Indian Foods
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Ingredients:
2 tablespoons vegetable oil
2 onions, minced
2 cloves garlic, minced
2 teaspoons fresh ginger root, finely chopped
6 whole cloves
2 (2 inch) sticks cinnamon, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
salt
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (15 ounce) cans garbanzo beans
1 cup chopped fresh cilantro

Directions:
Heat oil in a large frying pan over medium heat, and fry onions until tender.

Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.



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Paneer (Home Made)
Rating: 4.10714292526245/5

Preparation Time: 2 h
Cooking Time: 20 m
Total Time: 2 h 20 m

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Ingredients:
4 cups milk
1 tablespoon plain yogurt
1 teaspoon salt
1 teaspoon sugar
1 tablespoon fresh lemon juice

Directions:
Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.

Remove from the heat and pour into a sieve lined with cheesecloth. Lift the cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.

If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.



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Gobi Aloo (Indian Style Cauliflower with Potatoes)
Rating: 4.02830171585083/5

Preparation Time: 15 m
Cooking Time: 20 m
Total Time: 35 m

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Ingredients:
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon ginger paste
2 medium potatoes, peeled and cubed
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon garam masala
salt to taste
1 pound cauliflower
1 teaspoon chopped fresh cilantro

Directions:
Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.

Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.



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Easy Raita with Mint and Cilantro
Rating: 5/5

Preparation Time: 15 m
Cooking Time: 15 m
Total Time: N/A

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Ingredients:
2 (7 ounce) containers Greek yogurt
1 cucumber, peeled and diced
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
salt and ground black pepper to taste

Directions:
Combine Greek yogurt, cucumber, mint, cilantro, cumin, salt, and pepper in a bowl; mix well.



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Coconut Tofu Keema
Rating: 4.317307472229/5

Preparation Time: 20 m
Cooking Time: 45 m
Total Time: 1 h 5 m

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Ingredients:
1/4 cup olive oil
4 cloves garlic, pressed
1 medium onions, minced
1 (14 ounce) package extra firm tofu, diced
1 (16 ounce) can coconut milk
1 tablespoon ground cumin
1 teaspoon curry powder
1 1/2 teaspoons ground ginger
1 teaspoon salt
1 tablespoon red pepper paste
6 cups tomato sauce
1 1/2 cups frozen peas, thawed
1 1/2 cups chopped carrot

Directions:
Heat olive oil in a large saucepan over medium heat. Stir in garlic, onion, and tofu; cover, and cook, stirring occasionally for 5 to 10 minutes.

Stir in coconut milk, cumin, curry powder, ginger, salt, and red pepper paste; bring to a simmer. Add tomato sauce, peas, and carrots; simmer, covered, about 30 minutes.



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Carrot and Cilantro Soup
Rating: 4.19999980926514/5

Preparation Time: 20 m
Cooking Time: 40 m
Total Time: 1 h

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Ingredients:
1 tablespoon olive oil
2 large onions, chopped
5 medium carrots, chopped
2 cloves garlic, chopped
1 fresh red chile pepper, chopped
3 (28 ounce) cans roma tomatoes, with juice
1 cup vegetable stock
1 bunch chopped fresh cilantro
2 tablespoons balsamic vinegar
1 tablespoon white sugar
1 tablespoon brown sauce
1 tablespoon Worcestershire sauce
salt and pepper to taste
1 cup heavy cream

Directions:
Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.

Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.

Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.



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Quick and Savory Indian Peas
Rating: 5/5

Preparation Time: 5 m
Cooking Time: 10 m
Total Time: 35 m

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Ingredients:
1 (16 ounce) package frozen peas
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon ground cumin
salt to taste
1/2 teaspoon dried mango powder (amchoor)
1 tablespoon chopped fresh cilantro

Directions:
Place peas in a bowl and cover with water; soak for 20 minutes. Drain.

Heat oil in a frying pan over medium heat. Add cumin seeds and cook until they start to crackle, about 1 minute. Add peas, cumin powder, and salt. Reduce heat and cover pan. Cook, stirring occasionally, until peas are tender and hot throughout, about 10 minutes.

Remove frying pan from heat. Stir in dried mango powder. Mix cilantro into peas and serve hot.



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