These tiffin sabzis are healthy, delicious, and at the same time quick and easy to cook for working women or housewives. In this recipe, I share Gujarati-style bharela binda nu shak, quick restaurant-style paneer sabzi, batata chips nu shak, batata capsicum nu shak, and dry dhokli nu shak. All sabzi is made with readily available ingredients in your kitchen and suitable for lunch too. Do try this!
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Tiffin sabzi recipe| quick and easy sabzi for lunch-box | office tiffin sabzi
Ingredients
For Gujarati bharela shak no masalo
- ¼ cup roasted peanuts
- ¼ cup bhavnagari gathiya
- 3 tbsp white sesame seeds
- 2 tbsp fennel seeds
- 1 tsp asafoetida
- 2 tbsp coriander powder
- 2 tbsp red chilli powder
- 1 tbsp roasted cumin powder
- 2 tbsp jaggery
- 1 tsp dry mango powder
- Salt to taste
- 1 tsp garam masala
- 1 tbsp oil
Bharela binda nu shak
- 500 grm bindi - okra
- 4 tbsp oil
- Few methi dana
- 1 tbsp jeera
- Pinch of hing
- 2 chopped green chilli
- 1 tsp ginger paste
- 1 tsp turmeric powder
- Salt to taste
- ½ cup bharela shak no masala
- 1 tsp lemon juice
- Some coriander leaves
Paneer nu shak
- 150 grm paneer medium thick slices
- 1 tbsp ghee
- 2 tbsp oil
- 2 dry red chilli
- 2 chopped green chilli
- 1 inch ginger paste
- 6-7 chopped garlic cloves
- 2 medium size onion slices
- 1 medium size capsicum slices
- 2 medium size tomato slices
- Salt to taste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- 1 tsp kasuri methi
- 2 tbsp fresh cream - or homemade malai
- Some coriander leaves
Batata chips nu shak
- 500 grm or 3 large size potatoes
- 4 tbsp oil
- 1 tbsp jeera
- Pinch of hing
- Some curry leaves
- 2 green chilli slits
- 1 tsp ginger paste
- ½ tsp turmeric powder
- 2 tbsp slightly crushed sesame seeds
- 2 tbsp slightly crushed peanuts
- 1 tsp red chilli flakes
- 1 tsp coriander powder
- 1 tsp sugar
- 1 tsp lemon juice
- ½ tsp garam masala
- Garnish with coriander leaves
Potato capsicum sabzi
- 4 medium size potatoes pieces
- Oil for frying
- 4 tbsp oil
- 1 tsp cumin seeds
- 2 medium size chopped onion
- 2 chopped green chilli
- 6-7 chopped garlic cloves
- 1 tsp ginger paste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp kitchen king masala
- 1 tsp kasuri methi
- 2 medium size tomato pieces
- Salt to taste
- 2 medium size capsicum pieces
- 1 tsp lemon juice
- Some coriander leaves
Dry dhokli nu shak
- Making dhokli batter
- 1 cup water
- 1/8 tsp turmeric powder
- Salt to taste
- ¼ tsp red chilli powder
- ¼ tsp ajwain
- Pinch of hing
- 1 cup besan
- 3 tbsp oil
- 1 tsp mustard seeds
- 2 chopped green chilli
- 1 inch ginger
- Some curry leaves
- 2 medium size chopped onion
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- Salt to taste
- ½ tsp dry mango powder
- ½ tsp garam masala
- Some coriander leaves
Instructions
Making Gujarati bharela shak no masalao
- In a mortal-pestal, add roasted peanuts, bhavnagari gathiya, white sesame seeds, and fennel seeds. Crush it into a coarse powder.
- Take out into mixing bowl, add hing, coriander powder, red chili powder, roasted cumin powder, jaggery, dry mango powder, salt, and garam masala. Mix well.
- Add 1 tbsp oil and mix well.
- Gujarati bharela shak no masalo is ready. Store it in an air-tight container.
Making Bharela binda nu shak
- Wash and dry the bindi with a cotton cloth. Remove its upper and lower part and cut it into slices.
- In a pan, add oil, a few methi dana, cumin seeds, pinch of hing, chopped green chili, and ginger paste. Saute it.
- Now add turmeric powder and mix well.
- Then add bindi slices and mix well.
- Now cook bindi on medium flame till become soft. Do not cover the pan, also do not stir continuously.
- When bindi is adequately cooked, add salt and bharela shak no masalo. Mix well.
- Cover and cook sabzi on low flame for 5 minutes.
- Switch off the flame and add lemon juice and coriander leaves. Mix well.
- Bharela binda nu shak is ready. Serve with roti and raita.
Making Paneer nu shak
- In a pan, add 1 tbsp ghee and add paneer slices. Roast on medium flame till it is slightly golden brown on both sides.
- Now in a pan, add oil, dry red chili, chopped green chili, ginger paste, and chopped garlic cloves. Saute it
- Then add onion slices and saute till it is slightly transparent.
- Now add capsicum slices and saute them.
- Then add tomato slices and salt. Saute till the tomato becomes slightly soft. Do not over-cook it.
- Now lower the flame, add turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and kasuri methi. Saute it.
- Then add paneer pieces and mix well. Cover and cook sabzi on low flame for 5 minutes.
- Now add fresh cream and mix well.
- Garnish with coriander leaves and serve paneer nu shak with paratha and raita.
Making batata chips nu shak
- Cut potatoes into medium thick chips and keep them aside.
- Now in a pan, add oil, cumin seeds, hing, some curry leaves, green chili slits, and ginger paste. Saute it.
- Then add turmeric powder and mix well.
- Now add potato chips and saute them for 5 minutes.
- Then add salt and mix well. Cover and cook potato chips till they become soft.
- Now add slightly crushed sesame seeds, crushed somewhat peanuts, red chili flakes, coriander powder, sugar, lemon juices, and garam masala. Mix well.
- Cover and cook sabzi for 5 minutes on low flame.
- Garnish with coriander leaves and serve with thepla and raita.
Making batata capsicum nu shak
- In a pan, add some oil and medium size potato pieces. Fry it on medium-high flame till it is cooked 90%.
- Take out fried potato pieces on a plate and keep them aside.
- Now in a pan, add oil, cumin seeds, and chopped onion. Saute till the onion is slightly transparent.
- Then add chopped green chili, ginger paste, and chopped garlic cloves. Saute it.
- Now add turmeric powder, red chili powder, coriander powder, kitchen king masala, kasuri methi, and some water. Saute it.
- Then add potato pieces and mix well.
- Now add medium size tomato pieces and salt. Saute till the tomato becomes slightly soft.
- Then add capsicum pieces and saute them.
- Cover and cook sabzi on a medium flame for 5 minutes.
- Switch off the gas and add lemon juice and some coriander leaves.
- Serve batata capsicum nu shak with roti and raita.
Making dry dhokli nu shak
- In a mixture jar, add water, turmeric powder, salt, red chili powder, ajwain, thing, and besan. Grind it. Dhokli batter is ready.
- Add batter into the pan and stir continuously on low-medium flame till it leaves the sides of the pan.
- Take out cooked mixture into grease plate and spread it evenly. Cool down and cut into square pieces.
- Now in a pan, add oil, mustard seeds, chopped green chili, ginger paste, and some curry leaves. Saute it.
- Then add chopped onion and saute till onion is translucent.
- Now lower the flame, and add turmeric powder, red chili powder, coriander powder, salt, dry mango powder, and garam masala. Saute it.
- Then add dhokli into the masala and mix well.
- Cover and cook sabzi on low flame for 5 minutes.
- Serve dry dhokli nu shak with roti and raita.
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