This article presents three vegetarian curry recipes that offer a departure from traditional paneer dishes. These recipes, shared by Chef Nar Singh, assistant sous chef at Bhog Indian Restaurant in New Jersey, highlight lesser-known Indian ingredients and modern cooking techniques. They exemplify how chefs can create sophisticated vegetarian meals while preserving regional authenticity.

Smoked Pumpkin and Makhana Curry

The first recipe features smoked pumpkin and makhana, a dish that combines rich flavours and textures. The ingredients include 400 grams of cubed pumpkin, 80 grams of makhana (fox nuts), one finely chopped onion, two pureed tomatoes, one tablespoon of ginger-garlic paste, and various spices such as cumin seeds, turmeric, and garam masala. The use of cream or cashew paste adds a creamy finish to the curry.

The preparation begins by roasting the makhana in a dry pan until it becomes crisp, then setting it aside. The pumpkin is roasted or grilled until it caramelises slightly. Ghee is heated, and cumin seeds are added, followed by the onion, which is cooked until golden. The ginger-garlic paste and tomato puree are incorporated, along with the spices, and cooked until the masala thickens.

Next, the pumpkin is added along with a little water, and the mixture is simmered for eight to ten minutes. The final touch involves adding the cream or cashew paste and finishing with garam masala. The roasted makhana is folded in just before serving. A light smoking technique can be employed to impart a subtle wood-fired flavour to the pumpkin.

Anardana Gobhi Curry

The second recipe is anardana gobhi curry, which features cauliflower florets as the main ingredient. This dish requires 500 grams of cauliflower, one finely chopped onion, two pureed tomatoes, and a variety of spices, including anardana powder, which adds a unique sweet-tart flavour. The preparation begins by roasting the cauliflower until it turns golden and slightly charred.

Oil is heated in a pan, and cumin seeds are tempered before adding the onion, which is sautéed until golden. The ginger-garlic paste and tomatoes are then added, followed by turmeric, coriander powder, and chilli powder. The mixture is cooked until it thickens, and the roasted cauliflower is introduced along with a little water, simmering for five to seven minutes.

To finish, anardana powder, garam masala, and roasted pomegranate seeds are added. This combination not only enhances the richness of the masala but also provides a bright and distinctive finish to the cauliflower dish.

Lotus Stem and Walnut Curry

The final recipe is for lotus stem and walnut curry, which showcases the unique texture of lotus stem, known as nadru. The ingredients include 400 grams of sliced lotus stem, 80 grams of walnuts, one finely chopped onion, and 150 grams of yoghurt. The spices used include fennel powder, dry ginger powder, and cardamom, creating a rich Kashmiri-style flavour profile.

The preparation starts by boiling the lotus stem until it is tender yet firm. The walnuts are lightly roasted and ground into a coarse paste. Mustard oil is heated, and cardamom and cinnamon are added, followed by the onion, which is cooked until lightly golden.

Lowering the heat, whisked yoghurt is gradually incorporated, along with fennel powder, dry ginger powder, and turmeric. The walnut paste and water are stirred in, and the lotus stem is added to simmer for ten to twelve minutes. The seasoning is adjusted before serving the dish hot, which is characterised by the earthy richness of walnuts and the aromatic spices.

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