North indian vegetarian food

About northern Indian food

The cuisine of North India is flavorful.Since a large portion of India's northern regions are vegetarian, many of the most creative vegetable recipes come from these regions.The following spices are most frequently used to season most traditional Indian dishes:Turmeric Cumin Coriander,seeds for mustard,Masala garam,Cardamom powder with chili,Garlic Cloves,Saffron, fennel, anise, and fenugreek

                                   

                   8 Most Popular NORTHERN INDIAN DISHES

1.Dal Tadka

A CLASSIC LENTIL-BASED DISH FROM NORTHERN INDIA IS CALLED DAL TADKA OR TADKEWALI DAL.

INGREDIENTS:- DESPITE SOME VARIATIONS,TOOR DAL (SPLIT YGREEK LEAVES ARE TYPICALELLOW PIGEON PEAS), GARLIC, GINGER, ONIONS, TOMATOES, GARAM MASALA, CHILI PEPPERS, GHEE, CUMIN, CORIANDER, TURMERIC, RED CHILI POWDER, AND FENUly used in the preparation of the meal.

THESE INGREDIENTS ARE PREPARED AND COMBINED WITH TADKA(TEMPERING), WHICH CONSISTS OF GHEE-COOKED SPICES INCLUDING ASAFOETIDA, GARLIC, AND CHILI PEPPERS. DAL TADKA IS OFTEN MADE, GARNISHED WITH CORIANDER LEAVES, AND SERVED HOT WITH ROTI AND JEERA RICE ON THE SIDE.

 

2.Shahi paneer

 It is a dish that comes from the Moghul cuisine of India. Typically, Indian breads like naan, roti, or puri are served with the dish.

ingredients:-onion, ginger, garlic, red chilli powder,saffron,cardamom,tomatoes and butter.

It is customarily made as a vegetarian main meal for special occasions and celebrations and is frequently referred to as the Royal paneer. Shahi paneer is a substantial, nutrient-rich dish that is frequently topped with coriander leaves.

3.Dal makhani

Dal Makhani is one of the most well-known Indian lentil dishes, both inside and outside of India, despite its Punjabi origins. It is made out of entire black lentils, often known as urad, and red kidney beans.

The meal is patiently cooked in a thick, tomato-based sauce and made with generous amounts of ghee and a variety of ingredients, including chile and ginger garlic paste. The last component—a drizzle of melted ghee or butter—which gives this traditional dish its signature velvety flavor—gives rise to the name "makhani," which means "butter."

 

4.Rajma

One of North India's most well-liked vegetarian cuisines is rajma. It is made up of red kidney beans that are simmered in a flavorful gravy with a variety of spices. The meal is traditionally made for celebrations and special events, when it is frequently served with rice and breads like roti.

Ingredients:-onion,tomatoes,green chillies,ginger  garlic paste,red chilli powder and rajma beans

Red kidney beans were really imported to the country from central Mexico and Guatemala, despite being closely connected with North India, where it is a staple food; nonetheless, the Mexican version of the dish is very dissimilar from the Indian one. Rajma is still one of the most popular vegetarian curries in Punjab and North India because it is filling and healthy.

 

 

5.Palak paneer

Palak paneer is a popular Indian vegetarian dish made with paneer cheese in a rich, thick sauce consisting of puréed spinach mixed with tomatoes, garam masala, garlic, and numerous spices. The key ingredients are even mentioned in the name of the dish, since palak means spinach in hindi, and paneer refers to the cheese.

Palak paneer has roots in the Punjabi region, but there are also other variations of the dish throughout India. It is a highly nutritious meal that can be consumed either for breakfast, lunch, or dinner, accompanied by rice or Indian flatbreads such as naan and roti.

  

                                                                                                                                                                   6. paneer tika

A classic Indian oven called a tandoor is used to cook the marinated paneer cheese and vegetables that make up this North Indian tikka variation. The cornerstone of this vegetarian tikka recipe is paneer, a soft and crumbly cheese.

ingredients:-Paneer, tomatoes, onions, and peppers are all skewered, grilled, and then seasoned with chaat masala, a hot powder, and lemon juice. On occasion, the dish may be accompanied by a variety of salads or mint chutney. Paneer tikka masala, which is served with a hot gravy, and paneer tikka rolls, which are made of Indian bread, are two variations on the meal.

 

7.Aloo gobi

A traditional dish with Northern Indian origins, aloo gobi is enjoyed not just in India but also in Nepal and Pakistan. The main components of this dish include potatoes, cauliflower, onions, and a variety of spices. It is typically served with rice, bread, chutneys, or a cucumber salad.

The spices, which include turmeric, garlic, ginger, cumin, coriander, and red pepper, are what give aloo gobi its flavor because no liquid is added to the meal (although very little amounts of it may be added). It is advised to add some freshly chopped coriander and lime juice as garnishes to the dish.

 

8.Malai kofta:-Traditional North Indian food called malai kofta consists of fried potato and paneer balls in a creamy sauce. Due to the dish's rich flavors and texture, it is frequently served at weddings, parties, and festivals. It is a characteristic Mughal meal that the cooks of the Mughal Empire created in medieval India. Malai, which stands for cream, and kofta, which stands for dumplings, are essentially vegetarian alternatives to meatball curry.The meal is also known as kadai kofta since it is frequently made in the special wok known as a kadai. Some food historians think that the Turkish and Persian food traditions have left their mark on these deep-fried dumplings.