malabari curry recipe | veg malabar curry | South Indian malabari curry | with 20 amazing pictures.
A mouth watering South Indian curry which features a spectrum of flavours and colours is the very famous Malabari curry. Veg malabar curry is a perfect comfort food. It is really very simple to make and has the unique flavour of coconut, which also gives richness to the gravy.
The process of making this malabari curry is quite quick and easy. Every Indian household has their own style of making it and this is our version of the very famous Veg malabar curry. The traditional curry is made with fish and is a famous dish from Kerala but we have an alternative for vegetarians where we have used assorted vegetables in cooking the malabari curry.
The process is started by dry roasting all the ingredients like grated coconut, curry leaves, green chillies, garlic, cinnamon, cloves, pepper corns and a dry red chilli on a medium flame and are blended into a smooth paste using little water. This paste is used as a base to the South Indian style malabar curry.
Further, to make the final dish, take oil you can even make use of coconut oil if you wish to. Once the oil is hot, onions are sauted, next add in tomatoes. Once cooked, all the vegetables like potatoes, carrots, cauliflower and French beans are cooked by addition of water and once the vegetables are cooked, and finally the prepared paste is added and cooked and South Indian style malabar curry is ready to be served!!
An assortment of veggie of multiple colours, flavours and textures, while a tongue licking paste of coconut and spices which gives it luscious taste and amazing mouthfeel.
The veg malabar curry is also very versatile, as a hot bowlful of this vegetable dish can perfectly match a range of dishes, be it Rice, Roti, Dosa, Uttapa, Appam or Idiyappam.
Enjoy malabari curry recipe | veg malabar curry | South Indian malabari curry | with detailed step by step photos. below. Gone are those days when you had to spend half a day in the kitchen preparing kofta curry! With this simple recipe, cooking becomes not only less tedious but also healthier as the kofta are steamed rather than fried.
Cook the gravy on a medium flame to avoid burning of spices and onions. Highly recommended for heart patients as it is low in sodium and fat apart from being high in potassium.
Serve with rotis or rice . gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi | with 50 amazing images.
gatte ki kadhi recipe is a popular traditional Rajasthani sabzi. Learn how to make gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi |
Marwadi gatte ki sabji is a popular gravy based dish from the rich, rustic and super flavorful Rajasthani cuisine. Gatta or gatte are flavourful gram flour dumplings, steamed and are added to a curd based gravy. It makes for a delicious meal when paired with roti or chapati.
Making besan gatte for besan ki gatta kadhi is simple. This gatte ki kadhi does not use tomatoes. Instead the sourness is added with curd. Melt in mouth gattas in curd based gravy is just full of flavours in every bite. This recipe is a great option on the menu if you run out of fresh vegetables.
We love having this healthy Marwadi gatte ki sabji with bajra roti on the weekends which makes a perfect Rajasthani one dish meal. Have this gatte ki kadhi recipe either with bajra rotis, jowar rotis, puris or steamed rice.
Tips for gatte ki kadhi: 1. You will need to use both your hands to roll out the dough into a thin cylindrical roll. 2. Cook the gattas on medium heat for 7 to 8 minutes till they float on top. 3. Remember to keep stirring with a spatula while bringing to a boil or the kadhi will split. 4. Mix curd besan mixture well with a whisk so that no lumps remain. Ensure that no lumps remain or they will be there in the kadhi.
Enjoy gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi | with step by step photos.
mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | with 33 amazing images.
mushroom masala recipe is a lip-smacking Indian curry recipe made with button mushrooms. Learn how to make mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi |
restaurant style mushroom masala is a delightful vegetarian curry that showcases the earthy flavor of mushrooms. The button mushrooms are cooked in a fragrant masala sauce made with onions, tomatoes, and a blend of spices and then balanced with cream.
Rich and creamy mushroom masala is a North Indian gravy that's very popular at Indian restaurants. mushroom masala is a delicious dish that can be enjoyed on its own or served with rice, roti, or butter naan. This is what a comforting yet delicious meal looks like!
You can also try other mushroom recipes like Tandoori mushrooms or Mushroom soup.
pro tips to make mushroom masala: 1. Opt for fresh, firm button mushrooms for the best texture and flavor. 2. Add a splash of heavy cream for a creamy and indulgent texture. 3. Cook the mushrooms until they are tender but still retain their bite. Overcooked mushrooms can become mushy.
Enjoy mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | with detailed step by step photos. methi mutter malai | punjabi methi matar malai | methi matar malai | with 35 amazing images.
To make methi mutter malai we add salt to fenugreek and keep it aside for 15 minutes. We squeeze out and discard the water. Then we cook the fenugreek leaves in oil and keep aside. After that we cook onions and add a prepared paste of garlic, cashew nuts, ginger and khus khus. Add tomato pulp, dry masala powder, green peas and sautéed fenugreek. Add milk, sugar and cream and cook on a medium flame for 2 minutes. Your methi matar malai is ready.
Methi and mutter are a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful freshly-ground dry masala, tangy tomato pulp and all, and you have an irresistible methi mutter malai on the table.
I would like to share some important tips to make the perfect punjabi methi matar malai. 1. The quantity of cream can be adjusted to taste and preference. 2. Consistency of the methi mutter malai gravy should be medium thick so adjust it by adding more or less water at this stage. 3. Sprinkle salt on fenugreek leaves and keep aside for 15 minutes. Squeeze out the water and discard it. This is the trick to get rid of the bitterness of methi leaves.
punjabi methi matar malai is best accompained with Chapati, Masalawali Toovar Dal and Cooked Rice, it gives you the satisfaction of having had a wholesome and tasty meal.
Enjoy methi mutter malai | punjabi methi matar malai | methi matar malai | with detailed step by step photos and video below. paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | with 39 amazing images.
paneer makhanwala is a delicious curry cooked in buttery tomato cashew gravy. Learn how to make paneer paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala |
paneer makhanwala recipe, a creamy tomato-based curry studded with tender cubes of paneer cheese, is a beloved North Indian dish cherished for its rich flavor and comforting goodness.
It's a symphony of spices and butter, weaving together fragrant aromatics, tangy tomatoes, and vibrant chillies with the melt-in-your-mouth creaminess of paneer.
Perfect for special occasions or a comforting homemade meal, instant paneer butter masala is sure to satisfy your cravings for a sumptuous Indian delicacy.
Serve this dhaba style makhanwala paneer hot, it goes well with pulaos, rotis or puris.
pro tips to make paneer makhanwala: 1. Overcooked paneer can become tough and rubbery. Fry the paneer until golden brown: This adds a nice texture and savory flavor to the paneer. 2. Dried fenugreek leaves (kasuri methi) add a unique earthy aroma and taste to the gravy. 3. You can add little sugar to the gravy to balance out all the flavour.
Enjoy paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala | with detailed step by step photos. Paneer and sweet corn are an evergreen favourite, whether the duo goes into a pizza, pasta, pulao or in this case a subzi. This dish is surprisingly very easy to prepare, when you compare it with the exhilarating flavour it gives! The Paneer Makai is made of everyday ingredients, and also pools in capsicum for an exciting crunch and punchy flavour. Have this subzi fresh and hot with your favourite paratha.
So tempting to look at, this Paneer and Tomato in Green Gravy is sure to make you drool, and so tasty it is, you will want a second helping too! Paneer and tomato cubes are drowned in a luscious green gravy with the snazzy flavours of coriander, onions and curds. The creamy gravy is ideal for paneer and tomatoes as it coats them well and perks up their flavours beautifully.
Paneer and curds used in this recipe give you vitamin B2 along with protein and calcium while the tomatoes lend folic acid for the development of your baby’s brain. So, enjoy this delightful dish hot and fresh, with your favourite roti or pulao . The combination of onion-green chilli-ginger paste with coconut milk makes paneer in coconut gravy taste like a variety of keralite-stew. It goes well with roti and rice, and is very comforting if served hot, with a generous sprinkling of coriander, on a cold winter’s day!
Cooked in authentic goan style, the masala or paste for this dish is pre-cooked and then added to the subzi, thereby giving it a distinct flavour.
Here is one popular recipe that is there on almost every indian restaurant’s menu, all over the world! deep-fried paneer in tomato-based gravy, you can opt to make this mild or spicy as per your taste. However, try not to omit the capsicum and kasuri methi, because their sharp flavours complement the paneer very well.
aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | with 31 amazing images.
Punjabi aloo matar curry is one of the most comforting and beloved Punjabi curries around. Learn how to make aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar |
Aloo Matar (Potato and Peas Curry) is a popular North Indian dish made with potatoes and green peas cooked in a spiced tomato-based gravy. It’s simple, comforting, and perfect for everyday meals. This vegetarian curry is easy to prepare and perfect for everyday meals.
Potatoes and peas are like a match made in heaven! They go so well in any dish. The starchy potatoes soak up all the flavours from the spices and peas compliment the dish with a sweet aroma.
aloo matar using a pressure cooker is a super easy and quick recipe to make for weeknight dinners. This super flavoursome aloo mutter curry makes fantastic meals with paratha, poori or jeera rice.
You can also add some cauliflower florets to make gobhi matar sabzi recipe. You can also try other pressure cooker sabzis like quick potato curry recipe, aloo baingan masala or mix veg curry.
pro tips to make aloo matar sabzi: 1. Fresh peas offer a sweeter, more delicate flavor. If using frozen peas, thaw them completely before adding them to the dish. 2. You can also use baby potatoes to make this recipe. 3. Do not pressure cook for more than 2 whistles or else the sabzi will become mushy.
Enjoy aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | with detailed step by step photos. Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi | with 28 amazing images.
Kashmiri lal paneer recipe is a delicious, aromatic dish that hails from the Kashmir Valley, combining the richness of paneer with the distinct flavors of Kashmiri cuisine. Learn how to make Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi |
Kashmiri lal paneer is a vibrant and flavorful Indian dish that features paneer, a soft Indian cottage cheese, cooked in a luscious, fiery red gravy that is both aromatic and spicy. The key to this dish lies in the delicate balance of flavors, with the tanginess of the tomatoes and the heat of the Kashmiri red chili powder creating a symphony of taste.
The Kashmiri red chilli powder, a key ingredient, imparts a deep red color and a fiery kick to the gravy. The shallow fried paneer cubes are then added to the gravy and simmered until they are well-coated and tender.
Kashmiri paneer roganjosh is typically served hot with butter naan, tandoori roti, or rice. Its vibrant color, rich flavor, and fiery spice make it a truly unforgettable meal.
pro tips for making Kashmiri lal paneer recipe: 1. Soaking the fried paneer in warm water helps it retain its moisture and prevents it from becoming dry. 2. Sautéing the whole spices like cinnamon, cardamom, and cloves in ghee or oil releases their aromatic oils, enhancing the flavor of the gravy. 3. Kashmiri red chilli powder, especially Degi Mirch, is key to the authentic colour and flavor. Use a good quality brand for the best results.
Enjoy Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi | with detailed step by step photos. Malvani vatana usal recipe | kala vatana usal | Malvani vatana gravy | with 41 amazing images.
Malvani vatana usal recipe | kala vatana usal | Malvani vatana gravy is a traditional Maharashtrian delicacy which is enjoyed for its peculiar aroma and flavour. Learn how to make kala vatana usal.
To make Malvani vatana usal, combine the kala vatana and 2 cups of water in a pressure cooker and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds, cumin seeds, curry leaves and asafoetida. When the seeds crackle, add the onions and sauté on a medium flame for 30 seconds. Add the ginger, garlic, turmeric powder and sauté on a medium flame for 30 seconds. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the prepared malvani gravy and tamarind pulp, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the kalal vatana with the water, salt and more ¾ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot with rotis or rice.
The Malvani region is a coastal region, which spans the Ratnagiri and Sindhudurg districts of Maharashtra. It is famous for its cuisine, shaped by the Konkan communities of Maharashtra, Goa and Karnataka. The Malvani vatana usal is a classic dish from Malvani cuisine, where kala vatana is cooked with veggies like onions and tomatoes and flavoured with Malvani gravy.
The Malvani vatana gravy is reddish brown and spicy with a lot of red chillies, and together with tamarind pulp and a traditional tempering it works wonders to boost the flavour of the cooked vatana. This gravy can be made in advance and stored in the deep-freezer for a few weeks. Before sroting it, cool the gravy completely, pour in food-grade zip lock bags or air-tight containers and store under refrigerated conditions.
Common but effective ingredients such as ginger, garlic, turmeric powder and asafoetida further make the kala vatana usal truly irresistible. You can also try other Maharashtrian recipes like Maharashtrian pitla or Maharashtrian kothimbir vadi.
Tips for Malvani vatana usal. 1. Serve Malvani vatana usal recipe with rice. 2. Serve kala vatana usal with nachni roti or plain chapati.
Enjoy Malvani vatana usal recipe | kala vatana usal | Malvani vatana gravy | with step by step photos. Kashmiri dum aloo recipe | traditional Kashmiri dum aloo curry | restaurant style dum aloo | with 12 amazing images.
Sunday funday and want to treat your family with something extremely scrumptious meal? Here we have a delicacy from the snow-capped mountains, Kashmiri Dum Aloo is a delicious potato preparation that’s bursting with flavour.
Chilli-coated potatoes in dum aloo curry are cooked with curds, tomatoes and a flavourful paste of whole spices and sautéed onions. Dried fenugreek leaves are the ultimate addition to this tasty dish, which gives it a really rich flavour.
The preparation and cooking of restaurant style dum aloo takes not more than 30 minutes, the recipe has a lot of ingredients and is a little complex yet the outcome is worth the efforts.
To make kashmiri dum aloo, we have divided the steps in 2 steps. First to make onion paste, heat the oil in a broad non-stick pan, add the cloves, cinnamon, ginger, garlic, green chillies, red chillies and turmeric powder and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 1 minute. Cool and blend in a mixer till smooth without using any water. Keep aside. The whole masalas would give a extravagant flavor to our Kashmiri dum aloo. Further to proceed, combine the curds and ¼ cup of water in a bowl, mix well and keep aside. Combine the baby potatoes, chilli powder and salt in a deep bowl and toss well.Heat the oil in a broad non-stick pan, add the chilli potatoes , mix gently and cook on a medium flame for 5 minutes. Drain the potatoes and keep aside. In the same pan, add the cumin seeds. When the seeds crackle, add the onion paste, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the tomato pulp, ¼ cup of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the curd-water mixture and sugar and mix well. Switch on the flame, add the dried fenugreek leaves and potatoes, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve traditional Kashmiri dum aloo curry hot garnished with coriander.
You will enjoy not just the taste but also the awesome mouth-feel of this dum aloo curry. Enjoy it hot with your favourite roti or puris.
Enjoy Kashmiri dum aloo recipe | traditional Kashmiri dum aloo curry | restaurant style dum aloo | with detailed step by step photos and video below.