North Indian Subzi Recipes to try at Home in Lockdown

North Indian food is a favorite cuisine of all the people of India. It is also popular among foreigners especially in Britain and the United States of America. I have jotted down some delicious North Indian Subzi Recipes(Vegetables). Usually, we tend to make a common red and white gravy for all the subzis. But, here I have tried to give different flavors for each Subzi.

Please do try the recipes only if you have the ingredients at home. Do not step out of the house unnecessarily. You can always skip any ingredient in the recipes as per the availability at your homes. Stay Home Stay Safe.

Please wash the vegetables thoroughly before making the food. Also, wash your hands with soap before cooking.

All the below recipes serves 4-5 persons

Malai Kofta

Malai Kofta Subzi prepared at home
Malai Kofta

This is one of my favorite North Indian Subzi. This vegetable has soft ball-shaped Koftas made with a filling of Potato and Paneer in yellow gravy. The texture of the gravy is very smooth (makhmali).

Ingredients

For the Koftas

Boiled and mashed Potato and crumbled Paneer.
Ingredients for Kofta
  • Four Medium Sized Potatoes (Boiled and Mashed)
  • 1 cup Grated Panner
  • 2-3 tsp ginger-chili paste
  • 1 tsp Pepper
  • 1 tbsp. Corn Flour
  • 1/4th cup chopped coriander
  • Salt to taste
  • Oil for deep frying

For the Gravy

chopped Onions, tomatoes and garlic
Ingredients for Malai Kofta gravy
  • 2 Medium-sized Chopped Tomatoes
  • 3 Medium-sized Chopped Onions
  • 2 tsp. red-chili powder
  • 2 tsp. cumin-coriander powder
  • ½ tsp. turmeric powder
  • 1 tsp. garam masala powder
  • 1 tsp. sugar
  • ½ cup cashew nuts
  • ½ cup fresh cream
  • 4-5 cloves of crushed garlic
  • 1 tbsp. oil

Method

For the Koftas

Soft Kofta Balls rolled to fry
Kofta Balls
  • Put all the ingredients the mashed Potato, Paneer, chili-ginger paste (green chilies), salt, pepper, cornflour, chopped coriander in a bowl and mix them well.
  • Now, prepare small ball-shaped Koftas of the mixture.
  • Then deep fry all the Koftas and keep them aside

For the Gravy

Malai Kofta gravy is prepared
Malai Kofta Gravy
  • Heat the oil in a pan for 2-3 seconds.
  • Add the onions and garlic in the pan and saute them for 2 minutes.
  • Then add the tomatoes, salt and again saute them for 4-5 mins.
  • Then add the cashew nuts and then cook the onions and tomatoes completely till the tomatoes are mashy.
  • Now, add all the spices red-chili powder, turmeric powder, cumin-coriander powder, and garam masala powder and stir them well with the vegetables.
  • Add a little water so that the spices do not get burnt and cook it for another 2 minutes.
  • Now switch off the flame and let the mixture cool completely.
  • Then add all the vegetables in a mixer-grinder and grind it into a fine paste.
  • Then strain the paste with a strainer to get a smooth texture for the gravy.
  • The gravy should be a bit thicker. Add water as required.
  • Now, cook the gravy for two-four minutes in a pan.
  • Then add the cream and mix it well with the gravy and cook for a minute.
Malai Kofta served with plain wheat Parathas.
Malai Kofta served with plain Parathas
  • Malai Kofta is ready to serve. You can serve it with Parathas.

Veg. Kolhapuri

Veg Kolhapuri

Veg. Kolhapuri is again a very popular North Indian Subzi among locals in India. The vegetable is a preparation of mixed vegetables in red gravy. This particular North Indian Subzi is very spicy, but you can always adjust the spice as per your taste. It is a simple recipe and easy to make in less time.

Ingredients

Ingredients for the North Indian Subzi Veg. Kolhapuri
Ingredients for Veg. Kolhapuri
  • 3 Medium-sized chopped Onions
  • 2 Medium-sized Tomato
  • 1/4th cup chopped green Beans
  • 1/4th cup green peas
  • 1 Small chopped Potato
  • 1 Medium-sized chopped carrot
  • 1/4th cup chopped cauliflower
  • 1 Medium-sized capsicum
  • 3-4 cloves of crushed garlic
  • 1 tsp. of green chili and ginger paste
  • 1 tsp. Black Pepper Powder
  • 1 tsp. garam-masala powder
  • 2 tsp. red-chili powder
  • 2 tsp. cumin-coriander powder
  • ½ tsp turmeric powder
  • 1 tsp. Jeera
  • Salt as per taste
  • ½ cup cashew nut paste
  • 1 tbsp chopped coriander
  • 2 tbsp oil
  • 1 tbsp ghee

Method

  • Boil the carrots, peas, green beans, cauliflower, and potato in a pressure cooker and keep them aside.
  • Now, heat the oil and ghee for 3-4 seconds in a pan.
  • Then, add the onions, garlic, and green chili-ginger paste and saute the onions for 3-4 minutes or till the onions turn translucent. Then add the capsicum and let it cook for 2 minutes.
  • Make a tomato puree from the tomatoes in the mixer-grinder.
  • Add it in the pan with the onions and cook it on a low flame till the oil separates the puree and the gravy is completely cooked.
  • Then add the cashew nut paste in the gravy and cook for 3-4 seconds.
  • Now, add all the spices red-chili powder, cumin-coriander powder, turmeric powder, garam-masala powder, black pepper powder, and salt. Mix it well with the gravy and let it cook for another 3-4 seconds.
  • Now, add all the boiled vegetables in the gravy and stir them. Then again let it cook for a minute.
  • The gravy should be a bit thicker. Add water as required, then cook the sabzi for two more minutes and switch off the flame.
Veg Kolhapuri, Paratha and curd
Veg Kolhapuri served with curd and Paratha
  • Veg Kolhapuri is ready to serve. Serve it hot with some Parathas and curd.

Paneer Tikka Masala

Check out the Home-made Paneer Recipe in my blog post-https://www.travelclever.co.in/simple-home-made-paneer-recipe/

Paneer Tikka Masala
Paneer Tikka Masala

Paneer Tikka Masala is one of the favorite North Indian Subzi of the locals in India as well as the foreigners especially in the United Kingdom and the United States of America. The Paneer is marinated and cooked in a tandoor with some onions and capsicum. I have tried making it in a non-stick pan at home. The Subzi is medium spicy with red gravy.

Ingredients

For Marination

Paneer Tikka Recipe
Preparation of Paneer Tikka
  • 1 cup curd
  • ½ cup roasted gram flour (chana atta)
  • 1 tsp kasuri methi
  • 2 tsp crushed garlic
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp chat masala
  • 1 tsp oil
  • salt to taste

For the Subzi

  • 3 Medium-Sized chopped onions
  • 2 Medium-sized Tomatoes
  • 1 tsp garlic paste
  • ½ cup chopped cube-sized Capsicum
  • ½ cup chopped cube-sized Onions
  • 1/2 cup chopped cube-sized deseeded tomatoes
  • ½ cup cashew nut paste
  • 1 cup Paneer cubes
  • 2 tsp red chili powder
  • 2 tsp cumin-coriander powder
  • ½ tsp Turmeric powder
  • 1 tsp. garam masala powder
  • 1 tbsp oil
  • Salt as per taste

Method

For Paneer Tikka

Preparing the Paneer Tikka
Paneer Tikka
  • Put all the ingredients curd, roasted gram flour, Kasuri methi, red chili powder, turmeric powder, chat masala, and salt in a bowl and mix them well.
  • Now, add the cube-sized paneer, onions, tomatoes, and capsicum in the bowl and coat it well with the marination prepared.
  • Keep the bowl aside for half an hour so that the paneer and vegetables blend well with the marination.
  • Now cook the well-coated paneer, capsicum, tomatoes, and onions on a non-stick pan with a teaspoonful of oil on a low flame on both sides.
  • Then, place the tikka aside.

For the Gravy                                    

  • Heat oil in a pan and then add the onions and garlic in the pan and cook them till the onions are translucent.
  • Now make a puree from the tomatoes in a mixer-grinder.
  • Then, add the puree in the pan and cook it for 4-5 mins. till the onions and tomatoes are completely cooked or the oil gets separated from the gravy.
  • Add the cashew nut paste in the pan and then cook the gravy for 3-4 seconds.
  • Now, add all the spices red-chili powder, turmeric powder, cumin-coriander powder, garam masala powder, and salt in the gravy.
  • Then mix all the spices with the gravy and mix them well with the gravy.
  • Now, add the paneer, capsicum, and onions in the gravy and mix it well again. Add water as required for a thick gravy. Cook the subzi for two more minutes and switch off the flame.
Paneer Tikka Masala and Lachcha Paratha
Paneer Tikka Masala served with Lachchca Paratha
  • Serve the Paneer Tikka hot with some Plain Wheat Parathas or Rice.

Methi Mutter Malai

This is a unique North Indian Subzi recipe and totally different from the above recipes. Methi Malai Mutter is a sweet Subzi prepared in white gravy. It is easy to prepare and is prepared in very less time as it requires lesser ingredients compared to the other subzis.

Ingredients

  • ½ cup Methi Leaves
  • 2 cups boiled green peas
  • 3/4th cup cashew nut paste
  • 1 tbsp Maida
  • 2 tbsp butter
  • 1 tsp sugar
  • 2 tsp Black Pepper Powder
  • ½ cup fresh cream
  • 1 cup of water
  • 2 tbsp oil
  • Salt as per taste

Method

  • Put butter, maida, and cashew nut paste in a bowl and mix it well. Keep this mixture aside.
  • Heat oil in a pan for 3-4 seconds and add the Methi leaves in it. Saute the methi leaves till they are cooked well. Then, add the boiled green peas and saute it for a few seconds.
  • Now, put the mixture prepared in the pan and stir it well. Once it starts thickening, add the black pepper powder, sugar, and salt in it.
  • Now add some water as required to prepare the thick gravy.
  • Then, add the fresh cream and cook the subzi for a minute.
Methi Malai Matar served with Lachcha Paratha
  • Methi Malai Mutter is ready to serve. Serve it with hot Parathas.

Please try the above North Indian Subzi recipes. They taste absolutely delicious and will be a great change from the regular subzis you make at home.

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