Evergreendishes

Category: north indian

  • Mooli Paratha | Radish Stuffed Flatbread

    Mooli Paratha | Radish Stuffed Flatbread

    Mooli Paratha is a tasty stuffed flatbread from North India.
    Mooli or radish is a winter vegetable. It is often used to make tasty stir fry and sambar.

    Winter is bountiful with fresh vegetables and fruits. Varied kind of vegetables are available in the market. Green peas, radish, pumpkin, brinjal are some of the winter vegetables we find here. Green leaf of different kinds are in large produce. 


    Radish is a flowering plant in the mustard family Brassicaceae. Though the vegetable is a tap root, the leaves too are consumed as greens. Earlier, it was used only in Asia, but today it is used throughout the world.

    Mooli as it is commonly called in India, is often disliked for its smell by some of them. But, one must consider the numerous health benefits . Being rich in fiber, it aids in weight loss and digestion. Radish helps in the blood sugar management. It also helps to cure urinary tract infections.

    It also improves the texture of the skin. It promotes better circulation of blood.

    How to use radish :

    Radish can be eaten in both ways, raw and cookwed. It is often used in making tasty stir fry and salad.
    It can also be used in sambar along with other vegetables.
    The leaves of radish can be used in making tasty salads and soups.
    Radish can also be used as a stuffing in parathas. It makes a tasty punjabi breakfast.



    mooli parathaMooli Paratha Recipe :


    Radish contains 75% water, hence it is difficult to roll easily. Salt is mixed to the grated radish and kept covered for sometime. It helps to remove the moisture.

    Radish paratha can be made in two ways. You can either add green chilli or chilli powder as I have added here to the stuffing. There is a variation in taste. Mooli paratha is best enjoyed with pickles and curds. You may add chaat masala or dahi masala to the curd to enhance the taste. The other alternative is to use a green chutney.



    Ingredients :

    For the dough :

    • 2 cup wheat flour
    • ½ teaspoon ghee
    • A pinch of salt
    • Water for kneading
    • 1 teaspoon oil     

    For the stuffing :

    • 4 radish
    • ½ teaspoon garam masala
    • 1 teaspoon chilli powder
    • 1/2 teaspoon salt
    • 1 tablespoon fresh chopped coriander

      Other ingredients :

    • Mixture of oil and ghee for roasting

    Wheat flour for dusting

    Method :

    To make the stuffing :

    • Wash the radish, pat dry and peel the skin.
    • Grate the radish, the finer the shreddings, it will be better to roll.
    • Put ½ teaspoon of salt and keep it aside for ten minutes.
    • Remove the radish by squeezing the water. Put it another bowl
    • Add chilli powder, garam masala and chopped coriander. Mix well. Be careful, if you are adding salt,  as it was added earlier.

    To make the dough :

    In a wide bowl, add wheat flour. Add ghee and salt. At first, mix them well. Then add water in small quantity and mix to a stiff dough. Smear a little oil, cover it with a cloth and keep it aside for ten minutes.

    To make mooli paratha :

    • Take a ball of the dough and roll it a bit.
    • Take a spoonful of the filling, put it in the centre of the rolled dough.
    • Slowly, take the extended sides and make a covering over it.
    • Now, dust the ball lightly and roll it.
    • Heat a griddle, put the rolled paratha on the griddle.
    • Smear some oil and ghee mixture on top of it.
    • Turn it to the other side and smear some oil over it. Cook it to a golden colour on both the sides.

    Serve hot with pickle and curd.

    Take a tip :

    • It is best to keep the spices minimal as radish gives a good taste to the flatbread.
    • You may add ginger and chilli to the grated radish instead of chilli powder and garam masala.
    • The squeezed water may be used for mixing the dough. It can also be used in curry and sambar.
    mooli paratha
    Evergreendishesdev

    Mooli Paratha

    Mooli Paratha is a popular flat bread from North India. It is usually served for breakfast.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 6 parathas
    Course: Breakfast
    Cuisine: punjabi
    Ingredients Equipment Method Notes

    Ingredients
      

    For the dough :
    • 2 cup wheat flour
    • ½ teaspoon ghee
    • A pinch of salt
    • Water for kneading
    • 1 teaspoon oil
    For the stuffing :
    • 4 radish
    • ½ teaspoon garam masala
    • 1 teaspoon chilli powder
    • 1/2 teaspoon salt
    • 1 tablespoon fresh chopped coriander
    Other ingredients :
    • Mixture of oil and ghee for roasting
    • Wheat flour for dusting

    Equipment

    • 2 wide bowl
    • grater
    • scraper
    • rolling board
    • rolling pin
    • skillet
    • ladle
    • small bowl
    • 2 plates
    • 1 small plate
    • 1 small spoon

    Method
     

    To make the stuffing :
    1. Wash the radish, pat dry and peel the skin.
    2. Grate the radish, the finer the shreddings, it will be better to roll.
    3. Put ½ teaspoon of salt and keep it aside for ten minutes.
    4. Remove the radish by squeezing the water. Put it another bowl
    5. Add chilli powder, garam masala and chopped coriander. Mix well. Be careful, if you are adding salt,  as it was added earlier.
    To make the dough :
    1. In a wide bowl, add wheat flour. Add ghee and salt. At first, mix them well. Then add water in small quantity and mix to a stiff dough. Smear a little oil, cover it with a cloth and keep it aside for ten minutes.
    To make mooli paratha :
    1. Take a ball of the dough and roll it a bit.
    2. Take a spoonful of the filling, put it in the centre of the rolled dough.
    3. Slowly, take the extended sides and make a covering over it.
    4. Now, dust the ball lightly and roll it.
    5. Heat a griddle, put the rolled paratha on the griddle.
    6. Smear some oil and ghee mixture on top of it.
    7. Turn it to the other side and smear some oil over it. Cook it to a golden colour on both the sides.
    8. Serve hot with pickle and curd.

    Notes

    It is best to keep the spices minimal as radish gives a good taste to the flatbread.
    You may add ginger and chilli to the grated radish instead of chilli powder and garam masala.

    Pin it for later : 

    If you ever make Mooli Paratha in your kitchen, take a picture and share on Instagram by tagging @foodiejayashree. You can also tag me on facebook. Subscribe to get all updates in your inbox and an e-book of handyhints for free. Until next time, happy cooking !

  • Paneer Bhurji | North Indian Cuisine

    Paneer Bhurji | North Indian Cuisine

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    Paneer Bhurji is a classic dish from North Indian cuisine. Scrambled paneer is mixed in a gravy of cooked onion and tomatoes with spice powders to make a tasty accompaniment. Paneer is cottage cheese while bhurji refers to a scramble. Cottage cheese scramble is ideal to pair with any Indian flat bread as roti or paratha. You can also use it as a spread on toasts for a quick and filling  breakfast. 

    Paneer or Cottage cheese is the preferred choice for us. Tofu or egg can also be used. 

    It is good to use fresh, homemade paneer. To make paneer, heat whole milk on a low  flame. Keep the acidic ingredients ready to curdle the milk. Here, we can use curd, lemon or vinegar. Once the milk comes to a boil, put a small quantity of any one of the acidic ingredient and allow it to curdle. Turn off the flame. After a few minutes, drain it over a thin muslin cloth and keep it aside for sometime.

    If buying, opt for a whole piece of paneer instead of cubes. After adding the spices, keep stirring as the spices get burnt easily. Put a little water if needed. 

    What goes in the making of Paneer Bhurji ?

    • Paneer : It is the star ingredient. It is always best to make paneer at home. But, you can use store bought too. Use a good brand paneer. Once you buy, check it properly if it is fit for use. I am writing this as I read so much about the deterioration in the quality of paneer these days.
    • Onion : Cut it finely. Invest in a good chopper, it saves so much time.
    • Tomato: Use the bright, red ones. Cut them finely. 
    • OIl : Any neutral oil will do.
    • Ginger garlic paste : I prefer making it fresh but you can use the store bought ginger garlic paste.
    • Cumin : A little bit of cumin, lends a good flavour.
    • Turmeric powder
    • Amchur powder : It is the dried mango powder which helps in balancing the flavours.
    • Garam Masala : It is a blend of all spices. Use a good quality spice mix.
    • Kasuri Methi: It is dried fenugreek leaves which helps to give a good flavour to the dish.
    • Coriander powder : You can make it by roasting a small quantity of dhania and then grinding to a fine powder.
    • Coriander : The final dressing of the dish is the coriander sprinkled on top.

     

    Can it be stored ?

    Paneer Bhurji  tastes best when it is cooked fresh and served. The texture of the paneer may change .

    How to serve it ?

    • It tastes great with roti and nan.
    • It can be served as an accompaniment with chapathi or phulka.
    • It is ideal to top it over a bread toast.
    • It can be used as a filling for rolls.
    • It tastes great as a filling for a different kind of dosa.

     

    Print Recipe

    Paneer Burji

    5 from 4 votes
    Paneer Burji is a popular dish from North Indian cuisine. It pairs well with any Indian flat bread. Scrambled cottage cheese is cooked with spices to make a delectable side dish.
    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 2 tablespoon oil
    • 1/2 teaspoon cumin
    • 2 green chilli
    • 1/2 teaspoon ginger garlic paste
    • 2 onion
    • 3 tomato
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon amchur powder
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon garam masala
    • 200 grams paneer
    • 1/2 teaspoon kasuri methi
    • 2 tablespoon fresh coriander

    Method
     

    1. If you are using fresh homemade paneer, get the paneer ready. Otherwise, put the store bought paneer in hot water for fifteen minutes.
    2. Cut the vegetables
    3. Crumble the paneer.
    4. Grind ginger garlic paste, I prefer to use fresh one.
    5. Take oil in a pan, add cumin and green chilli cut into half pieces.
    6. Put the ginger garlic paste and saute it for a few seconds. Then, add the onions. Saute it to a golden brown colour.
    7. Put the tomato pieces to it and allow it to cook for sometime.
    8. Once the tomatoes are cooked, put the spice powders to it along with salt.
    9. Mix it well and let the flavours blend well.
    10. Put the crumbled paneer to it, mix and saute it for a minute.
    11. Add crushed kasturi methi to it
    12. Finally, add chopped coriander to it.
    13. Paneer Bhurji is ready to serve.

    Other paneer related recipes are : 

    paneer tikka
    paneer tikka
    Kadai Paneer
    Kadai Paneer

     

    Pin it for later : 

    paneer bhurji
    paneer bhurji

    If you  make  Paneer Bhurji, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free.

  • Kadhi Recipe | Punjabi Kadhi Pakora

    Kadhi Recipe | Punjabi Kadhi Pakora

    Kadhi recipe is the popular Punjabi Kadhi Pakora. It is tasty and one of the cherished meals for north indians. 

    Kadhi chawal is the staple food of many people. It is easy to make and makes a good accompaniment with steamed rice. When the usual cooking needs a change, we resort to other kind of dishes. Kadhi is one of them. Every region has its own version of kadhi. The basic ingredient for kadhi is curd and gram flour.  There is a variation in the method of preparation.

    Kadhi with pakora is a signature dish from North Indian cuisine. Kadhi with pakora is made by dunking the onion pakoras in kadhi.

    a bowl of kadhi with pakora
    punjabi kadhi pakora

    What is Kadhi ?

    Kadhi is a popular yoghurt- based dish from Indian sub-continent. Gram flour is usually used to thicken it along with other ingredients. 

    What are the variation in Kadhi ? 

    Every region in India, has it’s own unique culture and traditions. Kadhi is prepared in most parts of the country but every region has its  own unique recipe. In South India, coconut is used in the preparation of majjige paladya along with other ingredients. It is similar to kadhi, at times we add ambodi in it.  The method of preparation is different in Rajasthan, a simple one with or without badas.  Gujarati kadhi is another version which I am yet to make. Sindhi kadhi is totally different and delectable with vegetables in it.

    Kadhi with Pakora Recipe 

    Ingredients:

    For Kadhi :

    • 1 cup sour curd
    • 1/4 cup gram flour
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon red chilli powder
    • 1 teaspoon coriander powder
    • salt to taste
    • 1 tablespoon oil
    • 1/4 teaspoon cumin
    • 1/4 teaspoon fenugreek
    • 1 small onion
    • 1 inch ginger grated
    • 1 tomato
    • 2 green chilli

            For tempering 

    • 1 tablespoon oil
    • 1/4 teaspoon cumin
    • 1/8 teaspoon chilli powder

      For Pakoras:

    • 1/2 cup gram flour
    • 1 big onion
    • 2 green chilli
    • 1 tsp chilli powder
    • 1/4 teaspoon garam masala powder
    • 1/2 teaspoon coriander powder
    • water for mixing

      Method:

      To make kadhi : 

    • Blend the curd. Add gram flour, coriander powder, chilli powder, turmeric powder , and salt  to it. Mix it well, no lumps should be formed. 
    • In a kadai, make seasoning. Put oil, add cumin and fenugreek seed. Once it turns golden, add the grated ginger and onion. Saute it for sometime. Add tomato and green chilli pieces to it. Stir for 2-3 minutes.
    • Add the curd mixture, keep stirring it.
    • Reduce the flame, allow it to cook for sometime.
    • Switch off the flame.

    To make the pakoras:

    1. Take besan in a bowl. Add onion, green chilli, chilli powder, garam masala and coriander powder.Mix them together.
    2. Add little water and mix thoroughly. The batter should be of dropping consistency.
    3. Heat oil in a pan, add a spoonful of batter. Put a few more. 
    4. Deep fry to golden colour.
    5. Remove with a ladle and put it aside. 
    6. Put the pakora in kadhi.

    To make the seasoning:

    • Take oil in a pan, add cumin and chilli powder to it. As it turns golden, remove it and pour over the kadhi.
    kadhi with pakora

    Kadhi with Pakora

    5 from 5 votes
    Kadhi with Pakora is a popular dish from Punjabi cuisine. It is a comfort food.
    Print Recipe Pin Recipe
    Course: lunch
    Cuisine: punjabi
    Ingredients Equipment Method

    Ingredients
      

    For Kadhi :
    • 1 cup sour curd
    • 1/4 cup gram flour
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon red chilli powder
    • 1 teaspoon coriander powder
    • salt to taste
    • 1 tablespoon oil
    • 1/4 teaspoon cumin
    • 1/4 teaspoon fenugreek
    • 1 small onion
    • 1 inch ginger grated
    • 1 to mato
    • 2 green chilli
    For tempering
    • 1 tablespoon oil
    • 1/4 teaspoon cumin
    • 1/8 teaspoon chilli powder
    For Pakoras:
    • 1/2 cup gram flour
    • 1 big onion
    • 2 green chilli
    • 1 tsp chilli powder
    • 1/4 teaspoon garam masala powder
    • 1/2 teaspoon coriander powder
    • water for mixing

    Equipment

    • 1 thick pan
    • 1 kadhi
    • 1 ladle
    • 1 perforated ladle
    • 2 plates
    • 2 bowls

    Method
     

    To make the kadhi :
    1. Blend the curd. Add gram flour, coriander powder, chilli powder, turmeric powder , and salt  to it. Mix it well, no lumps should be formed.
    2. In a kadai, make seasoning. Put oil, add cumin and fenugreek seed. Once it turns golden, add the grated ginger and onion. Saute it for sometime. Add tomato and green chilli pieces to it. Stir for 2-3 minutes.
    3. Add the curd mixture, keep stirring it.
    4. Reduce the flame, allow it to cook for sometime.
    5. Switch off the flame.
    To make the pakoras:
    1. Take besan in a bowl. Add onion, green chilli, chilli powder, garam masala and coriander powder.Mix them together.
    2. Add little water and mix thoroughly. The batter should be of dropping consistency.
    3. Heat oil in a pan, add a spoonful of batter. Put a few more.
    4. Deep fry to golden colour.
    5. Remove with a ladle and put it aside.
    6. Put the pakora in kadhi.
    To make the seasoning:
    1. Take oil in a pan, add cumin and chilli powder to it. As it turns golden, remove it and pour over the kadhi.
    punjabi kadhi pakora
    punjabi kadhi pakora

    If you ever make  Punjabi Kadhi Pakora  recipe,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  

  • How to make Aloo Palak Paratha

    How to make Aloo Palak Paratha

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    Aloo Palak Paratha is a tasty and filling breakfast. Spinach puree is mixed in the dough, rolled  are filled with a potato mix to make a colourful and delicious paratha. The green colour filled paratha looks good, is healthier and filling.

    Parathas are always welcome at home, they make the best breakfast recipes. Aloo Paratha, is obviously the first choice for my family. But at times, I do make variations as potato and pea paratha or aloo methi paratha. Today, I am sharing aloo palak paratha.

    Spinach is a store house of nutrients, I find ways to include it in my cooking. We all know spinach and potato are a match made in heaven. They comprehend well in a gravy like or a sabzi. I have made this paratha a couple of times, but could not share it with you all.

    aloo palak paratha

    Aloo Palak Paratha Recipe:

    Ingredients:

    For the dough:

    • 2 cup wheat flour
    • 150 grams spinach
    • 1/2 teaspoon ghee
    • 1/2 teaspoon salt
    • water

    For the stuffing:

    • 7 medium sized potato ( 400 grams)
    • 3/4 teaspoon chilli powder
    • 1/2 teaspoon chat masala
    • salt to taste
    • 2 green chilli
    • 1 inch ginger

    Method:

    To make the dough :

    1. Remove the stalk of the spinach leaves. Wash them thoroughly, cut and blanch. Make a paste of it.
    2. In a wide bow, take wheat flour, add ghee, salt and spinach puree to it.
    3. Mix it thoroughly.
    4. Use small quantity of water and make a stiff dough.
    5. Cover it with a muslin cloth and keep it aside for ten minutes.

    To make the stuffing:

    1. Boil the potatoes in a pressure cooker for two whistles.
    2. Grind green chilli and ginger together.
    3. Once the pressure releases by itself, peel the potatoes and mash them
    4. Add chilli powder, salt, chat masala and the ginger chilli paste to it.
    5. Mix and keep it aside.

    To make parathas:

    1. Heat a skillet.
    2. Take a small ball of the dough. Roll it into a small circle.
    3. Take a small ball of the filling, put it the centre, seal the edges together and flatten it slowly between the palms.
    4. Using a little flour, roll it gently to a small paratha.
    5. Put it on the skillet. After a few seconds, turn it to the other side and brush some oil over it.
    6. Flip it and now smear oil on the reverse side.
    7. Once it is golden in colour, pput a little ghee and remove it.
    8. Serve it with pickle and curd.

    Aloo Palak Paratha

    Aloo Palak Paratha is tasty, healthy and filling. The dough is mixed with spinach puree and filled with a potato filling. It makes a good breakfast option.
    Print Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Course: Breakfast, brunch, dinner ideas, lunch
    Cuisine: north indian
    Ingredients Equipment Method Notes

    Ingredients
      

    For the dough:
    • 2 cup wheat flour
    • 150 grams spinach
    • 1/2 teaspoon ghee
    • 1/2 teaspoon salt
    • water
    For the stuffing:
    • 7 medium sized potato 400 grams
    • 3/4 teaspoon chilli powder
    • 1/2 teaspoon chat masala
    • salt to taste
    • 2 green chilli
    • 1 inch ginger

    Equipment

    • wide bowl, rolling board, rolling pin, small bowl,

    Method
     

    To make the dough :
    1. Remove the stalk of the spinach leaves. Wash them thoroughly, cut and blanch. Make a paste of it.
    2. In a wide bow, take wheat flour, add ghee, salt and spinach puree to it.
    3. Mix it thoroughly.
    4. Use small quantity of water and make a stiff dough.
    5. Cover it with a muslin cloth and keep it aside for ten minutes.
    To make the stuffing:
    1. Boil the potatoes in a pressure cooker for two whistles.
    2. Grind green chilli and ginger together.
    3. Once the pressure releases by itself, peel the potatoes and mash them
    4. Add chilli powder, salt, chat masala and the ginger chilli paste to it.
    5. Mix and keep it aside.
    To make parathas:
    1. Heat a skillet.
    2. Take a small ball of the dough. Roll it into a small circle.
    3. Take a small ball of the filling, put it the centre, seal the edges together and flatten it slowly between the palms.
    4. Using a little flour, roll it gently to a small paratha.
    5. Put it on the skillet. After a few seconds, turn it to the other side and brush some oil over it.
    6. Flip it and now smear oil on the reverse side.
    7. Once it is golden in colour, pput a little ghee and remove it.
    8. Serve it with pickle and curd.

    Notes

    Incase, you need it spicier, add another half teaspoon of chilli powder.
    Using of ghee for roasting is optional, but it gives a good taste.

    aloo palak paratha served with pickle and curd
    Aloo Palak Paratha

    If you ever make Aloo Palak Parat in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

  • Mughlai Vegetable Pulao

    Mughlai Vegetable Pulao

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    Mughlai VegPulao is a rich, mildly aromatic  and delicious rice dish from Indian sub-continent. It is rich with the addition of nuts and fruit pieces. It makes a good meal for the weekend. 

    Rice dish in any form is always welcome at home.  It serves dual purpose, it is loved by my children and  cooking is made easier for the day. It is ideal for brunch, weekend lunch or dinner. Mughlai Pulav as the name indicates is rich and tasty. It paies well with any curd based salad and a appetiser. 

    Earlier, I have shared some recipes which I often make at home. They are  pudina pulao, spring onion and corn pulao, corn and peas pulao, jeera rice, tri-colour pulav

    To make mughlai veg pulao, initially cook  the rice separately with a bay leaf, a teaspoon of ghee and a pinch of salt. Cut the vegetables into thin strips. Grind coconut along with coriander seed, poppy seed, garlic and ginger to a paste. Here, I have used a mixture of oil and ghee to cook it., it gives a good taste to the dish. One can fry the nuts ahead and keep them aside at this stage. The detailed recipe is given below.

    mughlai vegetable pulao
    mughlai vegetable pulao

    Mughlai Pulao Recipe 

    Ingredients: 

    • 1 cup basmati rice
    • 1 bay leaf
    • 1 teaspoon ghee
    • 1/4 cup beans (cut in one inch long pieces)
    • 1/4 cup carrot  (cut similarly, used in lesser quantity )
    • peas
    • 1/4 cup beetroot ( cut similarly, used in lesser quantity)
    • fruit pieces ( I have used apple and pomegranate)
    • 2 tablespoon oil
    • 1 tablespoon ghee
    • 2 cloves
    • 1 inch stick cinnamon
    • 2 cardamom
    • 1 tablespoon fresh coconut
    • 1.5 teaspoon poppy seed
    • 5 cloves garlic
    • 5 green chilli
    • 1/2 inch ginger
    • 1.5 tablespoon coriander seed
    • salt

    Method : 

    1. Cook the rice with bay leaf and a teaspoon of ghee. We need separate grains of rice, add water accordingly.
    2. In a thick bottom pam, add ghee and oil. Put cardamom, cloves and cinnamon to it. After a few seconds, add beans to it. Put carrot and beetroot pieces after two minutes. Let them cook. Put peas to it. 
    3. Grind together coconut, poppy seed, green chilli, ginger and coriander seed with a little water. 
    4. Put the paste in it and saute it for sometime. Let the raw smell diminish. 
    5. Now, add  the cooked rice and salt to it. Mix it gently.
    6. Fry cashew and raisins in ghee.
    7. Garnish with fruits and dry fruits. Serve Mughlai vegetable pulao with a raita of your choice. 

    Take a tip:

    • You may  add grapes and pineapple pieces to it.
    • Let the pressure release by itself. It is good to spread on a wide plate. 
    • Vegetables are of your choice. You may add potatoes and omit beetroot if you wish.
    • Avoid using garlic to make it a no onion garlic recipe. 

    About the event : 

    Sending this to “Exotic Pulao and Biryanis ” at Shhh Secretly Cooking group. The theme was suggested by Swaty Malik. She has a wide range of dishes on her blog. I have bookmarked her healthy moong dal idlis to try. Here, we are paired together and partners exchange two ingredients as secret ones to cook a dish. Later, other members try to guess the given ingredients. I was paired with Renu. She gave me green chilly and poppy seed and I have prepared  this Mughlai Vegetable Pulao. I gave cinnamon and bada elaichi ( big cardamom) as the secret ingredients and she has prepared a delicious One Pot Vegetable Mangodi Tahiri.  I would love to make  her no bake coffee energy balls soon. 

    shhh cooking secretly

    mughlai vegetable pulao
    Evergreendishesdev

    Mughlai Vegetable Pulao

    Mughlai vegetable pulao is a delicious rice dish prepared with coconut and other spices, cooked with assorted vegetables and garnished with fruits and nuts
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 4
    Course: lunch ideas, Main Course
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup basmati rice
    • 1 bay leaf
    • 1 teaspoon ghee
    • 1/4 cup beans cut in one inch long pieces
    • 1/4 cup carrot cut similarly, used in lesser quantity
    • peas
    • 1/4 cup beetroot cut similarly, used in lesser quantity
    • fruit pieces I have used apple and pomegranate
    • 2 tablespoon oil
    • 1 tablespoon ghee
    • 2 cloves
    • 1 inch stick cinnamon
    • 2 cardamom
    • 1 tablespoon fresh coconut
    • 1.5 teaspoon poppy seed
    • 5 cloves garlic
    • 5 green chilli
    • 1/2 inch ginger
    • 1.5 tablespoon coriander seed
    • salt

    Method
     

    1. Cook the rice with bay leaf and a teaspoon of ghee. We need separate grains of rice, add water accordingly.
    2. In a thick bottom pam, add ghee and oil. Put cardamom, cloves and cinnamon to it. After a few seconds, add beans to it. Put carrot and beetroot pieces after two minutes. Let them cook. Put peas to it.
    3. Grind together coconut, poppy seed, green chilli, ginger and coriander seed with a little water.
    4. Put the paste in it and saute it for sometime. Let the raw smell diminish.
    5. Now, add  the cooked rice and salt to it. Mix it gently.
    6. Fry cashew and raisins in ghee.
    7. Garnish with fruits and dry fruits. Serve Mughlai vegetable pulao with a raita of your choice.

    Notes

    You may  add grapes and pineapple pieces to it.
    Let the pressure release by itself. It is good to spread on a wide plate. 
    Vegetables are of your choice. You may add potatoes and omit beetroot if you wish.
    Avoid using garlic to make it a no onion garlic recipe. 

    If you ever make this Mughlai Vegetable Pulao,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

    Mughlai Vegetable Pulao is a delicious rice preparation with coconut, spices, nuts and assorted vegetables. It is ideal to serve during get-togethers.
    Mughlai Vegetable Pulao
  • Kadai Paneer | Easy Kadai Paneer Recipe

    Kadai Paneer | Easy Kadai Paneer Recipe

    Jump to Recipe Print Recipe

    Kadai Paneer is a delicious side dish from North Indian cuisine. It is ideal to pair with Indian flatbreads as tandoori roti, naan, chapati or phulka. 

    Kadai Paneer is a popular side dish made with cubes of paneer and capsicum, served in a small, beautiful metal pot (known as kadai in Hindi) with two handles in most restaurants. The kadai masala is prepared  using a few spices but here I have a quick, semi-dry version with the addition of whole spices.  I have lightly roasted the coriander and ground them coarsely.  This tasty North Indian sabzi is ready in 30 minutes from scratch. You can serve it with kulcha or roomali roti too. 

    Paneer, commonly called as cottage cheese, is loved by most people and finds a place in many dishes. It is a rich source of milk protein . It is commonly used in gravies. snacks  and many kind of sweets. It is made by curdling milk.  Today, many brands have ready to eat which you can just simmer and eat with hot rotis or phulka. We recently had these paneer indie bowl and they were tasty. 

    Kadai Paneer
    Kadai Paneer

    Why should you make this Kadai Paneer recipe ?

    • easy to prepare
    • tasty
    • ideal to serve for lunch
    • loved by both kids and adults
    • goodness of paneer

    Kadai Paneer Recipe 

    Ingredients:

    200 grams paneer
    2 tablespoon oil
    2 sticks of one inch cinnamon
    2 cloves
    2 bay leaf
    2 red chillies broken into half
    2 tablespoon coriander seed 
    1 large onion
    10 cloves garlic
    2 pieces of ginger
    1 teaspoon coriander powder
    1/2 teaspoon turmeric powder
    1 teaspoon red chilli powder
    2 capsicum
    5 tomato
    salt to taste

     

    Method: 

    1. Dry roast the coriander seed and grind it coarsely. 
    2. Grind ginger and garlic to a paste.
    3. Cut onion and tomato finely.
    4. Heat oil in a pan, add cinnamon, cloves, red chillies and half the quantity of coriander seed powder. Saute for sometime.
    5. Add onion pieces and saute for a minute. Put ginger garlic paste and  saute it for sometime.  Put the capsicum pieces into it and let them cook for a while
    6. Put coriander powder, chilli powder, turmeric powder and mix them well. 
    7. Add tomato and salt. Mix and let them cook until they are mushy and the oil separates. 
    8. Keep the paneer ready to use by thawing them in warm water and cutting into small pieces.
    9. Put the paneer pieces and half a cup of water to it.
    10. Let cook for sometime. Garnish with coriander leaves. 
    11. Kadai Paneer is ready to serve.

    Take a tip: 

    • You may add a few fried cashew pieces.
    • It is best to consume paneer dishes soon after preparation. 
    Kadai Paneer
    Evergreendishesdev

    Kadai Paneer

    Kadai Paneer is a popular side dish from North Indian cuisine. It pairs well with roti, naan, phulka or chapati.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 6 people
    Course: Main Course, Side Dish
    Cuisine: Indian, north indian
    Ingredients Method Notes

    Ingredients
      

    • 200 grams paneer
    • 2 tablespoon oil
    • 2 sticks of one inch cinnamon
    • 2 cloves
    • 2 bay leaf
    • 2 red chillies broken into half
    • 2 tablespoon coriander seed
    • 1 large onion
    • 10 cloves garlic
    • 2 pieces of ginger
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon red chilli powder
    • 2 capsicum
    • 5 to mato
    • salt to taste

    Method
     

    1. Dry roast the coriander seed and grind it coarsely.
    2. Grind ginger and garlic to a paste.
    3. Cut onion and tomato finely.
    4. Heat oil in a pan, add cinnamon, cloves, red chillies and half the quantity of coriander seed powder. Saute for sometime.
    5. Add onion pieces and saute for a minute. Put ginger garlic paste and  saute it for sometime.  Put the capsicum pieces into it and let them cook for a while
    6. Put coriander powder, chilli powder, turmeric powder and mix them well.
    7. Add tomato and salt. Mix and let them cook until they are mushy and the oil separates.
    8. Keep the paneer ready to use by thawing them in warm water and cutting into small pieces.
    9. Put the paneer pieces and half a cup of water to it.
    10. Let cook for sometime. Garnish with coriander powder.
    11. Kadai Paneer is ready to serve.

    Notes

    • You may add a few fried cashew pieces.
    • Paneer dishes should be consumed soon after preparation.

    If you ever make this Kadai Paneer recipe, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking!

    Pin it for later : 

     

    Kadai Paneer
    Kadai Paneer

     

     

  • Badam Phirni Recipe | Badam Firni | Quick Badam Phirni Recipe

    Badam Phirni Recipe | Badam Firni | Quick Badam Phirni Recipe

    Jump to Recipe Print Recipe

    Phirni is a popular sweet from North India. It is tasty and ideal for any festive occasions. Badam Phirni is rich, tasty and easy to prepare.

    Years back, I learnt to make this recipe and it’s been loved by all at home. Thus, I have never tried making the authentic way. May be, the next time I will try for once and see the difference in the two methods. The traditional method involves soaking of rice and grinding to a paste. Here, I use the ready flour that is available at home. One needs to keep on stirring  as lumps will be formed easily.

    Badam Phirni is a quick dessert recipe ideal to serve for any celebrations or festivities. It is a good way to feed fussy children. Please do note this is not the authentic recipe of making phirni. The authentic recipe requires to soak rice and use the paste.

    badam phirni
    badam phirni

    Ingredients:

    • 1 litre milk
    • 15 almonds
    • 2 tablespoon rice flour
    • 6-8 strands saffron
    • 1/4 cup sugar
    • 1/4 teaspoon cardamom powder

    Method:

    1. Put milk in a thick bottom pan and put it to boil on a low flame.
    2. In two tablespoon of warm milk, soak the saffron strands.
    3. Grind the almonds to a fine powder. Put it in the milk.
    4. Add sugar to it. Give a stir.
    5. Now, slowly add the rice flour to it. Keep stirring as lumps are easily formed.
    6. Once it thickens, add cardamom powder and the soaked saffron to it. Give a stir and put it aside.
    7. Serve it chilled.

    Take a tip:

    1. Alternatively, soak two tablespoon of rice in water for half an hour. Grind it to a paste and put it in the milk.
    2. Almonds may be soaked in water but I prefer to use it this way.
    3. A mixture of cashew and almonds may be powdered and used.
    4. Instead of cardamom powder and saffron strands, vanilla flavour may be used.

    badam phirni
    Evergreendishesdev

    Badam Phirni

    5 from 4 votes
    Badam Phirni is a delicious and easy to make dessert ideal to serve for any occasion.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Chilling 2 hours
    Total Time 2 hours 20 minutes
    Course: dinner, lunch
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 litre milk
    • 15 almonds
    • 2 tablespoon rice flour
    • 6-8 strands saffron
    • 1/4 cup sugar
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Put milk in a thick bottom pan and put it to boil on a low flame.
    2. In two tablespoon of warm milk, soak the saffron strands.
    3. Grind the almonds to a fine powder. Put it in the milk.
    4. Add sugar to it. Give a stir.
    5. Now, slowly add the rice flour to it. Keep stirring as lumps are easily formed.
    6. Once it thickens, add cardamom powder and the soaked saffron to it. Give a stir and put it aside.
    7. Serve it chilled.

    Notes

    Alternatively, soak two tablespoon of rice in water for half an hour. Grind it to a paste and put it in the milk.
    Almonds may be soaked in water but I prefer to use it this way.
    A mixture of cashew and almonds may be powdered and used.
    Instead of cardamom powder and saffron strands, vanilla flavour may be used.

    Pin it for later:

    Badam Phirni recipe is a good sweet dish to make for any celebrations. It is tasty, easy to prepare and ready in a few minutes.
    Badam Phirni

     

    The other easy sweet recipes shared  on my blog are carrot halwa, mango sheera, daliya payasam 

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

  • Spinach with Potato| Aloo palak sukhi sabzi

    Spinach with Potato| Aloo palak sukhi sabzi

    Jump to Recipe Print Recipe

    Spinach with potato/ Aloo Palak Sukhi Sabzi  is a semi-dry, vegan, gluten-free side dish from North Indian cuisine. It is tasty and ready in 30 minutes. It makes a good side dish with any kind of Indian flat bread as roti, chapati or phulka.

    Spinach and potato makes a good combination. One can make the delicious aloo palak  or gravy with koftas too in it. These days, I often cook spinach along with fenugreek as in Kafuli or Methi Chaman, love the tartness of fenugreek, it gives a good flavour to the dish.

    Love Winter Season

    Winters are one of the finest season to cook good meals. We as bloggers are happy to see all kind of fresh vegetables and green leaves. Spinach is one of the green vegetable I frequently cook at home. It is not only an ideal food for a vegetarians  but we as a family like it, thus one can find many spinach recipes here.

    spinach with potatao
    spinach with potato 

    What goes in Aloo Palak Sukhi Sabzi ?

    • Potao : It is one of the star ingredients.
    • Spinach : We need fresh spinach to make the tasty accompaniment.
    • Oil : Any neutral oil will do.
    • Cumin
    • Red chilli
    • Green chilli
    • Coriander powder
    • Amchur powder
    • Garlic
    • Ginger
    • Salt

    Evergreendishesdev

    Spinach with potato / Aloo Palak Sukhi Sabzi

    Spinach with potato / Aloo Palak sukhi sabzi is a semi-dry, tasty side dish. It is ideal to serve for any meals or pack in the lunch box.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: accompaniment, dry sabzi, Side Dish
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 2 red chilli
    • 2 green chilli
    • 4 garlic cloves cut into pieces
    • 1 inch ginger
    • 1 onion
    • 4 potato
    • 2 cluster spinach
    • 1 teaspoon coriander powder
    • 1/2 teaspoon dry mango powder
    • salt to taste

    Method
     

    1. Cut the onion finely.
    2. Remove the stalk of spinach, cut it and wash in salt water.
    3. Cut the potato into cubes, put them in water. Rinse it.
    4. Take oil in a pan, add cumin. As it splutters, break the red chilli into pieces and put it. Put green chilli, ginger and garlic. Saute for a minute, add the onions to it.
    5. As the onions turn light pink, throw the potato cubes to it. Add salt, sprinkle a little water, let it cook for sometime.
    6. Once the potatoes are soft, add the spinach leaves. Toss the vegetables.
    7. The spinach shrinks quickly, add coriander powder and chilli powder to it. Mix well, if needed, add a little more salt. Remember, we had already added salt in the beginning
    8. Spinach with potato is ready to serve.

    Pin it for later :

    Save the recipe on pinterest

    Spinach with potato is an easy to make and tasty sabzi. It pairs well with phulka or chapathi. This is a good way to include greens.
    Spinach with potato

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

     

  • Methi Chaman / how to make methi chaman

    Methi Chaman / how to make methi chaman

    Jump to Recipe Print Recipe

    Methi Chaman is a delectable side dish from Kashmiri cuisine. A no onion garlic, cubes of cottage cheese are dunked in a spinach and fenugreek gravy to give the classic dish. The slight bitterness of fenugreek leaves blends well with spinach puree and the topping of cream to give a good taste.

    What is Methi Chaman?

    Methi Chaman is a popular accompaniment from Kashmiri cuisine. Methi is fenugreek and chaman relates to cottage cheese in Hindi language. It is a no onion garlic recipe prepared by the Kashmiri pundits. It is mainly prepared during festivals and ceremonies. Both, fenugreek leaves and spinach leaves are used in the gravy. Spinach helps to balance the bitterness caused by methi leaves.

    Difference between Palak Paneer and Methi Chaman

    At the first glance, one cannot really make out whether it is methi chaman or palak paneer. Palak Paneer belongs to the North Indian cuisine. Palak paneer is prepared using spinach leaves along with onion, garlic and tomato. Methi Chaman is from the land of Kashmir. Here, both fenugreek and spinach are used, the authentic recipe does not use onion and garlic. But, today most people add them.

    Winter greens

    Come winter, and it is a joy to enjoy the wonderful weather. Fresh vegetables of all kind are available in plenty. Spinach, fenugreek, dill, mint are available regularly. Winter is the best season to enjoy good food. Alu Palak or Palak kofta curry is ideal with kulcha. I often use fresh fenugreek leaves to make this methi delight, it tastes awesome. The dry  stir fry using tur dal pairs well with jowar roti.

    methi chaman
    methi chaman

    About the event:

    Winter Fresh Vegetables is the theme for November at Shhh Secretly Cooking Challenge group. The theme was suggested by Preethi  of Preethis Cuisine. I loved her Thai soup that she recently shared in our fortnightly event.  My partner for this theme was Rafeeda AR, she gave me  fennel powder and cream as the secret ingredients and I have prepared this dish. Cumin and milk were the secret ingredients given by me and she has prepared the delicious Spinach soup.

    shhh cooking secretly

     

    Methi Chaman Recipe:

    Ingredients:

    • 2 cluster fenugreek
    • 1 cluster spinach
    • 4 green chilli
    • 2 tbsp oil
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • 1 big cardamom
    • 2 small cardamom
    • 3 clove
    • 1 inch cinnamon
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon garam masala
    • 1 teaspoon dhania powder
    • 1/2 teaspoon fennel powder
    • 1/2 teaspoon ginger powder
    • 1/2 teaspoon sugar
    • salt
    • 2 tsp cream
    • 15 cubes of paneer

    Method:

    1. Blanch the fenugreek and spinach leaves.
    2. Make a puree with green chillies.
    3. Take mustard oil in a pan, add cumin. As it splutters put black cardamom, green cardamom, cloves, cinnamon, bay leaf.
    4. Continue, with  turmeric powder, coriander powder, fennel powder, sugar and salt. Saute on low flame until the spices gives a good aroma.
    5. Now, put the puree that was prepared earlier.
    6. Adjust consistency, by adding some water.
    7. Finally, add cream to it.
    8. In a small pan, deep fry the paneer pieces and put them into it. Alternatively, paneer may be used by just thawing and boiling in water.
    9. Serve Methi Chaman with roti, phulka or naan.

    methi chaman

    methi chaman

    Methi Chaman

    Methi Chaman is a popular side dish from Kashmiri cuisine. A no onion garlic recipe, it has the goodness of fenugreek and spinach along with cubes of cottage cheese.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Course: accompaniment
    Cuisine: Kashmiri
    Ingredients Method

    Ingredients
      

    • 2 cluster fenugreek
    • 1 cluster spinach
    • 4 green chilli
    • 2 tbsp oil
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • 1 big cardamom
    • 2 small cardamom
    • 3 clove
    • 1 inch cinnamon
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon garam masala
    • 1 teaspoon dhania powder
    • 1/2 teaspoon fennel powder
    • 1/2 teaspoon ginger powder
    • 1/2 teaspoon sugar
    • salt
    • 2 tsp cream
    • 15 cubes of paneer

    Method
     

    1. Blanch the fenugreek and spinach leaves.
    2. Make a puree with green chillies.
    3. Take mustard oil in a pan, add cumin. As it splutters put black cardamom, green cardamom, cloves, cinnamon, bay leaf.
    4. Continue, with  turmeric powder, coriander powder, fennel powder, sugar and salt. Saute on low flame until the spices gives a good aroma.
    5. Now, put the puree that was prepared earlier.
    6. Adjust consistency, by adding some water.
    7. Finally, add cream to it.
    8. In a small pan, deep fry the paneer pieces and put them into it. Alternatively, paneer may be used by just thawing and boiling in water.
    9. Serve Methi Chaman with roti, phulka or naan.

    Methi Chaman is a delectable side dish from Kashmiri cuisine. A no onion garlic, cubes of cottage cheese are dunked in a spinach and fenugreek gravy to give the classic dish. The slight bitterness of fenugreek leaves blends well with spinach puree and the topping of cream to give a good taste.
    Methi Chaman

    f you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

  • Chana Masala (Authentic Chick Pea Curry)

    Chana Masala (Authentic Chick Pea Curry)

    Chana Masala is a favourite side dish of one and all. It is from North Indian cuisine but popular in all regions of India. It pairs well with rice as well as any Indian flat bread.

    Chana Masala is made in various ways, some make it without onion and garlic while a few like it dry as Pindi Chana.

    Today’s recipe is an authentic chick pea curry , the masala is prepared and used in it. Thus, it is flavoursome with the fragrance of fresh spices.

    chana masala
    chana masala
    chana masala

     Chana Masala / Authentic Chick Pea Curry

    Ingredients:

    • 1 cup Chana or Chick Pea
    • 2 onion
    • 4 tomato
    • 1 inch ginger
    • 4 cloves garlic
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon chilly powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon anardana
    • salt

    For the chana masala powder:

    • 1/2 teaspoon pepper
    • 2 black cardamom
    • 4 cloves
    • 2 bay leaf
    • 1/4 inch cinnamon

    For garnishing:

    • fresh coriander
    • lemon pieces

    Method:

    1. Soak chana for 8-10 hours or overnight.
    2. Cut onion, blanch the tomato.
    3. Pressure cook chana with a tea bag in it.
    4. Dry roast the spices under “For the Chana Masala Powder” for two minutes on a low flame. Keep tossing them.
    5. Once it cools, grind to a powder.
    6. Make a puree of tomato, onion, ginger and garlic.
    7. Take oil in a pan, add cumin. Once it splutters, put tomato puree and saute it.
    8. After sometime, add turmeric powder, chilly powder, anardana, coriander powder and the spice mix. Put a little water and mix thoroughly. Let the flavours amalgamate
    9. Add salt and water to it. Adjust the quantity of water as per the desired consistency.
    10. Once the pressure releases, remove the boiled chana. Mash a few of them.
    11. Put the boiled chana and the mashed mixture to it. This gives volume to the gravy.
    12. Let boil for sometime.
    13. Garnish with fresh coriander.
    14. Chana Masala is ready to serve.
    Evergreendishesdev

    Chana Masala (Authentic Chick Pea Curry)

    5 from 3 votes
    Chana Masala is tasty and makes a tasty meal anytime. The flavours of fresh pound spices makes it delicious.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 45 minutes
    Soaking time 10 hours
    Total Time 11 hours
    Servings: 6 people
    Course: Breakfast, brunch, lunch box, lunch ideas
    Cuisine: north indian
    Ingredients Equipment Method

    Ingredients
      

    • 1 cup chana / chick pea
    • 2 onion
    • 4 tomato
    • 1 inch ginger
    • 4 cloves garlic
    • 1 tbsp oil
    • 1 tsp cumin
    • 1/2 tsp turmeric powder
    • 1 tsp chilli powder
    • 1 tsp coriander powder
    • salt
    For Chana Masala Powder
    • 1/2 tsp pepper
    • 2 black cardamom
    • 4 clove
    • 2 bay leaf
    • 1/4 inch cinnamon

    Equipment

    • pressure cooker
    • pan
    • perforated ladle
    • plain ladle

    Method
     

    1. Soak chana for 8-10 hours or overnight.
    2. Pressure cook chana for three whistles with a tea bag in it.
    3. Cut onion, blanch the tomato
    4. Dry roast the spices under "For the Chana Masala Powder" for two minutes on a low flame. Keep tossing them.
    5. Once it cools, grind to a powder.
    6. Make a puree of tomato, onion, ginger and garlic.
    7. Take oil in a pan, add cumin. Once it splutters, put tomato puree and saute it.
    8. After sometime, add turmeric powder, chilly powder, anardana, coriander powder and the spice mix.
    9. Put a little water and mix thoroughly. Let the flavours amalgamate.
    10. Add salt and water to it. Adjust the quantity of water as per the desired consistency.
    11. Once the pressure releases, remove the boiled chana. Mash a few of them.Put the boiled chana and the mashed mixture to it. This gives volume to the gravy.Let boil for sometime.Garnish with fresh coriander. Chana Masala is ready to serve.

    Here is the video recipe of Chana Masala, do like and subscribe to this channel.

    If you have liked this recipe, do leave a comment. If you ever make this recipe, take a picture and tag me @evergreendishes on Facebook or @foodiejayashree on Instagram, shall share it further.

    You can even pin it for further reference.

    chana masala


    Did you like this recipe? Do share it further, with your family and friends. If you ever make this dish, take a picture and share it with us by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook

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