chana aloo masala | Punjabi style chole aloo masala | dry chole masala | quick chole recipe | with 25 amazing images.
We have modified the tradition chole recipe to make Punjabi style chole aloo masala, cooked white chick peas and potatoes are pepped up with tangy tomato cubes and an assortment of spice powders and lemon juice.
Who can resist the masaledar taste and tempting aroma of chana aloo masala? Also for the traditional chole, look at our Punjabi chole masala recipe.
chana aloo masala can be made with or without gravy, the recipe we are sharing today is dry chole recipe. As the sabzi is dry, you can carry it in your tiffin for work or even give it to your child as a kids tiffin box meal. The chana aloo masala that we have shared is a quick chole recipe which is made with basic ingredients and is prepared in a jiffy. To make chana aloo masala, soak the kabuli channa for at least 6 hours. Drain well, combine the kabuli chana, soda bi-carb and salt in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat 2 tsp of oil in a deep pan, add the potatoes and sauté on a medium flame for 2 minutes. Remove the potatoes and keep aside. Heat the remaining 1 tsp of oil in the same pan, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the coriander-cumin seeds powder, chilli powder and 2 tbsp of water, mix well and sauté on a medium flame for 1 minute. Add the boiled kabuli chana, salt. Garam masala, dry mango powder, lemon juice, black pepper powder and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the potatoes and tomatoes and cook on a medium flame for 2 minutes, while stirring occasionally. Serve Punjabi style chole aloo masala hot.
Punjabi style chole aloo masala goes well with Puris , Bhatura , Rotis. Also it can be had at any given point of day, be it breakfast, lunch, snack or dinner. chana aloo masala is a all-rounder recipe which gives a roller coater ride of flavors to your taste buds.
Enjoy chana aloo masala | Punjabi style chole aloo masala | dry chole masala | quick chole recipe | with detailed step by step recipe photos and video below. Panch phoron is a mix of five seeds, which is a must-have in every Bengali kitchen. Sometimes the panch phoron is tempered whole, whereas in recipes like this they are crushed coarsely and used.
This Bengali Style Jackfruit Curry is tempered with panch phoron masala in mustard oil, both of which are responsible for the curry’s unique flavour and appetizing aroma.
Curds and tomato puree give this dry curry a lip-smacking tanginess, while a blend of spice powders adds to its tongue-tingling taste.
The traditional curry is super delicious, and you will really enjoy it with rice or Luchi.
To develop a taste for Bengali cuisine, try other amazing dishes like the Kumror Chhokka and Luchi . palak urad dal sabzi recipe | urad dal with spinach | healthy urad palak dal | palak dal | with 34 amazing images.
urad dal with spinach is a dry dal made from palak, urad dal, onions, tomatoes and Indian spices which can be made at home any time. Learn how to make urad dal with spinach.
To make palak urad dal sabzi, soak the urad dal for 1 hour and drain well. Combine the urad dal with approx. 1 cup of water, salt and turmeric powder in a deep non-stick kadhai, mix well and cook on a medium flame for 10 to 12 minutes, till the dal is cooked and soft. Heat the oil and saute caraway seeds and then the onions. Add the tomatoes, green chillies, chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add spinach and 1 tbsp of water and cook for 1 minute. Add salt, urad dal and lemon juice and cook for 1 minute. Serve it hot.
urad dal with spinach is a sumptuous accompaniment to Indian bread with the distinct flavour of caraway seeds. Teamed up with onions, tomatoes and green chillies, it is a flavour boost.
This healthy urad palak dal carries a healthy dose of B-complex vitamins, protein and iron. Reduce the amount of oil to make it slightly healthier. healthy urad palak dal can then be relished by diabetics, heart patients and even women with PCOS.
Tips for palak urad dal sabzi. 1. Soak the urad dal for sure so cooking time is reduced. 2. Do not over cook spinach, else you will lose its green colour. 3. You can replace the spinach with fenugreek leaves as a variation.
For a truly fulfilling experience, relish this urad dal with spinach with hot Parathas.
Enjoy palak urad dal sabzi recipe | urad dal with spinach | healthy urad palak dal | palak dal | with step by step photos and video below. The western coast of india generally features coconut-rich food. This malabari curry from the kitchens of kerala is no exception. The veggies rest in a base of coconut milk, and coconut is used in the masala paste also. So, overall the soothing flavour of coconut and the soft feel of boiled vegetables dominate this recipe.
Gujarati oondhiya cooked in the original style and served in an earthen pot with delicious chutneys and sauces.
A medley of different vegetables is not only pleasing to the eye but equally appealing to your taste buds. A vitamin packed fare, rich in fiber and proteins, this recipe is great for increasing immunity as well as for cleansing the intestine.
baby corn paneer jalfrezi recipe | baby corn jalfrezi | Indian style paneer baby corn masala | baby corn and paneer sabzi | with 21 amazing images.
baby corn paneer jalfrezi recipe | baby corn jalfrezi | Indian style paneer baby corn masala | baby corn and paneer sabzi has a right combination of succulent paneer and crispy veggies, perked with a varied Indian masalas along with tomato ketchup, vinegar and tomato puree. Learn how to make Indian style paneer baby corn masala.
To make baby corn paneer jalfrezi, heat the oil in a wok/kadhai, add the spring onion whites and sauté on a medium flame for 1 minute. Add the green, red and yellow capsicum and sauté on a medium flame for 2 to 3 minutes, till the capsicum turn a little soft. Add the baby corn, turmeric powder, chilli powder, coriander-cumin seed powder, tomatoes, tomato ketchup, tomato purée, mix well and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the paneer, garam masala, vinegar, sugar and salt, mix well and cook on a medium flame for 1 minute. Add the spring onion greens and a little water, mix well and cook on a medium flame for 1 more minute. Serve baby corn paneer jalfrezi immediately garnished with spring onion greens.
Treat your taste buds to an exciting mélange of flavours and textures brought about by the interplay of succulent paneer, juicy baby corn and colourful capsicums with a traditional baby corn jalfrezi gravy. The gravy itself is a true tongue-tickler, featuring tomato in myriad tasty forms ranging from puree to ketchup along with peppy spice powders.
You will enjoy the crispy and flavourful bites of spring onions, cooked along with the veggies like capsicum and baby corn in Indian style paneer baby corn masala. Despite the large assortment of ingredients used, you will find that this sabzi is delightfully easy to prepare.
Serve this baby corn and paneer sabzi with your favourite Rotis / Puris / Parathas. You can use the tasty and tender baby corn to make delicious dishes like Chilli Paneer and Baby Corn Wrap, Baby Corn Hara Masala, Broccoli, Baby Corn and Carrot Vegetable, Paneer, Baby Corn and Capsicum Satay Sticks and many more.
Tips for baby corn paneer jalfrezi. 1. Do not over blach the baby corn, else they will lose their crunchiness. 2. After adding the paneer, mix the sabzi gently to avoid the paneer pieces from breaking. 3. Use of red, yellow and green capsicum lends an eye appeal to the sabzi, but if you don’t have them you can use any capsicum that is available.
Enjoy baby corn paneer jalfrezi recipe | baby corn jalfrezi | Indian style paneer baby corn masala | baby corn and paneer sabzi | with step by step images. This is a gravy-like dish made using pumpkins and dal. Other vegetables like chow-chow, snake-gourd, cabbage, carrots etc can also be cooked this way. Normally, a traditional South Indian meal will definitely include one dry curry and one kootu.
A good accompaniment to this is a cooling raita like Tomato Pachadi , Coconut Pachadi or Cucumber Pachad . It looks and smells so wonderful, it is hard not to be tempted by this Tendli and Matki Subzi. Thankfully, it is as tasty as it looks!
A brilliant combo of ivy gourd and sprouted matki is pressure-cooked with onions, tomatoes and spice powders, to make a mouth-watering subzi. The Pressure Cooker Tendli aur Matki ki Subzi is also quite easy and quick to prepare, so you can include it in your everyday cooking collection!
This subzi goes well with rotis, puris and parathas . The ever-favourite combination of corn and paneer is cooked into a finger-licking subzi, all in a jiffy, with the support of everyday veggies and readily available spice powders! The choice of veggies used in this recipe is such that they cook readily when sautéed without requiring pressure-cooking or deep-frying.
Yet, these veggies, like onions, tomatoes and capsicum all lend a unique flavour to the dish without requiring any extensive masalas or elaborate cooking methods. The Quick Corn and Paneer Subzi is a perfect example of smart cooking!
Serve it hot with Phudine ki Roti and a refreshing Beetroot Cucumber and Tomato Raita . 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.
pumpkin potato sabzi recipe | Rajasthani kaddu aur aloo ki sabzi | bholpa aloo sabji | aloo kaddu | with 30 amazing images.
pumpkin potato sabzi is a popular Rajasthani sabji. Learn how to make bholpa aloo sabji.
Almost all the aromatic spices and seeds in your masala dabba come together in this pumpkin potato sabzi recipe, transforming two simple, everyday vegetables into a mouth-watering delicacy.
Curds, tomatoes and dried mango powder impart the required tang to the potatoes and red pumpkin cubes in pumpkin potato sabzi, while a couple of common spice powders like coriander-cumin powder and chilli powder add to the aroma and spice.
Tips for pumpkin potato sabzi: 1. Cut the pumpkin into big cubes, as after cooking they shrink in size slightly. 2. You can cut the ghee to 1 tablespoon to make the sabzi.
Rajasthani Style Pumpkin and Potatoes is nothing short of a tongue-tickler, perfect to be served with steaming hot rice or rotis fresh off the tava.
Enjoy pumpkin potato sabzi recipe | Rajasthani kaddu aur aloo ki sabzi | bholpa aloo sabji | aloo kaddu | with step by step photos.
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. Mushrooms and a slew of colourful vegetables combine to make an appetizing subzi that goes well with plain rotis or steaming hot rice. As always, onions work wonders at increasing hdl levels.
Subzi ka korma is a mildly-flavoured dry preparation of mixed vegetables. While you can go with any vegetables for this, i have chosen common vegetables so that the korma can comfortably accompany even rich rotis or puris.