malai kofta recipe | malai kofta curry | restaurant style malai kofta | with 35 amazing images. Malai Kofta is a super popular Punjabi curry. Deep fried koftas ( made from paneer, potatoes and carrots) are cooked in a rich malai kofta gravy. We show you how to make the koftas for malai kofta and the gravy formalai kofta in detailed step by step photos. The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep-frying them. My favourite two Punjabi dishes to order at restaurants is restaurant style malai kofta and palak paneer. Both are rich and creamy Punjabi sabzis. Notes to make the perfect malai kofta recipemalai kofta recipe. 1. Make sure the paneer is fresh and not stale as that will give a bad taste and also crumble it well with your hands. 2. Divide the mixture into 8 equal portions. It is always better to divide the mixture beforehand so that the koftas are of equal size. 3. In a deep non-stick kadhai, heat the oil till its hot but not red hot and put a few koftas in it slowly. If the oil is too hot, the koftas will burn from outside but will still be slightly under cooked from the inside. 4. Deep-fry the koftas on a medium flame till they turn golden brown in colour from all the sides. 5. Cook the malai kofta gravy on a medium flame for 4 to 5 minutes, stirring occasionally. Be careful while making the gravy as it might splutter as it thickens. 6. Switch off the flame and add the fresh cream. This will give a nice creaminess to the Malai Kofta. If you add the cream while flame is on, there is a chance that it might curdle. Hence it is better to add it after turning the flame off. Also do try other variants of koftas like Nawabi Kesar Koftas , Palak Makai Kofta and Doodhi Kofta Curry. Enjoy how to make malai kofta recipe | malai kofta curry | restaurant style malai kofta | with detailed step by step photos and video below.

paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | with amazing 30 images. paneer pasanda sabzi is a creamy and rich Punjabi gravy recipe made with shallow fried stuffed paneer in smooth and creamy onion gravy!! Punjabi paneer pasanda is a very famous paneer recipe which has found its place in every Indian restaurant!! What makes this Indian cottage cheese preparation very special is the use of two onion pastes. One is a mixture of cooked onions with cashews, which imparts a unique creaminess to the paneer pasanda and the other is a brown onion paste, which imparts a very rich and intense flavour to it. If you like paneer makhani, paneer butter masala, kadai paneer you should definitely try this restaurant style paneer pasanda and I bet you and your family are going to love it! My family simply loves this recipe and each member is a hard-core paneer pasanda fan. The stuffing used in the Punjabi paneer pasanda has a lot many variations and this is our variation to it. Some people prefer adding khoya to their stuffing which makes it a little sweeter! We have cut the paneer into traingles but you can even cut them into rectangular strips! Ideal to be served at parties, the restaurant style paneer pasanda is a wonderful accompaniment for all types of Indian breads like lachha paratha, butter garlic naan, kulcha, chapati as well as rice, especially the mildly flavoured ones. Learn to make paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | with detailed step by step recipe photos and video below.

gobi pakora recipe | Indian style cauliflower pakoda | gobhi ke pakode | how to make gobi pakoda | with 29 amazing images. gobi pakora recipe | Indian style cauliflower pakoda | gobhi ke pakode | how to make gobi pakoda is sure to delight your friends and family! Learn how to make gobi pakoda. To make gobi pakora, heat a non-stick pan with enough water, add the cauliflower florets and boil on a medium flame for 4 to 5 minutes. Drain and keep aside. Combine the besan, coriander, rice flour, ginger garlic paste, chilli powder, turmeric powder, asafoetida, garam masala, carom seeds, cumin seeds powder, chaat masala and salt in a deep bowl. Add approx. ¾ cup of water and mix well using a whisk till smooth. Heat the oil in a deep non-stick pan, dip a few cauliflower pieces in the prepared batter and drop it in hot oil. Deep-fry on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Sprinkle chaat masala evenly over it. Serve immediately with tomato ketchup. Fresh cauliflower florets, coated with a masaledar batter and deep-fried to a perfect crispness, gobhi ke pakode is one tea-time snack that has withstood the test of time and crossed geographical boundaries too. It is available all over the country, even in small tea-stalls. Especially during the monsoon and winter months, there is a great demand for this crunchy pakora with a soft centre! Indeed, the Indian style cauliflower pakoda deserves this fame. Try it and you will agree with us! The best accompaniment for these pakodas is green chutney, but for kids it can be tomato ketchup. The best part is that this easy gobi pakoda needs just common ingredients, so you can make it any time you wish. They are perfect for unexpected guests too! You can also try other monsoon delights like the Khichdi Pakodas or Bread Bhajiya. Tips for gobi pakora. 1. You can parboil the cauliflower in advance and keep. 2. Serve them immediately or they will turn soft and soggy. 3. Make sure do not deep-fry many at a time. Enjoy gobi pakora recipe | Indian style cauliflower pakoda | gobhi ke pakode | how to make gobi pakoda | with step by step photos.

kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | with 16 amazing images. kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | is a semi dry preparation with a masaledar touch. Learn how to make Indian mixed veg with paneer and chana. To make kabuli chana and paneer with mixed vegetables, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the garlic and onions and sauté on a medium flame for 2 minutes. Add the capsicum and sauté on a medium flame for another 2 minutes. Add the kabuli chana, paneer, tomatoes, dried fenugreek leaves, turmeric powder, chilli powder, coriander seeds powder, cumin seeds powder, garam masala, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. This sabzi comes with all the works! Indian mixed veg with paneer and chana, cooked with tongue-tickling spice powders, tomato ketchup and kasuri methi too. Further you can also gain in some protein, calcium and antioxidants from the paneer and veggies which are tossed in this paneer chana masala. Once you have the chana soaked and cooked, there is practically nothing more to this sabzi. It will take just minutes to sauté everything together. So, on a busy day, you could consider cooking and refrigerating the chana a few hours earlier, whenever you find time, so you can quickly prepare this scrumptious cottage cheese and chickpea vegetable when required to serve with hot, puffy rotis, puris or rice. Tips for kabuli chana and paneer with mixed vegetables. 1. Do not overcook paneer, else it will be become chewy. 2. Instead of tomato ketchup, you can use fresh tomato pulp. Enjoy kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | with step by step photos.

aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with 86 amazing images. aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani is a meal in itself which can be enjoyed with family and friends. Learn how to make restaurant style veg aloo biryani. To make aloo biryani, heat the ghee in a deep non-stick pan, add the rice and salt and sauté on a medium flame for 2 minutes. Switch off the flame, add the deep-fried onions and mix gently. Keep aside. For the gravy, heat the oil in a deep non-stick pan, add the bayleaf, cloves, peppercorns, cardamom, cinnamon and sauté on a medium flame for a few seconds. Add the prepared paste, turmeric powder, chilli powder, coriander powder, garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside. Then place half the rice mixture in a shallow microwave and oven safe glass dish and spread it evenly. Pour the gravy over it and spread it evenly. Place the deep-fried potato halves on it. Sprinkle 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Put the remaining rice mixture and spread it evenly. Finally sprinkle again with 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Microwave on high for 2 minutes or bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Serve hot. The rich flavour of the gravy and the succulent crunch of deep-fried baby potatoes make this potato biryani an experience to remember. Here, perfectly cooked rice is layered with a spicy gravy and deep-fried baby potatoes, along with some mint and coriander leaves to enhance the flavour and aroma. The whole arrangement is then cooked in a microwave or traditional oven to get the ‘dum’ effect, which causes the flavours of the gravy to blend with the rice and potatoes, giving you a really restaurant style veg aloo biryani. Making traditional biryanis like this takes some time and effort but it is completely worth it! To enjoy a completely authentic dum aloo biryani, you can give dum on a stove top. Both the methods have been presented in this recipe. You can make your choice! You can also try other biryani recipes like Minty Paneer Biryani or Biryani, Veg Hyderabadi Biryani. Tips for aloo biryani. 1. Use basmati rice for an authentic restaurant style flavour and aroma. 2. The cooked basmati rice should have each grain separate. Do not cook till it is mushy. 3. Fried onions take a while to turn brown. Make them in advance. 4. Add salt wisely at each stage as it is added in the cooked rice, rice mixture and paste. 5. The gravy in the end should be slightly thick. You should be able to spread it. 6. If you opted to cook the biryani by traditional dum method, ensure the flame is slow. Else the biryani might burn at the bottom. Enjoy aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with step by step photos.

healthy lauki kofta curry recipe | Indian lauki ka kofta | non fried bottle gourd kofta curry | healthy sabzi | with 42 amazing images. healthy lauki kofta curry recipe | Indian lauki ka kofta | non fried bottle gourd kofta curry | healthy sabzi is for all health conscious who are looking for low fat Punjabi sabzi. Learn how to make Indian lauki ka kofta. To make healthy lauki kofta curry, for the lauki koftas strain the liquid out of the bottle gourd and preserve it to add in the gravy. Combine all the ingredients in a non-stick pan and stir it over medium flame till the mixture leaves the sides of the pan. This will take 5 to 6 minutes. Remove and cool slightly. Divide this mixture into 14 equal portions and roll each portion into oval koftas. Keep aside. For the curry, heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for a minute. Add the ginger paste, garlic paste, tomatoes, turmeric powder, coriander-cumin seeds powder and chilli powder and cook for 1 to 2 minutes, while stirring occasionally. Add 1½ cups of water, mix well and bring to a boil for 2 to 3 minutes, while stirring occasionally. Add the salt and cornflour-water mixture, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the koftas, and garam masala, mix gently and cook on a medium flame for another 1 to 2 minutes. Serve hot with parathas or brown rice. These koftas are prepared with lauki in a larger proportion, in comparison to potato, to minimize the caloric value of the dish. Also, koftas are not deep-fried, but are simmered and cooked in the curry itself. This makes a tasty Indian lauki ka kofta. This non-fried bottle gourd kofta curry has the benefit of antioxidants like lycopene from tomatoes and vitamin C from bottle gourd. While heart patients and other healthy individuals can opt for this sabzi as compared to the cream and fat laden restaurant sabzis, it is best for diabetics and weight watchers to restrict it because of the use of potatoes and cornflour. Tips to make healthy lauki kofta curry. 1. The koftas tend to crumble if you boil them too much in the gravy. So, it's better to add them just before you're ready to serve them. 2. Do not grate the bottle gourd in advance as it will turn black. 3. You can add little sugar if you wish to. Enjoy healthy lauki kofta curry recipe | Indian lauki ka kofta | non fried bottle gourd kofta curry | healthy sabzi | with step by step photos.

methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi | with 53 amazing images. methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi is an easy but vibrant chick pea curry, which is sure to thrill your taste buds! Learn how to make fenugreek leaves with chickpeas. To make methi chole, combine the kabuli chana, chana dal, soda, little salt and 2½ cups of water in a pressure cooker, mix well 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, add the cloves, cardamom, bayleaves and cinnamon and sauté on a medium flame for 30 seconds. Add the prepared onion paste and sauté on a medium flame for 5 to 7 minutes. Add the prepared tomato paste, turmeric powder, chilli powder, coriander powder, asafoetida, dried mango powder and garam masala, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the fenugreek leaves, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the cooked kabuli chana along with the water, sugar, salt and ½ cup more of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the fresh cream and mix gently. Serve hot. The combination of pleasantly bitter fenugreek leaves with nutty chick peas, flavoured awesomely with an onion paste, tomato paste and spice powders, makes this fenugreek leaves with chickpeas a wonderful match for both rice as well as rotis or parathas. The nice blend of textures, the traditional flavour and appetizing aroma of this easy Indian chick pea curry make it truly irresistible. It will be enjoyed by the whole family, and can be served with rice and dal or any Indian bread. If you like chickpeas with methi Indian sabzi, then you can also try other recipes with methi like Methi Palak Paneer Subzi or Methi Palak Aur Makai ki Roti. Tips for methi chole. 1. Kabuli chana has to be soaked for 8 hours. So plan for it in advance. 2. The kabuli chana for this recipe should be well cooked and not mushy. 3. Saute the fenugreek leaves, onion paste and tomato paste for the said time to get rid of their raw smell. 4. The sabzi should not be very dry, nor have too much water. 5. We recommend using fresh cream and not homemade malai for this recipe. Fresh cream lends the perfect creaminess to the sabzi. Enjoy methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi | with step by step photos.

Bengal gram is abundantly used in Rajasthani cooking because it grows in plenty in the arid desert conditions. Besan made from Bengal gram is used to make rotis, gatta, mithai and also as a thickening agent for kadhi . Gatte ka Pulao is made on festive occasions when plain steamed rice is not served. As vegetables are not available throughout the year, cooked gattas are added to spice up this pulao, which is usually served with kadhi or plain curds .

ragda patties | chaat ragda patties | ragda recipe | ragda patties street food | with 60 amazing images. Ragda Patties, one of the most famous street foods of Mumbai, is a satiating snack that is loved by people of all ages. From being a street food, it has grown in stature to become a popular dish in many Indian restaurants all over the world. This tongue-tickling Ragda Patties treat is made of two components – crisp and succulent patties served with hot and spicy ragda. The ragda is made of cooked white peas in a spiced delicious gravy ; while the tava-cooked patties are made of mashed potatoes, perked up with a proper mix of desi spices. The ragda can be made spicy or mild, as per your taste. The patties are conveniently tava-cooked and not deep-fried. This gives them a nice mouth-feel, which is crisp outside and soft inside. In this Ragda Patties recipe, we have stuffed the patties with mint and coriander to give it a flavourful twist. Sometimes, it is also stuffed with soaked chana dal. You can come up with your own version with a different filling too! You can prepare the patties and the ragda beforehand. Assemble the chaat and top it with crunchy sev and onions just before serving. Serve Aam Lassi Slush or Watermelon Slush as an afters to this chaat. Enjoy how to make Ragda Patties recipe with detailed step by step photos below.

chana dal seekh kebabs recipe | Jain kebab | healthy tava chana dal seekh kebab | with 42 amazing images. These Jain chana dal and raw banana seekh kebabs are a delicious and nutritious dish that is made while following Jain dietary rules. Learn how to make Chana Dal Seekh Kebabs recipe | Jain kebab | healthy tava Chana Dal Seekh Kebab | Perfect chana dal seekh kebabs, made with the ideal proportions of chana dal, raw banana and chopped cabbage, excitingly flavoured with mint, green chillies and spice powders, can be served as a starter. The unique combination of chana dal and raw banana creates a delicious and nutritious seekh kebab. The protein-rich chana dal and fiber-rich raw banana in this dish help you stay healthy. These healthy tava chana dal seekh kebab are not only tasty but also very easy to make. Once the mixture is shaped around skewers, these chana dal seekh kebabs are typically grilled or pan-fried until golden brown, giving them a slightly crispy exterior while remaining soft and flavorful inside. The smoky, charred flavor from the grill elevates the taste of the kebabs, making them perfect for serving as an appetizer or snack. They can be enjoyed with mint chutney or yogurt dip and are ideal for parties or as a healthy alternative to meat-based kebabs. pro tips to make chana dal seekh kebab: 1. Allow the kebabs to cook slowly over medium heat to ensure they are cooked through without burning. 2. Add a sprinkle of chaat masala or some chopped cilantro for extra flavor. 3. You can prepare the kebab mixture in advance and refrigerate it overnight. 4. Serve chana dal seekh kebab on tava hot with green chutney. Enjoy chana dal seekh kebabs recipe | Jain kebab | healthy tava chana dal seekh kebab | with detailed step by step photos.

chapati rolls stuffed with potatoes recipe | rotis stuffed with potatoes | phulka stuffed with green peas and potatoes | with 36 amazing images. aloo stuffed chapati roll is a delicious and easy-to-make Indian snack that is perfect for any occasion. Learn how to make chapati rolls stuffed with potatoes recipe | rotis stuffed with potatoes | phulka stuffed with green peas and potatoes | Here, this winning combo of rotis stuffed with potatoes that comes together handy. A stuffing of potatoes and peas, flavoured with spice powders and lemon juice, is tightly rolled up inside chapatis and then cooked on a tava until they are golden brown to make a satiating and convenient snack. aloo stuffed chapati rolls are a great way to satisfy your hunger without the guilt. So next time you are looking for a delicious and easy-to-make Indian snack, give chapati rolls stuffed with potatoes a try. This is also a great way to make use of leftover chapatis. Pro tips for chapati rolls stuffed with potatoes: 1. Use fresh made chapatis or they will break during rolling if made the previous night. 2. You can make 1 1/2 cups mashed boiled potatoes the previous night and store in the fridge. 3. If you are serving it to kids for their tiffin box then reduce the spice in the potato stuffing. Enjoy chapati rolls stuffed with potatoes recipe | rotis stuffed with potatoes | phulka stuffed with green peas and potatoes |

Bengali matarsutir dal | healthy green peas dal | Bengali matar dal | Bengali green peas dal | with 18 amazing images. Bengali matarsutir dal is an authentic recipe originated from east of India which is very simple to make. You would definitely have used green peas as a part of your cooking, but now try this Bengali-style healthy green peas dal that is made exclusively with green peas and just a dash of common spices to pep it up. Learn how to make Bengali matar dal. To make Bengali matarsutir dal recipe, first you need to make a paste using basic spices like turmeric powder, garam masala, chilli powder, black peppercorns, cumin seeds, ginger and salt along with very little water. Once the paste is ready and green peas have been boiled it takes just 5 minutes to make this dal. In a deep non-stick pan heat little ghee and add green peas and balyeaf and sauté for about 2 minutes. Add the prepared paste and some water and cook for another 2 minutes. Cool slightly and blend using a hand blender till coarse so you can enjoy its mouthfeel. With just 88 calories and 2.6 g of fat, this Bengali green peas dal is truly a wise choice to control obesity and trim your waistline. Diabetic, heart patients, pregnant women, PCOD, cancer patients and even kids and senior citizens can enjoy this dal. Serve it with whole wheat phulkas or jowar roti and not rice to end up as a nourishing fare. This Bengali matar dal provides a good dose of protein as well. 5.1 g of protein per serving will help provide nourishment to your cells and tissues. It helps build muscle mass too. Protein has a high satiety value too so it keeps you full for long hours, which helps to achieve your weight loss target. The high amount of fibre (6.1 g / serving) this healthy green peas dal lends as an added boost for weight loss and maintaining heart health. Fiber always acts as a ‘broom’ to cleanse your digestive tract and keep constipation at bay. Enjoy Bengali matarsutir dal | healthy green peas dal | Bengali matar dal | Bengali green peas dal | with step by step photos.

paneer and corn sabzi | paneer and corn curry | cottage cheese and corn curry | with 27 amazing images. Rich and flavoursome, the paneer and corn curry is a sabzi worthy of a party menu. Corn and paneer are all-time favourites, which jack up the popularity of this paneer and corn sabzi instantly. paneer corn curry is flavoured with a rich and luscious paste of cashews, poppy seeds and taste-givers like ginger, onion and garlic. A wide assortment of spices also lend their magical touch to this paneer and corn sabzi, making it a rich and memorable treat. Nevertheless, although you need to prepare a paste and require quite a few ingredients, you will find the paneer corn curry is surprisingly easy and quick to make because the procedure is simple and the ingredients are all readily available. Notes on paneer and corn curry. 1. Add fresh cream. It provides a rich texture to the Paneer Corn curry recipe. If you want creamier paneer and corn curry then use more cream. If you do not like the creamy taste, then avoid adding cream. 2. Add the corn. Depending upon whether you have a corn cob or sweet corn kernels, you can choose any method from boiling the corn in a pressure cook, stove-top or microwave. The most convenient is buying fresh corn kernels from the local market when they are in season. 3. If making use of frozen cottage cheese which is firm, submerge it in hot water for 15 minutes before adding to the gravy. This improves the texture of the frozen paneer. You can also try other luxuriant subzis like the Subzi Pasanda and Subzi Ka Korma. Learn to make paneer and corn sabzi | paneer and corn curry | cottage cheese and corn curry | with step by step photos and video below.

paneer pakora | Punjabi style paneer pakora | paneer pakoda | how to make paneer pakora | with 28 amazing images Paneer pakora is a simple and easy snack. It is moist and soft on inside and crisp outside, unlike other pakora’s. paneer pakoda is made with simple and basic ingredients that are easily available in every household. We have first coated paneer in a dry powder masala which has carom seeds, chilli powder, garam masala , coriander-cumin seeds (dhania-jeera) powder, dried mango powder, (amchur)turmeric powder (haldi) and chaat masala as paneer has a bland taste. We did the process to make the dish even more flavorful and tastier. Once the paneer is coated we have dipped the flavoured paneer into the Bengal gram batter which is made with besan (bengal gram flour), chilli powder, turmeric powder (haldi), asafoetida (hing), hot oil, chopped coriander (dhania) and a pinch of baking soda. Once spiced paneer is dipped in the batter it is deep fried until it turns golden brown. Looking for a quick and easy evening snack or something to eat with a piping hot cup of tea on a rainy day? Pakoras are an ideal choice. Pakora also known as pakoda, pakodi, bhaji, bhajiya is originated from India. It is a deep fried snack, basically a fritter. It is found in restaurants and also sold by food vendors on the streets. Also, It is a famous Indian street food, found all over. Pakora is made by choosing a main ingredient like onion, potato, spinach,eggplant, cauliflower, corn etc. which is then dipped in Bengal gram batter and deep fried. Here we have used paneer which is loved by everyone Punjabi style paneer pakora is my personal favourite out of all the pakora’s. I usually make Punjabi style paneer pakora for my father-in law and husband for evening snack, they are a big fan of paneer pakoda’s and they have it with a cup of tea, it is a perfect combo. I also make it when last minute guests walk in as it is simple, easy and quick but also very mouth-watering and delicious and we can bet your guests would love it!! When making it for my kids, I sometimes cut two pieces of paneer and apply green chutney between them, add little cheese, batter coat and fry. My kids love it. Serve Paneer pakora with green chutney and tomato ketchup. Enjoy paneer pakora | Punjabi style paneer pakora | paneer pakoda | how to make paneer pakora | detailed step by step photos and video given below.