Anjum Anand Recipes Vegetarian: Delicious Indian Dishes

Indian vegetarian cuisine is a celebration of flavor, color, and tradition, and few chefs make it as inviting and accessible as Anjum Anand. Known for her vibrant and health-conscious approach, Anjum brings classic recipes to life with a modern twist, making them perfect for everyday cooking.

Whether you’re a lifelong vegetarian or simply looking to add more plant-based dishes to your table, her recipes deliver satisfaction without compromise. In this blog post, I’ll share some of my favorite Anjum Anand vegetarian recipes, featuring step-by-step instructions, insightful tips, and serving ideas that make every meal special.

Dive into the world of Indian vegetarian cooking and discover how easy it is to create nourishing, delicious dishes at home!

Why You’ll Love This Recipe

Anjum Anand’s vegetarian recipes are beloved for their simplicity and robust flavors. Each dish is thoughtfully crafted to be wholesome, using ingredients that are easy to find but deliver maximum taste.

If you enjoy experimenting with spices or are looking for meatless meals that truly satisfy, these recipes are for you.

Her recipes are also versatile—perfect for weeknight dinners, family gatherings, or festive occasions. The focus on fresh produce and mindful cooking techniques ensures these dishes are not only delicious but also nourishing and balanced.

“Indian vegetarian food is a treasure trove of flavors. Even the simplest dal or sabzi can be transformed into something truly memorable with the right spices and love.” – Anjum Anand

Ingredients

Below is a table of ingredients commonly used in Anjum Anand’s vegetarian recipes, with specific amounts for one of her signature dishes: Paneer Makhani (Butter Paneer). Feel free to adapt the vegetables and spices to your taste or swap for seasonal produce.

Equipment

• Heavy-bottomed pan or skillet
• Blender (for puree and cashews)
• Knife and cutting board
• Spatula or wooden spoon
• Measuring cups and spoons
• Serving dish

Instructions

1. Soak the cashews:

   Place the cashews in warm water for 15-20 minutes. Drain and blend into a smooth paste with a splash of water.

   Set aside.

2. Prepare the base:

   Heat oil and half the butter in a heavy-bottomed pan over medium heat. Add chopped onions and sauté until golden brown.

3. Add aromatics:

   Stir in the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.

4. Cook the tomatoes:

   Add the tomato puree and cook until the oil separates (about 7-10 minutes), stirring occasionally.

5. Spice it up:

   Add turmeric, chili powder, salt, sugar, and cashew paste. Mix well and cook for another 3-4 minutes.

6. Add paneer:

   Gently fold in the paneer cubes and cook for 2-3 minutes, allowing them to absorb the flavors.

7. Finish with cream:

   Lower the heat and add the cream, remaining butter, garam masala, and kasuri methi. Simmer for 2 minutes, stirring gently.

8. Garnish and serve:

   Turn off the heat and garnish with chopped fresh coriander. Serve hot with naan, roti, or steamed rice.

Tips & Variations

• Vegan option: Substitute paneer with firm tofu and use coconut cream instead of dairy cream for a vegan-friendly version.
• Spice level: Adjust the chili powder to taste. For a milder curry, use sweet paprika instead.
• Add veggies: Stir in blanched peas, spinach, or bell peppers for more nutrition and color.
• Make ahead: The curry base can be prepared in advance and stored in the fridge for up to 3 days.
• For extra richness: Add a splash of milk along with the cream for a silkier texture.

“Roast your kasuri methi briefly on a hot tawa before crushing it—this releases its aroma and enhances the flavor of your curry.”

Nutrition Facts

Here’s a general breakdown for one serving (based on 4 servings per recipe):

Nutrition values are approximate and will vary depending on exact ingredients used and serving sizes.

Serving Suggestions

• Serve Paneer Makhani with warm naan, roti, or jeera rice for a comforting meal.
• Pair with a simple cucumber raita or salad to balance the richness.
• Add a side of Half Runner Beans or a light vegetable stir-fry for extra nutrition.
• Finish with a traditional Indian dessert, or for something unique, try this Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce.
• For a festive spread, include homemade Green Chile Cheese Bread as a spicy, fusion side.

Conclusion

Cooking Anjum Anand’s vegetarian recipes is a joy for both beginners and seasoned cooks. Her dishes are approachable, yet layered with the vibrant flavors that make Indian cuisine so remarkable.

With easy-to-source ingredients and flexible methods, you can bring the taste of India to your own kitchen, no matter where you are in the world.

Whether you’re preparing a quick weeknight dinner or a special meal for friends, these recipes will surely impress and satisfy. Don’t forget to explore other comforting classics like Goat Milk Ice Cream (No Eggs) for dessert or the wholesome Go Macro Bar for a nutritious snack.

Happy cooking and enjoy the flavors of Anjum Anand’s vegetarian kitchen!

More Must-Try Anjum Anand Vegetarian Recipes

If you’re inspired to explore more of Anjum Anand’s vegetarian delights, here are a few more recipes to try. Each is bursting with flavor and offers a unique perspective on Indian home cooking:

• Chana Masala (Spiced Chickpea Curry)

  A hearty, protein-rich dish that combines chickpeas with tomatoes, onions, and warming spices. Serve with rice or roti for a filling meal.

  • Key ingredients: Chickpeas, tomatoes, onion, ginger, garlic, garam masala, cumin.
  • Tip: For extra depth, mash a few chickpeas into the sauce as it simmers.

• Baingan Bharta (Smoky Mashed Eggplant)

  This North Indian classic showcases roasted eggplant mashed with tomatoes, onions, and spices. It’s naturally vegan and gluten-free.

  • Key ingredients: Eggplant, onion, tomato, garlic, green chili, cumin seeds, coriander.
  • Variation: Add a dollop of Greek yogurt before serving for creaminess.

• Tadka Dal (Tempered Lentils)

  A comforting dal made with yellow lentils, finished with a sizzling tempering of mustard seeds, cumin, and garlic.

  • Key ingredients: Yellow lentils (moong or toor dal), turmeric, garlic, cumin, mustard seeds, cilantro.
  • Serving suggestion: Enjoy with steamed basmati rice and a wedge of lemon.

• Vegetable Pulao

  Aromatic basmati rice cooked with mixed vegetables and gentle spices. Perfect as a main or a side.

  • Key ingredients: Basmati rice, peas, carrots, beans, whole spices (bay leaf, cinnamon, cloves), onion.
  • Tip: Add saffron or fried onions for a festive touch.

• Aloo Gobi (Potato Cauliflower Curry)

  A dry-style curry of potatoes and cauliflower, tossed in turmeric, cumin, and coriander. Quick, healthy, and family-friendly.

  • Key ingredients: Potatoes, cauliflower, turmeric, cumin, coriander, tomatoes, ginger.
  • Variation: Sprinkle with fresh pomegranate seeds before serving for a burst of freshness.

For adventurous home cooks, try pairing these curries with homemade bread—our Green Chile Cheese Bread is a fun fusion option, or explore the world of sweet treats with this classic sugar cookies recipe.

Ready to make your kitchen a little more flavorful? Dive into Anjum Anand’s vegetarian creations and discover the joy of Indian home cooking—one delicious, wholesome dish at a time!

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