We are sure you all are enjoying this quarantine time and making the most of it. While you are spending it doing your favourite things, we don’t want you to worry every day about what to make for lunch or dinner. The situation is momentous and we’ve reached a point where there’s shortage of supplies too. So, it really puts everyone in a dilemma as to what is the best pick which requires minimum ingredients.
Relax, we’ve got you the most basic curries which require minimum efforts as well as ingredients to take care of all your woes. Here are some superbly delicious and typically desi sabzis which are probably our best picks for this quarantine.
Potatoes are by default everyone’s favourite and it is the go-to option for every Indian when they are out of ideas for sabzi. We are sure you’re smart enough to have stocked up some potatoes. So now what do you make with it? If you thought, we were going to give you just a simple aloo bhaji recipe, you’re wrong.
Our picks are, Tawa Jeera Aloo (because you’re probably bored of the regular jeera aloo), Chutney Aloo (you can try it with any chutney of your choice or a different one everyday), Achari Aloo (probably, the best makeover to your everyday aloo bhaji).
Spinach is one of the most loved greens, easily available everywhere and is healthy too. You might be a palak paneer fan but spinach has much more than that to offer. If you’ve a bunch of spinach at home, we’ve got you some different options which are quick, simple and different at taste.
Lehsuni Palak: The real taste of this sabzi lies in garlic and you have to try it soon because it’s just amazing.
Palak Rajma: Have you ever tried this duo? If not, now is the time. Two of your favourites combined together.
Red Pumpkin aur Palak Sabzi: This one tastes great with both rice and parantha. What’s your pick?
Fresh fenugreek leaves popular by the name of methi in India has been a part of our kitchen shelves forever. This slightly bitter, crunchy and unique green is not only great at taste, but loaded with umpteen benefits. These multipurpose leaves make for sumptuous paranthas, chutneys, theplas, puris and sabzis. Now, let’s give you some amazing recipes from different regions:
Methi Varan: A simple and comforting Maharashtrian dal, perfect for days when you want to spend less time in the kitchen and yet have a delicious nutritious meal.
Methi Papad ki Sabzi: Rajasthan loves papad and they add it to their curries too. Well, it’s time to try it if you haven’t done it yet. Try this papad version of methi, it’s lovely!
Methi Chaman: A Kashmiri pandit speciality, cottage cheese cubes cooked with methi and palak. Perfect to go with phulkas and paranthas.
Gazab hai gobhi!
After potatoes, the one sabzi that is universally loved would be cauliflower. Tastes great in any form, easy to prepare and is available all-round the year. Have you tried a masaledar Tandoori Gobhi Musallam yet? Pair it with naan or parantha and all you’re going to say is ‘gimme’ more gobhi!’ We also have the Malaidar Gobhi recipe which is equally yummy and is super easy to prepare. If these two recipes are still not ‘THE’ one for you, we’ve got the royal Shehenshahi Gobhi! We suggest you try all three because if you’re not a cauliflower lover yet, you are definitely going to turn into one.
If you’re looking for more such awesome sabzis, visit www.sanjeevkapoor.com
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.