Healthy Green Vegetable Recipies

Green vegetables are always known for their rich nutrient content and importance to our health. It’s perfect for growing children. It’s very important to include green vegetables in your daily diet. But the problem comes when children don’t eat it like adults. They don’t like its taste and texture. Since they don’t know much about its importance, they ignore it whenever you try to give it to them—especially babies and young children. My children also did the same. So I tried new recipes with green vegetables for my kids to eat without compromising taste. If you cook green vegetables without adding any other vegetables or lentils to them, they don’t taste very good.  In this article, I will tell you a few recipes made using green vegetables and your kids will surely enjoy them.

Importance of Green Vegetables:-

• Boosts immunity.
• A powerhouse of nutrients.
• Supports heart health.
• Aids in digestion.
• Supports weight loss.
• Strengthenes bones.
• Improves skin health.
• Promotes healthy hair.
• Reduces the risk of diabetes, cancer, and heart disease.
• Supports brain function.
• Supports Eye health.

Different types of Green vegetables:-

• Spinach.
• Curry leaves.
• Mint leaves.
• Coriander leaves.
• Fenugreek leaves (Methi).
• Amarnath leaves.
• Lettuce.
• Cabbage.
• Okra (Lady Finger).
• Green peas.
• Green Lemons.
• Drumsticks.
• Ridge Gourd.
• Bitter Gourd.
• Broccoli.
• Tindora or Ivy Gourd.
• Cucumber.
• Palak Leaves.
• Sui leaves.
• Green ball pepper

Green Vegetable Recipies:-

You can either cook green vegetables just the way they are by adding some onion and tomato. But it tastes great when you add other vegetables to it. I like adding vegetables when I make lentils or dal. It becomes a complete nutritious meal and more quantity. Sometimes I make it without adding anything. With a little bit of masalas, every vegetable curry becomes delicious. Everything depends on the time and the right way you make the dish.

1. Palak Dal:-

• Palak is rich in iron, and vitamins, and very high in protein.
• It boosts immunity, lowers blood sugars, and supports bone health, and eye health.
• With palak leaves you can make so many dishes like palak paneer, palak paratha, palak dal, and palak mutton curry.
• In this article, let’s make a palak dal recipe which becomes a complete meal when served with hot rice.
• Take half a cup of tuvvar dal, moong dal, or masoor dal. Tuvvar dal tastes better if you want to add some veggies to it.
• Wash the dal 3 times to remove all the dirt.
• Take palak leaves. Removes the last part of the leaves which is the stem.
• Wash the leaves or soak them in water for 15 minutes so that all the dirt comes down in the water.
• After washing cut the palak leaves in small parts.
• Cook the dal in the pressure cooker with some salt, turmeric powder, red chili powder, and a little oil.
• Cut one tomato and put it along with the dal in the pressure cooker.
• Once the dal is half-cooked, remove the whistle and add palak leaves.
• Cook the dal along with palak leaves on low flame till it is completely cooked.
• At last add tadka. For tadka, add half onion slices, jeera, mustard seeds, hing or asetofoeida, dry red chili, green chili, curry leaves, and 3 garlic cloves in 3 spoons of oil or ghee.
• Add this tadka to the palak dal and turn off the gas stove.
• Your yummy and nutritious palak dal is ready.

2. Methi Dal:-

• Fenugreek or methi leaves have many health benefits.
• It increases breast milk production, eases childbirth, reduces cholesterol, controls diabetes, and improves digestion.
• Methi mutton is my favorite dish when it comes to cooking it deliciously.
• In this article, let’s talk about methi dal, which kids and all vegetarians love.
• Take one cup of tuvvar dal.
• Wash the dal 3 times to remove all the dirt.
• Take methi leaves. Pluck the leaves of methi from the stem.
• Wash the leaves or soak them in water for 15 minutes so that all the dirt comes down in the water.
• After washing cut the methi leaves in small parts.
• Cook the dal in the pressure cooker with salt, turmeric powder, red chili powder, and a little oil.
• Cut one or two tomatoes and put them along with the dal in the pressure cooker.
• Once the dal is half-cooked, remove the whistle and add methi leaves.
• Cook the dal along with methi leaves on low flame till it is completely cooked.
• At last add tadka. For tadka, add half onion slices, jeera, mustard seeds, hing or asetofoeida, dry red chili, green chili, curry leaves, and 3 garlic cloves in 3 spoons of oil or ghee.
• Add this tadka to the methi dal and turn off the gas stove.
• Your yummy and nutritious methi dal is ready.
• You can also make aloo methi curry with methi leaves for roti or chapati.

3. Matar Paneer.

• Paneer is rich in protein and calcium and best for kids who don’t like to drink milk regularly.
• Matar also contains iron, phosphorous, folate, protein, vitamins A, C, and K.
• Take 2 onions, 2 tomatoes, 3 green chillis, one small cup of matar or green peas, and 10 medium-sized paneer cubes.
• Cut the onions and tomatoes roughly.
• Take a pan, and add some oil.
• Once the oil is heated add onions and tomatoes.
• Add salt and cook them till they become soft or half-cooked.
• Now add coriander powder, jeera powder, black pepper powder, sambar powder, chicken masala powder, red chili powder, and turmeric powder.
• Once they become soft, turn off the gas stove and leave it to cool down.
• Grind it not a thick smooth paste.
• Some people don’t like the taste of grinded onions and tomatoes. For them, you can just cut the onions and tomatoes into very small pieces, cook them till oil separates from them, and then add panner and green peas to it.
• After grinding it into a smooth paste, take the same pan and add butter to it.
• Add all garam masala like cloves, zeera, green chili, ginger garlic paste, elachi, dalchini, and black pepper.
• Add the grinded paste to it.
• Add a little water and let it cook on medium flame till the oil separtes from it.
• Now at last add paneer cubes and frozen green peas.
• You can also use fresh green peas but you have to add them along with onions and tomato paste to cook completely.
• If you want your paneer to be a little crispy in texture, then fry it slightly in ghee or oil till it becomes a little brown, and then add it to the onion and tomato paste.
• Cook it for 10 minutes and at last add coriander leaves and a spoonful of ghee.
• Serve it hot with naan or roti.

4. Curry leaves rice.

• Curry leaves are best known for their health benefits, are cheap in price, aromatic smell, and are very easily available.
• Curry leaves boost digestion, help in hair growth, weight loss, blood circulation, and eliminate bacteria.
• We use curry leaves in almost every Indian curry, especially dals and fries.
• But when kids see these curry leaves in their meals, they take it out and throw it as if it is not for eating.
• And some people don’t like the taste of it so they remove it from the curry and eat it.
• Me and my kids also did the same.
• So I found out this amazing recipe which is made up of only curry leaves and is yummy too.
• You can make this recipe once a week to make sure that your kids get all the health benefits and also get used to the taste of curry leaves.
• This is a very simple recipe and anyone can make it very quickly.
• Take a pan, and add some oil to it.
• Now add one spoonful of jeera, mash dal, chana dal, til seeds, coriander seeds, tuvvar dal, and 5 dry red chilies.
• Roast all of them together on a low flame till they become golden brown or till you get an aromatic smell.
• Now add a handful of washed curry leaves in it.
• Roast it till it becomes dry and crispy.
• Now turn off the gas stove and let this mixture cool down completely.
• Grind it into a fine powder without adding any water.
• Add this powder to one cup of cooked rice and mix the rice well.
• Adjust salt according to our taste.
• That’s it, your healthy curry leaves rice is ready.

5. Podina rice.

• Podina or mint leaves boost your immunity, support pregnancy, improve digestion, improve brain function, and are rich in calcium, phosphorous, and vitamins.
• This is also the easiest lunchbox recipe.
• Take 2 cups of fresh podina leaves.
• Wash it or soak it in water for 10 minutes to remove all the dirt from the leaves.
• Take a grinding jar.
• Put 2 cups of pudina leaves, 3 garlic cloves, 3 green chillis, and one small piece of ginger in the jar.
• Grind it into a smooth paste and put it in a bowl.
• Now take a pan and add oil or butter to it.
• Add jeera, chana dal, mash dal, peanuts or kaju, curry leaves, and dry red chili.
• Roast them on low flame for a few minutes.
• Now add the coriander paste to the pan.
• Add salt, turmeric powder, coriander powder, chicken masala powder, and sambar powder.
• Cook this mixture for 5 minutes.
• Now add 2 cups of cooked rice and mix the coriander paste with the rice completely.
• Your pudina rice is ready. You can serve it with raita or eat it just like that.

6. Palak Paneer.

• This is one of my favorite recipes.
• Take palak leaves and wash them in water.
• Take a pan add 2 glasses of water and let it boil on the gas stove.
• Once the water boils, add palak leaves into the water and cook it for 2 minutes.
• The leaves should become dark green.
• Then strain the water and add some cold water to the palak leaves to cool them down.
• Grind it into a fine paste and keep it aside.
• In another pan add some oil, two finely chopped onions, one finely chopped tomato, 2 green chillis, jeera, and one spoon of ginger garlic paste.
• Fry them on low till the oil separtes.
• Now add some salt, turmeric powder, coriander powder, jeera powder, garam masala powder, and chicken masala powder.
• Add the palak paste and panner cubes to it.
• You can also fry panner in ghee in another pan to make it a little crispy before adding it to the palak paste.
• Since kids like soft food, I never fried them.
• Let the palak and paneer cook for 10 minutes on medium flame.
• At last, add fresh cream on top of the palak paneer or malai and serve it hot.

7. Podina chutney.

• Chtuenys are commonly used in southern parts of India with the combination of dosa, idli, vada, and upma.
• Some people also eat pudina and tomato chutney with rice and any vegetable fried as a side dish.
• Since all green leafy vegetables have many health benefits, it is good to give this pudina chutney to your kids along with their breakfasts.
• You can give it along with dosa, idli, vada, poori, upma, or rice.
• Normally all chutneys are made a bit spicy in southern parts of India to enhance their taste.
• When you make it for kids, make it a little spicy.
• To make pudina chutney, take one full bunch of pudina leaves.
• Wash it with water and keep it aside.
• In a small pan add a little oil, jeera, 5 green chillis, 4 garlic cloves, 5 spoons of dry coconut powder or half normal coconut, one small bunch of kotimeer, small lemon-sized tamarind, and salt to taste.
• Now add the washed pudina leaves to this pan and fry all together for one minute.
• Leave it aside for a few minutes and grind it roughly in a grinder.
• If you don’t want to use tamarind in the chutney, you can squeeze half a lemon juice after grinding the chutney.

8. Dal Bhaji.

• Bhaji is easily available in India. It is rarely available in other countries. That is why many people who live outside India, take bhaji along with them to other countries.
• Bhaji leaves contain so much amount of iron in it.
• You can make dal bhaji, bhaji curry, and potato bhaji curry.
• In this article, I will tell the recipe for dal bhaji which is my kid’s favorite.
• As kids love dal so much, they like to eat it in different tastes.
• Take half a cup of tuvvar dal.
• Wash the dal 3 times to remove all the dirt.
• Take Bhaji leaves. Pluck all the leaves from the bhaji stem.
• Wash the leaves or soak them in water for 15 minutes so that all the dirt comes down in the water.
• After washing cut the bhaji leaves in small parts.
• Cook the dal in the pressure cooker with salt, turmeric powder, red chili powder, and a little oil.
• Cut two tomatoes and put them along with the dal in the pressure cooker.
• Once the dal is half-cooked, remove the whistle and add bhaji leaves.
• Cook the dal and bhaji leaves on low flame until completely cooked.
• At last add tadka. For tadka, add half onion slices, jeera, mustard seeds, hing or asetofoeida, dry red chili, green chili, curry leaves, and 3 garlic cloves in 3 spoons of oil or ghee.
• Add this tadka to the bhaji dal and turn off the gas stove.
• Your yummy, protein-rich, and nutritious bhaji dal is ready.

9. Cabbage fry.

• Cabbage is packed with nutrients, especially vitamin C.
• It is mainly used in salad along with cucumber, tomatoes, carrots, and onion slices.
• In India, cabbage is used to make so many delicious recipes like cabbage pakodi, potato cabbage fry, matar cabbage fry, cabbage stir fry, cabbage dal, and cabbage mutton.
• When added with other vegetables, it enhances the taste of the dish.
• In this article, I will tell you the recipe for a simple cabbage fry that I make for my kids to eat with roti.
• Take half a cabbage.
• Wash it and cut it into long slices.
• Take a pan, add some oil, jeera, curry leaves, mash dal, Raya, chana dal, and 2 green chillis.
• Now add the cabbage slices.
• Add salt, turmeric powder, red chili powder, garam masala powder, and sambar powder.
• Cook it on low flame without adding water.
• Cabbage contains some water in it. It all comes out when you cook it.
• Cook till all the water evaporates and the cabbage becomes a little red.
• At last, add coriander leaves and serve hot.

10. Simple Bhindi curry

• Bhindi or okra is a very simple and light vegetable.
• It is easily digestible and rich in magnesium, fiber, antioxidants, vitamins C, and A.
• We can make different recipes with this simple bhindi like bhindi fry, bhindi curry, tomatoes and bhindi curry, and dahi bhindi.
• In this article, I will tell you the recipe for a simple bhindi curry that I make and my family loves it.
• Take half a kg bhindi or lady’s finger.
• Wash them properly as they contain so much dirt on them.
• Cut each bhindi into 4 pieces after removing the head and tail of the bhindi.
• Take a pan, add some oil, jeera, and 2 green chillis.
• Add 2 finely chopped onion and tomatoes.
• Cover and cook them on low flame till the oil separtes.
• Now add salt, turmeric powder, ginger garlic paste, and red chili powder. coriander powder, chicken masala powder, sambar powder, and jeera powder.
• Now add the Bhindi pieces.
• Cook it on low flame for a few minutes without adding water.
• Now add one or 2 glasses of water and cover the pan.
• Cook for 15 minutes on low flame or till the bhindi becomes soft.
• At last, add coriander leaves and serve hot.

11. French Bean fry

• Green beans contain calcium, protein, and vitamins C and A.
• They are also good for the heart, eyes, bones, diabetes, and immunity.
• In this article, I will tell you the recipe for a simple French beans fry.
• Take half a kg of French beans.
• Wash it and cut it into small pieces.
• Take a pan, add some oil, jeera, curry leaves, til seeds, mash dal, Raya, chana dal, dry red chili, and 2 green chillis.
• Now add the French beans.
• Add salt, turmeric powder, red chili powder, garam masala powder, and sambar powder.
• Cook it on low flame without adding water.
• Now add one glass of water.
• Cook till all the water evaporates.

12. Drumsticks curry.

• Drumsticks boost immunity, maintain blood sugar levels, contain calcium, and improve bone density.
• It is mainly used in sambar in south India to enhance the taste.
• You can also add drumsticks to other vegetable curries to make it more tasty.
• You can make sambar, drumstick mutton curry, Potato drumstick curry, and simple drumstick masala.
• In this article, I will tell you the recipe for a simple drumstick potato curry.
• Take 4 drumsticks and 2 small potatoes.
• Peel the potatoes and cut them into small cubes.
• Cut the drumsticks into small long pieces and wash them.
• Take a pan, add some oil, one finely chopped onion, tomatoes, and 2 green chillis.
• Cook them on low flame for a few minutes or till the tomatoes become soft.
• Now add the potato cubes and drumsticks.
• Add salt, turmeric powder, red chili powder, garam masala powder, coriander powder, and sambar powder.
• Add one glass of water.
• Cook till all the water evaporates or till the potatoes and drumsticks become soft.
• At last, add coriander leaves and serve.

13. Tindora or Ivy gourd fry.

• Tindora regulates blood sugar levels, helps in weight loss, promotes liver health, and has anti-inflammatory properties.
• You can make tindora curry and tindora fry. You can also dd tindora in sambar or dal.
• In this article, I will tell you the recipe for a simple tindora fry that I make for my kids.
• Take half a kg of tindora.
• Wash it and cut it into 4 long slices.
• Now cut those 4 long slices into very small pieces.
• Take a pan, add some oil, jeera, curry leaves, mash dal, Raya, chana dal, and 2 green chillis.
• Now add the small tindora pieces.
• Add salt, turmeric powder, red chili powder, garam masala powder, coriander powder, and sambar powder.
• Cook it on low flame without adding water.
• Cook for 15 minutes or till the tindora turns red,  and serve hot.
• You can also add grinded garlic and red chili powder at last to enhance the taste.

14. Bittergourd fry.

• Bitter gourd is something that most people hate to eat due to its bitterness and sour taste.
• But due to its immense health benefits, some health-conscious people eat it without hesitation.
• When it comes to kids, they don’t care about health or benefits. They just want a taste.
• That’s why I tried this recipe which became a super hit in my home.
• Bitter gourd lowers cholesterol, prevents iron deficiency, improves digestion, boosts immunity, and manages your blood sugar levels.
• It is made in different styles in different countries. I tried all those but didn’t like anything.
• The bitterness won’t go away after you cook until you remove the skin and deep fry the bitter gourd in oil or ghee.
• In this article, I will tell you the recipe for a bitter gourd fry that I make for my family to enjoy with rice and dal.
• Take 5 medium-sized bitter gourds.
• Wash them and peel off their skin.
• Cut them open in half and remove the seeds.
• If you want to eat along with seeds you can keep it but seeds make the dish more bitter.
• Cut the bitter gourd into small round-shaped slices.
• Heat oil for deep fry and put all the bitter gourd slices in hot oil.
• Fry them on medium flame till they become golden brown.
• In another pan, take 2 spoons of oil.
• Add jeera, one sliced onion, curry leaves, and 2 green chillis.
• Now add the fried bitter gourd to the pan and add salt, turmeric powder, red chili powder, and coriander powder.
• Coon them on low flame for 5 minutes.
• At last grind 5 garlic cloves along with 5 dry red chilli in a jar.
• Add the powder on top of the bitter gourd fry and serve.
• It tastes like heaven and you will never find out it’s a bitter gourd fry.

15. Kaddu dal.

• Bottle gourd is rich in fiber, vitamins, minerals, and antioxidants.
• It promotes digestion, heart health, hydration, weight management, and diabetes.
• It is readily available in all markets.
• You can try different recipes with bottle gourd.
• Due to its normal taste, people combine it with other vegetables and foods to make the meal nutritious and delicious.
• You can make bottle gourd sweet, mutton, and bottle gourd curry, you can add bottle gourd in sambar, dalcha, or khatta that we make for biryani, bottle gourd dal, or simple bottle gourd curry.
• In this article, I will tell you the recipe for a simple bottle gourd dal that I love.
• Take half a cup of tuvvar dal, moong dal, or masoor dal. Tuvvar dal tastes better if you want to add some veggies to it.
• Wash the dal 3 times to remove all the dirt.
• Take half bottle gourd.
• Wash it in water.
• Peel the skin and cut it into medium size cubes.
• Add the bottle gourd cubes to the washed dal.
• Add one or two chopped tomatoes to the daal.
• Cook the dal in the pressure cooker with some salt, turmeric powder, red chili powder, and a little oil.
• Cook the kaddu dal for 4 whistles and turn off the flame.
• At last add tadka. For tadka, add half onion slices, jeera, mustard seeds, hing or asetofoeida, dry red chili, green chili, curry leaves, and 3 garlic cloves in 3 spoons of oil or ghee.
• Add this tadka to the kaddu dal.
• If you feel the dal is too thick then add one glass of water.
• If it is very watery, cook the dal for a few more minutes till the extra water evaporates.
• Your yummy and nutritious kaddu dal is ready.

16. Cucumber raita

• Cucumber lowers blood sugar, prevents constipation, helps in weight loss, and improves your heart health.
• It is mainly used in salad along with cabbage, lettuce, beetroot, tomatoes, carrots, and onion slices.
• You can eat cucumber as a snack directly or make cucumber raita with it.
• It is very simple and yet very tasty.
• It can be a side dish to biryani, pulao, rice, or even roti.
• To make cucumber raita take one cucumber.
• Wash it and peel off the skin.
• Cut the cucumber into very small pieces.
• Now take a big bowl.
• Add 2 cups of curd in it.
• Beat the curd with the help of a beater or fork to make it into a smooth paste.
• Add one finely chopped onion, half carrot, small tomatoes, a few coriander leaves, a few podina leaves, and one small green chilli.
• Now add the cucumber pieces.
• Add some salt and serve.

17. Broccoli fry

• Broccoli contains many nutrients, vitamins, minerals, fiber, and antioxidants.
• It is mainly used in salad along with cucumber, cabbage, lettuce leaves, tomatoes, carrots, and onion slices.
• It is very easily available nowadays in India too.
• When added with other vegetables, it enhances the taste of the dish.
• In this article, I will tell you the recipe for a simple broccoli fry that I make for my kids to eat with roti.
• Take one full broccoli.
• Wash it and cut it into small flowers.
• Take a pan, add some oil, jeera, curry leaves, mash dal, Raya, chana dal, and 2 green chillis.
• Now add the broccoli slices.
• Add salt, turmeric powder, red chili powder, garam masala powder, and sambar powder.
• Cook it on low flame without adding water.
• Broccoli contains some water in it. It all comes out when you cook it.
• Cook till all the water evaporates. Broccoli cooks very fast.
• At last, add some ghee and serve.