Categories: Recipes

3 High-Protein Vegetarian Recipes That Can Be Easily Made

Stir fry white noodles with Paneer and Bean sprouts:

Ingredients:

1 cup boiled whole wheat noodles
1 cup grated carrot
1 cup thinly sliced capsicum
1/2 cup shredded cabbage
1/2 cup paneer (cottage cheese) cubes
1 cup bean sprouts
1 tbsp oil
1 tsp garlic (lehsun) paste
1/2 cup thinly sliced onions
salt and freshly ground black pepper (kalimirch)to taste

Method: Heat the oil in a broad non-stick pan, add the garlic paste and onions and sauté on a medium flame for 2 minutes. Add all the vegetables, bean sprouts and salt, mix well and cook on a medium flame 3 to 4 minutes, while stirring occasionally. Add the noodles, paneer and pepper powder, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve immediately.

Masoor dal with spinach

Ingredients

1 cup masoor dal (split red lentil)
1 cup chopped spinach (palak)
4 tsp oil
1 tsp cumin seeds (jeera)
1/2cup finely chopped onions
1/2 tsp turmeric powder (haldi)
2 tsp dried mango powder (amchur)
1/2 cup finely chopped tomatoes
salt to taste
3/4 tsp chilli powder

To Be Ground Into A Smooth Garlic-ginger-green Chilli Paste
6 garlic (lehsun) cloves
25 of ginger (adrak)
4 to 5 green chillies

Method: Pour 1½ cups of water in a pressure cooker, add the masoor dal, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside.Heat the oil in a kadhai, add the cumin seeds, mix well and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 to 3 minutes. Add the cooked masoor dal, spinach, turmeric powder, dry mango powder, prepared garlic- ginger-green chilli paste, tomatoes, and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Add ¼ cup of water and chilli powder, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot with rotis.

Soya vegetable medley

Ingredients

1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 tsp finely chopped green chillies
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup finely chopped onions
1/4 cup chopped tomatoes
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1 tsp garam masala
1/2 cup sliced and blanched baby corn
1/2 cup boiled fresh green peas
1 cup soaked and roughly chopped soaked and chopped soya chunks , refer handy tip
1 cup coconut milk , refer handy tip
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

Method: Heat the oil in a non-stick kadhai and add the mustard seeds and cumin seeds. When they crackle, add the asafoetida, green chillies, ginger-garlic paste and onions and sauté on a medium flame till the onions turn translucent. Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and garam masala and cook on a medium flame for 5 to 7 minutes, while stirring continuously. Add the baby corn, peas and soya chunks, mix well and cook on a medium flame for another 5 minutes, stirring once in between. Add the coconut milk, mix well and simmer for 2 minutes, stirring once in between. Serve hot garnished with coriander.

New Woman Team