saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | with 38 amazing images. saagwala cheese kofta recipe is a perfect Indian sabzi for parties and occasions. Learn how to make saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | A tasty, simple recipe of cheese koftas tossed in a flavourful spinach-fenugreek gravy. These koftas are like soft creamy cheese balls that just melt in your mouth, in the greenest, creamiest palak gravy. Crisp outside and soft inside, these cheese and aloo koftas have the distinct flavour of kishmish which impart a richness that perfectly matches the gravy that dresses these koftas. The amazing cheese kofta with palak methi gravy is finger-lickingly delicious. Tips to make saagwala cheese kofta: 1. Make sure to deep fry the cheese balls 3 to 4 at a time, do not crowd much otherwise it will stick to each other. 2. Refresh the greens with cold water to retain its colour. 3. Do not discard the blanched greens water, you can use it to adjust the consistency of the gravy. 4. Add the koftas to the gravy just before serving, as they are soft and crumbly and cannot be simmered in the gravy for a long time. Enjoy saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | with detailed step by step photos.

Hot samosas topped with an innovative coconut kadhi, khajur imli ki chutney and green chutney. This spicy chaat is an any-timer, perfect for rainy evenings as well as hot summer afternoons.

paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | malbar paneer tikka roll | with 63 amazing images. paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | malbar paneer tikka roll | is an innovative idea which has an amazing blend of textures like succulence of paneer filling and flakiness of parathas. Learn how to make laccha paneer tikka roll. To make paneer tikka filling, In a deep bowl, add mustard oil, kashmiri red chilli powder, thick curds, garlic paste, ginger paste, turmeric powder, chilli powder, garam masala, chaat masala, besan, kasuri methi and salt and mix the marinade well using a whisk. Then add paneer cubes and coat the marination well using spatula. Cover with a lid and keep aside and let it marinate for 1 hour. Heat oil in a broad nonstick pan, add the marinated cubes of paneer and sauté for 8 to 10 minutes till it becomes golden brown evenly. Add sliced onions and capsicum jullienes and sauté for minute and keep aside. Transfer the stuffing in a plate, arrange the stuffing around the corners and in the centre place a steel bowl. Meanwhile, heat a piece of charcoal on an open flame , once burnt well place in in the steel bowl and immediately pour the ghee over it and cover the filling with a lid and keep aside for 3 minutes. Then remove the steel bowl with the charcoal and keep stuffing aside. Then to make laccha paneer tikka roll, make the malbar paratha. Then place a parchment paper on a clean and dry surface, place a paratha and apply 1 tbsp of green chutney and spread evenly. Place ¼th of the paneer tikka stuffing in the centre and spread it lightly. Place ¼th of the laccha onions and little chaat masala for sprinkling evenly over it and roll it up tightly. Repeat steps 1 to 3 to make 3 more paneer kathi rolls. Serve immediately. Paneer roll gets a makeover here. Rolled up into malbar parathas, paneer tikkas transform into a wholesome meal. These Indian paneer veg kathi roll can be enjoyed for an Indian party or had on-the-go while rushing to office! The flaky and crispy taste of multi-layered malbar paratha is what makes this Kolkatta paneer kathi roll a unique fare. The aroma and the flavours of the spices used in marination of paneer tikka filling is so intensely pleasurable that it is sure to attract kids to the dining table. A generous spread of laccha onions further intensifies the taste of Kolkatta paneer kathi roll. But do not forget to make fresh green chutney for these rolls to enjoy a restaurant style Indian paneer veg kathi roll. Laccha paneer tikka roll suits the fun taste of kids too! When in a hurry, you can buy readymade paneer. But if you have time on hand, you can make paneer at home the previous day too! Tips to make paneer kathi roll. 1. You can also use readymade malbar parathas made in advance. 2. Once wrap is made. Make sure you serve it immediately. 3. Make sure you do not use malai paneer. 4. You can make the paratha spiral and keep it in the freezer for 5 days and once ready to cook it you can thaw it, roll it and cook it. Enjoy paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | malbar paneer tikka roll | with step by step photos.

mushroom chana dal sabzi recipe | Maharashtrian style chana dal | mushroom bhaji | mushroom chana dal curry | with 35 amazing images. mushroom chana dal sabzi recipe is a delightful fusion of earthy mushrooms and protein-rich chana dal, creating a hearty and flavorful dish. Learn how to make mushroom chana dal sabzi recipe | Maharashtrian style chana dal | mushroom bhaji | mushroom chana dal curry | mushroom chana dal sabzi is a protein-packed Maharashtrian sabzi that combines the earthy goodness of mushrooms with the wholesome lentils of chana dal. It's a flavorful and satisfying meal that's also kind to your health. Chana dal is a rich source of fiber, aiding digestion and promoting gut health. Chana dal also provides essential vitamins and minerals like iron, folate, and potassium. Mushrooms add an umami depth to the dish, creating a savory and satisfying flavor profile. Serve this versatile mushroom bhaji as a subzi with hot parathas. pro tips to make mushroom chana dal sabzi: 1. Don't rush browning the onions. Take the time to caramelize them for a deeper, richer base flavor. 2. Don't limit yourself to button mushrooms. Experiment with different varieties of mushrooms for a textural and flavor variation. 3. Soaking the chana dal for at least 30 minutes ensures even cooking and a better texture. 4. A squeeze of lemon juice at the end of cooking can add a refreshing, tart note that cuts through the richness of the dish. Enjoy mushroom chana dal sabzi recipe | Maharashtrian style chana dal | mushroom bhaji | mushroom chana dal curry | with detailed step by step photos.

bhindi masala recipe | restaurant style bhindi masala | masala bhindi ki sabzi | with 33 amazing images. bhindi masala is a popular Indian dish that features okra as its main ingredient. Learn how to make bhindi masala recipe | restaurant style bhindi masala | masala bhindi ki sabzi | Okra, also known as lady's fingers, is a vegetable with a slimy texture when raw, but when cooked, it becomes tender and delicious. The simplicity of this dish, combined with the earthy flavors of the spices, makes it a beloved choice for everyday meals. bhindi masala recipe is a flavorful and popular Indian dish made with tender okra (bhindi) cooked in a rich and spicy onion-tomato gravy. The dish is a perfect combination of tangy, spicy, and aromatic flavors, making it a favorite in many Indian households. restaurant style bhindi masala is typically served with Indian flatbreads like tandoori roti, chapati, or naan, and can also be enjoyed with steamed rice or jeera rice. masala bhindi ki sabzi is a versatile recipe that can be adapted to different spice levels, making it a comforting yet vibrant meal. It is often garnished with fresh coriander leaves for an added touch of freshness. pro tips to make bhindi masala recipe: 1. You can add a small amount of sugar to help to balance the acidity of the dish and enhance the overall flavor. 2. If your bhindi becomes sticky while sautéing, then add 1 tsp lemon juice to it. 3. You can add a little fresh cream to make this recipe. The addition of fresh cream makes the gravy smooth and velvety, enhancing the mouthfeel. Enjoy bhindi masala recipe | restaurant style bhindi masala | masala bhindi ki sabzi | with detailed step by step photos.

A richly coloured, flavoured and textured punjabi curry.

A delicious dish that can be made in a jiffy! paneer and baby corn is tossed in colored peppers spring onions and tomato puree. The masalas enhance the flavors. Garnish with coriander and eat it hot!

Known by its various names world over the mushroom or Khumbh is also known as Dhingri in Punjabi cooking. Every cuisine has its version of a mushroom dish. If not traditionally used they have slowly been included in these cuisines. Mushroom does not require too much cooking time making a quick and easy to prepare vegetable. Mutter has been combined with mushroom in this delectable dish that uses curds, which gives it a tangy flavour. The cashew nut paste helps give the dish its lovely texture.

Parwal is one of our country’s lesser-known veggies but lends itself well to the cuisine of Western India, where it is generally cooked with an exciting blend of spices. In this mouth-watering Parwal aur Aloo ki Sukhi Subzi, the parwal is cooked into a dry subzi along with the versatile potato. A unique masala mixture that combines tomatoes, coconut and spices gives this subzi a zesty rush of flavour, which pulls it to the top of the popularity chart. This spicy and tangy subzi is sure to be enjoyed by young and old, even kids! Take care while preparing the parwal. The pointed gourd has seeds, which must be removed. The slices should also be of a medium size, neither too thick nor thin – this will ensure that it gets cooked evenly and absorbs the flavours well. Hariyali-Parwal is another variant of cooking parwal, it is with gravy and can be enjoyed with rotis as well as rice .

Jalfrazie is a combination of veggies flavoured with a sweet and sour gravy. The usp of this recipe however is the brown rice. Since it is not milled, its outer covering or bran that is rich in fibre is kept intact, making it a healthy and diabetic-friendly ingredient. It is good for weight-watchers too. Brown rice requires more water and takes more time to cook as compared to normal rice and so you need a little patience while preparing this recipe. Yet, believe me; every minute spent is worth the effort!

The spiced up mushroom with its perfect bite size - an ever-popular choice.

chana palak recipe | chole palak | palak chole | chickpeas with spinach | spinach and chickpea curry | kabuli chana aur palak ki sabzi | with 25 amazing images. chana palak recipe is made differently using brinjal and spinach which is normally not added to chole. This is not a traditional chole recipe but a North Indian style chole palak. With a completely different gravy prepared with an assortment of spices, onion paste and a special brinjal-tomato paste, this palak chole sabzi preparation has a lingering flavour and irresistible texture, which will make you want to have another serving or two for sure! Some interesting tips for chana palak recipe. 1. Once the oil is hot, add brinjal pieces. Though you won’t be able to make out the distinct flavour of brinjal in the chana palak recipe, if you dislike or do not have it handy then feel free to skip it. 2. You can even make use of ghee to prepare palak chole recipe. 3. Add dried mango powder. Alternatively, you can make use of anardana powder, chaat masala or fresh lemon juice for that sour hint. 4. Add spinach. You can also make use of baby spinach if available. Try out this amazingly luscious preparation of kabuli chana aur palak ki sabzi, and you will classify it into top class! Serve hot with Naan, Biryani, Phudina Raita and Gajar da Achaar for a complete meal experience. Enjoy chana palak recipe | chole palak | palak chole | chickpeas with spinach | spinach and chickpea curry | kabuli chana aur palak ki sabzi | with step by step photos and video given below.

Try these delicious parathas that score high on nutrition too. An assortment of chopped vegetables and spices are stuffed into the paratha and cooked until done. All you need is a pickle and some curd to go with it.

paneer onion stuffed paratha recipe | pyaaz paneer ka paratha | stuffed paneer onion paratha | with 33 amazing images. pyaaz paneer ka paratha is a delightful and nutritious Indian flatbread stuffed with a flavorful filling of onions and paneer. Learn how to make paneer onion stuffed paratha recipe | pyaaz paneer ka paratha | stuffed paneer onion paratha | Craving a savory and satisfying breakfast or lunch? Look no further than paneer onion stuffed paratha! pyaaz paneer ka paratha is a delicious and flavorful paratha stuffed with a mixture of grated paneer, finely chopped onions, and a blend of aromatic spices. This popular flatbread is bursting with flavor and nutrients. The star of the show is paneer, offering protein for a sustained energy boost. Finely chopped onions add a delightful crunch and subtle sweetness, while a touch of spice awakens your taste buds. Encased in a flaky, layered dough, each bite of stuffed paneer onion paratha is a delightful combination of textures and flavors. Serve hot with yogurt, pickle, or a side of fresh salad for a delicious and satisfying meal. pro tips to make paneer onion stuffed paratha: 1. Aim for a dough that's similar to chapati dough. It should be pliable and easy to roll out without tearing. 2. Don't just crumble the paneer; grate it for a finer texture that blends well with the onions and spices. 3. Ensure the stuffing is dry. Excess moisture can make the paratha soggy. 4. Cook the paratha using ghee or butter for the richer flavour. Enjoy paneer onion stuffed paratha recipe | pyaaz paneer ka paratha | stuffed paneer onion paratha | with detailed step by step.