The buttery taste and luscious mouth-feel of the gravy makes Vegetable Makhanwala an ever-popular favourite. It is an item that features on the menu of most restaurants and in wedding spreads as well – and has earned a good share of fame across the world. Here we present Vegetable Makhanwala with a few Jain-friendly twists. We have done away with root veggies and used cabbage instead of onions. The result is a recipe that is as good as the original but absolutely acceptable for Jains. Enjoy this yummy vegetable preparation with phulkas , rotis or naanJain Pav Bhaji and the French Beans Foogath .

palak corn sabzi recipe | Punjabi palak corn | healthy spinach corn curry | with 30 amazing images. palak corn sabzi is a Punjabi sweet corn palak curry. Learn how to make Punjabi palak corn. The palak corn sabzi is a mellow preparation of nutrient-rich spinach and sweet corn. These two star ingredients complement each other well not just in flavour and texture, but in looks too. The corn kernels in spinach corn curry look like shiny pearls laid on bright green silk, kindling one's appetite both through the aroma and visual appeal. palak corn sabzi is good for the heart. Sweet corn is rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in the body and in turn promote heart health. Pregnant women should turn to palak corn sabzi. Sweet corn is good for pregnancy as high folate content and antioxidants - lutein is good for the foetus. Enjoy palak corn sabzi recipe | Punjabi palak corn | healthy spinach corn curry | with step by step photos.

matar paneer butter masala recipe | restaurant style mutter paneer butter masala | Punjabi paneer matar | with amazing 35 images. matar paneer butter masala recipe is a masala paste sautéed in butter is further perked up with spice powders, tangy tomato, milk, cream and other ingredients to form a rich gravy that holds the star ingredients – mutter and paneer. Having a meal in any Indian restaurant serving naan, then you will find the popular restaurant style mutter paneer butter masala as one of the best selling Punjabi sabzis. In mood for some restaurant style cooking? Here we have a perfect recipe to give a kick to your taste buds which is restaurant style mutter paneer butter masala. The rich hue, strong aroma and irresistible taste of this Punjabi paneer mutter will make you addicted to it! The appearance, taste and mouth-feel of this subzi are similar to what you get in restaurants, mainly due to the special paste used for the gravy! The procedure and preparation may take a while, but the outcome and the taste of the dish is heavenly!! To make matar paneer butter masala recipe, the first step is to prepare onion paste. To prepare onion paste, blend onion, cashewnuts, garlic and ginger together into a smooth paste and keep aside. Further, to proceed take butter in a non-stick pan, add prepared onion paste and cook it. Once cooked, add Indian spices such as Kashmiri red chilli powder, cumin seed powder and garam masala along with dried fenugreek leaves and water to cook all the masalas and prevent it from burning. Further, add tomato pulp which gives tanginess to our sabzi. To balance the tang we have added honey, if you do not have honey, add sugar or jaggery. Add milk and fresh cream which will provide richness and creaminess to our Punjabi paneer matar and also a eye appealing color. Also, add corn flour to thicken the gravy a little. Lastly add green peas and paneer, mix everything well and cook. You can also deep fry of shallow fry paneer to give it a better flavor. Serve restaurant style mutter paneer butter masala immediately. Peas and cottage cheese are a made-for-each other duo, whatever be the style of preparation. A seemingly elaborate but actually easy recipe, matar paneer butter masala is an ideal accompaniment for rotis and jeera rice too. Relish this matar paneer butter masala hot and fresh, with your favourite rotis or parathas. Lachha Paratha is a perfect match. Enjoy matar paneer butter masala recipe | restaurant style mutter paneer butter masala | Punjabi paneer matar | recipe with detailed step by step photos and video below.

veg Frankie recipe | Mumbai street food veg Frankie | veg Frankie step by step | with 30 amazing images. The Veg Frankie of Mumbai is now so famous that you can find Frankie stalls all over the country – in parks and beaches, on the street and in food courts. A satiating snack that can be relished even on-the-go, the veg frankie is made by rolling up a tongue-tickling potato mixture inside roti wraps. veg frankie is one of Mumbai’s most famous roadside foods and its a very appetising experience to watch the Frankie-wala deftly preparing one. The rotis are made beforehand, but cooked again with butter before making the veg frankie. It’s not just the masaledar potato mixture that makes the Frankie so tasty but also the crunch of onions and the tangy masala water that’s sprinkled on it. Every single ingredient – from the butter-cooked rotis to the tangy water, the crunchy onions and zesty Frankie masala – contributes to the flavour of the Mumbai style veg Frankie. I would like to suggest to some tips to make the perfect veg Frankie recipe. 1. Mash the potatoes well with a potato masher or with your hands before you put them in a non stick pan. 2. It is advisable to use lightly cooked rotis with golden brown spots. Overcooked rotis will taste awful. 3. Wrap a tissue paper or aluminium foil around the frankie to seal it and to be able to hold it. Follow this authentic veg frankie recipe to recreate the magic in your own kitchen. There are many more variants of this versatile and handy snack, including Jain, Schezwan and Cheesy versions. Try other famous roadside treats like the Vada Pav or Schezuan Chopsuey Dosa. Enjoy veg Frankie recipe | Mumbai street food veg Frankie | veg Frankie | with detailed step by step photos and video below.

cauliflower stir fry recipe | gobi fry | gobi tomato sabzi | with 29 amazing images. cauliflower stir fry recipe | gobi fry | gobi tomato sabzi is a quick and easy recipe which can be served within 20 minutes. Learn how to make gobi fry. To make cauliflower stir fry, boil enough water in a deep non-stick pan, add the cauliflower florets, turmeric powder and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Drain and keep aside. Heat the oil in a broad non-stick pan, add the ginger-garlic paste and green chillies and saute on a medium flame for 1 minute. Add the chilli powder, dried fenugreek leaves, garam masala and tomatoes and cook on a medium flame for 2 minutes. Add the cauliflower, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately. As soon as you taste this gobi fry, you are sure to wonder how a sober vegetable turned into such an exciting ingredient! The magic is all thanks to the classic flavour bestowed by kasuri methi, with a little help from tomatoes and coriander too. You are also sure to notice the presence of coriander in this recipe, as it is used in much higher quantities as a key ingredient rather than as a standard garnish. Of course, we cannot forget the aromatic presence of ginger, garlic and green chillies along with garam masala in gobi tomato sabzi. Despite the exotic flavour and texture, the best part is that this cauliflower stir fry can be made easily with readily available ingredients. So, go ahead and give it a shot right away! Tips for cauliflower stir fry. 1. While cooking cauliflower with salt and turmeric powder, they should only be parboiled and not cooked completely. They need to maintain their crunch. 2. Serve gobi tomato stir fry with bajra roti. Enjoy cauliflower stir fry recipe | gobi fry | gobi tomato sabzi | with step by step photos.

hara bhara kebab on tava recipe | healthy hara bhara kabab | spinach and green peas cutlet | with 32 amazing images. hara bhara kabab is a popular North Indian dish that is high in nutrition and taste. Hara bhara means ‘loaded with greens.’ Learn how to make hara bhara kebab on tava recipe | healthy hara bhara kabab | spinach and green peas cutlet | This spinach and green peas cutlet uses only green-colored vegetables and herbs, such as spinach, green peas, and cilantro. Hence, they are named hara bhara kabab. Packed with the goodness of spinach, green peas, and corn and the exquisite flavors of the most exotic Indian spices. These easy healthy hara bhara kabab are hearty, healthy, and are sure to satisfy the palate. Ready in under 35 minutes when made from scratch. My version of frying with minimal oil on the skillet is healthy and pretty tasty as well. spinach and green peas cutlet is really nutritious and satisfying. Serve them with green coriander chutney, ketchup, or any of your favorite dip. Tips to make hara bhara kebab: 1. If you feel difficulty to shape the kebabs, then you can add little oats flour for binding instead of breadcrumbs. 2. Do not press the kebab while cooking on tava otherwise it will lose its shape and become flat. 3. Straining chana dal is very important because if the mixture has too much water, it will not hold its shape when formed into kebabs. Enjoy hara bhara kebab on tava recipe | healthy hara bhara kabab | spinach and green peas cutlet | with detailed step by step images.

paneer makhmali sabzi | Punjabi paneer makhmali | paneer makhmali curry | with 20 amazing images. This aromatic paneer makhmali sabzi gets its characteristic green colour and fresh flavour from a marinade of coriander, mint and green chillies. Punjabi paneer makhmali has a tasty marinade made of coriander, pudina, cashew nuts, curds, onion and spices. Notes on paneer makhmali sabzi. 1. Add chopped mint leaves. The refreshing flavor of pudina gives the perfect zing to the paneer makhmali recipe. 2. The addition of cashews and curds to the marinade imparts a rich flavour and creamy texture to the paneer, giving this paneer makhmali sabzi a luxurious feel. 3. Add 1 tbsp lemon juice. It will prevent the coriander-mint paste from turning dark and stay fresh and vibrant green. Like most preparations of paneer, it is important to serve the paneer makhmali fresh and hot, while the paneer remains soft and succulent. Serve paneer makhmali hot with parathas or butter naan. Learn to make paneer makhmali sabzi | Punjabi paneer makhmali | paneer makhmali curry | with step by step photos below.

baingan bharta | baingan ka bharta | roasted eggplant stir fry | aubergine bharta | with 19 amazing images. Roasted, peeled and mashed, the brinjals transform into an aromatic ingredient perfect to create this traditional Punjabi subzi. Cooked along with tangy tomatoes and pungent ingredients like onions, ginger and green chillies, Baingan Bharta is an accompaniment that goes equally well with rotis and rice, making you have much more of the main course! Take care to cook the brinjals well till the skin chars and starts curling, ready to be peeled. Enjoy how to make Baingan Bharta recipe with detailed step by step photos and video below.

aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with 31 amazing images. aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato is a simple everyday sabzi is many Indian households. Learn how to make Punjabi style aloo bhindi fry. To make aloo bhindi, heat the oil in a deep non-stick pan, add the potatoes and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same non-stick pan, add the bhindi and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, ginger paste and garlic paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coriander powder, chilli powder, garam masala, turmeric powder, asafoetida, dry mango powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the sautéed potatoes and bhindi, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the fresh cream, coriander and dried fenugreek leaves and mix gently. Serve hot. Who doesn’t like the combination of aloo and bhindi? Combining it with potatoes makes ladies finger appealing even to little kids! Here is one way to cook the duo in a flavour-packed Punjabi style aloo bhindi fry which is perked up with a range of common but dynamic ingredients, which give a really awesome flavour and nice mouth-feel to the subzi. Fresh cream makes the Indian aloo bhindi ki sabji richer, while peppy spice powders and dried fenugreek leaves give it an appetizing aroma and tongue-tickling flavour. Serve stir fried okra and potato hot with rotis. Try other bhindi recipes like Dahi Bhindi ki Subji or Stuffed Bhindi with Paneer. Tips for aloo bhindi. 1. Always go for medium diameter ones, not too long, because bulgy lady's finger has very big seeds within, which spoil the delicacy of this vegetable. 2. Always sauté the aloo and bhindi on a medium flame, so they cook uniformly without turning dark brown. 3. Prefer to crush the fenugreek leaves before adding. This helps to lend the perfect flavour. Enjoy aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with step by step photos.

Aloo Frankie recipe | how to make aloo Frankie | Mumbai street food Aloo Frankie | potato Frankie | with 30 amazing images. Our very own roll, from the streets of Mumbai, the Aloo Frankie is the perfect snack for everyone! Aloo Frankie is exciting, super tasty, filling and easy to make – name your need and it will fit the bill. The chatpata, spicy taste of the Mumbai street food Aloo Frankie makes it an ideal street food, the best accompaniment to friendly banter. While the potato stuffing makes it filling, the onion masala mixture and masala water give it the tongue-tickling taste and classic crunch. I would like to suggest to some tips to make the perfect Aloo Frankie recipe. 1. Mash the potatoes well with a potato masher or with your hands before you put them in a non stick pan. 2. It is advisable to use lightly cooked rotis with golden brown spots. Overcooked rotis will taste awful. 3. Wrap a tissue paper or aluminium foil around the frankie to seal it and to be able to hold it. We show you the 4 detailed steps of the main parts of making the aloo Frankie. 1. Making the masala water 2. Making the onion masala mixture 3. Chillies in vinegar mixture for Potato Frankie. 4. Stuffing for Aloo Frankie. This filling snack of Aloo Frankie can be easily made at home, and you can even pack it in the kids dabba for school or office. You can also alter the spice levels to suit kids or elders, as required. Enjoy it hot or cold, at home or on-the-go, in any case you are sure to love the Aloo Frankie! Try our other recipes for wraps and lose yourself in the joy of biting into a sumptuous Indian and International flavours. Enjoy our Aloo Frankie recipe | how to make aloo Frankie | Mumbai street food Aloo Frankie | potato Frankie | with detailed step by step photos and video below.

oats moong dal tikki recipe | moong dal tikki with oats | healthy oats moong dal tikki | with amazing 23 pictures On a diet or wanting to eat super healthy Indian snack? We have one of the tastiest healthy recipe which would give a treat to your taste buds in Oats moong dal tikki!! It is extremely easy and quick to make. We have used no complex but all easily available ingredients in making the recipe. Healthy oats moong dal tikki is also a easy way to add oats to your diet, as some people do not like the taste of oats. Oats Moong Dal Tikki is a fibre and protein rich recipe!! We have made it using yellow moong dal with we have boiled and coarsely crushed in a blender, further we have added oats which are full of fibre and make the recipe healthy, some fresh curds, onions for enhancing taste, green chillies for some spice and some Indian masala's which include chat masala for tanginess, garam masala, red chilli powder and turmeric. All these ingredients are mixed together, rolled in tikkis and cooked on tava with 1/8 tsp of oil . Make sure you press the moong dal tikki with oats properly and cook them on a medium flame or they might remain uncooked!! To make perfect oats moong dal tikki make sure while boiling the dal, you do not over boil it as the recipes needs you to grind it into a course paste. If you over boil the dal, you’ll get a runny paste and the texture of the tikki would be lost and it will also get difficult for rolling of the tikki’s. This moong dal tikki with oats recipe makes a perfect evening snack, or a starter recipe too!! The tikki's are luscious and full of flavours!! This tikki's are quite filling and you can also use them to make your burgers and can end up making a snaky meal!! Serve the healthy oats moong dal tikki immediately with healthy green chutney!! Enjoy oats moong dal tikki recipe | moong dal tikki with oats | healthy oats moong dal tikki | with detailed step by step photos and video below.

corn paneer sabzi recipe | Indian sweet corn paneer bhaji | makai paneer sabzi | sweet corn and cottage cheese sabzi | with 18 amazing images. corn paneer sabzi recipe | Indian sweet corn paneer bhaji | makai paneer sabzi | sweet corn and cottage cheese sabzi is a quick yet awesome in taste. Learn how to make makai paneer sabzi. To make corn paneer sabzi, heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the green chillies, sweet corn kernels, paneer, coriander, turmeric powder, sugar, garam masala, salt and 2 tbsp of water and cook on a medium flame for 2 to 3 minutes, while stirring gently. Serve hot with rotis or parathas. If you wish to break away from the standard potato-based sabzi, try this Indian sweet corn paneer bhaji with Indian breads! Soft and succulent paneer pairs extremely well with crunchy and sweet corn. When you have time on hand, try making paneer at home. This combination is further made more appetizing by the use of handful of Indian spices. Try this sweet corn and cottage cheese sabzi after a tiring day as a quick time saver. Though this makai paneer sabzi looks very simple and easy to make too, but it tastes very intense and you will experience a burst of flavour in every bite. Tips for sweet corn paneer sabzi. 1. Capsicum cubes would be a flavourful addition in this sabzi. You can add and sauté it after the onions. 2. This bhaji can be used as a stuffing for wrap. Spread green chutney on a roti, place the stuffing and roll. Enjoy corn paneer sabzi recipe | Indian sweet corn paneer bhaji | makai paneer sabzi | sweet corn and cottage cheese sabzi | with step by step photos.

vegetable hariyali recipe | veg hariyali | sabzi hariyali | restaurant style vegetable hariyali | with 32 amazing images. vegetable hariyali is a Punjabi style sabzi made with mixed veggies in green gravy. Learn how to make restaurant style vegetable hariyali. The moment we think of hariyali, we think of a green gravy made of coriander and green chillies. But, in this Punjabi sabzi hariyali, the hariyali base comes from a combination of spinach and mint leaves, which gives the sabzi a really fabulous taste and vibrant aroma, not to forget its classic greenish hue. To make vegetable hariyali, make a paste of spinach, mint leaves, green chillies, garlic and turmeric powder without using water. Diagonally cut mix veggies, boil them and keep ready. Heat butter and saute capsicum for a minute. Add hariyali paste and cook for 1 minute. Add the milk, fresh cream, garam masala and salt, mix well and cook on a medium flame for 2 minutes. Add the mixed vegetables, mix well and cook on a medium flame for 2 minutes. Your vegetable hariyali sabzi is ready! Although this sabzi hariyali has a wide assortment of veggies, with different flavours and textures, the addition of capsicum is quite noticeable because of its unique crunch and mildly spicy taste. The use of milk and cream makes the veg hariyali quite rich and luscious, while garam masala gives it a strong aroma and a spicy taste. Tips for vegetable hariyali. 1. Since the spinach is blanched, do not over cook it, else you might lose the bright green colour. 2. Do not miss out on adding fresh cream, as it gives a smooth creamy texture and flavour to the sabzi. Enjoy vegetable hariyali recipe | veg hariyali | sabzi hariyali | restaurant style vegetable hariyali | Also do try other Punjabi roz ki subzis like Subz Do Pyaza and Rajma .

chana dal fry recipe | North Indian chana dal tadka | easy chana dal masala | how to make Punjabi masala chana dal | with 32 amazing images. chana dal fry recipe | North Indian chana dal tadka | easy chana dal masala | how to make Punjabi masala chana dal | is a simple dal full of flavours and aroma of Indian masalas. Learn how to make Punjabi masala chana dal. To make chana dal fry, soak the chana dal in enough hot water for 1 hour. Drain well. Combine the soaked chana dal, turmeric powder and 2½ cups of water in a pressure cooker, mix well and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Whisk the dal using a whisk. Keep aside. Heat the oil in a deep non-stick pan, add the cumin seeds, asafoetida, garlic, ginger and green chillies and sauté on a medium flame for 1 to 2 minutes. Add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, chilli powder, coriander powder, garam masala, dried mango powder and 2 tbsp of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the dried fenugreek leaves, salt, whisked dal, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the coriander and mix well. Serve hot. Nourishing and tasty, the easy chana dal masala is one of the basic recipes made in the northern states of India. Like most Punjabi recipes, this dal also makes use of loads of finely chopped garlic, ginger, green chillies, onions and tomatoes. However, Punjabi masala chana dal tastes really awesome and unique, thanks to the apt combination of spices and dried fenugreek leaves. Amchur powder, though used in a small quantity, gives a pleasant tang to the dal. This North Indian chana dal tadka is a wonderful accompaniment to rice and Indian breads like rotis or parathas and rice. A bowl of kachumber, masala papad and a tall glass of chaas would complete a North Indian thali. Enjoy it hot and fresh! Tips for chana dal fry. 1. It is important to soak this dal in hot water as mentioned in the recipe, to ensure easy and complete cooking. 2. Try not to whisk it very smooth. You will enjoy the mouthfeel of cooked chana dal. You can also try other bacic dal recipes like Basic Toovar Dal or Basic Urad Dal. Enjoy chana dal fry recipe | North Indian chana dal tadka | easy chana dal masala | how to make Punjabi masala chana dal | with step by step photos.