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10 Delicious But Zero Oil Foods You Should Try


What if you could prepare your favourite sabzi without having to use any oil? And what if that sabzi turns out to be utterly delicious? That would be great, right? This post talks about the top zero oil sabzi recipes that you will fall in love with! Would you like to know what they are? Go ahead and read!

1. Aloo Mutter Korma:


Ingredients:
  • ½ teaspoon cumin seeds (jeera)
  • ½ teaspoon sugar
  • ½ teaspoon garam masala
  • ½ teaspoon chilli powder
  • ½ teaspoon garlic paste
  • ½ teaspoon ginger-green chilli paste
  • ½ cup onions (chopped)
  • 1 cup tomatoes (chopped)
  • 1 cup green peas (boiled)
  • A pinch of turmeric powder (haldi)
  • 1 ½ cup potatoes (peeled, boiled and diced into cubes)
  • Salt to taste
  • 1 tablespoon chopped coriander for garnish
Directions:
  1. Heat a non-stick kadhai (wok) over medium flame.
  2. Once it heats up, add the cumin seeds and roast them for 10 seconds.
  3. Now add the onions and cook them until they turn brown.
  4. Remember to stir them continuously.
  5. Now proceed to add the ginger-green chilli and garlic paste.
  6. Add the tomatoes and simmer them until they are cooked.
  7. Now add the chilli powder, garam masala, turmeric powder, peas, potatoes and sugar.
  8. Cook for 4-6 minutes.
  9. Now add ½ cup water and the salt and simmer until the gravy becomes thick.
  10. Garnish it with coriander and serve hot.

2. Baby Corn Palak (Spinach):


Ingredients:
  • 2 roasted onions (chopped)
  • 7-8 baby corns(blanched, cut into 25 mm pieces)
  • A pinch of turmeric powder (haldi)
  • 1 teaspoon ginger (grated)
  • ¾ cup blanched spinach
  • 1 slit green chilli (chopped)
  • 2 tablespoon curd (low-fat)
  • 2 tablespoon milk (low-fat)
  • 1 teaspoon dried mango powder
  • ¼ teaspoon garam masala
  • ½ teaspoon dried fenugreek leaves (roasted)
  • Salt to taste
Directions:
  1. Heat a non-stick kadhai (wok) over a medium flame.
  2. Once the kadhai gets hot, add onions, ginger and green chillies.
  3. Dry roast the contents for 2-4 minutes.
  4. Now, add the spinach, curd, milk and ½ cup water to a blender.
  5. Blend the mix until it forms a smooth paste.
  6. Now proceed to add the paste to the kadhai.
  7. Add the baby corn, garam masala, turmeric powder, dry mango powder, dried fenugreek leaves and the salt to the kadhai.
  8. Add ½ cup water and let the mixture boil.
  9. Once it begins bubbling up, simmer the mixture for 5 minutes.
  10. Serve hot.

3. Baitha Varan:


Ingredients:
  • ¾ cup toor (arhar) dal
  • 2 teaspoon sugar
  • 2 teaspoon lemon juice
  • ½ teaspoon cumin seeds (roasted and powdered)
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon asafetida (heeng)
  • 1 ½ cup boiled vegetables(carrot, cauliflower, potatoes, onions )
  • ½ cup green paste
  • ¼ cup coriander for the garnish
Directions:
  1. Begin by cleaning and soaking the toor dal in water for 2-3 hours.
  2. Drain the dal and keep aside.
  3. Add salt, 1½ cups water and turmeric powder to the dal; pressure-cook for 2 whistles.
  4. Allow the steam to escape before you open the lid and turn the dal over, ensuring that it does not stick to the bottom.
  5. Now add cumin seeds powder, mixed veggies, asafetida, green paste, sugar and mix well.
  6. Simmer the dal for 6-8 minutes.
  7. Add some lemon juice to the dal and serve it hot. Garnish it with coriander.

4. Besan Paratha:


The Ingredients:
For Dough:
  • 1 cup whole-wheat flour
  • 1½ teaspoon curd (low-fat)
  • Salt to taste
For Stuffing:
  • ½ cup roasted besan (gram flour)
  • 1 teaspoon ginger-green chilli paste
  • ¼ cup coriander (finely chopped)
  • Salt to taste
Directions:
For Dough:
  1. Add the dough ingredients to a bowl and knead into smooth dough. Use only water, if needed.
  2. Divide the dough into 5 portions.
Directions:
For Stuffing:
  1. Roll one of the dough portions in a circle of 75 mm.
  2. Spread the stuffing on the circle of dough and roll into a cylinder.
  3. Flatten the cylinder and roll again into a circle of 125 mm.
  4. Cook the circle on a hot non-stick tava, until the sides turn golden brown.
  5. Now lift the paratha with a pair of tongs and roast on an open flame.
  6. Repeat with the remaining dough and stuffing, making around 4 parathas.
  7. Serve hot.

5. Bharvan Baingan:


Ingredients:
  • 8 small purple brinjals (eggplant)
  • 2 tablespoons chopped coriander
For Paste:
  • 2 teaspoon dry mango powder
  • 2 teaspoon sugar
  • 2 teaspoon chilli powder
  • 2 tablespoon coriander seeds
  • 2 tablespoon cumin seeds
  • 2 tablespoon besan (gram flour)
  • ½ cup chopped coriander
Directions:
For Paste:
  1. Blend all the spices into a smooth paste.
  2. You can use some water if needed.
Directions:
  1. Slit the brinjals into four equal parts (lengthwise). Keep aside.
  2. Stuff the brinjals with the paste prepared.
  3. If any paste is left, smear them over the stuffed brinjals.
  4. Pressure-cook the stuffed brinjals for 2 whistles.
  5. Once the brinjals have been steamed, heat a non-stick kadai and cook the brinjals for 5 to 6 minutes, until they are tender.
  6. Serve hot garnished with coriander.

6. Baby Corn, Capsicum, Paneer And Tomato On A Skewer:


Ingredients:
  • ½ cup capsicum cubes
  • ½ cup cubed tomatoes (deseeded)
  • ½ cup low fat paneer cubes
  • ½ cup blanched baby corn, cut into pieces
  • ½ cup onion cubes
For Marinade:
  • ¾ cup curd (low-fat)
  • 1 teaspoon chilli powder
  • ¼ cup turmeric powder
  • ½ tsp ginger paste
  • 1 tsp garlic paste
  • ½ cup besan (gram flour)
  • ½ tsp kasuri methi, crushed and roasted
  • ¼ tsp ajwain seeds, crushed and roasted
  • Salt to taste
Directions:
  1. Add the baby corn, paneer and the other veggies (capsicum, tomatoes and the onions) to a large bowl and add the marinade.
  2. Refrigerate the marinated veggies for around half hour.
  3. Heat a non-stick pan.
  4. Dry roast the marinated veggies, along with the paneer and baby corn, for around 10 minutes.
  5. Remove the mix from the pan and using a skewer pierce a capsicum, tomato, paneer and onion.
  6. Repeat the same with remaining vegetables.
  7. Serve hot.

7. Bhindi Masala:


Ingredients:
  • 20-25 juicy and tender ladies fingers (bhindi)
For Paste:
  • ½ teaspoon turmeric powder
  • 2 teaspoon garam masala
  • 2 teaspoon roasted til (sesame seeds)
  • 2 teaspoon sugar
  • 2 teaspoon ginger-green chilli paste
  • 1 tablespoon coriander-cumin seed powder
  • 1 tablespoon lemon juice
  • 2 tablespoon coconut (grated)
  • ½ cup roasted onion (chopped)
  • 1 cup coriander (chopped)
  • Salt to taste
Directions:
  1. Wash and dry the ladies fingers.
  2. Slit them length wise.
  3. Cut the ladies fingers into horizontal halves.
  4. Stuff some paste into the bhindi halves.
  5. Heat a non-stick kadai and add the bhindi and paste.
  6. Mix well and cover it.
  7. Cook on a slow flame for 10 minutes until the ladies fingers soften.

8. Cauliflower Indad:


Ingredients:
  • ½ teaspoon cumin seeds
  • ½ teaspoon turmeric powder
  • ½ teaspoon tamarind pulp
  • 1 teaspoon ginger-green chilli paste
  • 1 teaspoon vinegar
  • 1 roasted onion (chopped)
  • 25 mm piece cinnamon
  • 2 whole cardamoms
  • 2 cloves
  • 3 garlic cloves
  • 4 peppercorns
  • 4 whole dry red chillies, broken
  • 2 cups blanched cauliflower florets
  • 2 tablespoon coriander (chopped)
  • Salt to taste
Directions:
  1. Heat a tava and add some cumin seeds, cinnamon, peppercorn, cardamom and cloves.
  2. Roast for around 10 seconds.
  3. Add the red chillies and roast for 25 seconds.
  4. Add the garlic, onions, turmeric powder, ginger-green chilli paste to a blender.
  5. Add some water to the mixer and blend until the contents become a smooth paste.
  6. Heat a non-stick kadhai and roast the paste, stirring continuously.
  7. Add the cauliflower, vinegar, tamarind paste, vinegar and water to the kadai and boil.
  8. Simmer for around 5 minutes.

9. Chole:


Ingredients:
  • 2 teaspoon green chilli paste
  • 2 teaspoon ginger juliennes
  • 2 teaspoon chole masala
  • 1½ tablespoon garlic paste
  • 1 teaspoon black salt
  • ¾ cup potato cubes (boiled)
  • 1 cup tomatoes (chopped)
  • 2 cups white chick peas (soaked and boiled)
  • Salt to taste
Directions:
  1. Heat a non-stick pan.
  2. Dry roast the potatoes until they turn slightly brown.
  3. Remove the potatoes and blot them with some tissue paper.
  4. Heat the pan again and dry roast the green chilli paste, garlic paste and ginger.
  5. If the mixture singes, pour a little water on it.
  6. Add the chana masala and the chick peas, potatoes, black salt, tomatoes and dry mango powder to the pan.
  7. Add salt according to your taste and pour some ½ cup water in it.
  8. Cook for 7 to 8 minutes
  9. Serve hot.

10. Chawli Bhaji:


Ingredients:
  • ¼ teaspoon asafetida
  • ¼ teaspoon turmeric powder
  • ½ tsp cumin seeds
  • ½ tsp chilli powder
  • 1 teaspoon coriander-cumin powder
  • 2 teaspoon thick tamarind pulp
  • 1 tablespoon jaggery (grated)
  • 1½ cups chawli (lobhia) , soaked
  • Salt to taste
Directions:
  1. Drain the vegetables; wash and drain again.
  2. Add 2 cups water and salt to the chawli and pressure cook for 2 whistles.
  3. Drain the chawli and keep the liquid aside.
  4. Heat a non-stick kadhai.
  5. Add the cumin, asafetida and dry roast for 30 seconds.
  6. Add the chawli, 1 cup of liquid, chilli powder, turmeric powder, coriander-cumin powder and salt.
  7. Simmer for about 10 minutes.
  8. Add the tamarind pulp and jaggery and bring to boil.
  9. Serve hot.
Now that you know all about these amazing zero oil recipes, you might want to get started with cooking. If you know of any other zero oil recipes, or have discovered and experimented with a few, please share them here. There is a comment box below!