Best Mushroom gravy recipe in 15 minutes. This easy vegetarian mushroom gravy is rich, silky, dairy free and totally fuss-free. No cream, No meat drippings required it’s creamy and rich without butter or oil. It’s a one-pan easy vegan mushroom gravy recipe made with fresh mushrooms, aromatics, broth and soy sauce. Packed with Umami flavours this easy vegan mushroom gravy is easy and simple and made with healthy ingredients.

Simply brown the fresh cremini mushrooms, whisk in a roux (or cornstarch for gluten-free), splash with veggie broth and soy sauce, and finish with thyme. This mushroom gravy is naturally vegetarian, with easy vegan and gluten-free swaps, and a perfect vegetarian gravy to serve with mashed potatoes.

You can serve vegetarian mushroom gravy for rice with aromatic herbed rice, making your meal an experience rather than just another dinner.

Why you’ll love this easy mushroom gravy

• 15 minute stovetop: Dinner rush lifesaver.
• Pan dripping free: Great for vegetarians & weeknights.
• Vegan & gluten-free friendly: Simple swaps keep everyone happy.
• Bold umami Flavour: Mushrooms + soy/tamari + optional nutritional yeast.
• Holiday hero: Pours like velvet over mashed potatoes, herbed rice, poutine, or Thanksgiving stuffing.

Ingredient Notes and Swaps/Substitutions

Step by Step Instructions To Make It

• Melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms in a single layer; leave them undisturbed for 2 minutes to sear, then stir until golden. Add Broccoli florets, cook until soft.
• Sprinkle flour over veggies. Stir constantly until the flour coats everything and no dry patches remain.
  Gluten-free? Skip the flour and whisk 1 Tbsp cornstarch into ¼ cup cold broth for a slurry in Step 4.

• Gradually pour in milk or broth while whisking, scraping up the browned bits. Bring to a simmer; gravy thickens in about 3 minutes. Whisk in nutritional yeast or cream if using.
• Taste, add salt and plenty of chili flakes, thyme or mixed herbs. Grate some cheddar cheese and combine in the gravy.
• Once done, pour over mashed potatoes, rice, roasted veggies, poutine, or anything begging for cozy comfort.

The Making of Mushroom Gravy:

• Start by sautéing your mushrooms and broccoli in some good vegetable oil until they’re just right, tender but with a bit of bite.
• Sprinkle in the wheat flour, and let it hug the veggies, creating a base for our thick and luscious gravy.
• Pour in the milk gradually, stirring constantly to avoid any dreaded lumps.
• Spice time! Add in those herbs and let the mixture sing with flavors.
• Cheese goes in last, melting into the sauce and binding everything together.

Variations & dietary swaps

• Vegan mushroom gravy: Use vegan butter or olive oil; finish with oat cream.
• Gluten-free mushroom gravy: Tamari + GF flour or cornstarch slurry.
• Low sodium Mushroom Gravy: Choose no salt broth and halve the soy sauce.
• Wine Rich: Deglaze mushrooms with ¼ cup dry white wine before adding broth.

Pro tips for perfect gravy

• High heat = deep umami. Let mushrooms sear, don’t overcrowd the pan.
• Broth temperature. Warm broth incorporates faster, preventing lumps.
• Too thick? Whisk in more broth. Too thin? Simmer 1–2 min longer.

Serving ideas (North American classics)

• Mashed potatoes or cauliflower mash (Thanksgiving must!)
• Open face sandwiches with veggie meatloaf.
• Canadian poutine – drizzle over fries + cheese curds (or vegan mozzarella).
• Roasted turkey-style tofu for a plant-based holiday main.
• Seared steaks or grilled portobellos for omnivores.

FAQ

Expert Tips for the Best Mushroom Gravy:

• Mushroom Prep: Clean them with a damp cloth instead of washing – no one likes soggy mushrooms!
• Flour Power: Toast the flour a little to avoid a raw taste.
• Milk Matters: Warm it up first to integrate seamlessly into the gravy.

Make Ahead Mushroom Gravy

You can make ahead mushroom gravy recipe. Whip it up, let it cool, and store it in the fridge. It’s a lifesaver for busy bees.

Storing Secrets:

• Fridge: In an airtight container, it’ll stay happy for 3-4 days.
• Freezer: Freeze it, and it’ll be good for a month. Just thaw and reheat.

Serving Suggestions:

Drizzle this mushroom gravy over steaming hot herbed rice, or use it as a side to give any meal an instant upgrade. It’s versatile, so get creative!

So there you have it! a nutritious broccoli mushroom gravy that’s not just a treat for your taste buds but also a healthy mushroom recipe. This is more than just a dairy free creamy mushroom sauce; it’s comfort in a bowl, ready to make your meals memorable. Happy cooking!

More Such Recipes

• Mushroom Pepper Fry Recipe
• Mushroom Butterbeans Gravy Recipe
• Best Mushroom Sauce Recipe
• Mushroom Pasta Recipe
• Creamy Mushroom Toast Recipe
• Mushroom Rice Recipe
• Butter Garlic Mushroom Recipe
• Caprese Stuffed Portobello Mushrooms
• Mushroom Biryani Recipe

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Best Vegetarian Mushroom Gravy Recipe

A rich, 15-minute vegetarian mushroom gravy made from scratch with a few ingredients. Simple vegan mushroom gravy recipe that is creamy and delicious. It is dairy free and No meat drippings required. Perfect over mashed potatoes, holiday stuffing, poutine, or roasted veggies.

Course condiments, sauce

Cuisine American, Canadian

Keyword easy mushroom gravy, mushroom, mushroom garvy, vegan mushroom gravy

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 8 1/4 cup each

Calories 82kcal

Ingredients

• 4 Tbsp unsalted butter * or vegan butter / olive oil for dairy-free*
• 1 lb cremini mushrooms baby bella mushrooms, sliced ¼-inch thick
• 1 small yellow onion finely diced
• 3 cloves garlic minced
• 1 tsp fresh thyme leaves * or ½ tsp dried thyme*
• 2 Tbsp all-purpose flour *use 2 Tbsp gluten-free 1:1 flour OR 1 Tbsp cornstarch slurry for GF*
• 2 cups low-sodium vegetable broth warmed
• 1 Tbsp soy sauce tamari for gluten-free*
• ½ tsp freshly ground black pepper
• Sea salt to taste

Instructions

Brown Mushrooms – 5 min

• Melt butter in a large skillet over medium-high heat. Add sliced mushrooms in one layer; leave undisturbed 2 minutes, then stir until golden.

Aromatics – 2 min

• Add diced onion; cook until translucent. Stir in garlic and thyme; sauté 30 seconds.

Make Roux – 1 min

• Sprinkle flour over vegetables. Stir constantly until flour is absorbed and no dry spots remain.

GF option:* Skip flour and whisk 1 Tbsp cornstarch into ¼ cup cold broth; add as slurry in Step 4.

Simmer & Thicken – 3 min

• Gradually whisk in warm vegetable broth and soy sauce. Bring to a gentle simmer, scraping browned bits. Cook until gravy thickens enough to coat the back of a spoon. Stir in nutritional yeast or cream if using.

Season & Serve – 30 sec

• Taste, add salt and black pepper. Serve hot over mashed potatoes, fries (poutine!), roasted veggies, or your favorite mains.

Notes

• Vegan- Swap butter for vegan butter or olive oil; finish with oat cream.
• Gluten-Free- Use tamari + GF flour or the cornstarch slurry method.
• No-Butter Option – Use 4 Tbsp olive oil in place of butter.
• Make-Ahead- Cool, refrigerate up to 4 days or freeze up to 3 months. Reheat gently, thinning with broth if needed.
• Wine Variant- Deglaze mushrooms with ¼ cup dry white wine before adding broth.

Nutrition

Calories: 82kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 131mg | Potassium: 287mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.4mg

I’m back with an ultra low carb vegetarian meal plan for 7 days that has worked wonderfully for me on my weight loss journey. This vegetarian low carb meal plan includes breakfast, lunch, snack dinner in 30 minutes. I have shared meal ideas along with a printable grocery list & meal prep hacks to gear up metabolism & burn fat fast!

If you have read about my progress with a low carb vegetarian diet with high protein, you will get to know why and how I started.

After successfully losing weight while maintaining high energy levels & feeling satiated, I not only feel good but motivated to go more strict on the carbs as my body is responding amazingly! The key here is to go slow because a holistic approach is always better!

I’m a qualified nutritionist not an RD or NHS dietitian. This is exactly what I’m eating right now. Use it for ideas, then speak with your own healthcare pro before starting.

Quick Rules I am Following

(100 g+ protein • < 50 g net carbs • now shown in metric and U.S. measures)

My 7 Day LOW CARB Vegetarian Meal Plan | HIGH PROTEIN

In this detailed meal plan, while I have to limit carbs, I have ensured to not compromise on high proteins, healthy full fat from natural sources & fiber. Along with this I am also including eggs in my vegetarian rapid weight loss diet!

Portion guide: I’m 5’7″ (168 cm) and started at 196.2 lb. Adjust up or down for your own energy needs

Day 1: Refuel & Trim

• Breakfast: 2 slices Low-Carb Cottage-Cheese Bread + 3 fried eggs
• Lunch: Shirataki noodle stir fry with 200 g / 7 oz soft tofu
• Snack: 170 g / ¾ cup Greek yogurt + 2 Tbsp hemp seeds
• Dinner: Paneer-tempeh tikka salad bowl (skip quinoa if you want to keep low carb)
• Total carbs: 47 g

Day 2: Fibre-Protein Balance

• Breakfast: matcha Chia pudding (30 g / 3 Tbsp chia, 240 mL / 1 cup almond milk) + 1 scoop vegan protein
• Lunch: Cauliflower rice burrito bowl with 150 g / 5 oz tempeh
• Snack: 2 hard-boiled eggs
• Dinner: 3 egg omelette pizza (mozzarella, olives)
• Total carbs: 33 g

Day 3: Energise & Balance

• Breakfast: 3 eggs spinach omelette + 50 g / ¼ cup feta
• Lunch: Thai coconut lime soup with 150 g / 5 oz tofu & shirataki “rice”
• Snack: 30 g / 1 oz roasted almonds
• Dinner: Halloumi broccoli tray bake (120 g / 4 oz halloumi) or Broccoli Edamame Salad
• Total carbs: 30 g

Day 4: Green & Lean

• Breakfast: Protein smoothie (spinach, 240 mL / 1 cup soy milk, 1 Tbsp peanut butter, 1 scoop protein)
• Lunch: Grilled veggie plate + 120 g / 4 oz halloumi + 2 Tbsp hummus
• Snack: Celery sticks + 50 g / ¼ cup cottage cheese dip
• Dinner: Keto palak paneer over 2 cups sautéed cabbage
• Total carbs: 32 g

Day 5: Simplify & Sustain

• Breakfast: Tortilla quiche ( use almond flour tortilla + 2 eggs, peppers, 30 g / 1 oz cheddar)
• Lunch: Shirataki pad Thai with 200 g / 7 oz tempeh, 2 Tbsp peanuts
• Snack: Bulletproof turmeric latte
• Dinner: Zucchini-boat pizzas (paneer, tomato, basil)
• Total carbs: 29 g

Day 6: Wholesome Boost

• Breakfast: Avocado egg salad lettuce wraps (3 eggs, ½ avocado)
• Lunch: Chinese Eggplant Tofu+ Low Carb Shirataki Rice
• Snack: 30 g / ¼ cup pumpkin seeds
• Dinner: Stuffed portobellos (tofu mince, spinach, nutritional yeast)
• Total carbs: 35 g

Day 7: Bright & Balanced

• Breakfast: Ejjeh + Butter Garlic Mushroom
• Lunch: Rainbow mason jar salad (kale, cabbage, 100 g / 3½ oz tempeh, 2 Tbsp hemp seeds)
• Snack: 125 g / ½ cup coconut yogurt + 1 Tbsp cacao nibs
• Dinner: Egg drop miso soup + 120 g / 4 oz tofu cubes
• Total carbs: 30 g

7-Day Meal Plan

Net carb and protein tallies use USDA averages; adjust portions to suit you.

Grocery List (In Metric & U.S.)

In this week, I was more prepared & organized to have my shopping list sorted. The items cater to a vegetarian eggs included keto grocery list, aligning with this ultra-low carb meal plan.

Meal-Prep Notes

1. Bake two loaves of Low Carb Cottage Cheese Bread on Sunday—slice, then freeze.
2. Marinate paneer & tempeh (plain yogurt + tikka spices) for quick grilling.
3. Bag pre-measured protein powder (30 g / 1 oz each) for shake & go mornings.
4. Roast spaghetti squash whole (45 min @ 400 °F / 200 °C), fork into noodles, refrigerate.

Why This Works?

• Eggs & dairy = complete, carb-light proteins.
• Tempeh, tofu, paneer pump amino acids without grain carbs.
• Shirataki fills the plate; its glucomannan fibre keeps net carbs tiny.

Five-Day Check-In (My Real Numbers)

After five days on this 100 g-protein vegetarian keto plan I’m 1.4 kg / 3 lb lighter, my workouts feel stronger, and no 3 p.m. slump—extra protein is magic for satiety.

Frequently Asked Questions

Ready to Try It?

Grab the grocery list, bake that cottage cheese bread, and batch cook your veggies. Comment below if you join me on this high protein vegetarian keto sprint let’s compare results!

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

Aloo Bhindi Masala (Potato Okra): A Flavorful North Indian Stir-Fry | Manjula’s Kitchen

Introduction to Aloo Bhindi Masala

Aloo Bhindi, a delicious combination of potatoes (aloo) and okra (bhindi), is a beloved North Indian stir-fry that’s both vegan and gluten-free. This dish is spiced to perfection, with everyday ingredients that enhance the natural flavors of the vegetables. It’s a simple, quick, and nutritious meal that’s perfect for any day of the week. With tender okra, perfectly boiled potatoes, and a blend of spices, Aloo Bhindi makes a great accompaniment to dal, rice, or roti.

Cultural and Traditional Importance

Aloo Bhindi is a common dish in many North Indian households. Its simplicity and ease of preparation make it a staple for busy weeknights, while its flavorful spices and colorful presentation make it special enough for family gatherings. In India, meals often feature a variety of dishes to balance textures and flavors, and Aloo Bhindi is frequently paired with lentils like Dal Tadka and breads like Roti for a wholesome and complete meal.

Cooking Aloo Bhindi at home not only allows for fresher ingredients but also ensures that the dish is prepared exactly to your taste. With the addition of besan (gram flour) and tomatoes, this dish becomes both hearty and vibrant, appealing to everyone at the table.

Recipe Variations from Manjula’s Kitchen

While Aloo Bhindi Masala is a popular dish on its own, you can explore other similar stir-fry recipes or variations with different vegetables from Manjula’s Kitchen:

• Aloo Gobi: A stir-fry made with potatoes and cauliflower, flavored with similar spices, making it a close cousin to Aloo Bhindi.
• Bhindi Masala: A more saucy version of okra, cooked in a spiced tomato gravy, offering a different take on okra dishes.
• Aloo Baingan: A tasty variation that combines potatoes with eggplant, cooked in a similar blend of spices.
• Baingan Bharta: A roasted eggplant dish that pairs well with Aloo Bhindi as part of a larger spread.

Health Benefits and Dietary Considerations

Aloo Bhindi is not only flavorful but also packed with nutrients. Okra is rich in vitamins A and C, fiber, and antioxidants, while potatoes provide potassium and carbohydrates, making this dish a great source of energy. The use of minimal oil and the addition of spices like cumin, coriander, and turmeric add both flavor and health benefits, with turmeric known for its anti-inflammatory properties.

This recipe is naturally gluten-free and vegan, making it suitable for a variety of dietary needs. For a lower-carb option, you can reduce the amount of potatoes or substitute them with sweet potatoes or other root vegetables. Besan (gram flour) adds a touch of protein and helps the spices adhere to the vegetables, making the dish even more satisfying.

Serving Suggestions

Masala Aloo Bhindi can be enjoyed as a side dish or as the main course. It pairs perfectly with Indian breads like roti, paratha, or even naan. For a more complete meal, serve it alongside Jeera Rice and a cooling yogurt dish like Raita.

If you’re hosting a meal, Aloo Bhindi Masala makes a colorful addition to the table when paired with other Indian classics like Chole or Dal Fry. The vibrant colors and bold flavors of these dishes create a well-balanced and satisfying meal that’s sure to impress.

Conclusion

Aloo Bhindi Masala is a simple, flavorful, and nutritious dish that can be prepared quickly with everyday ingredients. Its combination of tender potatoes, crisp okra, and aromatic spices makes it a versatile meal option that’s both comforting and satisfying. Whether you’re serving it as part of a traditional Indian meal or enjoying it as a standalone dish, Aloo Bhindi is sure to become a favorite in your home. Try this recipe today and bring the taste of North Indian home cooking to your kitchen.

Frequently Asked Questions (FAQs)

1. How can I prevent okra from becoming slimy?
   • To prevent sliminess, make sure the okra is thoroughly dry before cooking. Frying the okra over low heat without covering the pan also helps to keep the texture crisp.
2. Can I substitute potatoes with another vegetable in this recipe?
   • Yes, you can substitute potatoes with sweet potatoes, carrots, or even eggplant for a different take on the dish.
3. What are some variations of Aloo Bhindi I can try?
   • You can try Aloo Gobi or Bhindi Masala for similar stir-fried dishes that use different vegetables or a saucy variation.
4. How should I serve Aloo Bhindi?
   • Masala Aloo Bhindi pairs wonderfully with roti, paratha, or naan. It can also be served with rice and a cooling raita for a complete meal.
5. Is this dish suitable for vegans and those on a gluten-free diet?
   • Yes, Aloo Bhindi is naturally vegan and gluten-free, making it a great choice for those with dietary restrictions.

The post Aloo Bhindi Masala appeared first on Manjula's Kitchen.

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Palak Paneer

Palak Paneer is perhaps the most popular paneer dish in North India and is a favorite in Indian restaurants. Creamy spinach paired with paneer makes for a delicious main course. This recipe has always been one of my favorites, and I can prepare it quickly.

Although I’ve made this recipe before, I now want to simplify it by using just a few ingredients. Even after so many years of cooking, I’m still learning and striving to keep things simple, healthy, nutritious, and flavorful.

This dish is made with blanched spinach, which helps retain its vibrant green color. I didn’t know why blanching was used in cooking, but this is all part of the learning process. Palak Paneer pairs perfectly with roti, naan, or paratha.

Course Main Course

Cuisine Indian

Keyword palak paneer

Popular YouTube

Servings 2 people

Ingredients

• 5 oz spinach washed and clean, about 6 cups packed spinach
• 1 cup paneer cubed into bite size, about 4oz of paneer
• 1 green chili chopped
• 1 tbsp oil
• 1/2 tsp cumin seeds – jeera
• 1/8 tsp asafetida – hing
• 1 tsp coriander powder – dhania
• 1/4 tsp turmeric – haldi
• 1/2 tsp salt adjust to taste
• 1/2 tsp sugar
• 1 tbsp whole wheat flour
• 1/4 cup heavy cream
• 1/4 cup finely chopped tomato
• 2 tbsp paneer shredded for garnishing

Instructions

• First blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minute. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.
• Blend the spinach, ginger and green chili. Spinach should be creamy.
• Soak the cubed paneer in about three cups of hot water, for about 5 minutes. This helps to give the paneer a soft texture. Set it aside.
• While cooking, spinach can splatter, use larger saucepan. Heat the oil in a saucepan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
• Add cumin seed, and asafetida. After cumin seeds crack, add blended spinach and stir. Add coriander, salt, and sugar, stir.
• After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes partially cover the pot, because spinach will splatter. I don’t cover the pan fully because this helps keep the green color of spinach.
• Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add a little more water.
• Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.
• Palak paneer is ready, add the tomatoes and turn off the heat. Garnish it with shredded or crumbled paneer.

Palak Paneer is one of the most popular paneer dishes from North India and a favorite at Indian restaurants around the world. This creamy, flavorful dish features tender paneer cubes nestled in a rich spinach sauce, making it a perfect main course for any meal. 

With its vibrant green color and delicious combination of spinach and paneer, Palak Paneer pairs wonderfully with roti, naan, or paratha. This simplified version of the recipe uses just a few ingredients, allowing the natural flavors of the spinach and paneer to shine while remaining healthy and nutritious.

Cultural and Traditional Importance 

Paneer dishes are a staple in North Indian cuisine, and Palak Paneer is undoubtedly one of the most beloved. Traditionally prepared in Indian households and served during special occasions or family gatherings, this dish showcases the versatility of paneer and the use of leafy greens in Indian cooking. 

Palak Paneer is often served with flatbreads like naan or paratha, and its creamy texture and mildly spiced flavor make it a crowd-pleaser.

This simplified recipe doesn’t compromise on taste, while offering a more convenient way to prepare Palak Paneer at home. Blanching the spinach helps retain its bright green color, making the dish visually appealing as well as delicious.

Recipe Variations from Manjula’s Kitchen While Palak Paneer is a classic dish on its own, you can explore other paneer-based recipes and spinach variations from Manjula’s Kitchen:

Paneer Butter Masala: A rich and creamy tomato-based dish, perfect for those who enjoy a sweeter, milder flavor.

Aloo Palak (Potato Spinach): A delicious vegetarian dish combining spinach with tender potatoes, offering another way to enjoy spinach in your meals.

Paneer Saag: A similar dish that incorporates other leafy greens, like mustard greens, along with spinach for a different flavor profile.

Matar Paneer: A flavorful combination of paneer and green peas cooked in a spiced tomato sauce, offering a wonderful variation for paneer lovers.

Health Benefits and Dietary Considerations Palak Paneer is not only delicious but also packed with nutrients. Spinach is rich in iron, vitamins A, C, and K, as well as antioxidants that promote overall health. 

The use of paneer adds a good amount of protein and calcium, making this dish a balanced meal that supports both muscle and bone health. 

For those looking to make a lighter version of Palak Paneer, you can substitute the heavy cream with a lighter cream or yogurt. The dish is also naturally gluten-free (ensure the flour you use is gluten-free or omit it), making it suitable for those with gluten sensitivities. If you’re vegan, tofu can be used in place of paneer to create a delicious Palak Tofu.

Serving Suggestions Palak Paneer can be served with a variety of Indian breads, such as roti, naan, or paratha. It also pairs well with rice dishes like Jeera Rice or Plain Basmati Rice for a more complete meal. For added texture and flavor, you can garnish the dish with freshly grated paneer or a drizzle of cream.

For a more elaborate meal, serve Palak Paneer alongside other classic Indian dishes such as Dal Tadka or Aloo Gobi to create a balanced vegetarian spread.

Conclusion Palak Paneer is a quintessential North Indian dish that brings together the creamy richness of paneer and the nutritious goodness of spinach. This simplified recipe ensures that you can prepare this dish quickly, without sacrificing flavor or texture. Whether you’re cooking for a family dinner or hosting a special meal, Palak Paneer is sure to be a hit. Try this recipe today and enjoy one of India’s most loved dishes in the comfort of your home.

Frequently Asked Questions (FAQs)

How do I keep the spinach color bright in Palak Paneer?

Blanching the spinach is the key to retaining its vibrant green color. Boil the spinach for about a minute, then immediately transfer it to ice-cold water to stop the cooking process.

Can I make Palak Paneer vegan?

Yes, you can substitute the paneer with tofu and use coconut cream or cashew cream in place of dairy cream to make a vegan version of this dish.

What are some variations of Palak Paneer I can try?

You can try dishes like Saag Paneer, which uses a combination of leafy greens, or Aloo Palak, which pairs spinach with potatoes for a different take on the classic.

How do I serve Palak Paneer?

Palak Paneer pairs wonderfully with Indian breads like naan, roti, or paratha. It can also be served with Jeera Rice or Plain Basmati Rice.

Can I prepare Palak Paneer in advance?

Yes, you can prepare the spinach puree and paneer in advance. Store them separately in the refrigerator, and when ready to serve, gently reheat and combine the two for a fresh and delicious meal.

The post Palak Paneer appeared first on Manjula's Kitchen.

Introduction to Mixed Dal Dosa

Mixed Dal Dosa is a wholesome, protein-rich flatbread that’s not only easy to make but also doesn’t require the traditional fermentation process. Made from a blend of various lentils, this dosa is packed with plant-based protein, making it a great meal option for anyone looking to boost their protein intake. Lentils like moong dal, urad dal, and red lentils are soaked, ground into a smooth batter, and spiced to create a savory and crispy dosa. The best part? This dosa is both vegan and gluten-free, catering to various dietary preferences while still delivering great taste and texture.

Cultural and Traditional Importance

Dosas are a staple in South Indian cuisine, traditionally made from fermented rice and lentil batter. However, the Mixed Dal Dosa offers a quicker alternative without the need for fermentation, making it an ideal choice for those who are short on time. Lentils are a common ingredient in Indian cooking, celebrated for their versatility and nutritional value. By using a variety of dals, this dosa provides a range of nutrients, especially plant-based proteins, making it a go-to dish for breakfast, lunch, dinner, or even as a snack.

The beauty of Mixed Dal Dosa lies in its simplicity and adaptability. It’s a great way to incorporate different types of lentils into your diet, each contributing its unique flavor and health benefits. Traditionally served with chutneys and sambar, this dosa has found a place in modern kitchens due to its quick preparation and nutritious profile.

Recipe Variations from Manjula’s Kitchen

While Mixed Dal Dosa is delicious and nutritious on its own, there are several other similar dosa and pancake recipes available on Manjula’s Kitchen that you can explore for variety:

• Moong Dal Dosa: Another high-protein dosa made primarily from moong dal, offering a lighter alternative.
• Besan Chilla: A savory pancake made with gram flour (besan), perfect for a quick, protein-packed breakfast.
• Rava Dosa: A crisp and delicate dosa made with semolina, for those who prefer a thin and crunchy dosa.
• Oat Dosa: Similar to Mixed Dal Dosa, Instant Oat dosa is an easy recipe that is perfect for busy families.

Health Benefits and Dietary Considerations

The Mixed Dal Dosa is packed with nutrients, especially protein, making it a great option for those following a vegetarian or vegan diet. Lentils are an excellent source of protein, fiber, vitamins, and minerals, contributing to overall digestive health and maintaining energy levels throughout the day. By using a variety of dals, you’re also ensuring that you get a broader range of nutrients in every dosa.

Additionally, this recipe is gluten-free, making it suitable for those with gluten sensitivities or anyone on a gluten-free diet. If you’re strictly gluten-free, it’s important to note that asafetida (hing) often contains gluten, so be sure to use a gluten-free version or skip it altogether.

Serving Suggestions

Mixed Dal Dosa can be served with a variety of chutneys to complement its savory flavors. Here are a few chutney options from Manjula’s Kitchen that pair well with the dosa:

• Tomato Chutney: A tangy and slightly sweet chutney that adds a fresh burst of flavor.
• Cilantro Chutney: A classic chutney with refreshing cilantro and a hint of spice.
• Peanut Chutney: A creamy and nutty chutney that pairs wonderfully with the crispy dosa.

For a complete meal, serve Mixed Dal Dosa with Sambar or a comforting soup. Another creative twist is to use the dosa as a wrap, filling it with vegetables, paneer, or salad to create a delicious and nutritious frankie or kathi roll. The dosas can also be prepared in advance and reheated on a skillet, making them an excellent option for meal prep.

Conclusion

Mixed Dal Dosa is a simple yet highly nutritious meal that can be enjoyed at any time of the day. Its high protein content, along with being vegan and gluten-free, makes it a versatile option for a variety of dietary needs. Whether you’re serving it with chutney for breakfast or transforming it into a wrap for lunch, this high protein dosa will quickly become a favorite in your household. Explore the other dosa recipes on Manjula’s Kitchen to discover even more delicious ways to enjoy Indian flatbreads.

Frequently Asked Questions (FAQs)

What makes Mixed Dal Dosa high in protein?

The use of multiple lentils like moong dal, urad dal, and red lentils makes Mixed Dal Dosa rich in plant-based protein, making it an excellent option for those seeking a high-protein meal.

Can I make the dosa ahead of time?

Yes, you can make the dosas in advance and reheat them on a skillet to restore their crispness. They also work well as wraps for on-the-go meals.

What are some serving options for Mixed Dal Dosa?

Serve Mixed Dal Dosa with chutneys like tomato chutney, cilantro chutney, or peanut chutney. You can also pair it with sambar or use it as a wrap filled with vegetables or paneer.

Is Mixed Dal Dosa gluten-free?

Yes, this dosa is naturally gluten-free. However, be cautious with asafetida (hing) as it may contain gluten unless specifically labeled gluten-free.

Can I adjust the spiciness of the dosa?

Absolutely! You can adjust the spice level by adding or omitting green chili and black pepper based on your preference.

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Aloo Wadi Ki Sabji, Amritsari Punjabi Aloo Vadiyan, Vegan Gluten Free

Amritsari Style Aloo Wadi Ki Sabji has a unique flavor. This is a delightful Punjabi dish using sun-dried lentil dumplings, potatoes and green peas. Aloo Wadi is a spicy, gravy-based dish, perfect for those who enjoy spicy food. Explore this tasty recipe exclusively at Manjula's Kitchen official website.

This was one of my favorite dishes growing up. Amritsari Wadi wasn't available at the Indian grocery store where I shop, but they had plain Urad Dal Wadi. I like to use ingredients that are easily available. As usual, I searched on Google for the spices used in Amritsari Wadis, and there were so many different versions that none matched what I remembered. I wanted to make a recipe very close to what I remember.

After trying a few times, I finally called my sister to find out the ingredients used in Amritsari Wadi. She knows some good Indian vegetarian recipes that are very traditional and excellent, and of course, she helped me out. After a few tries, I was happy with the balance of spices in the Aloo Wadi.

Course Main Course

Cuisine Indian

Keyword Punjabi Cuisine

Popular YouTube

Servings 4 people

Ingredients

• 2 cups boiled potatoes peeled and cut into byte size cubes
• 1 cup green peas frozen green peas
• 3/4 cup urad dal wadi broken into small pieces
• 3/4 cup tomato puree
• 3 tbsp oil
• 1 tsp cumin seeds (jeera)
• 1/8 tsp asafetida (hing)
• 1-1/2 tbsp coriander crushed (dhania)
• 2 tsp black pepper crushed (kali mirch)
• 2 dry red chilies (sabut lal mirch) broken in small pieces
• 1/4 tsp Kashmiri red chili powder, optional
• 1/4 tsp turmeric (haldi)
• 1-1/2 tsp salt
• 1-1/2 cup water

Instructions

• Heat the pan on medium-low and add 2 tablespoons of oil. Add the urad dal vadi and stir-fry until they are light golden brown, about 2 minute. Remove them and set aside in a bowl.
• In the same saucepan, add the remaining tablespoon of oil over medium heat. When the oil is moderately hot, add the cumin seeds. When the seeds start to crackle, add the asafetida, stir, and then add the tomato puree, coriander, black pepper, red chili, Kashmiri chili powder, turmeric, and salt. Cook, stirring occasionally, until the spice mix starts releasing oil, about 2 minutes.
• Add the potatoes, green peas, vadis, and 1 1/2 cups of water. Cover the pan and let it cook for about 10 minutes over medium-low heat. Adjust the water if needed.
• Vadis are ready, I will serve them with rice.

Notes

About Aloo Wadiyan

Punjabi Aloo Wadiyan is a traditional North Indian dish that features potatoes (aloo) and sun-dried Urad Dal dumplings (wadiyan). It's a flavorful and hearty vegetarian dish that is popular in Punjabi cuisine. The sun-dried lentil dumplings add a unique texture and taste to the dish.

If you don’t have urad dal vadiyan, you can use moong dal vadayan.

The Unique Flavor of Amritsari Punjabi Aloo Wadiyan

Amritsari Punjabi Aloo Wadiyan is a delightful and spicy dish from Punjab, known for its unique flavor and the use of sun-dried lentil dumplings (wadiyan). This Aloo Wadi Ki Sabji combines potatoes and green peas with flavorful spices, making it a hearty and satisfying meal. This dish is perfect for those who enjoy a spicy, gravy-based curry, explore more Indian gravy recipes.

The Essence of Aloo Wadi Ki Sabji

The essence of Aloo Wadi Ki Sabji lies in its combination of textures and flavors. The sun-dried urad dal dumplings (wadiyan) add a chewy texture and rich taste, while the potatoes and green peas provide a comforting base. The blend of spices creates a flavorful gravy that ties everything together. This dish is one of the finest Indian vegan recipes that is also gluten-free, making it suitable for various dietary preferences.

Origin and Popularity

Aloo Wadiyan is a traditional dish in Punjabi cuisine, this special occasions recipe often enjoyed during family gatherings. The use of Amritsari wadiyan adds a unique twist to this dish, with the wadiyan being a specialty of the Amritsar region. The combination of potatoes and lentil dumplings in a spicy gravy makes this dish a favorite among those who appreciate hearty and flavorful vegetarian meals.

Why You’ll Love This Recipe

• Unique Flavor: The sun-dried lentil dumplings provide a distinctive taste and texture.
• Spicy and Flavorful: The blend of spices creates a rich and spicy gravy.
• Vegan and Gluten-Free: Suitable for various dietary preferences.
• Comforting and Hearty: Perfect for a satisfying meal, especially when served with rice.

Variations of Vegetable Dry Recipes

Exploring Manjula’s Kitchen reveals a treasure trove of other delicious vegetable dry recipes that you might enjoy. Here are some related dishes that you might find interesting:

1. Aloo Gobi: A classic Indian dish made with potatoes and cauliflower cooked with spices.
2. Bhindi Masala: A flavorful dish made with okra and a blend of spices.
3. Baingan Bharta: A smoky and flavorful dish made with roasted eggplant and spices.
4. Gajar Matar: A simple and healthy dish made with carrots and green peas.
5. Palak Paneer: A popular dish made with spinach and paneer in a creamy sauce.

Serving Suggestions

Aloo wadi ki sabji can be enjoyed in various ways:

• With Rice: Serve with steamed plain basmati rice or jeera rice for a complete meal.
• With Indian Breads: Pair with roti, naan, or paratha for a satisfying meal.
• As a Side Dish: Enjoy as a side with other Indian curries and dishes.
• For Special Occasions: Perfect for festive meals and family gatherings.

Tips and Tricks

To perfect your aloo wadi ki sabji recipe, consider these helpful tips:

• Use Fresh Wadiyan: Fresh sun-dried lentil dumplings provide the best flavor and texture.
• Balance the Spices: Adjust the spice levels to suit your taste preferences.
• Cook Gently: Simmer the dish on low heat to allow the flavors to meld together.
• Customize: Feel free to add other vegetables like carrots or bell peppers for added nutrition and flavor.

FAQs Frequently Asked Questions

Can I Use Moong Dal Wadiyan Instead of Urad Dal Wadiyan?

Yes, you can use moong dal wadiyan as a substitute if urad dal wadiyan are not available.

How Long Does Aloo Wadi Ki Sabji Last?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Is Aloo Wadi Ki Sabji Vegan?

Yes, this recipe is naturally vegan and gluten-free.

What Can I Serve With Aloo Wadi Ki Sabji?

This dish pairs well with steamed basmati rice, jeera rice, roti, naan, or paratha.

Can I Make This Dish Less Spicy?

Yes, adjust the amount of green chilies and red chili powder to make the dish milder.

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