Veg. Tiranga is a creative and patriotic dish inspired by the Indian flag. It combines a flavorful white gravy with sautéed carrots, paneer, and green peas to represent the tricolor. This dish is perfect for special occasions or celebrations, showcasing vibrant colors and delicious flavors. Serve it hot with roti or paratha for a complete meal.
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Soak diced onion, almonds, shredded dry coconut, watermelon seeds, and sesame seeds separately.
Grind them into a fine paste by adding garlic pods.
Heat ghee in a pan and temper with cloves, black cardamom, green chillies, ginger, and bayleaf.
Sauté for a minute and add the white paste.
Add salt, sugar, and cook until the oil separates.
Add garam masala and mix for 2 minutes. Turn off the flame.
In another pan, heat ghee and sauté diced carrot with a dash of salt.
In the same pan, sauté green peas with a dash of salt in ghee.
Spread the white gravy on a plate, resembling the base of the Indian flag.
Arrange sautéed carrot to resemble orange, diced paneer to resemble white, and green peas to resemble green.
Place a star anise in the center to resemble the Ashoka Chakra.
Serve hot with roti or paratha.
Cut uniformly so everything cooks evenly and looks neat.
Don’t overcook, keep veggies slightly crunchy to retain color.
Layer green, white and orange neatly on a platter.
Can I use fresh coconut instead of dry coconut?
Yes, you can use fresh coconut, but it might alter the texture and flavor slightly.
What can I use instead of watermelon seeds?
You can substitute watermelon seeds with pumpkin seeds or cashews.
Can I make this dish vegan?
Yes, replace ghee with vegetable oil and paneer with tofu to make it vegan.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Can I use frozen peas instead of fresh peas?
Yes, frozen peas can be used. Thaw them before sautéing for better results.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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