1682 cardamom recipes | Indian elaichi recipes |

paneer hyderabadi recipe | dhaba style Hyderabadi paneer gravy | Hyderabadi paneer masala | with 48 amazing images. In this dhaba style Hyderabadi paneer gravy, pieces of paneer are cooked in a unique blend of spices, giving it a distinctive flavor. Learn how to make paneer hyderabadi recipe | dhaba style Hyderabadi paneer gravy | Hyderabadi paneer masala | paneer hyderabadi is a royal dish rooted in the cuisine of Hyderabad, celebrated for its bold and aromatic flavors. The main ingredient, paneer, is cooked in a luxurious gravy made from a blend of whole spices, fresh herbs like coriander and mint, and a creamy base of yogurt or cream. The use of mint and coriander gives it a fresh, green flavor, while green chilies add just the right amount of heat. Curd and fresh cream is sometimes incorporated to enhance the creamy texture, making the Hyderabadi paneer masala rich yet delicately spiced. The paneer, with its mild flavor, absorbs the essence of the gravy, resulting in a dish that is both indulgent and balanced. pro tips to make paneer hyderabadi recipe: 1. Soft, fresh paneer gives the best texture. After shallow frying, soak it in water for 15 minutes before cooking to soften. 2. For the authentic Hyderabadi taste, green chilies and mint are crucial. They provide the signature flavor and aroma of the dish. 3. Start by tempering whole spices (bay leaves, cloves, cinnamon, cardamom) in hot oil or ghee to infuse the oil with flavors. Enjoy paneer hyderabadi recipe | dhaba style Hyderabadi paneer gravy | Hyderabadi paneer masala | with detailed step by step photos.

biryani masala powder recipe | homemade biryani masala | with 21 amazing images. The perfect blend of spices for the perfect Biryani! biryani masala powder is an essential item in a typical Indian kitchen. Cooked with a mix of rice and veggies, biryani masala powder gives rise to an aromatic and flavourful Biryani that will steal everyone’s hearts. Although biryani masala powder is readily available in stores, this homemade biryani masala version will easily outdo all these. To get this homemade biryani masala right take care not to over-roast the ingredients. To make biryani masala powder you just need to roast them lightly to remove any moisture, and must ensure the ingredients do not change colour. If you are unsure of this, you can even keep them in the hot sun to dry. Also measure the quantity of ingredients in biryani masala powder properly to get the ideal mix of flavours. Tips for the perfect biryani masala powder recipe. For best results, always prepare spice blends in small quantities but, if preparing in large quantity then dry roast each whole spice separately rather than roasting everything together. You can also try making other Indian spice mixes like the Sambhar Masala and Homemade Tandoori Masala Powder. Enjoy biryani masala powder recipe | homemade biryani masala | with step by step photos and video below.

egg biryani recipe | Indian style pressure cooker egg biryani | instant pot egg biryani | with 43 amazing images. egg biryani is a delicious and hearty dish that is perfect for a weeknight meal. Learn how to make egg biryani recipe | Indian style pressure cooker egg biryani | instant pot egg biryani | instant pot egg biryani is a splendorous rice preparation, replete with the magic of Indian spices and the richness of masaledar boiled eggs. It is quite easy to make yet very grand, so it is ideal for parties! Rice cooked in flavourful broth with whole spices, mint leaves and spice powders, is topped with a peppy preparation of eggs flavoured with spice powders. Each mouthful of the egg biryani is bursting with flavour, and this satisfying dish is sure to please everyone. Pro tips to make egg biryani: 1. We suggest you to use basmati rice to make this recipe for the best results. 2. Instead of curd you can also add 1 tbsp of lemon juice. 3. Do not open the lid of the pressure cooker until the steam is escaped naturally. Enjoy egg biryani recipe | Indian style pressure cooker egg biryani | instant pot egg biryani | with detailed step by step photos.

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.

Rajasthani kaddu aur soya ki sabzi recipe | healthy bhopla soya sabji | soya chunks vegetable recipe | with 30 images. Rajasthani kaddu aur soya ki sabzi is a popular dry Rajashtani sabzi. Learn to make healthy bhopla soya sabji. Every province has its traditional style of cooking their favourite vegetables. Here, we have chosen a popular Rajasthani kaddu aur soya ki sabzi usually made using potatoes and pumpkin, and smartly replaced starchy potatoes with multi-nutrient soya chunks instead. In all other ways, the Rajasthani kaddu aur soya ki sabzi maintains the authenticity. Using curds and spices like nigella seeds, it brings about an unmistakable haveli feel. Soya chunks used in Rajasthani kaddu aur soya ki sabzi have many benefits. Soy protein for soya chunks may provide positive results for people with high blood pressure. Soy protein is beneficial to women in post-menopausal years. Soy is low in fat and sodium, and may help reduce the risk of heart disease. healthy bhopla soya sabji is rich in Vitamin A, Folic Acid, Magnesium and Vitamin C. For those on weight loss, Rajasthani kaddu aur soya ki sabzi is the perfect solution with only 87 calories for Rajasthani kaddu aur soya ki sabzi. Enjoy Rajasthani kaddu aur soya ki sabzi is a popular dry Rajashtani sabzi. Learn to make healthy bhopla soya sabji | with step by step photos.

dal makhani | how to make dal makhani | dhaba-style dal makhani | punjabi dal makhani | with 30 amazing photos. Dal Makhani or maa di dal, as it is popularly known in the Punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the Punjab. Enjoy our Dal Makhani recipe with step by step photos and video. Every Punjabi restaurant, roadside eating place and food stall vendor makes the claim that Punjabi Dal Makhani is a delicacy that they alone can make to perfection. This my own tested recipe dare I claim it as the best? Dal Makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans. Also do try other recipes that combines beautifully with fresh tomato pulp like Kashmiri Dum Aloo or Cauliflower Stir-fry .

Yet another dish made with the versatile cauliflower. Since gobhi has a bland flavour, it can go well with any gravy and combination of spices. Here is a wonderful treat for all you spice lovers. To enhance the dish's allure, use fresh cauliflower and keep the florets slightly big in size. Makes a wholesome meal together with rotis and rice .

white gravy recipe | Indian basic white gravy | how to store white gravy | with 19 amazing images. white gravy, this curd-based gravy is prominent in North Indian cuisine. basic white gravy is one of the mother gravies of Indian cuisine. white gravy is mainly made of onions, cashew nuts, melon seeds, garlic, curds, fresh cream and ginger. Indian white gravy is white to off-white in colour and bland in taste compared to other gravies. Richer and creamier, white gravy has extensive use of cashew nuts and cream. Curd gives a nice white colour to the white gravy, make sure the curd is not sour or else it will make the gravy sour. Notes on white gravy recipe. 1. Curd thickens and gives a rich mouthfeel the basic white gravy. 2. Mix well and cook on a slow flame for a few seconds or until the oil separates from the white creamy gravy while stirring continuously. 3. Switch off the flame, add the fresh cream. Many people even make use of khoya/mawa to make the white gravy richer. It provides a rich texture to the white gravy. Combined with mixed vegetables, paneer, koftas or soya chunks, Indian white gravy can be used to whip up delectable recipes such as Hariyali Kofta and Peshawari Paneer. white gravy is super versatile and is used in making a lot of main course gravy dishes. You can store this Indian white gravy in freezer for a few weeks, ensure that you avoid adding curds and cream or it will not store. Cool the white gravy completely and then pour it in a zip lock bag or an air-tight container and store it under refrigeration. Learn to make white gravy recipe | Indian basic white gravy | how to store white gravy | with detailed step by step recipe photos and video below.

Veg Pulao in Pressure Cooker | Pressure cooker Veg Pulao | quick vegetable pulao | with 14 amazing images. quick vegetable pulao is actually Veg Pulao in Pressure Cooker. Prepare a quick tempering with onions in a pressure cooker, add your vegetables, rice and water and pressure cook for 2 whistles. That’s how to make Pressure cooker Veg Pulao. Think rice, and Vegetable Pulao is the first dish that most people are immediately reminded of. Although the name sounds simple, the Vegetable Pulao is actually a very versatile one, and different people have different ways of preparing it. Some use whole spices to flavour the rice and veggies, while others use a fresh wet masala. Some cook the ingredients separately and toss them together, while others cook it all together. Here, we present you a well-rounded Veg Pulao in Pressure Cooker recipe that has all the necessary flavours, made possible in less than 10 minutes! In our method, the ingredients are all cooked together in a handy pressure cooker, along with whole spices and biryani masala for that extra punch. Team up this veg pulao with Stuffed Parathas and Raitas and Kachumber to create a sumptuous main course that you will love to dine on. Here are some more quick and easy pressure cooker rice recipes. Enjoy Veg Pulao in Pressure Cooker | Pressure cooker Veg Pulao | quick vegetable pulao with detailed step by step photos and video below.

maa ki dal recipe | pressure cooker maa ki dal | Punjabi kali dal | black gram dal | with 25 amazing images Maa Ki Dal, flavoured with tangy tomatoes, curds and cream- it’s a rich feeling you can enjoy. Ensure that the beans and dal are soaked well overnight. We have made this Maa Ki Dal in a pressure cooker and this pressure cooker Maa ki Daal is very popular as it saves loads of time for the busy housewives. The taste of pressure cooker Maa ki Daal is not compromised as it tastes the same as the traditional restaurant style Maa Ki Dal which is simmered all night long to get the unique flavour. Let’s see how maa ki dal recipe is made. To make Punjabi kali dal, heat the oil and butter in a pressure cooker and add the cumin seeds. add the cinnamon, cloves, cardamom, green chillies, onions and ginger-garlic paste and sauté . Add the chilli powder, turmeric powder and tomato pulp, mix well and cook. Add the garam masala, urad, rajma, salt and 1 cup of water, mix well and pressure cook on high flame for 6 whistles. Add the fresh cream and your pressure cooked maa ki dal. I would like to share some tips to make the perfect black gram dal. 1. Add the fresh cream. If you are health conscious, then reduce the quantity but it may change the taste of kaali dal. 2. Mix pressure cooker maa ki dal well and mash it lightly. Do not mash completely, there should be some whole dal and rajma present after mashing to get that perfect thick and creamy textured Maa Ki Dal. Maa Ki Dal from Punjab (known as Kaali Dal) is available on highways across India in Dhabas and also popular in restaurants. Maa Ki Dal tastes best with Parathas or Butter Naan. Aside from Maa Ki Dal, check our collection of Punjabi Dals and Kadhis. Enjoy how to makemaa ki dal recipe | pressure cooker maa ki dal | Punjabi kali dal | black gram dal with detailed step by step photos and video below.

bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | with 35 amazing images. bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | is a mix of flavours and texture to perfection. Learn how to make bhindi curry. To make bhindi masala gravy, heat 1 tbsp of oil in a deep non-stick pan, add the ladies finger and sauté on a medium flame for 7 to 8 minutes or till light brown in colour. Remove in a plate and keep aside. In the same deep non-stick, heat the remaining 2 tbsp of oil, add the bayleaf and cardamom and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 4 minutes or till they turn golden brown in colour. Add the chilli powder, cumin seeds powder, coriander powder, turmeric powder, prepared tomato paste, garam masala, sugar and salt, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Add the sautéed ladies finger, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add ¾ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the fresh cream, dried fenugreek leaves and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the bhindi masala gravy hot. This is an awesome bhindi curry that feels special, due to an interplay of method and ingredients. Sautéed bhindi is cooked with a flavour-packed tomato paste, a medley of spices and a dash of fresh cream. The central flavour of this okra curry is the tomato paste blended with flavourful ingredients like garlic, ginger and whole spices like cardamom, clove and cinnamon. Further, herbs like coriander and fenugreek complement the tanginess of the tomatoes, bringing out a vibrant aroma and flavour. Indian bhindi masala restaurant style is a really wonderful way to prepare ladies finger, resplendent with the magic of Indian spices. Do try it at home, and enjoy it with Laccha Paratha or Jeera Rice. Tips for bhindi masala gravy. 1. After adding the tomato paste, remember to stir the gravy continuously. This is done to avoid splitting of curd which is in the paste. 2. For an authentic taste, you can make garam masala at home. Enjoy bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | 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 medley of veggies add colour and flavour to this hot and spicy dish. Brown rice is a storehouse of various nutrients like carbohydrates, protein, vitamin A and iron, and when combined with fibre-rich veggies and a herby green paste, it makes a wholesome and delicious treat. When you have tried this zero-oil, nutrient-dense Hara Bhara Subz Pulao, you will not yearn for the traditional, fat-laden dish any more. Serve with Palak Kadhi and Papad ki Churi .

chai ka masala | chai powder | tea masala | Indian masala tea powder | with 13 amazing images chai ka masala is made by dry roasting cloves, cardamoms, kalimirch and cinnamon in a non stick pan for 1 minute. Cool, transfer to a mixer and then add dry ginger powder and nutmeg. Blend to a smooth powder and your homemade chai ka masala is ready. chai ka masala is a simple and easy tea masala to make at home in 7 minutes. All ingredients to make the tea masala is available in any Indian kitchen. A dash of spices always makes chai a lot more interesting, especially on cold winter days and wet monsoon ones! The chai ka masala is the secret behind making the perfect Masala Chai, and here we show you how to make this magic ingredient. Go ahead and make this 100% pure chai powder without any preservatives. Once made, store the chai ka masala in an airtight container which should last for 120 days. Enjoy Masala Tea with your Breakfast, invite friends over for a cup of tea and yummy Evening Tea Snacks . Enjoy how to make chai ka masala | chai powder | tea masala | Indian masala tea powder with detailed step by step photos and video below.