Process of Cooking Indian Vegetable Dishes
Indian vegetables are a staple food of Indian Cuisine. They require some spicesto enhance the flavour of the savour. Sometimes a little oil or ghee is added to the vegetables at the end, to increase the glaze. Vegetables cooked thus have a roasted flavour and very soft texture, though the pieces hold their shape. Certain vegetables are often cooked prior to frying such as potatoes, yams, plantain and beetroot and this is done because these vegetables require more time to cook.
Some of the famous Indian vegetables dishes are discussed below;
Gobhi Matar Rasedar is a simple yet tasty curry made with cauliflower and peas. For the cauliflower, peas and potatoes, green peppers, green beans, courgettes and or mushrooms can be substituted. The consistency of the dish should be like thin vegetable soup, with the vegetables cooked until soft.
Dum Aloo is one of the common Indian vegetable dishes with almost neutral taste that allows them to absorb deeply the flavours of spices. In this recipe, whole potatoes are first peeled and pricked so that the seasonings will penetrate fully and then simmered in spice-laced yogurt sauce. Dum Aloo, is a popular dish throughout North India, which is cooked by the ‘dum’ process.
Tari Aloo is a simple entree which has become known in all of India. Traditionally it is served with ‘Poori’ for a Sunday brunch, accompanied by teain North India and coffee in the South. The lack of garlic makes this dish a truly Indian vegetarian dish.
Matar Paneer is a delicacy that all Indians love. It is prepared with the mixture of spices and moist pieces of slightly fried paneer with sweet green peas wrapped in a luscious red sauce bursting with the fragrance of spices and fresh corianderleaves.