#gluten free indian food

[rats-are-cute-recipes]

Paneer and Vegetable Korma

Usually korma is made with chicken, but I wanted to try something vegetarian. I'm getting a little sick of chicken! My brother absolutely refuses to eat anything without meat in it, but he liked this just fine. Finally a reprieve from chicken!

Ingredients

♡ 1/4 cup olive or coconut oil

♡ 1 large onion, diced

♡ 4 cloves garlic, minced

♡ 1 tsp ginger paste

♡ 1 small tomato, diced (optional)

♡ 3/4 cup greek yogurt

♡ Bay leaf

♡ 1 tsp ground cumin

♡ 1/4 tsp ground coriander

♡ 1/4 tsp ground cardamon

♡ 1/8 tsp black pepper

♡ 1/8 tsp ground cloves

♡ 1/8 tsp ground cinnamon

♡ 1/2 tsp chili powder

♡ 1/2 tsp turmeric

♡ 1/2 tsp paprika

♡ 1 tsp garam masala

♡ salt, to taste

♡ 1/2 cup carrots, diced

♡ 1 cup potatoes, diced

♡ 1 large zucchini, sliced

♡ Paneer or tofu

♡ 1/2 cup to 3/4 cup water

♡ Cilantro to top

Inatructions

☆ Heat oil in large pan at medium heat. Add onions and stir

☆ Heat onions until almost translucent, then add garlic and ginger paste

☆ Once all items from pan are cooked, transfer them to a food processor or blender

��� Add tomato and yogurt to the food processor and blend until smooth

☆ Add the blended mixture back into the pan an stir in spices. Saute until mixture reaches a simmer

☆ Add in vegetables and paneer/tofu. Let simmer for 10-12 minutes

☆ Add 1/2 to 3/4 cup water, depending on your desired consistency. Stir and let simmer for 2 to 3 minutes.

☆ Serve topped with cilantro

[vegan-nom-noms]

Spinach with Lentils (Dal Palak)

[clatterbane]

Time for a batch of one of my old "I was a teenage vegetarian in the early '90s" cooler weather comfort foods! Which also helped keep me fed through my broke-ass 20s.

Plus, Mr. C is gone for the weekend, so it's time to samefood on some things he's not as enthusiastic about! (Though yeah he is fine with various spiced-up beans and rice--just probably not for several days straight. And we both might suffocate in our sleep, with his system extra-unused to that.)

Today, I'm rounding it out a bit and actually turning out palak rajma--through the simple expedient of throwing in some frozen spinach towards the end.

This batch is going to be both an Instant Pot and Crock Pot version, in a way. The current (Crock Pot branded!) one may be slightly busted and refusing to seal properly to pressure up, but everything else works fine. So yeah, I decided to set the (unsoaked this time) beans to stew on its slow cook function before I went to bed.

Being red kidney beans, I did bring it up to a rolling boil for 15 minutes first before setting it to slow cook on low--but, if any slow cooking appliance is well set up to boil the hell out of something without using a separate pot on the stove, this is it! In-pot searing/sauteing too.

This was actually my trial run using it as a slow cooker, believe it or not. We had a dedicated one in the UK, and I just hadn't yet here. They do have a reputation for not being nearly as good for it as the purpose-built models. Not least because it isn't designed with the wraparound heating.

But, I should be used to working with that! Somebody actually gave my mother one of these fuckers. I think it came from a work Secret Santa thing or something like that. It's been a long time.

How '80s! We even had that pattern.

Now, that type was really not very good. We mostly kept it for backup purposes. That is indeed a nonstick pot set on top of an underpowered hotplate. They pushed it as being great for an all-in-one experience, with searing directly in the pot. If so, you'd better do that on the stove and then move it over onto the simmering hotplate. Because that thing won't even bring water to a full boil. We tried when our stove broke temporarily.

But, it was better than nothing. Which was sort of my conclusion with the pressure cooker that won't. Only it will get extremely hot if you want it to! And the whole unit is much better heat insulated.

I figured it would be hard to fuck up plain cooked beans too badly, and I did wake up to some perfectly fine beans still on "keep warm". ¯\_(ツ)_/¯ It did lose more liquid than expected, but I did know full well that steam was escaping where it shouldn't. Easy enough to adjust for. And at least I used enough water that the beans didn't dry completely out.

Next up, probably: some kind of stew, cooked entirely in there. (And, erm, hopefully another unit with fully functioning valves soon.)

[certifiedceliac]

Samosa-Inspired Bowls (via The Joyful Plateful)

[morethansalad]

Palak Patta Chaat / Crispy Spinach Chaat (Vegan & Gluten-Free)

[housekeepinginfo]

30 High-Protein Vegetarian Meals - Picky Eaters

Are you a vegetarian wanting to boost your protein intake or a picky eater looking for new meat-free meals? You're in the right place! This article offers 30 tasty and filling high-protein vegetarian meal ideas. They're perfect for anyone, even the pickiest eaters. These recipes use beans, lentils, tofu, tempeh, nuts, and seeds to keep you full and energized.

Start your day with Peanut Butter Banana Overnight Oats1 or Blueberry Pineapple Smoothies1. For lunch and dinner, try Southwestern Tofu Scramble or Veggie Burrito Bowls. You'll find delicious high-protein vegetarian meals like Instant Pot Dal Makhani, Red Lentil Pasta, and Sofritas (Chipotle Copycat Recipe!).

[nalanrestaurant]

Nalan Restaurant is one of the best Indian vegetarian restaurants in Singapore. Order online https://www.nalan.com.sg/

[hebbarskitchen]

bhel puri recipe | bhel poori | bhel puri chaat | bhel recipe with step by step photo and video recipe. indian cuisine is known for its lip smacking chaat recipes, typically served by street vendors. most of them are generally gravy or sauce based snack filled with veggies, spices and chaat chutney's. but this recipe is dry version known as bhel puri recipe or as bhel recipe made with puffed rice.

[mylunchisatvdinner]

Not medium spice in my opinion, pretty mild. But it is pretty good overall.

[kushi-s]

2 ingredient rice crepes

Recipe https://bit.ly/3GRy1yl

Easy to make vegan gluten free rice crepes for any meal

[rats-are-cute-recipes]

Chicken Tikka Masala

This is probably the best thing I have ever eaten. Seriously. As I live in a very white area, there are not many grocery stores with access to certain Indian spices, so many of the ingredients have alternatives. Kashmiri chili is traditionally used in this dish, but I couldn't find any, so I used some of the chilis my family uses for tamales. They are unlabelled, but I think they are anaheim peppers?

Ingredients

Marinade

♡ 2 lbs chicken breasts, cut into cubes

♡ 1/2 cup sour cream or plain greek yogurt

♡ 5 cloves minced garlic

♡ 1 Tblsp lime juice

♡ 2 Tblsp olive oil

♡ 1 tsp garam masala or allspice

♡ 1/2 tsp paprika

♡ 1 tsp ginger, grated

♡ 1/2 tsp cayenne pepper

♡ 1 tsp salt

Sauce

♡ 2 Tblsp olive oil

♡ 1 onion, chopped

♡ 3 cloves garlic, minced

♡ 14 oz dice tomatoes

♡ 1/2 cup tomato sauce

♡ 1 kashmiri chili or anaheim chili

♡ 4 black peppercorns

♡ 1/4 tsp ground clove

♡ 1 bay leaf

♡ 1 cinnamon stick or 1/2 tsp ground cinnamon

♡ 1 tsp ginger, grated

♡ 1/2 tsp ground cumin

♡ 1/2 tsp turmeric

♡ 1/2 tsp salt

♡ 2 tsp garam masala or allspice

♡ 1 cup coconut milk

Instructions

☆ In large bowl, mix all marinade ingredients. Make sure chicken is thoroughly covered at set aside for at least 30 minutes.

☆ While waiting for chicken to marinate, heat olive oil and onion in a large pan until onion is soft, add tomato and tomato sauce, pepper, and spices. Let sauce simmer for 10 minutes

☆ Take out bay leaf, cinnamon stick, and cloves. Let sauce cool completely

☆ While sauce cools, heat oil in a large pan and fry chicken in small batches, making sure it is cooked thoroughly and turning occassionally. Set aside when finished

☆ Transfer cooled sauce into a blender and blend until smooth

☆ Mix together sauce and chicken in large pan, stirring in coconut milk. Let simmer for 10 minutes

☆ Serve with basmati rice

[fattributes]

Tofu Tikka Masala

[vegan-nom-noms]

Saag Butter Beans (Beans In North Indian Spinach Curry)

[clatterbane]

It's Curry Night, because I got the urge.

Here we've got some dry mixed vegetables, with no potatoes but incorporating what was left of that fried cabbage from the other night.

I also decided to use some panch phoron in place of the plain cumin seeds because I like it, and a splash of the tomato puree that I already had open instead of chopped tomatoes. It also got a little lime juice at the end to brighten it up a little more. That got done first, but sitting a little while will only help it.

To go with that, still cooking:

I decided to stick with the coconut theme, and just used coconut oil for that.

Finally, one grain to rule them all.

Which just finished so that I could take the lid off and fluff it up. That batch of Basmati we bought is all broken up, but at least the flavor is fine.

I didn't use any particular recipe. But, this one from the chicken curry lady looks decent. As usual, mine got some butter added before the lid went on, because I like it. Really need to make some ghee.

[certifiedceliac]

Easy Butter Salmon Curry (via Serving Dumplings)

[spicyvegrecipes]

Sabudana Thalipeeth

Sabudana Thalipeeth is a popular Maharashtrian dish perfect for fasting days (vrat). This easy and quick recipe uses soaked sabudana (sago), mashed potatoes, peanuts, and simple spices to create a nutritious and satisfying meal. Whether fasting or craving something different, this sago thalipeeth will impress you with its unique taste and texture. Watch now for all the tips and tricks to make the…