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dum aloo recipe | restaurant style dum aloo | Punjabi dum aloo | dum aloo curry | with 43 amazing images. Our dum aloo recipe is also called Punjabi dum aloo. Delicious baby potato preparation that’s bursting with flavour in this restaurant style dum aloo. Chilli-coated potatoes in dum aloo curry are cooked with cream, tomatoes and a flavourful paste of whole spices and onions. Coriander leaves are the ultimate addition to this tasty Punjabi dum aloo which gives it a really rich flavour. Dum Aloo gets its characteristic flavour and texture from the intensely-flavoured gravy that the potatoes are cooked in. The dum aloo gravy gets its deep flavour and luscious texture from a paste of onions and spices, cooked along with tomato pulp and fresh cream. We show you how to make restaurant style dum aloo in less than 30 minutes. To make dum aloo recipe, we show you 8 detailed steps on how to prepare the baby potatoes for the recipe. Remember to refresh with cold water to prevent carry-over cooking of baby potatoes. Then we show you 6 steps in making a tasty homemade tomato puree. Next you are shown how to make the onion paste for restaurant style dum aloo in 11 steps. Lastly, you make the dum aloo gravy which then leads to the final Punjabi dum aloo recipe. You will enjoy not just the taste but also the awesome mouth-feel of this dum aloo curry. Serve with Tandoori Roti or pressure cooker naan. Enjoy dum aloo recipe | restaurant style dum aloo | Punjabi dum aloo | dum aloo curry

malai kofta recipe | malai kofta curry | restaurant style malai kofta | with 35 amazing images. Malai Kofta is a super popular Punjabi curry. Deep fried koftas ( made from paneer, potatoes and carrots) are cooked in a rich malai kofta gravy. We show you how to make the koftas for malai kofta and the gravy formalai kofta in detailed step by step photos. The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep-frying them. My favourite two Punjabi dishes to order at restaurants is restaurant style malai kofta and palak paneer. Both are rich and creamy Punjabi sabzis. Notes to make the perfect malai kofta recipemalai kofta recipe. 1. Make sure the paneer is fresh and not stale as that will give a bad taste and also crumble it well with your hands. 2. Divide the mixture into 8 equal portions. It is always better to divide the mixture beforehand so that the koftas are of equal size. 3. In a deep non-stick kadhai, heat the oil till its hot but not red hot and put a few koftas in it slowly. If the oil is too hot, the koftas will burn from outside but will still be slightly under cooked from the inside. 4. Deep-fry the koftas on a medium flame till they turn golden brown in colour from all the sides. 5. Cook the malai kofta gravy on a medium flame for 4 to 5 minutes, stirring occasionally. Be careful while making the gravy as it might splutter as it thickens. 6. Switch off the flame and add the fresh cream. This will give a nice creaminess to the Malai Kofta. If you add the cream while flame is on, there is a chance that it might curdle. Hence it is better to add it after turning the flame off. Also do try other variants of koftas like Nawabi Kesar Koftas , Palak Makai Kofta and Doodhi Kofta Curry. Enjoy how to make malai kofta recipe | malai kofta curry | restaurant style malai kofta | with detailed step by step photos and video below.

Moong dal dumplings cooked in a traditional Gujarati curd mixture, Dapka Kadhi served with rotlas, green chillies and garlic chutney is a sumptuous and satiating meal worth a million dollars! When making this dish, ensure that the dapka batter is sufficiently thick. First drop one dapka into the kadhi—if it floats up, it means it is perfect, and you can proceed with the rest. Else, adjust the batter by adding little more besan, or cook the dapkas in a microwave oven before adding to the kadhi.

beetroot tikki in spinach gravy recipe | beetroot kofta in palak gravy | healthy beetroot kofta curry | with 44 amazing images. A beautiful subzi for valuable good health, beetroot tikki in spinach gravy features a colourful and thoughtful combination of ingredients. Learn how to make beetroot tikki in spinach gravy recipe | beetroot kofta in palak gravy | healthy beetroot kofta curry | Beetroot and carrot together with tangy spices gives rise to a lip-smacking tikki that goes just too well with the garlic-flavoured spinach gravy. Beetroot being a storehouse of antioxidants helps iron in doing its activities, while the use of oats as a binding agent instead of potatoes or cornflour makes the healthy beetroot kofta curry recipe fibre-rich too. Tips to make beetroot tikki in spinach gravy: 1. Make sure to immediately place the tikkis on hot greased tava. 2. Add the beetroot tikki in the gravy just before serving otherwise they will melt. 3. Oats are added to absorb the excess moisture of the tikki mixture. Enjoy beetroot tikki in spinach gravy recipe | beetroot kofta in palak gravy | healthy beetroot kofta curry | with detailed step by step photos.

baingan musallam recipe | Mughlai baingan masala | shahi baingan sabzi | Indian style spicy baingan musallam | with 25 amazing images. baingan musallam recipe | Mughlai baingan masala | shahi baingan sabzi | Indian style spicy baingan musallam is a rich sabzi with a vibrant mouth-feel. You will surely enjoy the mix of flavours and textures. Learn how to make Mughlai baingan masala. To make baingan musallam, heat the oil in a deep non-stick kadhai and deep-fry a few brinjal pieces on a medium flame till they are golden brown. Drain on absorbent paper and keep aside. Heat the ghee in a deep non-stick kadhai and add the cumin seeds and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 5 minutes. Add the ginger-garlic paste, chilli powder, coriander powder, turmeric powder and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the tomatoes, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the tomato purée, sugar, fresh cream and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the deep-fried brinjal cubes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with coriander. A delightful combination of brinjals and tomatoes with spices and fresh cream, the shahi baingan sabzi has a luscious texture and mouth-watering flavour. It has an intense flavour and aroma, which will linger on your palate for a long time. While the traditional Mughlai baingan masala uses whole brinjals, we have chopped it to make it easier to cook and consume. Enjoy this delicacy with rice or your favourite roti. The use of readymade tomato puree adds a rich aroma, taste and hue to this preparation. The hints of fresh cream complete this sabzi and add to the richness of Indian style spicy baingan musallam. Tips for baingan musallam. 1. Make brinjal cubes just before frying them, else they will turn black due to oxidation. 2. The onions have to be sautéed till they are golden brown in colour. The onions will turn soft on sauteing. Do so on a slow to medium flame. 3. Do not chop the tomatoes finely. Chop them into big pieces for a good mouthfeel. Enjoy baingan musallam recipe | Mughlai baingan masala | shahi baingan sabzi | Indian style spicy baingan musallam | with step by step photos.

malabari curry recipe | veg malabar curry | South Indian malabari curry | with 20 amazing pictures. A mouth watering South Indian curry which features a spectrum of flavours and colours is the very famous Malabari curry. Veg malabar curry is a perfect comfort food. It is really very simple to make and has the unique flavour of coconut, which also gives richness to the gravy. The process of making this malabari curry is quite quick and easy. Every Indian household has their own style of making it and this is our version of the very famous Veg malabar curry. The traditional curry is made with fish and is a famous dish from Kerala but we have an alternative for vegetarians where we have used assorted vegetables in cooking the malabari curry. The process is started by dry roasting all the ingredients like grated coconut, curry leaves, green chillies, garlic, cinnamon, cloves, pepper corns and a dry red chilli on a medium flame and are blended into a smooth paste using little water. This paste is used as a base to the South Indian style malabar curry. Further, to make the final dish, take oil you can even make use of coconut oil if you wish to. Once the oil is hot, onions are sauted, next add in tomatoes. Once cooked, all the vegetables like potatoes, carrots, cauliflower and French beans are cooked by addition of water and once the vegetables are cooked, and finally the prepared paste is added and cooked and South Indian style malabar curry is ready to be served!! An assortment of veggie of multiple colours, flavours and textures, while a tongue licking paste of coconut and spices which gives it luscious taste and amazing mouthfeel. The veg malabar curry is also very versatile, as a hot bowlful of this vegetable dish can perfectly match a range of dishes, be it Rice, Roti, Dosa, Uttapa, Appam or Idiyappam. Enjoy malabari curry recipe | veg malabar curry | South Indian malabari curry | with detailed step by step photos. below.

methi mutter malai | punjabi methi matar malai | methi matar malai | with 35 amazing images. To make methi mutter malai we add salt to fenugreek and keep it aside for 15 minutes. We squeeze out and discard the water. Then we cook the fenugreek leaves in oil and keep aside. After that we cook onions and add a prepared paste of garlic, cashew nuts, ginger and khus khus. Add tomato pulp, dry masala powder, green peas and sautéed fenugreek. Add milk, sugar and cream and cook on a medium flame for 2 minutes. Your methi matar malai is ready. Methi and mutter are a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful freshly-ground dry masala, tangy tomato pulp and all, and you have an irresistible methi mutter malai on the table. I would like to share some important tips to make the perfect punjabi methi matar malai. 1. The quantity of cream can be adjusted to taste and preference. 2. Consistency of the methi mutter malai gravy should be medium thick so adjust it by adding more or less water at this stage. 3. Sprinkle salt on fenugreek leaves and keep aside for 15 minutes. Squeeze out the water and discard it. This is the trick to get rid of the bitterness of methi leaves. punjabi methi matar malai is best accompained with Chapati, Masalawali Toovar Dal and Cooked Rice, it gives you the satisfaction of having had a wholesome and tasty meal. Enjoy methi mutter malai | punjabi methi matar malai | methi matar malai | with detailed step by step photos and video below.

Peshawar is a city situated along the eastern end of the khyber pass. It is a major center of arts and culture and is home to the delicious peshawari food. Punjabi food is in many ways influenced by peshawari style of cooking. Peshawari chole is just one of the many delicious dishes from the punjab, and as the name suggests, has a hint of peshawari style of cooking. Spicy and 'chatpata', this dish needs some prior planning as the chick peas require soaking for at least 6 hours. Chana masala added to this dish is readily available at most provision stores and imparts that special flavour. Served with hot Baturas , it makes an ideal sunday lunch . You could also top Aloo Tikkis or Samosas with this delicious subzi and relish it as a snack .

paneer in Manchurian sauce | paneer Manchurian | restaurant style paneer Manchurian | with amazing 25 images. paneer in Manchurian sauce in an Indo-Chinese appetizer recipe made with fried paneer and Manchurian gravy! The combo is heavenly and is a treat to the taste buds! paneer in Manchurian sauce is a popular Indian restaurant style paneer Manchurian dish. To make restaurant style paneer Manchurian we have started with coating paneer with cornflour and have deep fried it giving it a nice texture and flavour. Further, we have cooked it in the Manchurian sauce. This paneer Manchurian is super quick and easy to make. It is versatile you can have it as an appetizer or also as a side dish along with fried rice or hakka noodles!! Paneer, a few other commonly available ingredients, and a few minutes, is all it takes to make this tongue-tickling treat. You are sure to enjoy the contrast between the spicy, tangy Chinese sauce and the soft, mellow, paneer, which together become a truly memorable treat. Also, restaurant style paneer Manchurian has gained popularity in Indian restaurants and is now available on menu of almost every Indian restaurant! While on a tired day, you might settle for having Fried Rice with chilli garlic sauce or tomato ketchup, on a more leisurely day you would surely want to have a more exciting accompaniment, like this spicy paneer in Manchurian sauce! Its best to serve paneer in Manchurian curry hot and as soon as it is made as with time the sauce tends to thicken!! Enjoy paneer in Manchurian sauce | paneer Manchurian | restaurant style paneer Manchurian | with detailed step by step recipe photos below.

The abundance of intensely flavoured ingredients makes this recipe really tasty without the addition of too much fat. The vegetables are excellent sources of iron, fibre and vitamin c. Quick cooking oats are used to thicken this curry so as to avoid the addition of thickeners like refined flour and cornstarch. This curry makes a great meal while you're lactating because of the addition of fresh garlic which helps to enhance the production of breast milk.

Hariyali Parwal is a mouth-watering curry of stuffed parwal cooked with coriander-flavoured curds. The stuffing of fennel seeds, onions and spice powders gives the parwal a smashing flavour, which is improved further by the paste of coriander and curds that it is cooked in. Make sure you keep the flame low after adding the curd-paste, else it will curdle. Serve the Hariyali Parwal Curry immediately upon preparation, with your favourite rotis or rice .

Crisp outside and soft inside, these Paneer Koftas have the distinct flavour of grated ginger and the crunch of cashew nuts, which impart a richness that perfectly matches the gravy that dresses these koftas. The gravy features a mix of dairy products like milk, cream and curds, which are tinged with saffron and flavoured with whole spices. A cashew-onion-red chilli paste further enhances the flavour and texture of this luscious gravy, making the Paneer Kofta a luxurious dish that fits into nothing short of grand festive menus! Make sure you pair it with equally rich Puris , Parathas or Rotis to complete the kingly experience. Also, check our collection of 350 + Punjabi subzi recipes to learn exciting new subzi recipes. Enjoy how to make Paneer Kofta recipe with detailed step by step photos below.

A Punjabi delicacy, which is worthy of its fame across the world, the Aloo Mutter Korma in White Gravy features an ever-popular combination of vegetables in a luxuriant white gravy. The base of the gravy is a rich onion-cashew paste, which is perked up with whole spices, and complemented by rich ingredients like fresh cream and curds. The abundance of dairy products gives the white gravy a really creamy mouth-feel, while the whole spices and garam masala give it a peppy flavour befitting the potato-peas duo! Enjoy this korma hot with your favourite Rotis or Puris .

Methi muthia is a popular gujarati tea-time snack, which may be steamed on fried. Here, fried muthias are added to mouth-watering coconut milk based gravy, along with fresh green peas, resulting in an irresistible accompaniment for rotis.

The best way to impress somebody is to make something healthy, unusual and exotic. Now, if such a dish is also easy to prepare, like these Bread Koftas in Pumpkin Curry, it suits you too! Made with whole wheat bread and low-fat curds, these koftas are made healthier by steaming them instead of deep-frying. The mouth-watering gravy too is quite healthy as it is made with vitamin A rich pumpkin instead of fat-laden cream or coconut. The addition of low-fat curds enhances the gravy further with its tang and texture along with calcium.
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