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lauki pav bhaji recipe | pav bhaji with doodhi | bottle gourd pav bhaji | ghiya pav bhaji | with step by step images. pav bhaji with doodhi is a pav bhaji with a twist. Thickened with bottle gourd and blended with usual masalas it is something unique to indulge into. Learn how to make ghiya pav bhaji. The moment we decide to make pav bhaji, the first ingredient that we take out is the potatoes! However, this pav bhaji with doodhi will jolt you out of this belief. This unique bhaji is made with doodhi and without potatoes at all. Coupled with the usual veggies like tomatoes, onions, cauliflower, carrots, peas, etc., and flavoured with the classic pav bhaji masala, this bottle gourd pav bhaji tastes just as awesome as the usual one. To make lauki pav bhaji, combine the bottle gourd, cauliflower, carrot, green peas and ½ cup of water in a pressure cooker, mix well and pressure cook for 4 whistles and mash it well using a potato masher. Heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes. Add the capsicum and sauté on a medium flame for 2 minutes. Add the tomatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the prepared mashed veggies, chilli powder, turmeric powder, pav bhaji masala, salt and ½ cup of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Switch off the flame, add the coriander and lemon juice and mix well. Keep aside. Slit 2 pavs vertically and cook them with butter on a tava tilll they turn light brown and crisp on both the sides. Serve the bhaji hot with pavs, onions and lemon wedges. Do not get concerned with the colour of the bhaji. Serve ghiya pav bhaji with fresh butter-toasted pav bread to make a delectable snack or a meal by itself. Tips for lauki pav bhaji. 1. You can make the bhaji in advance, but we suggest you cook the pav in butter just before serving. 2. Do not add lemon juice to the bhaji and then cook. Always switch off the flame, add lemon juice and mix well. Try other recipes like Pav Sandwich or Pav Bhaji Masala. Enjoy lauki pav bhaji recipe | pav bhaji with doodhi | bottle gourd pav bhaji | ghiya pav bhaji | with step by step photos below.

paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | with amazing 30 images. paneer pasanda sabzi is a creamy and rich Punjabi gravy recipe made with shallow fried stuffed paneer in smooth and creamy onion gravy!! Punjabi paneer pasanda is a very famous paneer recipe which has found its place in every Indian restaurant!! What makes this Indian cottage cheese preparation very special is the use of two onion pastes. One is a mixture of cooked onions with cashews, which imparts a unique creaminess to the paneer pasanda and the other is a brown onion paste, which imparts a very rich and intense flavour to it. If you like paneer makhani, paneer butter masala, kadai paneer you should definitely try this restaurant style paneer pasanda and I bet you and your family are going to love it! My family simply loves this recipe and each member is a hard-core paneer pasanda fan. The stuffing used in the Punjabi paneer pasanda has a lot many variations and this is our variation to it. Some people prefer adding khoya to their stuffing which makes it a little sweeter! We have cut the paneer into traingles but you can even cut them into rectangular strips! Ideal to be served at parties, the restaurant style paneer pasanda is a wonderful accompaniment for all types of Indian breads like lachha paratha, butter garlic naan, kulcha, chapati as well as rice, especially the mildly flavoured ones. Learn to make paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | with detailed step by step recipe photos and video below.

kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | with 16 amazing images. kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | is a semi dry preparation with a masaledar touch. Learn how to make Indian mixed veg with paneer and chana. To make kabuli chana and paneer with mixed vegetables, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the garlic and onions and sauté on a medium flame for 2 minutes. Add the capsicum and sauté on a medium flame for another 2 minutes. Add the kabuli chana, paneer, tomatoes, dried fenugreek leaves, turmeric powder, chilli powder, coriander seeds powder, cumin seeds powder, garam masala, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. This sabzi comes with all the works! Indian mixed veg with paneer and chana, cooked with tongue-tickling spice powders, tomato ketchup and kasuri methi too. Further you can also gain in some protein, calcium and antioxidants from the paneer and veggies which are tossed in this paneer chana masala. Once you have the chana soaked and cooked, there is practically nothing more to this sabzi. It will take just minutes to sauté everything together. So, on a busy day, you could consider cooking and refrigerating the chana a few hours earlier, whenever you find time, so you can quickly prepare this scrumptious cottage cheese and chickpea vegetable when required to serve with hot, puffy rotis, puris or rice. Tips for kabuli chana and paneer with mixed vegetables. 1. Do not overcook paneer, else it will be become chewy. 2. Instead of tomato ketchup, you can use fresh tomato pulp. Enjoy kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | with step by step photos.

vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak | with 61 amazing images. vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak is a traditional Gujarati shaak. Learn how to make matar muthia ki sabzi. To make vatana muthia nu shaak, heat the oil in a non-stick kadhai and add the mustard seeds. When the seeds crackle, add the asafoetida and soda bi-carb and sauté on a medium flame for 15 seconds. Add 1 cup of water and the green peas, mix well and cook on a slow flame for 5 minutes. Just before serving, add the prepared palak methi na muthias, sugar and coconut-coriander masala, toss gently and simmer for 10 minutes or till the peas are cooked, while stirring occasionally. Serve immediately garnished with coriander. Green peas simmered with spinach and fenugreek muthias in a sauce thickened with grated coconut and fresh coriander… does it surprise you? But, matar muthia ki sabzi tastes even better than it sounds. This Gujarati shaak is a traditional fare, often enjoyed for Sunday lunch with rotli, kadhi and rice. What is more, kids love any dish that has green peas in it, so this is a good way to stuff some nutritious food into them! Tips for vatana muthia nu shaak. 1. It is very important to sprinkle salt on fenugreek leaves and spinach leaves and squeeze out all the water, so the dough of the muthia doesn’t become sticky. 2. Use freshly grated coconut for best flavour. 3. This coconut masala can also be used to stuff veggies like potato, onion and brinjal to make oondhiyu. 4. You can make the muthia in advance, but make the sabzi just before serving. Enjoy vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak | with step by step photos.

arbi ki sabzi recipe | Punjabi sookhi arbi ki sabji | ghuiya ki sabzi | healthy colocasia Indian vegetable | with 18 amazing images. arbi ki sabzi is a dry sabzi made in Rajasthan and Punjab. Learn how to make ghuiya ki sabzi. A unique preparation of colocasia (arbi), which is easy and quick to make but very, very tasty. In this arbi ki sabzi, roundels of cooked arbi are tossed with a mixture of spices and beaten rice, which gives the subzi an appealing flavour and a mild, pleasant crunch too. To prepare Punjabi sookhi arbi ki sabji easily, cook the arbi in a pressure cooker for around two whistles, and then peel and cut into roundels. Once this is ready, the arbi ki sabzi will be ready in minutes. With not a very high calorie count but of substantial amount potassium, arbi is beneficial for the heart in arbi ki sabzi. Further being low on sodium count, it can be consumed by those with high blood pressure. Fair amounts of vitamin C may help to strengthen the immune system. Serve arbi ki sabzi hot and fresh with dal and rotis or parathas. Enjoy arbi ki sabzi recipe | Punjabi sookhi arbi ki sabji | ghuiya ki sabzi | healthy colocasia Indian vegetable | with step by step photos.

shimla mirch besan ki sukhi sabzi recipe | capsicum besan bhaji | besan wali shimla mirch ki sabzi | Maharashtrian sabzi | with 24 amazing images. shimla mirch besan ki sukhi sabzi recipe | capsicum besan bhaji | besan wali shimla mirch ki sabzi | Maharashtrian sabzi is a simple sabzi made with basic ingredients. Learn how to make capsicum besan bhaji. To make shimla mirch besan ki sukhi sabzi, dry roast the besan in small non-stick pan on a medium flame for 2 to 3 minutes. Keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the capsicum and salt and sauté on a medium flame for 2 minutes. Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder, sugar and lemon juice and sauté on a medium flame for 1 minute, while stirring occasionally. Add the roasted besan and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. Capsicum besan bhaji is an interesting sabzi of besan and capsicum cubes, tempered with cumin seeds and sautéed with a range of spice powders, which add more josh to the naturally flavourful capsicum. Capsicum has a pleasantly spicy flavour, which is accentuated by the addition of sugar and lemon juice. The roasted besan gives the besan wali shimla mirch ki sabzi a wonderful mouth-feel, rich taste and strong, appetizing aroma. You will really enjoy having this dry subzi with rice and dal or your favourite Indian bread. If you like this Maharashtrian sabzi, also try other sabzi recipes like Subzi Pasanda or Subzi Ka Salan. Tips for shimla mirch besan ki sukhi sabzi. 1. Dry roast the besan in small non-stick pan on a slow to medium flame for 2 to 3 minutes. Keep stirring it continuously, else it might burn. 2. Cut the capsicum at least into 1 inch size cubes to enjoy its texture. 3. The capsicum should be crispy and not soggy after cooking. Enjoy shimla mirch besan ki sukhi sabzi recipe | capsicum besan bhaji | besan wali shimla mirch ki sabzi | Maharashtrian sabzi | with step by step photos.

papaya tarkari recipe | Bengali style raw papaya sabzi | healthy papaya tarkari vegetable | with 37 amazing images. papaya tarkari recipe | Bengali style raw papaya sabzi | healthy papaya tarkari vegetable is a unique sabzi made with raw papaya and tomatoes. Learn how to make Bengali style raw papaya sabzi. To make papaya tarkari, heat the oil in a kadhai and add the panch phoron seeds and bayleaf. When the seeds crackle, add the tomatoes, green chillies, turmeric powder, chilli powder and ginger paste and sauté on a medium flame for 2 minutes. Add the papaya, salt and 1¼ cups of water, mix well and cook on a medium flame for 20 to 25 minutes or all the water dries up and the papaya gets cooked. Serve hot. The humble papaya has a great many followers today, thanks to its nutritional benefits. It not only ensures an ample dose of vitamins, it also improves metabolism and keeps the body clean and fit. Papaya tarkari is a way in which you can include the raw form also in your diet. This healthy papaya tarkari vegetable has appreciable amounts of vitamin A and vitamin C , both the nutrients which act as antioxidants. Together they can promote healthy vision, skin and hair. They can work wonders to boost immunity and fight diseases as well. Heart patients, weight-watchers and diabetics can enjoy this sabzi as a part of their meal. Small quantities of fibre from this sabzi can be beneficial for the gut too. Here raw papaya is flavoured simply with tomatoes, ginger and chilli, and tempered aromatically with panch phoron. You will love the traditional yet refreshingly light flavours of this Bengali style raw papaya sabzi. Tips for papaya tarkari. 1. If you wish, you can replace, panch phoron seeds with cumin seeds. 2. Serve papaya tarkari with roti. Enjoy papaya tarkari recipe | Bengali style raw papaya sabzi | healthy papaya tarkari vegetable | with step by step photos.

paneer and corn sabzi | paneer and corn curry | cottage cheese and corn curry | with 27 amazing images. Rich and flavoursome, the paneer and corn curry is a sabzi worthy of a party menu. Corn and paneer are all-time favourites, which jack up the popularity of this paneer and corn sabzi instantly. paneer corn curry is flavoured with a rich and luscious paste of cashews, poppy seeds and taste-givers like ginger, onion and garlic. A wide assortment of spices also lend their magical touch to this paneer and corn sabzi, making it a rich and memorable treat. Nevertheless, although you need to prepare a paste and require quite a few ingredients, you will find the paneer corn curry is surprisingly easy and quick to make because the procedure is simple and the ingredients are all readily available. Notes on paneer and corn curry. 1. Add fresh cream. It provides a rich texture to the Paneer Corn curry recipe. If you want creamier paneer and corn curry then use more cream. If you do not like the creamy taste, then avoid adding cream. 2. Add the corn. Depending upon whether you have a corn cob or sweet corn kernels, you can choose any method from boiling the corn in a pressure cook, stove-top or microwave. The most convenient is buying fresh corn kernels from the local market when they are in season. 3. If making use of frozen cottage cheese which is firm, submerge it in hot water for 15 minutes before adding to the gravy. This improves the texture of the frozen paneer. You can also try other luxuriant subzis like the Subzi Pasanda and Subzi Ka Korma. Learn to make paneer and corn sabzi | paneer and corn curry | cottage cheese and corn curry | with step by step photos and video below.

avial recipe | aviyal recipe | South Indian avial | Kerala avial | with 35 amazing images. avial recipe is also called aviyal in South India. Learn how to make Kerala avial recipe. Avial is a traditional mixed vegetable dish that originated in Kerala cuisine, but gained an equal fanfare in Tamil nadu cuisine as well. Rare is the wedding or festive menu that does not include avial! Sadya, a traditional feast of Kerala always includes avail which is served with other vegetables , rice, pickles spread out on a plantain leaf. I share a time-honored method of making a delicious avial with mixed vegetables, fresh coconut, curry leaves, coconut oil and curd ( yogurt, dahi). The key to making excellent avial is to pay equal attention to the visual appeal – vegetables with contrasting colours such as carrot, beans, pumpkin etc are chosen, sliced evenly into thin 1 inch long pieces, and cooked to a crunchy consistency. If you’ve done this, you’ve crossed half the bridge successfully! Serve avial with steamed rice, sambar, pickle for a complete South Indian meal. pro tips for avial recipe. 1. Using coconut oil to cook South Indian food is a healthier option than processed seed oil. 2. You can mix and match the vegetables used for making avail based on what is in your kitchen and in season. 3. We first half cooked drumsticks ( Saijan ki phalli ) as they take the longest time to cook and then added all the vegetables. 4. Cut your vegetables (drumsticks, French beans, carrots, yam (suran), red pumpkin (bhopla / kaddu), raw banana and brinjal (baingan / eggplant) to 25 mm. (1") pieces, like French fries or thin long sticks. 5. Put the raw banana pieces in water to prevent them from turning black. 6. Remember that vegetables must be added to boiling water to retain their colour. If you add vegetables to cold water and cook them they will lose their colour. Enjoy avial recipe | aviyal recipe | South Indian avial | Kerala avial | with step by step photos.

karela batata nu shaak recipe | aloo karela sabzi | karela bateta nu shaak | bitter gourd potato sabzi | karela batata nu shaak is a simple Indian sabzi which speaks flavours and aroma. Learn how to make aloo karela sabzi. Karela bateta nu shaak will be liked by all the non-karela lovers also as the bitter taste does not dominate the vegetable. We have also added sugar and dry mango powder to balance the taste. So this sabzi is slightly bitter and slightly sweet with a tang. To make karela batata nu shaak, combine the karela with salt in a deep bowl, mix well and keep aside for 10 to 15 minutes. Squeeze out the excess water from the karela and discard it. Heat the oil in a non-stick kadhai, add the cumin seeds. Add the asafoetida, turmeric powder and sauté on a medium flame for 30 seconds. Add the squeezed karela, mix well. Cover with a lid and cook on a slow flame for 8 to 10 minutes. Add the potatoes and salt, cover and cook on a medium flame for 10 minutes. Add the coriander, cashew nuts, and sesame seeds, mix well and cook on a medium flame for more 2 to 3 minutes. Add the coriander-cumin seeds powder, chilli powder, sugar and dried mango powder, mix well and cook on a medium flame for another 2 to 3 minutes. Serve hot garnished with coriander. The Indian masalas add an aromatic touch to bitter gourd potato sabzi which comfortably accompany rotis and Kadhi. Make the karela crispy and enjoy its texture along with the slight crisp texture of cashew nuts. Tips for karela batata nu shaak. 1. Rub the salt over the karela and keep at least for 15 minutes. However 30 minutes stand time would be better to reduce the bitter taste. 2. Squeeze out the water well between both palms again to reduce the bitterness. 3. The squeezed out karela juice can be consumed instead of throwing it. It has many health benefits like managing blood sugar levels. Enjoy karela batata nu shaak recipe | aloo karela sabzi | karela bateta nu shaak | bitter gourd potato sabzi | with recipe and video below.

Punjabi matar paneer tikka masala | green peas paneer tikka masala recipe | mutter paneer with tikka masala | Jain matar paneer sabzi | 42 amazing images. Punjabi matar paneer tikka masala is a no onion no garlic recipe for all the jain fans. Learn how to make mutter paneer with tikka masala. Juicy green peas and chunky paneer are coated with a peppy mix of veggies and spice powders to make a tongue-tickling treat! A flavourful marinade of assorted spice powders and dried fenugreek leaves makes the succulent cubes of paneer quite exciting to bite into, while a readily-available Jain tomato ketchup helps bind the many wonderful ingredients of the Punjabi matar paneer tikka masala together in a convenient way. Without the use of onions and garlic, this mutter paneer with tikka masala is yet a show-stealer when served at parties. Do not disclose to the diner that this is the Jain version of green peas paneer tikka masala and get ready for all the applause with a chuckle! To make green peas paneer tikka masala, first make the paneer tikka. Combine the curds, dried ginger powder, chilli powder, dried fenugreek leaves, garam masala, besan, coriander, salt and 1 tbsp of oil in a deep bowl and mix well to prepare a marinade. Add the paneer pieces to it, mix gently and keep aside to marinate for 8 to 10 minutes. Heat the remaining 1 tbsp of oil in a non-stick tava (griddle) and cook on a high flame for 2 minutes, while tossing occasionally. Keep aside. Next make the sabzi. Dry roast Kashmiri chillies and coriander seeds till you get aroma and blend in a mixer to fine powder. Heat the oil in a deep non-stick pan, add cabbage and green chillies and sauté on a medium flame for 2 minutes. Add the tomatoes and dried ginger powder, mix well and cook on a medium flame for 5 minutes. Add the red chilli-coriander powder, tomato ketchup, dried fenugreek leaves and salt, mix well and cook on a medium flame for 1 minute. Add the cornflour-milk mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously. Add the prepared paneer tikka and green peas, mix gently and cook on a medium flame for 1 to 2 minutes. Serve hot. Serve this delicious Jain matar paneer sabzi hot and fresh, to enjoy the softness of the paneer cubes, the crunch of cabbage and the exciting burst of flavours in every mouthful. Tips for green peas paneer tikka masala. 1. Use fresh paneer only, for best results. Dry paneer will break while cooking. 2. You need to use thick curd for the marinade of paneer tikka. You can even opt for hung curd. If you are making hung curd at home, ensure that you tie and hang the curd for at least an hour to get the perfect thick curd. That will coat the paneer pieces very well. 3. Prefer to use Kashmiri chillies to get the true red colour of the gravy. 4. Cabbage can be replaced with cauliflower if you wish to. 5. After adding cornflour mixture, remember to stir continuously so the mixture doesn’t turn lumpy. Enjoy Punjabi matar paneer tikka masala | green peas paneer tikka masala recipe | mutter paneer with tikka masala | Jain matar paneer sabzi | with step by step photos below.

kathal dry sabzi recipe | kathal ki sabzi | Maharashtrian jackfruit sabzi | masala kathal sabji | with 30 amazing images. kathal dry sabzi recipe | kathal ki sabzi | Maharashtrian jackfruit sabzi | masala kathal sabji is a traditional Indian sabzi. Learn how to make kathal ki sabzi. To make kathal dry sabzi, heat the oil for deep-frying in a deep non-stick pan and deep-fry the jackfruit. Drain on an absorbent paper and sprinkle little salt all over the fried jackfruit evenly and keep aside. For the masala, heat the oil in a deep non-stick pan, add the fenugreek seeds, coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, cardamom, poppy seeds, sesame seeds, kashmiri dry red chillies and coconut and sauté on a medium flame for 4 minutes. Cool slightly and blend in a mixer using ¼ cup of water till smooth. Keep aside. Heat the oil in a deep non-stick pan, add the curry leaves, onions and ginger-garlic paste and sauté on medium flame for 4 minutes. Add the tomatoes, prepared masala, chilli powder, 5 tbsp of water and salt, mix well and cook on medium flame for 5 minutes, while stirring occasionally. Add the fried jackfruit, mix well and cook on medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with coriander. Next time you spot a raw jackfruit in the market, bring it home and try this spicy dry sabzi. This Maharashtrian jackfruit sabzi takes a little bit of time to prepare but it is completely worth the effort, because your family will go gaga over it! The crispy fried kathal is sautéed with onions, tomatoes and a special paste of roasted spices, seeds and coconut. The crunch of the kathal together with the tongue-tickling flavour of this paste and the juiciness of tomatoes and onions makes this kathal ki sabzi a special treat, which everybody will love. You can enjoy this masala kathal sabji with roti or parathas. Have a go at other jackfruit surprises like the Jackfruit Curry and Jackfruit Cutlet. Tips for kathal dry sabzi. 1. The first and most critical step in preparing this subzi is to deep-fry the kathal. It is important to fry it really crisp in order to get this masaledar sabzi right. 2. It is important to serve this sabzi immediately after preparation. Enjoy kathal dry sabzi recipe | kathal ki sabzi | Maharashtrian jackfruit sabzi | masala kathal sabji | with step by step photos.

aloo posto recipe | Bengali aloo posto recipe | aloo poshto | with 26 amazing images. Bengali aloo posto is a classic comfort food featuring potatoes in a rich poppy seed gravy. Learn how to make aloo posto recipe | Bengali aloo posto recipe | aloo poshto | aloo posto recipe is a traditional Bengali delicacy. Made from potatoes, khus khus, kashmiri red chillies and haldi, this aloo poshto recipe is super easy to make. Dive into the heart of Bengali comfort food with aloo posto, a simple yet soul-satisfying dish. Tender potatoes are the stars, simmered in a rich and flavorful gravy made with poppy seeds. The magic lies in the "posto" itself - poppy seeds soaked and ground into a smooth paste. This adds a nutty depth and a subtle creaminess to the dish. Fragrant mustard oil and a hint of turmeric (optional) warm the flavors, while green chilies provide a touch of heat. This aloo posto recipe proves that poppy seeds and potatoes are a match made in heaven! Served Bengali aloo posto piping hot with fluffy rice or flavorful dal. Try other Bengali subzis like Sabji dewa musur dal and Bengali matarsutir dal. pro tips to make Bengali aloo posto recipe: 1. The secret to a smooth and flavorful poppy seed paste lies in soaking. Use warm water (not boiling) and soak the poppy seeds for 2 hours or overnight. This softens them and allows for a finer grind. 2. You can also use boiled potato cubes to make this recipe. 3. For a pop of color and a touch of heat, garnish your aloo posto with sliced green chilies before serving. Enjoy aloo posto recipe | Bengali aloo posto recipe | aloo poshto | with detailed step by step photos.

cashew mushroom and makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian | with 35 amazing images. cashew mushroom and makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian is a luscious sabzi with a crunch to be enjoyed on every occasion. Learn how to make kaju mushroom makhana. To make cashew mushroom and makhana curry, combine the tomatoes, onions, cashewnuts and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Cool and blend in a mixer till smooth. Keep aside. Heat 2 tsp of ghee in a broad non-stick pan, add the makhana and sauté on a medium flame for 3 to 4 minutes. Transfer it to a plate and keep aside. In the same pan heat 1 tsp of ghee, add the cashew nuts and sauté on a medium flame for 1 to 2 minutes and keep aside. Heat the remaining ghee in a broad non-stick pan, add cinnamon, cardamom, cloves and bay leaves and sauté on a medium flame for a few seconds. Add the prepared tomato onion gravy, chilli powder, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally. Add the makhana, cashew nuts, mushroom, 1 cup of water and salt, mix well and cook on a medium flame for 7 minutes, while stirring occasionally. Serve hot. The richness of kaju mushroom makhana resonates on your palate and in your memory long after you are done with the meal! With a creamy tomato-onion gravy as the base, this luxuriant curry features an exciting mix of ingredients such as mushrooms and lotus seeds. A generous dose of cashewnuts in the onion tomato mixture adds creaminess to the makhana curry vegetarian, while the sautéed cashewnuts adds a nice crunch and flavour to the curry, making it a really special dish to place on the table. Relish the Indian mushroom makhana curry hot and fresh with naan or roti. Try other delicious sabzis like the methi malai paneer sabzi and dum aloo. Tips for cashew mushroom and makhana curry. 1. Prefer to roast the makhana in a broad non-stick pan so they roast uniformly. 2. Remember to cool the tomato onion mixture before blending. 3. If you are serving this sabzi later, you might have to add water before reheating. Enjoy cashew mushroom and makhana curry recipe | kaju mushroom makhana | Indian mushroom makhana curry | makhana curry vegetarian | with step by step photos.

batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | with 52 amazing images. batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | is a spicy Indian accompaniment made with common vegetables and masalas, yet the outcome is unique and pleasurable. Learn how to make Maharashtrian kanda batata cha rassa. To make batata tomato rassa bhaji, for the paste, heat 2 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium flame for 5 minutes, till golden brown in colour. Add the coconut and sauté on a medium flame for 1 minute. Keep aside. Heat ½ tsp of oil in a small non-stick pan, add the clove, cardamom, cinnamon, peppercorns, coriander seeds, fennel seeds, poppy seeds, bayleaf, fenugreek seeds and dry red chillies and sauté on a medium flame for 1 minute. Cool completely. Once cooled, combine all the ingredients in a mixer and blend till smooth using ½ cup of water. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, turmeric powder, potatoes and sauté on a medium flame for 2 minutes. Add ½ cup of water and cover and cook on a medium flame for 8 minutes, while stirring occasionally. Add the prepared paste, 1½ cups of water, mix well and cook on a medium flame for 1 minute. Add the tomatoes, sugar and salt, mix well and cover and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Serve hot garnished with coriander. Name the spice, choose your flavour, and you will find it in this bhaji. A traditional Maharashtrian favourite, the batata cha rassa revolves around an intense paste of assorted spices, onions and coconut, which makes it super-tasty! Although the ingredient list is long, this Maharashtrian kanda batata cha rassa is not as complex as it seems because the paste can be prepared in advance and frozen. Once you have that ready, you can prepare this delectable accompaniment on even the busiest of days because it requires just potatoes and tomatoes, which are always available in the larder! Plus, this ever-popular combination of veggies in the form of tomato potato sabzi is bound to be enjoyed by the whole family, so this would be a one-dish-pleases-all option! Serve this tamatar cha rassa with ragi roti or chawal bhakri and hot steamed rice for a complete Maharashtrian meal experience. Tips for batata tomato rassa bhaji. 1. This is a spicy sabji. You can reduce the amount of red chilli powder used if desired. 2. Adding kadi patta in the recipe is a traditional Maharashtrian thing to do. 3. Prefer to use Kashmiri chillies for the perfect colour of the sabzi. Enjoy batata tomato rassa bhaji recipe | Maharashtrian kanda batata cha rassa | tomato potato sabzi | batata cha rassa | tamatar cha rassa | with step by step photos.
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