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257 recipes


matar ka nimona sabzi recipe | green peas nimona curry | hare mutter ka nimona | with 36 amazing images. This recipe for matar ka nimona is a classic Uttar Pradesh dish that is super delicious and easy to make. Learn how to make matar ka nimona sabzi recipe | green peas nimona curry | hare mutter ka nimona | matar ka nimona is a popular recipe that is prepared in most households in Uttar Pradesh. This delectable preparation is made with green pea’s purée with few spices to make a dal like curry. The green peas nimona curry is made using fresh green peas are cooked mild spices and flavourful herby green masala. I have also added potatoes but they are optional. matar nimona is perfect for a weeknight meal, serve it piping hot with steamed rice or roti. tips to make matar ka nimona: 1. Use fresh green peas to make matar ka nimona for the best flavour. 2. You can adjust the spice according to your taste and liking. 3. Enjoy matar ka nimona hot with steamed rice. Enjoy matar ka nimona sabzi recipe | green peas nimona curry | hare mutter ka nimona | with detailed step by step photos.

The Mustard Masala Jackfruit is a spicy preparation that totally masks the raw flavour of jackfruit and turns it into a fiery, tongue-tickling delicacy! A must-try for spice lovers, this recipe flavours raw jackfruit with a special masala of mustard and red chillies. It is the mustard that gives this dish its characteristic taste, which is not just spicy but pungent in a unique way. It leaves your palate warm with the heat of the chillies and mustard. Although simple and traditional, the tempering of mustard seeds and urad adds a rich aroma and nice crunch to this flavour-packed treat. Enjoy it with rice or rotis . You can also have a go at other jackfruit recipes like Jackfruit Curry and Kathal ki Subzi .

Expose your taste buds to some real excitement! The Bharwan Baingan is a super tasty dish of small brinjals, prepared the Punjabi way, with an intensely-flavoured stuffing of onion, coconut and peppy spices. The stuffing, prepared by sautéeing a rich onion-coconut paste with spice powders, gives the brinjals an amazing flavour and unique texture too. The stuffed brinjals are cooked slowly and carefully in a kadhai, with a flavourful tempering, till they are soft and aromatic. It is quite exciting to watch the small brinjals transform into this exciting dish, which makes it worth licking your fingers! Also do try Hyderabadi Baingan Subzi and Baingan Musasalam .

dahi bhindi recipe | Kerala style dahi bhindi | South Indian dahi bhindi | okra yoghurt gravy | with 30 amazing images. dahi bhindi recipe is made like Kerala style dahi bhindi. Learn how to make South Indian dahi bhindi. Kerala style dahi bhindi is a delicious and easy-to-make curry that is popular in Kerala cuisine. It is made with curd and spices, and has a slightly sweet and sour taste. A Kerala-style preparation of bhindi hence called Kerala style dahi bhindi, with an aromatic seasoning, and the added flavour of tomatoes and onions. Churned curds form the base for the dahi bhindi, giving it a tangy yet light mouth-feel. It goes great with puris. pro tips for Kerala style dahi bhindi. 1. Deep-fry the bhindi (ladies finger) on a medium flame till they turn crisp. 2. Cook on a slow flame for a minute, while stirring continuously to prevent the curds from splitting. 3. Kasuri methi can also be added to ladyfingers as per taste. 4. Before cutting the bhindi, add some salt and lemon juice to them. This will reduce the stickiness present in bhindi. Bhindi, a popular Indian vegetable, can be used in many different ways to prepare sabzi. Check out our 125 recipes using bhindi and try healthy bhindi masala recipe. Enjoy dahi bhindi recipe | Kerala style dahi bhindi | South Indian dahi bhindi | okra yoghurt gravy | with step by step photos.

aloo matar | aloo matar sabzi | aloo mutter | aloo matar ki sabji | punjabi aloo matar | with 20 amazing images. Aloo matar is one of the most popular North Indian Sabzis , loved by Indians across the globe. This Punjabi style aloo matar sabzi is made of aloo, matar and onions cooked in Indian aromatic spices. At home, we eat this aloo matar sabzi with plain roti. At times my kids love this aloo matar sukhi sabzi just with plain bread which just soaks up the masala of this sabzi. This dry aloo matar sabzi is mildly spiced and has a nice gravy of tomatoes, onions, ginger, garlic and green chilli paste. Our recipe ofpunjabi aloo matar as few ingredients to use which are always available in the Indian kitchen. The recipe of aloo mattar ki sabji is easy to make and even a beginner will be able to follow this recipe. Since the spice levels are low in aloo matar, this recipe is perfect for kids. This aloo matar sabzi can be made without onion and garlic and just skip it in the method if you wish. Aside from aloo matar sabzi check out our other popular Punjabi sabzi recipes like baingan bharta and methi matar malai.

malai mutter recipe | Punjabi style creamy mutter masala | mutter malai sabzi | with 27 amazing images. Punjabi style creamy mutter masala is a lusciously creamy Punjabi sabzi. Learn how to make malai mutter recipe | Punjabi style creamy mutter masala | mutter malai sabzi | malai mutter sabzi uses only everyday ingredients and spices, so it is quite easy to make. Tomatoes give this green peas subzi a nice tangy taste, while whole spices, powders and pastes give it an intense flavour. It is the ghee that makes the Punjabi style creamy mutter masala is really special, so if you are not relishing this subzi immediately after cooking, we suggest you re-heat it before serving so that the ghee melts a little. Indeed, this is a homely and satiating mutter malai sabzi that you will thoroughly enjoy, when had with a few phulkas or rice. pro tips to make malai mutter: 1. For a richer flavor, use fresh boiled green peas instead of frozen. 2. You can also add dollop of butter and kasuri methi to make the sabzi flavourful. 3. While cooking onions and tomatoes you can add little salt so they become soft and cook fast. Enjoy malai mutter recipe | Punjabi style creamy mutter masala | mutter malai sabzi | with detailed step by step photos.

panchmel ki sabzi recipe | 5 vegetable sabzi from Rajasthan, Gujarat | healthy dry panchmel vegetable | with 25 images. panchmel ki sabzi is a dry sabzi made from 5 vegetables. Learn to make healthy panchmel vegetable. Panchmel is a district in Gujarat bordering Rajasthan. But the word "panchmel" has been commonly used to denote a combination of five ingredients as used in panchmel ki sabzi. A judicious mix of five vegetables - gavarfali, chawli, capsicum, cucumber and carrots -constitute the panchmel of this mouth-watering panchmel ki sabzi recipe. Tossed in aromatic spices, this dry panchmel ki sabzi preparation tastes fantastic when served with rotis or bhakris. Another distinct feature of this healthy dry panchmel vegetable and that of Rajasthani cooking is the use of amchur (dried mango powder) which enhances the tangy flavours of a dish in the absence of curds and tomatoes. With only 61 calories for panchmel ki sabzi is perfect for a healthy Indian lunch. Enjoy panchmel ki sabzi recipe | 5 vegetable sabzi from Rajasthan, Gujarat | healthy dry panchmel vegetable | with step by step photos,

capsicum poriyal recipe | South Indian style capsicum poriyal | capsicum thoran | with 24 amazing images. The vibrant green capsicum poriyal is a quick and flavorful South Indian meal side dish perfect for any occasion. Learn how to make capsicum poriyal recipe | South Indian style capsicum poriyal | capsicum thoran | capsicum poriyal is nothing but a simple South Indian dry subzi made of cubed capsicum cooked with an aromatic tempering and a dash of curds, finished beautifully with a garnish of grated coconut. South Indian style capsicum poriyal is a simple yet flavorful stir-fry featuring bell peppers as the star. It typically involves sautéing diced capsicum with a tempering of mustard seeds, urad dal, chana dal, and curry leaves. The addition of a pinch of asafoetida enhances the aroma. The key to a good poriyal is to retain the slight crunch of the capsicum, so it's important not to overcook it. Some recipes incorporate grated coconut for a hint of sweetness and textural contrast, while others focus on the spicy side with additional chilies. This versatile dish pairs perfectly with piping hot steamed rice, sambar or rasam, making it a delightful addition to any South Indian meal. . You can also try other poriyal recipes too like French beans poriyal, Cluster beans poriyal and Cabbage poriyal. pro tips to make capsicum poriyal: 1. A squeeze of lemon juice can add a refreshing tang that balances the richness of the dish. 2. You can also use coloured capsicum to make this recipe. 3. For a richer and creamier poriyal, add grated coconut towards the end of cooking. This creates a luxurious texture and a subtle sweetness. 4. Overcooked capsicum loses its vibrant color and crispness. Aim for a tender-crisp texture. Enjoy capsicum poriyal recipe | South Indian style capsicum poriyal | capsicum thoran | with detailed step by step photos.

Kadhi without curds? if you are surprised, go ahead and try this recipe. This unusual recipe is created with a blend of tamarind water and besan spiced with a freshly-made paste. The koftas are also distinctive as they use a different combination of vegetables such as brinjals and cabbage. Serve hot with Butter Naan or Parathas .

fried arbi recipe | chatpata arbi sabzi | sukhi Rajasthani arbi fry | colocasia fry | taro fry | with 25 amazing images. fried arbi recipe is a chatpata colocasia snack which is deep fried. Learn how to make chatpata arbi sabzi. Colocasia, a vegetable that many are wary of because they are not sure how to get rid of its gooeyness, transforms into a spicy crispy fried arbi delicacy here! Prepared in true Rajasthani style, fried arbi can be served as a starter or as a subzi with the main course. Either way, its chatpata flavour and crispy texture will steal your heart. To make fried arbi, deep fry arbi till they turn golden brown. Heat the oil in a broad non-stick pan, add the carom seeds and mustard seeds. When the seeds crackle, add the fried arbi pieces, turmeric powder, chilli powder, coriander powder, lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve fried arbi. While some might prefer to directly sauté the cooked arbi, it turns out best when deep-fried first in sukhi Rajasthani arbi fry, so go for this fool-proof method. Enjoy fried arbi recipe | chatpata arbi sabzi | sukhi Rajasthani arbi fry | colocasia fry | with step by step photos.

baby corn paneer sabzi recipe | paneer baby corn and capsicum sabji | dry corn paneer capsicum sabzi | with 31 amazing images. baby corn paneer sabzi recipe | paneer baby corn and capsicum sabji | dry corn paneer capsicum sabzi is a simple and quick sabzi with a perfect hue and taste to please you. Learn how to make paneer baby corn and capsicum sabji. To make baby corn paneer sabzi, heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the ginger-green chilli paste, spring onion whites and red and green capsicums and sauté on a medium flame for 2 minutes. Add the baby corn, turmeric powder, chilli powder, tomato purée, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the paneer and spring onion greens, mix gently and cook on a medium flame for 1 minute, while stirring gently and occasionally. Serve hot garnished with coriander. When your tongue yearns for something peppy and tangy, but you do not have much time to prepare an elaborate treat, the baby corn paneer sabzi is just what you need! With crunchy capsicums and spring onions for company, fresh baby corn and succulent paneer transform into a true delicacy in dry corn paneer capsicum sabzi. Ready in minutes, this Quick Recipe is flavoured mainly with luscious tomato ketchup, ginger-green chilli paste, and other common ingredients that are readily available in any kitchen. Thus you will find that this paneer baby corn and capsicum sabji has a variety of textures, but they are quite pleasing. It makes a great accompaniment for any kind of roti. Tips for baby corn and paneer sabzi. 1. Mix gently. We don't want to break the paneer cubes. 2. It is also better to prepare the quick baby corn and paneer sabzi in a broad pan so that the paneer does not break. Enjoy baby corn paneer sabzi recipe | paneer baby corn and capsicum sabji | dry corn paneer capsicum sabzi | with step by step photos.

beans poriyal | South Indian style French bean poriyal | french beans sabzi | with 22 amazing images. beans poriyal is a quick and tasty South Indian recipe made with tender french beans, savory spices and fresh coconut. Learn how to make beans poriyal | South Indian style French bean poriyal | french beans sabzi | South Indian style French bean poriyal is a dry steamed dish were the green beans are beautifully cooked until tender with spices like mustard seeds, urad dal, chana dal, red chilies and later finished with some curry leaves and freshly grated coconut. French beans sabzi is delicious, healthy side dish that makes a great side dish in your everyday meal. Poriyals are easy and quick to make, also goes well in school/ office lunch and can be eaten with any meal. Tips to make beans poriyal: 1. If you don’t have freshly grated coconut you can add desiccated coconut. 2. Instead of beans you use cabbage to make cabbage poriyal. 3. If you wish you can also add turmeric powder in the sabzi. Enjoy beans poriyal | South Indian style French bean poriyal | french beans sabzi | with detailed step by step photos.

batata bhaji recipe | Maharashtrian batatyachi bhaji | sukha aloo sabzi | dry potato sabzi | with 20 amazing images. batata bhaji recipe | Maharashtrian batatyachi bhaji | sukha aloo sabzi | dry potato sabzi is a simple everyday fare. Learn how to make Maharashtrian batatyachi bhaji. To make batata bhaji, heat the oil in a non-stick kadhai, add the garlic and sauté on a medium flame for 45 seconds. Add the mustard seeds and cumin seeds and sauté for a few seconds or till they crackle. When the seeds crackle, add the onions, green chillies and curry leaves and cook on a medium flame for 2 to 3 minutes or till they turn light brown in colour. Add asafoetida, salt, turmeric powder, potatoes and 1½ tbsp of coriander, mix well and cook on a medium lame for 1 to 2 minutes. Serve hot garnished with the remaining coriander. The simplicity is what lures one to this recipe! So easy yet unbelievably flavourful, the sukha aloo sabzi is a no-fuss preparation of potatoes perked up with the traditional Maharashtrian tempering of cumin seeds, mustard seeds curry leaves, garlic and green chillies. This dry potato sabzi when served with puri or chapati makes a meal in itself. Many of us carry this combination often in our dabba. Accompany it with dry garlic chutney to make a complete the Maharashtrian thali. If you like Maharashtrian batatyachi bhaji, we have an entire range of other Maharashtrian sabzis too. Try your hand at day to day vegetable like Methi Pitla to very popular bharli vangi. Tips for Maharashtrian batatyachi bhaji. 1. Maharashtrian batatyachi bhaji is also served with curds. 2. Don't overcook the potatoes. 3. If you enjoy a spicy sabzi, finely chop the green chillies instead of adding slit green chillies. Enjoy batata bhaji recipe | Maharashtrian batatyachi bhaji | sukha aloo sabzi | dry potato sabzi | with step by step photos.

dhingri matar recipe | mutter dhingri | mushroom matar | Punjabi style sabzi | Mutter dhingri is a delicious combination of green peas and mushrooms in luscious, thick gravy which is due to the use of rich, creamy and an opulent paste of cashews and poppy seeds. dhingri matar is a semi-gravy variety of sabzi which can be enjoyed with hot chapatis or parathas. Learn how to make mushroom matar. To make dhingri matar, first combine the cashew nuts and poppy seeds and blend in a mixer well without using any water. Add a little water and again blend well till smooth. Keep the paste aside. Next 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 ginger-garlic paste, tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the chilli powder, curds, salt, green peas and mushrooms, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally. Add the cashew-poppy seed paste, 2 tbsp of water and garam masala, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot with rice, parathas or crackers. The mushroom matar further has a tomato-based gravy features a combination of spices, a generous dose of curds. You will love the rich mouth-feel and lingering flavour of this sabzi. The garam masala added at the end of the preparation, while further intensify the true Indian flavours. Use finely chopped onions for this Punjabi style sabzi, but mushrooms are preferred sliced to get a seamless experience. Learn how to slice mushrooms perfectly. Tips for dhingri matar. 1. We suggest using a tava for this sabzi, so the ingredients get enough space and get cooked faster. Alternatively, you can use a broad pan for this sabzi. 2. Add whisked curd, so it doesn’t split while cooking. Also do not cook too much after adding curd. Enjoy dhingri matar recipe | mutter dhingri | mushroom matar | Punjabi style sabzi | with step by step photos and video below.

sprouted masala matki sabzi recipe | sprouted moth masala | matki sprouts curry | healthy snack | with step by step images. sprouted masala matki sabzi is a nourishing fare which imbibes the flavours of the authentic Maharashtrian paste. Learn how to make matki sprouts curry. sprouted moth masala is made from sprouted matki, tomato pulp, Indian paste. This matki sprouts curry can be enjoyed as a sabzi with whole wheat chapati or even as a snack. You will also gain in other nutrients like magnesium, phosphorus and potassium from this sabzi. To make sprouted masala matki sabzi, make the paste first. For that, heat coconut oil or oil in a broad non-stick pan. Add whole dry kashmiri red chillies , sliced onions, poppy seeds, black peppercorns, cinnamon, cloves, coriander seeds and chopped garlic and sauté on a medium flame for 2 to 3 minutes. Allow the mixture to cool. Transfer the mixture to a mixer jar. Add 1/4 cup water plus 2 tablespoons and blend into a smooth paste. Keep aside. Then make the sabzi. Heat oil in deep non-stick pan. Add mustard seeds, curry leaves, chopped onions and sauté on a medium flame for 2 to 3 minutes. Add 1/2 tsp turmeric powder, prepared paste and fresh tomato pulp, Mix well and cook on a medium flame for 2 to 3 minutes. Add the sprouted matki, salt and lemon juice. Mix well and cook on a medium flame for another 3 to 4 minutes or till the mixture dries up a little. Garnish with finely chopped coriander. Serve sprouted masala matki sabzi hot. Sprouted moth masala is an ideal snack during post pregnancy days, as it helps to make up for the iron lost in blood during childbirth. Sprouted matki is a great source of iron, and the addition of vitamin C rich veggies like tomatoes and capsicum ensures that the iron is absorbed to the hilt to benefit you and your little one. And mind you, this is nowhere close to being a ‘boring’ health snack as it is pepped up with a super tasty paste of red chillies, onions and spices. It is so tasty that all the members of your family will love to gobble up a cupful! Half serving of this recipe can be enjoyed by diabetics as well as heart patients. Not being high in sodium it can be enjoyed by high blood pressure. Senior citizens should over boil the matki to make this matki sprouts curry easily chewable. Tips for sprouted masala matki sabzi. 1. Ensure to use fresh tomato pulp and not ready made tomato puree which has preservatives. 2. The paste can be made and stored in the deep-freezer till you need to make the sabzi. Enjoy sprouted masala matki sabzi recipe | sprouted moth masala | matki sprouts curry | healthy snack | with step by step photos and video below.
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