Category Archives: Vegetable Fry recipe

Shahi Tinda Recipes – Tinda Stuffed with Paneer

Stuffed Punjabi Tinda – Tinda Stuffed with Paneer

Tinda or Round gourds are one of such veggie that everyone pinch their nose at and don’t want to include them in their meals. But this recipe of shahi stuffed tinda will make everyone go wow! Believe me; you’ll definitely relish eating this rich gravy sabzi for sure.

Today we are showing you how to make paneer stuffed shahi tinda sabzi. This sabzi can be prepared for any party, festival or special occasion and need very little time and preparations. Everyone at your home will be compelled to eat this dish for sure. Try making this recipe whenever you are bored having the same sabzi in your meals. So, here’s how to make shahi paneer stuffed tinda recipe for you all with step-by-step pictures and instructions. Just follow the recipe and you’ll be able to make perfect shahi tinda recipe. Enjoy!

Directions

Getting ready:

1. Rinse the gourds, peel and remove the stalk from them.

shahi tinda

2. Scoop out the mash from the gourds and collect in another bowl.

shahi tinda recipeMaking:

3. Now, for the stuffing, heat some oil in a wok or pan and add asafoetida and cumin seeds into it.

shai tinda recipe

4. When the seeds splutter, add the turmeric powder, coriander powder, gourds mash, chopped green chilies, ginger paste, fennel powder, mango powder, red chilly powder, garam masala and some salt. Mix everything really well.

shahi tinda

 

5. Saute the spices for a while and then add crumbled paneer into it. Stir to mix the ingredients well and then add chopped cashews and raisins into it. Saute for a minute or so.

shahi tinda recipe

6. Stuffing is ready. Put off the flame and add chopped green coriander to it. Give everything a nice stir. Transfer it to a bowl and let it cool down completely.shahi tinda recipe

7. Then take a gourd, and fill it up with the prepared stuffing with the help of a spoon. Repeat the process with the rest of them.

shahi tinda recipe

8. Heat some oil in the same pan and place the gourds into it. Cover and let them cook on medium flame for 3-4 minutes.

shahi tinda recipe

9. Keep checking and turning the gourds at at every 3-4 minutes so that they are cooked from all sides. Continue cooking the gourds until they are cooked through and turn soft. It can take around 15 minutes.

shahi tinda recipe

10. Stuffed gourds are now ready and cooked. Transfer the stuffed gourds in a serving plate.

shahi tinda recipeServing:

11. Serve this delicious and spicy tinda stuffed with paneer steaming hot with a chapatti, naan, parantha or plain rice. You’ll relish eating it for sure.

  • For 3-4 members
  • Time – 30 minutes

Shahi Stuffed Tinda Recipes Shahi Tinda Recipes - Tinda Stuffed with Paneer
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Round gourd - 8 (medium size) (400 grams)
  • Oil - 2 tbsp
  • Cashew - 6-7
  • Raisins - 10-12
  • Paneer - 50 grams
  • Green coriander - 2-3 tbsp (finely chopped)
  • Red chilly powder - ¼ tsp
  • Garam masala powder - ¼ tsp
  • Asafoetida - 1 pinch
  • Cumin seeds - ¼ tsp
  • Mango powder - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Green chilly - 2 (finely chopped)
  • Ginger paste - 1 tsp
  • Salt - 1 tsp
  • Coriander powder - 1 tsp
  • Fennel powder - 1 tsp
Instructions
  1. Rinse the gourds, peel and remove the stalk from them.
  2. Scoop out the mash from the gourds and collect in another bowl.
  3. Now, for the stuffing, heat some oil in a wok or pan and add asafoetida and cumin seeds into it.
  4. When the seeds splutter, add the turmeric powder, coriander powder, gourds mash, chopped green chilies, ginger paste, fennel powder, mango powder, red chilly powder, garam masala and some salt. Mix everything really well.
  5. Saute the spices for a while and then add crumbled paneer into it. Stir to mix the ingredients well and then add chopped cashews and raisins into it. Saute for a minute or so.
  6. Stuffing is ready. Put off the flame and add chopped green coriander to it. Give everything a nice stir. Transfer it to a bowl and let it cool down completely.
  7. Then take a gourd, and fill it up with the prepared stuffing with the help of a spoon. Repeat the process with the rest of them.
  8. Heat some oil in the same pan and place the gourds into it. Cover and let them cook on medium flame for 3-4 minutes.
  9. Keep checking and turning the gourds at at every 3-4 minutes so that they are cooked from all sides. Continue cooking the gourds until they are cooked through and turn soft. It can take around 15 minutes.
  10. Stuffed gourds are now ready and cooked. Transfer the stuffed gourds in a serving plate.
  11. Serve this delicious and spicy tinda stuffed with paneer steaming hot with a chapatti, naan, parantha or plain rice. You’ll relish eating it for sure.

 

Paneer Kolhapuri Recipe

Paneer Kolhapuri Recipe – How to make Paneer Kolhapuri?

Paneer kolhapuri is a delicious and one of the most popular Indian recipes. Who doesn’t like eating sabzi or any other dish prepared with paneer after all? This super scrumptious and delicious recipe is another easiest paneer recipe that can be prepared in a jiff without any onions and garlic. Yes, you read it right. You don’t need any onion or garlic for making this recipe. Paneer kolhapuri is rich Tomato-coconut-cashew gravy based recipe that will surely awaken your taste buds.

Paneer kolhapuri is a tarty-tangy sabzi prepared with freshly ground spices, coconut and fresh soft paneer. This rich and super tasty recipe pairs well with any Indian bread like chapatti, parantha, naan or poori. Infact it goes well with jeera rice or plain rice too. Try to follow this easy step-by-step recipe of paneer kolhapuri yourself and I am sure everyone will like it for sure. Enjoy!

Directions

Getting ready:

1.  Finely grind the tomatoes, green chilies, ginger and cashews in a mixture jar to make a paste.


2.  Cut paneer into 1-1 inch square chunks.

Making:

3.  To prepare kholhapuri masala, heat a pan and dry roast sesame seeds, 1 tsp cumin seeds, fennel seeds, cinnamon stick, green cardamom, brown cardamom and dry coconut. Saute the spices for a while.


4.  Take out the roasted spices in a plate and let them cool them.


5.  Now grind these spices to make a coarse powder. Kolhapuri masala is ready.


6.  Heat some oil in a wok or pan and add cumin seeds into it.


7.  After this add asafoetida, turmeric powder, coriander powder and saute for a while.


8.  Then add rest of the spices i.e. dry whole red chilly and tomato-cashew paste.


9.  Stir and keep stirring until you see oil leaving the sides of the masala. Keep the flame low-medium.


10.  To the masala add red chilly powder and kolhapuri masala. Saute the masala until fragrant.


11.  Now add ½ cup water and let it simmer for few more minutes.


12.  When you see gentle boil in the gravy, add salt and chopped coriander into it.


13.  Add paneer chunks. Give a nice and gently stir and then cook for 2-3 minutes.


14.  Transfer paneer kolhapuri in a serving bowl. recipe is ready.

Serving:

15.  Serve this lip smacking and super yummy paneer kolhapuri steaming hot with chapatti, paranthas, naan or rice.

Suggestions

  • Prepare fresh paneer at home for this recipe. It will taste amazing.

 

Paneer Kolhapuri Recipe paneer kolhapuri recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paneer - 250 grams
  • Tomatoes - 4 (250 grams)
  • Green chilly - 2
  • Ginger - 1 inch baton
  • Cashew - ¼ cup
  • Dry coconut - ½ cup (grated)
  • Oil - 2-3 tbsp
  • Green coriander - 2-3 tbsp
  • Sesame seeds - 2 tsp
  • Cumin seeds - 1.5 tsp
  • Fennel - 1 tsp
  • Whole garam masala - 1 inch cinnamon stick, 1 brown cardamom, 2 green cardamom, 4 clove and 8-10 black pepper
  • Dried red chilly - 2
  • Salt - 1 tsp (as per taste)
  • Red chilly powder - ½ tsp
  • Turmeric powder - ¼ tsp
  • Asafoetida - 1 pinch
  • Coriander powder - 1 tsp
Instructions
  1. Finely grind the tomatoes, green chilies, ginger and cashews in a mixture jar to make a paste.
  2. Cut paneer into 1-1 inch square chunks.
  3. To prepare kholhapuri masala, heat a pan and dry roast sesame seeds, 1 tsp cumin seeds, fennel seeds, cinnamon stick, green cardamom, brown cardamom and dry coconut. Saute the spices for a while.
  4. Take out the roasted spices in a plate and let them cool them.
  5. Now grind these spices to make a coarse powder. Kolhapuri masala is ready.
  6. Heat some oil in a wok or pan and add cumin seeds into it.
  7. After this add asafoetida, turmeric powder, coriander powder and saute for a while.
  8. Then add rest spices i.e. dry whole red chilly and tomato-cashew paste.
  9. Stir and keep stirring until you see oil leaving the sides of the masala. Keep the flame low-medium.
  10. To the masala add red chilly powder and kolhapuri masala. Saute the masala until fragrant.
  11. Now add ½ cup water and let it simmer for few more minutes.
  12. When you see gentle boil in the gravy, add salt and chopped coriander into it.
  13. Add paneer chunks. Give a nice and gently stir and then cook for 2-3 minutes.
  14. Transfer paneer kolhapuri in a serving bowl. recipe is ready.
  15. Serve this lip smacking and super yummy paneer kolhapuri steaming hot with chapatti, paranthas, naan or rice.

 

 

Rajasthani Mirchi ke Tipore – Instant Chili Pickle

Mirchi ke Tipore – Hari Mirch ke Tipore

Rajasthani Hari Mirch ke tipore is hot, spicy and tangy recipe. It is one of traditional and authentic recipe for Rajasthani cuisine. You can call it a zingy, spicy pickle or a stir fry sabzi which is really easy to make and take very little time and efforts.

Green chilly tipore is a spicy and scrumptious recipe prepared with sauteing green chilly and is often served in Rajasthani thali. This dish completes the Rajasthani thali. Me and my family thoroughly enjoyed eating this scrumptious recipe and surely you’ll like it too. Enjoy!

Directions

Getting ready:

1. Wash the chilies thoroughly and cut off the stalk.

mirch tipore

2. Now chop the chilies in ½ inch small chunks.

mirch tiporeMaking:

3. Heat some oil in a pan and splutter cumin seeds first.

mirch tipore

4. Then add asafoetida, turmeric powder and chopped green chilies

mirch tipore

5. Further add fennel powder, mango powder, coriander powder and salt and saute for few minutes.

mirch tipore

6. Let the chilies simmer for 1-2 minutes until they absorb all the spices.

mirch tipore

7. Cover and cook the chilies for 2 minutes on low flame until they get tender. Check after 2 minutes.

mirch tipore

8. Now cook it on high flame until the moisture escapes completely. Tipore is now ready.

mirch tipore

9. Transfer it to a serving bowl.

mirch tiporeServing:

10. Serve this spicy and tangy Rajasthani Mirch ke Tipore as an assortment with paranthans or any meal and relish eating. To store the tipore in refrigerator for up to 1 week.

Hari Mirch ke Tipore recipe Hari Mirch ke Tipore
Author: 
Recipe type: Pickle recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green chilly (thick variety) - 200 grams
  • Mustard oil - 4 tbsp
  • Turmeric powder - ½ tsp
  • Coriander powder - 2 tsp
  • Fennel powder - 2 tsp
  • Asafoetida - 1-2 pinch
  • Cumin seeds - ½ tsp
  • Mango powder - less than 1 tsp
  • Salt - less than 1 tsp (or as per taste)
Instructions
  1. Wash the chilies thoroughly and cut off the stalk. Now chop the chilies in ½ inch small chunks.
  2. Heat some oil in a pan and splutter cumin seeds first.
  3. Then add rest of the following spices into the wok - asafoetida, turmeric powder and chopped green chilies, fennel powder, mango powder, coriander powder and salt and sauté for few minutes.
  4. Let the chilies simmer for 1 to 2 minutes until they absorb all the spices.
  5. Cover and cook the chilies for 2 minutes on low flame until they get tender. Check after 2 minutes and now cook it on high flame until the moisture escapes completely.
  6. Serve and relish eating. To store the tipore, place them in a container and keep them in refrigerator for up to 1 week.

 

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.