Category Archives: Vegetable Fry recipe

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!

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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!

 

Curry, Featured, Indian Regional recipe, South Indian recipe, Traditional Indian recipe, Vegetable Fry recipe

Green Beans With Coconut Recipe – Beans Thoran – Beans Stir Fry – Beans Poriyal

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Green Beans With Coconut Recipe – Beans Thoran – Beans Stir Fry – Beans Poriyal

Green beans coconut fry is super tempting and delicious stir fry from the Southern cuisine. It is prepared with french beans and grated coconut. Few spices add up the spice and flavors in the sabzi.

Making this beans poriyal is really easy and simple. This beans thoran sabzi is a healthy vegan side dish which can be prepared in very short notice. So, here is quick and easy recipe for south Indian side dish Beans poriyal, with step by step pictures and detailed information.

Directions

Getting ready:

Wash the french beans thoroughly with water, drain out the excess water and allow them to dry out completely. Now remove the stalks from the sides of all the french beans and place them in another bowl.

bean poriyal recipe

Make a bunch of 8-10 beans and chop them into ½ – ¾ inch small pieces using a knife or chopping board. Likewise, chop the rest of the french beans.

beans poriyal recipeMaking:

Place a pan on flame and pour oil into it. When the oil gets heated, add cumin seeds and red mustard seeds into it. After sauteing them, add asafoetida, turmeric powder, ginger, green chilly and coriander powder into it. Mix everything really well and saute the masala for a while. You can use only cumin seeds or red mustard seeds or use both of them as desired.

beans poriyalNow add chopped french beans into the masala along with salt and red chilly powder. Mix everything really well. Cover the pan and cook the sabzi for 4-5 minutes on low flame.

beans poriyal recipe

After 5 minutes, remove the lid. Stir the sabzi, beans have turned crunchy. Don’t overcook the beans. Add dry mango powder and grated coconut into it. Mix everything really well and cook the sabzi for 1-2 minutes by stirring constantly.

beans poriyal recipe

Green beans with coconut is now ready, turn off the flame and transfer it to a plate.

beans poriyal sabziServing:

Serve this lip-smacking and mouth-drooling green beans with coconut steaming hot as an accompaniment along with chapatti, parantha, naan or rice. Enjoy!

  • For 4-5 members

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Green Beans With Coconut Recipe - Beans Poriyal green beans with coconut
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • French beans – 250 grams
  • Coconut - ½ cup (shredded)
  • Oil – 2 tbsp
  • Cumin seeds - ¼ tsp
  • Red mustard seeds - ¼ tsp
  • Coriander powder – 1 tsp
  • Salt - ¾ tsp or to taste
  • Green chilly – 1 (finely chopped)
  • Ginger baton - ½ inch (grated)
  • Red chilly powder - ¼ tsp
  • Asafoetida – 1 pinch
  • Dry mango powder - ¼ tsp
  • Turmeric powder - ¼ tsp
Instructions
  1. Wash the french beans thoroughly with water, drain out the excess water and allow them to dry out completely. Now remove the stalks from the sides of all the french beans and place them in another bowl. Make a bunch of 8-10 beans and chop them into ½ - ¾ inch small pieces using a knife or chopping board. Likewise, chop the rest of the french beans.
  2. Place a pan on flame and pour oil into it. When the oil gets heated, add cumin seeds and red mustard seeds into it. After sauteing them, add asafoetida, turmeric powder, ginger, green chilly and coriander powder into it. Mix everything really well and saute the masala for a while. You can use only cumin seeds or red mustard seeds or use both of them as desired.
  3. Now add chopped french beans into the masala along with salt and red chilly powder. Mix everything really well. Cover the pan and cook the sabzi for 4-5 minutes on low flame.
  4. After 5 minutes, remove the lid. Stir the sabzi, beans have turned crunchy. Don't overcook the beans. Add dry mango powder and grated coconut into it. Mix everything really well and cook the sabzi for 1-2 minutes by stirring constantly.
  5. Green beans with coconut is now ready, turn off the flame and transfer it to a plate. Serve this lip-smacking and mouth-drooling green beans with coconut steaming hot as an accompaniment along with chapatti, parantha, naan or rice. Enjoy!

 

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

Baingan Bharta Recipe – How to make Roasted Eggplant

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Baingan Bharta Recipe  – How to make Roasted Eggplant

Baingan Bharta is one of the favorite North Indian cuisine. Even those who don’t like it will relish eating Baingan Bharta for sure. You can make this delicious dish in very less time with ingredients like Brinjal, tomatoes,  spices and green coriander.

Here is an easy recipe with step by step pictures to make this amazing side dish. Serve this delicious and lip-smacking baingan bharta steaming hot along with chapatti, parantha, naan or rice. Enjoy!

Direction:

Getting ready:

Take a brinjal ( 500 grams). Coat the brinjal with some oil prior roasting it.Eggplant bharta

Take 3 tomatoes ( chopped roughly ) , ½ inch ginger piece, cut in rough chunks, 2 green chilies, cut them into half for  masala. Add all to mixer jar and grind it. Transfer it to a bowl.Eggplant bhartaMaking :

Make a cut from the knife over the brinjal and add ½ pinch asafoetida inside it. Turn it around and mark 3 more cuts. Add some more asafoetida in each cut.eggplant bharta

Turn on the flame and place a net stand over it. Then keep the brinjal over this stand. Keep turning around the brinjal and roast each side nicely. After a while press and check if it has turned tender. Turn of the flame. It takes 10 minute to roast the brinjal.eggplant bharta

Once the brinjal is roasted well, place it on a plate. Let it cool a little and then peel of its skin. Remove the roasted black skin from it.

eggplant bhartaFor preparing the masala heat 2 tbsp oil in a pan and let it heat sufficiently then add the remaining asafoetida, ½ tsp cumin seeds, ½ tsp turmeric powder, and 1 tsp coriander powder and reduce the flame to prevent the spices from browning. Also add less than ½ piece of ginger (finely chopped).eggplant bharta Sauté the masala for a while ,and then add ground tomato-ginger-green chili paste, followed by ¼ tsp red chili powder. Sauté the masala until oil starts separating from it.Keep stirring the masala at regular intervals and keep the flame medium.

eggplant bharta Once the masala is ready, add ¼ tsp garam masala and 1 tsp salt. Cut the roasted brinjal and add to the masala. Also add some green coriander and mix thoroughly. Cook for 3 to 4 minutes on low flame so that brinjal absorbs all the spices.

eggplant bharta Serving :

Once the bharta is ready, transfer it to a plate. Lip smacking and super tempting brinjal bharta is now ready. Garnish with some green coriander sprigs. Serve this scrumptious eggplant bharta with chapatti, naan, paranthas or rice. This much quantity of bharta is sufficient for 3 to 4 family members. eggplant bharta Suggestion:

  • While selecting brinjal from the market make sure that it soft. Press it down with your hand while selecting. If it is been pressed down easily. Eggplant is soft enough and is also dark in color.The stalk color should be nice green in color. It should be fresh.
  • Coating the brinjal with some oil prior roasting it, helps in roasting it nicely and it gets easy to remove the skin from it.
  • Don’t use too much quantity of asafoetida while filling the brinjal.
  • We have used mustard oil here in this recipe as it enhances the taste. You can also use any other cooking oil.
  • If you prefer eating spicier then you can adjust the quantity of red chili powder.
  • We have used finely chopped ginger here as they taste good while consuming the sabzi.But if you don’t like it finely chopped then grind the whole ginger along with tomatoes.

 

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Baingan Bharta Recipe - बैंगन का भर्ता - How to make Roasted Eggplantroasted eggplant
Author: 
Recipe type: main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Eggplant- 1 (500 grams)
  • Tomatoes – 2 ( 150 gms)
  • Ginger- ½ inch piece
  • Green chili – 2
  • Mustard oil – 2 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
  • Garam Masala – ¼ tsp
  • Salt – 1 tsp or to taste
  • Ginger – ½ inch piece ( finely chopped )
Instructions
  1. Take a brinjal ( 500 grams). Coat the brinjal with some oil prior roasting it.
  2. Take 3 tomatoes ( chopped roughly ) , ½ inch ginger piece, cut in rough chunks, 2 green chilies, cut them into half for masala. Add all to mixer jar and grind it. Transfer it to a bowl.
  3. Make a cut from the knife over the brinjal and add ½ pinch asafoetida inside it. Turn it around and mark 3 more cuts. Add some more asafoetida in each cut.
  4. Turn on the flame and place a net stand over it. Then keep the brinjal over this stand. Keep turning around the brinjal and roast each side nicely. After a while press and check if it has turned tender. Turn of the flame. It takes 10 minute to roast the brinjal.
  5. Once the brinjal is roasted well, place it on a plate. Let it cool a little and then peel of its skin. Remove the roasted black skin from it.
  6. For preparing the masala heat 2 tbsp oil in a pan and let it heat sufficiently then add the remaining asafoetida, ½ tsp cumin seeds, ½ tsp turmeric powder, and 1 tsp coriander powder and reduce the flame to prevent the spices from browning. Also add less than ½ piece of ginger (finely chopped).
  7. Sauté the masala for a while ,and then add ground tomato-ginger-green chili paste, followed by ¼ tsp red chili powder. Sauté the masala until oil starts separating from it.
  8. Keep stirring the masala at regular intervals and keep the flame medium.
  9. Once the masala is ready, add ¼ tsp garam masala and 1 tsp salt. Cut the roasted brinjal and add to the masala. Also add some green coriander and mix thoroughly. Cook for 3 to 4 minutes on low flame so that brinjal absorbs all the spices.
  10. Once the bharta is ready, transfer it to a plate. Lip smacking and super tempting brinjal bharta is now ready. Garnish with some green coriander sprigs. Serve this scrumptious eggplant bharta with chapatti, naan, paranthas or rice. This much quantity of bharta is sufficient for 3 to 4 family members.

 

 

Featured, Vegetable Fry recipe

Bharwan Karela – How to make Stuffed Karela – Stuffed Bitter Melon

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Bharwan Karela- How to make Stuffed Karela – Stuffed Bitter Melon

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 is all that is needed to make this recipe. 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 bharwa karela with these easy to follow step-by-step instructions and pictures. Enjoy!

Direction :

Getting Ready :

Take small sized 250 grams Bitter gourd. Wash it then dry them. Cut the ends of the bitter gourd then scrap them.

stuffed karela

Slit the bitter gourd vertically, Make sure the lower end of the bitter gourd is intact.

stuffed karela

Scrap out the pulp and the seeds from it with a knife. Scrap all the bitter gourds likewise.

stuffed karela Making :

Use ¾ tsp of salt to cover up the bitter gourd in and out. Use the rest of the salt and mix it with the scraped out pulp and seeds and keep it for 10 to 15 minutes until they perspirates , so that the bitterness goes away.

stuffed karela

After 15 minutes, dip the bitter gourd in water and wash it well. Squeeze the extra water from it . Wash all the bitter gourds likewise. Then wash the scraping and the pulp too. Strain it through a strainer. Place the pulp back into the bowl and wash them once again.  Press the pulp through the strainer and drain the extra water.

stuffed karela

To prepare the masala for the stuffing , heat the pan, add to tsp oil to it. Let the oil heat up. Once heated add ½ tsp cumin seeds, ½ pinch asafoetida, 1/3 tsp turmeric powder, then add the pulp, roast all ingredients well. Also add finely chopped raw mango, 2 tsp fennel seeds powder, ¼ tsp red chili powder and ¾ tsp salt. Roast the stuffing for 1 minute.

stuffed karela

Once the stuffing is ready, take it out in a plate. To stuff the bitter gourds, open them and fill the stuffing , Press it with a spoon.

stuffed karela

To cook the Bitter gourds , heat a pan. Add 3 tbsp oil to it. Place the bitter gourds in the pan. Make sure you keep the flame low. Cover and cook the bitter gourd for 2 minutes.

stuffed karela

After 2 minutes check the bitter gourd. The bitter gourd is roasted from below, flip it so that the bitter gourd is roasted well on all sides. Cover the bitter gourd again for 2 minutes. Check the bitter gourd again.

stuffed karela

Bitter gourds are golden brown and roasted from all sides.  Place them out in a plate. Luscious Stuffed Bitter Gourds are ready. Garnish them with a little green coriander. You can relish this amazing side dish with poori , paratha , chapatti or rice.

stuffed karela Suggestion :

  • You can use 1 tsp dry mango powder instead of raw mango if desired.
  • You can use any cooking oil if desired.
  • Stuffed Bitter Gourds  can also be carried along with poori while you travel.

Save Print
Bharwan Karela - How to make Stuffed Karela - Stuffed Bitter Melonstuffed karela
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bitter Gourd – 250 grams
  • Mustard oil - 3 to 4 tbsp ( You can use any cooking oil )
  • Asafoetida- ½ pinch
  • Cumin Seeds- ½ tsp
  • Red Chili Powder- ¼ tsp
  • Green Coriander – 1 to 2 tbsp
  • Raw Mango – 2 tbsp ( finely chopped )
  • Fennel powder- 2 tsp
  • Coriander powder- 2 tsp
  • Turmeric powder- ⅓ tsp
  • Salt – 1.5 tsp ( or to taste )
Instructions
  1. Take small sized 250 grams Bitter gourd. Wash it then dry them. Cut the ends of the bitter gourd then scrap them.
  2. Slit the bitter gourd vertically, Make sure the lower end of the bitter gourd is intact.
  3. Scrap out the pulp and the seeds from it with a knife. Scrap all the bitter gourds likewise.
  4. Use ¾ tsp of salt to cover up the bitter gourd in and out. Use the rest of the salt and mix it with the scraped out pulp and seeds and keep it for 10 to 15 minutes until they perspirates , so that the bitterness goes away.
  5. After 15 minutes, dip the bitter gourd in water and wash it well. Squeeze the extra water from it . Wash all the bitter gourds likewise. Then wash the scraping and the pulp too. Strain it through a strainer. Place the pulp back into the bowl and wash them once again. Press the pulp through the strainer and drain the extra water.
  6. To prepare the masala for the stuffing , heat the pan, add to tsp oil to it. Let the oil heat up. Once heated add ½ tsp cumin seeds, ½ pinch asafoetida, ⅓ tsp turmeric powder, then add the pulp, roast all ingredients well. Also add finely chopped raw mango, 2 tsp fennel seeds powder, ¼ tsp red chili powder and ¾ tsp salt. Roast the stuffing for 1 minute.
  7. Once the stuffing is ready, take it out in a plate. To stuff the bitter gourds, open them and fill the stuffing , Press it with a spoon.
  8. To cook the Bitter gourds , heat a pan. Add 3 tbsp oil to it. Place the bitter gourds in the pan. Make sure you keep the flame low. Cover and cook the bitter gourd for 2 minutes.
  9. After 2 minutes check the bitter gourd. The bitter gourd is roasted from below, flip it so that the bitter gourd is roasted well on all sides. Cover the bitter gourd again for 2 minutes. Check the bitter gourd again.
  10. Bitter gourds are golden brown and roasted from all sides. Place them out in a plate. Luscious Stuffed Bitter Gourds are ready. Garnish them with a little green coriander. You can relish this amazing side dish with poori , paratha , chapatti or rice.

 

Featured, Vegetable curry recipe, Vegetable Fry recipe

Palak Soya Bhurji – Spinach Soya Granules Keema

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Palak Soya Bhurji – Spinach Soya Granules Keema

Palak soya bhurji is a unique yet super scrumptious way to give your meals a different taste and flavor. Iron, Mineral and Protein enriched soya spinach bhurji makes a perfect side assortment to our meals. The well chosen combination of spices and spinach-soya chunks makes this sabzi really tempting.

This sabzi is healthy and highly nutritious, so do give it your kids. Pack it in tiffin or stuff this sabzi into the chapattis, they will devour eating it for sure. Here is the easy and simple to prepare recipe with step by step pictures and detailed method of cooking. Enjoy!

Direction:

Getting ready :

Chop the spinach leaves and soya chunks.

palak soya chunks

Make fine paste of tomato, green chilly and ginger.

palak soya chunks

Make 3-4 pieces of one soya chunk. Grind the soya chunks in mortar pestle. Then take out the grounded soya chunks in a bowl.

palak soya chunks Making :

Pre heat a pan and add oil into it. When the oil is sufficiently hot then add grounded soya chunks into it. Sauté it for few minutes on low flame until there is slight change in color. Stir it constantly and cook. As the chunks turn brown in color, add 1 cup water to it. Cover and cook it on low flame.

palak soya chunks

Place a pan on flame. Add a little oil into it to sauté the masala. Add cumin seeds to the oil. Also add asafoetida, turmeric powder, coriander powder and sauté for few seconds..Then add tomato-ginger-green chilly paste. Also add red chilies. Sauté the masala well until the oil starts separating from it. Make sure you stir it at regular intervals and keep the flame low. Cook until water evaporates completely from it. Then cover it .

palak soya chunks

Add dry fenugreek leaves to the masala. Also check  if the chunks have turned puffy and have absorbed the water. Add the sauté masala in the soya chunks. Mix it well.

palak soya chunks

Add the spinach to it. Also add salt, garam masala and mix all ingredients really well. Cover and cook it for 2-3 minutes. Then check after 3 minutes. To evaporate the rest of the water, cook the sabzi on high flame for 1 minute as it is. Stir at regular interval. Add chopped green coriander. Sabzi is ready, turn off the flame and take it out in a plate.

palak soya chunksServing:

Sumptuous Palak Soya Bhurji is ready to be relished. Garnish with some green coriander leaves. Serve steaming hot sabzi with chapatti, parantha or naan.  This much quantity of sabzi can be served as side dish to 4-5 family members.

palak soya chunks Suggestions:

 

  • Make sure masala doesn’t get burnt.
  • You can also make sabzi as per your taste.
  • If you prefer eating less spicy than remove green chilly from the ingredients.But if you like eating green chilies then remove garam masala and red chilly powder for less spicy sabzi.
  • If you prefer eating spicier sabzi then add red chilly powder in more quantity.

 

Save Print
Palak Soya Bhurji - Spinach Soya Granules Keemapalak soya bhurji
Author: 
Recipe type: main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Spinach – 250 grams
  • Soy chunks – 1 cup (50 grams)
  • Tomato – 3 (200 grams)
  • Green chilly – 1
  • Ginger – ½ inch baton
  • Refined oil – 2 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Asafoetida – 1 pinch
  • Cumin seeds – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Coriander powder – ½ tsp
  • Salt – ¾ tsp (less than ¼ tsp) (as per taste)
  • Garam masala – less than ¼ tsp
  • Red chilly powder – less than ¼ tsp
  • Dry fenugreek leaves – 1 tbsp
Instructions
  1. Direction:
  2. Chop the spinach leaves and soya chunks.
  3. Make fine paste of tomato, green chilly and ginger.
  4. Make 3-4 pieces of one soya chunk. Grind the soya chunks in mortar pestle. Then take out the grounded soya chunks in a bowl.
  5. Pre heat a pan and add oil into it. When the oil is sufficiently hot then add grounded soya chunks into it. Sauté it for few minutes on low flame until there is slight change in color. Stir it constantly and cook. As the chunks turn brown in color, add 1 cup water to it. Cover and cook it on low flame.
  6. Place a pan on flame. Add a little oil into it to sauté the masala. Add cumin seeds to the oil. Also add asafoetida, turmeric powder, coriander powder and sauté for few seconds..
  7. Then add tomato-ginger-green chilly paste. Also add red chilies. Sauté the masala well until the oil starts separating from it. Make sure you stir it at regular intervals and keep the flame low. Cook until water evaporates completely from it. Cover it .
  8. Add dry fenugreek leaves to the masala. Also check if the chunks have turned puffy and have absorbed the water. Add the sauté masala in the soya chunks. Mix it well.
  9. Add the spinach to it. Also add salt, garam masala and mix all ingredients really well. Cover and cook it for 2-3 minutes. Then check after 3 minutes. To evaporate the rest of the water, cook the sabzi on high flame for 1 minute as it is. Stir at regular interval. Add chopped green coriander. Sabzi is ready, turn off the flame and take it out in a plate.
  10. Sumptuous Palak Soya Bhurji is ready to be relished. Garnish with some green coriander leaves. Serve steaming hot sabzi with chapatti, parantha or naan. This much quantity of sabzi can be served as side dish to 4-5 family members.

Curry, Featured, Saag Recipe, Vegetable curry recipe, Vegetable Fry recipe

Palak Mangodi recipe – Spinach Curry with Mangodi

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Palak Mangodi recipe – Spinach Curry with Mangodi

Palak Mangodi is a lip smacking variation in the usually simple Palak recipe. The mangodi drenched in spinach gravy are not only healthy but also look very appetizing . Enjoy a bowl full of Palak mangodi for lunch or dinner. I am sure it will satisfy your hunger pangs.

Here is a quick and easy recipe with pictures to make Yummy Palak Mangodi sabzi and have a delightful meal. Garnish this nutritious and tantalizing spinach curry with mangodi with some green coriander sprigs and serve it steaming hot along with chapatti, parantha or rice.

Directions

Getting ready:

Pluck the soft spinach leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. To boil the spinach, heat a vessel and put the spinach leaves into it along with 3-4 tbsp of water. Let it cook for 3-4 minutes and stir it in-between. Now turn off the flame and drain out the excess water and prepare puree of it in mixer grinder. Transfer spinach puree in a bowl.

palak mangodi

Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.

palak mangodi Making:

Place a cooker on flame and pour 2-3 tsp of oil into it. Add the mangodi into it and saute them by stirring constantly until they turn golden brown in colour.

palak mangodi

Pour a cup of water into it followed by ½ tsp salt. Mix it properly. Put the lid on and cook the mangodi until the cooker releases a whistle then reduce the flame to low and cook it for 3-4 minutes. After 4 minutes, turn off the flame and let the pressure escape on its own.

palak mangodi

Meanwhile, prepare the spinach gravy. Place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, add cumin seeds, asafoetida, turmeric powder and coriander powder. Saute the spices on low flame to prevent them from burning.

palak mangodi

After that, add tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala until the oil starts separating from its edges.

palak mangodi
Oil has started leaving from the sides of the masala, add spinach puree, boiled mangodi along with its water, salt and green coriander. Mix everything really well and cook the curry for 1-2 minutes in open so that the mangodi absorbs the spices really well.

palak mangodi

Spinach curry with mangodi is now ready, turn off the flame and transfer it to a bowl.

palak mangodi Serving:

Garnish this nutritious and tantalizing spinach curry with mangodi with some green coriander sprigs and serve it steaming hot along with chapatti, parantha or rice.

palak mangodi

Save Print
Palak Mangodi recipe - Spinach Curry with Mangodipalak mangodi
Author: 
Recipe type: main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Spinach – 250 grams
  • Mangodi - ½ cup (50 grams)
  • Tomatoes – 2
  • Green chilies – 2
  • Ginger baton - ½ inch
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – 2-3 tbsp
  • Cumin seeds - ½ tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – less than ¼ tsp (optional)
  • Asafoetida – 1 pinch
  • Salt – less than 1 tsp or to taste
  • Red chilly powder - ¼ tsp
Instructions
  1. Pluck the soft spinach leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. To boil the spinach, heat a vessel and put the spinach leaves into it along with 3-4 tbsp of water. Let it cook for 3-4 minutes and stir it in-between. Now turn off the flame and drain out the excess water and prepare puree of it in mixer grinder. Transfer spinach puree in a bowl.
  2. Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
  3. Place a cooker on flame and pour 2-3 tsp of oil into it. Add the mangodi into it and saute them by stirring constantly until they turn golden brown in colour.
  4. Pour a cup of water into it followed by ½ tsp salt. Mix it properly. Put the lid on and cook the mangodi until the cooker releases a whistle then reduce the flame to low and cook it for 3-4 minutes. After 4 minutes, turn off the flame and let the pressure escape on its own.
  5. Meanwhile, prepare the spinach gravy. Place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, add cumin seeds, asafoetida, turmeric powder and coriander powder. Saute the spices on low flame to prevent them from burning.
  6. After that, add tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala until the oil starts separating from its edges.
  7. Oil has started leaving from the sides of the masala, add spinach puree, boiled mangodi along with its water, salt and green coriander. Mix everything really well and cook the curry for 1-2 minutes in open so that the mangodi absorbs the spices really well.
  8. Spinach curry with mangodi is now ready, turn off the flame and transfer it to a bowl.
  9. Garnish this nutritious and tantalizing spinach curry with mangodi with some green coriander sprigs and serve it steaming hot along with chapatti, parantha or rice.

 

 

 

Curry, Featured, Vegetable curry recipe, Vegetable Fry recipe

Aloo Patta Gobhi matar sabzi – Cabbage Peas Potato Dry Curry

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Aloo Patta Gobhi matar sabzi  – Cabbage Peas Potato Dry Curry

An Lip smacking and tasty Cabbage peas potato dry curry recipe is all you need to satisfy your hunger pangs. You can have this aloo matar patta gobhi sabzi for lunch as well as dinner. This home cooked dry recipe of veggies like potato, cabbage and green peas will bring delight to everyone.

Here is a quick and easy recipe with step by step pictures to make Aloo Patta Gobhi Matar stir fry sabzi. Relish it  with chapatti, parantha, naan or rice anytime. I am sure it will make an amazing side dish for all your meals for sure. Enjoy!

Direction:

Getting Ready:

Peel the potatoes and soaked them in water. Chop 3 potatoes dice potatoes in 1-1 inch square chunks.

aloo patta gobhi matar

Remove the top two leaves and wash the cabbage thoroughly. Chop 250 grams cabbage thinly and finely.

aloo patta gobhi matar

Prepare a paste with 2 tomatoes (100 grams) and 1 green chilly.

aloo patta gobhi matar

Making :

Turn on the flame and heat a pan. Then add 1 tbsp mustard oil in the pan. add ¼ tsp cumin seeds, 1 pinch asafoetida, less than ¼ tsp turmeric powder, ½ tsp coriander powder and ½ tsp ginger paste. Then sauté the spices for while. Then put the diced potatoes in the pan and mix all the ingredients well. Add ¼ cup of water, cover and cook sabzi for 5 minutes on low flame. Check the potatoes after 5 minutes.

aloo patta gobhi matar

Stir the potatoes and add some more water if you find them under cooked. Then add cabbage and green peas to it. Cover and cook sabzi on low flame for 3-4 more minutes . Also add ½ tsp salt to the it. Cover and cook the sabzi on low flame 5 minutes. Then stir the sabzi well. We are cooking sabzi on low flame for better flavor. If the Sabzi is a bit watery then cover and cook it for 2-3 more minutes.  

aloo patta gobhi matar sabzi

Preheat another pan for making tomato masala. Add 1 to 1.5 tbsp oil in the pan. When oil is sufficiently hot add ¼  tsp cumin seeds and turmeric powder. Add ½ tsp coriander powder.

aloo patta gobhi matar sabzi

Add tomato and green chili paste , then add ¼ tsp red chilly powder ½ tsp ginger paste . Also add ¼ tsp salt in the tomato masala. Sauté the masala until oil start separating from it. . Check the masala as well as the sabzi. Then Add ¼ cup water in masala and allow it to simmer.Then turn off the flame and mix this masala in sabzi.

aloo patta gobhi matar sabzi

Serving :

Luscious Cabbage-Peas Potato sabzi is ready , add some green coriander to it. Take it out in a bowl and Garnish with some green coriander. Serve Cabbage-Peas Potato sabzi with chapatti, parantha, naan or rice and relish eating. This much quantity of sabzi is sufficient for 4 family members as side dish.

aloo patta gobhi matar sabzi

Suggestion:

  • We have used mustard oil in this recipe, but you can use any other cooking oil for making this sabzi.
  • Cook sabzi on low flame for better flavor. If you cook sabzi on high flame then more water will be added into it. Time for cooking sabzi is same whether on low or high flame.
  • This sabzi will be medium spicy but if you wish to eat spicier then increase the quantity of red chilly powder.
  • Make separate masala for the sabzi to enhance the flavor. If you sauté the tomatoes and spices altogether earlier before adding potatoes then it would take time to cook potatoes and the sabzi wouldn’t have tasted better. Cooking and adding the masala separately gives nice color and flavor to the sabzi.
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Aloo Patta Gobhi matar sabzi - Cabbage Peas Potato Dry Curryaloo patta gobhi matar sabzi
Author: 
Recipe type: main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cabbage – ½ 250 gms
  • Pea – 1 cup
  • Potato – 3 ( 250 gms)
  • Tomato green chili paste - 2 tomato + 1 green chili
  • Green coriander- 2 tbsp ( chopped finely )
  • Mustard Oil – 2 to 3 tbsp
  • Red chili powder – ¼ tsp
  • Asafoetida - 1 pinch
  • Coriander powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Cumin - ½ tsp
  • Salt - Less than 1 tsp Or as per taste
  • Ginger - ½ tsp (Paste)
Instructions
  1. Peel the potatoes and soaked them in water. Chop 3 potatoes dice potatoes in 1-1 inch square chunks.
  2. Remove the top two leaves and wash the cabbage thoroughly. Chop 250 grams cabbage thinly and finely.
  3. Prepare a paste with 2 tomatoes (100 grams) and 1 green chilly.
  4. Turn on the flame and heat a pan. Then add 1 tbsp mustard oil in the pan. add ¼ tsp cumin seeds, 1 pinch asafoetida, less than ¼ tsp turmeric powder, ½ tsp coriander powder and ½ tsp ginger paste. Then sauté the spices for while. Then put the diced potatoes in the pan and mix all the ingredients well. Add ¼ cup of water, cover and cook sabzi for 5 minutes on low flame. Check the potatoes after 5 minutes.
  5. Stir the potatoes and add some more water if you find them under cooked. Then add cabbage and green peas to it, Also add ½ tsp salt to the sabzi. Cover and cook the sabzi on low flame 5 minutes. Then stir the sabzi well. We are cooking sabzi on low flame for better flavor.
  6. Preheat another pan for making tomato masala. Add 1 to 1.5 tbsp oil in the pan. When oil is sufficiently hot add ¼ tsp cumin seeds and turmeric powder. Add ½ tsp coriander powder.
  7. Add tomato and green chili paste , then add ¼ tsp red chilly powder ½ tsp ginger paste . Also add ¼ tsp salt in the tomato masala. Sauté the masala until oil start separating from it. Then cover and cook it for 2-3 more minutes. Check the masala as well as the sabzi. Then Add ¼ cup water in masala and allow it to simmer.Then turn off the flame and mix this masala in sabzi.
  8. Luscious Cabbage-Peas Potato sabzi is ready , add some green coriander to it. Take it out in a bowl and Garnish with some green coriander. Serve Cabbage-Peas Potato sabzi with chapatti, parantha, naan or rice and relish eating. This much quantity of sabzi is sufficient for 4 family members as side dish.
Curry, Featured, Indian Regional recipe, North Indian recipe, Traditional Indian recipe, Vegetable curry recipe, Vegetable Fry recipe

Paneer Khurchan recipe – Instant Paneer Khurchan Masala Restaurante Style

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Paneer Khurchan recipe – Instant Paneer Khurchan Masala Restaurante Style

You may have mostly eaten Paneer Khurchan at restaurants. It’s time you prepare this mouth drooling dish for your friends and family. Try out this easy recipe rich in texture and flavors. I am sure everyone will relish eating it. This north Indian semi dry dish can be served at special occasions or party too.

Here is a quick and recipe with pictures to make restaurant style Paneer  Khurchan. You can serve Paneer Khurchan with Chapati, paratha , naan or rice. Everyone will relish eating it for sure.

Directions:

Getting ready:

Make paste from 2 tomatoes and 1 green chili.

Paneer khurchan

Cut and remove its seeds. Then cut thin and long slices of 1/2 green capsicum and 1 red capsicum.

paneer khurchan

Cut and make long slices of 250 grams paneer.

paneer khurchan

Making :

Take 2 tbsp oil in a wok and put to heat. Once the oil is hot, add 1/2  tsp cumin seeds to the oil and roast it. Then add 1/ 4 tsp turmeric powder, 1 tsp coriander powder and 1/2  tsp ginger paste. Roast the spices well for a while. Reduce the flame so that the spices don’t burn.

paneer khurchan

Add tomato and green chili paste Add 1/ 4 tsp red chilli powder and sauté the masala till the oil separates from the masala. Keep medium flame. Make sure you check and stir the masala at regular intervals. Oil has now separated from the masala and the masala is roasted.  

paneer khurchan

Add the sliced capsicums to the masala. Mix it well while stirring. Then add salt and garam masala powder, mix well and cook until soft so that it is a bit crunchy but also remains soft. Cover the pan and cook it for 2 minutes. Keep the flame low medium.

paneer khurchan

Once 2 minutes are over the capsicum is soft and ready. Then add 1/4 cup water. Take 2 tbsp butter, Add this too. Cook till the butter melts.

paneer khurchan

Add paneer and mix it gently. Then add a little green coriander. Cook the sabzi while mixing all the ingredients well. Then cover and cook the sabzi for 2 minutes on medium flame.

paneer khurchan
Serving :

Luscious and tempting Paneer Khurchan is ready. Take the sabzi out in a bowl and garnish it with a little green coriander. You can serve Paneer Khurchan with Chapati, paratha , naan or rice. Everyone will relish eating it.

paneer khurchan

Suggestion:

  • If desired you can also take yellow capsicum.
  • If not available you can only make sabzi with green capsicum.
  • If you wish to use cream instead of butter you can use that too.

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Paneer Khurchan recipe - Instant Paneer Khurchan Masala Restaurante Stylepaneer khurchan
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paneer- 250 gms
  • Red capsicum- 1
  • Green capsicum- ½
  • Paste- 2 tomatoes and 1 green chili
  • Green coriander- 2 to 3 tbsp ( finely chopped)
  • Oil- 2 tbsp
  • Butter- 2 tbsp
  • Cumin powder- ½ tsp
  • Turmeric powder- ¼ tsp
  • Coriander powder- 1 tsp
  • Ginger Paste – ½ tsp
  • Red chili powder- ¼ tsp
  • Garam masala- less than ¼ tsp
  • Salt- ¾ tsp or to taste
Instructions
  1. Make paste from 2 tomatoes and 1 green chili.
  2. Cut and remove its seeds. Then cut thin and long slices of ½ green capsicum and 1 red capsicum.
  3. Cut and make long slices of 250 gms paneer.
  4. Take 2 tbsp oil in a wok and put to heat. Once the oil is hot, add ½ tsp cumin seeds to the oil and roast it. Then add 1/ 4 tsp turmeric powder, 1 tsp coriander powder and ½ tsp ginger paste. Roast the spices well for a while. Reduce the flame so that the spices don’t burn.
  5. Add tomato and green chili paste Add 1/ 4 tsp red chilli powder and sauté the masala till the oil separates from the masala. Keep medium flame. Make sure you check and stir the masala at regular intervals. Oil has now separated from the masala and the masala is roasted.
  6. Add the sliced capsicums to the masala. Mix it well while stirring. Then add salt and garam masala powder, mix well and cook until soft so that it is a bit crunchy but also remains soft. Cover the pan and cook it for 2 minutes. Keep the flame low medium.
  7. Once 2 minutes are over the capsicum is soft and ready. Then add ¼ cup water. Take 2 tbsp butter, Add this too. Cook till the butter melts.
  8. Add paneer and mix it gently. Then add a little green coriander. Cook the sabzi while mixing all the ingredients well. Then cover and cook the sabzi for 2 minutes on medium flame.
  9. Luscious and tempting Paneer Khurchan is ready. Take the sabzi out in a bowl and garnish it with a little green coriander. You can serve Paneer Khurchan with Chapati, paratha , naan or rice. Everyone will relish eating it.

 

 

Bengali Recipe, Featured, Indian Regional recipe, Vegetable curry recipe, Vegetable Fry recipe

Begun Bhaja Recipe – Baingan Fry Recipe – Brinjal Tawa Fry – Eggplant Fry

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Begun Bhaja Recipe – Baingan Fry Recipe – Brinjal Tawa Fry – Eggplant Fry

Baigan Bhaja is a hot favorite among a lot of people. You can relish these spiced roundels oozing with flavors of the Indian spices . It is an easy to make recipe that perfectly accompanies your food and since it takes very less of your time and efforts. It gives you more time to enjoy. It is also called Begun Bhaja in some parts of India.

Here is an easy recipe with step by step pictures to make Baigan fry recipe .  Serve mouth drooling baingan katari with chapatti, paranthas, poori or rice and enjoy the flavorful spice coated Baigan Bhaja. Enjoy!

Direction:

Getting Ready :

Take a brinjal . Rinse and pat dry it. Remove the stalk from it. Then make ½ cm thick roundels from it.Begun bhaja

Making :

Take a plate to it add  2 tsp chickpea flour followed by 1 finely chopped green chili, ½ inch ginger piece (grated), ½ pinch asafetida, ½ tsp cumin powder, 1 tsp coriander powder, ¼ tsp dry mango powder, ¼ tsp garam masala, ¼ tsp red chilly powder, 1 tsp salt or to taste and mix everything really well. Also add 2 to 3 tsp green coriander, ¼ tsp turmeric powder to it.

baigan bhaja

Take the cut roundels of brinjal. Then coat the roundels from both the sides nicely with the prepared masala. Keep the coated brinjals roundels on a separate plate.

begun bhaja

To shallow fry the brinjals. Heat a tawa. Then add some oil over the tawa and let it heat rightly. Once the tawa is rightly hot place the spice coated roundels on the tawa. Fry the baingan bhaja on medium flame until it gets golden brown in color from both the sides.

begun bhaja

Katari has turned little brown from beneath, flip the sides and continue frying until it gets golden brown in color from the other side as well. Adjust the quantity oil as required. Flip the sides again. Press the Bigan bhaja  and check if it is tender.

begun bhaja

Tempting Baigan Bhaja is shallow fried and ready. Garnish it with some green coriander.

begun bhaja
Serving:

Tantalizing and super tempting baingan bhaja is ready to serve. Making these is really easy and is prepared too instantly. Serve mouth drooling baingan katari with chapatti, paranthas, poori or rice and enjoy the flavorful spice coated Baigan Bhaja.

begun bhaja

Suggestions:

  • Take Big sized brinjals to make the Baigan Bhaja

Save Print
Begun Bhaja Recipe - Baingan Fry Recipe - Brinjal Tawa Fry - Eggplant Frybegun bhaja
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Eggplant- 1 ( 300 – 350 gms)
  • Mustard Oil- 4 to 5 tbsp
  • Chickpea flour- 2 tbsp
  • Green Coriander- 2 to 3 tbsp (finely chopped)
  • Green Chili- 1 (finely chopped)
  • Ginger Paste – ½ tsp
  • Asafoetida- ½ pinch
  • Cumin Powder- ½ tsp
  • Coriander Powder- 1 tsp
  • Dry mango powder- ¼ tsp
  • Garam masala - ¼ tsp
  • Red chili powder- ¼ tsp
  • Turmeric Powder- ¼ tsp
  • Salt- 1 tsp ( or to taste )
Instructions
  1. Take a brinjal . Rinse and pat dry it. Remove the stalk from it. Then make ½ cm thick roundels from it.
  2. Take a plate to it add 2 tsp chickpea flour followed by 1 finely chopped green chili, ½ inch ginger piece (grated), ½ pinch asafetida, ½ tsp cumin powder, 1 tsp coriander powder, ¼ tsp dry mango powder, ¼ tsp garam masala, ¼ tsp red chilly powder, 1 tsp salt or to taste and mix everything really well. Also add 2 to 3 tsp green coriander, ¼ tsp turmeric powder to it.
  3. Take the cut roundels of brinjal. Then coat the roundels from both the sides nicely with the prepared masala. Keep the coated brinjals roundels on a separate plate.
  4. To shallow fry the brinjals. Heat a tawa. Then add some oil over the tawa and let it heat rightly. Once the tawa is rightly hot place the spice coated roundels on the tawa. Fry the baingan bhaja on medium flame until it gets golden brown in color from both the sides.
  5. Katari has turned little brown from beneath, flip the sides and continue frying until it gets golden brown in color from the other side as well. Adjust the quantity oil as required.
  6. Flip the sides again. Press the Bigan bhaja and check if it is tender.
  7. Tempting Baigan Bhaja is shallow fried and ready. Garnish it with some green coriander.
  8. Tantalizing and super tempting baingan bhaja is ready to serve. Making these is really easy and is prepared too instantly. Serve mouth drooling baingan katari with chapatti, paranthas, poori or rice and enjoy the flavorful spice coated Baigan Bhaja.

 

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

Pindi Chana Recipe

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Pindi Chana Recipe

This authentic recipe of Pindi Chana is a bowl full of delight served on your platter. You can make it for special occasions and parties and keep your guests amazed. This Mouth drooling dish dashed with a bit of spices will give you a delightful meal for sure.

Here is a quick and easy recipe with pictures to make Pindi chana. Serve this lip-smacking and mouth-watering pindi chana steaming hot along with chapatti, parantha, naan or rice. Enjoy!
Directions

Getting ready:

Soak the chickpea for 8-10 hours and then drain out the excess water.pindi chana

Making:

Place a pressure cooker on flame and put chickpea into it followed by a cup of water, bay leaves, cinnamon stick, brown cardamom, cloves., black peppercorns, tea bag, salt and black salt. Mix everything really well. Put the lid on and let the chickpea cook until a whistle is released. After that, reduce the flame to low and cook it for 4-5 minutes more then turn off the flame and let the pressure escape on its own.pindi chana

Meanwhile, prepare the masala. For this, heat a pan and put coriander seeds and cumin seeds into it. Keep stirring constantly and roast them on low flame for 3-4 minutes. When they get roasted, add pomegranate seeds into it and roast it for another 1 minute.pindi chana

They have now roasted aptly, transfer them on a plate and when they cools down slightly then churn them into fine powder using mixer grinder. Transfer the powder in a bowl. You can also use cumin powder, coriander powder and pomegranate powder.pindi chana

Pressure has settled completely, remove the lid. Discard the tea bag and whole spices and transfer the chickpea into another bowl. Keep its stock for later use.pindi chana

Place a pan on flame and pour oil into it. When the oil gets heated, add asafoetida, ginger paste, ginger juliennes, green chilies and roasted spice powder into it. Saute the spices for a while.pindi chana

Now pour the chickpea stock into it followed by dry mango powder, garam masala, red chilly powder and remaining salt. Mix everything really well and roast the masala for 2 minutes.pindi chana

Masala is now roasted aptly, add chickpea and green coriander into it. Mix and cook the chickpea until the water gets evaporated completely.pindi chana

When the water gets evaporated and everything is mixed well, turn off the flame and transfer it to a bowl. Pindi chana is now ready to serve.pindi chana

Serving:

Serve this lip-smacking and mouth-watering pindi chana steaming hot along with chapatti, parantha, naan or rice. Enjoy!

Save Print
Pindi Chana Recipepindi chana
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea – 1 cup
  • Green coriander – 2 tbsp (finely chopped)
  • Ginger baton – 1 inch (juliennes)
  • Green chilies – 2 (slit)
  • Oil – 2-3 tbsp
  • Bay leaf – 1
  • Cinnamon stick – 1 inch
  • Brown cardamom – 2
  • Cloves – 4
  • Black peppercorns – 6-7
  • Ginger paste – 1 tsp
  • Dry mango powder - ¼ tsp
  • Coriander seeds – 2 tsp
  • Pomegranate seeds – 1.5 tsp
  • Cumin seeds – 1.5 tsp
  • Asafoetida – 1 pinch
  • Salt - ¾ tsp or to taste
  • Black salt - ½ tsp
  • Red chilly powder - ¼ tsp
  • Garam masala - ¼ tsp
  • Tea bags – 2
Instructions
  1. Soak the chickpea for 8-10 hours and then drain out the excess water.
  2. Place a pressure cooker on flame and put chickpea into it followed by a cup of water, bay leaves, cinnamon stick, brown cardamom, cloves., black peppercorns, tea bag, salt and black salt. Mix everything really well. Put the lid on and let the chickpea cook until a whistle is released. After that, reduce the flame to low and cook it for 4-5 minutes more then turn off the flame and let the pressure escape on its own.
  3. Meanwhile, prepare the masala. For this, heat a pan and put coriander seeds and cumin seeds into it. Keep stirring constantly and roast them on low flame for 3-4 minutes. When they get roasted, add pomegranate seeds into it and roast it for another 1 minute.
  4. They have now roasted aptly, transfer them on a plate and when they cools down slightly then churn them into fine powder using mixer grinder. Transfer the powder in a bowl. You can also use cumin powder, coriander powder and pomegranate powder.
  5. Pressure has settled completely, remove the lid. Discard the tea bag and whole spices and transfer the chickpea into another bowl. Keep its stock for later use.
  6. Place a pan on flame and pour oil into it. When the oil gets heated, add asafoetida, ginger paste, ginger juliennes, green chilies and roasted spice powder into it. Saute the spices for a while.
  7. Now pour the chickpea stock into it followed by dry mango powder, garam masala, red chilly powder and remaining salt. Mix everything really well and roast the masala for 2 minutes.
  8. Masala is now roasted aptly, add chickpea and green coriander into it. Mix and cook the chickpea until the water gets evaporated completely.
  9. When the water gets evaporated and everything is mixed well, turn off the flame and transfer it to a bowl. Pindi chana is now ready to serve.
  10. Serve this lip-smacking and mouth-watering pindi chana steaming hot along with chapatti, parantha, naan or rice. Enjoy!