Vegetarian Ideas

Here are some recipe suggestions for you. You can use these recipes with just about any of Mamaji's sauces however we recommend you first check for allergens and whether you want a mild or hot option. Mamaji's Curries are created for flavour first so they are not designed to burn your mouth off either. Enjoy!

Mutter Paneer
Peas and Cottage Cheese

PREP: 5-10 min

COOK: 15-20min

SERVES: 5-6

KICK FACTOR: Mild

DIFFICULTY: EASY

Ingredients

1 375g Mamaji’s Vegan Budda Kicken jar

400g Paneer (Cottage Cheese) cut into bite sized pieces

400g Frozen Green Peas

2 cups of Basmati Rice

(OPTIONAL) 1 small handful fresh coriander (washed and roughly chopped)

(OPTIONAL) 1 small fresh tomato (diced) as garnish

(OPTIONAL) 1 medium green chilli finely diced if you want to add some heat to the dish

Method

Step 1. In a large saucepan on low heat empty contents of Mamajis sauce, then fill jar with water, close lid and shake, and then empty into pan (gets all the sauce out) Mix sauce until texture even.

Step 2. Add peas, cook on medium heat for 10 mins and add the bite size Paneer, and simmer for further 5 mins, stirring regularly

Step 3. Now add 1 jar of water to the mix and cover pan. Continue to simmer on low heat for 5 minutes. Prepare rice.

(OPTIONAL – add diced chilli at this point and slowly add in the amount you need until you get the spice level you want)

Step 4. Serve immediately with Basmati Rice,

OPTIONAL garnish with coriander and dice tomato

NOTE: Caramelising the paneer until it is slightly brown on all sides before adding to sauce adds amazing texture. You can also find frozen pre-fried paneer cubes in your International Food Store (ensure defrosted thoroughly by leaving out overnight or soaking in a bowl of hot water for 20 mins).

Dahl Makhani
Creamy Black Lentils

PREP: 5-10 min

COOK: 20min

SERVES: 5-6

KICK FACTOR: Mild

DIFFICULTY: EASY

Ingredients

1 375g Butter Chicken Sauce jar

Approx 800g of Black/Brown or Green Lentils Canned (usually 2 cans -washed and drained)

2 cups of basmati rice

OR

warm bread (naan/pita)

(OPTIONAL) small handful of coriander (roughly washed and chopped)

(OPTIONAL) 1 small fresh tomato (washed and chopped)

Method

Step 1. Wash and drain the canned lentils in cold water

Step 2. Add 375g Butter Chicken Sauce into medium sized pot (add empty jar half with water, close lid and shake, then pour into pot- gets all the sauce out) Turn heat up to high. Add drained lentils into pot and turn down heat to low/medium

Step 3 . Simmer for 20 minutes and prepare rice

Step 4. Serve immediately and garnish (optional) with chopped tomato and coriander

Lonesome Mushroom

PREP: 5 min

COOK: 15min

SERVES: 4-5

KICK FACTOR: Mild

DIFFICULTY: EASY

Ingredients

1 375g Mamaji’s Korma jar Sauce

800g of White (Closed Cup) Mushrooms (Washed) Chopped/Diced into Chunks/ Slices

Tablespoon of your preferred cooking oil

2 cups of Basmati Rice

(OPTIONAL) small handful of fresh coriander washed and roughly chopped

Method

Step 1. Wash mushrooms in cold water and chop or dice (your preference) and add to oil in pan on medium/high heat

Step 2. Pour in jar of Mamaji's sauce, fill half a jar of water and place lid on jar and shake. Pour the remains of the jar into pan and cook for 15 minutes on medium heat, stir occasionally

Step 3. Prepare rice and then service hot with Korma Mushrooms.

OPTIONAL - add chopped coriander to serving.

Sweet Totty Mango

PREP: 5-10 min

COOK: 45-50min

SERVES: 5-6

KICK FACTOR: Medium

DIFFICULTY: Moderate

Ingredients

1 375g Mamaji’s Mango Exotic Sauce

2 Large Sweet Potatoes (peeled and chopped into even pieces)

2 Medium sized white potatoes (peeled and diced into small cubes)

1 small vine tomato or handful of Roma (diced)

2 Handfuls of Fresh Spinach (washed and drained)

(OPTIONAL) 100 grams of fetta (chopped into small cubes)

Method

Step 1. Turn oven on to 180-190 degrees Celsius.

Step 2. Peel and roughly chop sweet potato, and potatoes, and place into large baking dish. Add Mango Exotic jar onto sweet potato. Fill jar half with water, close and shake, pour jar into dish (gets all the sauce out). Mix sauce through for 30 seconds and spread ingredients evenly.

Step 3. Place in oven for 45-50 minutes, checking every 10 minutes until sweet potato has softened to your liking.

Step 4. Place Spinach into serving bowl and add cooked Sweet Mango Potatoes.

Decorate with chopped tomato and fetta over the top. Serve immediately.

Cheat Mode: if you wanted to you could mix it up and cook with potatoes, pumpkin, turnip, or parsnips. Just balance the ingredients under 1.5 kgs in order to keep flavour just right.

Palak Paneer Spinach and Cottage Cheese

PREP: 10 min

COOK: 20min

SERVES: 5-6

KICK FACTOR: Medium

DIFFICULTY: Moderate

Ingredients

500g Paneer (Cottage Cheese) cut into bite sized pieces

1 375g Mamajis Paprikaan Spinach Sauce

Teaspoon of preferred cooking oil (we like to use sesame for this one)

Warm flatbread (Naan or Pita)

(OPTIONAL) 1 small handful fresh coriander (washed and roughly chopped)

(OPTIONAL) 1 small red capsicum (sliced)

*OPTIONAL) 1 medium green chilli (finely diced) if you want more heat

Method

Step 1. Add oil to medium heat on pan and lightly carmelise the paneer on all sides *as best you can) in a large

Step 2. In a large saucepan on low heat empty contents of Mamajis Paprikaan Spinach sauce, (shake well before hand to get all the sauce out) Mix sauce until texture even. Now add carmelised paneer into sauce and simmer for 15-20 minutes.

(OPTIONAL – add diced chilli at this point and slowly add in the amount you need until you get the spice level you want)

Step 3 Warm Bread up and serve immediately,

(OPTIONAL garnish with coriander and sliced red capsicum )

Caramelising the paneer until it is slightly brown on all sides before adding to sauce adds amazing texture. You can also find frozen pre-fried paneer cubes in your International Food Store (ensure defrosted thouroughly by leaving out overnight or soaking in a bowl of hot water for 20 mins).

Royal Rajma Red Kidney Bean Curry

PREP: 5 min

COOK: 15min

SERVES: 5-6

KICK FACTOR: Medium

DIFFICULTY: Easy

Ingredients

1 375g Mamaji’s Rogan Josh

2 400g Canned Red Kidney Beans or 800g of uncanned red kidney beans (soaked in water at room temp for at least 4 hours - overnight is better- cover the container)

2 cups of Basmati Rice

OR

Warm Flat bread (pita/naan)

(OPTIONAL) 1 small handful of coriander (washed and roughly chopped)

(OPTIONAL) 1 medium green chilli (finely diced)

Method

Step 1. Wash and drain the canned beans (if using raw kidney beans then soak first before cooking). Add Mamaji’s Rogan Josh into a medium size pan on low heat. Then fill jar half with water, close lid and shake, and pour water into pan (gets all the sauce out)

Step 2. Stir and mix evely, and add chilli (OPTIONAL) into pan. Simmer for about 15 minutes

Step 3. 5. Prepare rice or warm bread and serve immediately.

(OPTIONAL) garnish with coriander by sprinkling over top of serving

Good tip: Yes you can use other beans e.g cannellini and follow the same steps. If you don’t want Rajma with rice then an alternative is to add handful of boiled chopped broccoli and 3 boiled potatoes (peeled and chopped into small cubes), simmer in sauce for at least 10 minutes.

Kashmiri Pumpkin

PREP: 5 min

COOK: 20min

SERVES: 5-6

KICK FACTOR: Hot

DIFFICULTY: Easy

Ingredients

1 375g Kashmiri Masala sauce

1kg Pumpkin (peeled and chopped - no seeds)

1 small handful of fresh coriander, washed and roughly chopped

2 cups of Basmati Rice (washed and boiled)

OR

Thinly sliced toasted sourdough (or your favourite bread)

(OPTIONAL) 1 small green chilli, finely diced

Method

Step 1. Cut Pumpkin, remove seeds and peel skin off. Dice into 2 inch size chunks. Empty 1 jar of Mamaji’s Kashmiri Masala sauce into medium/large pan on low heat Fill jar half with water, close lid and shake, pour contents into pan (gets all the sauce out)

Step 2 Add pumpkin chunks into sauce. Mix and spread sauce evenly .Simmer on low medium heat until pumpkin chunks are tender (about 15-20 minutes)

(OPTIONAL)- add dice chilli to pan

Step 3. . Prepare rice or warm bread. Serve immediately with rice or bread (OPTIONAL) - garnish with coriander

Aloo Bhatau Potato and Eggplant

PREP: 10 min

COOK: 30min

SERVES: 5-6

KICK FACTOR: Hot

DIFFICULTY: Moderate

Ingredients

2 Large Eggplants (approx 700grams)

1 375g Mamaji’s Vindaloo Sauce

2 large white (Gold) potatoes (peel and cut into small cubes)

Tablespoon of preferred cooking oil

2 cups of basmati rice

OR

warm flatbread (pita/naan)

(OPTIONAL) 1 small handful of fresh coriander (washed and roughly chopped)

(OPTIONAL) 1 medium green chilli (washed and finely diced)

Method

Step 1. Wash and cut eggplant, Cut into small strips. Add strips into medium pan with oil and lightly sautee. Once carmelised (golden brown) remove and set aside in bowl. Boil potato cubes in pot for 5 minutes (drain).

Step 2. Add Mamaji’s Vindaloo into pan on medium heat. Add a little water to empty jar, close lid and shake, pour remains into pan (gets all the sauce out)

Add potato cubes and chilli (optional) into sauce and mix evenly. Simmer until potatoes are tender (about 15 min)

Step 3. Now add the eggplant cubes and simmer for a further 10 minutes

Step 4. Prepare rice or warm bread and serve immediately and (OPTIONAL) garnish with coriander

Note: cooking for more people use larger eggplants -after cutting into strip cook in air fryer for 10 minutes, or bake at 180degree for 30 mintes, and then add to sauce.