Category: Curry & Subzi

A variety of Curry & Sabzi recipes from around the World…

Amritsari Khatte Chole

Amritsari Khatte Chole

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Amritsari Khatte Chole
Amritsari Khatte Chole
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 10 mins.		 2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

Ingredients
Chickpeas (Chole) – 1 ½ Cup
(Soaked overnight and boiled with little water, salt and 2 tea bags. If you don’t have tea bags use tea powder boiled in water after straining it. Chickpeas turn dark due to tea. Boil the chickpeas adequately so that they become very soft.)
Onion, Chopped – 1 No.
Ginger, Chopped – 2 Teaspoons
Coriander Leaves – ½ Small Bowl
Green Chilli, Chopped – As Per Your Liking
Salt To Taste
Kashmiri Red Chilli Powder – 1 Teaspoon
Cumin Seeds – 1 Teaspoon
Roasted Cumin Seeds Powder – 1 Teaspoon
Chana Masala (Or Garam Masala) – 1 Teaspoon
Tamarind Pulp – As Per Your Liking
Onion, Sliced For Garnishing
Ginger, Juliennes For Garnishing

Method
• Take chickpeas in a cooker
• Add chopped onion
• Add chopped ginger
• Add chopped green chilli as per your liking
• Add cumin seeds
• Add Kashmiri red chilli powder
• Add roasted cumin seeds powder
• Add chana masala powder
• Add tamarind pulp as per your liking
• Mix well
• Add ½ the bowl of coriander leaves
• Cook for 5-10 minutes so that the spices mix well
• Maintain a medium consistency, not too dry or too watery also
• Close the cooker with lid. Don’t pressure cook it.
• After 8-10 minutes, turn off the flame
• Transfer chole in a serving bowl
• Garnish with coriander leaves
• Garnish with onion slices
• Garnish with ginger juliennes
• Put a green chilli cut into 2 halves on top
• Amritsari khatte chole are ready
• It can be served with matthi, paratha, kulcha or bread

Video

Punjabi Kadhi Pakora Wali

Punjabi Kadhi Pakora Wali

By |
Punjabi Kadhi Pakora Wali
Punjabi Kadhi Pakora Wali
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 10 mins.		 2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

Ingredients
Curd – ½ Kg
Gram Flour For Pakora – ¾ Cup
Gram Flour For Kadhi – ½ Cup
Onion, Chopped – 1 No.
Ginger, Chopped – 1 Teaspoon
Green Chilli, Chopped – 1 Teaspoon
Curry Leaves – 9-10 Nos.
Coriander Leaves – 1 Bowl
Salt To Taste
Red Chilli Powder – 1 Teaspoon
Turmeric Powder – ½ Teaspoon
Cumin Seeds – 1 Teaspoon
Fenugreek Seeds – ½ Teaspoon
Mustard Seeds – ½ Teaspoon
Asafetida Powder – ½ Teaspoon
Dried Red Chilli – 2-3 Nos.

Method
For Pakora Batter
• Take gram flour in a mixing bowl
• Add 2-3 teaspoons curd for making the pokora soft
• Add 2 teaspoons of chopped onion
• Add ¼ teaspoon of chopped green chilli
• Add 1 teaspoon of coriander leaves
• Add ½ teaspoon of salt
• Add ½ teaspoon of red chilli powder
• Add little water
• Mix well
• Keep aside
For Kadhi
• Take curd in a mixing bowl
• Add gram flour
• Add little water
• Mix well using hand blender
• Keep wok on gas
• Add 2-3 teaspoon oil or clarified butter
• If you are using mustard oil, don’t add anything till oil starts smoking
• When oil starts smoking, add ½ teaspoon mustard seeds
• When mustard seeds start crackling, add ½ teaspoon fenugreek seeds
• Add ½ teaspoon asafetida powder
• Add 5-6 curry leaves
• Add 2-3 dried red chillies
• Add 2-3 teaspoons of chopped onion
• Mix well
• When onion turns brown, add 1 teaspoon of chopped ginger
• Add ½ teaspoon of chopped green chilli
• Add 1 teaspoon of red chilli powder
• Add 1 teaspoon of cumin seeds
• Add ½ teaspoon of turmeric powder
• Mix well
• Add curd and gram flour mixture
• Add ½ liter water
• Mix well
• Stir continuously till it starts boiling otherwise it might curdle
• Add salt to taste
• Simmer it on a low flame aside
For Pakora
• Keep oil in a wok for heating
• When oil heats up, start adding pakora batter with spoon
• When pakoras get fried remove them in a dish
• For Pakora Kadhi
• Once kadhi starts boiling, add all the pakoras to kadhi
• More the kadhi boils, better it gets
• So, cover it with a lid and allow it to boil for 20-25 minutes
• After 20-25 minutes, open the lid
• Add coriander leaves
• Add 1 teaspoon of garam masala
• Transfer kadhi to a serving bowl
For Tadka
• Keep a skillet on gas for heating
• Add 1 teaspon of clarified butter
• When clarified butter melts, add ½ teaspoon of cumin seeds
• Add ½ teaspoon of red chilli powder
• Turn off the gas
• Pour tadka on kadhi

Garnish with coriander leaves
Punjabi kadhi pakora wali is ready
It can be served with rice or paratha

Video

Palak Paneer Bhurji

Palak Paneer Bhurji

By |
Palak Paneer Bhurji
Palak Paneer Bhurji
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 10 mins.		 2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

Ingredients
Spinach (Palak) Leaves, Chopped – 2 Cups
Cottage Cheese (Paneer), Grated – 200 G
Small Onion, Chopped – 1 No.
Tomato, Pureed – 1 No.
Garlic, Chopped – 2 Teaspoons
Green Chilli, Chopped – 2 Teaspoons
Ginger, Grated – 2 Teaspoons
Garam Masala – 1 Teaspoon
Red Chilli Powder – 1 Teaspoon
Salt To Taste
Cumin Seeds – 1 Teaspoon
Oil – 3 Tablespoons

Method
• Keep a wok for heating
• Add 3 tablespoons of oil
• After oil heats up, add 1 teaspoon of cumin seeds
• After cumin seeds turn brown, add garlic
• After garlic gets cooked, add onion
• After onion turns brown, add ginger
• Cook nicely
• Add tomato puree
• Cook till oil separates from tomato
• After tomato gets nicely cooked, add 1 teaspoon of red chilli powder
• Add green chilli
• Add salt
• After all spices get nicely cooked, add spinach
• Cook spinach for 3 – 4 minutes
• After spinach gets cooked, add cottage cheese
• Mix well
• Add 1 teaspoon of garam masala
• Cover with lid and let it cook for 2 – 3 minutes on low flame
• Palak paneer bhurji is ready
• Turn off the gas and transfer in serving dish
• Garnish with coriander leaves

Video

Malai Pepper Chicken

Malai Pepper Chicken

By |
Malai Pepper Chicken
Malai Pepper Chicken
Time To Cook
Serving
Measures
Preparation Time = 0 mins.
Cooking Time = 15 mins.		 2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

Ingredients
Chicken – ½ Kg
Salt To Taste
Black Pepper Powder To Taste
Milk Cream (Malai) – ¼ Cup

Method
• Put chicken in a pressure cooker
• Prick it with a fork
• Add salt
• Mix well
• Put the pressure cooker on the gas stove
• Close the lid and cook it till 3 whistles
• Put off the flame after 3 whistles
• Let the pressure cooker cool down
• After it cools down open the lid
• Put the pressure cooker (without closing lid) on flame till the water dries up
• Add 1 teaspoon of black pepper powder
• After the water dries up add little black pepper powder
• Add 2 tablespoons of milk cream
• Don’t cook the chicken much. Simply toss it
• Put off the flame
• Transfer the chicken to serving dish
• Garnish with coriander leaves
• Malai Ppper Chicken is ready to serve

Video

Lehsuni Shalgam

Lehsuni Shalgam

By |
Lehsuni Shalgam
Lehsuni Shalgam
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 10 mins.		 2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Turnip, Shalgam – ½ kg
Onion, finely chopped – 1 No.
Ginger, finely chopped – 1 Large Teaspoon
Garlic, finely chopped – 1 Large Teaspoon
Tomato, pureed – 1 No.
Clarified Butter (Desi Ghee) – 3 Teaspoons
Jaggery, powdered – 2 Teaspoons
Salt – 1 Small Teaspoon
Red Chilli Powder – 1/s Teaspoon
Turmeric Powder – ¼ Teaspoon
Cumin Seeds – 1 Teaspoon
Garam Masala – ½ Teaspoon
Coriander Leaves – For Garnishing

Method
• Take 1 cup water in cooker
• Add shalgam, after water starts boiling
For “Tadka”
• Heat pan
• Add 3 teaspoons of clarified butter (desi ghee)
• Add 1 teaspoon cumin seeds
• After cumin seeds turn brown, add 1 large teaspoon of chopped garlic
• After garlic turns brown, add 1 finely chopped onion
• After onion turns brown, add 1 large teaspoon of chopped ginger
• Add 1 pureed tomato
• After tomato gets cooked, add dried spices
• Add ¼ teaspoon of turmeric powder
• Add ½ teaspoon of red chilli powder
• Add 1 small teaspoon of salt
• Add 2 teaspoons of powdered jiggery
• “Tadka” is ready
For “Whipping Shalgam”
• Shalgam is boiled
• Add 1-2 teaspoons of corn or wheat flour (atta)
• Mash with hand blender
• Add mashed shalgam to tadka
• Mix well
• Add ½ teaspoon of garam masala
• Add a lot of coriander leaves
• Mix well
• Low simmer for 5 minutes to ensure that the flour gets nicely cooked
• After 5-6 minutes, transfer in a serving bowl
• Garnish with white butter
• Lehsuni shalgam is ready
• It can be served with makai roti, naan or lachha paratha

Video

Kadai Paneer

Kadai Paneer

By |
Kadai Paneer
Kadai Paneer
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 20 mins.		 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Paneer, Cut into Cubes – 250 gm
Capsicum, Cut into Cubes – 1 No.
Onion, Cut into Cubes – 1 No.
Onion, Grated – 1 No.
Big Tomato, Ground – 1 No.
Milk – ¼ Cup
Corn Flour – ½ Tablespoon
Red Chilli Powder – 1 Teaspoon
Shahi Paneer Masala – 2 Teaspoons
Oil – 2 Tablespoons
Salt to taste

Method
• Heat oil in a kadai
• Add onion paste and sauté till it turns brown
• Add tomato and sauté till oil separates
• Add red chilli powder , shahi paneer masala and salt
• Add cubed onion and capsicum
• Add paneer
• Add a paste of corn powder mixed in milk
• Mix well and cook for 1-2 minutes
• Transfer in a serving bowl and serve with roti or paratha

Video

Palak Paneer

Palak Paneer

By |
Palak Paneer
Palak Paneer
Time To Cook
Serving
Measures
Preparation Time = 15 mins.
Cooking Time = 10 mins.		 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Paneer – 250gm
Spinach Leaves – 200gm or 1 Bunch
Onion, Chopped – 1 No.
Tomato Chopped or Pulp – 1 No.
Ginger Paste – 1 Teaspoon
Garlic, Chopped – 1 Teaspoon
Cumin Seeds – 1 Teaspoon
Malai or Cream (optional) – 1 Tablespoon
Red Chilli Powder – 1 Teaspoon
Green Chilli, Chopped – 1 Teaspoon
Oil – 2 Tablespoons
Ice Cubes in Water

Method
• Blanch spinach leaves for 5 minutes Transfer in ice cold water and strain.
• Make a paste of spinach leaves and keep aside
• Cut paneer in cubes and keep aside
• Heat oil in a wok
• Add jeera. When it starts spluttering add garlic and sauté for a few seconds
• Put onion and cook till it becomes translucent
• Put tomato pulp and cook till oil separates
• Add red chilli powder and salt
• Put palak paste and mix well
• Add malai and mix well. Add water if required
• Put paneer and cook for 5-7 minutes On low flame
• Serve hot

Video

Methi Malai Paneer

Methi Malai Paneer

By |
methi-malai-paneer
Methi Malai Paneer
Time To Cook
Serving
Measures
Preparation Time = 25 mins.
Cooking Time = 25 mins.		 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Paneer (Cottage Cheese) – 250g.
Onion, chopped – 1no.
Ginger, paste – 1 teaspoon
Garlic, paste – ½ teaspoon
Tomatoes, pureed – 1 no.
Cashew, soaked – 10-12 nos.
Methi Leaves – ¼ cup
Malai – ¼ cup
Milk – ¼ cup
Kashmiri Red Chilli Powder – 1 teaspoon
Jeera (Cumin) – 1 teaspoon
Haldi (Turmeric) Powder – ½ teaspoon
Dhania (Coriander) Powder – 1 teaspoon
Vegetable Oil – 3 tablespoon
Laung (Cloves) – 2-3 nos.
Green Chillies, slit lengthwise – 1 no.
Salt to taste

Method
• Heat oil in pan. Add jeera, clove and sauté.
• Add ginger, garlic, green chilli and onion. Sauté for few minutes.
• Add tomato puree.
• Add red chilli powder, turmeric powder, dhania powder and sauté till it thickens and oil separates.
• Let it cool.
• Transfer it in a mixer jar. Add some water. Add soaked cashews and puree it.
• In same pan heat 1 tsp oil. Add methi leaves and sauté it till it wilts.
• Add the paste from the mixer jar and sauté it for a min.
• Mix malai and milk well.
• Add milk and malai. Sauté it on a low flame while stirring continuously so that milk doesn’t curdle.
• Add salt to taste. Add paneer in it. Mix well. Add garam masala powder.
• Cover and simmer it for 2 mins.
• Transfer it in serving bowl and serve with chapatti or paratha.

Kadhi Pakode Wali

Kadhi Pakode Wali

By |
kadhi-pakode-wali
Kadhi Pakode Wali
Time To Cook
Serving
Measures

Preparation Time = 15 mins.
Cooking Time = 30 mins.

 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
For Kadhi
Dahi – 250 gm
Besan – ½ cup
Curry leaves – 8-10 nos.
Rai (mustard seeds) – ½ teaspoon
Dhania (coriander seeds) – 1 teaspoon
Hing – ¼ teaspoon
Whole bore chilli – 8-10 nos.
Methi dana (fenugreek seeds) – ½ teaspoon
Kasuri methi – 1 tablespoon
Onion, sliced lengthwise – 1 no.
Ginger, chopped – 1 tablespoon
Green chilli, chopped – 1 teaspoon
Garlic, chopped – ½ teaspoon
Red chilli powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Dhania powder – 1 teaspoon
Garam masala – 1 teaspoon
Coriander leaves, chopped – 2-3 tablespoon
For pakode
Besan – ½ cup
Onion, chopped – 2 tablespoon
Green chilli, chopped – 1 no.
Dhania (coriander leaves), chopped – 1 teaspoon
Red chilli powder – ¼ teaspoon
Garam masala – ¼ teaspoon
Oil for frying
Baking soda – 1 pinch
Salt to taste

Method
For pakode
• In a bowl mix all ingredients and make a paste with water.
• Heat oil in a pan and fry pakode. Keep aside.
For kadhi
• In a bowl put dahi and besan and mix with hand blender. Mix water. Keep aside.
• Heat oil in a kadai. Add hing, rai, kadi patta, bore chillies, methi dana and coriander seeds. Saute for few seconds.
• Add garlic, onion, green chillies and ginger. Saute till onion turns brown.
• Add kasuri methi, red chilli powder, dhania powder, haldi.
• Add dahi and besan mixture
• Add salt to taste and mix well. Adjust consistency by adding water.
• Stir continuously so as avoid curdling.
• Keep it on a full flame.
• When it starts boiling reduce the flame.
• Add pakode.
• And, let it boil for 15-20 mins. On low flame.
• When it is done, add garam masala
• Transfer in a serving bowl.
• Garnish with coriander leaves and serve it with rice, roti or paratha.

Lahsuni Shalgam

Lahsuni Shalgam

By |
lahsuni-shalgam
Lahsuni Shalgam
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 15 mins.

 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Shalgam (Turnip) – ½ kg.
Desi ghee – 3 tablespoon
White butter (for garnish) – 1 tablespoon
Onion, chopped – 1 no.
Garlic, chopped – 1 teaspoon
Ginger, chopped – 1 teaspoon
Makai (or wheat) ka atta – 1 tablespoon
Jaggary (or sugar)– 1 tablespoon
Turmeric – ½ teaspoon
Red chilli powder – ½ teaspoon
Garam masala – ½ teaspoon
Coriander leaves, chopped – ½ cup
Jeera – ½ teaspoon
Salt to taste

Method
• Peel, wash and cut shalgam in chunks.
• Boil it along with turmeric and little water in a pressure cooker till it becomes soft and tender.
• Open the pressure cooker. Drain excess water.
• Add Makai ka atta, jaggary and mix it with hand blender.
• Heat desi ghee in pan. Add jeera, garlic, onion, ginger and saute till onion becomes brown. Add red chilli powder, garam masala and salt.
• Add shalgam in it and cook for 10 mins. On low flame.
• Transfer it to serving bowl. Garnish with coriander leaves and white butter.
• Serve it with makki ki roti.