Some More North Indian Subzi Recipes to try in Lockdown

There are so many popular North Indian Subzis, that it is difficult, to sum up, all the North Indian Subzi Recipes in one blog. I have still managed to keep all the gravies of every Subzi different with unique flavors.

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

Navratna Kurma

Navratna Kurma, Shahi North Indian Subzi

Navratna Kurma is sweeter in taste and has rich flavors in it. The gravy is mild yellow and the Subzi has a lot of vegetables and dry fruits in it. Navratna Korma consists of nine Vegetables, but it is ok if we don’t have all the nine subzis. The basic taste is that of the gravy. The preparation of the Subzi will consume some time, but believe me its all worth it. Personally, this has been my favorite out of all the Subzi Recipes I have shared.

Ingredients

Ingredients for Navratna Kurma
Navratna Kurma Ingredients
Fried Paneer
Fried Paneer
  • 1 Large Onion or 2 Medium-sized Onions
  • 1 Cup Tomato Puree
  • 1 Medium Sized chopped capsicum
  • 1/4th cup Green Beans
  • 1/4th cup chopped Green Peas
  • 1/4th cup chopped carrot
  • 1/4th cup cauliflower
  • ½ cup fried paneer
  • ½ cup cashew nuts
  • 7-8 fried cashew nuts
  • 1 tbsp fried raisins
  • 1/4th cup fresh cream
  • 1 tsp sugar
  • 1 tsp red chili powder
  • 1/4th tsp turmeric powder
  • 2 tsp cumin-coriander powder
  • 1 tsp garam masala powder
  • 2 tbsp oil
  • 2 tbsp ghee
  • Salt as per taste

Method

Onion and cashew nut paste made from  fried onions and soaked cashewnuts
Onion and Cashewnut Paste
  • Thinly slice the onions and saute them in 2 tbsp oil till they turn brown in color.
  • Soak the cashew nuts in a cup of water for 1 hour.
  • Now, make a paste of the cashew nuts and onions in a mixer-grinder.
  • Boil the green peas, green beans, carrot, and cauliflower in a pressure cooker.
  • Now heat a pan with 1 tbsp oil and 1 tbsp ghee, saute the capsicum in it.
  • Then remove the capsicum and keep it aside in a plate.
  • Now, heat the onion and cashew nut paste in the pan on a low flame till 10 minutes.
  • Then, add the tomato puree in it and cook it until the oil separates the gravy.
  • Now add all the spices red-chili powder, turmeric powder, cumin-coriander powder, garam masala powder, salt, and mix them well.
  • Then again let it cook for 4-5 seconds.
  • Now add all the vegetables green peas, green beans, carrot, cauliflower, capsicum, fried paneer, fried cashew nuts and raisins in the pan.
  • Mix all the vegetables, add the fresh cream, and again cook them for a minute.
  • Your Navratna Kurma is ready to serve. Serve the subzi with Parathas.

Punjabi Dum Aloo

Punjabi Dum Aloo, North Indian Subzi
Dum Aloo

Punjabi Dum Aloo is a North Indian Subzi recipe that requires Small Baby Potatoes as the main ingredient. It consists of fried Potatoes with a mild red gravy and is medium spicy in taste.

Ingredients

2 cups half-boiled baby potatoes

2 Medium-sized thinly sliced onions

½ cup Tomato puree

½ cup Cashewnut

½ cup beaten curd

1 tsp green chili-ginger paste

1 tsp crushed garlic

2 tsp red chili powder

2 tsp cumin-coriander powder

1/4th tsp turmeric powder

1 tsp garam masala powder

1 tsp Kasuri methi

1 tsp sugar

2 tbsp oil

Salt as per taste

Method

Baby potatoes coated with turmeric, red-chili powder and oil for the North Indian Subzi, Dum Aloo
Baby Potatoes coated with Spices

Put the par-boiled baby potatoes in a bowl, add 1 tsp red chili powder, and ¼th tsp turmeric powder with a teaspoonful of oil. Mix the spices well with the baby potatoes.

Fried Baby Potatoes for North Indian Subzi, Dum Aloo
Baby Potatoes sauteed in oil

Heat a pan with oil in it and then saute all the baby potatoes. Then, keep the baby potatoes aside in a plate.

Now saute the onions in the same pan till they turn brown in color.

Soak the cashew nuts for an hour before making the subzi.

Make a thick paste of the cashew nuts and onions in a mixer-grinder.

Now add the chili-ginger paste, crushed garlic in the pan, and saute it for 3-4 seconds.

Then, add the onion and cashew nut paste in it and cook it for 3-4 mins.

Add the tomato puree in the pan and cook it till the oil separates the gravy.

Now add the beaten curd in the gravy and cook the gravy till the curd is completely cooked.

Gravy for North Indian Subzi, Dum Aloo
Dum Aloo Gravy

Then add the sugar in the gravy and mix it well.

Now, add all the baby potatoes in the pan and stir them well with the gravy.

Then add the Kasuri Methi in the Subzi and stir it with a ladle.

Paratha served with a North Indian Subzi Dum Aloo
Dum Aloo served with Paratha

Punjabi Dum Aloo is ready to serve. Serve it with some hot Parathas.

Paneer Bhurji

Paneer Bhurji, a North India Subzi Recipe
Paneer Bhurji

Paneer Bhurji is the simplest recipe to make at home out of all the North Indian Subzi Recipes. It is a very simple recipe made with crumbled Paneer in onion and tomato gravy. It is a healthy recipe as it has a good amount of Paneer in it.

For Homemade paneer recipe please log in to https://www.travelclever.co.in/simple-home-made-paneer-recipe/

Ingredients

1 and a half cup crumbled Paneer

2 Finely chopped Medium-sized Onions

2 Finely chopped Medium-sized Tomatoes

1 thinly sliced Green Capsicum

1 thinly sliced Onion

1 tsp crushed garlic

1 tsp green chili-ginger paste

2 tsp red chili powder

2 tsp cumin-coriander powder

1/4th tsp turmeric powder

1 tsp garam masala powder

½ cup cashew nuts

2 tbsp oil

Salt as per taste

Method

Paneer Bhurji, a north Indian Subzi Recipe made in a pan in a pan
Paneer Bhurji prepared in a pan

Heat oil in a pan and cook the thinly sliced capsicum and onions. Keep them aside on a plate.

Then add crushed garlic, chili-ginger paste, chopped onions, chopped tomatoes, salt in the pan.

Cook the onions and tomatoes on a low flame till they are completely cooked.

Then add all the spices red-chili powder, turmeric powder, cumin-coriander powder, garam masala powder and mix it well with the onions and tomatoes. Add a dash of water, so that the spices do not burn.

Soak the cashew nuts before making the subzi and make a thick paste by mixing them in a mixer-grinder.

Add the cashew nut paste in the pan and mix it well.

Now add the sautéed thinly sliced onions and capsicum in it.

Then add the crumbled paneer and mix it well in the pan.

Cook the subzi for 4-5 secs and then the Paneer Bhurji is ready to serve.

Serve the Bhurji with some Parathas.

Punjabi Chole

Punjabi Chole recipe, a North Indian Subzi
Punjabi Chole

Punjabi Chhole is relished by most of the locals as a North Indian Subzi and also as a main course with Bhaturas. The main ingredient of this recipe is chickpea. The subzi is made with a base of chopped onions and tomatoes blended with a lot of spices and chickpea in it.

Ingredients

  • 1 cup Kabuli Chana (chole or chickpea)
  • 3 medium-sized chopped Onions
  • 2 medium-sized chopped tomatoes
  • 1 tsp jeera(cumin)
  • 1 tsp garlic crushed
  • 1 tsp green chili-ginger paste
  • 2 tsp red-chili powder
  • 2 tsp cumin-coriander powder
  • 1/4th tsp turmeric powder
  • 2 tsp Badshah Punjabi Chhole Masala(use 1 tsp chat masala and 2 tsp garam masala as a substitute)
  • ½ tsp Garam Masala
  • 2 tbsp oil
  • Salt as per taste

Method

  • Soak the Kabuli Chana (chole or chickpea) overnight and then boil it in a pressure cooker with a pinch of baking soda in it for 6-7 whistles.
  • Heat 2 tbsp. oil in a pan and add Jeera in it.
  • Once the jeera(cumin) starts crackling, saute the onions with green chili-ginger paste and crushed garlic till the onions turn transluscent.
  • Then add tomatoes in a pan till the onions and tomatoes get completely cooked and tomatoes get mashy.
  • Now add all the spices red chili powder, cumin-coriander powder, turmeric powder, garam masala powder, Badshah Punjabi Chhole Masala and mix them well with a dash of water, so that the spices do not burn.
  • Then add the boiled Kabuli chana or chole and mix it well with the onions and tomatoes.
  • Also, add some water after 2-3 minutes to get a thick texture of the gravy.
  • Mash a handful of Kabuli chana or chole for a thicker texture of the gravy.
Chole puri served with some raw onions
Chole Puri
  • The Punjabi Chhole, a different North Indian Subzi is ready to serve. You can have it with Bhaturas, Puris, or Parathas.

* I have mentioned the Badshah Punjabi Chhole Masala here as it really works well and enhances the taste of the Punjabi Chhole. You can always use the substitute mentioned above or any other Chhole Masala if you do not have it.

Hey guys, do have a look at my previous blog post for the first part of North Indian Subzi Recipes https://www.travelclever.co.in/north-indian-subzi-recipes-to-try-at-home-in-lockdown/

Hey guys, how about binging on your favorite food with some great online series on Amazon Prime. Watch some great fun shows Four More Shots please or some thriller Hindi Series Paatal Lok produced by the famous celebrity Anushka Sharma.

Click the below link to join Amazon Prime

Leave a Reply

Your email address will not be published. Required fields are marked *