Category Archives: Curry

Curry, Featured, Indian Regional recipe, Kichen tips, Vegetable Fry recipe

Besan Stuffed Karela | Besan Bharwa Karela

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Besan Stuffed Karela |  Besan Bharwa Karela

Stuffed karela is scrumptious and nutritious recipe of bitter gourds. Everyone pinch their nose when it comes to have bitter gourd but this stuffed bitter gourds will make them ask for more and more. It is very easy to prepare at home. Some bitter gourds and few Indian aromatic spices and a dash of chickpea flour is all that is needed to make this recipe.Besan Stuffed bitter gourds makes a super delicious side assortment to your meals.

You can prepare it for lunch or dinner as a side assortment. They will devour it for sure! Pack them for your lunch or short distance travels. So, try out making Besan bharwa karela with these easy to follow step-by-step instructions and pictures. Enjoy!

Direction :

Getting Ready:

Take 250 gms bitter gourds and wash them. Cut, peel and chop the gourds. Remove the stalk from both ends and rub the knife to scrap the skin. slit in the center keeping it joined at the back. Cut the gourd like this and remove off the seeds and pith from it.

besan stuffed karela

Take 2 tsp salt and use ½ tsp salt from it. Apply some salt inside and outside the gourds. Likewise rub salt on the rest of the gourds as well. Keep the salt coated gourds aside for half an hour.Take the scrap and pith in a separate bowl and add ¼ tsp salt to it and mix. Keep aside the scraps as well and after half an hour wash them and cook.

besan stuffed karela

Wash the gourds nicely to remove the salt. Squeeze off the water from the gourds and place them in a plate. Wash the salt coated gourd scrap and pith as well. Sieve it with a strainer.

besan stuffed karelaMaking :

To prepare stuffing preheat a pan and add 2 tbsp oil to it. Once sufficiently hot, add 1 tsp cumin seeds. After sautéing for a while add 1 pinch asafoetida, 1 tsp turmeric powder and ¼ cup (4 tbsp) gram flour to it. Roast until it changes in color.

besan stuffed karela

Once roasted and ready, add the washed scrap and pith into it followed by the spices.Add 2 tsp coriander powder, 2 tsp fennel powder, ½ tsp turmeric powder, 1 tsp mango powder, ¼ tsp red chilly powder and sauté the spices for a while. Also add 1 tsp salt as well. Mix well. Turn off the flame and let the mixture cool.

besan stuffed karela

Once the mixture is cool open the gourd and stuff it with the mixture. Press gently and close nicely. Stuff all the gourds likewise.

besan stuffed karela

To fry the stuffed gourds, pre heat a pan, add 3 to 4 tbsp mustard oil into it. Place the gourds in oil for cooking. Make sure place the gourds in upright position in the wok.Reduce the flame, cover and cook for 5 minutes, then check later.

besan stuffed karela

5 minutes are over, Flip the sides of gourds and cook from all sides until they get brown in color.Check the gourds after every 3 to 4 minutes and roast from all sides. Gourds are roasted from all sides. Place them out in a plate.

besan stuffed karelaServing:

Mouth watering Gram flour stuffed bitter gourds are ready.Serve these tantalizing stuffed gourds with chapatti, parantha or rice.In fact, gourds taste scrumptious is served with poori. You can even pack these gourds for a picnic or outing. These gourds can be placed outside for up to 2 to 3 days without a refrigerator.

Suggestion:

  • Salt helps in removing the bitterness from the gourds.
  • Don’t need to sauté the spices for too long, just mix them.

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Besan Stuffed Karela | Besan Bharwa Karela besan-stuffed-karela
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bitter Gourd - 250 gms
  • Gram flour - 4 tbsp (¼ cup )
  • Mustard oil- 4- 5 tbsp
  • Cumin seeds - 1 tsp
  • Asafoetida - 1 pinch
  • Ginger paste - 1 tsp
  • Coriander - 2 tsp
  • Fennel powder - 2 tsp
  • Turmeric powder- ½ tsp
  • Red chili powder- ¼ tsp
  • Mango powder- 1 tsp
  • Salt - 2 tsp or to taste
Instructions
  1. Take 250 gms bitter gourds and wash them. Cut, peel and chop the gourds. Remove the stalk from both ends and rub the knife to scrap the skin. slit in the center keeping it joined at the back. Cut the gourd like this and remove off the seeds and pith from it.
  2. Take 2 tsp salt and use ½ tsp salt from it. Apply some salt inside and outside the gourds. Likewise rub salt on the rest of the gourds as well. Keep the salt coated gourds aside for half an hour.Take the scrap and pith in a separate bowl and add ¼ tsp salt to it and mix. Keep aside the scraps as well and after half an hour wash them and cook.
  3. Wash the gourds nicely to remove the salt. Squeeze off the water from the gourds and place them in a plate. Wash the salt coated gourd scrap and pith as well. Sieve it with a strainer.
  4. To prepare stuffing preheat a pan and add 2 tbsp oil to it. Once sufficiently hot, add 1 tsp cumin seeds. After sautéing for a while add 1 pinch asafoetida, 1 tsp turmeric powder and ¼ cup (4 tbsp) gram flour to it. Roast until it changes in color.
  5. Once roasted and ready, add the washed scrap and pith into it followed by the spices.Add 2 tsp coriander powder, 2 tsp fennel powder, ½ tsp turmeric powder, 1 tsp mango powder, ¼ tsp red chilly powder and sauté the spices for a while. Also add 1 tsp salt as well. Mix well. Turn off the flame and let the mixture cool.
  6. Once the mixture is cool open the gourd and stuff it with the mixture. Press gently and close nicely. Stuff all the gourds likewise.
  7. To fry the stuffed gourds, pre heat a pan, add 3 to 4 tbsp mustard oil into it. Place the gourds in oil for cooking. Make sure place the gourds in upright position in the wok.Reduce the flame, cover and cook for 5 minutes, then check later.
  8. minutes are over, Flip the sides of gourds and cook from all sides until they get brown in color.Check the gourds after every 3 to 4 minutes and roast from all sides. Gourds are roasted from all sides. Place them out in a plate.

 

Curry, Dal recipe, Featured, Indian Regional recipe

Panchratna Dal | Dal Panchmel Recipe | Mixed Dal Tadka

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Panchratna Dal | Dal Panchmel Recipe | Mixed Dal Tadka

A healthy bowl full of Panchmel dal is all you need for a power packed day. The nutrients of these dals will keep you healthy and you will surely savor the blend of flavorful spices. This Panchmel dal recipe adds up more indian flavors on your menu. Serve it to guests or have this yummy and nutritious dal anytime. I am sure everyone will relish it.

Here is a step by step recipe with pictures to make delicious and steaming hot bowl of Panchmel dal.  When you are in no mood of cooking too lavish dishes or looking for some simple meals then making Panchmel dal is a good option for you. I often include dals in my meals, especially dinners.Serve this tantalizing and nutritious Panchmel dal steaming hot along with chapatti, parantha, naan or rice.

Direction :

Getting Ready :

Take 2 tbsp chana dal, soak it for 1 to 2 hours. Take 2 tbsp Arhar Dal, soak it in a separate bowl. Take 2 tbsp Masoor dal, 2 tbsp soaked split black urad dal. Take 2 tbsp Moong dal.Finely chop a tomato.

panchratan dalMaking :

Add the soaked dals to the cooker, Pour water 1 inch from above the level of dal. Add 1 tsp salt, ¼ tsp turmeric powder. Close the lid of the cooker. Boil until there is a single whistle. Reduce the flame, and cook the dal on low flame for 2 minutes. Cook until the pressure escapes from the cooker.

panchratan dal

For tempering, turn on flame put a pan to heat and add 2 to 3 tbsp ghee to it. Once sufficiently hot add ½ tsp cumin seeds to it. Reduce flame Add ½ pinch asafoetida , ¼ tsp turmeric powder, 1 tsp coriander powder, ½ inch finely chopped ginger, 2 finely chopped green chili, 8 to 10 curry leaves, 2 red chilies, and 2 green chilies cut vertically.

panchratan dal

Add 1 finely chopped tomato to it, Cook until tomatoes are easily mashed and till the ghee separates from the masala.

panchratan dal

For more flavors add whole spices i.e 1 brown cardamom, 4 cloves, 8 to 10 black pepper, peel the brown cardamom, take out the seeds, and coarsely grind the cloves and black pepper and add it too. Add ¼ tsp red chili powder. Saute the spices well.

panchratan dal

Check the dal if it is ready, Put the dal into the masala, Mix well. Add a little finely chopped green coriander and mix well. Cook the dal for another 1 to 2 minutes.

panchratan dalServing :

Panchratan dal is cooked and ready, It is really tempting. Take it out in a bowl. To make it more delicious you can add a little ghee on it. The ghee enhances the taste of the dal, mix it well. Garnish the dal with finely chopped green coriander. Panchmel dal can be relished with chapatti, pratha , naan or rice.

panchratan dalSuggestion :

  • You can also take urad dal if desired.
  • You can increase the quantity of red chili powder if desired.

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Panchratna Dal | Dal Panchmel Recipe | Mixed Dal Tadka panchratan-dal
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Soaked Chana Dal - 2 tbsp (30 gm)
  • Soaked Arhar Dal - 2 tbsp (30 gm)
  • Soaked Urad dal - 2 tbsp (30 gm)
  • Soaked Moong dal - 2 tbsp (30 gm)
  • Soaked Masoor dal - 2 tbsp (30 gm)
  • Ghee - 2 to 3 tbsp
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Cumin seeds - ½ tsp
  • Asafoetida - ½ pinch
  • Turmeric powder - ½ tsp
  • Coriander powder - 1 tsp
  • Red chili powder - ¼ tsp
  • Tomato - 1
  • Ginger - ½ inch (finely chopped)
  • Whole Garam Masala
  • Brown cardamom -1
  • Cloves - 2
  • Black pepper - 8-10
  • Curry leaves - 8-10
  • Red chili - 2
  • Green chili - 2
Instructions
  1. Take 2 tbsp chana dal, soak it for 1 to 2 hours. Take 2 tbsp Arhar Dal, soak it in a separate bowl. Take 2 tbsp Masoor dal, 2 tbsp soaked split black urad dal. Take 2 tbsp Moong dal.Finely chop a tomato.
  2. Add the soaked dals to the cooker, Pour water 1 inch from above the level of dal. Add 1 tsp salt, ¼ tsp turmeric powder. Close the lid of the cooker. Boil until there is a single whistle. Reduce the flame, and cook the dal on low flame for 2 minutes. Cook until the pressure escapes from the cooker.
  3. For tempering, turn on flame put a pan to heat and add 2 to 3 tbsp ghee to it. Once sufficiently hot add ½ tsp cumin seeds to it. Reduce flame Add ½ pinch asafoetida , ¼ tsp turmeric powder, 1 tsp coriander powder, ½ inch finely chopped ginger, 2 finely chopped green chili, 8 to 10 curry leaves, 2 red chilies, and 2 green chilies cut vertically.
  4. Add 1 finely chopped tomato to it, Cook until tomatoes are easily mashed and till the ghee separates from the masala.
  5. For more flavors add whole spices i.e 1 brown cardamom, 4 cloves, 8 to 10 black pepper, peel the brown cardamom, take out the seeds, and coarsely grind the cloves and black pepper and add it too. Add ¼ tsp red chili powder. Saute the spices well.
  6. Check the dal if it is ready, Put the dal into the masala, Mix well. Add a little finely chopped green coriander and mix well. Cook the dal for another 1 to 2 minutes.

 

Curry, Featured, Indian Regional recipe, Kichen tips, Vegetable curry recipe

Bhindi Masala Curry | Bhindi Masala Gravy | Fried Okra in Gravy

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Bhindi Masala Curry |  Bhindi Masala Gravy | Fried Okra in Gravy

We have mostly eaten dry Bhindi sabzi. Be it bharwan bhindi , Bhindi Masala etc. It is time you try out this creamy and aromatic version of Bhindi Masala Curry. I am sure you will relish this bowl full of amazing sabzi. This twist of taste will keep you drooling for more. Grab a bowl full of this Bhindi Masala and enjoy it with roti ,paratha ,naan or rice.

Here is an easy recipe with step by step pictures to make yummy sabzi. Enjoy this fuss free and easy sabzi and enjoy your meal time .

Direction :

Getting Ready:

Take 250 gm okra, wash and pat dry. Then lift an ocra remove its head and tail. Cut bigger pieces of ocra for making Masala ocra with gravy. Cut it into 1 – 1.25 inch in length. Cut all the okras likewise.

masala bhindi gravyMaking:

To make sabzi, heat a pan, 4 tbsp oil to it and let it heat up.When oil is suffeciently hot, put the ocra pieces into the oil. Stir and fry them until soft. Once soft take them out in a plate. It takes 6 to 7 minutes to fry the ocras at once.

masala bhindi gravy

Add 1/2 tsp cumin seeds, 1/2 pinch asafoetida, 1/2 tsp turmeric powder, 1 tsp coriander powder, 2 finely chopped green chili,1/2 inch grated ginger piece in the oil that is pan and roast the spices.

masala bhindi gravy

Add 2 finely chopped tomatoes with seeds removed,cook the tomatoes until tender. Keep flame medium, stir the masala at regular intervals.

masala bhindi gravy

When tomatoes turn tender add 1 tbsp chickpea flour to it and slightly roast it. Add 1/2 tsp red chili powder, 1/4 tsp garam masala, Roast Masala until oil separates. Then add 1 cup water to it. Mix the spices. Add some finely chopped green coriander.Cover the gravy and cook it on low flame for 3 to 4 minutes.

masala bhindi gravy

After 4 minutes, when gravy is cooked, add 1/4 cup whisked cream, stir it and cook till gravy simmers. Increase flame till gravy boils.

masala bhindi gravy

Add 3/4 tsp salt and the fried ocras. Mix it. Cover and cook the ocra on low flame for 8 to 10 minutes. Turn off flame.

masala bhindi gravyServing :

Delicious Masala Bhindi with gravy is ready to be relished. Take out the sabzi in a bowl, garnish with some finely chopped green coriander. You can serve this tempting sabzi with roti,parantha, rice or naan.This quantity of sabzi can be served to 3 – 4 members of family.

Suggestion :

  • You can take 1 tsp ginger paste instead of grated ginger.
  • You can add onion garlic,or soaked and ground poppy seeds, or cashew paste, melon seeds paste.You can also add fresh grated coconut for making gravy.
  • You can increase or decrease the quantity of red chili as desired.

Save Print
Bhindi Masala Curry | Bhindi Masala Gravy | Fried Okra in Gravy masala-bhindi-gravy
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Okra - 250 gms
  • Tomatoes - 2 (150 gms) (finely chopped)
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Whisked Malai - ¼ cup
  • Oil - 3 to 4 tbsp
  • Chickpea flour - 1 tbsp
  • Cumin seeds - ½ tsp
  • Asafoetida - ½ pinch
  • Turmeric powder - ½ tsp
  • Coriander powder - 1 tsp
  • Red chili powder - ¼ tsp
  • Green chili - 2 (finely chopped)
  • Grated ginger - ½ inch
  • Garam masala - ¼ tsp
  • Salt - ¾ tsp (or to taste)
Instructions
  1. Take 250 gm okra, wash and pat dry. Then lift an ocra remove its head and tail. Cut bigger pieces of ocra for making Masala ocra with gravy. Cut it into 1 - 1.25 inch in length. Cut all the okras likewise.
  2. To make sabzi, heat a pan, 4 tbsp oil to it and let it heat up.When oil is suffeciently hot, put the ocra pieces into the oil. Stir and fry them until soft. Once soft take them out in a plate. It takes 6 to 7 minutes to fry the ocras at once.
  3. Add ½ tsp cumin seeds, ½ pinch asafoetida, ½ tsp turmeric powder, 1 tsp coriander powder, 2 finely chopped green chili,1/2 inch grated ginger piece in the oil that is pan and roast the spices.
  4. Add chopped tomatoes, add 2 finely chopped tomatoes with seeds removed,cook the tomatoes until tender. Keep flame medium, stir the masala at regular intervals.
  5. When tomatoes turn tender add 1 tbsp chickpea flour to it and slightly roast it. Add ½ tsp red chili powder, ¼ tsp garam masala, Roast Masala until oil separataes. Then add 1 cup water to it. Mix the spices. Add some finely chopped green coriander.Cover the gravy and cook it on low flame for 3 to 4 minutes.
  6. After 4 minutes, when gravy is cooked, add ¼ cup whisked cream, stir it and cook till gravy simmers. Increase flame till gravy boils.
  7. Add ¾ tsp salt and the fried ocras. Mix it. Cover and cook the ocra on low flame for 8 to 10 minutes. Turn off flame.

 

Curry, Featured, Indian Regional recipe, Vegetable Fry recipe

Veg Handi Recipe – How To Make Veg Diwani Handi

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Veg Handi Recipe – How To Make Veg Diwani Handi

Another delightful and sumptuous curry recipe of Vegetable handi to zing up your daily meals.Vegetable handi is considered one of the royal dish from Punjabi cuisine prepared with many veggies and aromatic desi spices. This recipe of veg handi gives you restaurant taste at home. Indulge in this sumptuous Veg Handi curry and enjoy eating it.

Mix vegetable handi is a rich and versatile dish that makes a decent serving with chapatti, naan or paranthas. Here is a recipe of creamy restaurant style vegetable handi recipe with step by step pictures and detailed method of preparation. Indulge in this sumptuous Veg Handi curry and enjoy eating!

Direction :

Getting Ready :

Chop some veggies. Also take 1 cup chopped cauliflower. Take 5 baby corns, 1 capsicum, 2 peeled parwals , 2 peeled potatoes and cut them into chunks.

mix veg handi

Peel brown cardamom and coarsely crush the seeds.

mix veg handi

Take 4 tomatoes, ½ inch ginger baton and 2 green chilies. Grind them to make a fine paste.

mix veg handiMaking :

To cook the veggies , turn on the flame and add 1 tbsp oil in the pan. Let the oil heat sufficiently, then add cumin seeds and sauté it for a while. Add all the chopped veggies into it , then add ½ tsp salt. Mix and roast the veggies for a while. Cover and cook the veggies for 5 minutes on low flame.

mix veg handi

To prepare masala for the gravy, Place a wok over flame. Add 2 tbsp oil in the pan and heat it sufficiently. Add whole spices like 1 inch cinnamon stick, 6 to 7 black peppercorns, 2 cloves and 1 brown cardamom (coarsely crushed ). Roast for a while and keep the flame medium to prevent the spices from browning.

mix veg handi

Add tomato-ginger paste, followed by add turmeric powder, coriander powder ,red chili powder and few ginger juliennes. Sauté the masala until oil starts separating from it. Keep stirring at regular intervals. Also keep checking the veggies at regular intervals. Stir the veggies and cover again. Check them after 5 minutes.

mix veg handi

Masala has turned fragrant and is ready. Check the veggies to see if they have turned tender. Turn off the flame where the veggies are cooking. Masala is roasted, then mix 1 cup water to it, followed by ¼ tsp garam masala ½ tsp salt and some green coriander as well. We are mixing the veggies to the gravy. Mix it thoroughly. Then add 1 tbsp cream Stir to mix it well until sabzi starts simmering.

mix veg handi

Once the sabzi has started simmering cover and cook it on low flame for 5 to 6 minutes so that veggies absorb all the spices nicely. Reduce the flame.

mix veg handiServing :

After 6 minutes, Transfer the sabzi into a bowl and turn off the flame. Scrumptious and super sumptuous veg handi sabzi is ready. Garnish with some green coriander and ginger juliennes. Serve it with chapatti, paranthas, naan or rice. This much quantity of sabzi is sufficient for 4 to 5 family members.

mix veg handi

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Veg Handi Recipe - How To Make Veg Diwani Handi mix-veg-handi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Capsicum -1
  • Parwal – 2
  • Baby corn- 5
  • Cauliflower-1 cup (finely chopped)
  • Peeled Potatoes – 2
  • Tomatoes- 4 (300 gms)
  • Ginger – ½ inch piece
  • Green chilies- 2
  • Oil – 2 to 3 tbsp
  • Cream – 1 tbsp
  • Green coriander- 2 to 3 tbsp (finely chopped)
  • Cumin seeds- ¼ tsp
  • Turmeric powder- ½ tsp
  • Coriander powder- 1 tsp
  • Red chili powder- ½ tsp
  • Garam Masala ¼ tsp
  • Whole Garam Masala
  • Brown Cardamom – 1
  • Cloves – 2
  • Cinnamon stick – 1 inch
  • Black pepper- 6 to 7
  • Ginger – ½ inch piece (julienne)
  • Salt- 1 tsp (or to taste )
Instructions
  1. Chop some veggies. Also take 1 cup chopped cauliflower. Take 5 baby corns, 1 capsicum, 2 peeled parwals , 2 peeled potatoes and cut them into chunks.
  2. Peel brown cardamom and coarsely crush the seeds.
  3. Take 4 tomatoes, ½ inch ginger baton and 2 green chilies. Grind them to make a fine paste.
  4. To cook the veggies , turn on the flame and add 1 tbsp oil in the pan. Let the oil heat sufficiently, then add cumin seeds and sauté it for a while. Add all the chopped veggies into it , then add ½ tsp salt. Mix and roast the veggies for a while. Cover and cook the veggies for 5 minutes on low flame.
  5. To prepare masala for the gravy, Place a wok over flame. Add 2 tbsp oil in the pan and heat it sufficiently. Add whole spices like 1 inch cinnamon stick, 6 to 7 black peppercorns, 2 cloves and 1 brown cardamom (coarsely crushed ). Roast for a while and keep the flame medium to prevent the spices from browning.
  6. Add tomato-ginger paste, followed by add turmeric powder, coriander powder ,red chili powder and few ginger juliennes. Sauté the masala until oil starts separating from it. Keep stirring at regular intervals. Also keep checking the veggies at regular intervals. Stir the veggies and cover again. Check them after 5 minutes.
  7. Masala has turned fragrant and is ready. Check the veggies to see if they have turned tender. Turn off the flame where the veggies are cooking. Masala is roasted, then mix 1 cup water to it, followed by ¼ tsp garam masala ½ tsp salt and some green coriander as well. We are mixing the veggies to the gravy. Mix it thoroughly. Then add 1 tbsp cream Stir to mix it well until sabzi starts simmering.
  8. Once the sabzi has started simmering cover and cook it on low flame for 5 to 6 minutes so that veggies absorb all the spices nicely. Reduce the flame.
  9. After 6 minutes, Transfer the sabzi into a bowl and turn off the flame. Scrumptious and super sumptuous veg handi sabzi is ready. Garnish with some green coriander and ginger juliennes. Serve it with chapatti, paranthas, naan or rice. This much quantity of sabzi is sufficient for 4 to 5 family members.

 

Curry, Featured, Indian Regional recipe, Kadhi recipe

Palak Kadhi | Punjabi Besan Palak Kadhi | Spinach Curd Curry

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Palak Kadhi | Punjabi Besan Palak Kadhi | Spinach Curd Curry

Spinach can be made more appealing if you try making tempting Palak Kadhi from it . Spinach is one of the healthiest veggies we all have eaten sometime or the other. All mothers have served this nutritious veggies. Rich in minerals and nutrients it is an instant source of energy.  Not only kids, i am sure everyone will love eating it.

Here is an easy recipe with step by step pictures to make Spinach curd curry. You can have it with chapati, paratha, rice or naan. It makes an excellent side dish for all your meals.

Directions

Getting ready:

Take 250 gms spinach. Pluck the leaves and discard stalk. Wash the leaves twice with water and place in a colander for excess water to drain out completely and dry the leaves. Make a bunch of the leaves and chop it.

palak kadhiMaking:

Preheat a pan and add 1 tbsp oil to it. When the oil is hot add ½ tsp cumin seeds to it and sauté for a while. Add ½ pinch asafoetida and reduce the flame. add ¼ tsp turmeric powder, ½ tsp ginger paste, 2 finely chopped green chilies and sauté the masala for a while.

palak kadhi

Add chopped spinach leaves to the masala and mix well. Also add 1 cup water. Cover and let the spinach simmer for 1 to 2 minutes until it gets tender.

palak kadhi

Meanwhile, prepare the batter. For this, take ½ cup chickpea flour in a big bowl and add 1.5 cups of curd. Keep whisking the batter till the lumps dissolves completely. Batter is now ready. Add 3 more cups of water into it and stir to mix it really well.

palak kadhi

3 minutes are over,spinach is cooked well. add the prepared batter to the spinach and keep stirring constantly until the kadhi starts simmering. Keep stirring the kadhi constantly. After the kadhi simmers, reduce the flame and let it cook for 10 to 12 minutes.

palak kadhi

Add ¼ tsp red chilly powder to the kadhi. add 1 tsp salt or to taste. Mix well and let the kadhi simmer. Let the kadhi cook for 10 to 12 minutes on low flame. Keep stirring at regular intervals.

palak kadhi

For tempering, place a small pan on flame and pour 1 tsp oil into it. When the oil gets heated, add less than ¼ tsp cumin seeds and less than ¼ tsp red chilly powder into it. Tempering is now ready. Turn off the flame and pour this tempering over the kadhi.

palak kadhiServing:

Enjoy this tangy and lip-smacking spinach kadhi with the tempering. Serve this devouring spinach kadhi steaming hot along with chapatti, parantha, naan or rice. Enjoy! This much quantity of kadhi is sufficient for 3 to 4 members.

Suggestion :

  • Always add curd in small portions to dissolve the flour. If you’ll add entire curd and more water to the flour altogether then it gets difficult to dissolve the flour.
  • You can also use buttermilk instead of curd to the batter.
  • If you have a bigger gas stove let the kadhi simmer over it. This helps simmering the kadhi quickly.
  • If you prefer eating spicy then increase the quantity of red chilly powder.

Save Print
Palak Kadhi | Punjabi Besan Palak Kadhi | Spinach Curd Curry palak-kadhi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Spinach – 250 grams
  • Curd – 1.5 cup (300 gm)
  • Chickpea flour - ½ cup (50 to 60 gms)
  • Oil – 2 tbsp
  • Asafoetida – ½ pinch
  • Cumin seeds - ½ tsp
  • Turmeric powder - ¼ tsp
  • Red chilly powder - ¼ tsp
  • Green chilies - 2 (finely
  • chopped)
  • Salt – 1 tsp or to taste
Instructions
  1. Take 250 gms spinach. Pluck the leaves and discard stalk. Wash the leaves twice with water and place in a colander for excess water to drain out completely and dry the leaves. Make a bunch of the leaves and chop it.
  2. Preheat a pan and add 1 tbsp oil to it. When the oil is hot add ½ tsp cumin seeds to it and sauté for a while. Add ½ pinch asafoetida and reduce the flame. add ¼ tsp turmeric powder, ½ tsp ginger paste, 2 finely chopped green chilies and sauté the masala for a while.
  3. Add chopped spinach leaves to the masala and mix well. Also add 1 cup water. Cover and let the spinach simmer for 1 to 2 minutes until it gets tender.
  4. Meanwhile, prepare the batter. For this, take ½ cup chickpea flour in a big bowl and add 1.5 cups of curd. Keep whisking the batter till the lumps dissolves completely. Batter is now ready. Add 3 more cups of water into it and stir to mix it really well.
  5. minutes are over,spinach is cooked well. add the prepared batter to the spinach and keep stirring constantly until the kadhi starts simmering. Keep stirring the kadhi constantly. After the kadhi simmers, reduce the flame and let it cook for 10 to 12 minutes.
  6. Add ¼ tsp red chilly powder to the kadhi. add 1 tsp salt or to taste. Mix well and let the kadhi simmer. Let the kadhi cook for 10 to 12 minutes on low flame. Keep stirring at regular intervals.
  7. For tempering, place a small pan on flame and pour 1 tsp oil into it. When the oil gets heated, add less than ¼ tsp cumin seeds and less than ¼ tsp red chilly powder into it. Tempering is now ready. Turn off the flame and pour this tempering over the kadhi.

 

Curry, Featured, Indian Regional recipe, Vegetable curry recipe

Kadai Paneer Recipe | Spicy Kadhai Paneer Curry with Thick Gravy

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Kadai Paneer Recipe | Spicy Kadhai Paneer Curry with Thick Gravy । कड़ाही पनीर

Kadhai Paneer with soft and tender paneer pieces and crunchy capsicum have made a permanent place on our menu. Kadhai Paneer has been one of the most popular curry recipes of north India. A steaming hot bowl of Kadhai Paneer with chapatti, parantha or naan make a sumptuous meal.

Here is a step by step recipe with pictues to make mouth drooling Kadhai Paneer. I am sure you will relish every bite of sumptuous Kadhai Paneer. Kadai paneer is really tempting recipe to try It can be prepared for any party or special occasion. Whenever you feel like having something devouring then try making this recipe of Kadai paneer very easily.Enjoy

Direction :

Getting Ready :

Take 300 grams paneer. Cut it in 1 inch square chunks. 1 capsicum, cut it into square chunks as well.

kadhai paneer

Take 3 tomatoes, 2 green chilies and 10 to 12 cashews grind them to make a fine paste.

kadhai paneerMaking:

Preheat a pan and heat 2 to 3 tsp oil in it. place the paneer chunks in the pan. Flip and roast the chunks until little brown from all sides . Transfer the paneer pieces to a plate.

kadhai paneer

Drop the capsicum chunks in the pan and roast them until little crunchy. Transfer them to a separate plate.

kadhai paneer

For Masala heat 2 tbsp oil in a wok. Once heated splutter ½ tsp cumin seeds. When the seeds crackle, add 1 pinch asafoetida and bring flame to minimum .Add 1/3 tsp turmeric powder, 1 tsp coriander powder and 1 tbsp dry fenugreek leaves.

kadhai paneer

Add 1 tsp ginger paste and tomato-green chilly-cashew paste followed by ¼ tsp red chilly powder. Sauté the masala till oil starts leaving it edges.

kadhai paneer

Add 1 tsp salt, less than ¼ tsp garam masala and mix well. Add ½ cup water to the masala and mix well. Drop the roasted paneer and capsicum chunks to the masala. Mix everything well.

kadhai paneer

Add some coriander leaves as well. Cover and cook the sabzi in medium-low flame for 4 to 5 minutes so that paneer and capsicum absorb the spices rightly.

kadhai paneer

After 5 minutes, Give a nice stir to the sabzi and then transfer it to another bowl.

kadhai paneerServing :

Mouth drooling and sumptuous kadai paneer is ready, garnish with some green coriander. Serve this tempting kadai paneer sabzi steaming hot with chapatti, parantha, naan or rice.
This much quantity of sabzi is sufficient for 3 to 4 family members.

kadhai paneerSuggestion:

  • We used 10 to 12 cashews for making the paste as it enhances the flavor of the curry.
  • You can use 2 tbsp soaked poppy seeds, along with tomato and make a fine paste instead of cashews.
  • Also, you can take 2 tbsp soaked melon seeds and grind them with tomato-green chilly to make a fine paste.
  • You can also add 2 to 3 tbsp cream to the masala to enhance its taste.

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Kadai Paneer Recipe | Spicy Kadhai Paneer Curry with Thick Gravy kadhai-paneer
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paneer - 300 gms
  • Capsicum - 1 (150 gms)
  • Tomatoes - 3 (250 gms)
  • Green chili - 2
  • Cashew nuts - 10 to 12
  • Oil - 2 to 3 tbsp
  • Green Coriander - 2 to 3 tbsp (finely chopped)
  • Asafoetida- 1 pinch
  • Cumin seeds - ½ tsp
  • Turmeric powder- ⅓ tsp
  • Coriander powder 1 tsp
  • Dry Fenugreek leaves - 1 tbsp
  • Ginger - 1 tsp (paste)
  • Garam Masala - Less than ¼ tsp
  • Red chili powder - ¼ tsp
  • Salt - 1 tsp or to taste
Instructions
  1. Take 300 grams paneer. Cut it in 1 inch square chunks. 1 capsicum, cut it into square chunks as well.
  2. Take 3 tomatoes, 2 green chilies and 10 to 12 cashews grind them to make a fine paste.
  3. Preheat a pan and heat 2 to 3 tsp oil in it. place the paneer chunks in the pan. Flip and roast the chunks until little brown from all sides . Transfer the paneer pieces to a plate.
  4. Drop the capsicum chunks in the pan and roast them until little crunchy. Transfer them to a separate plate.
  5. For Masala heat 2 tbsp oil in a wok. Once heated splutter ½ tsp cumin seeds. When the seeds crackle, add 1 pinch asafoetida and bring flame to minimum .Add ⅓ tsp turmeric powder, 1 tsp coriander powder and 1 tbsp dry fenugreek leaves.
  6. Add 1 tsp ginger paste and tomato-green chilly-cashew paste followed by ¼ tsp red chilly powder. Sauté the masala till oil starts leaving it edges.
  7. Add 1 tsp salt, less than ¼ tsp garam masala and mix well. Add ½ cup water to the masala and mix well. Drop the roasted paneer and capsicum chunks to the masala. Mix everything well.
  8. Add some coriander leaves as well. Cover and cook the sabzi in medium-low flame for 4 to 5 minutes so that paneer and capsicum absorb the spices rightly.
  9. After 5 minutes, Give a nice stir to the sabzi and then transfer it to another bowl.
  10. Mouth drooling and sumptuous kadai paneer is ready, garnish with some green coriander.Serve this tempting kadai paneer sabzi steaming hot with chapatti, parantha, naan or rice.This much quantity of sabzi is sufficient for 3 to 4 family members.

 

Curry, Featured, Indian Regional recipe, Vegetable Fry recipe

Arbi Masala Recipe | Arbi Ki Sukhi Sabzi । Fried Arbi recipe

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Arbi Masala Recipe | अरबी की सूखी सब्जी । Arbi Ki Sukhi Sabzi । Fried Arbi recipe

Arbi Masala is a lip smacking recipe you can relish anytime with pooris and parathas. You can take them along on trips too, it doesn’t go  stale easily. The oozing  blend of flavors will keep you drooling for more. You can have it for any meal, be it breakfast ,lunch dinner.

Here is an easy recipe with step by step pictures to make Tempting Dry Arbi Masala sabzi. Grab a bowl full of this sabzi and enjoy your food.

Direction:

Getting Ready:

Take 400 gms arbi. Wash and put the arbi to boil. Add as much water in which the arbi sink.Turn on the flame. Close the lid of cooker. Boil till single whistle.After the whistle, reduce flame. Boil it the cooker for 2 minutes on low flame.Then turn off flame. After pressure escapes from cooker, check the arbi.If soft they are ready.

fried arbi masala

Take out arbi from cooker, place in a plate and cool them.Once cool, peel with help of a knife.Keep the while part of it. Then cut them vertically.

fried arbi masalaMaking:

Add 2 to 3 tbsp mustard oil to the pan.When sufficiently hot add Add 1 tsp carom seeds,Add 1/2 pinch asafoetida, 1/2 tsp turmeric powder,2 tsp coriander powder,2 green chilies finely chopped,1/2 inch ginger piece finely chopped .Slightly roast the spices.

fried arbi masala

Add the arbis, add 1 tsp salt or to taste,add 1/2 tsp dry mango powder, 1/2 tsp red chili powder,add 1/4 tsp garam masala. Mix the spices.

fried arbi masala

Spread the arbi a little. Cover them and cook for 2 to 3 minutes on low flame.After 3 minutes check it. Flip it. When arbi are crispy, add a little green coriander to it and mix. Turn off flame,take out the arbi in a plate.

fried arbi masalaServing:

Sprinkle a little green coriander over Arbi masala to garnish and serve it with you favorite poori or paratha. You can carry along Arbi sabzi with poori or parantha wherever you travel. This sabzi stays good for 24 hour, doesn’t go stale easily.

fried arbi masalaSuggestion:

  • When you bring the arbi from the market,make sure it is round in shape and has no joints.
  • Arbi made in mustard oil tastes sumptuous though,you can take any cooking oil.
  • Keep a check on the time when you boil arbi.
    Peel arbi when it cools completely.

Save Print
Arbi Masala Recipe | Arbi Ki Sukhi Sabzi । Fried Arbi recipe fried-arbi-masala
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Taro root - 400 gms
  • Mustard oil - 2 to 3 tbsp
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Carom seeds - 1 tsp
  • Asafoetida - ½ pinch
  • Turmeric Powder - ½ tsp
  • Green chili - 2 (finely chopped )
  • Ginger - ½ inch piece (finely chopped )
  • Red chili powder - ½ tsp
  • Coriander Powder - 2 tsp
  • Dry Mango Powder - ½ tsp
  • Garam masala - ¼ tsp
  • Salt - 1 tsp or to taste
Instructions
  1. Take 400 gms arbi. Wash and put the arbi to boil. Add as much water in which the arbi sink.Turn on the flame. Close the lid of cooker. Boil till single whistle.After the whistle, reduce flame. Boil it the cooker for 2 minutes on low flame.Then turn off flame. After pressure escapes from cooker, check the arbi.If soft they are ready.
  2. Take out arbi from cooker, place in a plate and cool them.Once cool, peel with help of a knife.Keep the while part of it. Then cut them vertically.
  3. Add 2 to 3 tbsp mustard oil to the pan.When sufficiently hot add Add 1 tsp carom seeds,Add ½ pinch asafoetida, ½ tsp turmeric powder,2 tsp coriander powder,2 green chilies finely chopped,1/2 inch ginger piece finely chopped .Slightly roast the spices.
  4. Add the arbis, add 1 tsp salt or to taste,add ½ tsp dry mango powder, ½ tsp red chili powder,add ¼ tsp garam masala. Mix the spices.
  5. Spread the arbi a little. Cover them and cook for 2 to 3 minutes on low flame.After 3 minutes check it. Flip it. When arbi are crispy, add a little green coriander to it and mix. Turn off flame,take out the arbi in a plate.
  6. Sprinkle a little green coriander over Arbi masala to garnish and serve it with you favorite poori or paratha. You can carry along Arbi sabzi with poori or parantha wherever you travel. This sabzi stays good for 24 hour, doesn't go stale easily.

 

Curry, Featured, Indian Regional recipe, Vegetable Fry recipe

Khatta Meetha Karela | Sweet and Sour Stuffed Bitter Gourd

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hatta Meetha Karela | खट्टे मीठे भरवां करेले । Sweet and Sour Stuffed Bitter Gourd

Meethe Karele is one amazing recipe you should try out. Stuffed with flavorful spices these bitter gourds have a sweet and salty taste. Relish it with Chapaati, Paratha or rice. I am sure you will enjoy every bite of it. It has a unique taste and a blend of salt sugar and spices in it.

Here is step by step recipe with pictures on how to make Sweet and Sour stuffed bitter gourd. Have it for meal or dinner. Enjoy

Direction:

Getting Ready:

Wash the gourd and pat dry. Remove the stalk then peel gourds and coat them with salt and keep aside for 30 minutes.  Gather the peels (removed skin) in a plate to use them later. Also some salt in peels, mix and keep it aside.

meethe karele

Wash the gourd and peels too. Soak it in water for one more time and strain again.Repeat the process. Remove excess water.

meethe karele

Slit the gourds. Cut it vertically so that it remains joined at the bottom.

meethe karele

Making :

To make stuffing, add 2 tsp oil in pan and heat sufficiently. When sufficiently hot, add cumin seeds, asafoetida and turmeric powder into it. Now add peels of gourds and sauté for while. Sauté the peels for 2 minutes then  mix spices into it like coriander powder, fennel powder, mango powder and red chilly powder. Keep the flame low.

meethe karele

Turn off the flame and add salt and sugar as well. Mix all ingredients nicely. The stuffing is ready. Take it out in a separate bowl so that it cools down quickly.

meethe karele

Add 1 or 1.5  tsp stuffing and press gently with spoon. Remove the excess stuffing. Likewise fill all the gourds.

meethe karele

Preheat a pan and add oil to it. Make sure you use a pan with flat base. When oil is sufficiently hot , now place gourds in pan for cooking. Cover the gourds and cook for 3-4 minutes on low flame. Check after 4 minutes.

meethe karele

After 4 minutes, Flip the sides as they have roasted from beneath.Cook until they turn slightly in color from all sides and turn bit tender. Cover and cook for another 3 minutes and flip the sides later. Cover and cook for 3 minutes.

meethe karele

Once 3 minutes are done, Flip sides then cover and cook again for 3 more minutes. Cook for 2 more minutes if you find the gourds a bit uncooked. Make sure you keep the flame low. The gourds are ready. Turn off the flame and take them out in a plate. Garnish with some green coriander.

meethe karele

Serving:

Mouth watering and delectable methe karele is ready. Serve steaming hot with chapatti, parantha or poori.These can be stored in refrigerator for 6-7 days.

Suggestions :

  • Using Red chilly powder is optional.

Save Print
Khatta Meetha Karela | Sweet and Sour Stuffed Bitter Gourd meethe-karele
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bitter gourds – 8 (small sized) (400 grams)
  • Salt – 1 tsp
  • Mustard oil – 4 tbsp
  • Fennel powder – 2 tsp
  • Coriander powder – 2 tsp
  • Mango powder – 1 tsp
  • Red chilly powder – ¼ tsp
  • Salt – more than 1 tsp or 1.25 tsp (as per your taste)
  • Powdered sugar – 2.5 tsp
  • Turmeric powder – ½ tsp
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
Instructions
  1. Wash the gourd and pat dry. Remove the stalk then peel gourds and coat them with salt and keep aside for 30 minutes. Gather the peels (removed skin) in a plate to use them later. Also some salt in peels, mix and keep it aside.
  2. Wash the gourd and peels too. Soak it in water for one more time and strain again.Repeat the process. Remove excess water.
  3. Slit the gourds. Cut it vertically so that it remains joined at the bottom.
  4. To make stuffing, add 2 tsp oil in pan and heat sufficiently. When sufficiently hot, add cumin seeds, asafoetida and turmeric powder into it. Now add peels of gourds and sauté for while. Sauté the peels for 2 minutes then mix spices into it like coriander powder, fennel powder, mango powder and red chilly powder. Keep the flame low.
  5. Turn off the flame and add salt and sugar as well. Mix all ingredients nicely. The stuffing is ready. Take it out in a separate bowl so that it cools down quickly.
  6. Add 1 or 1.5 tsp stuffing and press gently with spoon. Remove the excess stuffing. Likewise fill all the gourds.
  7. Preheat a pan and add oil to it. Make sure you use a pan with flat base. When oil is sufficiently hot , now place gourds in pan for cooking. Cover the gourds and cook for 3-4 minutes on low flame. Check after 4 minutes.
  8. After 4 minutes, Flip the sides as they have roasted from beneath. Cook until they turn slightly in color from all sides and turn bit tender. Cover and cook for another 3 minutes and flip the sides later. Cover and cook for 3 minutes.
  9. Once 3 minutes are done, Flip sides then cover and cook again for 3 more minutes. Cook for 2 more minutes if you find the gourds a bit uncooked. Make sure you keep the flame low. The gourds are ready. Turn off the flame and take them out in a plate. Garnish with some green coriander.

 

Curry, Featured, Indian Regional recipe, Vegetable curry recipe

Basic Gravies for Curry – Part 1 । Vegetarian Curries and Gravies

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Basic Gravies for Curry – Part 1 । – 1 । Vegetarian Curries and Gravies

Curry recipes are prepared in our kitchen on daily basis. You can try to make different curries every time to get different taste. You can add or subtract anything from the traditional method of preparing the curry and give it a different taste. Normally we use tomato,cream, cashews sesame,poppy seeds to make curry.Prepare curries with different flavors and have a delightful meal.

Here is an easy recipe with step by step pictures to make various curries. I am sure you will enjoy these easy recipes for sure. Make curry from these gravies  and relish it with Chapati, Paratha, rice.

Direction :

Getting Ready Tomato Gravy:

Take 2 tomatoes, ½ inch ginger baton and 1 green chili and make a paste.

gravy recipeMaking  Tomato gravy :

Turn on the flame and heat a pan. Add 2 tsp oil to the pan. Once sufficiently hot, add ¼ tsp cumin seeds, ½ pinch of asafoetida. Keep flame low, ¼ tsp turmeric powder, 1 tsp coriander powder and sauté the masala for a while. Add tomato-ginger-green chili paste, followed ¼ tsp red chili powder. Stir well to roast masala.

gravy recipeAdd ½ to ¾ cup of water as the desired consistency of gravy. Prepare the gravy, add the peeled and boiled potatoes or add boiled arbi. Add some salt, garam masala and some green coriander, sabzi is ready. Add 1/3 tsp salt and ¼ tsp garam masala. Turn off the flame. Transfer the gravy to the bowl. Add fried potatoes to the gravy.

gravy recipeGetting Ready Curd Gravy:

Take ½ cup whisked curd and 1 tsp chickpea flour for making the gravy. Mix well until lumps dissolve.

gravy recipeMaking Curd Gravy:

Take a pan, add 2 tsp oil to the pan.  When oil is sufficiently hot add ¼ tsp cumin seeds. Add less than ½ pinch of asafoetida. Keep flame low. Add ¼ tsp turmeric powder, ½ tsp coriander powder, add ¼ tsp red chili powder and sauté the masala for a while.

gravy recipeAdd chickpea flour mixed curd. Cook until it simmers. Add ½ to ¾ cup of water as the desired consistency of gravy. Keep stirring constantly until the gravy starts simmering again. add 1 to 2 finely chopped green chilies. add ¼ tsp salt or to taste. Simmer for 2 more minutes. Add some green coriander. Turn off the flame. Transfer the gravy to the bowl. Add pakoris to the gravy.

gravy recipeGetting Ready Cashew Poppy seeds gravy:

Take the poppy seeds and the soak in water for up to an hour and grind later.Similarly grind the cashews as well.

gravy recipeMaking for Cashew Poppy seeds gravy:

Heat a pan and Add 3 to 4 tsp oil to it. When oil is sufficiently hot, add ¼ tsp cumin seeds to it and sauté. Add ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low.

gravy recipe

Add cashew paste and poppy seed paste (2 tbsp cashew paste and 2 tbsp poppy seed paste.) Stir and sauté the masala until oil starts leaving the edges of masala. Add ½ to ¾ cup of water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, 1/3 tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 3 to 4 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried paneer to the gravy.

gravy recipeGetting Ready Mawa Gravy :

Take 2 tomatoes, ½ inch ginger baton and 1 green chili and make tomato green chili ginger paste.

gravy recipeMaking for Mawa Gravy:

Turn on the flame and heat the pan. Add 4 tsp or 2 tbsp oil to the pan. When oil is sufficiently hot, add ¼ tsp cumin powder, ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low.

gravy recipe

Take 50 grams of mawa, add it to the gravy and sauté it along with the masala for a while. Add ½ to ¾ cup  water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, 1/3 tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 4 to 5 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried brinjals to the prepared gravy.

gravy recipeServing:

Lip smacking and easy to make gravies are here. You can make these anytime and have a delicious meal on your platter.You can add  tomato gravy to make variety of curry recipes such as potatoes or arbi. Curd gravy is generally used for making the potatoes, arbi or prepare pakoris from any lentil and add them to the gravy. Cashew and poppy seeds gravy gravy can be used for making any koftas, paneer or add any fried veggies to this gravy. You can add fried brinjals to the mawa gravy. Make curry from these gravies  and relish it with Chapati, Paratha, rice.

gravy recipeSuggestions:

  • We can also make gravy without mixing the chickpea flour but if we mix curd to the chickpea flour first then it prevents the curd from coagulating and also gravy gets little dense.
  • You can also prepare tempering with the green chilies and then add them to the curd gravy.
  • Keep note that salt is added in the end while making curd gravy with curd when the gravy starts simmering. If we add salt initially then the curd can coagulate.
  • We used poppy seeds and cashews paste but you can also use melon seeds paste. Or prepare gravy alone with the melon seeds paste or cashew paste or poppy seeds paste.
  • You can also mix all these three dry fruits for making the gravy as well.

Save Print
Basic Gravies for Curry । Vegetarian Curries and Gravies - Part 1 gravy-part-1
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Tomato gravy:
  • Tomatoes - 2 (150 gms)
  • Ginger - ½ inch piece
  • Green Chili - 1
  • Oil - 2 tsp
  • Cumin seeds- ¼ tsp
  • Asafoetida - ½ pinch
  • Turmeric powder - ¼ tsp
  • Coriander powder - 1 tsp
  • Red chili powder- ¼ tsp
  • Salt - ⅓ tsp (or to taste)
  • Garam Masala - ¼ tsp
  • Green coriander- 2 to 3 (finely chopped)
  • Curd Gravy:
  • Whisked curd - ½ cup
  • Chickpea flour - 1 tsp
  • Oil - 2 tsp
  • Cumin seeds - ¼ tsp
  • Asafoetida- Less than ½ pinch
  • Turmeric powder - ¼ tsp
  • Coriander Powder - ½ tsp
  • Red chili powder - ¼ tsp
  • Green chili - 2 (finely chopped)
  • Salt - ¼ tsp or to taste
  • Green coriander- 2 to 3 (finely chopped)
  • Cashew - Poppy seeds gravy:
  • Cashew Paste - 2 tbsp
  • Poppy Seeds paste- 2 tbsp
  • Oil- 3 to 4 tsp
  • Cumin seeds - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Coriander powder - 1 tsp
  • Tomatoes - 2 (150 gms)
  • Ginger- ½ inch piece
  • Green chili - 1
  • Red chili powder - ¼ tsp
  • Garam masala - ¼ tsp
  • Salt- ⅓ tsp or to taste
  • Green Coriander -2 to 3 (finely chopped)
  • Mawa Gravy:
  • Mawa - 50 gms
  • Oil - 4 tsp
  • Roasted Cumin - ¼ tsp
  • Turmeric Powder- ¼ tsp
  • Coriander powder - 1 tsp
  • Tomatoes - 2 (150 gms)
  • Ginger - ½ inch piece
  • Green chili - 1
  • Red chili powder - ¼ tsp
  • Garam masala - ¼ tsp
  • Green Coriander- 2 to 3 (finely chopped)
Instructions
  1. Tomato Gravy :
  2. Take 2 tomatoes, ½ inch ginger baton and 1green chili and make a paste.
  3. Turn on the flame and heat a pan. Add 2 tsp oil to the pan. Once sufficiently hot, add ¼ tsp cumin seeds, ½ pinch of asafoetida. Keep flame low, ¼ tsp turmeric powder, 1 tsp coriander powder and sauté the masala for a while. Add tomato-ginger-green chili paste, followed ¼ tsp red chili powder. Stir well to roast masala.
  4. Add ½ to ¾ cup of water as the desired consistency of gravy. Prepare the gravy, add the peeled and boiled potatoes or add boiled arbi. Add some salt, garam masala and some green coriander, sabzi is ready. Add ⅓ tsp salt and ¼ tsp garam masala. Turn off the flame. Transfer the gravy to the bowl. Add fried potatoes to the gravy.
  5. Curd Gravy:
  6. Take ½ cup whisked curd and 1 tsp chickpea flour for making the gravy. Mix well until lumps dissolve.
  7. Take a pan, add 2 tsp oil to the pan. When oil is sufficiently hot add ¼ tsp cumin seeds. Add less than ½ pinch of asafoetida. Keep flame low. Add ¼ tsp turmeric powder, ½ tsp coriander powder, add ¼ tsp red chili powder and sauté the masala for a while.
  8. Add chickpea flour mixed curd. Cook until it simmers. Add ½ to ¾ cup of water as the desired consistency of gravy. Keep stirring constantly until the gravy starts simmering again. add 1 to 2 finely chopped green chilies. add ¼ tsp salt or to taste. Simmer for 2 more minutes. Add some green coriander. Turn off the flame. Transfer the gravy to the bowl. Add pakoris to the gravy.
  9. Cashew - Poppy seeds gravy
  10. Take the poppy seeds and the soak in water for up to an hour and grind later.
  11. Similarly grind the cashews as well.
  12. Heat a pan and Add 3 to 4 tsp oil to it. When oil is sufficiently hot, add ¼ tsp cumin seeds to it and sauté. Add ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low
  13. Add cashew paste and poppy seed paste (2 tbsp cashew paste and 2 tbsp poppy seed paste.) Stir and sauté the masala until oil starts leaving the edges of masala. Add ½ to ¾ cup of water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, ⅓ tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 3 to 4 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried paneer to the gravy.
  14. Getting Ready Mawa Gravy
  15. Take 2 tomatoes, ½ inch ginger baton and 1 green chili and make tomato green chili ginger paste.
  16. Turn on the flame and heat the pan. Add 4 tsp or 2 tbsp oil to the pan. When oil is sufficiently hot, add ¼ tsp cumin powder, ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low.
  17. Take 50 grams of mawa, add it to the gravy and sauté it along with the masala for a while. Add ½ to ¾ cup water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, ⅓ tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 4 to 5 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried brinjals to the prepared gravy.
  18. Serving
  19. Lip smacking and easy to make gravies are here. You can make these anytime and have a delicious meal on your platter.You can add tomato gravy to make variety of curry recipes such as potatoes or arbi. Curd gravy is generally used for making the potatoes, arbi or prepare pakoris from any lentil and add them to the gravy. Cashew and poppy seeds gravy gravy can be used for making any koftas, paneer or add any fried veggies to this gravy. You can add fried brinjals to the mawa gravy. Make curry from these gravies and relish it with Chapati, Paratha, rice.

 

 

Curry, Featured, Indian Regional recipe, North Indian recipe, Vegetable Fry recipe

Jeera Aloo Recipe – Stir Fry Boiled Aloo with Zeera

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Jeera Aloo Recipe – Stir Fry Boiled Aloo with Zeera

Jeera aloo is a quick and easy to prepare stir fry recipe which taste super tempting and delicious. This preparation of boiled potatoes sauteed in few spices is the simplest delectable sabzi that will surely placate your palate and taste buds.

Jeera aloo makes a perfect stir fry for lunch box along with chapatti, paranthas, naan or poori. The balanced mixture of spices and tempting aroma makes  it simply irresistible. So, here is a quick recipe with step by step pictures and detailed recipe. Try out and relish eating!

Directions

Getting ready:

Cut the potatoes into 4 small chunks, place them in a bowl.

aloo jeera sabziMaking:

Place a pan on flame and pour 2 tbsp oil into it. When the oil gets heated, add cumin seeds and asafoetida into it. After sauteing cumin seeds, add turmeric powder, coriander powder, green chilies, ginger, dry fenugreek leaves and red chilly powder into it. Saute the spices for a while.

aloo jeera sabzi recipe

Now add chopped potatoes into the masala followed by salt, garam masala and dry mango powder. Mix everything really well and fry everything for 3-4 minutes by keep stirring constantly.

aloo jeera sabzi recipe

Everything is now mixed well, add some green coriander into it. Turn off the flame and mix it really well. Jeera aloo is now ready to serve.

aloo jeera sabzi recipeServing:

Serve this lip-smacking and mouth-drooling jeera aloo steaming hot along with chapatti, parantha or naan. Enjoy!

Save Print
Jeera Aloo Recipe - Stir Fry Boiled Aloo with Zeeraaloo jeera sabzi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 400 grams (medium) (boiled & peeled)
  • Oil – 2-3 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Red chilly powder - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Dry mango powder - ½ tsp
  • Cumin seeds – 1 tsp
  • Ginger baton – 1 inch (grated)
  • Coriander powder – 1 tsp
  • Garam masala – less than ¼ tsp
  • Salt – 1 tsp or to taste
  • Green chilies – 2 (slit)
  • Dry fenugreek leaves – 1 tbsp
  • Asafoetida – 1-2 pinches
Instructions
  1. Directions
  2. Cut the potatoes into 4 small chunks, place them in a bowl. Place a pan on flame and pour 2 tbsp oil into it. When the oil gets heated, add cumin seeds and asafoetida into it.
  3. After sauteing cumin seeds, add turmeric powder, coriander powder, green chilies, ginger, dry fenugreek leaves and red chilly powder into it. Saute the spices for a while.
  4. Now add chopped potatoes into the masala followed by salt, garam masala and dry mango powder. Mix everything really well and fry everything for 3-4 minutes by keep stirring constantly.
  5. Everything is now mixed well, add some green coriander into it. Turn off the flame and mix it really well. Jeera aloo is now ready to serve.Serve this lip-smacking and mouth-drooling jeera aloo steaming hot along with chapatti, parantha or naan. Enjoy!