Extremely soft koftas that melt in your mouth, dipped in a creamy tomato-flavoured gravy that soothes and cradles your taste buds, that is what the Malai Kofta Curry is!
The mouth-melting koftas are made of fresh coconut and potatoes rather than the more common paneer-based koftas, and the gravy too is a class apart as it is neither bland nor too spicy, combining cream and tomato in a well-balanced proportion.
Malai Kofta Curry tastes best when served with Butter Garlic Naan or Tandoori Roti and Jeera Rice . palak paneer koftas in makhani gravy recipe | healthy spinach paneer kofta in makhani gravy | palak paneer kofta curry | with 40 amazing images.
Dive into deliciousness of this healthy spinach paneer kofta in makhani gravy. Learn how to make palak paneer koftas in makhani gravy recipe | healthy spinach paneer kofta in makhani gravy | palak paneer kofta curry |
healthy spinach paneer kofta in makhani gravy is a delightful and nutritious Indian dish that combines the goodness of spinach and paneer (Indian cottage cheese) with the rich, creamy flavors of makhani (butter) gravy. This palak paneer kofta curry is an excellent way to incorporate more greens and protein into your diet while enjoying the rich and comforting flavors of traditional Indian cuisine.
This palak paneer kofta curry offers a healthier alternative to traditional fried koftas by cooking them in minimal oil, making it both delicious and nutritious. Here is a low-cal version of this popular North Indian dish specially formulated to please food lovers without adding to their waistline.
This vibrant dish combines melt-in-your-mouth palak paneer dumplings (kofta) with a creamy, flavorful makhani gravy – all with a healthy twist!
healthy spinach paneer kofta in makhani gravy pairs perfectly with Indian breads like naan or roti, as well as rice dishes such as jeera rice or plain basmati rice. It makes for a hearty and satisfying meal that is both nutritious and indulgent.
pro tips to make palak paneer koftas in makhani gravy recipe: 1. Use a good quality butter or ghee for the best flavor. 2. If you wish you may also deep fry the koftas. 3. Just before serving add the koftas to the gravy, if overcooked the koftas will melt and become soggy.
Enjoy palak paneer koftas in makhani gravy recipe | healthy spinach paneer kofta in makhani gravy | palak paneer kofta curry | with detailed step by step photos. tomato cheese sandwich recipe | Indian cheese and tomato sandwich | instant kids breakfast | after school snack | with 15 amazing images.
tomato cheese sandwich recipe | Indian cheese and tomato sandwich | instant kids breakfast | after school snack is a perfect recipe for busy morning. Learn how to make Indian cheese and tomato sandwich.
To make tomato cheese sandwich, place 2 bread slices on a clean, dry surface, trim the edges and spread 1 tsp of cheese spread on each bread slice and spread it evenly. Place 4 tomato slices over one cheese spread slice, sprinkle a little salt and pepper evenly over it. Cover it with another bread slice with the cheese spread side facing downwards and press it lightly. Cut the sandwich into 2 diagonally pieces. Repeat steps 1 to 4 to make 3 more sandwiches. Serve immediately. The juicy mouth-feel, vibrant colour and yummy taste of tomatoes make it a great hit with young and old alike.
We have capitalized on all the positive aspects of tomatoes to make an awesome sandwich. Seasoned with only salt and pepper, this quick and easy lunch box recipe tastes amazing. This instant kids breakfast is so simple that once you have sliced the tomatoes, you can involve your toddler in assembling the sandwich. They would then relish it all the more!
You can serve this as an after school snack to your kids, and they will surely love the juicy and cheesy taste. If your kid doesn't love tomato, you can try the cucumber cheese sandwich. Also try other kid friendly snacks mini rava vegetable pancakes, oats bhel and herbed maggi fritters.
Tips for tomato cheese sandwich. 1. The bread slices for this recipe have to be fresh to enjoy its flavour. 2. If you don’t want the sandwich to turn mushy, use a spoon to remove the watery pulp from the slices. Arrange the tomatoes on a thick paper towel, blot the slices with more paper towels and then use them.3. This sandwich recipe is versatile as you can make use of any herbs or veggies of your choice instead of pepper powder. 4. Though we have used cheese spread, alternatively you can spread some butter on bread slices and then place tomato slices and cheese slices. 5. Serving it immediately is necessary to prevent the sandwich from turning soggy.
Enjoy tomato cheese sandwich recipe | Indian cheese and tomato sandwich | instant kids breakfast | after school snack | with step by step photos. jhatpat baingan sabzi recipe | sukha baingan sabzi | quick eggplant sabji | with 25 amazing images.
jhatpat baingan sabzi recipe | sukha baingan sabzi | quick eggplant sabji is a dry sabzi which can be enjoyed as a daily fare. Learn how to make sukha baingan sabzi.
To make jhatpat baingan sabzi, put the brinjal slices in a colander, sprinkle salt and turmeric powder over it and leave aside for 15 minutes. Heat the oil in a broad non-stick pan and add the mustard seeds and sesame seeds. When the seeds crackle, add the chilli powder, besan, sugar, cashewnuts and raisins, mix well and cook on a medium flame for 1 minute. Add the brinjal and mix well. Cover and cook on a slow flame for 12 minutes or till the brinjal are soft, while stirring occasionally. Serve hot.
What is there to complain about baingan if it is prepared interestingly? Most of us will love this dish of aubergines. The technique of marinating the aubergines with salt and turmeric powder before cooking ensures that the quick eggplant sabji is not just quick but also very easy to make.
What lends a peculiar contrast in texture and flavour is the use of sesame seeds along with mustard seeds for tempering in sukha baingan sabzi. You will also like the contrasting taste of cashews in this sabzi. Serve it with hot phulkas and dal to make a satiating meal.
Tips for jhatpat baingan sabzi. 1. Cut the brinjals just before cooking, else they tend to discolour due to oxidation. 2. Remember to cook the sabzi on a slow flame so it does not burn.
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corn tomato and spinach soup is indeed a splash of colours and flavours in this Indian soup! Learn how to make Indian creamy corn tomato and spinach stew.
Tender corn, fresh spinach, ripe tomatoes –the onion brings in complementary flavours that enhance the taste of the other ingredients, while the lemon juice and pepper makes this corn and spinach soup zestier.
The use of butter and the cornflour mixture along with grated corn bestows creaminess in this corn soup with spinach. On the other hand, the chopped onions, tomatoes and spinach are a delight to bite into.
To make corn tomato and spinach soup, combine the sweet corn, yellow moong dal and 2½ cups of water in a pressure cooker and pressure cook for 2 whistles. Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the prepared corn-moong dal mixture, 1/2 cup of water, tomatoes spinach and salt mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the lemon juice and pepper powder and mix well. Serve hot.
The use of all the veggies in Indian creamy corn tomato and spinach stew makes it a satiating fare. These are also a good source of some antioxidants like lutein and lycopene, which work as warriors to ward off the harmful free radicals from the body.
Tips for corn tomato and spinach soup. 1. Buy corn cob which looks plump and has kernels that are tightly arranged in rows. 2. After adding the cornflour at step 5, stir the soup continuously to avoid lump formation. 3. If you are not serving the soup immediately, adjust the consistency before serving and re-heating by adding milk.
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Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry | with 54 amazing images.
Punjabi malai kofta curry is a delightful Indian dish featuring melt-in-your-mouth paneer and potato dumplings in a rich, creamy sauce. Learn how to make Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry |
restaurant style paneer kofta gravy is a rich and indulgent North Indian dish that showcases deep-fried melt-in-mouth koftas made from a mixture of paneer and potatoes, served in a creamy and flavorful tomato-based curry.
creamy kofta balls curry is a decadent dish that creates a harmonious blend of taste and texture. This dish is a true delight for those who appreciate the exquisite taste and texture of Indian cuisine.
Punjabi malai kofta curry tastes best when served with Butter Garlic Naan or Tandoori Roti and Jeera Rice.
Pro tips to make punjabi malai kofta curry: 1. For extra flavor, you can add a few chopped mixed chopped nuts to the kofta mixture. 2. Gently deep fry the koftas few at a time to avoid them from breaking in hot oil. 3. Instead of deep frying the koftas you can shallow fry them in pan.
Enjoy Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry | with detailed step by step photos. Rich creamy kulfi topped with falooda and rose syrup is a dessert which finds a place at every Indian buffet counter. Kulfi is our very own Indian ice-cream made from thickened and reduced milk flavoured with saffron and cardamom.
Falooda is fresh cornflour "sev" (vermicelli). Kulfi falooda are almost synonymous and make perfect dessert mates. You will find ready dried falooda in the market which has to be rehydrated before use. But of course, nothing is as good as making it yourself! Jain paneer paratha recipe | no onion, no garlic paratha | Jain vegetable paratha | healthy Jain paratha | with 34 amazing images.
paneer paratha is one of the most popular stuffed paratha varieties from Punjab and usually made for breakfast. Learn how to make Jain paneer paratha recipe | no onion, no garlic paratha | Jain vegetable paratha | healthy Jain paratha |
paneer paratha is delicious, healthy, filling, and very satisfying. It is a popular Indian flatbread, made with whole wheat flour and stuffed with crumbled Paneer (Indian cottage cheese).
You will go gaga over these scrumptious jain paneer paratha, which are stuffed with soft grated paneer and crunchy cabbage, perked up with coriander and green chillies.
The mix of flavours and textures is just too perfect, making this a special treat that everybody will enjoy. These paneer parathas makes a filling breakfast, brunch, or lunch.
Tips to make jain paneer paratha: 1. If you are non jain you can add finely chopped onions, which gives crunch to the paneer paratha. 2. Serve this jain paneer paratha with dahi, raita or pickle of your choice. 3. It tastes amazing when served hot with a dollop of butter.
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Traditional and wholesome are the words that describe this tasty dal most aptly. As the name suggests, Panchkuti Dal features a combo of five pulses, which gives it a unique texture, flavour and aroma.
You will find that this dal does not get mushy, mainly because of the blend of many pulses with varied textures. With a tempering of whole spices and seeds, and a team of ingredients like tomatoes, green chillies and ginger to add to the flavour, this dal becomes a full-fledged side-dish, which transforms even simple roti into a delicacy!
Serve it hot with rotis , rice and a sukhi subzi to make a homely and satisfying meal. As the name suggests, Stuffed Shahi Puris is truly a royal fare! Dough prepared with flour and methi, is stuffed with a rich paneer mixture, rolled into puris and deep-fried in oil.
The accents of methi contrast well with the soft blend of paneer, making this dish an unforgettable experience.
Try other stuffed puris like Stuffed Cauliflower Puri and Khus-khus ki Puri . With good doses of milk, fresh cream, ghee, cashews and poppy seeds, korma rice is undoubtedly rich fare, but surprisingly it is not too spicy as it uses only moderate doses of common spices and powders.
Plus, the use of moong sprouts in the korma gives a healthy twist to the recipe.
You can also try other recipes with the goodness of moong sprouts like Moong Sprouts Pesarattu or Moong Sprouts Pav Bhaji . crispy bhindi recipe | kurkuri bhindi | crispy fried okra | karari bhindi Indian snack | with 27 amazing images.
crispy bhindi recipe | kurkuri bhindi | crispy fried okra | karari bhindi Indian snack is a crunchy munchie which non-bhindi lovers would also love to indulge into. Learn how to make kurkuri bhindi.
To make crispy bhindi, combine all the ingredients in a bowl and mix well. Heat the oil in a deep kadhai and deep-fry the bhindi a few at a time till they turn crisp and golden brown in colour from all the sides. Drain on absorbent paper. Serve immediately garnished with chaat masala.
Transform the humble bhindi into a tempting starter! Here sliced ladies finger is crisped to perfection and laced with chaat masala and chilli powder. The outcome is karari bhindi Indian snack, a perfect cocktail snack. You will love the mild spiciness of this snack, which enhances rather than hide the natural flavour of the bhindi.
The kurkuri bhindi often features on the restaurant menu and is an ideal snack for unexpected guests. Serve the crispy fried okra immediately to retain its crispness and enjoy the best flavours too. You might have to fry the bhindi for quite some time to get the crispy texture, but the outcome is worth your patience.
Tips for crispy bhindi. 1. Remember the bhindi should be completely dry before adding spices, else it might splutter in oil. 2. The bhindis have to be fried almost immediately after you mix them, as otherwise they will release water and turn soggy instead of being crisp after deep-frying. 3. Small quantity of amchur masala would be a flavourful addition to this recipe. 4. To serve immediately is also very important.
Enjoy crispy bhindi recipe | kurkuri bhindi | crispy fried okra | karari bhindi Indian snack | with step by step photos.
peanut pakoda recipe | shingdana bhajiya | peanut pakoras | peanut fritters | with 20 amazing images.
peanut pakoda recipe is a popular monsoon snack in India. Learn how to make shingdana bhajiya.
Hot, crunchy, peanut pakoras perfect for the monsoon! peanut pakora are also called shingdana bhajiyas and are a popular Maharashtrian snack.
Pakora or Pakodas are fondly called Bajjias (Bhajias) and are generally deep fried Indian snacks made using besan. Besan is mixed with Indian spices and herbs to get different flavors and tastes. Sometimes, even rice flour or hot oil is added to the batter to increase the crispiness of pakoda.
The peanut pakoda is made with a batter of besan, whole wheat flour and crushed peanuts along with chopped spinach and spice powders, in proportions that give it a wonderfully crispy texture and totally irresistible flavour.
These peanut pakoras are best enjoyed with green chutney and tomato ketchup.
Pro tips for peanut pakoda. 1. Drop a spoonful of the mixture using your fingers into the hot oil. Be careful while doing this as the oil might splutter. Try frying only 1 pakoda to begin with. If it disintegrates then add 1 more tbsp of besan. 2. Deep-fry a few pakoras at a time on a medium flame till they are evenly cooked till golden brown in colour. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking. 3. Stir the pakoras with a slotted spoon while frying to see that they get evenly cooked. 4. Roasted peanuts add a nice crunch and flavor to pakoras. 5. Besan helps bind the pakora. 6. Adding baking soda will make the pakora soft.
The ever popular combination of piping hot peanut pakoda and cutting chai is a famous street food of Mumbai. Even those who are very health-conscious cannot resist munching on just a shingdana bhajiya or two with their evening chaai!
You can also try other Pakodas like Moong Dal and Rice Mini Pakodas or Methi Pakoda.
Enjoy peanut pakoda recipe | shingdana bhajiya | peanut pakoras | peanut fritters | with step by step photos. methi palak paneer sabzi recipe | palak methi paneer saag | Indian style methi palak paneer sabzi | dry methi palak paneer |
methi palak paneer sabzi is an easy Indian accompaniment to rotis and parathas. Made from methi, palak, paneer, onions, tomatoes and spices. Learn how to make palak methi paneer saag.
To make methi palak paneer sabzi, heat 6 tsp of oil on a non-stick tava (griddle), add the paneer pieces and cook on a high flame for 4 to 5 minutes or till they turn light pink in colour. Remove from the flame and keep aside. In the same non-stick tava (griddle), add the remaining 1 tsp of oil, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, green chillies and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the turmeric powder, chilli powder, fenugreek leaves, spinach, salt and sprinkle 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the sautéed paneer and sugar, mix it lightly and cook on a medium flame for 1 minute. Serve immediately with rotis or parathas.
You will love the delectable blend of traditional spices with your favourite greens and veggies, but remember to serve Indian style methi palak paneer sabzi fresh to enjoy the perfect aroma, flavours and colours.
This palak methi paneer saag can be enjoyed at lunch time too!. You can cool it and pack it in a tiffin to be carried to work.
Greens are wonder foods that we aim to include daily in our diets. This dry methi palak paneer is a wonderful recipe that includes two iron and vitamin A rich greens at one go, and calcium and protein loaded paneer on top of that! The fibre is a boon for the gut too!
But check out the calories in dry methi palak paneer and make your serving size choice. You can also reduce the amount of oil being used to save on some calories. Those who are aiming a low fat diet, can replace the high fat paneer with low fat paneer.
Tips for methi palak paneer sabzi. 1. Use fresh and soft paneer and not dry paneer for this recipe. Dry paneer will break while cooking. 2. Use finely chopped onions and tomatoes and not roughly chopped for better mouthfeel. 3. Do not over cook the greens, else they will lose their colour. 4. The little quantity of sugar is to balance the tartness of tomatoes. But if you wish you can avoid it.
Enjoy methi palak paneer sabzi recipe | palak methi paneer saag | Indian style methi palak paneer sabzi | dry methi palak paneer | with step by step photos below.
urad dal and onion pakoda recipe | Indian urad dal ke pakode | urad dal bhajiya | with 27 amazing images.
urad dal and onion pakoda recipe | Indian urad dal ke pakode | urad dal bhajiya is a tea time snack to be enjoyed with friends and family. Learn how to make Indian urad dal ke pakode.
To make urad dal and onion pakoda, clean, wash and soak the urad dal in enough water in a deep bowl for 2 hours. Drain well. Combine the urad dal and ¾ cup of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides. Serve the urad dal and onion pakodas immediately with green chutney and tomato ketchup.
Urad batter is generally associated with the South Indian vada, but here we have made urad dal bhajiya and it tastes absolutely awesome. Onions impart a delectable crunch to the pakodas while a gamut of common but interesting additions like ginger, green chillies, coriander and spices give the fritters a mouth-watering flavour.
We have added a little bit of rice flour to the batter to give the Indian urad dal ke pakode shape and crispness, so don’t omit it. Enjoy the snack hot and crisp with green chutney and ketchup.
If you like these urad dal and onion pakoda, then also try other pakodas recipes like Moong Dal Pakoda or Peanut Pakoda.
Tips for urad dal and onion pakoda. 1. The batter has to be of dropping consistency. This is very important to get the perfect crisp pakodas. 2. Always deep-dry on pakoda on hot oil and check. If it disintegrates, add a little extra rice flour to get the desired consistency of the batter and continue deep-frying. 3. Rice flour can be replaced with besan. 4. Finely chopped spinach or fenugreek leaves would be a flavourful addition to these pakodas.
Enjoy urad dal and onion pakoda recipe | Indian urad dal ke pakode | urad dal bhajiya | with step by step photos.