Two heart warming curries that won't break the bank

Vegan Rajma Chawal

Rajma Chawal (kidney beans with rice) is a North Indian classic, and it’s naturally vegan! Here’s how you can make it: 

Ingredients

For the Rajma:

- 1 cup dried kidney beans (or 2 cups canned kidney beans, rinsed and drained)

- 2 tbsp vegetable oil (or any neutral oil)

- 1 large onion, finely chopped

- 2 medium tomatoes, pureed

- 1 tsp ginger-garlic paste

- 1 green chilli (optional), finely chopped

- 1 tsp cumin seeds

- 1/2 tsp turmeric powder

- 1 tsp red chilli powder

- 1 tsp coriander powder

- 1/2 tsp garam masala

- Salt to taste

- 2 cups water (for cooking the beans)

- 2 tbsp chopped fresh cilantro (for garnish)

For the Chawal (Rice):

- 1 cup basmati rice

- 2 cups water

- 1/2 tsp salt

Method

1. Soak and Cook the Beans: If using dried kidney beans, rinse and soak them in water overnight. Pressure cook them with a pinch of salt for 20-25 minutes (or until soft). If using canned beans, skip this step.

2. Cook the Base: Heat oil in a pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.

3. Spice It Up: Add ginger-garlic paste and green chilli (if using). Stir for a minute. Add tomato puree and cook until the oil separates from the mixture.

4. Add Spices: Stir in the turmeric, red chilli powder, coriander powder, and salt. Cook for another 2-3 minutes.

5. Simmer: Add the cooked kidney beans along with their water (or freshwater). Let the mixture simmer for 10-15 minutes. Adjust the consistency by adding more water if needed.

6. Finish: Sprinkle garam masala and garnish with fresh cilantro.

7. Cook the Rice: Rinse the basmati rice thoroughly and cook it with water and salt until fluffy.

8. Serve: Plate the rice and ladle the warm, spiced rajma over it. Enjoy!

Vegan Paneer Tadka

Paneer Tadka is typically made with dairy-based paneer (Indian cottage cheese). In this vegan version, we use tofu as a delicious substitute.

 Ingredients

For the "paneer":

- 1 block (200g) firm tofu, pressed and cut into cubes

- 1 tsp turmeric powder

- 1 tsp paprika

- 1 tbsp vegetable oil

For the gravy:

- 2 tbsp vegetable oil

- 1 medium onion, finely chopped

- 2 medium tomatoes, pureed

- 1 tsp ginger-garlic paste

- 1 green chilli, finely chopped (optional)

- 1 tsp cumin seeds

- 1/2 tsp turmeric powder

- 1 tsp red chilli powder

- 1 tsp coriander powder

- 1/2 tsp garam masala

- 1/2 cup coconut milk or cashew cream (for creaminess)

- Salt to taste

- Fresh cilantro for garnish

Method

1. Prepare the Tofu: Press the tofu to remove excess water. Toss it in turmeric powder, paprika, and a pinch of salt. Heat oil in a pan and lightly fry the tofu cubes until golden. Set aside.

2. Cook the Base: Heat oil in a separate pan. Add cumin seeds and let them crackle. Add chopped onions and sauté until golden brown.

3. Add Flavour: Stir in ginger-garlic paste and green chilli. Cook for a minute, then add tomato puree. Cook until the mixture thickens and the oil starts to separate.

4. Spices: Add turmeric, red chili powder, coriander powder, and salt. Mix well.

5. Creamy Gravy: Lower the heat and stir in coconut milk or cashew cream. Let it simmer for 3-5 minutes.

6. Combine: Add the fried tofu cubes to the gravy and mix gently. Simmer for another 5 minutes to let the flavors meld.

7. Finish: Sprinkle garam masala and garnish with fresh cilantro.

8. Serve: Pair it with chapati, naan, or jeera rice for a wholesome meal.

Tips for Vegan Beginners

- Substitute Smartly: Replace dairy with plant-based alternatives like coconut milk, almond milk, or cashew cream.

- Prep Ahead: Soak beans, chop vegetables, and measure spices in advance to save time while cooking.

- Experiment: Don’t hesitate to adjust the spices to suit your taste buds.

Enjoy these hearty and flavorful dishes as you embark on your vegan journey.