Best 3 Pakistani Style Vegetables Recipes
Are you looking to tantalize your taste buds with the exotic flavors of Pakistani cuisine? Look no further! This article will guide you through the art of creating a delectable array of vegetables, cooked to perfection in the traditional Pakistani style. From the vibrant colors of bell peppers to the earthy aroma of roasted eggplant, each vegetable retains its unique identity while harmonizing with the others in a symphony of flavors. With a medley of spices, herbs, and cooking techniques, this culinary journey promises to transport you to the bustling streets of Lahore or the serene villages of the northern mountains. So, grab your apron, gather your ingredients, and let's embark on a taste adventure like no other!
Check out the recipes below so you can choose the best recipe for yourself!
PAKISTANI-STYLE VEGGIE PAKORAS RECIPE BY TASTY
Here's what you need: pomegranate seeds, whole cumin seeds, chickpea flour, black pepper, cayenne pepper, ground coriander, baking powder, salt, full-fat yogurt, water, fresh cilantro, small onions, jalapeñoes, jalapeñoes, yukon gold potatoes, eggplant, oil, mint chutney, tamarind sauce, ketchup
Provided by Alvin Zhou
Categories Appetizers
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a mortar and pestle or a spice grinder, crush the pomegranate and cumin seeds, then transfer to a medium bowl.
- Add the chickpea flour, black pepper, cayenne, coriander, baking powder, and salt, and stir to combine.
- Mix in the yogurt, water, and cilantro, and stir until evenly incorporated. A few lumps are okay. Rest for 15 minutes to let the flour hydrate.
- Heat the oil in a large pot until it reaches 350°F (180°C).
- Mix the onions and sliced jalapeños into the batter.
- Dip the slices of potato, eggplant, and the whole jalapenos into the batter. Try to get the onions and other bits in the batter stuck to the dipped veggies to create more texture.
- Fry the dipped vegetables, making sure not to overcrowd the pot, until deep golden brown, about 3-4 minutes.
- Drain on a wire rack or paper towels, then salt the pakoras while they are still hot.
- Dip in mint chutney, tamarind sauce, and/or ketchup.
- Enjoy!
Nutrition Facts : Calories 424 calories, Carbohydrate 71 grams, Fat 10 grams, Fiber 12 grams, Protein 14 grams, Sugar 16 grams
PAKISTANI STYLE VEGETABLES
This is a great side dish to spice up your vegetables. You can even use left over vegetables of any kind! Goes great with rice. You can alter the red pepper to get the desired spice level as well. My family loves it, and yours will too!
Provided by Irum-Zahra
Categories Vegetable Side Dishes
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a medium saucepan over medium heat, and stir in onions, garlic, and peppercorns. Saute until onions are tender. Mix in ginger, garam masala, turmeric, paprika, red pepper flakes, and salt. Stirring constantly, cook until onions are thoroughly coated with the seasonings.
- Stir 1/4 cup water into the saucepan. Mix in cabbage, potatoes, tomatoes, and remaining water. Increase heat to medium-high. Continue to cook, stirring often, until all vegetables are tender, about 20 minutes. Stir in the peas during the last 5 minutes of cooking.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 43.5 g, Fat 1.6 g, Fiber 10.1 g, Protein 8.3 g, SaturatedFat 0.3 g, Sodium 680.4 mg, Sugar 11.1 g
PAKISTANI STYLE VEGETABLES
This is a great side dish to spice up your vegetables. You can even use left over vegetables of any kind! Goes great with rice. You can alter the red pepper to get the desired spice level as well. My family loves it, and yours will too!
Provided by KITTYROCKA
Categories Vegetable Side Dishes
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a medium saucepan over medium heat, and stir in onions, garlic, and peppercorns. Saute until onions are tender. Mix in ginger, garam masala, turmeric, paprika, red pepper flakes, and salt. Stirring constantly, cook until onions are thoroughly coated with the seasonings.
- Stir 1/4 cup water into the saucepan. Mix in cabbage, potatoes, tomatoes, and remaining water. Increase heat to medium-high. Continue to cook, stirring often, until all vegetables are tender, about 20 minutes. Stir in the peas during the last 5 minutes of cooking.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 43.5 g, Fat 1.6 g, Fiber 10.1 g, Protein 8.3 g, SaturatedFat 0.3 g, Sodium 680.4 mg, Sugar 11.1 g
Tips:
- For the best results, use fresh, high-quality vegetables. If using frozen vegetables, thaw them completely before cooking.
- Use a variety of vegetables to create colorful and flavorful dishes. Some popular vegetables used in Pakistani cooking include potatoes, tomatoes, onions, eggplant, okra, and spinach.
- Use spices and herbs to add flavor to your dishes. Common spices used in Pakistani cooking include cumin, coriander, turmeric, red chili powder, and garam masala.
- Many Pakistani vegetable dishes are cooked in a tomato-based sauce. To make a simple tomato sauce, sauté onions and garlic in oil until softened. Then, add tomatoes, water, and spices. Simmer until the tomatoes have broken down and the sauce has thickened.
- Pakistani vegetable dishes can be served with a variety of accompaniments, such as rice, roti, or naan. They can also be served as a side dish to meat or fish.
Conclusion:
Pakistani vegetable dishes are a delicious and healthy way to enjoy your favorite vegetables. With a variety of flavors and textures to choose from, there's sure to be a Pakistani vegetable dish that everyone will enjoy. So next time you're looking for a new and exciting way to cook vegetables, give one of these Pakistani recipes a try. You won't be disappointed!
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