Potato Cheese Sandwich | Kids Tiffin Box Recipes

Potato sandwich

Potato Cheese Sandwich | Kids Tiffin Box Recipes

Cheesy sandwich recipe

This potato cheese sandwich makes a great tiffin box idea. My 4 yrs old kid loves this sandwich in his tiffin box. Kids love cheese. Even we adults do love cheese. But because of fat concern we do just avoid this. But you can have this once or twice in a week. I also make potato spinach sandwich, pizza sandwich, chocolate sandwich for his tiffin box. And for a mom, happiness is when tiffin box is empty. That’s too dramatic 😉 . But yes we all want to see that child is enjoying his food. If kid is fussy eater like mine, it’s always a headache to think about interesting tiffin box ideas. So whenever my kid is happy with any dish, I feel like sharing on blog so that I can help other moms.

Though every kid has different taste and food habit, we can always try changing and inducing more healthy food habit. I have shared one more recipe of party appetizer veg seekh kabab, paneer corn seekh kabab, potato lollipop, potato bites for kid’s tiffin box , Cheesy potato croquettes recipes. And the good news is that you can prepare the mixture and refrigerate them. In morning you can just fry them or shallow fry them and make sandwich/ burger of them. Or even you can give them as finger foods. These are healthy as made from green vegetables, potatoes and cheese. So it will keep our child full for longer.

Other Kid’s Tiffin Box Ideas

I will mention here what are the other items I do give my child in his tiffin box. With age you can try more recipes. These are basically finger foods for age group 2 yrs to 5 yrs (kids and toddlers).

My kid is very fond of parathas. So I do try to give variation in that. I make aloo paratha, gobi paratha, lachha paratha, methi paratha, paneer paratha, dal paratha. Dal paratha I make because he doesn’t like dal but he likes paratha. So I knead flour in cooked dal and make paratha with that dough. In this way he gets nutrition of lentils as well. Similarly I try to stuff vegetables and paneer in paratha. And he enjoys such food. So I’m happy too. While making paratha for my kid, I use ghee instead of refined oil. Ghee is very essential for bone health and brain development of kids.

You can also give idli, dosa, other savory crepes and pancakes, poha, upma, vermicelli upma (gives feel of maggie). In many schools junk foods are not allowed in tiffin box in order to develop healthy eating habit. So you can not give maggie, pasta, pizza etc in tiffin box. So in place of maggie use substitute like vermicelli and add different veggies to it. Read my vermicelli upma and try adding vegetables you think your kid would love. Minimize or remove chilli powder/ green chilli from recipe.

I will share other easy and healthy tiffin box recipes soon. Stay updated and subscribe via email to get direct update in your mailbox.

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Potato Cheese Sandwich

Potato Cheese Sandwich

This is an easy potato sandwich recipe which is easy to make and makes a great tiffin box for kids.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: Indian
Keyword: Kids recipes, sandwich for kids, Stuffed breads, tiffin box ideas for kids
Servings: 2 Sandwiches
Author: Ipsa Faujdar

Ingredients

For Stuffing

  • 2 cheese slice
  • 2 med potatoes
  • 1 small onion finely chopped
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp chat masala
  • 1/2 tsp salt
  • 1 tsp lemon juice
  • 1 tsp coriander Leaves finely chopped

For Sandwich

  • 4 slice bread (white or multi grain)
  • 2 tbsp ghee
  • 4 tbsp green chutney (optional)

Instructions

  • Boil potatoes for 3 whistles or till cooked.
  • Remove skin and mash it completely. Add other ingredients mentioned above in ingredients list under stuffing category (except cheese slice).
  • Mix all ingredients and prepare the mixture.
  • Take 2 slice of bread and apply green chutney on one side of both slices.
  • place potato stuffing on one slice and then place cheese slice. cover it with 2nd bread. 
  • Aplly ghee on both outer side of bread sandwich and place on tawa or grill it in sandwich maker.
  • Grill till the bread turn light golden and crisp.
  • Sandwich is ready. Serve with green chutney or tomato ketchup.

Notes

While making for kids, don’t add chilli powder at all.
Also skip green chutney while making for kids.

How to make Potato Cheese Sandwich?

Boil potatoes. Peel off skin and mash it completely.

Add coriander powder, red chilli powder, chat masala, lemon juice, salt, onion, coriander leaves and mix them well. (skip red chilli powder for kids)

Apply green chutney on one side of both slices. Put stuffing on one bread and spread evenly.

Place cheese slice on potato stuffing. Cover it with 2nd slice of bread.

Cheesy potato sandwich

Apply ghee on bread and grill it or shallow fry on tawa till golden brown.

potato cheese sandwich for kids tiffin box

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Hyderabadi Bagara Baingan | Baby Egg Plant Curry

Hyderabadi Bagara Baingan
Hyderabadi Bagara Baingan

Bagara Baingan or Baghar-e-baingan is an eggplant curry which is typical to Hyderabad. That’s why this dish is basically known as Hyderabadi Bagara Baingan. The bagara baingan is a side dish with Biryani just like Mirchi ka salan and also other salan dishes.

This curry is different from regular onion and tomato curry paste. It’s so delicious and tangy in taste I’m planning to prepare my next bagara baingan tomorrow itself. I’m not exaggerating but this dish is just irresistible one.

Bagara baingan

I got this recipe idea of Hyderabadi Bagara Baingan from Nalini’s Cooking channel in one social media platform. I don’t remember if I have sticked to that recipe fully or not, but I learned the process and tried to replicate it. Just loved my bagara baingan. It goes best with steamed rice or plain roti or paratha.
I have tried this hyderabadi bagara baingan recently and I’m totally in love with this recipe. I love trying new recipes and sharing the best ones.

If you like this, also read my other recipes on blog like paneer tikka masala, sarson ka saag, palak paneer, matar paneer, dum aloo, rajma curry, dal makhani, rajasthani gatte ki sabzi.

how to make hyderabadi bagara baingan
egg plant curry

Hyderabadi Bagara Baingan

Bagara Baingan is a hyderabad delicacy prepared from aubergine or eggplants cooked in coconut and sesame seeds gravy.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Hyderabadi Cuisine, South Indian
Keyword: Easy main course, seasoned aubergine, South Indian Curry
Servings: 4 People
Calories: 170kcal
Author: Ipsa Faujdar

Ingredients

  • 500 gms aubergine or baby eggplants
  • 3 tbsp refined oil

For Curry Paste

  • 3 tbsp sesame seeds
  • 4 tbsp peanuts
  • 3 tbsp dessicated coconut
  • 1 tbsp tamarind paste
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 7- 8 dried red chillies

For Gravy

  • 1/2 tsp cumin seeds
  • 1/2 tsp fenugreek seeds
  • 6 – 8 curry leaves
  • 1 onion finely chopped
  • 1 tbsp coriander leaves finely chopped
  • 3 tbsp mustard oil
  • 1 tsp salt or as per taste
  • 1 tbsp ginger garlic paste

Instructions

  • Wash and clean eggplants properly. Vertically slit into quarters but make sure not to cut them completely. Don’t remove the crown of brinjals.
  • Shallow fry the egg plants till it is cooked. Don’t over cook them. 
  • Stir occasionally and make sure they are intact and not broken.

Making Curry Paste

  • Dry roast all ingredients mentioned in ingredients list under curry paste. (except tamaring)
  • If you have dry tamarind, soak it in hot water for 15 minutes.
  • Transfer to a blender and blend it to smooth puree.
  • Curry paste for bagara baingan is ready.

Preparation of Curry

  • Heat oil in a pan. add cumin seeds and let it splutter. add fenugreek seeds, curry leaves.
  • Then add finely chopped onion. saute till onion translucent.
  • Add prepared curry paste and stir well. Season with salt.
  • Add 1 cup water and cook for 5 minutes or till it’s cooked and leaves oil on surroundings 
  • Add fried brinjals to gravy and simmer for 3 – 4 minutes.
  • Garnish with chopped coriander leaves and serve hot.

How to make bagara baingan or egg plant curry in Hyderabadi Style

Wash and clean brinjals or baby eggplants. Make vertical slits till half length.

Heat 3 – 4 tbsp oil in a pan. Shallow fry brinjals till it’s cooked. Remove from pan and keep aside for use.

Making curry paste for bagara baingan

Dry roast coriander seeds, cumin seeds, red chilli till for a minute.

spice mix for bagar baingan

Dry roast peanuts, dessicated coconut, sesame seeds one by one till golden brown.

coconut for bagara baingan

Transfer all contents to a blender

Add soaked tamarind to the blender.

egg plant curry

Blend it to a fine paste.

egg plant curry hyderabadi style

Preparing gravy for bagara baingan

Heat oil in a pan or kadai. Add cumin seeds, fenugreek seeds (methi seeds), curry leaves, ginger garlic paste.

add finely chopped onion and saute till translucent.

bagara baingan curry gravy

Add prepared curry paste and mix well.

hyderabadi eggplant curry

Add water and season with salt. Simmer for 5 minutes till it’s cooked.

hyderabadi curry

Now add shallow fried egg plants to the gravy.

hyderabadi eggplant gravy

Simmer for 5 minutes more till brinjals soak flavours of gravy.

Curry is ready. Garnish with fresh coriander leaves and serve hot.

eggplant curry
bagara baingan curry

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Restaurant Style Palak Paneer Recipe

Palak Paneer Recipe

Palak Paneer Recipe Restaurant Style

Palak paneer recipe restaurant style

Palak paneer as the name says it all, the hero ingredients are palak or spinach leaves and paneer or Indian cottage cheese. This is one of the most loved dish in India. This belongs to North Indian cuisine but it’s not restricted to only North India. I love making this as many time as you ask . This is super healthy dish as well.

Protein rich Palak Paneer

Winters is a season when we get maximum green leafy vegetables. And you get all nutrition from these healthy super foods. Spinach or palak is a source of protein and iron. I use homemade paneer for any such dish I make. Read my post on how to make paneer at home in 15 minutes.

This is such an easy recipe, I just love this super yummy palak paneer. When we crave for palak paneer, we normally prefer to order from restaurant. The reason may be time factor and taste also. But trust me you make this recipe once at home, you will love to make this healthy dish every time. I do make this at home only every time I feel to have some delicious palak paneer restaurant style or dhaba style. More than anything, you will make best quality dish.

Look at the color and texture. I’m totally in love with my palak paneer.

It’s just like some other curry preparation but only exception is blanch palak and puree it. Then add to the curry paste. Shallow fry paneer cubes and mix them to the gravy. It doesn’t take extra 10 minutes than regular curry preparation. I do take extra 20 minutes since I make that to prepare my paneer cubes at home.

Homemade Paneer
Palak Paneer Recipe
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5 from 1 vote

Restaurant Style Palak Paneer

Palak paneer is a healthy and delicious dish made from paneer cubes cooked in spinach based gravy.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Leafy Special, Main Course, Paneer Special
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, green leafy vegetables, Protein Rich Food, Spinach Recipes
Servings: 4 People
Calories: 380kcal
Author: Ipsa Faujdar

Ingredients

  • 1 cup paneer cubes
  • 2 bunch palak/ spinach leaves
  • 2 onion
  • 2 tomatoes
  • 5 garlic pods
  • 1 tbsp ginger garlic paste
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt

Instructions

Preparing Paneer

  • If you are using store brought paneer, dip them in warm water for 5 minutes to make them softer. After remove from water and keep on dry plate for 1 minute before frying.
  • Shallow fry the paneer cubes till it’s golden in color. Do in low flame.
  • Keep aside for further use.

Preparing Palak Gravy

  • Wash and clean palak leaves properly.
  • Blanch it in hot water for 3 – 5 minutes. Don’t over cook.
  • Strain out the leaves with help of a colander. 
  • Wash it with regular tap water to stop over cooking. This will retain the colour of green leaves.
  • Then squeeze out leaves lightly and put it in a blender.
  • Add 3 cloves of garlic, 1 green chilli and Puree it completely.
  • Now heat 4 tbsp oil in a pan and add finely chopped garlic.
  • Add finely chopped onion and saute till onion translucent.
  • Add ginger garlic paste and cook for a minute.
  • Then add all dry spices and mix well.
  • If required add 1 – 2 tbsp water and mix well.
  • Then add tomato puree and saute till it’s cooked completely and leaves oil.
  • Now add spinach puree to the pan and mix well.
  • Add 1 cup water and cook the mixture for another 3 – 5 minutes. 

Final Step of Palak Paneer

  • Once you see the spinach puree is cooked, add fried paneer cubes to it and cook for a minute or two.
  • Add a pinch of garam masala but this is optional. You may skip this step.
  • Palak paneer is ready. Serve with naan, roti or even with rice. 

Notes

Use fresh paneer for best result.
Keep it in warm water for 5 – 10 minutes to make them soft.
Don’t blanch paneer for more than 2 – 4 minutes.
After removing from hot water wash it immediately with cold water to stop excess cooking.
You can take soft and tender stems of spinach also. but cut them if it’s hard and tight one.
The gravy does not require any thickening agent like flour or cream. You can add cream in the end for taste. I have not added any cream in this recipe.
 
 

Well, while posting this recipe, I came across one palak paneer recipe on Swasthi’s Kitchen. In the recipe I liked how instead of blanching, she initially sauteed the spinach leaves and then pureed it. That is also a great idea. Saute with garlic and then puree that to a fine paste. I ll try this method next time.

How to Make Palak Paneer

Step I

Take Paneer cubes (home made or store bought) and shallow fry them till golden brown.

Take out and keep separately for further use.

Step II

Wash and blanch spinach leaves for 3 – 5 minutes.

Run fresh water on it to stop excess cooking.

Transfer to a blender. Add garlic cloves and green chilli along with palak.

Make a fine puree of this.

Step III

Heat oil in a pan. Add minced garlic and saute for a minute.

Add chopped onion, ginger garlic paste and saute till translucent.

Then add all spices mentioned in ingredient list and mix well adding a tbsp water.

Now Add tomato puree and mix well. Cook till it’s cooked and leaves oil in surrounding.

Season with salt. mix well.

Add spinach puree & add 1 cup of water and mix well.

Cook for another 3 minutes and then add garam masala.

Step IV

Now add fried paneer cubes to the gravy.

Mix well and cook for 2 minutes more.

Palak paneer is ready. Serve hot with roti or rice.

If you like this restaurant style palak paneer, then please read other similar posts Restaurant Style Paneer Tikka Masala, Punjabi Sarson ka Masala, Matar Paneer, Dum Aloo, Rajasthani Gatte Ki Sabzi, Rajma Masala, Bhindi Do Pyaza.

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Authentic Palak Paneer
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Paneer Tikka Masala | Restaurant Style

North Indian Paneer tikka masala

Paneer Tikka Masala Restaurant Style

Paneer Tikka Masala is one of the most loved paneer recipe in India. This is a rich and delicious dish. Since North India is famous for rich dishes, it’s more loved in North India. It’s one of my best dish till date. This is made by marinating paneer cubes and shallow frying them before adding to curry gravy. This dish is a perfect combination of spicy and creamy gravy with sauteed paneer and crunchy veggies.

Restaurant style Paneer tikka masala

Paneer or Cottage cheese has very special place in Indian vegetarian cooking. This is a versatile dairy product.  It tastes great in any form. You can use them for preparing appetizers, main course or even in desserts. Normally I make paneer at home for any such dishes. But for this recipe I have used store brought paneer. In fact one of our friend had started a dairy firm and these paneer were sample ones. Well, quality of paneer also matters in preparation of any such dishes. When paneer is fresh, it makes the dish more scrumptious.

Also read how to make paneer at home in 15 minutes if you wish to make fresh and soft paneer at home for this Paneer Tikka Masala.

Vegan Paneer Tikka Masala

If you are vegan, replace the paneer with tofu which are available in any super market. Tofu is made from soy milk and this is even healthier option and rich source of protein. Instead of paneer or even tofu, you can make theses tikka masala with cauliflower as well. Also use vegan curd for marination process.

So try this cauliflower tikka masala with same recipe and do share your feedback in comment box. I will also make and share my version of Vegan Cauliflower Tikka Masala soon.

Best combination with Paneer Tikka Masala

Paneer tikka masala is a curry base dish for main course. Paneer tikka makes an excellent appetizer for parties and special occasions. Paneer tikka masala goes best with tandoori roti. This will give you full satisfaction of restaurant style food. In case you don’t have tandoor, then also you can make them on stove top on direct flame. Apply ghee or butter on home made tandoori roti and serve them with this rich spicy paneer tikka masala. What a heavenly combination!! I ll share my tandoori roti on tawa soon.

How to make restaurant style paneer tikka masala

For me the magic was best quality of paneer and proper marination in blend of spices is most essential part of making tikka or tikka masala. For best result, you need to marinate paneer and veggies cubes in marination mixture (curd & spices) for more than 30 – 40 minutes. So this is not a quick recipe. You need to plan before you start. Adding gram flour helps in proper shallow frying process. else it will stick to the pan. Use non stick pan for making tikka if you are pan frying them.

marination mixture for paneer tikka
Marination Mix For Tikka
Paneer tikka marination

You can grill them or use microwave to make tikka. Another method you can put them in skewers for tikka. I shallow fried in pan so i have not used skewers.

North Indian Paneer tikka masala
How to make restaurant style Paneer Tikka Masala

Also read other North Indian food like matar paneer, kashifal sabzi, dum aloo, rajma masala, dal makhani, malai kofta, Palak Paneer Kofta. If you are looking for party appetizers, then read our veg seekh kabab, paneer corn seekh kabab, veg shammi kabab, potato lollipop, hara bhara kabab, crunchy falafel.

Paneer tikka masala
Print Recipe
5 from 3 votes

Paneer Tikka Masala | Restaurant Style

Paneer tikka masala is a rich and creamy gravy prepared with marinated paneer cubes, and vegetable cubes.
Prep Time20 mins
Cook Time20 mins
Total Time1 hr 20 mins
Course: Main Dish, Paneer Special, Sabzi & Curry
Cuisine: Indian, North Indian
Keyword: Indian Curry
Servings: 4 People
Author: daintykitchen

Ingredients

Preparing Paneer Tikka

  • 250 gms Paneer Cubes
  • 150 gms Hung Curd (Thick)
  • 1/2 tsp Salt
  • 1 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 1/4 tsp Turmeric powder
  • 1 tsp Garam Masala
  • 1/2 tsp Chat Masala
  • 1 tsp Lemon Juice
  • 2 tbsp Besan/ Gram flour
  • 1 large bell pepper cut into cubes
  • 1 large Onion cut into cubes
  • 1 large Tomato cut into cubes & seed less
  • 1 tsp Ginger Garlic Paste

Preparation of Gravy and Presentation

  • 2 large Onion
  • 4 large Tomato
  • 2 tsp Coriander Powder
  • 1 tsp Red Chili Powder
  • 10 - 12 cashew nuts
  • 2 Green Chilli
  • 1 tsp Kasuri Methi Dry roasted
  • 1 tsp Salt
  • 2 tbsp Coriander leaves finely chopped
  • 2 tbsp Refined Oil
  • 1 tbsp Ghee

Instructions

Preparing Tikka

  • Take a large mixing bowl. Add curd, gram flour and all dry spices mentioned in ingredients list above under paneer tikka section.
    marination mixture for paneer tikka
  • Dip the paneer cubes, capsicum & onion pieces in marination mix. mix them well lightly with help of a spoon or with hands. Keep it aside for minimum 30 minutes so that they will get nice flavor of spice mix.
    Paneer tikka marination
  • Paneer tikka masala
  • Marinated Veggies and Paneer
  • Paneer tikka masala
  • After 30 minutes, Heat a non stick pan. Put few drops of oil. once oil is hot, put pieces of paneer, bell peppers, onions on pan and saute on all sides with help of tong.
    Paneer tikka masala
  • Remove from heat and keep aside.
    Paneer tikka masala

Preparation of Gravy

  • Heat 2 tbsp oil in a pan or kadhai. Add finely chopped onion and ginger garlic paste. Saute till onion is translucent. Add 2 green chilli slits.
  • Add red chilli powder, turmeric powder and mix well. this will bring rich red color in gravy.
    Paneer tikka masala
  • In the meanwhile make a paste of tomatoes, garlic pods and soaked cashew nuts.
    Paneer tikka masala
  • Add tomato puree to the pan and mix well. cook for 3 minutes. Add 1/2 cup water if the gravy becomes thick. Don't add more water as we want this gravy to be medium thick. Pour in rest of the marination mix to the gravy and mix well.
    Paneer tikka masala
  • Let it simmer for 4 - 5 minutes. Add crushed roasted kasuri methi and finely chopped coriander leaves. mix well.
    Paneer tikka masala
  • Add all sauteed vegetables and paneer cubes to the gravy. mix with light hand
  • Cook for 2 minutes on low flame. Turn off gas when desired consistency achieved.
    Paneer tikka masala
  • Serve hot with roti, paratha or rice.
    Restaurant style Paneer tikka masala
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Aloo Matar Poha/ Potato Green Peas Flattened Rice

Aloo Matar Poha/ Potato Green Peas Flattened Rice

Traditionally poha is a staple breakfast food in Maharashtra. But this is not restricted a favourite breakfast recipe in all parts of country by now. This is easy to make and filling. One healthy food option for kids. This aloo matar poha is a variation of original kanda poha. Its called kanda poha in maharastra as kanda or onion is an important ingredient. We are adding potatoes and green peas to make it more tasty for kids.

Add this healthy breakfast to your list. I have replaced peanuts with green peas. Authentic poha recipe they add coconut and sev also.

Curry leaves is an important ingredient in this recipe.

Read other breakfast recipes like upma, vermicelli upma, bread roll, aloo kachori, aloo paratha, gobi paratha.

aloo matar poha
aloo matar poha

Aloo Matar Poha/ Potato Green Peas Flattened Rice

Prep Time5 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: Indian, North Indian, West Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks
Servings: 2 People
Author: daintykitchen

Ingredients

  • Poha / Flattened Rice - 1 Cup
  • Refined Oil - 4-5 tbsp
  • Green Peas – 1/4 cup
  • Mustard Seeds- ¼ tsp
  • Onion- ½ sliced
  • Potato – 1 diced
  • Curry Leaves- 6-7
  • Green Chilli- 1 -2
  • Turmeric – ¼ tsp
  • Salt- ¼tsp or as per taste

Instructions

  • Take 1 cup of poha and wash it properly and keep it aside to dry for some time. Then add salt as per taste to the washed poha and mix gently.
  • Add 4 tbsp oil to it. Once the oil is hot put mustard seeds and let them splutter.
  • After that put curry leaf, green chilli and onion into it. Add diced potatoes and green peas and cover with lid. Keep on low flame.
  • Once potatoes & peas are properly cooked, add turmeric powder to the pan and mix well. Then add soaked poha into it.
  • Mix well and saute for a minute. Squeeze juice of 1 lemon. Add chopped coriander leaves. Mix well. Turn off the heat.
  • Sprinkle 5-6 drops of water and place the lid on kadai to moisten the flattened rice or poha.
  • Cover with a lid and rest for a minute. Now poha is ready to serve.
  • Serve poha served with finely chopped onion and tomato on top of it with freshly chopped coriander leaves.
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Jackfruit Curry in Indian Style/ Kathal Ki Sabzi

jackfruit curry
jackfruit curry

Jackfruit Curry in Indian Style/ Kathal Ki Sabzi

Jackfruit or kathel or fanas is a popular dish in India. This is a seasonal fruit. The raw fruit is used as a vegetable especially in spring season. This is heavy and not easily digestible because of heat. Be careful if you have old people at home as they might face stomach upset with jackfruit. (This is from my personal experience). This is a vegetarian replacement of meat. Why I said this is it is prepared and tastes same as meat. If you prepare this curry in mentioned way, trust me it tastes no less than your chicken or meat curry.

This curry can be easily prepared in 15 minutes with ready to use Indian curry paste. Why every time I insist on keeping this curry paste ready is to save your cooking time. With refrigerated curry paste you will save 15 – 20 minutes of your cooking time. Many times we tend to change the menu thinking that preparing this dish is time consuming. But if you have all ingredients ready then it won’t take much time and efforts for cooking.

curry paste

Ready to use curry paste with whole spices

How to make kathal ki sabzi or jackfruit curry?

January to April is the perfect season if you wish to eat best quality jackfruit. After that as it starts to ripen, you may not get good quality raw jackfruit in market.

Again when I purchase jackfruit/ kathal from market, I get it cut from the vendor only as this is sticky and difficult to cut and time consuming. If you are chopping at home, then to get rid of the gummy raisin apply oil on your palm and knife before holding it or chopping. Remove the thick inner layer of the pieces as well.

If you don’t have ready made curry paste,then you can prepare instantly. I blend all ingredients together. This saves lot of time.

Ingredients for curry paste: 4 onion, 1 tbsp ginger garlic paste, 1 green chilli, 5 cloves, 4 green cardamom, 1 inch cinnamon stick, 7 -8 black pepper, 3 tsp coriander powder, 1/2 tsp red chilli powder, 1 tsp cumin powder, 1/2 tsp turmeric powder.

Grinding whole spices will not reduce their aroma. all of them in one go. The aroma will not evaporate and trust me dish will be equally tasty.

One thing if you want your curry to look red then add 1/2 tsp red chilli powder first before adding the paste. This will give more color to the curry.

For better taste, saute/ shallow fry jackfruit in oil for 4 – 5 minutes or till it’s 50% cooked. It takes less than 30 minutes to prepare 5 – 6 servings of this curry.

Here I would request you to read other similar posts like mushroom matar masala, paneer tikka masala, gatte ki sabzi, palak paneer. Also read matar paneer curry, dum aloo, bagara baingan, lauki kofta curry, malai kofta curry, shaam savera curry.

If you like my recipes and want to stay updated then subscribe via email to my blog. Also stay connected on social media. Here I would request you to like and share my face book page @mydaintykitchen, Follow me on twitter @mydaintykitchen & instagram @mydaintykitchen.

Recipe Card For Jackfruit Curry or Kathal Sabzi

Jackfruit Curry in Indian Style

This is made in authentic Indian style.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Dish, Sabzi & Curry
Keyword: Indian Curry
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • 1 kg Jack fruit/ Katahal/ Fanas Peeled & Diced
  • 1 tsp Salt as per taste
  • 7 - 8 tbsp Refined oil
  • 1 tsp Cumin seed
  • 1 tbsp Red Chilli Powder- (as per taste)
  • 2 tbsp Coriander Powder
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Garam Masala
  • 2 Green Chilli
  • 1 tbsp Ginger Garlic Paste
  • 1/4 inch Cinnamon stick
  • 1/4 tsp Or cinnamon powder
  • 8 Black Pepper
  • 1/4 tsp Or black pepper powder
  • 5 Cloves
  • 5 Cardamom Small
  • 4 Onion Diced
  • 1 Bay Leaf
  • 1 tbsp Coriander Leaves

Instructions

  • Grind onion, ginger garlic paste, green chillies, cinnamon stick ½ inch, black pepper, cloves, cardamom and 1 tsp cumin seed into fine paste.
  • Heat one frying pan or kadai on high flame. Put 8-10 tbsp oil to it. Shallow fry diced jackfruit or katthal till half cooked and turns brown.
  • Remove fried jackfruit from pan.
  • Remove if excess oil is left or add oil if no oil left in pan after frying. Once Oil is hot put one bay leaf.
  • Then add ¼ teaspoon turmeric powder & ¼ teaspoon chilli powder. This will give rich color to the gravy. Then immediately add onion paste. Sauté for 5-6 mins on medium flame till onion paste leaves oil and cooked completely.
  • Then add coriander powder, red chilli powder, turmeric powder and mix it well. Add 4-5 tbsp water and sauté masalas for 2-3 mins more. Add salt as per taste.
  • Once the masala is cooked with aroma, add fried jackfruit to it. Sauté for 5mins. Add 1 cup of water to it and cook for 15 – 20 mins in low flame. Cover with a lid. Stir occasionally to check.
  • You can adjust water as per your taste. If you like to have thick gravy, add lesser water. If you wish to have it with bit more gravy like then add ½ glass water more to the curry.
  • Garnish it with freshly chopped coriander leaves and serve hot with paratha, chapatti, poori or rice.

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Kathal ki sabzi
kathal ki sabzi
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Dal Makhani (Curried Red Lentils & Kidney Beans)

Dal Makhani

Dal Makhani (Curried Red Lentils & Kidney Beans)

Dal Makhani

Dal Makhani is a famous dish of Punjab and Northern part. This is a rich recipe which has all heavy creams and butter that makes it so divinely tasteful. If you want to make it healthier then reduce the fatty ingredients. Instead of butter, I am using purified butter from cow’s milk which is relatively less fatty and beneficial for bone health. In regular dal makhani black gram lentils are used. But in this recipe I have used brown whole lentils with red kidney beans.

I would give the credit of this recipe to one of my sister-in-law who normally uses whole brown lentils (whole masoor dal) for this recipe. I have given a twist of spices to this lentils and legumes and the recipe turned out as mouth watering as traditional dal makhani one which you can’t resist to stop eating. Plus the lentils and beans are full of protein and nutrition. So one more healthy and nutritious food for your family especially kids. This recipe is a lighter version of authentic dal makhani but in taste it’s equally tasty.

If you are looking for low-carb version, then use regular oil or olive oil. How ever If you are following keto diet, then you are free to add extra heavy cream and butter to the recipe. But in keto lentils are restricted since it has some carb. Else you may control the quantity. I have used fresh cream only to garnish and not added to the gravy while preparing this. I must admit that this is one of the best item I have made so far.

The basic paste I have used are pureed onion, garlic, ginger, tomatoes along with cloves, cardamom, black pepper, cinnamon powder, nutmeg powder, mace powder. Grind them together into a smooth paste. These whole spices added have dominating flavor in the preparation.

indian curry paste

Normally what I do is prepare the curry paste in well advance and store in refrigerator to reduce the cooking time. This time also I had the prepared paste and you will not trust me if I say I made this dal makhani in just 10 minutes (excluding the passive time of 15 minutes for pressure cooking the lentils and beans.)

These 3 are the basic ingredients you need for faster cooking. Anyways you can prepare fresh curry paste and saute them till cooked completely and releases oil from surface. This process may take up to 15 minutes. Its an important part to fry and cook the onion paste really well to get that perfect taste.

Lovely!! Lets Make this protein rich Indian Style Curried Lentils and Beans Soup/ Dal Makhani.

Dal Makhani (Curried Red Lentils & Kidney Beans)

This is an easy and healthy recipe prepared from whole brown lentils (Whole masoor dal) & red kidney beans.
Prep Time15 mins
Cook Time15 mins
Total Time40 mins
Course: Dal, Main Dish
Cuisine: Indian, North Indian
Keyword: Indian Curry, Indian Dal
Servings: 4 People
Author: daintykitchen

Ingredients

  • 5 tbsp Ghee/ Refined oil
  • 3 Onion
  • 2 Tomato
  • 1 inch Ginger
  • 10 Garlic pods
  • 1 tbsp Red Chilli Powder
  • 2 tbsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cinnamon Powder
  • 4 Cardamom
  • 1 Black Cardamom
  • 1/4 tsp Nutmeg Powder
  • 1/4 tsp Mace
  • 2 Bay Leaves
  • 1/2 Black pepper
  • 1 tbsp Salt
  • 5 Cloves

To Pressurecook

  • 1 cup Whole Brown gram lentils (whole masoor dal)
  • 1/2 cup Red Kidney Beans
  • 1/2 tsp Salt

Instructions

  • Soak the lentils and beans for 8 hours or over night. Pressure cook adding salt and turmeric powder. Strain them and keep the water or stock for use in further process.
    Dal Makhani
  • In a food processor or mixer add chopped onions, ginger, garlic, tomatoes, cloves, cardamom, cinnamon, mace, black pepper, nutmeg powder. Blend them to a smooth paste.
  • Heat oil in a pan or kadai. Add 2 bay leaves and wait till its aromatic. Then add the onion paste and saute well. Saute till its dry and leaves oil from surroundings and visibly brown in color as shown in picture.
  • Add cumin powder, coriander powder, red chilli powder, turmeric powder and mix them well. Saute for another 4 - 5 minutes. You can prepare and store this curry paste in refrigerator for future use.
  • Then add the boiled lentils and beans and mix well.
  • Add stock and simmer for another 5 minutes. Add heavy cream and stir well. (optional)
  • Garnish with fresh cream and coriander leaves and serve hot with rice or chappati/ flattened bread.
    Dal Makhani
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Onion Potato Poha | Kanda Batata Poha

Poha

Onion Potato Poha | Kanda Batata Poha | Easy Breakfast Recipe

Poha is one of the healthiest breakfast dish. This dish is popularly known as kanda poha (onion poha). Originally this is a popular maharashtrian food item. However this is equally loved in other parts as well. This is made from flattened rice known as poha. This onion potato poha or kanda batata poha is similar to the authentic kanda poha except for the potatoes I love to add. Adding potatoes makes the breakfast more filling. This makes an wonderful kid’s tiffin recipe as well.

maharashtrian poha

I add potatoes and green peas to my poha. Fried peanuts are also important ingredient of poha. You can add grated coconut. However I don’t like coconut on poha so i have not added it. Rather I like to sprinkle some bhujia sev or finely chopped tomato and onion on top of it. Well this is called as kanda poha because onion or kanda is the main ingredient in this recipe.

This onion and potato poha is excellent breakfast or tiffin box recipe for kids because poha is high in carbohydrate. So it helps in creating energy for our super-active kids. Also poha is easily absorbed and easily digestible. So it keeps tummy happy and full for longer.

poha

If you are looking for easy and healthy breakfast recipes, read spinach corn sandwich, cheesy potato sandwich, vermicelli or semiya pulao, vegetable upma, aloo matar poha, masala dosa, bread roll, aloo paratha, aloo kachori, gobi paratha, veg mughlai paratha recipe on blog.

Tips to prepare perfect onion and potato poha / kanda batata poha

1. Poha is one of the simplest recipe. It doesn’t require much preparation and hard work. Only thing you need to do is wash poha and leave it on a colander or stariner for 5 minutes. This will soften the poha flakes.

2. But don’t soak in water. Just wash it off and spread on a dry plate or colander or strainer.

3. If you will soak it in water, then it will be moist with excess water while cooking. in such case dish will be mushy and this will spoil the taste of it. Poha should be fluffy and soft.

4. If you feel it’s not wet enough (and soft) and little stiff, sprinkle some more water and keep aside for 2 – 3 minutes before adding anything.

5. I shallow fry peanuts first and then remove them from oil and add in the end. I do this because, by the time potatoes gets cooked, peanuts will be burnt and will not taste good.

6. Another thing I do, After adding mustard seeds I add chopped potatoes and cook on low flame for 5 minutes or till it’s cooked. Then I add onion and saute. Else by the time potatoes get cooked, my onion turns brown and I don’t like that burnt onions in my poha. Otherwise you can use boiled potato cubes for this recipe.

7. Add lemon juice for better taste. I like this which finely chopped onion and tomatoes on top of it. garnish with handful of coriander leaves.

Recipe Card for Kanda Batata Poha

Onion & Potato Poha

This traditional onion & potato poha is easy to make breakfast recipe.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: Indian
Servings: 4 People
Author: daintykitchen

Ingredients

  • Poha / Flattened Rice - 1 Cup
  • Refined Oil - 4-5 tbsp
  • Peanuts – 1 Tbsp
  • Mustard Seeds- ¼ tsp
  • Onion- ½ sliced
  • Potato – 1 diced
  • Curry Leaves- 6-7
  • Green Chilli- 1 -2
  • Turmeric – ¼ tsp
  • Salt- ¼ tsp or as per taste
  • Lemon juice 2 tbsp

Instructions

  • Take 1 cup of poha and wash it properly and keep it aside to dry for some time. Then add salt as per taste to the washed poha and mix gently.
  • Put a kadai on gas top & put 3 - 4 table spoon refined oil. Fry the peanuts and remove them once reddish brown. But take care not to overdo as they will give burnt taste.
  • Add 2 Tbsp oil to it. Once the oil is hot put mustard seeds and let them splutter.
  • After that put curry leaf, green chilli and onion into it. Add diced potato and cover with lid. Keep on low flame.
  • Once potatoes are properly cooked, add 1/2 tsp turmeric powder and mix well. After that add soaked and washed poha into it.
  • In the end add fried peanuts, coriander leaves and one/ two table spoon of lemon juice in it.
  • Sprinkle 5-6 drops of water and place the lid on kadai.
  • Then after 1min remove the pot from gas stove. Now poha is ready to serve.

Notes

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kanda batata poha
Breakfast recipes
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