Recipestable

Tag: curry

  • Methi Chicken Recipe – A Tasty Tweak to your regular Chicken Curry

    Methi Chicken Recipe – A Tasty Tweak to your regular Chicken Curry

    Methi Chicken (Chicken Curry with Fenugreek Leaves)

    Methi Chicken is a lip smacking chicken recipe which is cooked under pressure(dum) along with yogurt, fresh methi and spices. This Methi Chicken recipe is easy to cook and great in taste, as well as looks and texture.

    Methi Chicken Recipe
    Methi Chicken Recipe (Chicken Curry with Fenugreek Leaves)

    This Methi Chicken is one of my go-to recipes when I want to cook a simple, wholesome non-vegetarian meal for my family. The basic recipe for this dish is my Mother’s so I know it is good as I grew up eating it. The fresh Methi (fenugreek) leaves add a lovely, earthy flavor to this dish. You can also use dried fenugreek if you don’t have access to fresh leaves and you should be able to find both fairly easily in any grocery.

    Methi Chicken Recipe (Chicken Curry with Fenugreek Leaves)
    Methi Chicken Recipe (Chicken Curry with Fenugreek Leaves)

    Goes great with plain rice, salad and Raita. If you thicken the gravy, it tastes just as good with hot, freshly made Chapatis.

    Methi Chicken Recipe (Chicken Curry with Fenugreek Leaves)

    Check it out the Methi Chicken recipe here!!

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1-1/2 kg chicken cut into karahi pieces

    For the marinade:

    • 1 tsp each, ginger and garlic paste
    • 2 tsp yogurt
    • 1 tsp red chilli powder
    • ½ tsp cumin powder
    • Salt to taste

    For the Gravy:

    • 2 cardamoms
    • 1 cinnamon stick
    • 3 green chillies, chopped
    • 1/2 tsp black cumin seeds
    • 2 cups chopped fenugreek leaves
    • 1 lemon juice
    • 2 onions, finely chopped
    • 2 tomatoes, finely chopped

    [/tab] [tab]Yield: 8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:

    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Mix all the ingredients and marinate the chicken for 30 minutes.

    Grill in a pre-heated oven till golden brown.

    Step 3

    For the gravy, roast cardamom, cinnamon, black cumin seeds and chopped onions till golden brown.

    Step 4

    Add fenugreek leaves and saute for four minutes.

    Step 5

    Add tomatoes and chicken and cook till the aroma of the fenugreek leaves comes out.

    Step 6

    Put lemon juice, garnish with ginger julienne. Methi Chicken is ready to serve.

    [/tab] [tab]

    • Serve with chapati or white rice.

    [/tab] [/tabs]

    If you like Methi Chicken recipe and make it then let me know your feedback by commenting below.

  • A Colorful & Flavorful Feast: Chicken with Peppers Recipe

    Chicken with Peppers

    Chicken is a universal favorite among kids as well as adults. Its versatility makes it a favourite thing to cook. This one is not a spicy dish from heat point.
    It has a history for me as this Chicken with Peppers recipe comes from my mum. She created it as a menu option for no oil foods after my dad had a heart attack. By using this basic technique, I have made it with a number of different vegetables. After so many variations I still love this original version due to the ease of the recipe as well as preparation time. This is a yummy chicken dish with outstanding flavor that is easy to make.

    Fresh bell peppers cook up with economical and flavorful chicken in a quick and tasty stove top dinner. With just 1 tablespoon of oil, you can feed 4-6 people. How good does that sound?

    Chicken with Peppers Recipe
    Photo: Chicken with Peppers Recipe

    Here is the Chicken with Peppers recipe !!

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time:40 minutes[/one_fourth] [one_fourth]Servings: 6 [/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 whole chicken, cut in 12 pieces
    • 1 large green pepper, sliced
    • 1 large onion, sliced
    • 2 potatoes, cut into thick slices
    • 10 fresh garlic cloves, crushed
    • 2 tablespoon yogurt
    • 1 tablespoon canola oil
    • 1/2 teaspoon red chili powder
    • 1/2 teaspoon garam masala powder
    • 1/4 teaspoon turmeric powder
    • Salt to taste

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a large bowl, mix the yogurt with all the spices and garlic.

    Step 2

    Put chicken into yogurt mixture. Coat evenly and let stand for 10 minutes.

    Step 3

    Heat oil in a large pot over medium heat.

    Step 4

    Arrange chicken in a single layer in the pot.

    Step 5

    Lower the heat to medium. Cook, uncovered, for 10 minutes or until chicken is browned on the bottom.

    Step 6

    Turn the pieces over and put the lid on. Cook for another 10 minutes.

    Step 7

    Take the chicken out of the pan.

    Step 8

    Add potatoes and coat them in chicken drippings.

    Step 9

    Turn the heat to low and cover the pot. Cook for 10 minutes oruntil potatoes are tender.

    Step 10

    Put the chicken back into the pan.

    Step 11

    Add bell pepper and onion. Cook for another couple of minutes.

    Step 12

    Sprinkle a bit of garam masala to freshen up the spices. Chicken with Peppers are ready to serve. ENJOY!!

    [/tab] [tab]

    •  Serve over white rice or by itself.

    [/tab] [/tabs]

    If you like Chicken with Peppers  recipe and make it then let me know your feedback by commenting below.

  • Cauliflower Curry Masala Recipe

    Cauliflower Curry Masala

    You’ve probably heard of Chicken curry; well this is almost the same thing but with a twist. Instead of chicken use cauliflower!! Cauliflower Curry Masala is a vegetable curry that makes for a good side with rotis. Traditional Pakistani cauliflower and potato curry recipe from my grandmother (Nani Jan). We used to eat this all the time growing up. My sister likes it with paratha.

    Cauliflower Curry Masala Recipe
    Photo: Cauliflower Curry Masala Recipe

     Check it out the Cauliflower Curry Masala Recipe here!!

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 large Cauliflower, cut into florets
    • Oil for deep frying
    • 2 onions
    • 2 green chilies
    • 8-9 cloves of garlic
    • 1 inch piece of ginger
    • 2 tomatoes made into a puree
    • 1 tsp red chili powder
    • 1 tsp coriander powder
    • 1 tsp garam masala powder
    • 1/2 tsp turmeric powder
    • 1 tsp kasoori methi
    • Salt to taste.

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    First deep fry the washed cauliflower florets and keep aside.

    Step 2

    Now heat 2 tablespoon oil in a wok.

    Step 3

    Make a paste of onions, green chilies, ginger and garlic and put it in the wok.

    Step 4

    Saute till it changes color and add the tomato puree to it.

    Step 5

    Now add all the spices, salt and kasoori methi and sauté till oil separates.

    Step 6

    Add the florets, and a cup of water and mix well. Garnish with chopped fresh coriander. Cauliflower Curry Masala is ready to serve.

    [/tab] [tab]

    • Serve with chapati, paratha or any bread.

    [/tab] [/tabs]

    If you like Cauliflower Curry Masala recipe and make it then let me know your feedback by commenting below.

  • Recipe: Chicken Bharta

    Recipe: Chicken Bharta

    Chicken Bharta

    Here is one more delicious Chicken recipe for you – Chicken Bharta is a filling recipe that can go great with roti and paratha. It can be a vegetarian dish, like baingan bharta (egg plant grilled and mashed), or non-veg like chicken bharta. You can also serve some raita with it for more delicate taste. Check it out the Chicken Bharta recipe here!!

    Chicken Bharta recipe
    Photo: Chicken Bharta Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 25 minutes [/one_fourth] [one_fourth]Servings: 3 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm chicken
    • 2 medium onions, finely chopped
    • 1- 1/2 cups tomato puree
    • 4 black cardamom
    • 4 green cardamom
    • 4 bay leaf
    • 3 cloves
    • 5 teaspoon sesame oil
    • 3 teaspoon ginger garlic paste
    • 3 teaspoon cashew paste
    • 2 teaspoon yogurt
    • 2 teaspoon fresh cream
    • 1 teaspoon butter
    • 1 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1 teaspoon cumin powder
    • 1 teaspoon kasuri methi, crushed
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon garam masala powder
    • salt to taste

    [/tab] [tab]Yield: 3 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Add all the spices cloves, cardamom, and bay leaf along with the chicken while boiling.

    Step 2

    Separate Chicken from bones. Add oil in a pan and fry the chopped onions until brown.

    Step 3

    Make a smooth paste of ginger garlic paste, red chilli powder,
    Coriander powder, and cumin powder with water.

    Step 4

    Now add this paste in the deep pan. Stir well. Add tomato puree, salt and then the separated boneless chicken into it.

    Step 5

    Mix well then add cashew paste and curd.

    Step 6

    Add kasuri methi into water and pour it in the mixture.

    Step 7

    Mix all properly and add butter, garam masala powder into it. Garnish it with fresh cream. Chicken Bharta is ready to serve.

    [/tab] [tab]

    • Serve with naan or paratha and raita.

    [/tab] [/tabs]

    If you like Chicken Bharta recipe and make it then let me know your feedback by commenting below.

  • Chicken Kali Mirch Recipe

    Chicken Kali Mirch

    A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves. Succulent chicken coated in a thick masala –  I like to serve this as starter or snack with drinks. The particular thing that I absolutely like about this dish is the color from turmeric,which makes it so bright and appetizing. Less oil and easy to cook, this one is sure to delight all those of you who feel that indian recipes are difficult to follow. Check it out the Chicken Kali Mirch Recipe here!!

    Chicken Kali Mirch recipe
    Photo: Chicken Kali Mirch Recipe

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level:Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1kg chicken, cleaned and cut into pieces
    • 1/2 cup black pepper corns
    • 1 tsp turmeric powder
    • Salt to taste
    • 5 cloves
    • 1 stem large curry leaves
    • 1/2 c tomatoes, chopped
    • 1 medium onion, sliced
    • 1 tsp coriander powder
    • 10 cloves garlic, chopped
    • 4 tbsp oil

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Coarsely grind the pepper corns and along with turmeric and salt mix it with the chicken and refrigerate for an hour.

    Step 2

    Now heat oil in a wok and throw in the cloves first.

    Step 3

    After that put in the garlic and then the onion.

    Step 4

    Once the onions are pink in color add the tomatoes.

    Step 5

    Once the tomatoes start getting a little roasted, add the coriander powder. Saute till oil gets separated from the paste.

    Step 6

    Now add a cup of water and the curry leaves. Once it starts boiling add the marinated chicken.

    Step 7

    Cook covered till the chicken is tender. Dish it out. Chicken Kali Mirch is ready to serve.

    [/tab] [tab]

    • Serve with chapati.

    [/tab] [/tabs]

    If you like Chicken Kali Mirch recipe and make it then let me know your feedback by commenting below.

  • Chicken Nawabi Recipe

    Chicken Nawabi

    Chicken Nawabi is a special chicken recipe that hails from the classic city of Kolkata. This delicious chicken nawabi recipe came to the city with the bawarchies of the exiled Nawab of Lucknow. This royal dish is simply magical with its delicious aroma, texture and lip-smacking taste. Chicken Nawabi has an exceptional flavour. The chicken is cooked in a white cashew nut gravy with a blend of aromatic spices which lend a divine flavour to this dish. Check it out the Chicken Nawabi recipe here!!

    Chicken Nawabi recipe
    Photo: Chicken Nawabi Recipe

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 50 minutes[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 3 lbs skinless chicken pieces
    • 1/4 pint thick plain yogurt
    • 1/2 teaspoon turmeric
    • 4 garlic cloves, chopped
    • 1 inch fresh ginger, finely chopped
    • 4 dried red chilies
    • 2 ounces ghee or 2 ounces butter
    • 2 onions, sliced
    • 1 tsp caraway seed
    • 1 spoon garam masala
    • salt to taste
    • 12 ounces water
    • 4 ounces creamed coconut
    • 3 ounces cashew nuts
    • 2 hard-boiled eggs, sliced
    • 1/2 tsp paprika

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cut each chicken joint in two. Mix together the yogurt and turmeric till smooth.

    Step 2

    Mix the chicken with the yogurt and leave to stand overnight.

    Step 3

    In a blender process the garlic, ginger and red chillies with 2 tbsp water till smooth.

    Step 4

    Melt the ghee(or butter) in a pan over medium heat and fry the onions till golden.

    Step 5

    Remove onions from pan,pressing them against the side of the pan to save as much ghee as possible.

    Step 6

    Fry the caraway seeds and garam masala for 30 seconds and add all of the garlic/ginger mix, stir.

    Step 7

    Add the chicken and the yogurt it was marinaded in, with the onions and the salt and fry for 5 minutes.

    Step 8

    Add 9 fluid oz of the water and creamed coconut, bring to the boil, reduce the heat cover the pan and simmer 40 minutes.

    Step 9

    In the blender put the remaining water and the cashew nut and blend till smooth.

    Step 10

    Add this to the pot and cook uncovered for 5 minutes. sprinkled with the paprika and garnished with the eggs. Chicken Nawabi is ready to serve.

    [/tab] [tab]

    • Serve with Tandoori Naan, boiled rice or paratha.

    [/tab] [/tabs]

    If you like Chicken Nawabi recipe and make it then let me know your feedback by commenting below.

  • Baby Corn Masala Recipe

    Baby Corn Masala

    An unique combination of baby corn with delectable spicy flavours.  This Baby corn masala is a tasty vegetarian dish. Baby Corn Masala is very yummy and does not require much time to get cooked. The foodies will surely love it. Definitely worth to try this simple but tasty recipe.
    Try this baby corn masala recipe, a rich peanut based delicious gravy, perfect for roti, chapati and pulao. ..!!

    Baby Corn Masala recipe
    Photo: Baby Corn Masala Recipe

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time: 35[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm Baby Corn, peeled
    • 4 cups Water
    • 1 Onion,finely chopped
    • 2 tomatoes,finely chopped
    • 1 tsp red chili powder
    • 1/4 tsp turmeric powder
    • 1/2 tsp cumin seeds
    • 1/2 tsp fenugreek seeds
    • 1/2 tsp onion seeds
    • 1/2 tsp mustard seeds
    • 1/2 tsp aniseed
    • 4 tbsp vegetable oil
    • 1/4 cup fresh coriander Leaves,finely chopped
    • 1 cup peanuts,roasted & ground
    • salt to taste

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place baby corn in a bowl and Cut into 1-inch pieces.

    Step 2

    In a pressure cooker, put baby corn along with salt, water and turmeric powder. Cook for 10 minutes or until soft and tender.

    Step 3

    Remove from the heat and set aside.

    Step 4

    Heat 4 tbsp oil in a deep skillet or wok over high heat.

    Step 5

    Add cumin seeds, onion seeds, aniseed, fenugreek seeds and mustard seeds in it.

    Step 6

    Fry for 1` minute or until seeds start to crackle.

    Step 7

    Add chopped onion; cook and saute for 3-4 minutes or until raw smell of onions goes out.

    Step 8

    Then add chopped tomato and cook for 2 minutes. Season with salt and red chili. Cook for 2 more minutes.

    Step 9

    Put cooked baby corn and remaining water in it.

    Step 10

    Sprinkle fresh coriander leaves over it. Baby Corn Masala is ready to serve.

    [/tab] [tab]

    • Serve hot with roti.

    [/tab] [/tabs]

    If you like baby corn masala recipe and make it then let me know your feedback by commenting below.

  • Steamed Egg Cubes Curry Recipe

    If you are bored eating regular style of egg curries and looking for a variation, you should definitely try this out. Usually we use boiled eggs in egg curries. But in this Steamed Egg Cubes Curry recipe, we steam the eggs initially and then we cut the steamed eggs into small cubes.

    If you like this Steamed Egg Cubes Curry recipe and make it then let me know your feedback by commenting below.

    Steamed Egg Cubes Curry Recipe
    Photo: Steamed Egg Cubes Curry Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 30 minutes[/one_fourth] [one_fourth]Servings: 2[/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 4 eggs, lightly beaten
    • 1 onion, chopped
    • 3 green chilies, chopped
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon cumin and mustard seeds
    • 1/4 teaspoon garam masla powder
    • a pinch of turmeric powder
    • 2 tablespoon chopped fresh coriander
    • 2 tablespoon cooking oil
    • salt to taste

    [/tab] [tab]Yield: 2 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Take a bowl and spray little oil and pour beaten eggs. Add little salt and mix well.

    Step 2

    Take a pressure cooker and pour half cup of water.

    Step 3

    Keep the bowl in the cooker and close the lid. Do not put the whistle.
    Let it steam for 15 minutes.

    Step 4

    Meanwhile, heat oil in a saucepan over medium heat. Add cumin seeds and mustard seeds.

    Step 5

    Fry for few seconds and then add finely chopped onion and green chilies.

    Step 6

    After few minutes add turmeric powder, ginger garlic paste and salt.

    Step 7

    Fry until the onions are gold brown and then add red chili powder, coriander powder and garam masala powder. Mix well and cook for few more minutes.

    Step 8

    Now take the bowl out of cooker and cut the eggs into small cubes. Add them to the onion mixture and mix well.

    Step 9

    Now add one cup of water, cover with a lid and cook on a low flame for about 5 minutes.

    Step 10

    Once all the water is absorbed, turn off the heat. Garnish with fresh coriander leaves. Steamed Egg Cubes Curry is ready to serve.

    [/tab] [tab]

    • Serve with paratha.

    [/tab] [/tabs]

  • The Everyday Curry: Easy & Delicious Aloo Tarkari Recipe!

    Aloo Tarkari

    Aloo Tarkari is an excellent potatoes dish that is not only tasty but also a hale and hearty dish as potatoes are full of potassium. Taking potatoes twice a month is good for everyone so take it in the form of some delicious dish. It cooks quickly and easily and will make a great  breakfast if served with paratha or puri. So bookmark this Aloo Tarkari recipe for your Breakfast menu.

    Aloo Tarkari Recipe
    Photo: Aloo Tarkari Recipe

    Check it out the Aloo Tarkari recipe here!!

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm potatoes
    • 1 tsp cumin seeds, roasted
    • 1/2 tsp nigella seeds
    • 1/2 tsp aniseed’s
    • 1/2 tsp black seeds (kalonji)
    • 1 tsp whole red chili, crushed
    • 1/2 tsp turmeric powder
    • 1/4 cup oil or ghee
    • Salt to taste

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash potatoes, remove the peel. Cut into small cubes.

    Step 2

    Heat oil in a large skillet, add nigella seeds, aniseed’s and cumin seeds.

    Step 3

    When start crackling, add potato and 1 glass of water in it.

    Step 4

    Season with salt and red chili.

    Step 5

    Bring to a hard boil and simmer until potatoes are soft and tender.

    Step 6

    Mash potatoes a little bit. Cook for 3-4 minutes.

    Step 7

    When ready, takeout in a serving bowl. Aloo Tarkari is ready to serve.

    [/tab] [tab]

    • Enjoy with Puri and any pickle.

    [/tab] [/tabs]

    If you like Aloo Tarkari Recipe  and make it then let me know your feedback by commenting below.And

  • Dhal Curry Recipe

    Cheap, delicious and healthy – dal is the perfect comfort food supper. Try this Dhal Curry Recipe and don’t forget to share your experience with  us!!

    Dhal Curry Recipe
    Photo: Dhal Curry Recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 45 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 sliced onion
    • 1 chopped tomato
    • 1 tsp garam masala
    • 1/2 cup moong dhal
    • 2 medium size potato
    • Salt to taste
    • a pinch of turmeric powder
    • 3 tsp vegetable oil
    • 1 tsp mustard
    • 1 tsp cumin seeds

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Boil the potatoes, peel and smash it.

    Step 2

    Cook the moong dhal and blend it. Set aside.

    Step 3

    In a skillet heat oil, add mustard when it crackles add cumin seeds.

    Step 4

    Add onion, tomato stir and cook till onions are golden.

    Step 5

    Add boiled moong dhal and smashed potatoes followed by salt, turmeric powder and garam masala. Fry for a minute.

    Step 6

    Add some water and keep boiling for 3 minutes. Dhal Curry is ready to serve.

    [/tab] [tab]

    • Serve with boiled rice.

    [/tab] [/tabs]

  • A Taste of Kashmir Cuisine: Make Restaurant-Style Kashmiri Chicken Curry at Home!

    A simple Chicken Curry that uses loads of tomatoes and whole spices to get maximum flavor. In Kashmir, cooks traditionally use large pieces of chicken (this dish would normally be made with a small quartered chicken), but you can use anything you have access to. The flavors are simple, rustic and well-rounded. This is a wonderful, rich and creamy Kashmiri chicken Curry recipe. Simply served with boiled rice, chicken is transformed into a delicious dish for dinner or lunch. Check it out the Kashmiri Chicken Curry Recipe here!!

    Kashmiri Chicken Curry Recipe
    Photo: Kashmiri Chicken Curry Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 40 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Chicken Curry:

    • 1 kg whole chicken
    • 3 large onions, thinly sliced
    • 4 tbsp oil or ghee
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 inch cinnamon stick
    • 8-10 black peppercorns
    • 1 bay leaf
    • 3 cardamoms
    • 2 cloves
    • 1/2 tsp red chili powder
    • 1/4 tsp turmeric powder
    • 1/2 tsp cumin powder
    • 1 tbsp paprika powder
    • 1 tbsp ground almonds
    • 1/2 cup plain yogurt
    • 1/2 cup cashew nut paste
    • salt to taste

    For Garnishing:

    • 1 tsp garam masala
    • 2 tbsp fresh coriander leaves chopped
    • 1/4 cup roasted cashew nuts
    • 2 green chillies, sliced

    [/tab] [tab]Yield: 5 servings Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash chicken thoroughly and pat dry. Then cut into 10 large pieces.

    Step 2

    Heat oil or ghee in a thick bottom wok. Add onions and whole spices;fry for 2-3 minutes or until fragrant.

    Step 3

    Reduce heat to low add ginger-garlic paste and cook for 30 seconds.

    Step 4

    Then add red chilli powder,paprika, turmeric powder, cumin powder and cashew nut paste.

    Step 5

    Stir fry for 3-4 minutes on low flame.

    Step 6

    Place chicken into the wok and fry for 10-12 minutes or until lightly browned.

    Step 7

    Gradually add yogurt and stirring frequently. Cover with the lid and cook for 10-15 minutes or until chicken is cooked thoroughly.

    Step 8

    Transfer into a serving bowl ; sprinkle garam masala over it.

    Step 9

    Garnish with cashew nut, green chilies, and chopped coriander leaves. Kashmiri Chicken Curry is ready to serve.

    [/tab] [tab]

    • Serve with Paratha or white rice.

    [/tab] [/tabs]

  • Chicken Karahi Korma Recipe

    I am fond of trying new recipes with fully concentration and hard work. This makes me 100% sure that this dish is gonna be a hit and this happens every time. You should have belief that every thing you do with concentration and handwork will give you good results. Try this Chicken Karahi Korma recipe and don’t forget to share your experience with us !!

    Chicken Karahi Korma recipe
    Photo: Chicken Karahi Korma recipe

    [divider]

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 45 minutes[/one_third] [one_third_last] Servings: 8 [/one_third_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 kg chicken, cut into 16 pieces
    • 1-1/2 cup plain yogurt
    • 1 cup oil or ghee
    • 1 cup coconut milk
    • 4 onion, thinly sliced
    • 2 tomatoes, chopped
    • 2 tablespoon ginger garlic paste
    • 2 tablespoon red chili powder
    • 1 tablespoon poppy seeds
    • 1 tablespoon coriander powder
    • 1 teaspoon cumin powder (zeera)
    • 1/2 teaspoon turmeric powder
    • salt to taste
    • 2 cinnamon sticks
    • 8 small cardamoms
    • 8 cloves
    • 10 almonds
    • 10 cashew nuts

    For Garnishing:

    • 4 green chilies, thinly sliced
    • 1/2 cup mint leaves, chopped
    • 1/2 cup fresh coriander, chopped
    • 2 tablespoon ginger slices

    [/tab] [tab]Yield: 8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Grind poppy seeds, almonds, cashew nuts, cumin seeds in a grinder and make a smooth paste.

    Step 2

    Heat oil in a deep wok or skillet over medium heat. Add the whole spices, cook and stir for 30 seconds.

    Step 3

    Now add onion and cook for 5 minutes or until golden brwon.

    Step 4

    Add ginger garlic paste and spices powder, cook for a while then add the chicken pieces. Cook chicken for 10-12 minutes or until the oil floats on top.

    Step 5

    Add tomato, coconut milk, yogurt, ground paste, and 1 cup of water. Cover with a lid and simmer for 20 minutes or until chicken is tender.

    Step 6

    Remove the lid and cook on high heat for 10 minutes or until korma thickened.

    Step 7

    Garnish with fresh coriander, mint leaves, green chilies and ginger slices. Delicious Chicken Karahi Korma is ready to serve. Enjoy!!

    [/tab] [tab]

    • Serve with naan or paratha.

    [/tab] [/tabs]

  • Flavorful & Juicy: The Ultimate Beef Keema Recipe

    Beef Keema

    Beef keema is a delicious and easy to make Pakistani recipe. Mince is an all-time useful standby – quick to cook and adaptable. This beef keema recipe is a fast, spicy way to prepare it up for a quick midweek meal. Check it out the beef keema recipe here!!

    Beef Keema recipe
    Photo: Beef Keema recipe

    [divider]

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 1 hour 10 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg ground beef (keema)
    • 3 onions, chopped
    • 4 tomatoes, chopped
    • 4 tablespoon cooking oil
    • 1 tablespoon ginger garlic paste
    • 2 teaspoon red chili powder
    • 1 teaspoon garam masala powder
    • 1 teaspoon salt
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon cumin powder

    For Garnishing:

    • 1 inch piece of ginger, thinly sliced
    • 6 green chilies, thinly sliced
    • 2 tablespoon coriander leaves, chopped

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat oil in a heavy bottom skillet or pan. Saute onion in hot oil.

    Step 2

    Add ginger garlic paste and fry for 30 seconds or until golden brown.

    Step 3

    Now add the chopped tomatoes and fry for a little while.

    Step 4

    Add ground beef (keema), red chili, turmeric powder, coriander powder, cumin powder and salt. Stir well. Cover and cook for 40 minutes on low flame or until the water dries up.

    Step 5

    Remove the lid. Stir and cook on high flame for 5-8 minutes.

    Step 6

    Adjust the seasoning. Sprinkle garam masala over it.

    Step 7

    Take it out in a serving bowl. Garnish with green chilies and coriander leaves. Delicious Beef Keema is ready to serve.

    [/tab] [tab]

    • Serve along with salad, naan or tandoori roti.

    [/tab] [/tabs]

  • Recipe: Keema Matar (Minced Lamb with Green Peas)

    Minced Lamb cooked with green peas(matar) and spices. This is my favourite dish with brown rice. This Minced Lamb with Peas recipe is easy to make and can be made either on the stove or a pressure cooker. If you are in a rush you can throw everything in the pressure cooker and it’s done in just 10 minutes. 

    Easy to cook and delicious Keema Matar recipe. It’s a simple recipe of keema matar to light your dining table.  Other meats such as mutton, chicken or turkey can also be used in this recipe. Try this keema matar recipe and You’ll be surprised how easy it is to make.

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 1 hour 10 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg mutton mince(keema)
    • 2 cups water
    • 1 cup green peas, boiled
    • 1/4 cup cooking oil or ghee
    • 3 red onions, finely chopped
    • 3 large tomatoes, finely chopped
    • 2 green chillies, finely chopped
    • 1 tablespoon ginger garlic paste
    • 2 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1 teaspoon cumin powder
    • 1 teaspoon garam masala powder
    • 1/2 teaspoon turmeric powder
    • salt to taste

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Clean, wash and drain the mutton mince thoroughly. Wash the peas, drain.

    Step 2

    Heat oil in a heavy bottom skillet over medium heat. Saute onion in the oil. Add garlic and stir-fry for a minute.

    Step 3

    Add mutton keema, ginger, tomatoes, green chilies, coriander powder, cumin powder and red chili powder. Cook and stir for 5-8 minutes.

    Note:breaking up any lumps if formed.

    Step 4

    Add water. Bring to a boil. Cover and simmer for 40 minutes or until mince is tender.

    Step 5

    Add peas, salt, and the 1 cup water. Mix well.

    Step 6

    Cover and simmer for 10-15 minutes or until peas are cooked well. Adjust seasoning.

    Step 7

    Take it out in a serving dish. Sprinkle garam masala over it. Garnish with green chilies and ginger slices. Delicious Keema Matar is ready to serve.

    [/tab] [tab]

    Serve with roti or paratha.

    [/tab] [/tabs]

  • Balti Fish Curry Recipe

    Balti Fish Curry Recipe _ Possibly the world’s best fish curry. So moreish and flavorful. Try out this balti fish curry recipe and don’t forget to leave comment below.

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time:25 minutes[/one_third] [one_third_last] Servings: 3 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm cod fish, cut into 2 inch pieces
    • 3 tablespoon plain yogurt
    • 2 tablespoon cooking oil
    • 1 teaspoon chopped ginger
    • 1 teaspoon garlic paste
    • 1 teaspoon coriander powder
    • 1/2 teasppn ground ajowan
    • 1/2 teaspoon garam masala powder
    • 1/2 teaspoon red chili powder
    • salt to taste

    For Garnishing:

    • Few coriander leaves, chopped
    • 2 green chilies, thinly sliced

    [/tab] [tab]Yield:3 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash the fish pieces in cold water and drain in a colander for 15 minutes.

    Step 2

    Put the oil in a deep frying pan and add the ginger and garlic, then stir fry for 2 minutes.

    Step 3

    Add the tumeric, salt, ajowan, ground coriander and red chilli powder and mix well.

    Step 4

    Cook, uncovered, on a low flame for 5 minutes. Now add the yogurt. Stir well.

    Step 5

    Cook the mixture uncovered on a low heat, stirring from time to time, until oil separates out and excess liquid evaporates.

    Step 6

    If the mixture starts sticking stir in 2 tablespoons of water. Gently put the fish pieces into the frying pan and cook uncovered, on a medium heat for 7-10 minutes or until cooked thorough.

    Step 7

    Garnish with chopped coriander and garam masala. Balti Fish Curry is ready to serve.

    [/tab] [tab]

    • Serve with naan or chapati.

    [/tab] [/tabs]

  • A Taste of Lahore: The Flavorful Lahori Murgh Recipe!

    I think my readers will be happy seeing some Pakistani recipes here. This time I have brought a simple chicken curry for you, Lahori Murgh, from the famous Lahori Cuisine. Very easy to make and mouthwatering Chicken Curry. Try out this Lahori Murgh recipe, hope you are going to love it .

     Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 5

    • 1 kg boneless chicken, cut into cubes
    • 1 cup tomato puree
    • 1/2 cup cashew nut paste
    • 1/4 cup oil or ghee
    • 1 tablespoon brown onion paste
    • 1 tablespoon brown garlic paste
    • 1 tablespoon ginger garlic paste
    • 1 teaspoon Degi lal mirch
    • 1 teaspoon coriander powder
    • 1 teaspoon freshly crush pepper
    • 1 teaspoon whole garam masala
    • salt to taste

    [/tab] [tab]Yield: 5 servings

    Step 1

    Heat oil in a deep pan or wok. Add whole garam masala and saute it for 30 seconds or until garam masala leaves aroma.

    Step 2

    Add ginger-garlic paste, cook and stir for few minutes. Now add degi mirch powder, coriander powder, black pepper powder. Cook for 2-3 minutes or until it leaves oil.

    Step 3

    Add chicken pieces and cook for 10-12 minutes or until the chicken is half cooked.

    Step 4

    Add tomato puree, brown onion paste and cashew nut paste Cook for another 10 minutes or until the sauce (gravy) is thickened.

    Step 5

    Take it out in a dish. Garnish with fresh coriander leaves and green chilies. Lahori Murgh is ready to serve.

    [/tab] [tab]

    [/tab] [/tabs]