6 Dry Subzi Ideas for Husband’s Lunch Box | Kids friendly Indian Vegetarian Recipes

6 Dry Subzi Ideas for Husband’s Lunch Box | Kids friendly Indian Vegetarian Recipes

#husbandlunchboxideas #indianvegetarian #kidsfriendlyrecipes

In this video, I share 6 dry subzi options for your husband’s lunch box. These recipes are kids friendly too!
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Dry Palak:
2 table spn oil
1 table spn ginger & garlic paste
2 Bunch Palak or Spinach
2 grated or pureed tomatoes
1 tea spn turmeric powder
1 tea spn coriander powder
1 tea spn cumin powder
1/2 tea spn red chilly powder
1 tea spn salt or to taste

Take a kadhai, add oil to it, than add ginger garlic paste, saute for 30 secs than add palak. Cook for 5 mins on high flame till water seperates. Now add pureed tomatoes, all dry masalas and cook on medium flame till oil seperates and till palak becomes dry. Serve with roti.

Alu ghobi:
2 table spn oil
1 cauliflower
2 potatoes peeled & cut to medium cubes
1 tomato
1 inch ginger
1 tea spn turmeric powder
1 tea spn coriander powder
1 tea spn cumin powder
1/2 tea spn red chilly powder
1 tea spn salt or to taste
1 tea spn garam masala
Fresh coriander

Take a non-stick kadhai or handi and add 2 table spoon oil to it. Once oil is hot add alu and ghobi to it. Do not stir it for 2 minutes, after two mins, do not use a spatula rather lift with handles and flip around. This helps ghobi flowers to stay intact and not break. Once potato is soft add all dry masalas like turmeric, coriander, cumin, red chilly and salt. Now keep this veggie aside and make gravy.
To make the gravy, take a kadhai, add 1 table spoon oil to it, add 1 inch grated ginger, 1 small tomato and fresh cut coriander. Now cover this and cook till tomato is soft and oil seperates. Now add all dry masalas & garam masala and gravy is ready.
Now add this gravy to the alu ghobi and mix it properly and let it simmer for another 5 mins and yummy alu ghobi is ready.

Paneer bhurji:
2 table spn oil
1/4th tea spn cumin seeds
1 table spn ginger garlic paste
1 onion finely chopped or crushed
2 pureed tomatoes
1 table spn kasuri methi
1 tea spn turmeric powder
1 tea spn coriander powder
1 tea spn cumin powder
1/2 tea spn red chilly powder
1 tea spn salt or to taste
1 tea spn garam masala
300 gms Fresh grated Paneer
Fresh coriander

Take a kadhai, add 2 tablespoon oil, add cumin, ginger garlic paste stor it for few seconds than add 1 finely crushed onion. Cook till translucent. Than add 2 pureed tomatoes, all dry masalas, garam masala, kasuri methi and fresh coriander. Finally add grated paneer and paneer bhurji is ready.
Serve it with plain parathas.

Bhindi Alu:
500 gms bhindi or okra
1 potato finely cut
Cumin seeds
Hing
tea spn turmeric powder
1 tea spn coriander powder
1 tea spn cumin powder
1/2 tea spn red chilly powder
1 tea spn salt or to taste

Take a kadhai, add 2 table spoon oil. Once oil is hot add jeera seeds and hing than add bhindi and cook all slim is gone. Now add potato and cook on medium to low flame till potatoes are soft. Add salt and dry masalas and bhindi alu is ready.

Methi alu:
3- cloves of garlic
3 bunch methi
3 potatoes
3 tomatoes
Dry masalas as above

Take a kadhai, add 2 table spoon oil, once its hot, add 3 cloves of chopped garlic and than add cut potatoes. Once potatoes are cooked for few minutes and are little brown, add methi leaves and stir.
Once methi releases water and settles down, add all dry masalas..turmeric, coriander, cumin, red chilly and salt and cook for few minutes so that spices are well cooked. Now add 3 pureed tomatoes and mix it well. Now all you have to do is simmer your gas and wait for potatoes to soften.
Methi and tomatoes have enough water to help potato soften and after about 10 minutes your subji is ready.

Masala matar:
1 big cup half cooked green peas
1 tomato
Fresh garlic

Pre boiled 1 big cup green peas or matar in pressure cooker for 1 whistle. Do not over boil otherwise your peas will be mashed when you make subji.
Now take a kadhai and add 2 table spoon oil to it and once oil is very hot, add green peas to it and cook for few minutes…than add dry masalas like turmeric, coriander, cumin and salt and stir till spices are well cooked.

Now take it out in a bowl and keep aside. In same kadhai add 1 table spoon oil and add 1 medium grated or pureed tomato, also add fresh green garlic to it and let this cook till oil seperates. Now add green peas and stir well and your masala green peas are ready.

Paratha recipe:
2 cups wheat flour
Salt 1 tea spoon
1 table spoon oil

Take 2 cups wheat flour, add salt and oil to it and make stiff dough.
If dough is hard than parathas will absorb less oil and will turn out crispy.
Keep dough to rest for 15 mins.
Now make medium size balls, roll it like roti but not too thin or thick, medium thickness.
Heat tawa on medium flame and roast both sides of paratha, now apply little oil both sides and roast till golden.