Gobi mutter - curchy cauliflower and peas jeera masala curry

Jeera Gobi Mutter 

    

Bipins masala pumpkin jalfrazi

Pumpkin Jalfrazi garam masala

  

Methi masala stuffed Turkish peppers BBQ 

  

Paneer and Karava Corriander & tomato dip

 Paneer Tikka and Karava Coriander & Tomato Dressing

  

 Serrano slow marinated pepper cheese toasty

      

Fluffy Jeera Roast Aloo

Fluffy jeera masala roast potatoes 

  

Marinated Serrano Chilli Pepper Toasty 

    

Roast Jeera Aloo, Kids favourite 

Aubergine Coconut Curry

Aubergine Garam Masala in Coconut Milk Curry 

   

Gujarati Tarka Steamed Aloo

 Gujarati Tarka Steamed Aloo Curry

    

Butter-nut-squash with Peas Jeera Masala

 Butter-nut-squash Mutter Jeera Masala

     

Gujarati Tarak Aloo

Gujarati Tarka Aloo - my all-time favorite vegetable curry 

   

Sfot Aloo Sagg

Gujarati Aloo Sagg -potato and spinach curry 

   

   

Fresh Curry Paste

Bipins Masala  Gujarati Fresh Curry Paste 

   

Walnut Aloo sesame & ginger curry

 Walnut Aloo sesame & ginger curry - all time favourite

  

Guten and Dairy free curry paste

Gluten Free, Dairy Free Authentic Curry paste 

  

bipins bhajia pakora

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. 

    

 Bipin's Masala All-Fresh, All-Natural 

100% Vegetarian, Vegan

Gluten Free, Diary Free Curry Pastes

Multi-Pack £20 All 6 Varieties
Includes all 6 Varieties: Surti, Garam, Methi, Jeera, Machi and Sheek Masalas
Variety Pack £10 (3 Masalas)
Includes 3 masala from a range of Surti, Garam, Methi,Jeera, Machi, Sheek.

   

   

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.

Further details at my blog http://bipinscurrypot.blogspot.com  or feel free to e-mail me with your questions or even new recipe ideas at currymaster1@gmail.com


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.

Steamed Aloo

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.

Spiced Aubergine

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!


Spiced Broccoli

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!

 

   

  

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