Recipestable

Tag: Veggie Curry

  • Cabbage Dry Curry Recipe

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    Cabbage Dry Curry ( Weight Watcher’s)

    Cabbage is one of my favorite vegetables because it’s super versatile and it will keep for a long time in my crisper. Although cabbage may be good for weight loss because of its high water content, it has many other (more important) advantages, too.

    Cabbage Dry Curry recipe

    Photo: Cabbage Dry Curry[/caption]

    Today, I present to you a Weight watcher’s Recipe with a simple list of ingredients. An easy to make Cabbage Dry Curry recipe, that will not only nourish your body but will also please your palette. Do try it!!

    Check it out the Cabbage Dry Curry Recipe here!!

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    Cabbage Dry Curry Recipe (Weight Watcher’s)

    Course Main Course
    Cuisine Indian, Pakistani
    Keyword cabbage, curry, veggie, Veggie Curry
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4
    Author Bushra Waheed

    Ingredients

    • 500 gm cabbage chopped or thinly sliced
    • 1 tsp olive oil
    • 2 onions finely chopped
    • 2 to matoes finely chopped
    • 1 teaspoon lemon juice
    • 1 teaspoon red pepper powder
    • 1/2 teaspoon rai powder
    • 1/2 teaspoon cumin powder
    • salt according to taste
    • For Garnishing:
    • few green chilies
    • few coriander leaves

    Instructions

    • Heat oil in a pot or pan over medium heat.
    • Sauté onion in hot oil until translucent.
    • Now add rai, tomatoes, red pepper, cumin powder and salt.
    • Add a little water and cook for a while.
    • Now add cabbage. Cover the lid and cook for 10 minutes.
    • Remove the lid and cook on full heat to dry out the water.
    • Dish it out. Garnish with green chilies and coriander leaves. Cabbage Dry Curry is ready to serve. ENJOY!!

    Notes

    The left overs can be used as a filling for a grilled sandwich that will make for a quick lunch box or after school snack for your kid.
    Serving Suggestions:
    Serve with Oats chapati or brown rice.

    If you like Cabbage Dry Curry Recipe and make it then let me know your feedback by commenting below.

  • Kachnar Keema Recipe (Kachnar with Minced Meat)

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    LET’S CELEBRATE SPRING

    Today marks the start of spring. Traditional rites and festivals of spring revolved around its importance in growing food. Plants start to grow and animals come out of hibernation and begin reproducing. People come out of hibernation too!

    I’m really excited to be back with another Traditional Pakistani recipe (if you didn’t see my Kachnar Gosht and Karela Gosht then I’d really recommend you give those a try too).

    So let’s celebrate spring with another Traditional Pakistani food (Kachnar Keema). 

    Kachnar Keema Recipe
    Photo: Kachnar Keema

    A Lil Bit About Kachnar:

    Kachnar/Orchid is a species of flowering plant in the family Fabaceae, native to southeastern Asia, from southern China west to Pakistan and India.

    Kachnar tree, Bauhinia variegate, is also known as Orchid tree or Butterfly tree because of the way it’s flowers look. This is a very popular ornamental tree in subtropical and tropical climates, grown for its scented flowers and also used as food item in South Asian cuisine.

    Varieties of Kachnar:

    Kachnar has three varieties (red, white and mauve) depending upon the colour of its flowers.

    Kachnar Keema Recipe
    Photo: Kachnar Keema Recipe

    Kachnar Keema

    In Pakistan, its buds are considered a delicacy. They are available for a short season only and are difficult and expensive to buy. Eating Kachnar ( Orchid)is very beneficial for our health as this vegetable is blessed with advantages and it taste is really good when cooked with addition of any mince meat(keema).  

    Kachnar Keema Recipe
    Photo: Kachnar Keema Recipe

    One thing I love about cooking is discovering new flavours that go together, especially when it’s flavours that you wouldn’t necessarily think to put together and today’s Kachnar Keema recipe is one of those creations.

    Kachnar Keema Recipe
    Photo: Kachnar Keema Recipe

    My take on a traditional Pakistani Kachnar Keema with lamb mince, kachnar buds, and served hot chapatai and Raita.

    I’ve been trying to perfect Kachnar Keema for a while, but I’ve always found that it was lacking a little something – it had meatiness from the lamb, bitterness from the kachnar buds and saltiness from the spices but it needed just a hint of creaminess. A few weeks ago on a whim (figuring that mince meat and yogurt go well) I decided to add some yogurt to my Kachnar Keema and the problem was solved – it is delicious.

    Kachnar Keema Recipe
    Photo: Kachnar Keema Recipe

    If you’re reading this and thinking “hmmmm, what would be the taste, or would I like this recipe?” then stop!! Whilst you can taste the flavour of the kachnar, it compliments the mince rather than overpowering it.

    Soooooooo…. convinced? 😉

    Kachnar Keema Recipe
    Kachnar Keema Recipe

    Extra-Bonus Tips :

    Before serving sprinkle lemon juice if this is to your taste. (I think it improves the flavour.) It’s good with naan, chapattis, or any other kind of bread, and Zeera Raita (Cumin Yogurt Sauce).
    This has Taste and is a Treat.
    Kachnar Keema Recipe
    Photo: Kachnar Keema Recipe

    Here is an easy to cook Kachnar Keema recipe to try out!

    Print Pin

    Kachnar Keema Recipe

    One thing I love about cooking is discovering new flavours that go together, especially when it’s flavours that you wouldn’t necessarily think to put together and today’s Kachnar Keema recipe is one of those creations.
    Prep Time 15 minutes
    Cook Time 1 hour 15 minutes
    Total Time 1 hour 30 minutes
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 1 kg mutton or lamb mince keema
    • 1/2 kg kachnar
    • 1/2 cup oil or ghee
    • 3 onions finely chopped
    • 2 large tomatoes finely chopped
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 1/2 cup plain yogurt
    • 2 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1 teaspoon cumin powder
    • 1/2 teaspoon garam masala powder
    • 1/4 teaspoon turmeric powder
    • salt to taste

    Instructions

    • Wash kachnar properly with water.
    • Now heat oil in a skillet or wok over medium high heat.
    • Saute onion in hot oil until transculant.
    • Now add ginger garlic paste and cook for 30 seconds.
    • Then add tomatoes, and mince.
    • Cook on high flame for few minutes or until meat is no longer pink.
    • Season with red chili, salt, cumin powder, coriander powder and turmeric powder.
    • Add 1 cup water and cover with the lid.
    • Let it simmer for 40 minutes or until mince is cooked thoroughly.
    • Remove the lid and cook mince on high heat for 5-8 minutes or until oil comes on top.
    • Now add kachnar and yogurt.
    • Cook and stir for 10 minutes or until done.
    • Now put on dum for few minutes then dish it out. Kachnar keema is ready to serve. ENJOY!!

    Notes

    Serving Suggestion:
    Serve Kachnar Keema with hot Chapati, Zeera Raita and Salad

    If you make this recipe, be sure to snap a photo and hashtag it #Recipestable. I’d love to see what you cook!

    Happy Cooking!!

  • Aloo Shimla Mirch Recipe

    Aloo Shimla Mirch

    Aloo Shimla Mirch is a tasty vegetarian dish, cooked with capsicum, potato, onion and other ingredients. Try out this very healthy for your family and kids.

    Aloo Shimla Mirch Recipe
    Photo: Aloo Shimla Mirch Recipe

    Check it out the Aloo Shimla Mirch Recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:25 minutes[/one_fourth] [one_fourth]Servings:4 [/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 potatoes, cubed
    • 2 green bell peppers (shimla mirch), cubed
    • 2 onions, cubed
    • 1/4 cup fried onion paste
    • 2 tomatoes, chopped
    • 4 tablespoon oil or ghee
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon dry red chili powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/8 teaspoon turmeric powder
    • 1/4 teaspoon garam masala powder
    • Salt to taste

    [/tab] [tab]Yield: 4 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]Recipe Note’s[/tab_title][tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat the oil in a wok or karahi over medium heat.

    Step 2

    Once hot add onion paste and ginger garlic paste.

    Step 3

    Cook for 3-4 minutes or until you get the nice fragrant from them.

    Step 4

    Then add tomatoes. And sauté them till they are translucent and soft. It will take about 15 minutes.

    Step 5

    Now add red chili, coriander powder, cumin powder, turmeric powder and salt.

    Step 6

    Cook for 2-3 minutes then add potatoes.

    Step 7

    Add 1 cup water and cook for 10 minutes or until potatoes are tender.

    Step 8

    Add green pepper (shimla mirch) and onion. Mix well.

    Step 9

    Now Cover the pan and cook it till potatoes are done.

    Step 10

    It will take about 10 minutes and all the water will absorbed.

    Step 11

    Sprinkle garam masala over it and stir well. Aloo Shimla Mirch is ready to serve.

    [/tab] [tab]

    • Keep the size of onion, potato and green bell pepper same while cutting.

    [/tab][tab]

    • Serve with chapati or paratha.

    [/tab] [/tabs]
    If you like Aloo Shimla Mirch Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Aloo Shimla Mirch, do share with us and we would be glad to give it a try.

  • Shimla Mirch with Chicken Recipe

    Shimla Mirch with Chicken

    As the title of recipe Shimla Mirch with Chicken  suggest this dish is a delicious combination of green bell pepper, spiced and mainly chicken. You can have it dinner as well as in lunch. Do confer it an attempt for your own good.

    Shimla Mirch with Chicken Recipe
    Photo: Shimla Mirch with Chicken Recipe

    Check it out the Shimla Mirch with Chicken Recipe here!!

    [divider]

    [one_fourth]Prep Time:5 minutes[/one_fourth] [one_fourth]Cook Time:45 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]

    • 1-1/2 kg whole chicken, cut into pieces
    • 3/4 cup cooking oil
    • 2 large onions, chopped
    • 3 tomatoes, chopped
    • 1 onion, thinly sliced
    • 4 green bell peppers, cubed
    • 1 tablespoon ginger garlic paste
    • 1 tablespoon lemon juice
    • 1 teaspoon red chili powder
    • 1 teaspoon cumin powder
    • 1/2 teaspoon coriander 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

    Heat oil in a large pot over moderate heat.

    Step 2

    Saute onions, ginger and garlic paste, for few minutes or until trasnculent.

    Step 3

    Add tomatoes, salt, turmeric, coriander powder and red chilli.

    Step 4

    Stir well.

    Step 5

    Cook for 5 minutes or until the oil comes on the top and the tomatoes and tender.

    Step 6

    Add the chicken and cook on high flame for 15-20 minutes or until no longre pink.

    Step 7

    Add 1 cup of water.

    Step 8

    Cover the pot and cook on medium flame for 20 minutes or until the chicken is cooked thorough and little water is left.

    Step 9

    Now add green bell pepper and sliced onion. Cook on high flame so that the water dries and oil comes on surface.

    Step 10

    Sprinkle garam masala ovre it. Mix it well.Shimla Mirch with Chicken is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with chapati or rice.

    [/tab] [/tabs]
    If you like Shimla Mirch with Chicken Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Shimla Mirch with Chicken, do share with us and we would be glad to give it a try.

  • Best Bhindi Masala Recipe You’ll Ever Try

    Bhindi Masala

    The Bhindi Masala Recipe is a simple and quick recipe that you can make in a jiffy for a week-night dinner. All you need is Bhindi , tomatoes and onions and a few basic spices. Must try it and Share your experience with us!!

    Bhindi Masala Recipe
    Photo: Bhindi Masala Recipe

    Check it out the Bhindi Masala Recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:30 minutes[/one_fourth] [one_fourth]Servings:4 [/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 Okra (bhnidi)
    • 1/2 cup cooking oil
    • 2 onions, chopped
    • 2 green chillies, finely chopped
    • 2 tomatoes, finely chopped
    • 1 teaspoon red Red chilli powder
    • 1/2 teapoon coriander powder
    • 1/2 teaspoon dry mango powder
    • 1/2 teaspoon cumin seeds
    • 1/2 teaspoon turmeric powder
    • Salt to taste

    [/tab] [tab]Yield: 4 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 and pat dry the Bhindi/Okra and cut into long pieces.

    Step 2

    Heat Oil in a pan and add cumin seeds and fry it for a minute.

    Step 3

    Add chopped onions and saute till they are soft.

    Step 4

    Add chopped tomatoes and green chillies and fry for another two minutes.

    Step 5

    Add chilli, coriander and turmeric powders and toss well.

    Step 6

    Stir in the chopped Okra pieces and combine it well. Cook covered on a medium flame , stirring occasionally.

    Step 7

    Add salt and Amchur powder.

    Step 8

    When the Okra is cooked and raw smell goes.

    Step 9

    Remove the lid and saute well for 4-5 minutes.

    Step 10

    Remove from the heat and transfer into a serving bowl. Bhindi Masala is ready to serve.

    [/tab] [tab]

    • Serve with roti.

    [/tab] [/tabs]
    If you like Bhindi Masala Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Bhindi Masala, do share with us and we would be glad to give it a try.

  • Aloo Mutter Recipe

    Aloo Mutter

    Aloo Muttuer _ a simple Pakistani Style curry which we often make at home. Aloo and Mutter, their combo is always good. Must try this Aloo Mutter Recipe, you’ll love it.

    Aloo Mutter Recipe
    Photo: Aloo Mutter Recipe

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:30 minutes[/one_fourth] [one_fourth]Servings:4 [/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 Potatoes
    • 1 Cup green peas
    • 1 Large chopped tomato
    • 2 Green chilies chopped
    • 1/2 tsp Red chili powder
    • 3/4 tsp Turmeric Powder
    • 1/2 cup oil
    • few Coriander leaves
    • Salt to taste

    [/tab] [tab]Yield: 4 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 and cut them into cubes.

    Step 2

    Heat the oil and add tomato, turmeric powder, red chili powder and green chilies.

    Step 3

    Fry it till oil is absorbed.

    Step 4

    Add potatoes and green peas and mix them well.

    Step 5

    Fry it for 5 minutes.

    Step 6

    Add 2 cups water and cover it. Cook it till water is partly absorbed.

    Step 7

    Garnish it with fresh coriander leaves. Aloo Mutter is ready to serve.

    [/tab] [tab]

    • Serve with Chapati.

    [/tab] [/tabs]
    If you like Aloo Mutter Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Aloo Mutter, do share with us and we would be glad to give it a try.

  • Recipe: Bhindi Pyaz (Sautéed Okra with Onions)

    Bhindi Pyaz 

    Bhindi Pyaz is a spicy veggie curry made from onion, okra and some spices. It is very easy and quick to make so you can make it on everyday basis. This Bhindi Pyaz is very healthy and taste so delicious. Goes great with chapati or tandoori roti. Give it a try!!

    Bhindi Pyaz (Sautéed Okra with Onions)
    Photo: Bhindi Pyaz (Sautéed Okra with Onions)

     

    Bhindi Pyaz (Sautéed Okra with Onions)

    Photo: Bhindi Pyaz (Sautéed Okra with Onions)

    Bhindi Pyaz (Sautéed Okra with Onions)
    Photo: Bhindi Pyaz (Sautéed Okra with Onions)

    Bhindi Pyaz (Sautéed Okra with Onions)
    Photo: Bhindi Pyaz (Sautéed Okra with Onions)

    Photo: Bhindi Pyaz (Sautéed Okra with Onions)
    Photo: Bhindi Pyaz (Sautéed Okra with Onions)

    Check it out the Bhindi Pyaz Recipe here!!

    Print Pin

    Bhindi Pyaz Recipe

    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 500 gm lady finger
    • 4 tbsp oil
    • 3 onions thinly sliced
    • 1 tbsp grated ginger
    • 1 tbsp garlic paste
    • 1/2 tsp lemon juice
    • 1 pinch asafetida
    • 1 tsp red chili powder
    • 1/4 tsp turmeric powder
    • 2 green chillies finely chopped
    • 1 tbsp coriander leaves finely chopped
    • salt to taste

    Instructions

    • Slit lady finger half lengthwise. If too long cut into 3-inch long pieces.
    • Heat 2 tbsp oil in a nonstick pan.
    • Add ladyfinger, stir fry till it is crisp.
    • If overdone it will turn blackish, is underdone it will be sticky.
    • Remove from pan, keep aside till required.
    • Heat remaining oil in same pan, stir fry onions till golden brown.
    • Keep aside in pan till required.
    • Just before serving, heat onions in pan. Add all other seasoning, stir fry for a few seconds.
    • Add lady finger,red chili powder, salt, stir and transfer into serving dish.
    • Garnish with chopped coriander. Delicious Bhindi Pyaz is ready to serve.

    Notes

    Serving Suggestions:
    Serve hot and crisp with roti or parathas.
     

  • Recipe: Aloo Anday Ki Bhujiya (Pakistani-Style Potato Egg Curry)

    Aloo Anday ki Bhujiya

    Aloo Anday ki Bhujiya ( Pakistani Style Egg & Potato Curry)
    Aloo Anday ki Bhujiya ( Pakistani Style Egg & Potato Curry)

    Aloo Anday ki Bhujiya ( Pakistani Style Egg & Potato Curry)
    Aloo Anday ki Bhujiya ( Pakistani Style Egg & Potato Curry)

    Aloo Anday ki Bhujiya ( Pakistani Style Egg & Potato Curry)
    Aloo Anday ki Bhujiya ( Pakistani Style Egg & Potato Curry)

    Aloo Anday ki Bhujiya is an Effortless dish to prepare. This is one of my favorite fast and simple recipes.

    Potato is very common vegetable which is always available at home. You can Make this aloo anday ki bhujiya easily and serve on breakfast or lunch with chapatti, paratha and some pickle. Try this Aloo Anday ki Bhujiya recipe, hope you’ll like it.

     

    Check it out the Aloo Anday ki Bhujiya 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, peeled and cubed
    • 6 large eggs
    • 2 onion, finely chopped
    • 3 tomatoes,finely chopped
    • 1 cup water
    • 4 tablespoon oil or ghee
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 1 teaspoon red chili powder
    • 1 teaspoon cumin seeds, crushed
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder (haldi)
    • 1/2 teaspoon garam masala powder
    • 1/2 teaspoon black pepper
    • salt to taste

    For Garnishing:

    • 4 green chilies, finely chopped
    • few coriander leaves

    [/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 pan over medium high heat. Saute onion in oil for 5 minutes or just until soft and start to turn soggy.

    Step 2

    Now add ginger garlic paste and cook for 1 minute or until you can smell the garlic aroma.

    Step 3

    Now add dry ingredients ( red chili,cumin seeds, turmeric powder, coriander powder, salt and black pepper). Cook and Stir for 30 seconds.

    Step 4

    Add tomatoes and cook and stirring for 5-8 minutes or until tomatoes are soft.

    Step 5

    Add potatoes and Stir fry for 8-10 minutes then add water.

    Step 6

    Cover and simmer for 10 minutes or potatoes are tender. (Do not let potatoes become mushy.)

    Step 7

    Crack eggs in a separate bowl and whisk well.

    Step 8

    Now add eggs slowly to the potato curry.

    Step 9

    Stir it lightly.

    Step 10

    Put the lid on and cook for 5 minutes or until eggs are set.

    Step 11

    Remove the lid. Stir well.

    Step 12

    Sprinkle garam masala over it.

    Step 13

    Garnish with chopped coriander and green chilies.

    Step 14

    Dish it out. Aloo Anday ki Bhujiya is ready to serve.

    [/tab] [tab]

    • Serve with rice, chapati, paratha or naan.

    [/tab] [/tabs]
    If you like Aloo Anday ki Bhujiya recipe and make it then let me know your feedback by commenting below.

  • Potatoes & Peas: The Perfect Aloo Matar Curry Recipe!

    Potato Peas Curry

    Peel potatoes then cut into small cubes. Reduce heat to low and let it simmer for 20 minutes or until potatoes and peas are tender.Try this Potato Peas Curry Recipe from a member of the Recipestable Community.

    Potato Peas Curry Recipe
    Photo: Potato Peas Curry Recipe

    Check it out the Potato Peas Curry recipe here!!

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 30 minutes[/one_fourth] [one_fourth]Servings: 4 [/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 large potatoes
    • 4 tbsp ghee
    • 1 cup green peas
    • 1 cup water
    • 1 cup yogurt
    • 1 tsp cumin seeds
    • 1 tsp ground turmeric
    • 1 tsp ground coriander
    • 1 tsp cayenne pepper
    • 1 tsp mustard seeds
    • 1 tsp salt

    [/tab] [tab]Yield: 4 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

    Peel potatoes then cut into small cubes.

    Step 2

    Heat ghee in a deep pan or a skillet over medium heat.

    Step 3

    Add cumin seeds, turmeric powder, coriander powder and mustard seeds.

    Step 4

    Fry for 30 seconds.

    Step 5

    Then put potatoes in it.

    Step 6

    Season with salt and pepper. Stir well.

    Step 7

    Cook for 10 minutes or until nicely golden. Stirring often.

    Step 8

    Now add peas and water in it.

    Step 9

    Reduce heat to low and let it simmer for 20 minutes or until potatoes and peas are tender.

    Step 10

    Add yogurt and cook on high flame for 10 minutes or until all water dries up. Potato Peas Curry is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve hot with paratha or roti.

    [/tab] [/tabs]

    If you like Potato Peas Curry Recipe and make it then let me know your feedback by commenting below.

  • Lauki Chana Dal Recipe

    Lauki Chana Dal

    A healthy Vegetarian curry recipe made with bottle gourd (lauki) and bengal gram. Goes great with steamed rice or chapati.

    Lauki Chana Dal Recipe
    Photo: Lauki Chana Dal Recipe

    Check it out the Lauki Chana Dal recipe here !!

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour [/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]

    • 250 gm bottle gourd
    • 1 cup Split Bengal gram
    • 4 tbsp ghee or oil
    • 1 onion,finely chopped
    • 2 tomatoes, finely chopped
    • 1 tsp garlic paste
    • 1 tsp ginger paste
    • 1/2 tsp cumin seeds
    • A pinch of asafoetida
    • 1/4 tsp turmeric powder
    • 1/2 tsp coriander powder
    • 1 tsp red chilli powder
    • 1/2 tsp garam masala powder
    • 1 tbsp lemon juice
    • Salt to taste

    For Garnishing:

    • 2 green chillies, thinly sliced
    • 4 tbsp 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

    Wash split Bengal gram and soak for at least 1 hour.

    Step 2

    Peel bottle gourd and cut into 1/2 inch cubes.

    Step 3

    In a skillet, add salt, turmeric powder,red chilli powder,coriander powder, bottle gourd, split Bengal gram and 4 cups of water.

    Step 4

    Bring to a boil then reduce heat to low. Cook over medium heat for 1 hour or until done.

    Step 5

    Heat oil or ghee in a pan, add onion and cumin seeds. Saute for 1 minute or until translucent.

    Step 6

    When they change color, add asafoetida, ginger-garlic paste and sauté for a minute.

    Step 7

    Then add tomatoes and cook until soft and pulpy.

    Step 8

    Now add boiled Bengal gram and lemon juice; stir occasionally.Cover the lid and simmer for 4-5 minutes.

    Step 9

    Sprinkle Garam Masala over it.

    Step 10

    Garnish with coriander leaves and green chilies. Lauki Chana Dal is ready to serve.

    [/tab] [tab]

    • Serve hot with roti.

    [/tab] [/tabs]

    If you like Lauki Chana Dal recipe and make it then let me know your feedback by commenting below.

  • 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.

  • 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.

  • 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.

  • 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

  • Aloo Methi Palak Recipe

    Aloo Methi Palak

    Simple and easy to make, no fancy items. Try this Aloo Methi Palak Recipe and don’t forget to share your experience with me.

    Aloo Methi Palak Recipe
    Photo: Aloo Methi Palak Recipe

    Check it out the Aloo Methi Palak Recipe here!!

    [divider]

    [one_fourth]Prep Time:20 minutes[/one_fourth] [one_fourth]Cook Time:35 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]

    • 2 bunch spinach (palak)
    • 2 bunch fenugreek ( methi)
    • 1 onion, finely chopped
    • 3 potatoes, half boiled
    • 4 green chilies, thinly sliced
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 1 teaspoon coriander powder
    • 1 teaspoon red chili powder
    • 1/4 teaspoon garam masala
    • 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

    Put onions, garlic, green chilies, ginger, red chili, coriander powder and salt in a blender. Blend to form a paste.

    Step 2

    Cut potatoes into small cubes and set aside.

    Step 3

    Boil water in a pan. Add plalak and methi in th boiling water.

    Step 4

    Stir and cook for 5 minutes or until crisp-tender.

    Step 5

    Remove from the heat. Strain the water.

    Step 6

    Mash the leaves lightly.

    Step 7

    Heat oil in a deep pan over medium heat. Add the masala paste. Cook and stir for 12 minutes or until the moisture evaporates.

    Step 8

    Add mashed palak and methi leaves to the masala. Stir fry for 15 minutes or until cooked thorough.

    Step 9

    Add potatoes and mix well. Cook until the potatoes are done.

    Step 10

    Sprinkle with garam masala.

    Step 11

    Take it out in a serving bowl. Aloo Methi Palak is ready to serve.

    [/tab] [tab]

    • Serve with roti.

    [/tab] [/tabs]

    If you like Aloo Methi Palak Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this  mouth watering Aloo Methi Palak, do share with us and we would be glad to give it a try.

  • Recipe: Potato Curry (Aloo Curry)

    Potato Curry (Aloo Curry)

    Aloo curry are easy to make curried potatoes with great flavor. Abundant spices make this better than any restaurant curry I’ve tasted. Check it out the Potato Curry (Aloo Curry) recipe here !!

    Prep Time: 10 minutes

    Cook Time: 25 minutes

     Servings: 6

    Ingredients

    • 6 potatoes (aloo), boiled
    • 3 green chillies, chopped
    • 1/2 tsp dry ginger powder
    • 1 tsp mango powder (amchur)
    • 1 tsp chilli powder
    • 1 tsp turmeric powder
    • 1 tsp cumin seeds
    • 1/4 tsp asafoetida
    • 1 cup coriander leaves, chopped
    • Oil as required
    • salt to taste

    Directions:

    Step 1

    Peel and cube potatoes; mash them slightly.

    Step 2

    Heat 4 tbsp oil in a pan . Add asafoetida and cumin seeds. When they pop, add potatoes, turmeric, ginger, mango powder, and salt.

    Step 3

    Add water to make a thin gravy.

    Step 4

    Remove from the fire.

    Step 5

    Heat 1 tbsp oil. When it is hot, pour over aloo.

    Step 6

    Sprinkle chilli powder and coriander leaves over.

    Step 7

    Take it out in a serving dish. Aloo Curry is ready to serve. Enjoy!!