Jeera Gobi Mutter
Pumpkin Jalfrazi garam masala
Methi masala stuffed Turkish peppers BBQ
Paneer Tikka and Karava Coriander & Tomato Dressing
Serrano slow marinated pepper cheese toasty
Fluffy jeera masala roast potatoes
Marinated Serrano Chilli Pepper Toasty
Roast Jeera Aloo, Kids favourite
Aubergine Garam Masala in Coconut Milk Curry
Gujarati Tarka Steamed Aloo Curry
Butter-nut-squash Mutter Jeera Masala
Gujarati Tarka Aloo - my all-time favorite vegetable curry
Gujarati Aloo Sagg -potato and spinach curry
Bipins Masala Gujarati Fresh Curry Paste
Walnut Aloo sesame & ginger curry - all time favourite
Gluten Free, Dairy Free Authentic Curry paste
Crispy Gujarati Bhajia
Authentic Indian vegetarian curry recipes -Gujarati Indian style using Bipin's all fresh all natural curry pastes for creating truly authentic healthy Indian cuisine in 15-20 minutes. Its quick and easy. The fresh bipin's traditional masala range brings out the very best of vegetables, jeera, garam and methi masala are perfectly balanced to create a beautifully tasting Gujarati curry. For hot fiery experience use the special hot masala or for a mild full Indian flavour experience try the gam masala or mora masala or royal masala range.
Bipin's masala fresh curry paste are vegetarian, vegan, dairy free, gluten free.
Fresh Authentic Curry Paste: Herbs and freshly ground Indian spices.
Heritage and generations of culinary experience distilled into unique blend for you to create the professional curry at home.
Gujarati Vegetarian Curry Recipe Suggestions
Bipin's masala fresh curry pastes are highly versatile and have historical roots founded in vegetarian cooking crafted. The trick is to use small amounts of the masala to impart and compliment the natural flavours and aromas to the vegetable. There is no need to add any cooking oil or salt. The masala curry paste is healthy, low in fat, low carbs. In fact, bipins masala alone has only "1 weight watchers Pro-point". All you do is mix the masala and the vegetables together and cook.
Once cooked finish off the dish by folding in a little single cream or yoghurt or coconut milk to create a rich saucy dish.
It is best to cook the vegetables on a low heat in a covered pan, this will help to retain the moisture and if need be add a tablespoon or two of water to aid the cooking process.
Be mindful that the masala contains pure fresh herbs and whole spices which require gentle cooking to avoid burning and release, impart and create an infusion of flavours.
You can also choose to oven cook; use a casserole dish covered with foil to retain the moisture. Cook it slowly to get the best tasty result. This allows the herbs and spices to release and develop the flavours and infuse into the vegetables.
Further details on making the perfect healthy authentic curry in your kitchen see Bipins cooking tips and FAQ.
Below are a number recipe ideas, time saving and don't require much preparation beyond washing and trimming the vegetables, the masala curry pastes are deigned to contain all the spices required to make a professional home cooked Indian spiced dishes.
Surti Masala Mushroom curry
To 500g of sliced or button mushrooms add only a quarter of the masala, mix and gently cook for 10-15 minutes in covered pan. Fold in single cream into the sauces, warm through and rest for 5 minutes before serving.
Evenly slice 3-4 large potatoes (600g) about 5mm thickness. Add one half to three quarters of the Garam Masala and toughly mix so the potato surface is coated. Haphazardly arrange the potatoes so the steam can circulate and even cooking process takes place. Steam cook for about 30 minutes. Garnish with freshly chopped coriander and a good squeeze of lemon.
Use 3 large aubergines, cut into chunky cubes and mix in surti or jeera masala. Add 2 tsp of sunflower oil to help evenly coat the surface. Sprinkle 1 tbsp of water and cook on low heat or oven bake for 15-20 minutes. Fold in single cream or yoghurt, warm through and rest for 10 minutes before serving. Garnish with coriander. Ideal as a side dish or a main course.
Masala Aubergine & Potato
A classic Gujarati dish. Use 400g chunky aubergine and 300g diced potatoes, mix 1 packet of grama or machi masala . Cook for 25 minutes in a covered pan to retain the moisture. Garnish with coriander.
Spiced Roasted Potato
Par boil pealed potatoes, add 2-3 tea spoon of Surti Masala to every 300g of potatoes, add a few knobs of butter and tbsp of olive oil, pinch of salt and mix all together till surface is fluffy and coated. Roast at 210 Celsius for 25-30 minutes until surface turns crispy. Its little twist to bulk standard roast potatoes.
Cumin Scented Cauliflower & Peas Frazier twist
Use approximately 500g of the vegetables and add to it no more than one third to half packet of jeera Masala. Mix in a tablespoon of water and cook for 15-20 minutes on low heat. This simple exercise will deliver an unbelievably aromatic and tasty dish. Guaranteed!
Lightly coat 400g of broccoli, optinally add 200g of peas with the jeera or garam Masala with 1tbsp of water and cook in a covered pan or steam cook on low heat. Garnish with coriander and squeeze of lemon. Serve with basmati rice
Spinach & Potato shak
Use 300g of spinach plus 200g of diced potato, mix in one third of Masala and cook in covered pan with a tablespoon of water for 20 minutes.
Surti Butternut Squash & Peas with sliced bell pepper
250g of butter-nut squash, 100g of peas and 2 sliced bell peppers. Mix in one third of the surti or sheek masala, add a tablespoon of water and cook in a covered pan to retain moistures on low heat for 20-25 minutes. Rest for 5 minutes and garnish with coriander. Simple, time saving dish.
Surti Masala Quorn fillets
Use 500g-600g of bite-sized pieces of quorn. Mix-in the Surti Masala, add half a cup of water and cook on a low heat for at least 30 minutes. Fold in 150ml of single cream or yogurt. Warm through and rest for 10 minutes before your serve.
Surti Masala Chick Peas
Drain and rinse 1 x 400g tinned chick peas. Mix in one third of the Surti Masala paste and add 2 tablespoons of tomato purée or half a tin of chopped tomatoes and cook through for 15 minutes. Season to taste. Serve with a nan bread or plain boiled rice.
Jeera Masala Butter-nut-Squash with Peas
Butter-nut-squash, pealed, de-seeded and cut into small cubes. Simply mixed half a pot of the Jeera Masala and added a table spoon of sunflower oil to help the cooking process. Added some garden peas about 200g. Cooked it in a covered pan to retain the moisture on low heat for 20-25 minutes. Absolutely delicious. .....again optionally mix in some single cream or yoghurt. Serve with chapatti or ideally as a side dish.
Vegetarian Appetizers ideas
Masala Cassava Wedges
Cassava can be purchased fresh or frozen, a lovely root vegetable, cooked and spiced properly its heavenly. Cut 600g into even thickness wedges and boil for 20-25 minutes until cooked. Drain and fold in a small amount of the jeera or gram or sheek Masala. Cook till golden brown in a heavy bottomed frying pan with a tbsp of light olive oil. Serve as an appetizer with mint sauce chutney.
Devilled Spiced Eggs
I brilliant appetiser, hard boil 8 free range eggs, halved and thinly coated with any of the masala. Gently grill for 3-4 minutes on full heat. Serve with a little red onion salad. Delicious!
Please Contact Us with your questions or for free recipe ideas
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