies
150ml water
Large pinch saffron

Fresh coriander, to garnish

Method

1. Wash the rice and soak the rice in cold water for an hour.

2. In a large pan, melt the butter and add the oil. Add in the cardamom pods, black cardamom, cinnamon, cloves, black cumin, ginger, cashews and chillies. Saute for a few moments before adding the potatoes. Allow the sizzle on a low heat for 5 minutes.

3. Add the shallots and paneer and keep on a low heat, trying not to break the shallots. Once everything s lightly golden, season with salt, add the saffron and 150ml water, then switch off the heat and set aside.

4. Drain the soaking liquid from the rice. Bring a large pan of salted water to the boil and add the rice. Boil it until it’s 50% cooked, just as you would boil pasta. Drain and set aside.

5. Grease a large roasting tray with butter and add the drained rice. Pile on the potato mixture, plus all of the ribboned vegetables and give it a very gentle mix. Try not to break up the vegetables.

6. Take a piece of greaseproof paper and scrunch it up under the tap, squeezing out any excess water. Place this directly on top of the rice and vegetables. Cover the tray with foil, leaving room for it to rise up as the rice steams.

7. Bake in a pre-heated oven t 180C for 35 minutes.

8. Remove from the oven and allow to sit, covered for 10 minutes. Remove the foil and paper and fluff up the rice with a fork. Arrange on a platter or into bowls. Garnish with fresh coriander.

Serve with your favourite curries or like I have it… with plain Greek yoghurt and nothing more.

Love Sanjana

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