Dahi Aloo Recipe

dahi aloo
Vrat recipe dahi aloo

Dahi Aloo Recipe| Fasting Recipe | Vrat Recipe

This is one of the most popular fasting or vrat recipe during Navratri. Dahi aloo or dahi wale aloo sabzi is basically a potato dish which is cooked in curd as gravy and other spice mix.

This is a popular dish in North India especially as Navratri is one of the major festival in North India where many people observe fast for 9 consecutive days. This is not easy to fast for 9 days. There are few food option available during these 9 days. Potato is one of those vegetable which is allowed to consume on such days.

So this is one of my ultimate dish on fasting days. You can make this as a combo meal with kuttu or singhada puri, sama chawal khichdi. This infact completes the menu and keeps you full. Also it’s tangy, spicy and aromatic. So you will not crave for any outside food too.

Read other vrat recipes on blog: Kuttu Chips, Kuttu Aloo Tikki, Aloo Jeera, Aloo Tomato, Sama Chalwal Khichdi, Sama Chawal Dosa, Sabudana Khichdi, Sabudana Vada. In sweet dish try my vrat special Sabudana Kheer, Aloo Halwa, Paneer Kheer, Fruits Raita, Singhade ki Burfi, Lauki Launj (halwa).

Dahi Aloo

If you are making on normal days, there is not much difference to the recipe in fact. For fasting or vrat recipe, add vrat namak or sendha namak (rock salt) which is allowed to eat on fasting days. You can’t consume regular salt if you are observing fast on any day.

How to make dahi aloo or vrat wale dahi aloo?

Dahi Aloo Fasting recipe

Dahi Aloo is a quick and easy recipe also. It won’t take 30 minutes altogether to make this quick recipe. This is a no onion no garlic dish. Again we are not adding tomato also in this curry preparation. This is prepared with minimal ingredients.

Again different families follow different set of rules while observing this fast. So you can remove those ingredients which you think is not allowed at your place.

ingredients for dahi aloo recipe

Tips for perfect dahi wale aloo sabzi

1. Use boiled potatoes for this recipe.

2. To make the gravy thicker, mash one potato roughly.

3. Also whisk curd to avoid curdling of curd.

4. Another thing to take care of when you are making any curd base gravy, keep stirring continuously till it starts to boil. Else it will curdle.

5. And add salt after it starts boiling.

Recipe Card for Dahi Aloo or Vrat wale Dahi Aloo Curry

Dahi Aloo | Dahi Wale Aloo | Vrat Wale Dahi Aloo

This is an easy fasting special recipe. In this dish potatoes are cooked in curd and aromatic spices,
Prep Time5 mins
Cook Time15 mins
Resting time10 mins
Total Time20 mins
Course: Curd Special, Fasting Recipes, Main Course
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Fasting Recipes, Potato recipes
Servings: 4 People
Author: Ipsa

Ingredients

  • 4 potatoes boiled
  • 1 cup curd whisked
  • 1 tsp cumin seed
  • 1 inch ginger finely chopped
  • 1/4 tsp hing (asafoetida)
  • 2 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tbsp coriander leaves finely chopped
  • 2 green chillies finely chopped

Instructions

  • Boil potatoes for 3 – 5 whistles or until cooked soft. After lid opens peel off the skin and dice them. mash 1 potato roughly.
  • Heat oil in a pan. add cumin seeds and let it splutter.
  • Add chopped ginger, green chillies and all spices. Stir for 10 – 15 seconds.
  • Add whisked curd to the pan and stir continuously.
  • Add a cup of water and keep stirring.
  • Stir until it starts to boil. Then add diced and roughly mashed potatoes.
  • Season with salt and simmer for 5 minutes on medium flame.
  • Turn off heat. Garnish with fresh coriander leaves. 
  • Dahi Aloo is ready to serve.

Notes

If you are not making for fasting or vrat recipe, then add crushed kasuri methi (dried fenugreek leaves) and a pinch of garam masala.
For Vrat recipe use rock salt in sted of normal iodised salt.
If any spice (turmeric powder / hing/ red chilli powder / coriander powder ) is not allowed at your place then skip that.

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Dahi Aloo
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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
Print Recipe
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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Bathua Raita | How to make Bathua Raita

Bathua Raita

Bathua Raita | How to make Bathua Raita | North Indian Style

How to make bathua raita

Bathua is a leafy vegetable and generally available abundantly during winter season only. These are commonly known as pigweed, lamb’s quarters, meldem, goosefoot. This is extensively cultivated and consumed in North India. Bathua is used in many dishes like bathua paratha, bathua bhaji, bathua poori, bathua raita, bathua dal, bathua curry etc. All recipes are equally easy to make.

What is raita?

Raita is one of the staple Indian condiment made from curd. We can mix other vegetables or fruits to give it a twist and this adds different flavor to the dish. Salt and other spices are enhance the flavor of curd. Cumin seeds and asafoetida plays major role in these raita.

What are different types of raita we can make?

Basic vegetable raita has cucumber, onion, tomatoes. Add grated carrots and make carrot raita. Add grated and boiled bottle gourd and make lauki raita. Or add fruits and make sweet fruits raita. If you don’t want any vegetable, then add boondi to make boondi raita. This is one versatile side dish and It’s one best side dish that always completes our menu.

Raita is always a compulsory kind of dish for me. Let it be lunch or dinner, raita makes my meal complete. I do try to make variety raita. I even like coriander raita. If you are feeling very lazy to make anything then just add salt and dry roasted cumin seeds. This plain raita is also perfect. I love to add hing to my raita always for that extra something which enhance the flavour of it without any vegetable or fruits.

How to make Bathua Raita?

Let’s coming back to bathua raita, this is my winter special raita. Since bathua is available only during winter season, I try to make this almost daily.

The best thing about making raita is, they are very easy to make and takes less than 5 minutes to make. Follow the steps below to make this raita.

1: So the first thing to do is clean and wash them thoroughly for 3 – 5 times.

2. Boil it for 3 – 4 minutes in a pot or pressure cook for 1 whistle.

3. Remove from hot water and wash it in cold water and squeeze out lightly.

4. Transfer the content to a blending jar. Add 2 cloves of garlic and green chilli (optional)

5. Blend it to puree.

6. Add hung curd or thick curd and whisk for 5 seconds.

7. Bathua Raita is ready

8. Season it with salt, dry roasted cumin seed (crushed roughly). Use black salt

Bathua Raita

Well to make butter milk or chaas, add 1 cup water. Adjust salt and cumin seeds.

Bathua Raita Recipe

Bathua raita is made from bathua leaves (pigweed). The leaves are boiled and mixed with curd and other spices. Blend well and raita is ready in 5 minutes.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Side Dish
Cuisine: Indian
Keyword: Leafy Vegetables, Low-carb Recipe, North Indian Food, Raita and chaas
Servings: 4 People

Ingredients

  • 1 bunch Bathua leaves
  • 1 cup Hung Curd/ Thick Curd
  • 1 tsp Cumin seeds
  • 1/2 tsp Rock salt
  • 1/4 tsp Asafoetida (hing)

Instructions

  • Clean and wash leaves thoroughly.
  • Boil them for 3 minutes till they are soft.
  • Strain out with help of a strainer or colander.
  • Transfer to a blender. Add garlic and green chilli.
  • blend to a paste or just use a mortal and pastel and make coarse paste.
  • Add curd and whisk once.
  • Heat a tawa or pan, dry roast cumin seeds, hing, rock salt till cumin seeds are fragrant and crackled.
  • Remove from heat and crush it roughly.
  • Season prepared raita with this coarse crushed cumin seeds powder mix. Mix well. 
  • To make chaas or butter milk add 1 cup water and mix well. Adjust seasoning.

Notes

Add rock salt/ black salt in place of regular salt.
Also using pressure cooker will increase cooking time. Leaves are very soft and can be cooked in open vessel in 3 - 4 minutes.
Wash it with cold water after removing from hot water to stop excess cooking and to retain color.
Adding a pinch of hing always enhances the taste. So u can add to raita. But it's optional. If you don't like you can skip adding hing.

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Bathua Raita
Bathua Chaas
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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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North Indian Style Aloo Tomato Curry For Fasting Recipe

Aloo Tomato
aloo tomato curry

Aloo Tomato Curry (Farali Vrat Recipe)

This North Indian Style Aloo Tomato Curry is one easy fasting recipe. This is simple and takes 10 minutes to prepare if you have boiled potatoes. You can also pressure cook them for 2 whistles if you don’t have boiled potatoes. But I like to boil the potatoes first and then adding them to the gravy. This dish has no onion and no garlic and hence one fasting food. This is a popular everyday dish in North India.

I love this no onion no garlic aloo tomato curry even on regular days. But when you will cook on regular day, the best part is that extra punch of flavor from asafoetida or hing. If you eat curry leaves add to the curry. In case you don’t eat any of the ingredient then you can skip that. Also use rock salt only for fasting food preparation as you can’t take regular salt.

This curry goes well with kuttu ki puri, singhade ki puri, sama rice pulao. I also make dahi aloo to accompany my other farali puri or rice.

If you love potatoes, then also read quick potato recipes:

  1. Bombay potatoes
  2. Aloo Jeera
  3. Mix vegetable fry
  4. Dum Aloo in Restaurant Style

Also read other fasting recipes on our blog.

  1. Sabudana Khichdi
  2. Sabudana Kheer
  3. Kuttu Aloo Tikki
  4. Kuttu Ke Pakode
  5. Sabudana Vada

North Indian Style Aloo Tomato Curry

Easy and quick potato recipe. This is no onion no garlic dish.
Prep Time10 mins
Cook Time10 mins
Resting Time15 mins
Total Time20 mins
Course: Fasting Recipes, Main Dish, Sabzi & Curry
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Fasting Recipes, Indian Curry
Servings: 4 Servings
Author: Ipsa

Ingredients

  • 5 medium Potatoes boiled & peeled
  • 2 medium Tomatoes
  • 2 Green Chillies
  • 1 inch Ginger (optional)
  • 2 + 1 tsp Coriander Powder + Cumin Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Cumin seeds
  • 1.5 glass Water

For No Fasting Recipe

  • 1/2 tsp Hing
  • 1/2 tsp Turmeric powder

For Garnishing

  • 2 – 3 tbsp Coriander leaves finely chopped

Instructions

  • Boil potatoes and peel off the skin. Roughly mash 1 potato. Dice the rest potatoes.
  • Heat oil in a pan. Add cumin seeds and let it crackle. add chopped ginger and green chillies.
  • Add chopped tomatoes and mix well.  Cook till tomatoes are cooked well. Add all spices and saute for 10 seconds. Then add 1/2 cup water and let it simmer for some time.
  • Add 1 cup water more, salt and let it boil for 2 – 3 minutes. Adjust water as per the consistency you need.
  • Then add mashed potato and chopped potatoes to the gravy. Add coriander leaves and let it simmer for 3 – 5 minutes more.
  • Turn off heat. Garnish with chopped coriander leaves and serve hot with poori, paratha.
    Aloo Tomato

Notes

If you are cooking for any other than fasting dish then add hing and turmeric powder along with coriander and chilli powder.

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Instant Veg Biryani

Veg Biryani

Instant Veg Biryani

Instant veg biryani

Biryani is a popular one-pot dish in Indian Subcontinent. It has developed in Royal Kitchen of Mughal Empire. The preparation method is different in different parts. In North India, Mughlai Biryani, Awadhi Biryani are very famous varieties. Similarly in Southern part Hydrabadi Biryani has gained fame. Biryani is basically an one pot dish and prepared by mixing vegetables and rice, cooked in one place.

Dum Biryani is another popular biryani with different cooking method. However  this instant veg biryani is a quicker version of traditional biryani. Pressure cook vegetables and rice together in pressure cooker with required spices.

Difference Between Biryani & Pulao

Though almost similar, pulao is a lighter version of biryani. In pulao also vegetables are cooked with rice. but again difference of spice and cooking method makes them different.

Read similar posts:

  1. Mushroom & Peas Pulao
  2. Mix Vegetable Fried Rice 
  3. Vegetarian Mexican Rice
  4. Veg Tehri

Instant Veg Biryani

This is a rich dish prepared quickly in pressure cooker.
Prep Time10 mins
Cook Time15 mins
Total Time45 mins
Course: Main Dish, Rice & Biryani
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Rice Pulao
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • 2 tbsp Ghee
  • 1 cup Rice
  • 1/2 cup Cauliflower florets
  • 1/2 cup Carrots
  • 1/2 cup Green Beans
  • 2 Potatoes
  • 2 Green Chillies
  • 2 + 1 large Onions (1 sliced and fried to browns)
  • 2 tbsp Ginger Garlic Paste
  • 1/2 cup Curd (Hung/ Thick) (5 – 6 Tbsp)
  • 1.5 tsp Salt (or as per taste)
  • 2 tsp Biryani Masala
  • 1 Bay Leaf
  • 4 Green Cardamom (or 1/4 tsp powder)
  • 1/2 inch Cinnamon stick (or 1/4 tsp powder)
  • 10 – 12 Black pepper (or 1/2 tsp powder)
  • 4 – 5 Cloves
  • 1 Star Anise
  • 1 tsp Red Chilli Powder
  • 1 tbsp Coriander Powder
  • 1/2 tsp Turmeric powder
  • 3 tbsp Corinader leaves Finely chopped
  • 1 tbsp Mint Leaves Chopped
  • 3 cup Water

Instructions

  • Wash & soak rice for 20 minutes.
  • Heat ghee in a pressure cooker. Add bay leaf, cloves, cardamom, star anise, black peppers and saute till they are aromatic.
  • Add chopped onions and green chillies and saute till translucent. Add ginger garlic paste till they leave raw pungent smell.
  • Add chopped vegetables and stir well.
    Veg Biryani
  • add all ground spices (except salt) and mix well. Cook for 5 minutes on low flame.
    Veg Biryani
  • Add hung curd and stir well.
    Veg Biryani
  • Simmer for 2 minutes. Add soaked rice. Add in salt, chopped coriander leaves, mint leaves, brown onions.
    Veg Biryani
  • Add water 2 1/4 cups (double amount of rice). Pressure cook for 2 whistles. Turn off gas and wait till lid opens. Garnish with chopped coriander leaves, mint leaves and onion browns.
    Veg Biryani
  • Garnish with chopped coriander leaves, mint leaves and onion browns.
    Veg Biryani
  • Veg Biryani
  • Serve hot with curd or raita.
    Veg Biryani

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Instant vegetable biryani
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Aloo Gobi Dry (Aloo Gobi Sabzi)

Aloo Gobi

Aloo Gobi Masala Dry

Aloo gobi is a traditional North Indian Recipe.  This is a stir fried main course dish with potato & cauliflower as main ingredients and along with that it has flavours of aromatic spices.

Aloo Gobi Fry

This curry is made in both dry and with gravy. Both are prepared with a little variation. However I like this in both the forms. I will post my gobi aloo masala with gravy also on blog. These are quick, easy, healthy everyday dishes. I love this sukha aloo gobi dish. Honestly saying we make this dish once or twice a week.

This is an easy lunchbox recipe too. Well I have made another dish (Cheesy Cauliflower Fritters) from this aloo gobi (leftover curry). I have added rice flour and cheese to the left over curry and mashed completely forming balls. There are crisp because of rice flour added. And this makes a perfect finger food for your kids and toddlers as well. You can make these cheese balls from freshly made sabzi.

When I have a fussy eating kid, I’m happy when he eats vegetables in any ways. Read other kids friendly recipes here: potato cheese sandwich, spinach corn sandwich, aloo kachori, aloo paratha, gobi paratha, paneer paratha, potato lollipop, potato bites, bread roll, veg seekh kabab, paneer corn kabab, shammi kabab.

Read other potato recipes here: Aloo MethiAloo Baingan, Aloo Capsicum, Aloo Jeera, Aloo tomato, Mixed Vegetable Fry, Dum Aloo.

aloo gobi masala
Aloo Gobi Fry
Aloo Gobi

Dry aaloo gobi masala tastes yummy with dal, rice and roti, paratha. This is one easy to make recipe and hardly takes less than 30 minutes to prepare.

Lets cook this easy and yummy dish.

Aaloo Gobi

Aaloo gobi is a maincourse sabzi. The recipe below is stir fried potato & cauliflower. This is one of the everyday dish and easy to make.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish, Sabzi & Curry
Cuisine: Indian
Keyword: Indian Curry
Servings: 4 People
Author: daintykitchen

Ingredients

  • Potato:2 –3 cup peeled and diced
  • • Cauliflower–1 cup
  • • Salt as per taste
  • • Refined oil: 2-3 tbsp
  • • Cumin seed: 1tsp
  • • Green Chilli- 1-2
  • • Garlic – 4 – 5 crushed
  • • Ginger – 1inch finely chopped
  • • Onion – 1 Diced
  • • Coriander Powder 1 tbsp
  • • Cumin Powder – ½ tbsp
  • • Red Chilli Powder ½ tsp
  • • Turmeric Powder- ½ tsp
  • • Sabji Masala/ Garam Masala – ¼ tsp
  • • Aamchur Masala – 1 tsp
  • • Coriander leaves – 1 tbspfinely chopped
  • • Tomato – 1 diced Optional

Instructions

  • Take a frying pan and keep on high flame. Add 3-4 tbsp refined oil. For taste add 1/4th tbsp ghee/ butter to it.
  • Add a bay leaf (optional), 1 tsp cumin seeds and let it crackle. After that add finely chopped ginger garlic and stir till it leaves the pungent raw smell.
  • Add diced onion, green chillies and fry till onion changes color and turns light brown. Then add chopped tomatoes and stir and sauté till tomatoes are soft. If you don’t like to add tomatoes leave this step and after the onions turn color add diced vegetables.
  • Add medium diced potatoes, cauliflower. Mix it well. Add salt as per taste.
  • Add coriander powder, red chilli powder and turmeric powder and add them. Sauté for another 1-2 mins. You may add few tbsp of water to avoid burning of masala.
  • Cook in medium flame for 2- min without covering with lid. Then add ½ glass of water and keep on low flame and let it simmer and boil for 15-20 minutes till vegetables are cooked. Cover the pan with lid for quick cooking.
  • Make sure there is no water left in pan and cook till its dry and keep stirring to avoid burning of curry. But don’t over boil as well because you may find cauliflower may get over cooked and get mashed. Be careful while adding water for cooking.
  • Add a pinch of garam masala. (Optional) if you don’t like the taste of garam masala you may skip. Add ¼ teaspoon of sabji masala instead and stir well.
  • Garnish with freshly chopped coriander leaves and add ½ tsp of amchur powder/ dry mango powder. This will add a tangy flavour to the preparation. Serve hot with poori, chapatti, rice etc.
  • Aloo Gobi

Notes

Tomato is optional and you can skip. If you are not adding tomato, then after onion gets fried add the diced vegetables and sauté for 5 minutes on medium flame. Then add the spices and sauté for 2 minutes. Then cover the lid on slow flame to avoid burning. In this way of cooking put 1 more tbsp of oil. No need to add water at all. It will get cooked in slow flame. Stir occasionally. This will be a tastier version completely crispy and stir fried dish.
If you have other vegetables available then you can add to the dish, e.g green peas and carrots goes really well when added with potatoes and cauliflower.
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Aloo Matar Masala or Spiced Potatoes & Green Peas Curry

aloo matar curry

Aloo Matar Masala/ Spiced Potatoes & Green Peas Curry

Aloo Matar Masala or Spiced Potatoes and Green Peas Curry is one of the popular everyday dish. Its very common in any of the Indian kitchen especially in north India. In winters when its season of green peas I add peas to almost all dishes, let it be dal, baingan bharta, curry or dry sauteed vegetables, rice or even in soups.

In my case if I don’t feel like cooking anything, aloo matar is the solution. Even aloo tomato has won my heart with its simplicity and awesome flavor. It has no onion no garlic but still its delicious. If you have boiled potatoes its even better. Just 5 minutes and an heavenly main course dish is ready. Isn’t it great.

Ohh yes and I like it more when my husband cooks this aloo tomato curry for me. I don’t know why or how, but he cooks this dish better than me and I just loved when he makes this curry. I will share the next recipe of potatoes curry in tomato and curd (optional) based gravy for fasting recipe in India.

Coming back to my aloo matar (potatoes and green peas curry) this can be prepared in 2 ways, like curry with gravy and dry sauteed form. Both are delicious in their own way. They can actually be prepared in many other ways also. E.g. instead of tomato and onion, take mustard paste for curry base. Take posto or khuskhus base. Add then in cashew and korma base. Thats the beauty of our Indian cooking. So versatile. Just play around with ingredients and keep on adding different and unusual combinations. And they will surprise you with even greater taste each time.

Okay now make this easy main course dish.

Aloo Matar Masala/ Spiced Potatoes & Green Peas Curry

Potatoes & green peas are cooked in onion & tomato paste with other spices. This is an easy everyday recipe.
Prep Time15 mins
Cook Time15 mins
Resting Time10 mins
Total Time30 mins
Course: Main Dish, Sabzi & Curry
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, everyday curry, Indian Curry, North Indian Food
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • 4 Potato/ Aaloo Boiled. Peeled & diced
  • 1 cup Green Peas
  • 1 tsp Salt as per taste
  • 3 tbsp Refined oil
  • 1 tsp Cumin seed
  • 1 tsp Red Chilli Powder
  • 3 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Sabji Masala (optional)
  • 1/4 tsp Garam Masala
  • 2 Green Chilli
  • 1 tsp Ginger garlic paste
  • 1 Onion finely chopped
  • 1 Tomato chopped
  • 1 Bay Leaf (optional)
  • 1 pinch Asafoetida/ Hing
  • 1/2 tsp Dry Mango Powder/ Amchur Optional
  • Water – As required

Instructions

Method I

  • Grind onion, tomato, ginger garlic paste, green chillies, 1 tsp cumin seed into fine paste.
  • Heat oil in a deep frying pan or kadai.
  • Once Oil is hot put one bay leaf and cumin seeds. Let it splutter and then add 1/4th teaspoon turmeric powder & 1/4th teaspoon chilli powder. This will give rich red color to the gravy. Then immediately add onion & tomato paste. Sauté for 5-6 mins till onion paste leaves oil and cooked completely.
  • Then add coriander powder, cumin powder and mix it well. 
  • Once masala is cooked, add boiled and diced potatoes and green peas. And 1 cup of water to it and let it cook for 3-5 mins in low flame and close the lid.
  • You can adjust water as per the consistency you want. If you like to have dry masala, add little water. If you wish to have it with bit more gravy like then add ½ glass water more to the curry.
  • In the end add dry mango powder and garam masal and mix well. Garnish it with freshly chopped coriander leaves and add few drops of lemon.
  • And serve hot with paratha, chapatti or rice.
    Aloo Matar Curry

Method II

  • Heat oil in a pressure cooker. Add cumin seeds, ginger garlic paste and saute for a minute. Add chopped onion and saute till translucent and light brown in color.
  • Add chopped tomatoes and saute for another minute on high flame. Add all spices except garam masala and dry mango powder.
  • Add chopped potatoes (not boiled) and green peas. Mix well and saute on high fame for a minute. Then add water and salt as per taste.
  • On high flame cook for 2 whistles. After the lid opens up add garam masala, dry mango powder. Add in coriander leaves and serve hot with rice or flat breads.

Method III

  • Heat 3 tbsp oil in a pan. Add cumin seeds, and once it crackles add ginger garlic paste, finely chopped onion and some more extra garlic pods, green chillies and saute well till onion becomes translucent.
  • Add potatoes and green peas. Add in salt and cook on low flame covered with lid for 3 – 4 minutes till they are 90% cooked.
  • Add all spices and toss well. If required add 1/4 cup water so that spices will get mixed well. But this is optional.
  • Cover with lid again and cook for another 2 – 3 minutes. Add garam masala and coriander leaves.
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Lauki Kofta Curry/ Bottle Gourd Dumplings Curry

Lauki Kofta Curry

Lauki Kofta Curry/ Bottle Gourd Dumplings Curry

Lauki Kofta Curry

Lauki kofta curry is one of the loved food of North India. Those who doesn’t like the taste of lauki, can try this recipe. Initially I was not very fond of bottle gourd but gradually when I tried variety of recipes from this super food, I started loving it.

This lauki kofta I have learned from my mother-in-law. If you like North Indian Food, please read similar recipe from my blog here e.g. rajma masala, gatte ki sabzi, dal makhani, palak paneer, sarson ka saag, paneer tikka masala, baingan bharta, kashifal ki sabzi. Also Read my 1st North Indian Thali recipe here.

Lauki or bottle gourd is a vegetable of gourd family and it’s extremely beneficial for our health. It’s rich in fibre and hence this is one magical veggie if you intend to shred some extra kilos and tone your tummy. This is zero in carb. Bottle gourd is highly recommended for diabetic patients. It’s also best substitute of potatoes for diabetic patients.

Lauki Kofta for Keto Diet

Bottle gourd is perfect for keto diet. Infact all gourd family vegetable are advised under keto diet. If you want to know more about keto diet read my what is keto diet on blog. Also read Top 10 vegetable for Keto diet. Read my popular and quick keto buttery garlic spinach and grated bottle guard recipe here.

Regular Lauki kofta is made from gram flour. Gram flour is normally known as chickpeas flour and made from chickpeas or garbanzo beans. This flour is a gluten free and low in carb and makes a great flour option for keto diet. So when you will deep fry them it will have the required fat portion for keto diet. (Source : Keto flour substituions)

But if you want to use them in curry then restrict the amount of onion you will use as onion is more sweet than any other vegetables. If you are following keto diet then you can’t consume onion in large quanity (as in keto diet only 5% carb allowed)

How to make Lauki Kofta in North Indian Style

keto bottle gourd recipe

Lauki kofta is a main course dish and belongs to North Indian cuisine. This is made from grated lauki. Mix grated lauki with gram flour or besan and other regular spices. Make small balls and deep fry them. In case you don’t want to deep fry, you can shape them as patty and shallow fry them.

One thing you need to do is squeeze out excess liquid from grated lauki. Don’t throw that liquid. You can use that in curry gravy.

Koftas are deep fried fritters or dumplings. The dumplings are then added to the gravy cooked. But remember not to add the dumplings to the boiling gravy. Koftas are soft and will easily get mashed in hot gravy. So wait for sometime to reduce the temperature slightly and then add koftas into the gravy. After adding also close the lid so that it will absorb the flavors.

Lets make this lauki kofta in 30 minutes time. Note: you can also save 10 – 15 minutes more if you are using ready to use curry paste. That curry paste recipe is my mom’s trick for faster cooking.

Lauki Kofta Curry/ Bottle Gourd Dumplings Curry

In this recipe dumplings of bottle gourd is cooked in onion tomato gravy.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish, Sabzi & Curry
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Curry, Low-carb Recipe
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • Lauki / Bottle Gourd – 1bowl peeled & grated
  • Gram flour/ Besan- 1 cup
  • Onion – 2 mediumsize chopped
  • Salt as per taste
  • Ghee/ Refined oil – 2 – 3 tbsp
  • Cumin seeds – 1 ½ tsp
  • Red Chilli Powder – 1 ½ tsp
  • Coriander Powder – 2 ½ tsp
  • Turmeric Powder ¼ tsp
  • Sabji Masala – ½ tsp
  • Green Chilli – 3 – 4 finely chopped
  • Ginger – finely chopped 2 tbsp
  • Garlic – finely chopped 2 tbsp
  • Tomato – 2 Chopped or pureed
  • Kasuri Methi – 1 tsp

Instructions

  • Grate the peeled lauki and squeeze out excess water with help of sieve or muslin cloth.
  • Take 1 cup besan/ gram flour in a mixing bowl. Add grated lauki, ½ tea spoon cumin seeds, finely chopped ginger, garlic, green chillies, salt, 1 teaspoon of coriander powder and red chilli powder and a pinch of turmeric powder. Mix all ingredients well.
  • Mix and stir for 2-3 minutes. No need to add extra water as lauki contains enough water to make mixture for Kofta. We need mixture of thick consistency to make balls.
  • Heat oil in a deep frying pan on medium to high flame.
  • Once oil is hot, put ball sized mixture into oil. Deep fry till the balls changed their color to golden brown. Keep flame in medium heat as on high flame the outer side will get over cooked while the inner part will still remain uncooked.
  • Take out the fried lauki balls and place on a tissue to remove excess oil.
  • Take another frying pan. Put 4 – 5 tbsp refined oil. Add 1 tsp cumin seed and let it sizzle. Then add chopped ginger garlic, green chilli and sauté till onions cooked light brown.
  • Add chopped tomatoes and sauté till cooked soft. Add kasuri methi.
  • Add all dry spices (coriander powder, cumin powder, turmeric powder, red chilli powder) to the pan and sauté.
  • Add 1 cup of water to it and mix well. Season with salt. Keep it on high flame. Let it simmer for 5 mins.
  • Let it boil for 5-7 mins more. Switch off the flame once the gravy is cooked completely. Then add the lauki koftas (dumplings) to the gravy and cover with the lid.
  • Once done sprinkle garam masala or sabji masala, mix well and garnish with coriander leaves and serve with paratha, chapatti, rice.
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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.

PIN FOR LATER

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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