Recipe Index ~ Curries / Gravies / Subzis / Koora / Palya / Poriyal

Here is a list of Indian style side dishes based on vegetables and/or legumes and paneer, the Indian style rennet free cheese. They can be served with plain rice or Indian style flat breads like rotis, phulkas, naans or even tortillas. For additional legume and dairy based side dishes check under 'Indian Dals / Kadhis' label.

DRY SIDE DISHES:
Aava Pettina Aratikaya Koora
Aloo Bhaji / Aloogadde Palya / Potato Curry
Aloo Bhujiya Subzi
Aloo Posta  
Aloo Methi
Aratikaaya Koora / Plantain Curry
Asafoetida Flavored Potatoes
Beans Koora
Beans with Moongdal 
Beans with Toordal
Beerakaya Koora / Ridgegourd Curry
Beetroot Curry
Beans-Carrot Curry with Sesame Powder
Beets & Carrots with Toor Dal 
Bitter Gourd Crisps
Cabbage-Carrot-Black Chickpea Sprouts Curry
Cabbage - Green Garbanzo Curry
Cabbage - Moongdal Curry 
Cabbage - Peas Curry
Cabbage - Soybeans Curry
Capsicum Curry
Capsicum with Pappula Podi/Roasted Chickpea Powder
Carrot-Beans with Moongdal
Carrot Koora / Carrot Subzi
Carrot Kosumbari 
Carrot- Urad dal Curry   
Cauliflower - Cabbage Curry
Chayote Curry / Seemonkaya Koora 
Chikkudukaaya Koora / Valor Beans Curry
Cucumber Curry / Southekayi Palya
Dondakaya Vepudu / Tindora Fry
Drumsticks Curry
Dum Ki Bharwan Bhindi
Eggplant Curry with Peanut Powder
Gajar - Methi Ki Subzi / Carrot With Fenugreek Greens
Gutti Vankaya Koora
Imli Aloo 
Jeera Aloo
Kanda Gadda Koora 
Knolkhol Koora / Kohlrabi Curry

Kumror Chokka - Bengali plantain - potato curry
Methi Aloo
Methi Pakoda Curry 
Mixed Vegetable Curry 
Mixed Vegetable - Soy Chunks Curry
Mixed Vegetable Subzi
Palakoora Podi Koora / Dry Spinach Saute
Palakoora Pulusukoora (Dry Spinach Saute)
Palak Kaapa
Panasa Pottu Koora / Raw Jack Fruit Curry
Patoli 
Plantain Fry / Aratikaya Vepudu
Potato - Capsicum with Besan (Chickpea Flour)
Potato Curry
Potato Curry (With Lemon and Green Chillies)
Ringan Methi nu Shaak
Sandiga Koora / Spinach-Toordal Patoli 
Spicy Eggplants
Spinach-Toor Dal Saute
Stuffed Eggplants
Stuffed Bitter Gourd / Bharwan Karela
Tawa Bhindi 
Tindora-Coconut Curry
Uchche Bhaja - Bengali Bitter Gourd Fry
Vankaya - Bangaladumpa Koora / Eggplant-Potato Curry
Vankaya Koora / Eggplant Curry with Spice Powder
Vankaya Kothimeera Karam 
Vazhakkai Podimas 

Vazhakkai Poriyal - A simple plantain curry

Zhunka Vadi

 
SIDE DISHES (GRAVY):
Aloo Chole
Aloo Gobhi
Aloo Gobhi in Coconut-Poppy Seeds Sauce
Aloo Jhol
Aloo Mangodi Ki Subzi
Aloo Matar 
Aloo - Methi (Rasedaar) 
Aloo Methi Matar 
Aloo Palak / Saag Aloo 
Aloo Posta 
Aloo Soya Korma 
Aviyal
Baby Lima Beans in Spicy Almond Sauce

Banarasi Aloo / Raswaale Aloo
Beerakaaya Paalu Posina Koora
Bombai Chutney
Cabbage Saagu 
Capsicum in Tomato Gravy
Carrot-Beans Curry in Peanut-Sesame Sauce 
Chana Madra
Chole / Chana Masala
Chole Panjim 
Eggplant Kurma
Ghuguni
Greengram Sprouts Subzi
Green Moong - Vegetable Curry
Green Papaya Saagu
Green Peas Curry in Coconut Milk Sauce
Green Peas Masala
Fennel Flavored Vegetable Curry
Idiyappam Kurma
Kashmiri Dum Aloo
Khattu Mag
Lauki Ki Subzi
Magori Palak Ki Kadhi 
Makai Palak 
Matarchi Usal
Mathura Ke Dubkiwali Aloo
Methi Chole / Fenugreek Greens with Chickpeas
Methi Matar Malai
Mirchi Ka Salan
Mixed Vegetable - Soy Chunks Curry
Navy Beans Curry
Nawabi Curry
Pinto Beans Curry
Potato - Peppers Curry
Rajma - Aloo
Rajma Masala
Simple Chole Masala
Sprouted Peas - Potato Subzi
Shalgam - Methi Subzi 
Sri Lankan Curry
Tamatar Chaaman
Tomato Gojju
Vegetable Saagu
Xacuti

Yogiratna / Valval

PANEER DISHES:
Matar Paneer
Paneer Bhurji
Shahi Paneer
Tawa Paneer Masala

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Aloo Matar

Aloo matar falls under those North Indian style simple, basic  curries which can be served along with rotis / pooris / tortillas. This tempting curry uses the most humble vegetables found in any kitchen and very easy for a novice to try. One will end up with a lip smacking curry by combining the wholesome, filling potatoes, fresh peas and tart tomatoes along with garam masala, the signature spice mix of the region. The use of cumin seeds and cilantro further accentuates the North Indian style cooking, which is quite apart from the cuisine of South where mustard seeds and curry leaves are greatly cherished.

Ingredients needed:
2 potatoes - (about 3 cups after peeling and chopping into cubes)
1 onion - (about 1 cup chopped onion)
3 tomatoes - (2 cups chopped)
Fresh / frozen green peas - 1 cup
Salt - 1.5 tsp
Chili powder - 1 tsp
Garam masala - 1/2 tsp
Oil - 2 tbsp
Cumin seeds - 1 tsp
Turmeric powder - 1/8 tsp
Minced cilantro for garnish (optional)

The cooking part:
* Heat oil in a deep pan or kadai and add cumin seeds. When they sizzle and turn a few shades darker, add the turmeric powder and onion. Fry it on low flame. Add tomatoes and green peas when onion turns translucent. Then keep frying till the tomatoes turn into a mush. 
* Meanwhile, to speed up the process cook potatoes in a microwave adding water. They need to be tender still holding their shape and not mushy after cooking. (Or you can add potatoes along with tomatoes and cook adding water.)
* Then add the cooked potatoes, salt, chili powder, garam masala to the onion tomato mixture. Check the taste and add the spices if needed. At this point, a little quantity of water can be added, if gravy is preferred. Let it simmer for about five minutes and then turn off the stove. Garnish with cilantro and serve with rotis.

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