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259 recipes


khumbh hara dhania recipe | mushroom hara dhania | healthy mushroom and coriander sabzi | with 35 amazing images. Whether the mushrooms are made using tomatoes and oregano or spinach, onions and garlic, they make a delectable dish in all combinations. Learn how to make khumbh hara dhania recipe | mushroom hara dhania | healthy mushroom and coriander sabzi | Mushrooms are called khumb in hindi. They are mildly flavoured vegetables that absorb other flavours beautifully to make a tempting dish each time. healthy mushroom and coriander sabzi is mildly flavoured with coriander and an array of delicate spices to create a lip smacking dish that is rich in protein, calcium and vitamin A. mushroom hara dhania is an unusual delicacy to enjoy, especially if you're entertaining. You can also try other diabetic friendly subzis like the gavar pumpkin vegetable and the turai onion vegetable. Tips to make khumbh hara dhania: 1.Instead of mushrooms you can also add paneer if you are not serving it to diabetic patient. 2. Adding besan to the gravy helps to thicken the gravy. 3. Milk gives the mild sweetness to the gravy, it also makes the gravy richer. Enjoy khumbh hara dhania recipe | mushroom hara dhania | healthy mushroom and coriander sabzi | with detailed step by step images.

danyachi usal recipe | Maharashtrian peanut curry | healthy danyachi usal | Maharashtrian upvas recipe | with 28 amazing images. danyachi usal recipe | Maharashtrian peanut curry | healthy danyachi usal | Maharashtrian upvas recipe | is a traditional sabzi without any use of veggies. Learn how to make Maharashtrian peanut curry. To make danyachi usal, combine the peanuts, 1 cup of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a non-stick kadhai and the cumin seeds. When the seeds crackle, add the ground paste, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously. Add the peanuts along with the water, little salt, mix well and cook on a slow flame for 3 minutes, while stirring occasionally. Serve immediately garnished with coriander. A tongue-tickling and scrumptious preparation of cooked peanuts perked up with a traditional tempering and a flavourful coconut paste, the Danyachi Usal is ready in a jiffy and also easy to prepare. This Maharashtrian upvas recipe is often served for fasting during the festival of Janmashtami and Navratri. Some Maharashtrians do not ginger during fasting. So you can avoid it as per your choice. For those who want to enjoy it as a meal, can serve this usal with bread. However, it tastes absolutely delicious when served along with both rice and rotis too. Peanuts and coconut are quite healthy and nourishing too. Peanuts have Vitamin B3, Niacin which helps in healthy skin formation and thus preventing wrinkles and skin diseases. Coconut, on the other hand, has MCT (Medium Chain Triglycerides) which promote weight loss. Thus this healthy danyachi usal is a nourishing fare, but when served with bhakri. Tips for danyachi usal. 1. Remember not to discard the water in which you cook the peanuts. 2. If you are serving it for upvas, you can replace salt with sendha namak. 3. Make sure you serve it immediately, before it turns dry. Enjoy danyachi usal recipe | Maharashtrian peanut curry | healthy danyachi usal | Maharashtrian upvas recipe | with step by step photos.

Corn and peas in creamy sauce is indeed a riot of flavours and colours manifesting innovation at its peak! Corn and peas feature as an ideal combination of sweet, juicy, nutty flavours and textures, which go perfectly well with this creamy tomato sauce! The sauce itself is quite different, because it is neither plain tomato sauce nor white sauce – it has the best of both worlds. Adding other veggies together with the corn and peas makes the dish more filling and wholesome. Enjoy with rotis or parathas .

Mughlai dum aloo recipe | Kashmiri dum aloo | Mughlai aloo curry | with 50 amazing images. Mughlai dum aloo is a classic North Indian dish that hails from the Mughlai cuisine, known for its rich and flavorful preparations. Mughlai dum aloo is made with potatoes (aloo) cooked in a rich and flavorful gravy (dum). The potatoes are deep-fried before being added to the gravy, which gives them a crispy exterior and a soft and fluffy interior. Mughlai dum aloo can be made in following steps. Partially cook the potatoes for about 22-25 minutes on a medium flame so you get parboiled potatoes. Cut each parboiled potato into 2 halves vertically with the help of a sharp knife. Scoop the potatoes and mash the scooped portion and keep aside. Heat the oil in a deep non-stick pan and deep-fry the potato halves till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside to cool slightly. Stuff the potatoes with the prepared paneer stuffing mixture. For the Mughlai dum aloo gravy heat the ghee in a kadhai and add the cloves, cinnamon and cardamoms. When they crackle, add the prepared paste and sauté for 3 to 4 minutes. Add the tomato purée and salt and simmer for 5 to 7 minutes. Add the sugar and cream and mix well. Simmer for 2 to 3 more minutes and keep aside. Just before serving Mughlai dum aloo, arrange the stuffed potatoes in a serving dish and pour the hot gravy over them. Here's a description of Mughlai Dum Aloo: Ingredients: Potatoes: The star of the dish is potatoes. We have parboiled and then deep-fried the potatoes till they are cooked and are golden brown in colour from both the sides. Tomato-Based Gravy: The gravy is made from a freshly prepared tomato purée, fresh cream, cloves, cinnamon, and aromatic spices. It's rich and tangy, with a creamy consistency. Dairy: To achieve its characteristic creamy texture, Mughlai dum aloo we have used fresh cream. Nuts: We have added cashews but you can also add almonds in the dish. They are soaked, ground into a paste, and added to the gravy to impart creaminess and a nutty flavor. Serve the mughlai dum aloo immediately with Indian bread like butter naan, tandoori roti, or paneer paratha. It can also be served with rice. Pro tips for Mughlai dum aloo. 1. Prick potatoes at a few places with the help of a fork. This ensures that they are cooked properly from the inside. 2. Parboil the potatoes for about 22-25 minutes. We are parboiling the potatoes so that they do not remain undercooked after we deep fry them. 3. Scoop the potatoes with the help of a peeler or a melon baller. Reserve the scooped mashed potatoes and mash it lightly. We will use them to make the stuffing mixture. 4. Take a deep non-stick pan and fill it up with the oil for frying. You can always substitute the oil with ghee to add richness to your Mughlai dum aloo. Enjoy Mughlai dum aloo recipe | Kashmiri dum aloo | Mughlai aloo curry | with step by step photos.

chana paneer recipe | chole paneer | chole paneer masala | chana masala with paneer | with 36 amazing images. One of my personal favorites!! chole paneer masala has an unusual mix of ingredients, with potassium rich chana and protein rich paneer with spicy tomato gravy making it ideal for lunch or dinner. Learn how to make chana paneer recipe | chole paneer | chole paneer masala | chana masala with paneer | chana paneer is a North Indian delicacies This is a spicy and delicious Punjabi curry made with paneer, white chickpeas, aromatics, tomatoes, herbs and spices. You can also add tofu instead of paneer to make sabzi more healthier. Fresh cream and kasuri methi gives the extra flavour to this chole paneer masala. chana masala with paneer has a perfect tanginess, spiciness to the gravy which compliments well with chole and paneer to make it a healthy sabzi. This dhaba-style chole paneer masala also makes this filling and healthy curry and serve with phulka, paratha, rice, jeera rice or tandoori roti for a satisfying meal. Tips to make chana paneer: 1. Instead of paneer you can also add tofu to make it more healthier. 2. You may also use masala paneer or make homemade paneer. 3. Make sure to gently mix the gravy after adding paneer cubes. Enjoy chana paneer recipe | chole paneer | chole paneer masala | chana masala with paneer | with detailed step by step images.

paneer kali mirch recipe | paneer kali mirch with white gravy | restaurant style Punjabi paneer kalimirch | with 22 amazing images. paneer kali mirch recipe | paneer kali mirch with white gravy | restaurant style Punjabi paneer kalimirch is a simple white gravy based sabzi. Learn how to make paneer kali mirch with white gravy. To make paneer kali mirch, heat the oil in a deep non-stick pan, add the cashew-onion paste and sauté on a medium flame for 2 to 3 minutes. Add the fresh cream, milk, garam masala, salt and pepper powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the paneer, mix gently and cook on a medium flame 1 minute, while stirring occasionally. Serve immediately garnished with coriander. One of the most exciting ways to serve succulent paneer cubes! The paneer cubes transform into an irresistible restaurant style Punjabi paneer kalimirch that goes well with most of the Indian breads. With the zesty flavour of freshly ground black pepper, the Paneer Kalimirch is sure to awaken your taste buds and set your digestive system on full throttle. Serve paneer kalimirch along with Aloo Mutter Tariwale, Ajwaini Roti, Lehsuni Matki Palak Tikki, Aam aur Chane ka Achaar, Dal Tadka and Jeera Rice for a delectable North Indian combo meal. If you like this luscious paneer kali mirch, then also try other paneer sabzis like Lehsuni Paneer Palak Subzi and Paneer Khurchan. Tips for paneer kali mirch. 1. For best results, make paneer at home. 2. For an authentic flavour, also try making garam masala at home. Enjoy paneer kali mirch recipe | paneer kali mirch with white gravy | restaurant style Punjabi paneer kalimirch | with step by step photos.

paneer peas and potato taka tak recipe | Indian paneer taka tak | matar paneer masala | paneer matar dry sabzi | with 29 amazing images. paneer peas and potato taka tak recipe | Indian paneer taka tak | matar paneer masala | paneer matar dry sabzi is an undisputed winner! Learn how to make Indian paneer taka tak. To make paneer peas and potato taka tak, combine the paneer, peas, potatoes, salt and chaat masala and mix gently. Keep aside for 10 minutes. Heat the oil on a non-stick tava (griddle), add the onions and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the green chillies, pav bhaji masala, chilli powder and turmeric powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the prepared paneer, peas and potato mixture, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander and fresh cream, mix well and cook on a medium flame for 1 more minute. Serve hot with parathas or puris. Indian paneer taka tak is a delicious and attractive dry Indian accompaniment that you can prepare in front of your guests like a grand performance – the sight of the spices blending with the veggies, and the aromas that emanate from the tava are enough to kindle one’s appetite, much like the bhaji sizzling on the pav bhaji wallah’s huge tava! Make the matar paneer masala on the tava as you turn the sabzi around, and top it with some fresh cream as a grand finale to a splendid performance that your guests can feast on. The pav bhaji masala is always a delightful addition to any recipe and so is in this sabzi too. The aromatic and flavoruful paneer matar dry sabzi will make you drool at the very first sight. When served with parathas or puris it is a true culinary delight to wrap up your dinner. Tips to make paneer, peas and potato taka tak. 1. You can use vegetables of your choice such as capsicum, carrot etc. 2. Do not cook paneer for longer time otherwise it becomes chewy. 3. You can adjust the consistency of sabzi as per your choice by adding water. Enjoy paneer peas and potato taka tak recipe | Indian paneer taka tak | matar paneer masala | paneer matar dry sabzi | with step by step photos.

kaddu ka bharta recipe | Rajasthani bhopla bharta | healthy red pumpkin mashed sabzi | with 20 amazing images. kaddu ka bharta is a tasty Indian dish made with kaddu, spices and herbs. It is a popular North Indian dinner dish. Learn how to make red pumpkin mashed sabzi. kaddu ka bharta is a slightly mushy vegetable-based dish that tastes heavenly when served with steaming hot rice, or Indian breads too. While you might have surely tasted the famous Baingan Bharta, here is something new for you to try. A delicious Rajasthani bhopla bharta made of juicy red pumpkins! The mild sweetness of the pumpkins is beautifully balanced in red pumpkin mashed sabzi by a mixture of seeds and spice powders, especially the tangy dry mango powder. kaddu ka bharta is high in Vitamin A, Magnesium. Serve the kaddu ka bharta fresh off the stove, garnished with peppy coriander. Enjoy kaddu ka bharta recipe | Rajasthani bhopla bharta | healthy red pumpkin mashed sabzi | with step by step photos.

paneer capsicum sabzi recipe | Indian paneer shimla mirch ki sabzi | bell pepper paneer sabzi | with 21 amazing images. paneer capsicum sabzi recipe | Indian paneer shimla mirch ki sabzi | bell pepper paneer sabzi is a healthy dry sabzi to be served as a daily fare. Learn how to make Indian paneer shimla mirch ki sabzi. To make paneer capsicum sabzi, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and ginger garlic paste and sauté on a medium flame for 1 minute. Add the capsicum and sauté on a medium flame for 1 minute. Add the chilli powder, turmeric powder, coriander-cumin seeds powder, garam masala, chaat masala, 2 tbsp of water, mix well and sauté on a medium flame for 30 seconds. Add the paneer and salt, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot with parathas. Flavourful red capsicum imparts an exotic twist to the simplest of sabzis, as you can see in the recipe of bell pepper paneer sabzi. With just a few common spice powders that are readily available in your larder, you can create a peppy sabzi, thanks to the energetic combo of paneer and red capsicum. Do not miss out on that special touch of chaat masala! Serve the Indian paneer shimla mirch ki sabzi fresh and hot with steaming parathas, to enjoy the crispness of the capsicum and the softness of crumbled fresh paneer. Health conscious people can reduce the oil slightly and benefit from the protein and calcium that paneer lends and antioxidants as well as fiber that capsicum offers. Tips to make paneer and red capsicum sabzi. 1. You can also use coloured capsicum. 2. Cook masala on medium flame while stirring continuously, otherwise the masala will burn and give bitter taste. 3. Try homemade paneer recipe. Enjoy paneer capsicum sabzi recipe | Indian paneer shimla mirch ki sabzi | bell pepper paneer sabzi | with step by step photos.

saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | with 38 amazing images. saagwala cheese kofta recipe is a perfect Indian sabzi for parties and occasions. Learn how to make saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | A tasty, simple recipe of cheese koftas tossed in a flavourful spinach-fenugreek gravy. These koftas are like soft creamy cheese balls that just melt in your mouth, in the greenest, creamiest palak gravy. Crisp outside and soft inside, these cheese and aloo koftas have the distinct flavour of kishmish which impart a richness that perfectly matches the gravy that dresses these koftas. The amazing cheese kofta with palak methi gravy is finger-lickingly delicious. Tips to make saagwala cheese kofta: 1. Make sure to deep fry the cheese balls 3 to 4 at a time, do not crowd much otherwise it will stick to each other. 2. Refresh the greens with cold water to retain its colour. 3. Do not discard the blanched greens water, you can use it to adjust the consistency of the gravy. 4. Add the koftas to the gravy just before serving, as they are soft and crumbly and cannot be simmered in the gravy for a long time. Enjoy saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | with detailed step by step photos.

mushroom chana dal sabzi recipe | Maharashtrian style chana dal | mushroom bhaji | mushroom chana dal curry | with 35 amazing images. mushroom chana dal sabzi recipe is a delightful fusion of earthy mushrooms and protein-rich chana dal, creating a hearty and flavorful dish. Learn how to make mushroom chana dal sabzi recipe | Maharashtrian style chana dal | mushroom bhaji | mushroom chana dal curry | mushroom chana dal sabzi is a protein-packed Maharashtrian sabzi that combines the earthy goodness of mushrooms with the wholesome lentils of chana dal. It's a flavorful and satisfying meal that's also kind to your health. Chana dal is a rich source of fiber, aiding digestion and promoting gut health. Chana dal also provides essential vitamins and minerals like iron, folate, and potassium. Mushrooms add an umami depth to the dish, creating a savory and satisfying flavor profile. Serve this versatile mushroom bhaji as a subzi with hot parathas. pro tips to make mushroom chana dal sabzi: 1. Don't rush browning the onions. Take the time to caramelize them for a deeper, richer base flavor. 2. Don't limit yourself to button mushrooms. Experiment with different varieties of mushrooms for a textural and flavor variation. 3. Soaking the chana dal for at least 30 minutes ensures even cooking and a better texture. 4. A squeeze of lemon juice at the end of cooking can add a refreshing, tart note that cuts through the richness of the dish. Enjoy mushroom chana dal sabzi recipe | Maharashtrian style chana dal | mushroom bhaji | mushroom chana dal curry | with detailed step by step photos.

bhindi masala recipe | restaurant style bhindi masala | masala bhindi ki sabzi | with 33 amazing images. bhindi masala is a popular Indian dish that features okra as its main ingredient. Learn how to make bhindi masala recipe | restaurant style bhindi masala | masala bhindi ki sabzi | Okra, also known as lady's fingers, is a vegetable with a slimy texture when raw, but when cooked, it becomes tender and delicious. The simplicity of this dish, combined with the earthy flavors of the spices, makes it a beloved choice for everyday meals. bhindi masala recipe is a flavorful and popular Indian dish made with tender okra (bhindi) cooked in a rich and spicy onion-tomato gravy. The dish is a perfect combination of tangy, spicy, and aromatic flavors, making it a favorite in many Indian households. restaurant style bhindi masala is typically served with Indian flatbreads like tandoori roti, chapati, or naan, and can also be enjoyed with steamed rice or jeera rice. masala bhindi ki sabzi is a versatile recipe that can be adapted to different spice levels, making it a comforting yet vibrant meal. It is often garnished with fresh coriander leaves for an added touch of freshness. pro tips to make bhindi masala recipe: 1. You can add a small amount of sugar to help to balance the acidity of the dish and enhance the overall flavor. 2. If your bhindi becomes sticky while sautéing, then add 1 tsp lemon juice to it. 3. You can add a little fresh cream to make this recipe. The addition of fresh cream makes the gravy smooth and velvety, enhancing the mouthfeel. Enjoy bhindi masala recipe | restaurant style bhindi masala | masala bhindi ki sabzi | with detailed step by step photos.

Parwal is one of our country’s lesser-known veggies but lends itself well to the cuisine of Western India, where it is generally cooked with an exciting blend of spices. In this mouth-watering Parwal aur Aloo ki Sukhi Subzi, the parwal is cooked into a dry subzi along with the versatile potato. A unique masala mixture that combines tomatoes, coconut and spices gives this subzi a zesty rush of flavour, which pulls it to the top of the popularity chart. This spicy and tangy subzi is sure to be enjoyed by young and old, even kids! Take care while preparing the parwal. The pointed gourd has seeds, which must be removed. The slices should also be of a medium size, neither too thick nor thin – this will ensure that it gets cooked evenly and absorbs the flavours well. Hariyali-Parwal is another variant of cooking parwal, it is with gravy and can be enjoyed with rotis as well as rice .

nawabi paneer recipe | restaurant style paneer nawabi masala | nawabi paneer curry | with 43 amazing images. nawabi paneer is a rich and creamy Indian dish that is fit for royalty. Learn how to make nawabi paneer recipe | restaurant style paneer nawabi masala | nawabi paneer curry | nawabi paneer is a rich and creamy curry dish that is popular in Indian cuisine. The restaurant style paneer nawabi masala is typically served with rice or naan. It features paneer (Indian cottage cheese) cooked in a luxurious gravy made with a blend of aromatic spices, nuts, and cream. This nawabi paneer curry is as delicious as it is simple to prepare. Loads of creamy ingredients are used, giving the gravy a lovely richness. A blend of subtle spices is used that make this mouth-watering white gravy absolutely irresistible! Serve with tandoori Roti , plain paratha or butter naan. pro tips to make nawabi paneer : 1. If you don't have saffron powder, you can substitute it with a pinch of teaspoon of turmeric powder. 2. Instead of ghee you can also use butter to make this recipe. 3. To make it richer and flavourful, you can increase the amount of fresh cream. Enjoy nawabi paneer recipe | restaurant style paneer nawabi masala | nawabi paneer curry | with step by step photos.

Papaya is not just a treasure-trove of nutrients but an irresistibly tasty food too. Whether raw or ripe, it finds use in many dishes ranging from salads to subzis . But, have you ever tried making koftas with raw papaya? Try it once and it will soon become your first choice for making kofta, always. Here, grated raw papaya held together by mashed potatoes is made into crisp deep-fried koftas that are mixed into a sumptuous gravy that is rich, creamy and tangy too! Try other kofta variants like Makai Kofta in Hariyali Curry and Saagwala Cheese Kofta .
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