These quick-to-make, flavorful, curries made with Indian spices are light and nutritious too! Such sabzis(curries) find a place in our meal-plans.
These sabzis(curries) are not the ones you usually find at the restaurant. However, each one of them has a different blend of spices, herbs, flavors! They are light on the gut, less creamy yet delicious, and comforting, very comforting! There are many more in the repertoire, and I’ll keep posting them here. Stay connected! A while ago I had also put together a list of 5 lentil-based curries or Dals planner in instant pot. Please find it here.
Coming back to the vegetable-based curries, the best part about them is that one can have them every day. Growing up in India, what our family ate were light sabzis (curries) like these, with a mix of spices and each different from the other.
When I meal plan, weekdays are with these curries, and the “restaurant ones” get an occasional place on the weekend. Let’s dive into the list of light, quick curries, using mustard greens, dill leaves, broccoli, watermelon rind and bottlegourd.
2. Sarson ka Saag (Mustard Greens Curry)
This tangy, nutritious, and delicious Masoor Dal or Red Lentil Curry goes well with Rice or Indian Flatbread. It is a perfect curry for a quick meal on a busy weeknight. The tempering I like the best in this Masoor Dal recipe is of tomatoes, mustard seeds, curry leaves, and tamarind paste.