During the rainy season, there is nothing quite like enjoying some vegetarian dishes that comfort the body and soul. The patter of raindrops, the dark swirling skies, the lush greenery, and the cool breeze create the perfect moments to indulge in some wholesome vegetarian soul food. Every meal, made from simple ingredients found in every household, does not just satisfy our tastebuds but also provides the necessary nutrients, antioxidants, and fiber for the body, which can be incredibly healthy while also being comforting. Whether you are looking to explore new flavours or find comfort in familiar tastes, the simple ingredients and easy preparations make it ideal to indulge in vegetarian meals during the monsoon.
Potatoes and fenugreek leaves (methi) are the star ingredients of this comfort food. With a quick prep time of 30 minutes, this dish requires a few simple ingredients like potatoes, fresh fenugreek leaves, garlic, and onions, along with a few essential spices like cumin, turmeric, and coriander. The first step is to dice and sauté the onions and garlic pieces until they are a golden brown colour. Add the cubed potatoes and the mentioned spices to the mix and cook until the potatoes are tender. Add in the methi leaves and let it simmer for a few more minutes. This quick meal is not just satisfying and delicious but is also packed with vitamins, antioxidants, and iron.
Simply translated, Bhaigan Ka Bharta is the mash or filling of an eggplant. It is a smoky, flavourful dish made from roasted eggplant with a blend of vegetables and spices. The first step is to roast the eggplant until the skin is charred and the flesh is soft, which imparts a delicious smoky flavor. Peel off the skin, mash the eggplant, and keep it aside. For the Bharta, in a pan with oil, sauté the onion, garlic, green chillies, and ginger together.
Add spices like red chilli and coriander powder. Then add a few chopped tomatoes to the mixture to give it that tangy flavour. Cook the mixture until soft, and add the eggplant that was kept aside. Cook the whole mixture for a few minutes so all the flavours properly blend with each other. With just 45 minutes of prep time, this dish tastes best when served with a roti or paratha. A comforting meal for those rainy days, rest assured that health-conscious individuals or people prone to certain allergies will enjoy this gluten-free, soy-free, and vegan dish. You will find this dish at many top vegetarian restaurants and North Indian restaurants in Goa.
This dish is an easy way to eat your greens and increase your intake of protein, vitamins, and iron with spinach and cottage cheese. Begin by preparing the rich and creamy spinach sauce. For this, blanch the spinach and add it to a blender with a bit of chopped ginger, garlic cloves, and green chillies until it turns into a smooth puree. Keep in mind that blanched spinach is a healthier option than consuming it raw. It allows the body to absorb more iron and calcium. A pro tip for this dish after blanching the spinach is to add a few cubes of ice to the water before draining it off and adding it to the blender. This method (called 'shocking') helps the vegetable maintain its colour and stops it from getting overcooked.
Now, take a pan and sauté chopped onions, garlic, and ginger until they turn golden brown. Follow this by adding tomatoes to the mixture along with spices like coriander, cumin, and garam masala. Add the final ingredients—the spinach puree and cubes of paneer—to the mix and let it simmer on low heat for a few minutes. Once ready, serve with cumin or ghee rice. If one is looking to avoid eating rice, pair it with naan, paratha, or roti and enjoy. Prepare this right and it can be even tastier than palak paneer at the best veg restaurants in Goa.
Chole Masala is a renowned Punjabi-style curry (gravy) of tomatoes, onions, spices, and white chickpeas. Soak the chickpeas overnight in a vessel. If you missed soaking the chickpeas overnight, add them to a bowl of hot water and cover it for 2 hours to speed up the process. This beloved dish takes just 45 minutes to prepare, without accounting for the time the chickpeas are soaked.
Pressure cook the chickpeas with a pinch of salt and water and keep them aside. Take spices like peppercorns, bay leaves, cloves, cumin seeds, fennel seeds, and red chillies and roast and grind them to prepare the masala. Alternatively, one can also procure ready-made chole masala from the market.
Now, sauté finely chopped onions and tomatoes with ginger-garlic paste and oil. Once this is ready, add turmeric and chilli powder, along with green chillies, to the mix. Top it off with the cooked chickpeas, and stir well. Add water to it as it cooks, and the dish is ready in a few minutes. Add salt, if required, and amchur powder or lemon juice for taste. This flavourful dish is naturally vegan and packed with protein and fiber.
These vegetarian soul food recipes are great during the rainy season, providing comfort, warmth, and nourishment. From the smoky flavors of Baingan Ka Bharta to the creamy richness of Palak Paneer, these dishes showcase the versatility and deliciousness that vegetarian cuisine has to offer. You may also like to read our blog on kid-friendly vegetarian recipes and learn of some trendy veg appeitizers for parties.
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