Spring into Cooking: Fresh and Seasonal Recipes for April
April brings along a vibrant array of fresh and seasonal vegetables. It is the perfect time to experiment with new and healthy vegetarian recipes that make the most of the available produce. Here are some delicious and easy vegetarian recipes that you can try this April:
Chana Palak Masala
- 2 cups fresh spinach/ palak, chopped
- 2 cups cooked chickpeas/ chole
- 1 onion, chopped
- 1 tomato, chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 cup coconut milk
- Salt to taste
- Oil for cooking
- Heat some oil in a large stainless steel saucepan/ frypan over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds. Here we would suggest you use stainless steel cookware or triply cookware as it gives the best results and faster cooking.
- Add the chopped onions and sauté until they turn translucent and slightly golden. Add ginger and garlic paste and sauté for a minute.
- Add the chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt to the frypan/ saucepan. Cook the mixture for 5-7 minutes or until the tomatoes are soft and mushy.
- Add the cooked chickpeas(use a good quality pressure cooker like those manufactured by Avias World so as to ensure safety) to the frypan/ saucepan and mix well with the tomato mixture. Let the chickpeas cook in the tomato mixture for a few minutes.
- Add the chopped spinach to the pan and mix well with the chickpeas and tomato mixture.
- Pour the coconut milk into the pan and stir everything together.
- Lower the heat and let the curry simmer for 10-15 minutes or until the spinach is wilted and the sauce has thickened.
- Taste and adjust the seasoning if necessary.
- Serve the Spinach and Chickpea Curry hot with rice or naan bread.
Vegetable Stir Fry
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 red bell pepper, sliced
- 1 cup peas
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1/4 cup vegetable broth
- In a large stainless steel frypan, heat olive oil over medium-high heat. We would suggest you use a stainless steel frypan so as to ensure even cooking of the vegetables.
- Add garlic and ginger and sauté for 1 minute.
- Add asparagus, bell pepper, and peas and stir-fry for 2-3 minutes.
- In a small bowl/ tasla, whisk together soy sauce, honey, cornstarch, and vegetable broth.
- Pour the sauce over the vegetables and stir-fry for an additional 2-3 minutes.
- Serve hot with rice or noodles.
- 1 tbsp butter
- 15 cube paneer / cottage cheese
- 10 cube capsicum
- 1 tsp cumin / jeera
- ½ tsp pepper
- 1 bay leaf / tej patta
- 4 cloves
- 1 inch cinnamon
- 3 pods cardamom / elachi
- 1 tsp kasuri methi
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- 4 tbsp coriander leaves (chopped)
- ¼ tsp turmeric / haldi
- ¾ tsp kashmiri red chilli powder
- ¾ tsp salt
- 1 tomato (finely chopped)
- 2 tbsp curd / yogurt (whisk)
- 2 tbsp cashew paste
- 1 cup water
- 2 tbsp cream
- ¼ tsp garam masala
- Start by adding butter to the stainless steel kadai. Once melted, add paneer and fry until golden. We would suggest you use a triply kadai as it will ensure even distribution of heat as well.
- Take out the paneer and in the same Stainless steel kadai add capsicum and fry it.
- Once done, take it out and in the kadai add cumin, bay leaf, cloves, cinnamon, kasuri methi, cardamom and finely chopped onion, pepper. Cook the mixture until golden brown
- Add the chopped tomatoes and cover the lid until the tomatoes become soft.
- Then add curd, water, cashew paste and garam masala.
- Mix it and then add the paneer and capsicum.
- Cover the lid and cook the mixture until it comes to the desired consistency.
- Lastly, garnish the curry with cream.
- The Paneer Capsicum Curry is ready to be served!
- We have linked a recipe video showing the same here. They have used a Stainless steel Triply kadai by Avias world which comes with a stainless steel lid as well!
These recipes make the most of the fresh and seasonal produce available in April, while also offering a variety of delicious and healthy vegetarian meal options. So, why not get creative in the kitchen this month and try something new?
We would suggest you use Avias World’s Triply cookware or their stainless steel cookware as they are induction friendly cookware and are made of premium quality food-grade stainless steel.