corn and vegetable pulao recipe | Indian corn pulao with sweet corn | carrot corn pulao | with 40 amazing images.
corn and vegetable pulao recipe | Indian corn pulao with sweet corn | carrot corn pulao has a lingering aroma which is thoroughly enjoyable. Learn how to make carrot corn pulao.
Corn and vegetable pulao has the right proportion of each ingredient to impart an immense flavour to it. While the sweet corn is the highlight of this recipe, the combination of vegetables such as carrot and French beans marks the pulao too. Common but effective whole spices such as cinnamon, cloves and bay leaves further make the pulao truly irresistible.
On the other hand, the unique paste of onion and spices give it a tasteful punch and the fried cashews as well as onions impart an enjoyable crunch. Just make sure the grains of rice are separate and not clumpy to make the Indian corn pulao with sweet corn to full perfection!
When all these merge together in one mouthful, the experience is just too exciting. Carrot corn pulao is a meal in itself which needs no accompaniment. But if you wish, you can serve it with boondi raita.
Tips for corn and vegetable pulao. 1. If you have added salt while cooking rice, then adjust the salt while making pulao accordingly. 2. Learn how to make fried onions.
Enjoy corn and vegetable pulao recipe | Indian corn pulao with sweet corn | carrot corn pulao | with step by step photos. dal paratha recipe | green moong dal paratha | healthy Indian lentil stuffed paratha | with 45 amazing images.
dal paratha recipe | green moong dal paratha | healthy Indian lentil stuffed paratha is a nourishing one dish Indian meal in itself. Learn how to make green moong dal paratha.
To make dal paratha, for the dough, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover and keep aside. For the filling, combine the soaked and drained green moong dal in a mixer and blend into a coarse mixture, without using any water. Keep aside. Heat the oil in a broad non-stick pan, add the coarsely crushed dal and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally. Remove from the flame, add the fennel seeds, chilli powder, turmeric powder, salt, 2 tablespoons of water and mix well and cook on a medium flame for 1 minute, while stirring occasionally. Divide the filling into 8 equal portions and keep aside. Divide the dough into 8 equal portions. Roll out each portion into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place a portion of the filling in the centre of the dough circle and bring together the edges in the centre to seal the filling inside the dough. Roll out the stuffed dough circle into 125 mm. (5'') diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 5 to make 7 more parathas. Serve immediately with fresh curds.
Sumptuous whole wheat parathas stuffed with a lip-smacking filling of soaked and sautéed green moong dal simply spiced with fennel seeds, turmeric and chilli powders. You might wonder what a quarter teaspoon of turmeric and half a teaspoon of fennel could be, but these wonder ingredients work magically to enhance the aroma of the green moong dal paratha when they get cooked on the griddle.
This healthy Indian lentil stuffed paratha is bursting with protein, thanks to the use of moong dal. protein is a key nutrient for repairing the worn out tissues of the body and also building new cells including the skin and immune cells.
And to that fact, it is also rightful that this dal paratha being made with whole wheat flour is rich in fibre and thus a wise addition to a diabetic, healthy heart and weight loss diet. The virtuous amount of magnesium in these parathas will further help in maintaining a healthy heartbeat.
Tips for dal paratha. 1. The green moong dal has to be soaked for an hour. So plan for it in advance. 2. Blend the moong dal into a coarse mixture only. This is to enjoy the mouthfeel of the stuffing. To do so, add the moong dal in the mixer jar and pulse for 5 seconds and pause. Repeat this 2 to 3 times to get a coarse mixture. 3. Do not add water while blending as we need a dry mixture. 4. After adding water for cooking moong dal, again ensure that all the water has evaporated. This is necessary for making rolling easier. 5. Since the paratha is made with minimum oil, it is best enjoyed immediately.
Enjoy dal paratha recipe | green moong dal paratha | healthy Indian lentil stuffed paratha | with step by step photos. arbi tikki recipe | arbi cutlet | colocassia tikki | with 28 amazing images.
These scrumptious crispy golden brown arbi cutlet are made with Colocasia root and flavoured with the Indian spices. Learn how to make arbi tikki recipe | arbi cutlet | colocassia tikki |
arbi tikki are crisp outside and soft inside, as is the nature of arbi. The crispy colocassia tikki is spiced using staple ingredients available in every kitchen! Enjoy this mouth-watering arbi tikki hot and fresh.
Tips to make arbi tikki: 1. Pressure cooking arbi depends on the size of the arbi, if its medium sized them pressure cook for two whistles, if the size is small then pressure cook for 1 whistle. 2. Instead of bread crumbs you can add besan in the mixture for the binding. 3. Deep fry the tikkis on medium flame so that they get cooked evenly.
Enjoy arbi tikki recipe | arbi cutlet | colocassia tikki | with detailed step by step photos.
aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie | with 34 amazing images.
aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie is a wholesome meal in itself. Learn how to make Indian aloo corn frankie.
To make aloo corn tikki roll, make the rotis, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 6 equal potions and roll each portion into an oblong shape. Heat a non-stick tava (griddle), grease it with 1 tsp of oil and cook the rolls using a 2 tsp oil till they turn golden brown in colour from both the sides. Keep aside. Place a roti on a clean, dry surface, apply a little masala water evenly over it. Place a roll in the centre and roll it up tightly. Repeat steps 1 and 2 to make 5 more rolls. Serve immediately.
The kathi roll is a boon to Indians! We can think of it as the desi answer to sandwiches, wraps , rolls and and other convenient on-the-go foods. While you can wrap your rotis with just about any subzi or salads that you have on hand, there are some evergreen favourites like the aloo corn tikka roll!
In Indian aloo corn frankie, the rotis moistened with masala water are rolled up with a long mouth-watering tikki of boiled potatoes and sweet corn, perked up with tangy lemon juice and peppy spice powders. Your whole family will really enjoy the succulent filling inside these satiating rolls.
Enjoy potato and corn frankie in a relaxed way with a cup of tea, or grab a roll and munch on it as you whiz to the office, either way it’s a delight to bite into!
Tips for aloo corn tikki roll. 1.The roti, the corn tikki and the masala water can all be kept ready in advance. But assemble the roll just before serving. 2. The chaat masala and the garam masala for the masala water can be made at home. 3. To reduce cooking time, you can boil potatoes in a microwave.
Enjoy aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie | with step by step photos. healthy green pea paratha recipe | matar paratha for weight loss, acidity | diabetic green pea paratha | with amazing 25 images.
healthy green pea paratha are sustaining and wholesome. Puréed green peas are combined with whole wheat flour to make this delicious paratha dough.
In diabetic green pea paratha, both whole wheat flour and green peas are rich in fibre, which aids in controlling blood sugar levels. Each paratha being cooked in ¼ teaspoon of oil is absolutely healthy for diabetics, as well as the whole family. I usually make this at home when any of my family member is down with acidity, as green pea is said to be alkaline, and when combined with wheat flour, it helps to balance the acid-alkaline ratio. Remember to reduce the green chillies used in matar paratha for acidity.
The matar paratha for weight loss doesn’t use much ingredients and is simple to make. All you need to do is puree the boiled green peas in a blender. Further, transfer it to a bowl, add whole wheat flour, salt, green chillies, low fat curds and carom seeds. Knead into a soft dough without using any water. Next, divide and roll into a chapatti and cook using peanut oil until golden brown from both the sides. Serve green pea paratha hot.
Green peas are a fair source of carbs, but their high fiber count and low glycemic index (22) makes diabetic green pea paratha suitable for diabetes. Green peas are best combined with another fiber rich food so the overall glycemic count of the recipe is well maintained. So, here we have combined them with whole wheat flour (and not low fiber maida) and put up in the form of a paratha on the table. With the addition of just a few basic spices from our masala dabba, these parathas are remarkably tasty when served off the tava. Serve matar paratha for weight loss with protein rich low fat curds and not pickle.
Serve the green pea paratha for acidity fresh off the tava with Karela Kadhi and Carrot Garlic Chutney.
It is recommended that a diabetic should restrict to only 1 Green Peas Paratha, so as to not go overboard on the carb intake.
Enjoy healthy green pea paratha recipe | matar paratha for weight loss, acidity | diabetic green pea paratha | recipe with detailed step by step photos below. Punjabi garam masala powder recipe | North Indian garam masala recipe | garam masala for sabzis | with 20 amazing images.
Punjabi garam masala powder is a must-have item, which you ought to prepare and store before trying your hand at Punjabi cooking!
You can store Punjabi Garam Masala in an air-tight container for upto a year but if you do not have the time or inclination to make it, use any garam masala available in the market.
There is no single/standardized Punjabi garam masala recipe. The ingredients differ according to the region based on locally available products as well as individuals preference. The garam masala recipe given below has some popular ingredients that you will see on a packet of readymade garam masala.
We have used this Punjabi Garam Masala in recipes like Paneer Tikki Pasanda, Kadhai Paneer, Achari Baingan, Palak Chole and many other Indian recipes.
Punjabi garam masala is available in the smallest of shops in India and in Indian stores across the world. This North Indian garam masala recipe will help you understand how to make it, so you can make it in small batches at home to enjoy the boosted aroma and flavour that only freshly-made garam masalas can give.
Enjoy how to make Punjabi garam masala powder recipe | North Indian garam masala recipe | garam masala for sabzis | with detailed step by step photos and video below. Crisp vegetable pieces in chilli, mustard and brine (salt solution). Choose any combination of fresh winter vegetables for this pickle and finely chop them. The vegetables are then immersed in a salt solution and left aside for a day. This is done to reduce the water content of vegetables, which improves their shelf life.
The next day, spices viz. Mustard, turmeric and chilli powders are added and mixed in the pickle. The pickle is ready to serve immediately. You can refrigerate it to keep it for longer.
spicy mango pickle recipe | aam ka achar | Punjabi mango pickle with mustard oil | Indian raw mango pickle | with 33 amazing images.
spicy mango pickle recipe | aam ka achar | Punjabi mango pickle with mustard oil | Indian raw mango pickle is a traditional and very common one, but never fails to impress. Learn how to make aam ka achar.
To make spicy mango pickle, first make the Indian pickle masala. For that combine the split fenugreek seeds, split mustard seeds, lemon juice and mustard oil in a deep bowl and mix well. Add the chilli powder and mix well. Store the Indian pickle masala refrigerated for 1 month in an air-tight container and use as required.
Then to make aam ka achar, combine 2 tsp salt, turmeric powder and raw mangoes in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Drain and discard the mango water. Heat the mustard oil in a broad non-stick pan till it is smoking hot. (approx. 1 minute). Keep aside to cool slightly till the oil is warm. Once the oil is warm, add the nigella seeds and fennel seeds and mix well. Keep aside to cool completely. Once it is cooled completely, combine the drained raw mango, Indian pickle masala and mustard oil mixture in a deep bowl and mix well. Add the remaining 2 tsp of salt and mix well. Store the spicy mango pickle refrigerated in an air-tight container and use as required.
This Punjabi mango pickle with mustard oil is a very simple recipe, which pairs very well with most parathas and vegetables. Ready in minutes, this Indian raw mango pickle features a distinctive pickle masala which has a selection of spices like split fenugreek seeds and split mustard seeds with mustard oil. With the addition of chilli powder and lemon juice to this mixture, it turns into a spice mix perfect to tickle your taste buds.
We have used Rajapuri mangoes which are a large variety of raw mangoes and extensively used for mango pickles. But if they are not available, you can use any variety of raw mangoes to make this aam ka achar. What's more interesting about this pickle is it is instant. No hassle of keeping in the sun. Try it out!
Tips for spicy mango pickle. 1. Serve Indian raw mango pickle with roti. See how to make roti. 2. You can make it spicier if you like, by adding some more chilli powder.
Enjoy spicy mango pickle recipe | aam ka achar | Punjabi mango pickle with mustard oil | Indian raw mango pickle | with step by step photos. paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss | with 65 amazing images.
paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss is a nourishing and flavourful dish with a difference. Learn how to make lentil stuffed paratha.
To make paneer masoor paratha, for the dough, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover the dough with a lid and keep aside for 10 to 15 minutes. For the filling, clean, wash and soak the masoor in enough water in a deep bowl for 8 hours. Drain well. Combine the masoor and 1 cup of water in a deep non-stick pan, cover it with a lid and cook on a medium flame for 8 minutes or till the masoor gets cooked, while stirring occasionally. Drain well and mash it using a potato masher into a coarse mixture. Combine the coarsely mashed masoor, paneer, onions, chilli powder, turmeric powder, coriander powder and salt in a deep bowl and mix well. Divide the mixture into 6 equal portions and keep aside. Then divide the dough into 6 equal portions. Roll a portion of the dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling. Place one portion of the filling in the centre of the circle. Bring together all the sides in the centre and seal it tightly. Roll again into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides. Repeat steps 2 to 6 to make 5 more parathas. Serve hot with fresh curds.
There is something very homely about this lentil stuffed paratha. Perhaps it is the satisfying, one dish meal feel, or the use of traditional ingredients which makes it seem so. In this lovely dish, wholesome whole wheat flour parathas are stuffed with a mixture of cooked whole masoor and crumbled paneer perked up with crunchy onions and peppy spice powders.
These masoor paratha for weight loss are suitable for diabetes, heart patients and women with PCOS too. The protein from paneer in it helps boost metabolism. However, depending on your fat intake or requirement you can make your choice between full fat paneer and low fat paneer.
Teamed up with calcium and phosphorus, these paneer masoor paratha help in bone strengthening. Serve these parathas hot off the tava with fresh curds.
Tips for paneer masoor paratha. 1. The dough has to be soft, so the rolling becomes easier. 2. The masoor should be well cooked, but not very mushy. 3. Make sure you drain the masoor well before combining it with the paneer to avoid sogginess. 4. Mash the masoor coarsely to enjoy its texture in the filling. 5. Seal the paratha dough well so the filling does not spill out while rolling further.
Enjoy paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss | with step by step photos. vegetable parathas for babies recipe | healthy veg paratha for kids | soft vegetable parathas for baby | mix veg parathas for toddlers | with 19 amazing images.
vegetable parathas for babies recipe | healthy veg paratha for kids | soft vegetable parathas for baby | mix veg parathas for toddlers is all one meal for little one. Learn how to make healthy veg paratha for kids.
To make vegetable parathas for babies, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Divide the dough into 6 equal portions and roll each portion into a 75 mm. (3") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each paratha, using ½ tsp of ghee, till golden brown spots appear on both the sides. Serve the vegetable parathas for babies lukewarm with fresh curds.
Not all children eat vegetables easily, and moms are always at a loss of ways to hide this nutritious food group into the child’s meals! Mix veg parathas for toddlers is a delicious way to do this. Your baby will enjoy the mild, soothing flavour derived from apt spice powders, and the easily chewable texture, thanks to the addition of curds.
The use of whole wheat flour adds fibre which can help to keep your baby’s digestive system healthy. To adapt to the flavours of little ones’, we have used only small quantity of jeera powder and a pinch of turmeric powder as a flavouring agent to make these yummy soft vegetable parathas for baby.
Carrot and fenugreek leaves make this dish rich in vitamin A, which is extremely important for healthy vision. Serve these healthy veg paratha for kids for breakfast, at the start of your baby’s busy day, or during lunch time when she takes a break from ‘play’.
Tips for vegetable parathas for babies. 1. The vegetables are absolutely your choice. You can use other veggies like beetroot, cabbage, cauliflower, spinach etc. Just ensure that you have chopped or grated them finely. 2. If you are making these parathas for kids less than a year, then it is recommended to check with your pediatrician for the usage of salt. 3. Wheat flour can be replaced with a combination of equal quantities of wheat flour and jowar flour. This is to introduce babies to a variety of flours.
Enjoy vegetable parathas for babies recipe | healthy veg paratha for kids | soft vegetable parathas for baby | mix veg parathas for toddlers | step by step photos. kathal ki sabzi recipe | jack fruit curry | kathal masala | with 37 amazing images.
Jack fruit is a versatile fruit that can be used to make variety of dishes. Learn how to make kathal ki sabzi recipe | jack fruit curry | kathal masala |
kathal ki sabzi is a popular Indian dish made with jackfruit, onions, tomatoes, spices and herbs. Kathal has a unique texture, which makes this curry really fascinating. jack fruit curry is savoury, slightly tangy, gently spiced and pressure cooked gravy.
kathal masala is a delicious and healthy dish that is perfect for a lunch or dinner. This recipe gives you a quick and easy way to enjoy raw jackfruit.
Tips to make kathal ki sabzi: 1. Instead of curd you can mix the masala along with water. 2. Make sure to use raw jackfruit to make this recipe. 3. Allow the steam to escape before opening the lid so that the kathal gets perfectly cooked.
Enjoy kathal ki sabzi recipe | jack fruit curry | kathal masala | with detailed step by step photos.
khus ka sharbat recipe | khus ka summer drink | Mughlai khus ka sharbat | with 16 amazing images.
khus ka sharbat recipe | khus ka summer drink | Mughlai khus ka sharbat is a cooling drink to beat the heat. Learn how to make khus ka summer drink.
To make khus ka sharbat, combine all the ingredients in a deep bowl and mix well. Pour equal quantities of the drink in 6 individual glasses. Serve immediately with ice cubes.
A brilliant green drink prepared with ingredients such as khus, kewra, lemon juice and falooda seeds provides a truly cooling experience. All you need to prepare in advance is falooda seeds. You can soak them and refrigerate them. The Mughlai khus ka sharbat can be assembled just before serving.
The lemon juice gives the drink the required tanginess and the falooda seeds provide just the right amount of substance in khus ka summer drink. The kewra water, on the other hand, adds to the flavour of this drink.
Tips for khus ka sharbat. 1. Buy the readymade khus syrup for this recipe. It is available in most supermarkets and grocery stores. 2. The syrup has the correct proportion of sugar, so there is no need to add extra sugar while making the drink. 3. Kewra water can be substituted with kewra essence, which is more concentrated. 4. If you wish, you can make the drink and chill. But then add the soaked falooda seeds. Soak the falooda seeds and refrigerate them too. Add them just before serving.
Enjoy khus ka sharbat recipe | khus ka summer drink | Mughlai khus ka sharbat | with step by step photos.
paneer methi masala recipe | methi masala paneer | methi paneer masala | with 36 amazing images.
paneer methi masala recipe is a delicious vegetarian curry recipe. Learn how to make paneer methi masala recipe | methi masala paneer | methi paneer masala |
While many families have their own way of making methi aloo, here's a unique recipe inspired by Mughlai cuisine. paneer methi masala recipe is a flavorful North Indian dish that incorporates paneer, a type of Indian cottage cheese, in a fragrant and rich gravy made with fenugreek leaves (methi). This dish embodies the rich flavors and techniques associated with Mughlai cooking.
methi masala paneer features a slightly bitter and aromatic touch of fresh fenugreek leaves, while cream or cashews can be added for a touch of richness. This dish pairs perfectly with rice, roti, or naan for a satisfying meal.
methi paneer masala can be made more flavourful by adding some kasuri methi. You can add milk and sugar to the gravy to balance the bitterness of the methi.
pro tips to make paneer methi masala: 1. Use fresh paneer for the best texture. If store-bought paneer feels rubbery, soak it in hot water for 10 minutes to soften it slightly. 2. For an extra layer of flavor, pan-sear the paneer cubes in a hot pan with ghee or oil before adding them to the gravy. This creates a nice golden sear on the outside. 3. Pair your paneer methi masala with fluffy naan, jeera rice, or roti for a complete and satisfying meal.
Enjoy paneer methi masala recipe | methi masala paneer | methi paneer masala | with detailed step by step photos. methi paneer paratha recipe | healthy paneer methi paratha | Punjabi paneer methi paratha | with 35 amazing images.
methi paneer paratha is a nourishing one dish meal. Learn how to make healthy paneer methi paratha.
Punjabi paneer methi paratha is an even more exciting version of paneer paratha made using whole wheat flour, low fat paneer that is perked up with aromatic fenugreek leaves.
To make methi paneer paratha, first make the dough. For that combine the wheat flour and salt and knead into a soft dough, using enough water. Cover the dough with a wet muslin cloth and leave aside for 10 minutes. For stuffing, heat the oil in a non-stick pan and add the cumin seeds and ginger-green chilli paste. When the seeds crackle, add the fenugreek leaves, turmeric powder and salt and sauté for 2 to 3 minutes. Add the paneer and mix well. Divide the dough and stuffing into 4 equal portions. Roll a portion of dough, place a portion of stuffing in the centre, bring all the sides to the centre and seal it. Again roll into a 4" paratha and cook on a medium flame on hot tava till golden brown. Serve hot.
Let’s see why this is a healthy paneer methi paratha? The methi contributes not just flavour but also substantial amounts of vitamin A and calcium to this toothsome dish. Relish these methi paneer parathas. Paneer, on the other hand, is also calcium rich. The combination of these 2 ingredients in this Punjabi breakfast is a true nourishing package.
Further with substantial amount of fibre in healthy paneer methi paratha, it can be enjoyed by diabetic, heart patients and cancer patients for breakfast or lunch.
Tips for methi paneer paratha. 1. Make the dough only with wheat flour and no addition of maida to have a healthy meal. 2. Low fat paneer has been used to cut down on calorie and fat intake. If you do not have any fat restriction, you can opt for regular paneer. 3. Serve it off the tava as there is no ghee or butter used for brushing after cooking.
Enjoy methi paneer paratha recipe | healthy paneer methi paratha | Punjabi paneer methi paratha | punjabi breakfast | with recipe below. palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi | with 65 amazing images.
palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi is an addictively tasty sabzi. Learn how to make spinach and green peas sabzi.
To make palak matar paneer sabzi, heat the oil in a deep non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the spinach and sauté on a medium flame for 3 minutes. Add the paneer, green peas, turmeric powder, chilli powder, milk, garam masala, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot.
This quick and easy, no-fuss dish brings together three of your favourite ingredients – spinach, cottage cheese and green peas. A tempering of everyday ingredients and a dash of common spice powders gives the trio a fantastic taste. Palak matar paneer masala is thus a must try!
This quick everyday spinach and green peas sabzi is a little watery because the spinach is cooked as such and not blended, but nonetheless it tastes too good for you to even think about the consistency. Relish it fresh off the pan! This sabzi combines beautifully with Indian breads of all kinds, be it rotis or phulkas.
All health conscious people including those suffering from diabetes, heart and obesity can reduce the oil to 2 tsp and include this Punjabi palak matar sabzi in their diet. They can also make their choice in between full fat paneer and low fat paneer. This sabzi is a storehouse of other key nutrients like fibre, vitamin A, vitamin C, iron, mangnesium and phosphorus.
Tips for palak matar paneer sabzi. 1. You can buy ready-made paneer or make paneer at home. It can be made in advance and refrigerated too. 2. Do not sauté the spinach too much, else it might lose its colour. 3. If you are using less oil, then we suggest you cook on a slow flame. 4. Also if required sprinkle little water to avoid the spinach from sticking to the pan. 5. This sabzi can be packed and carried to work.
Enjoy palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi | with step by step photos.