methi mutter malai | fenugreek green peas curry | restaurant style methi malai matar | with 35 amazing images.
Think Punjabi main course, and this is one of the first dishes that comes to your mind! Methi Mutter Malai is a please-all dish. Right from kids to elders, everyone loves the creaminess and pleasant flavour of this fenugreek green peas curry.
The methi malai matar gravy has a mildly-sweet taste, which is complemented well by the addictive taste of fenugreek leaves. The freshly-ground spice mix gives the methi mutter malai a strong flavour and lingering aroma, while the wise use of poppy seeds and cashews gives it a lusciously creamy mouth-feel.
Fenugreek leaves and green peas together give you ample iron in restaurant style methi mutter malai, so this is a good way of topping up on the nutrient, especially for those who are normally fussy about eating green leafy veggies.
Have your restaurant style methi malai matar with some Punjabi Rotis and Parathas like lachha paratha or aloo kulcha.
Enjoy how to make methi mutter malai | fenugreek green peas curry | restaurant style methi malai matar with detailed step by step photos below. corn palak sabzi recipe | sweet corn spinach sabzi | healthy corn spinach vegetable | with 16 amazing images.
Widely available and full of nutrients, spinach makes a colourful and flavoursome companion to corn in this Corn Palak Sabzi.
Healthy Corn Palak Sabzi has palak and sweet corn. Palak is one of the fat-free ways of adding antioxidants antioxidants like vitamin C, vitamin A and folate. These together will work to keep your heart free of diseases.
Sweet Corn in Corn Palak Sabzi, on the other hand, is known to reduce reduce cholesterol levels and promote heart health.
Diabetics are advised to replace the sweet corn with low fat paneer due to the high glycemic load of sweet corn. That will convert the Sweet Corn Spinach Sabzi to a Paneer Palak Sabzi.
This Corn Palak Sabzi is a fairly good source of calcium which will aid in promoting bone strength. The fibre from spinach, sweet corn and tomatoes will help to cleanse your digestive tract too.
Enjoy Corn Palak Sabzi with whole wheat phulkas instead of maida based naan.
Try other healthy subzis like Tendli aur Matki ki Subzi and Hariyali Mutter.
Enjoy how to make corn palak sabzi recipe | sweet corn spinach sabzi | healthy corn spinach vegetable | with detailed step by step photos and video below. cabbage masala recipe | cabbage sabzi | healthy patta gobi matar sabji | with 25 amazing images.
cabbage masala recipe is a healthy Indian sabzi made with lots of shredded cabbage. Learn how to make cabbage sabzi.
Here’s an everyday cabbage masala recipe that your whole family will love. Flavoured with a simple tempering of cumin seeds, mustard seeds, curry leaves and green chillies, this Indian healthy patta gobi matar sabji gets a nice touch from the addition of tomatoes.
A variation to cabbage masala recipe in Gujarati style cabbage vatana nu shaak and South Indian style cabbage stir fry using coconut. So take your pick on which cabbage style sabzi you like.
cabbage masala is an easy and quick vegetable recipe with the combination of three regularly used vegetables. In this cabbage sabzi, cabbage, tomatoes and green peas are cooked with Indian spices.
Cabbage used in cabbage masala is low in calories, relieves constipation, and is good for diabetics. Cabbage has high levels of flavonoids and anthocyanins and has long been used as a herbal medicine.
The pleasant but appetizing flavour of the cabbage masala, together with the nice crunch of cabbage and the sweetness of green peas makes this quick cabbage sabzi an awesome recipe, which is easy to make but sure to please.
Serve cabbage sabzi with roti or bajra roti.
Tips for cabbage masala recipe. 1. You can use frozen green peas instead of boiled green peas. 2. Wash the cabbage before using. 3. Use coconut oil instead of processed seed oils for a healthier diet. 4. Cabbage masala sabzi can be cooled completely and packed in a Indian tiffin box, dabba.
Enjoy cabbage masala recipe | cabbage sabzi | healthy patta gobi matar sabji | with step by step photos. methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style | with 52 amazing images.
methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style is perfect for an Indian party. Learn how to make methi malai paneer restaurant style.
To make methi malai paneer sabzi, first make the paste. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds. Add the onions, ginger, garlic and green chillies and sauté on a medium flame for 2 minutes. Add the tomatoes and cashewnuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly. Once cooled blend it in a mixer till smooth using 2 tbsp of water. Keep aside. Then, heat the oil in a deep non-stick kadai, add the cinnamon, cardamom, clove, bayleaf and sauté on a medium flame for a few seconds. Add the fenugreek leaves, mix well and sauté on a medium flame for 1 minute. Add the turmeric powder, chilli powder, coriander powder and 2 tbsp of water, mix well and sauté on a medium flame for few seconds. Add the prepared paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the ½ cup milk, ½ cup of water, salt and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the paneer, mix gently and cook on a medium flame for 1 minute. Add the fresh cream and garam masala, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot garnished with grated paneer.
The appetizing bitterness of methi, the royal creaminess of malai and the succulence of paneer come together to make an awesome subzi that tops the chart of favourites in most Indian restaurants. A paste of cashew nut, tomatoes, onions and spices adds to the luscious mouth-feel of the Indian creamy paneer sabzi, while also adding some spicy notes to it.
Add in a few more commonly-available spice powders, and you achieve a perfect balance of creaminess and spice, the two essential dimensions of a rich subzi. What’s more interesting is this methi malai paneer restaurant style also makes of whole spices like clove, cinnamon, cardamom and bayleaf, which are equally necessary to accentuate the taste of this sabzi.
This lip snacking Punjabi methi malai paneer dhaba style cannot fail to please the diners. With most ingredients found in our pantry, its aroma and flavour is like sabzi from a Royal kitchen. Enjoy it with your favourite paratha, butter naan or jeera rice.
Tips for methi malai paneer sabzi. 1. Methi leaves have a lot of dirt in them. So remember to wash them well before chopping. 2. Prefer to chop ginger, garlic and green chillies finely. 3. Chop the cashewnuts before adding as they are easy to blend. Alternatively, use broken cashewnuts. 4. Cool the ingredients of the paste before blending. 5. Do not over saute as cumin seeds tend to burn quickly. 6. Prefer to use the readymade fresh cream for true flavour of restaurant style sabzi. 7. If you wish, you can make garam masala at home. 8. As a variation, you can saute a few capsicum cubes in oil and add it to the sabzi along with paneer. It gives a contrasting texture to the paneer. 9. If you don’t like paneer, replace it with chopped and boiled mixed vegetables. 10. If you don’t like to bite into khada masala, before serving remove the clove, cinnamon and cardamom and discard them. But do not miss out on adding them to sabzi. These are flavour enhancers.
Enjoy methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style | with step by step photos. A tantalisingly flavourful bhaji prepared with aromatic dill leaves, the Shepu chi Bhaji is an all-time favourite Maharashtrian accompaniment. You are sure to enjoy the herby flavour of dill, which is enhanced further by the addition of onions, and balanced well by soaked chana dal.
A traditional tempering boosts the aroma and flavour of this herby subzi manifold making it a sure-shot hit with the whole family. Garnish generously with coconut and serve it fresh, as it could become watery if left to stand for a long time. baingan ki sabzi recipe | brinjal methi sabzi | baingan tamatar sabzi | healthy eggplant Indian vegetable | with 30 amazing images.
brinjal methi sabzi recipe is a popular North Indian dry sabzi. Learn how to make baingan tamatar sabzi.
baingan methi sabzi is a delicious everyday Indian sabzi made using aubergine (baigan) and fenugreek (methi ) leaves. Easy to make.
Sometimes it is magical how even simple ingredients can be transformed into splendid delicacies into Punjabi brinjal methi sabzi by using the right combinations and methods.
In the baingan methi ki sabzi, the humble brinjal combines with iron and calcium rich methi, and a freshly-prepared masala powder, to form a scrumptious dry sabzi.
Everyday spices, when roasted and powdered, acquire a remarkable aroma and flavour, which makes this baingan tamatar sabzi very special indeed!
healthy eggplant Indian vegetable is suitable for diabetics, heart and weight loss.
Pro tips for brinjal methi sabzi: 1. Cut baingan into cubes or small pieces. Soak them in water until you use them, otherwise, they will turn black. 2. You can add 1/2 tsp sugar to the sabzi to balance the bitterness of the fenugreek leaves. 3. Pack baingan methi ki sabzi in your lunch box tiffin and have with roti.
Enjoy baingan ki sabzi recipe | brinjal methi sabzi | baingan tamatar sabzi | healthy eggplant Indian vegetable | with step by step photos.
Winters herald the coming of veggies in dessert-enveloped Rajasthan, and with it come delicacies such as the Mooli ki Sabzi, made of radishes along with their leaves. This delicious duo is perked up with simple but aromatic seeds and spice powders. A pinch of baking soda is essential while cooking the radish and its greens, in order to reduce the cooking time and to retain the bright colour of the greens.
aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves | with 16 amazing images
aloo methi is an everyday Punjabi sabzi ... easy, tasty and awesome. Yet, every time you taste it, potatoes with fenugreek leaves feels exotic, with the softness of potatoes and the pleasing bitterness of methi.
You will find that this aloo methi dry sabzi is made with everyday ingredients in Indian kitchens like potatoes, methi, ginger, garlic, cumin seeds and red chillies. The rich aroma and flavour of aloo methi makes you eat an extra chapati or two.
I would like to share some important tips to make the perfect Punjabi aloo methi. Take a deep bowl and put the chopped methi leaves into it. Sprinkle a little salt over the methi leaves and mix well. Keep this aside for 15 minutes. As fenugreek is a very bitter vegetable, adding salt over it removes the bitterness in the form of water. This makes the fenugreek much less bitter in the aloo methi sabzi. 2. Cooking the potatoes for long makes them a little crisp and gives them an appetising brownish colour. It also allows the potatoes to imbibe the flavours of the garlic, green chillies and ginger really well in aloo methi.
We often make aloo methi sabzi with baby potatoes at home, however our recipe uses regular potatoes.
Aside from aloo methi try other sabzi combos with methi like Methi Palak Paneer Subzi, Methi Papad and Methi Mutter Pasanda.
Enjoy aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves with detailed step by step photos and video below. A soft layer of potato and paneer topped with a mouth-watering spinach and corn layer, garnished with tangy tomato slices – if that does not sound tempting enough, the best part is yet to come – the whole arrangement is topped generously with cream and cheese and baked to perfection. Indeed, the baked spinach with corn is a gourmet preparation befitting a king’s menu, yet so simple you can make it in your own kitchen and present it proudly to your family and guests.
palak corn sabzi recipe | Punjabi palak corn | healthy spinach corn curry | with 30 amazing images.
palak corn sabzi is a Punjabi sweet corn palak curry. Learn how to make Punjabi palak corn.
The palak corn sabzi is a mellow preparation of nutrient-rich spinach and sweet corn. These two star ingredients complement each other well not just in flavour and texture, but in looks too.
The corn kernels in spinach corn curry look like shiny pearls laid on bright green silk, kindling one's appetite both through the aroma and visual appeal.
palak corn sabzi is good for the heart. Sweet corn is rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in the body and in turn promote heart health.
Pregnant women should turn to palak corn sabzi. Sweet corn is good for pregnancy as high folate content and antioxidants - lutein is good for the foetus.
Enjoy palak corn sabzi recipe | Punjabi palak corn | healthy spinach corn curry | with step by step photos. gavarfali ki sabzi recipe | Rajasthani gavar sabji | healthy gavar sabzi with curds | cluster beans curry | with 35 images.
gavarfali ki sabzi is a simple curd based Rajasthani gavar sabzi. Learn how to make gavarfali ki sabzi.
A nice and soft sabzi with the strong flavour of curds, the gavarfali ki sabzi has a well-balanced flavour that is soothing yet spicy.
Add a little baking soda while cooking the gavar (cluster beans) to retain its colour, and also to ensure that it is well cooked.
The combination of cumin and fennel seeds in the tempering is what gives Rajasthani gavar sabji its unique and memorable flavour, so make sure you do not omit it while preparing this sabzi.
To make gavarfali ki sabzi healthier we suggest you use coconut oil instead of processed oil in cooking.
Guvar used in cluster beans curry has a low glycemic index, which along with high fiber count (5.4 g / cup) makes it a highly suitable choice for diabetics. Gavar should be on top of the list for those on low carb diet and weight loss diet.
gavarfali ki sabzi is rich in Vitamin C, Folic Acid, Calcium, Phosphorus, Fiber. Perfect for weight loss, diabetics and heart also.
Enjoy gavarfali ki sabzi recipe | Rajasthani gavar sabji | healthy gavar sabzi with curds | cluster beans curry | with step by step photos. The timid padwal is hardly given a thought when planning special menus. But with a stuffing of corn and fresh fenugreek, they are sure to leave your guests asking for more!
lehsuni palak paneer recipe | lasooni palak paneer sabzi | dhaba style lasuni palak paneer | with 37 amazing images.
lasooni palak paneer is a delicious dish, making it true delight for garlic fans. Learn how to make lehsuni palak paneer recipe | lasooni palak paneer sabzi | dhaba style lasuni palak paneer |
palak paneer sabzi is a popular Indian dish made with spinach and cottage cheese. Here in this recipe we have made it more flavorful by adding lots of garlic in the sabzi and in the tempering. It acquires a completely new flavour and aroma, which you will find truly irresistible.
A generous amount of ghee and cream is used in the lehsuni palak paneer recipe, not just to bring about a rich and luscious texture but also to balance the flavour of garlic with the rest of the ingredients.
Pro tips to make lehsuni palak paneer: 1. Immersing shallow fried paneer in warm water keeps the paneer soft. 2. You can little lemon juice in the spinach puree to maintain its fresh green colour. 3. Instead of chili paste you can add finely chopped green chillies as per your preference.
Enjoy lehsuni palak paneer recipe | lasooni palak paneer sabzi | dhaba style lasuni palak paneer | with detailed step by step photos.
Maharashtrian patal bhaji recipe | palak ki patal bhaji | healthy patal bhaji | with step by step images.
patal chi bhaji is a nourishing daily fare which can be enjoyed by people of all ages. Learn how to make Maharashtrian patal chi bhaji.
To make Maharashtrian patal bhaji, combine the chana dal, colocasia leaves and 1½ cups of water 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, add the mustard seeds, cumin seeds, asafoetida and sauté on a medium flame for a few seconds. Add the prepared paste and sauté on a medium flame for 2 minutes. Add the chana dal-colocasia leaves mixture, tamarind pulp, jaggery, peanuts and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot.
Colocasia leaves are frequently used in Maharashtrian and Gujarati cooking, not only for their unique flavour but for their nutritional benefits as well. Palak ki patal bhaji, made with colocasia leaves and chana dal, perked up with a special coconut-based masala, is a treat to your palate with its interesting sweet-and-sour flavour.
Patal chi bhaji is a great dish to have during all three trimesters of pregnancy when a woman’s iron requirements are very high. This Patal bhaji is also an excellent source of protein, folic acid and fiber. Fibre is needed to keep constipation at bay – a common problem faced during pregnancy. Iron and folic acid are needed for baby’s growth and development.
Healthy patal bhaji gets its share of iron and folic acid from colocasia leaves and protein from chana dal. It gains both soluble and insoluble fiber from these 2 ingredients. Moreover, the vitamins A and C act as antioxidants and maintain cell health.
Heart patients and those with high cholesterol can also enjoy this palak ki patal bhaji as a part of their daily meal. Prefer to reduce the quantity of jaggery or eliminate it completely from the recipe. Enjoy it with hot phulkas to make a healthy meal!
Tips for maharashtrian patal bhaji. 1. Wash the colocasia leaves very well to get rid of all the dirt. 2. Prefer grated coconut than roughly chopped to make so as to get a smooth paste. 3. Do not over cook the chana dal. It should lend a good mouth feel.
Enjoy Maharashtrian patal bhaji recipe | palak ki patal bhaji | healthy patal bhaji | with step by step photos. palak paneer recipe | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheese | with 24 amazing images.
palak paneer recipe is one of the many of the best loved vegetarian Punjabi dishes are the ones where paneer is combined with a vegetable. Paneer is widely used and very popular in Punjab due to the abundance of milk and milk products in the area.
To make homemade palak paneer you need to make a spinach puree first. Then heat the oil in a kadhai , add the onions and sauté on a medium flame till they turn translucent. Add the garlic, ginger, green chillies and turmeric powder and sauté on a medium flame for 1 to 2 minutes. Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously. Add the spinach purée and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes. Add the salt, garam masala and fresh cream and mix well. Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes. Serve spinach with cottage cheese hot.
Some tips to make the perfect palak paneer recipe. 1. Blanch the spinach for 2 to 3 minutes. If you boil the spinach for long, the spinach will lose its colour and the Palak Paneer gravy will come out dark. 2. Run the strainer below cold water to refresh the spinach. This stops the cooking process of the spinach. It is a very important step in the Palak Paneer Recipe as you do not want to overcook the spinach. 3. We do not add the garam masala in the beginning because adding it earlier would make it bitter.
This combination of spinach and paneer is not only highly nutritious, but is a splendid blend of taste, texture and flavour. The paneer in this homemade palak paneer recipe has been fried to add some extra flavour. You can however add the paneer pieces without frying if required.
Serve homemade palak paneer with rotis or parathas.
Enjoy palak paneer recipe | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheesee | with detailed step by step photos below.