Category Archives: Vegetable Fry recipe

Achari Bhindi Recipe

Achari Bhindi recipes – How to make Achari Bhindi

Achari Bhindi is really delectable to eat and is mostly served as a side dish in your meals. So, here’s another delicious, tangy and spicy recipe of achari Bhindi for you all. We all often include this zingy and flavorful recipe of achari Bhindi in my meals. This preparation of okra is made with a wide assortment of desi spices which give it a super-duper taste, flavors and aroma too.

Achari bhindi prepared with pickle spices with spicy and tantalizing taste is relished by all. This sabzi can be prepared instantly and very easily. Serve this preparation of okra steaming hot with chapatti, parantha or pooris and relish eating. Achari Bhindi is a different and simple way to cook Bhindi. The unique taste and flavors of stir fried spicy okra will make everyone go wow!

Directions

Getting ready:
1. Rinse the okras thoroughly and place them in sieve to dry.

achari bhindi

2. After this remove the stalk from both the ends.

achri bhindi

3. Chop it into 3 to 4 four with ½ to 0.75 inch size.

achari bhindiMaking:

4. Heat some oil in a wok and then add fenugreek seeds, mustard seeds, cumin seeds, coriander powder, turmeric powder, ginger paste and green chilly. Stir to sauté the spices until fragrant.

achari bhindi

5. Now to it add okra, fennel powder, mango powder, salt, red chilly powder and garam masala.

achari bhindi

6. Stir the okra and masala nicely so that each chunk should be coated well with the spices.

achari bhindi

7. Cover the pan and let the okra simmer on low flame for 3 to 4 minutes until they get tender. Check at regular intervals. It takes 12 to 14 minutes for okra to get cooked aptly.

achari bhindi

8. Sabzi is ready, turn off the flame and mix some green coriander to the sabzi. 9. Transfer the sabzi to a serving bowl.

achari bhindiServing:

10. Serve this mouth-watering and delectable achari bhindi steaming hot with chapatti, parantha or poori.

For 3-4 members
Time – 20 minutes

Achari Bhindi RecipeAchari Bhindi Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Okra (bhindi) - 300 grams
  • Mustard oil - 2-3 tbsp
  • Green coriander - 2 tbsp
  • Cumin seeds - ½ tsp
  • Mustard seeds - ½ tsp
  • Fenugreek seeds - ¼ tsp
  • Asafoetida - 1 pinch
  • Turmeric powder - ¼ tsp
  • Red chilly powder - ¼ tsp
  • Mango powder - ¼ tsp
  • Salt - ¾ tsp or as per taste
  • Fennel powder - 1 tsp
  • Coriander powder - 1 tsp
  • Ginger - 1 tsp paste or grated
  • Green chilly - 1 (finely chopped)
  • Garam masala - ¼ tsp
Instructions
  1. Rinse the okras thoroughly and place them in sieve to dry.
  2. After this remove the stalk from both the ends.
  3. Chop it into 3 to 4 four with ½ to 0.75 inch size.
  4. Heat some oil in a wok and then add fenugreek seeds, mustard seeds, cumin seeds, coriander powder, turmeric powder, ginger paste and green chilly. Stir to sauté the spices until fragrant.
  5. Now to it add okra, fennel powder, mango powder, salt, red chilly powder and garam masala.
  6. Stir the okra and masala nicely so that each chunk should be coated well with the spices.
  7. Cover the pan and let the okra simmer on low flame for 3 to 4 minutes until they get tender. Check at regular intervals. It takes 12 to 14 minutes for okra to get cooked aptly.
  8. Sabzi is ready, turn off the flame and mix some green coriander to the sabzi. 9. Transfer the sabzi to a serving bowl.
  9. Serve this mouth-watering and delectable achari bhindi steaming hot with chapatti, parantha or poori.

 

Dahi Bhindi Recipe – Spice curd okra – Dahi wali Bhindi

Dahi Bhindi Recipe – Spice curd okra – Dahi wali Bhindi

Dahi bhindi recipe is another great and simple recipe of okras prepared in curd and some desi spices. This recipe is really easy and goes well as side accompaniment with hot chapattis, paranthas or naan. In fact, it goes well with steamed rice or jeera pulao as well.

Okra is one of the vegetable liked by kids a lot and can be prepared with numerous styles. Okra prepared along with curd taste really scrumptious and has a different taste as well. So, let’s prepare Okra with curd today for the dinner. What are you waiting for, here is an amazing and simple step-by-step recipe of dahi bhindi for you all. Enjoy!

Directions

Getting ready:

1.Rinse the okra really well and place them in a sieve to dry. You can also use a cloth to clean the okras. Now remove the stalk from both the ends. Make a cut in the center or cut them in ½ or ¾ inch rounds.

dahi bhindiMaking:

Then heat some oil in a pan or wok. Add asafoetida and cumin seeds into it first. When the seeds crackle, add turmeric powder, green chilly, coriander powder and curd in the pan and stir well.

dahi bhindi

Now saute the masala for a while and add bhindi, salt, red chilly powder and fennel powder. Stir well. Cover and let them cook for 3 to 4 minutes on low flame. Keep stirring at regular intervals.

dahi bhindi

Within 8 to 10 minutes the okra will be cooked completely. Sabzi is now ready, add some chopped coriander sprigs and mix well.

dahi bhindi

Turn off the flame and transfer the sabzi to another serving bowl.

dahi bhindiServing:

Garnish with some green coriander sprigs and serve this devouring dahi bhindi steaming hot with chapatti, parantha poori or rice. It will make you drool!

dahi bhindi

 

Dahi Bhindi Recipe - Spice curd okra - Dahi wali Bhindi dahi okra
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Okra – 250 grams
  • Curd – ¼ cup
  • Oil – 2 to 3 tbsp
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – ¼ tsp
  • Red chilly powder – ¼ tsp
  • Fennel powder – 1 tsp
  • Green chilly – 1 (finely chopped)
  • Salt – more than ½ tsp or as per taste
Instructions
  1. Rinse the okra. Make a cut in the center or cut them in ½ or ¾ inch rounds.
  2. Then heat some oil in a pan or wok. Add asafoetida, cumin seeds, turmeric powder, green chilly, coriander powder and curd in the pan and stir well.
  3. Now saute the masala for a while and add bhindi, salt, red chilly powder and fennel powder. Stir well. Cover and let them cook for 3 to 4 minutes on low flame.
  4. Sabzi is now ready, add some chopped coriander sprigs and mix well. Turn off the flame and transfer the sabzi to another serving bowl.
  5. Garnish with some green coriander sprigs and serve this devouring dahi bhindi steaming hot with chapatti, parantha poori or rice. It will make you drool!

 

Saag Paneer Recipe

Saag Paneer Recipe – How to make the perfect Saag Paneer

Saag Paneer is a delicious and healthy recipe. We all know it so well that Saag is the most popular and relished North Indian recipe prepared using the winter greens. But today we are sharing a little uncommon and unique recipe of Saag paneer with you. Surprised? You would have never seen anybody making saag with paneer or in any restaurant’s menu. Try making this recipe of Saag paneer yourself and believe me, the recipe will definitely came out just perfect. Everyone at ou home will just relished this lip smacking dish.

With the arrival winters, we get green leafy vegetables in abundance. So,we are using these greens for making today’s dish – Saag Paneer. We have used sarso leaves, spinach, fenugreek leaves and radish leaves for making the dish. But you can omit the use of any of the greens as per your taste. You can also add bathua to the dish. So, here is new version of Saag paneer recipe for you all. Try making this dish at your home and surely you and your family will love it too. Enjoy!

Directions

Getting ready:

1.  Let’s start with chopping all the greens. Then thoroughly wash the sarso leaves, radish leaves, spinach and fenugreek leaves, separately, place them in a colander to dry completely.


2.  Rinse the tomatoes-green chilies and place them in a mixture jar to make a fine paste.


3.  Cut paneer in small chunks as well.

Making:

4.  Pressure cook the chopped leaves with ½ to ¾ cup of water. Let the leaves simmer until it whistles once. After this turn off the flame and let the steam escapes on its own.


5.  Let the veggies cool down and then grind them finely in a mixture jar.


6.  Heat 1 tsp oil in a pan or wok and stir fry the paneer chunks until they become little brown on both sides. Drain out the fried chunks on kitchen paper towel to remove excess oil.


7.  Add 2-3 tbsp oil more in the same pan along with cumin seeds. When the seeds crackles add asafoetida, ginger paste, coriander powder and chickpea flour to it.


8.  Saute the spices for few seconds and add tomato-green chilly paste to the pan, followed by red chilly powder.


9.  Stir fry the masala until you see oil separating from the edges of the masala.


10.  Now add the green veggies paste and salt to the masala. Stir everything really well.


11.  When you see a gentle boil in the gravy, add the paneer chunks and chopped green coriander to it.


12.  Cover and let the sabzi simmer for 4-5 minutes on low flame. Devouring saag paneer is now ready to serve. Transfer the sabzi to a serving bowl.

Serving:

13.  Garnish the sabzi with coriander sprigs and 1-2 tsp ghee and serve this delectable and delicious saag paneer sabzi with any Indian bread i.e roti, parantha or naan and relish eating. Infact, it goes well with rice too.

 

Saag Paneer Recipe saag paneer
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sarso leaves - 250 grams
  • Radish leaves - 2 to 3 radishes leaves
  • Spinach leaves - 250 grams
  • Fenugreek leaves - 125 grams
  • Green coriander - 50 to 60 grams
  • Green chilly - 2
  • Cumin seeds - 1 tsp
  • Asafoetida - 1 pinch
  • Coriander powder - 1 tsp
  • Oil - 2 to 3 tbsp
  • Ghee - 1 tbsp
  • Paneer - 200 grams
  • Tomato - 3 (200 grams)
  • Chickpea flour - 3 (200 grams)
  • Salt - 1 tsp or as per taste
  • Ginger paste - 1 tsp
  • Red chilly powder - ¼ tsp
Instructions
  1. Let’s start with chopping all the greens. Then thoroughly wash the sarso leaves, radish leaves, spinach and fenugreek leaves, separately, place them in a colander to dry completely.
  2. Rinse the tomatoes-green chilies and place them in a mixture jar to make a fine paste.
  3. Cut paneer in small chunks as well.
  4. Pressure cook the chopped leaves with ½ to ¾ cup of water. Let the leaves simmer until it whistles once. After this turn off the flame and let the steam escapes on its own.
  5. Let the veggies cool down and then grind them finely in a mixture jar.
  6. Heat 1 tsp oil in a pan or wok and stir fry the paneer chunks until they become little brown on both sides. Drain out the fried chunks on kitchen paper towel to remove excess oil.
  7. Add 2-3 tbsp oil more in the same pan along with cumin seeds. When the seeds crackles add asafoetida, ginger paste, coriander powder and chickpea flour to it.
  8. Saute the spices for few seconds and add tomato-green chilly paste to the pan, followed by red chilly powder.
  9. Stir fry the masala until you see oil separating from the edges of the masala.
  10. Now add the green veggies paste and salt to the masala. Stir everything really well.
  11. When you see a gentle boil in the gravy, add the paneer chunks and chopped green coriander to it.
  12. Cover and let the sabzi simmer for 4-5 minutes on low flame. Devouring saag paneer is now ready to serve. Transfer the sabzi to a serving bowl.
  13. Garnish the sabzi with coriander sprigs and 1-2 tsp ghee and serve this delectable and delicious saag paneer sabzi with any Indian bread i.e roti, parantha or naan and relish eating. Infact, it goes well with rice too.

 

Gajar Beans Sabzi Recipe – Green Beans and Carrot Curry

Gajar Beans Sabzi Recipe- Green Beans and Carrot Curry

Gajar beans sabzi is a delectable and nutritious recipe which can be prepared instantly.Carrot is a storehouse of vitamin A, which is considered good for health. Today we are making carrot-beans sabzi. Carrot and beans sabzi is prepared in Southern and Northern parts of India. Preparing this sabzi in coconut and peanut gravy enhances its taste more.

It is a simple and easy to make sabzi. Just follow this step-by-step recipe mentioned below to make perfect gajar beans sabzi. So, try making this recipe for today’s lunch or dinner. Everybody will like it for sure.

Directions

Getting ready:

1. Start with rinsing the beans in water. Remove the stalk from both ends.

gajar beans sabzi

2. Cut them into 1 to 0.75 inch chunks. Place it on a plate.

gajar beans sabzi

3. Peel the carrots and wash them thoroughly with water.

gajar beans sabzi

4. Chop them in small chunks as well and place it in the same bowl.

gajar beans sabzi

5. Chop the tomatoes in big chunks and place them in a mixture grinder. Also, cut green chilly in two halves and add it in the mixture jar. Now grind to make a fine paste.

gajar beans sabzi

6. Also add peanuts and grated coconut in the tomato paste and grind again to get a fine a paste.

gajar beans sabziMaking:

7. Heat 1 tbsp of oil in a pan. When the oil is sufficiently hot, place the chopped beans, carrots and ½ tsp salt into it.

gajar beans sabzi

8. Stir and continue stirring for 1 to 2 minutes.

gajar beans sabzi

9. After roasting the veggies add ¼ cup water, stir everything well.

gajar beans sabzi

10. Cover and cook the veggies on low flame.

gajar beans sabzi

11. Keep stirring the sabzi at regular intervals to avoid sabzi browning at the base. Do not make the beans and carrots too soft. Little crunch in the veggies tastes good.

gajar beans sabzi

12. Now, heat a pan with 2 tbsp oil. Now add cumin seeds.

gajar beans sabzi

13. When the seeds crackle then add asafoetida, turmeric powder, coriander powder, ginger paste and sauté the masala for a while.

gajar beans sabzi

14. Now add tomato-coconut-peanut paste into it and stir really well.

gajar beans sabzi

15. Saute the masala until you get to see oil separating from the edges of the masala.

gajar beans sabzi

16. Now add red chilly powder, followed by 1 cup water, ½ tsp salt, garam masala and some green coriander. Let the gravy simmer.

gajar beans sabzi

17. Then add cooked carrots and beans into it and mix well.

gajar beans sabzi

18. Cover the sabzi and simmer on low flame for 3 to 4 minutes.

gajar beans sabzi

19. Sabzi is done and ready, transfer it to a serving bowl.

gajar beans sabziServing:

20. Garnish it with some green coriander sprigs and serve this tempting carrot beans sabzi steaming hot with chapatti, parantha or rice and relish eating. It also tastes good with rice.

gajar beans sabziSuggestions:

If you prefer adding onion and garlic, then after spluttering the cumin seeds, add finely chopped onion and 4 to 5 finely chopped garlic cloves. Saute until they onions turn little pinkish in color and rest, follow the same procedure.

  • For 3 to 4 members
  • Time – 35 minutes

Gajar Beans Sabzi Recipe Gajar Beans Sabzi Recipe - Green Beans and Carrot Curry
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Beans – 200 grams
  • Carrots – 1 (100 grams)
  • Tomato – 4 (250 grams)
  • Green chilly – 2
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Oil – 2 to 3 tbsp
  • Coconut – ½ cup (grated)
  • Peanuts – ¼ cup (roasted)
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Garam masala – less than ¼ tsp
  • Ginger – 1 tsp (paste)
  • Red chilly powder – ¼ tsp
  • Salt – 1 tsp or as per taste
Instructions
  1. Start with rinsing the beans in water. Remove the stalk from both ends.
  2. Cut them into 1 to 0.75 inch chunks. Place it on a plate.
  3. Peel the carrots and wash them thoroughly with water.
  4. Chop them in small chunks as well and place it in the same bowl.
  5. Chop the tomatoes in big chunks and place them in a mixture grinder. Also, cut green chilly in two halves and add it in the mixture jar. Now grind to make a fine paste.
  6. Also add peanuts and grated coconut in the tomato paste and grind again to get a fine a paste.
  7. Heat 1 tbsp of oil in a pan. When the oil is sufficiently hot, place the chopped beans, carrots and ½ tsp salt into it.
  8. Stir and continue stirring for 1 to 2 minutes.
  9. After roasting the veggies add ¼ cup water, stir everything well.
  10. Cover and cook the veggies on low flame.
  11. Keep stirring the sabzi at regular intervals to avoid sabzi browning at the base. Do not make the beans and carrots too soft. Little crunch in the veggies tastes good.
  12. Now, heat a pan with 2 tbsp oil. Now add cumin seeds.
  13. When the seeds crackle then add asafoetida, turmeric powder, coriander powder, ginger paste and sauté the masala for a while.
  14. Now add tomato-coconut-peanut paste into it and stir really well.
  15. Saute the masala until you get to see oil separating from the edges of the masala.
  16. Now add red chilly powder, followed by 1 cup water, ½ tsp salt, garam masala and some green coriander. Let the gravy simmer.
  17. Then add cooked carrots and beans into it and mix well.
  18. Cover the sabzi and simmer on low flame for 3 to 4 minutes.
  19. Sabzi is done and ready, transfer it to a serving bowl.
  20. Garnish it with some green coriander sprigs and serve this tempting carrot beans sabzi steaming hot with chapatti, parantha or rice and relish eating. It also tastes good with rice.

 

Rajasthani Malai Mirch Recipe

Rajasthani Malai Mirch Recipe – Mirch with Cream Recipe

Rajasthani malai mirch is a quick and tempting recipe prepared with green chilies, sauté in malai, and taste really scrumptious. Malai mirch makes a tempting and flavorsome dish which can be served as side accompaniment in our meals.

This recipe is one of the special, most famous and authentic recipes of Rajasthan and is quite spicy to eat. This recipe renders the spiciness of chilies amid the smooth cream. So, try making this dish at your home today and relish eating!

Directions

Getting ready:

1. Wash the chilies thoroughly and dry them well.

rajasthani malai mirch

2. Remove the stalk and chop them in small chunks.

rajasthani mirch malaiMaking:

3. Heat some oil in a pan and splutter cumin seeds and add turmeric powder, coriander powder and fennel powder. Saute for few more minutes.

rajasthani malai mirch

4. Now add green chilly to the masala and stir well.

rajasthani malai mirch

5. Add salt and mango powder as well and stir to mix the ingredients.

malai mirch recipe

6. Cover and cook the chillies for 1 to 2 more minutes on low flame. Check later.

malai mirch recipe

7. Stir the chilies nicely and add cream to it. Keep stirring constantly and cook for a minute.

8. Malai chilies are ready, turn off the flame and take out in a serving bowl.

malai mirch recipeServing:

9. Serve these mouth watering cream chilies as a side dish with your meals and relish eating. Store the cream chilies in refrigerator and relish eating for a week.

Suggestions

  • You can prepare this malai mirch with malai instead of cream.
  • If you like eating spicy then you can take spicy chillies for this recipe.
  • Time – 5 minutes

Rajasthani Malai Mirch Recipe Rajasthani Malai Mirch Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green chilly - 100 grams
  • Cream - 2 to 3 tbsp
  • Oil - 1 tbsp
  • Cumin seeds - ½ tsp
  • Asafoetida - 1 pinch
  • Coriander powder - 1 tsp
  • Fennel powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Mango powder - ½ tsp
  • Salt - ½ tsp or to taste
Instructions
  1. Wash the chilies thoroughly and dry them well.
  2. Remove the stalk and chop them in small chunks.
  3. Heat some oil in a pan and splutter cumin seeds and add turmeric powder, coriander powder and fennel powder. Saute for few more minutes.
  4. Now add green chilly to the masala and stir well.
  5. Add salt and mango powder as well and stir to mix the ingredients.
  6. Cover and cook the chillies for 1 to 2 more minutes on low flame. Check later.
  7. Stir the chilies nicely and add cream to it. Keep stirring constantly and cook for a minute.
  8. Malai chilies are ready, turn off the flame and take out in a serving bowl.
  9. Serve these mouth watering cream chilies as a side dish with your meals and relish eating. Store the cream chilies in refrigerator and relish eating for a week.

 

Achari Kaddu Recipe

Achari Kaddu Recipes – Achari Pumpkin Recipe

Achari kaddu recipe is a scrumptious zingy-spicy recipe of pumpkin. Many of us don’t like eating pumpkin, especially kids. We all often make pumpkin in numerous styles. Today we are showing you to make a very simple yet delicious and tangy recipe of Achari pumpkin. The spices we used for this savory dish are same as required for making the pickles. The pumpkin chunks are stir fried in the spices until soft and tender.

This sabzi of achari pumpkin is usually prepared for family functions and gatherings and is also a great hit among my family. Serve this scrumptious sabzi with poori and parantha. You will be overwhelmed by its tanginess, spiciness of this dish. Even those who don’t like eating pumpkin will relish eating this achari Kaddu recipe. So, all the pumpkin lovers out there, you all are in for a treat! Follow this simple recipe for Achari Pumpkin. Enjoy!

Directions

Getting ready:

1. Separate out the seeds and marrow from pumpkin, cut it in small chunks.

achari kaddu

2. Place the pumpkin pieces into water and rinse through.

achari kaddu recipeMaking:

3. Heat some oil in the pan. When oil is hot, add fenugreek seeds, mustard seeds and cumin seeds, saute for few seconds. Keep the flame low.

achari kaddu

4. Then add asafoetida, finely chopped green chilly, ginger, turmeric powder, and coriander powder and saute the spices for a while or until they emit good aroma.

achari kaddu sabzi

5. After sautéing the spices, add pumpkin chunks to it, followed by salt, red chilly powder, fennel powder, mango powder and mix all ingredients really well until the chunks are coated well with the spices.

achari kaddu recipe

6. Now add 1/4 cup water into the sabzi, stir the sabzi to mix well.

achari kaddu sabzi

7. Cover and cook for 5 minutes on low flame.

achari kaddu sabzi

8. Open the lid and stir the sabzi nicely. Add water, if required. Cover again and cook for 5 more minutes and check later. It is really important to check and stir the sabzi after every 5 minutes.

achari kaddu

9. The chunks have turned soft. Now add garam masala (optional) and green coriander into the sabzi. Mix well.

achari kaddu sabzi

10. Pumpkin sabzi is ready, turn off the flame and take it out in a bowl.

achari kaddu sabziServing:

11. Garnish it with green coriander sprigs and serve this tantalizing pumpkin sabzi with steaming hot pooris and parantha and relish eating.

For 3 to 4 members
Time – 30 minutes

Achari Kaddu Recipe Achari Kaddu Recipe
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pumpkin - 500 grams
  • Mustard oil - 2 to 3 tbsp
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Cumin seeds - ½ tsp
  • Fenugreek seeds - 1 tsp
  • Asafoetida - 1 pinch
  • Coriander powder - 1.5 tsp
  • Green chilly - 2 (finely chopped)
  • Ginger - 1 inch piece (grated)
  • Fennel powder - 1.5 tsp
  • Turmeric powder - ¼ tsp
  • Mango powder - ¾ tsp
  • Red chilly powder - ¼ tsp
  • Salt- 1 tsp or as per taste
  • Garam masala - ¼ tsp
Instructions
  1. Separate out the seeds and marrow from pumpkin, cut it in small chunks.
  2. Place the pumpkin pieces into water and rinse through.
  3. Heat some oil in the pan. When oil is hot, add fenugreek seeds, mustard seeds and cumin seeds, saute for few seconds. Keep the flame low.
  4. Then add asafoetida, finely chopped green chilly, ginger, turmeric powder, and coriander powder and saute the spices for a while or until they emit good aroma.
  5. After sautéing the spices, add pumpkin chunks to it, followed by salt, red chilly powder, fennel powder, mango powder and mix all ingredients really well until the chunks are coated well with the spices.
  6. Now add ¼ cup water into the sabzi, stir the sabzi to mix well.
  7. Cover and cook for 5 minutes on low flame.
  8. Open the lid and stir the sabzi nicely. Add water, if required. Cover again and cook for 5 more minutes and check later. It is really important to check and stir the sabzi after every 5 minutes.
  9. The chunks have turned soft. Now add garam masala (optional) and green coriander into the sabzi. Mix well.
  10. Pumpkin sabzi is ready, turn off the flame and take it out in a bowl.
  11. Garnish it with green coriander sprigs and serve this tantalizing pumpkin sabzi with steaming hot pooris and parantha and relish eating.

 

Soya Matar Sabji Recipe – How to make dry Soya Matar Sabzi

Soya Matar Sabji Recipe – How to make dry Soya Matar Sabzi

Soya chunks peas curry prepared with soya bean chunks, fresh green peas and roasted tomato-ginger masala is a simple yet scrumptious recipe. We often get to see green veggies in abundance during winters. I always try to stock some of these veggies for later use. Green peas are one of such vegetable. Store them in any container or plastic bags and deep freeze them. So, today I am making a great and heartwarming recipe of Soya chunks matar sabzi.

This curry can be served with chapatti or rice. Soya chunks peas curry full of Protein, Iron, and Calcium can be packed in tiffin for kids along with paranthas and is a fabulous way to add this healthy ingredient in their diet. So, let’s get started then! Here is the step-by-step method for making the soya peas sabzi.

Directions

Getting ready:

Rinse tomatoes, green chilies and ginger thoroughly and grind finely in a mixture grinder to make a paste.

soya matar sabzi

Cut or crush soya chunks into 2-3 pieces each. Place it into plate.

soya matar sabziMaking:

Heat some oil in a pan and add the soya chunks into it. Stir fry on medium flame until they get little brown in color. When the soya chunks are roasted well, add 1 cup water to it. Cover and let in simmer on low flame until soya chunks gets tender.

soya matar sabzi

Take some oil in another pan and heat it sufficiently. When the oil is hot, add cumin seeds. After the seeds crackle, add asafoetida, turmeric powder, coriander powder and saute for few more minutes. Now add tomato-green chilly-ginger paste, followed by red chilly powder and saute until oil starts separating from it.

soya matar sabzi

Also, keep checking the soya chunks at regular intervals. Cook until the water evaporates and chunks turn soft.

soya matar sabzi

When the masala is roasted well, add green peas, garam masala and some salt to it. Mix well and saute for a minute more. Next add 1/2 cup more water, cover again and cook on low flame. Check later. Pick a green pea on spatula and press it between fingers, if it gets pressed easily that means it is cooked through.

soya matar sabzi

 

To it add cooked soya chunks. Mix everything really well. Cover and cook for 2 more minutes. After 2 minutes, sabzi is ready. Add some green coriander as well. Stir to mix it well. Transfer the sabzi in a bowl. Soya matar sabzi is now ready.

soya matar sabziServing:

Garnish it with some green coriander sprigs and serve this delectable sabzi steaming hot with chapatti, parantha or naan and relish eating.

soya matar sabziSuggestions

  • If you wish to add onion and garlic to the sabzi, then after sautéing cumin seeds, add 1 finely chopped onion and 4 to 5 finely chopped garlic cloves. Saute until they get pinkish in color and the raw smell goes away. Rest, follow the same procedure.
  • For 3 to 4 members
  • Time – 25 minutes

Soya Matar Sabji Recipe - How to make dry Soya Matar Sabzi soya matar chunks
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Soya beans chunks - 1 cup
  • Green peas - 1 cup
  • Tomato - 3 (200 grams)
  • Green chilly - 1
  • Ginger - ½ inch
  • Oil - 2 to 3 tbsp
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Cumin seeds - ¼ tsp
  • Asafoetida - 1 pinch
  • Turmeric powder - ¼ tsp
  • Salt - 33/4 tsp or as per taste
  • Garam masala - less than ¼ tsp
  • Red chilly powder - less than ¼ tsp
  • Coriander powder - 1 tsp
Instructions
  1. Rinse tomatoes, green chilies and ginger thoroughly and grind finely in a mixture grinder to make a paste.
  2. Cut or crush soya chunks into 2-3 pieces each. Place it into plate.
  3. Heat some oil in a pan and add the soya chunks into it.
  4. Stir fry on medium flame until they get little brown in color.
  5. When the soya chunks are roasted well, add 1 cup water to it.
  6. Cover and let in simmer on low flame until soya chunks gets tender.
  7. Take some oil in another pan and heat it sufficiently. When the oil is hot, add cumin seeds.
  8. After the seeds crackle, add asafoetida, turmeric powder, coriander powder and sauté for few more minutes.
  9. Now add tomato-green chilly-ginger paste, followed by red chilly powder and saute until oil starts separating from it.
  10. Also, keep checking the soya chunks at regular intervals. Cook until the water evaporates and chunks turn soft.
  11. When the masala is roasted well, add green peas, garam masala and some salt to it. Mix well and sauté for a minute more.
  12. Next add ½ cup more water, cover again and cook on low flame. Check later.
  13. Pick a green pea on spatula and press it between fingers, if it gets pressed easily that means it is cooked through.
  14. To it add cooked soya chunks. Mix everything really well.
  15. Cover and cook for 2 more minutes. After 2 minutes, sabzi is ready.
  16. Add some green coriander as well. Stir to mix it well.
  17. Transfer the sabzi in a bowl. Soya matar sabzi is now ready.
  18. Garnish it with some green coriander sprigs and serve this delectable sabzi steaming hot with chapatti, parantha or naan and relish eating.

 

Aloe Vera subzi – Gwarpatha Ki Subzi

Aloe Vera subzi – Gwarpatha Ki Subzi

Aloe vera sabzi is very healthy and delicious recipe. Aloe Vera is best for diseases related to stomach and joint pain. It also increases immunity in the body. Aloe vera is not just known for its medical benefits but we can make many savory dishes with it too. Have you ever thought of using aloe Vera in cooking too? No? Then to your surprise this aloe vera plant can be used for many few recipes. We can make ladoos, halwa and so on from this healthy ingredient. So, today I am showing you how to make aloe vera sabzi.

It is counted as the most traditional Rajasthani dish which not only keeps us healthy and strong but also keeps us entice with its delightful aroma and flavors.

Directions

Getting ready:

1. Thoroughly wash aloe vera leaves. After this, cut off edges on both the sides.

aloe vera sabzi

2. Then make small chunks from it. Similarly, cut another leave as well.

aloe vera sabziMaking:

3. Now take 2 cups of water in a vessel and place it on flame for heating.

aloe vera sabzi

4. Add ½ tsp salt and some turmeric powder to it.

aloe vera sabzi

5. When water starts boiling, add aloe vera chunks into it and allow it to simmer for 6 to 7 minutes.

aloe vera sabzi

6. Turn off the flame and take the aloe vera chunks out from water.

aloe vera sabzi

7. Wash these chunks twice with water thoroughly. Simmering aloe vera in water reduces its bitterness.

aloe vera sabzi

8. Heat some oil in a wok or pan. When oil is hot, add cumin seeds and let them splutter.

aloe vera sabzi

9. Then add turmeric powder, coriander powder and green chilly into it and sauté on low flame.

aloe vera sabzi

10. Now add aloe vera chunks in the spices and stir well.

aloe vera sabzi

11. Also add salt, fennel powder and mango powder into it and mix the ingredients constantly until the aloe vera chunks are coated well with the spices.

aloe vera sabzi

12. Cook for 3 to 4 minutes so that the aloe vera chunks are well coated with the spices.

aloe vera sabzi

13. Aloe vera sabzi is ready. Take it out in a plate.

aloe vera sabziServing:

14. Garnish with some green coriander and serve it as a side assortment. Place the aloe vera sabzi in a refrigerator and relish eating for up to 4 to 5 days.

aloe vera sabziSuggestions

  • This is not a regular but a medicinal sabzi. Only 4 to 5 chunks from the sabzi are usually taken with meals. Avoid giving aloe vera sabzi to a pregnant lady. It can be harmful for them.
  • Time – 20 minutes

Aloe Vera subzi Recipe Aloe Vera subzi - Gwarpatha Ki Subzi
Author: 
Recipe type: Vegetable Fry Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Aloe vera - 2 leaves
  • Asafoetida - 1 pinch
  • Cumin seeds - ½ tsp
  • Oil - 1 to 2 tbsp
  • Turmeric powder - ½ tsp
  • Coriander powder - 1 tsp
  • Mango powder - ½ tsp
  • Salt - 1 tsp or as per taste
  • Green chilly - 1 (finely chopped)
Instructions
  1. Thoroughly wash aloe vera leaves. After this, cut off edges on both the sides.
  2. Then make small chunks from it. Similarly, cut another leave as well.
  3. Now take 2 cups of water in a vessel and place it on flame for heating.
  4. Add ½ tsp salt and some turmeric powder to it.
  5. When water starts boiling, add aloe vera chunks into it and allow it to simmer for 6 to 7 minutes.
  6. Turn off the flame and take the aloe vera chunks out from water.
  7. Wash these chunks twice with water thoroughly. Simmering aloe vera in water reduces its bitterness.
  8. Heat some oil in a wok or pan. When oil is hot, add cumin seeds and let them splutter.
  9. Then add turmeric powder, coriander powder and green chilly into it and sauté on low flame.
  10. Now add aloe vera chunks in the spices and stir well.
  11. Also add salt, fennel powder and mango powder into it and mix the ingredients constantly until the aloe vera chunks are coated well with the spices. 12. Cook for 3 to 4 minutes.
  12. Aloe vera sabzi is ready. Take it out in a plate.
  13. Garnish with some green coriander and serve it as a side assortment. Place the aloe vera sabzi in a refrigerator and relish eating for up to 4 to 5 days.

 

Achari Paneer Recipe – How To Make Achari Paneer

Achari Paneer Recipe – How To Make Achari Paneer

Paneer achari is a flavorful, highly nutritious and healthy. This delectable dish can be served as an appetizer or include it in your meals as an accompaniment.If you are fond of pickles and the robust flavor, then do try making Achari paneer recipe prepared with flavors and taste of pickle.

The paneer gravy in this recipe has robust flavors of achari masala or spices. Achari paneer is really scrumptious and aromatic. It goes well with any Indian bread like rotis, paranthas or naan. Follow this simple recipe to make Paneer achari at your home today with step-by-step pictures.

Directions

Getting ready:

1. Cut paneer in 1-1 inch chunks.

achari paneer recipe

2. Chop tomatoes, green chilies and ginger in big chunks. Place them in a mixture jar to make a fine paste.

achari paneer sabzi

3. Heat a pan and add fenugreek seeds, mustard seeds and cumin seeds into it and dry roast for few minutes.

achari paneer

4. Allow the spices to cool down. Add whole fennel powder, coriander powder and roasted whole spices. Ground all the ingredients coarsely.

achari paneer sabziMaking:

5. Heat some oil in a wok and add turmeric powder, followed by coarsely ground spices. Saute for a minute or so.

achari paneer sabzi

6. Next add tomatoes-green chilies-ginger paste followed by red chilly powder.

achari paneer sabzi

7. Saute the masala until tomatoes get mushy and you see fat leaving the edges.

achari paneer sabzi

8. Now add cream and let it simmer for 2 to 3 minutes. Keep stirring constantly.

achari paneer

9. When the masala is cooked, add ½ cup water and garam masala powder, followed by green coriander. Stir to mix everything really well.

achari paneer sabzi

10. Drop the paneer chunks into it and simmer for 2 more minutes.

achari paneer sabzi

11. Cover and cook for 2 more minutes until paneer absorbs all the spices.

achari paneer

12. Achari paneer is ready. Transfer it to a serving bowl.

achari paneerServing:

13. Serve tempting achari paneer sabzi steaming hot with chapatti, parantha, naan or rice and relish eating.

achari paneer sabziSuggestion

  • You can replace the use of cream with cashew paste or melon seeds pasts, mawa, poppy seeds paste and so on for making the gravy. You can make gravy as per your preference and taste.
  • You can also use onion in here. For this take 1 finely chopped onion and add it in hot oil prior sautéing any other ingredient. Saute till the onions become translucent. Rest, add the spices same as mentioned above to make the sabzi.
  • For 3 to 4 members
  • Time – 30 minutes

Achari Paneer Recipe Achari Paneer Recipe - How To Make Achari Paneer
Author: 
Recipe type: Vegetable Fry Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paneer - 250 grams
  • Tomato - 3 (150 grams)
  • Green chilly - 2
  • Ginger - 1 inch piece
  • Oil - 2 to 3 tbsp
  • Green coriander - 2 to 3 tbsp
  • Fenugreek seeds - ¼ tsp
  • Mustard seeds - ½ tsp
  • Cumin seeds - ½ tsp
  • Fennel seeds - 1 tsp
  • Coriander powder - 1 tsp
  • Asafoetida - 1 pinch
  • Turmeric powder - ¼ tsp
  • Red chilly powder - ¼ tsp
  • Cream - ½ cup
  • Salt - 1 tsp or as per taste
Instructions
  1. Cut paneer in 1-1 inch chunks.
  2. Chop tomatoes, green chilies and ginger in big chunks. Place them in a mixture jar to make a fine paste.
  3. Heat a pan and add fenugreek seeds, mustard seeds and cumin seeds into it and dry roast for few minutes.
  4. Allow the spices to cool down. Add whole fennel powder, coriander powder and roasted whole spices. Ground all the ingredients coarsely.
  5. Making:
  6. Heat some oil in a wok and add turmeric powder, followed by coarsely ground spices. Saute for a minute or so.
  7. Next add tomatoes-green chilies-ginger paste followed by red chilly powder.
  8. Saute the masala until tomatoes get mushy and you see fat leaving the edges.
  9. Now add cream and let it simmer for 2 to 3 minutes. Keep stirring constantly.
  10. When the masala is cooked, add ½ cup water and garam masala powder, followed by green coriander. Stir to mix everything really well.
  11. Drop the paneer chunks into it and simmer for 2 more minutes.
  12. Cover and cook for 2 more minutes until paneer absorbs all the spices.
  13. Achari paneer is ready. Transfer it to a serving bowl.
  14. Serve tempting achari paneer sabzi steaming hot with chapatti, parantha, naan or rice and relish eating.

 

Aloo Baingan Mangodi Recipe-Aloo Baingan Wadi Ki Subzi

Aloo Baingan Mangodi Recipe – Aloo Baingan Wadi Ki Subzi

Aloo baingan mangodi sabzi, prepared with potatoes and eggplant along with moong dal mangodi is one of the sabzi which can be prepared quickly and also taste super delectable. In this recipe of aloo baingan, moong dal mangodis are cooked along with potatoes and brinjals and seasoned with desi spices. So, it’s potatoes again but this time we have used them with brinjals and mangodis. Today’s recipe is a simple yet flavorful and tempting dish. Potato brinjals always make an amazing combination and this little variation of adding mangodis to the sabzi make it super duper scrumptious.

We can serve this tempting sabzi with any Indian bread like chapatti, parantha, poori or plain rice. They taste delicious in any way. Here’s the recipe for making this simple recipe of potato-brinjal mangodi sabzi with step-by-step picture. Follow and enjoy!

Directions

Getting ready:

1. Crush each mangodis into 2 to 3 coarse chunks using Ihe mortar pestal.

aloo baingan mangodi

2. Rinse the brinjals thoroughly and then cut them in small chunks as well.

aloo baingan mangodi

3. Drench the chopped brinjals in water to prevent them from turning black.

aloo baingan mangodi

4. Peel the potatoes, wash and chop them in small chunks.

aloo baingan mangodiMaking:

5. Heat 2 tbsp oil in a pan and stir fry the mangodis on medium flame.

aloo baingan mangodi

6. Keep stirring constantly and roast the mangodis until you see a little change in color.

aloo baingan mangodi

7. When the mangodis are roasted well add ½ cup water, followed by potatoes, brinjals and salt. Stir to mix everything well.

aloo mangodi sabzi

 

8. Cover and let it simmer for 5 minutes. Stir at regular intervals.

aloo baingan mangodi

9. Meanwhile in another pan, let us prepare a masala. For this, heat 1 to 2 tbsp oil in a wok or pan and splutter cumin seeds first.

aloo baingan mangodi

10. After the seeds crackle add asafoetida, ginger paste, turmeric powder, coriander powder, tomato-green chilly paste, red chilly powder and some salt.

aloo baingan mangodi

11. Now saute for a while until you see oil leaving the edges of masala.

aloo baingan mangodi

12. After sautéing the masala, add 1 cup water and let it simmer.

aloo baingan mangodi

13. When you see gentle boil in the gravy, add garam masala and cooked veggies into it. Mix well.

aloo baingan mangodi

14. Add some coriander as well. Cover the sabzi and let it cook for 4 to 5 minutes.

aloo baingan mangodi

15. Potato-brinjal mangodi sabzi is ready, transfer it to a serving bowl.

aloo baingan mangodiServing:

16. Garnish with some green coriander and serve piping hot and tantalizing potato-brinjal mangodi sabzi with chapatti, parantha, naan or rice and relish eating.

aloo baingan mangodi

  • For 4 to 5 members
  • Time – 35 minutes

Aloo Baingan Mangodi Recipe Aloo Baingan Mangodi Recipe-Aloo Baingan Wadi Ki Subzi
Author: 
Recipe type: Curry recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Brinjals – 1 (400 grams)
  • Potatoes – 3 (250 grams)
  • Mangodi – ½ cup (100 grams)
  • Tomato – 3 (paste)
  • Green chilly – 2 (paste)
  • Mustard oil – 2 to 3 tbsp
  • Green coriander – 3 to 4 tbsp (finely chopped)
  • Asafoetida – 1 pinch
  • Cumin seeds – ½ tsp
  • Ginger paste – 1 tsp
  • Garam masala – ¼ tsp
  • Red chilly powder – less than ¼ tsp or as per taste
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1.5 tsp
  • Salt – less than 1.5 tsp or as per taste
Instructions
  1. Crush each mangodis into 2 to 3 chunks.
  2. Then cut the brinjals in small chunks as well.
  3. Drench them in water to prevent from turning black.
  4. Peel the potatoes, wash and chop them in small chunks.
  5. Heat 2 tbsp oil in a pan and stir fry the mangodis on medium flame.
  6. Keep stirring constantly and roast the mangodis until you see a little change in color.
  7. When the mangodis are roasted well add ½ cup water, followed by potatoes, brinjals and salt.
  8. Stir to mix everything well.
  9. Cover and let it simmer for 5 minutes. Stir at regular intervals.
  10. Meanwhile in another pan, let us prepare a masala. For this, heat 1 to 2 tbsp oil in a wok or pan and splutter cumin seeds first.
  11. After the seeds crackle add asafoetida, ginger paste, turmeric powder, coriander powder, tomato-green chilly paste, red chilly powder and some salt.
  12. Now saute for a while until you see oil leaving the edges of masala.
  13. After sautéing the masala, add 1 cup water and let it simmer.
  14. When you see gentle boil in the gravy, add garam masala and cooked veggies into it. Mix well.
  15. Add some coriander as well. Cover the sabzi and let it cook for 4 to 5 minutes.
  16. Potato-brinjal mangodi sabzi is ready, transfer it to a serving bowl
  17. Garnish with some green coriander and serve piping hot and tantalizing potato-brinjal mangodi sabzi with chapatti, parantha, naan or rice and relish eating.