Manjula's Kitchen

Category: North Indian Recipes

North Indian Recipes: A Journey Through Flavors

There’s something irresistibly comforting about North Indian cuisine. It’s not just the rich, aromatic spices that tantalize your senses, but the sheer warmth and heartiness of the dishes that make you feel at home, no matter where you are. Today, let’s explore some North Indian recipes, perfect for any occasion, and delightfully vegetarian to boot.

Rajma Galouti Kebabs

Imagine biting into Rajma Galouti Kebabs, where the robust flavor of kidney beans meets a medley of aromatic spices. These kebabs, a wonderful example of North Indian vegetarian recipes, are perfect for starting your meal. They pair beautifully with a refreshing sip from one of the many delightful Indian beverages, perhaps a tangy aam panna or a cooling lassi.

Methi Malai Matar

The gentle bitterness of fresh fenugreek leaves mingles with the sweet pop of peas in Methi Malai Matar. This dish, creamy and subtly spiced, epitomizes the charm of North Indian food recipes. It sits wonderfully alongside a bowl of fragrant rice or warm naan, complemented by a light, crisp salad from the array of soups and salads recipes available.

Pindi Chana

For those who crave a hearty, robust dish, Pindi Chana offers chickpeas enveloped in a symphony of spices, each bite bursting with flavor. This traditional gem from North Indian recipes is best enjoyed with fluffy bhature or poori. Add a tangy, spicy pickle from the pickle chutney selection to elevate the experience.

Enhancing Your North Indian Menu

To elevate your North Indian feast, consider adding delightful Indian snacks like dhokla or kachori. These snacks bring a playful variety of textures and flavors that dance on your palate.

To end on a sweet note, indulge in Indian desserts recipes such as the delicate, syrup-soaked rasmalai or the creamy, comforting shrikhand.

For healthier options, dishes like dal makhani and bhindi masala offer deliciously light choices, perfect for those mindful of their diet.

For your next gathering, explore the wealth of recipes in the popular party recipe collection to ensure your menu impresses every guest.

More North Indian Vegetarian Recipes

Dum Aloo

Imagine baby potatoes, cooked gently until tender, then enveloped in a rich, spiced gravy that epitomizes comfort food. This is Dum Aloo, a beloved staple in North Indian vegetarian recipes. It’s a dish that not only satisfies but also invites you to savor each mouthful. Pair it with a vibrant side from the vegetables sautéed / dry recipes, like a simple yet flavorful stir-fry.

Sweet Endings: Gulab Jamun and Kheer

No meal is complete without a sweet indulgence. Gulab Jamun, those soft, syrup-drenched delights, and Kheer, a creamy rice pudding adorned with cardamom and nuts, are perfect for rounding off your feast. These desserts, highlighted in the Indian desserts recipe category, add a touch of sweetness to your culinary journey.

Frequently Asked Questions (FAQs)

Q: What are some popular North Indian recipes?

A: Some popular North Indian recipes include Rajma Galouti Kebabs, Methi Malai Matar, Pindi Chana, Dum Aloo, Gulab Jamun, and Kheer. These dishes are flavorful, nutritious, and perfect for any occasion.

Q: How can I make traditional North Indian food suitable for a vegetarian diet?

A: To make traditional North Indian food suitable for a vegetarian diet, try recipes like Rajma Galouti Kebabs, Methi Malai Matar, and Dum Aloo. These recipes are hearty, flavorful, and perfect for vegetarians.

Q: What are some easy North Indian vegetarian recipes?

A: Some easy healthy vegetarian recipes include Rajma Galouti Kebabs, Methi Malai Matar, and Pindi Chana. These dishes are quick to prepare and provide the necessary nutrients for a healthy diet.

Q: Can I prepare North Indian food recipes in advance?

A: Yes, many North Indian food recipes can be prepared in advance and stored. Dishes like Rajma Galouti Kebabs and Pindi Chana can be made ahead of time and refrigerated, while snacks like dhokla and kachori can be prepped and frozen.

Q: What are some sweet North Indian food recipes for special occasions?

A: Some sweet North Indian food recipes for special occasions include Gulab Jamun and Kheer. These desserts are classic, easy to prepare, and perfect for celebrations.

Conclusion

North Indian recipes are a celebration of diverse flavors and rich cultural heritage. Whether you’re looking for North Indian vegetarian recipes, specific North Indian food recipes, or comprehensive vegetarian Indian recipes, these dishes will bring variety and flavor to your meals. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of North Indian cuisine. Happy cooking and happy eating!

By incorporating these dishes into your menu, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for snacks, main courses, or desserts, there’s a North Indian recipe to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

Vegetable Raita (Yogurt)
Vegetable Raita

Indian meals are not complete unless the meal includes a yogurt dish such as a Vegetable Raita. This is a colorful raita and can brighten up any meal. Serving for 4.

5 from 1 vote

Print Recipe Pin Recipe

Course Raita, Side Dish
Cuisine Indian

Servings 4 people

Ingredients

1 cup yogurt
1 cup cucumber finely chopped, kheera
1 medium tomato seeded and finely chopped
½ yellow bell pepper finely chopped
1 Tbsp dill chopped
1 tsp salt adjust to taste
½ tsp ground black pepper
½ tsp ground cumin seed roasted
Pinch of paprika
½ tsp sugar if needed

Instructions

Mix the yogurt well. If yogurt is thick like pudding add milk as needed to make the consistency of a yogurt drink.
Add salt, chopped dill, black pepper, roasted cumin seed and paprika. Add sugar if yogurt is sour.
Add chopped cucumber, tomatoes, and yellow bell pepper.

Notes
Variations

Replace dill with chopped mint or cilantro.

Vegetables can be adjusted to taste.

Tips

Dry roast the cumin seeds on medium heat until they are brown and you can smell the cumin aroma.

Grind after it cools to room temperature.

Keyword Gluten Free, raita, Subji, Vegetable, Yogurt

Tried this recipe?Let us know how it was!
Learn How to make Vegetable Raita by Manjula’s Kitchen

What is Vegetable Raita: Raita is an accompaniment for any Indian meal and can be created in the form of Vegetable Raita, Spinach Raita, Boondi ka Raita, Cucumber Raita & Lauki ka Raita. Here we are focussing on making vegetable raita, it is a simple quick & easy, gluten free, kid friendly and nutritious yogurt-based recipe featuring vegetables and a selection of Indian spice powders. In the realm of culinary exploration, the creation of a delectable mix vegetable raita stands as a testament to the artistry that can be achieved with a few simple ingredients. This versatile dish, known for its refreshing taste and vibrant medley of flavours, offers a delightful twist to traditional raita recipes. Let’s embark on a culinary journey, unravelling the intricacies of crafting a mix vegetable raita that captivates the palate.

Mixing the Yogurt Base:

The journey begins with the heart of the mix vegetable raita—yogurt. A foundational step involves thoroughly mixing the yogurt to create a smooth and creamy base. If the yogurt happens to be thick, akin to pudding, a strategic addition of milk is introduced to attain the desired consistency reminiscent of a yogurt drink. This meticulous process sets the stage for the infusion of various flavours that will transform the humble yogurt into a culinary delight.

Seasoning the Base:

To elevate the taste profile, a symphony of seasonings is introduced. Salt, chopped dill, black pepper, roasted cumin seeds, and paprika come together in perfect harmony, each contributing its distinct note to the mix vegetable raita. This amalgamation not only imparts a depth of flavour but also showcases the versatility of the dish, making it a fitting accompaniment to various culinary creations.

Balancing Flavours:

A key consideration in perfecting the mix vegetable raita is achieving a harmonious balance of flavours. If the yogurt tends towards sourness, a touch of sugar is introduced, striking the perfect equilibrium between sweetness and tanginess. This thoughtful addition ensures that every spoonful of the raita delivers a well-rounded and satisfying taste experience.

Infusing Freshness with Vegetables:

The introduction of chopped cucumber, tomatoes, and yellow bell pepper adds a burst of freshness and colour to the mix vegetable raita. These crisp and vibrant vegetables not only enhance the visual appeal but also contribute a delightful crunch, transforming the raita into a sensory delight. The careful selection and preparation of vegetables elevate the dish from a simple condiment to a standalone culinary creation.

Variations and Personalization:

The beauty of mix vegetable raita lies in its adaptability. Variations abound, allowing for creative culinary expressions. Dill, a traditional choice, can be replaced with chopped mint or cilantro, offering a different herbal note to the ensemble. The vegetable composition can also be tailored to individual taste preferences, making the mix vegetable raita a versatile canvas for culinary innovation.

Expert Tips for Culinary Success:

No culinary journey is complete without a few expert tips. To enhance the flavour profile, dry roasting cumin seeds is recommended. This process is performed on medium heat until the seeds turn brown, releasing the distinctive aroma of cumin. Post-roasting, grinding the cumin seeds, once cooled to room temperature, ensures that the spice is evenly distributed throughout the mix vegetable raita, intensifying the overall taste experience.

Conclusion: A Culinary Symphony Unveiled

In conclusion, the process of creating a mix vegetable raita is not just a culinary endeavour; it’s a symphony of flavours, textures, and creativity. From the careful mixing of the yogurt base to the strategic addition of seasonings and the infusion of fresh vegetables, each step contributes to the creation of a culinary masterpiece. The variations and personalised touches open the door to endless possibilities, allowing individuals to tailor the mix vegetable raita to their unique taste preferences.

As we navigate the intricacies of the mix vegetable raita recipe, it becomes apparent that this dish is not merely a side accompaniment but a culinary journey that showcases the art of harmonising diverse elements. It is an invitation to explore, experiment, and savour the richness of flavours that unfold with every bite. The mix vegetable raita, with its vibrant medley and thoughtful nuances, stands as a testament to the creative potential within the realm of culinary arts.
June 9, 2007
Gajar ka Halwa (Carrot Halwa)
Gajar Ka Halwa, Carrot Pudding

Gajar Ka Halwa is a classical Indian dessert, this is also known as gajrala. Gajar ka Halwa is a delicious and popular north indian sweet dish made with few ingredients, carrots, milk, sugar and flavored with cardamom. Gajar ka Halwa is a perfect dessert for any celebration.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Course Dessert
Cuisine Indian

Servings 4 people

Ingredients

2 cups shredded carrots
2 cups milk
3 tbsp unsalted butter or ghee
1/4 cup sugar
1/2 tsp cardamom powder
6 cashew roasted and broken for garnishing

Instructions

Roast the cashew nuts and set aside for the garnish.
Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
Melt the butter in a frying pan on medium heat. Add the shredded carrots and stir-fry for about seven to eight minutes. Carrots should be tender and slightly changed in color.
Add the milk and cook until the milk dries. This will take about eight to ten minutes.
Next add the sugar, and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.
Garnish with cashew nuts.

Notes
Tips:
Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months.
When ready to serve just warm.
Suggestion:
Cook the halwa a little more and pour on a greased plate.
Spread the halwa until it is flat and 3/4 inch thick.
After the halwa cools, cut in squares.
Garnish with cashew nuts or sliced almonds.

Keyword Carrot Halwa, Delicacy, Dessert, Gajrela, Gluten Free

Tried this recipe?Let us know how it was!
April 26, 2007
Upma Sooji (Cream of Wheat)
Upma Sooji (Cream of Wheat)

Upma Sooji is a great vegan dish for breakfast or brunch.
Serving for 2.

5 from 1 vote

Print Recipe Pin Recipe

Course Breakfast
Cuisine Indian

Servings 2 people

Ingredients

½ cup sooji rawa, semolina flour
2 tablespoons oil
½ teaspoon black mustard seed rai
½ teaspoon cumin seed jeera
20 peanuts
1 green pepper chopped
½ teaspoon salt to your taste
¼ cup green peas
1 ¼ cup water
½ teaspoon fresh lemon juice
2 tablespoons cilantro chopped, hara dhania

Instructions

Boil the green peas in 1 ¼ cup of water.
As water comes to boil turn heat to low and continue cooking until peas are tender.
Turn off the heat and set aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add black mustard seed and cumin seed.
Add mustard seed and cumin seeds as seeds crack, add peanuts and stir for one minute.
Add sooji and stir-fry about 3 minutes on medium heat till sooji turns gold brown.
Add green peas with water a little at a time, otherwise water will splatter.
Add lemon juice and cover for 2 minutes.
Sooji will absorb some of the water leaving the upma moist.
Now add the cilantro and stir. Serve while hot.

Keyword brunch, Cream of wheat, Flour, peanuts, semolina, Sooji, Suji, Vegan

Tried this recipe?Let us know how it was!
April 15, 2007
Puri, Indian Puffed Flat Bread
Puri, Indian Puffed Flat Bread

Puri is whole wheat fried bread, made on special occasions. Especially popular with children. It goes well with mutter paneer and other thick gravy recipes.

4 from 4 votes

Print Recipe Pin Recipe

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Course Main Course
Cuisine Indian

Servings 2 people

Ingredients

1 cup whole wheat flour
1/2 tsp salt
1 tsp oil
1/3 cup water, use as needed

Instructions

Mix whole-wheat flour and salt. Add water as needed to make firm dough. Oil your palm and knead the dough until it is pliable. Cover the dough with a damp cloth and set it aside to rest at least ten minutes.
Divide the dough in eight equal parts. Form these into smooth balls, rolling the dough between your greased plams.
Roll the dough balls into seven inch circles. If the dough sticks to the rolling pin or rolling surface, put a drop of oil on the rolling pin and on the rolling surface. Roll four or five puris before you start frying. Do not roll all the puris at once, as they will dry out and fail to puff.
Heat at least one inch of oil in a frying pan over medium high heat. When the oil is moderately hot, a small piece of dough dropped into the oil will float immediately to the top.
Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up right away. Turn the puris over. Puri should be light creamy brown on both sides. Take the puris out and place them on paper towels to absorb the excess oil.
Serve puri hot or store in covered container after they cool to room temperature.

Notes
Tips:
Do not roll the puris on a floured surface. If it seems that you need to flour the surface that is an indication that the dough is too moist. In this case, put a drop of oil on the surface and on the rolling pin.
If the oil is not hot enough, the puris will not puff and will be greasy.
Variations:
Add your choice of spices or one or more dry herbs to the flour when making dough. Red pepper flakes, asafetida, dry mint leaves, dry fenugreek leaves, or any other dry herb can be used.

Tried this recipe?Let us know how it was!
February 25, 2007
Sooji Halwa – Sheera
Sooji Halwa

Sooji Halwa is a very popular sweet dessert all over India specially in North India and is made on religious occasions, as parsad (offering to God). After prayer Halwa is served to devotees as a blessing.

4.75 from 4 votes

Print Recipe Pin Recipe

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Course Dessert
Cuisine Indian

Servings 4 people

Ingredients

1/2 cup sooji rava, semolina flour
1/4 cup ghee clarified butter
1/3 cup sugar
1-1/2 cup water
1/8 tsp cardamom powder
1 tbsp sliced almonds for garnish

Instructions

Boil the water with sugar, and cardamom powder in a pan over low medium heat. Bring to a boil and Set aside.
Melt the ghee in a frying pan on medium heat. Add sooji and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma.
Add the syrup slowly, as you add the syrup to sooji water will splatter. Turn down the heat to medium low and let it cook for about 2-3 minutes.
Garnish with almonds.

Notes
Notes
Sooji will absorb the water, as the Halwa cools so keep Halwa a little more softer then you want.
Serving suggestion
Serve hot for best taste. If you like, garnish with shaved pistachio, almonds or shredded coconut.
For breakfast serve with paratha, aloo puri
Variations
Instead of water add 1 cup of milk and 1/2 cup of water and keep Halwa a little thicker. Pour the Halwa on a greased plate, keep it about 1/2 inch thick. Garnish with shaved almonds or pistachio or shredded coconut, and let it cool for about a half an hour. Cut the Halwa in square or diamond shapes like burfee.

Keyword Dessert, Parsad, Sheera

Tried this recipe?Let us know how it was!
How to Make Sooji Halwa Manjula’s Kitchen

Sooji Halwa, a classic in the realm of traditional desserts, holds enduring popularity. Renowned for its deliciousness, this treat serves as a warm and inviting indulgence for guests. The result is an exotic Halwa creation that transcends expectations, promising a delightful experience beyond your imagination.

Embark on a culinary journey through the rich flavors and aromatic spices of India with the creation of sooji halwa, a classic dessert beloved for its sweet simplicity and indulgent texture. Each step in the process—from mixing the sooji with milk to infusing the syrup with fragrant cardamom and saffron—unveils a symphony of flavors and textures, resulting in a delectable treat that delights the senses and warms the heart. Let’s explore the art of making sooji halwa in seven meticulous steps, each one essential in achieving the perfect balance of sweetness and spice.

Step 1: Mixing Sooji and Milk

In the initial step of preparing sooji halwa, take a bowl and combine the sooji (semolina) with milk, creating a cohesive mixture that forms the foundation for the dessert. Allow this blend to sit undisturbed for about five minutes, allowing the sooji to absorb the milk and soften, readying itself for the culinary journey ahead.

Step 2: Breaking Up Lumps

After the brief soaking period, the sooji and milk combination will naturally form lumps as it absorbs the liquid. Utilize a fork to gently break up these lumps, ensuring a smooth and uniform texture for the sooji halwa. This meticulous step guarantees a velvety consistency in the final preparation, an essential characteristic of a well-executed halwa sooji recipe.

Step 3: Infusing Flavors in Syrup

In parallel to preparing the sooji, initiate the syrup preparation by combining sugar, cardamom powder, and saffron in boiling water. Thoroughly mix these elements to create a fragrant and flavorful syrup that will serve as the backbone of the sooji halwa. Set this aromatic infusion aside, preserving its essence to later elevate the taste of the final dish.

Step 4: Ghee-infused Sooji

Moving to the stovetop, heat clarified butter (ghee) in a frying pan over medium heat until warm. Turn off the heat and introduce the sooji into the warm ghee, blending them together with gentle pressure from a spatula. This marks a crucial stage in the halwa sooji recipe, setting the tone for the subsequent roasting process that will impart a rich, nutty flavor to the dessert.

Step 5: Golden Brown Roasting

With the heat adjusted to medium-low, resume cooking and roast the sooji in the ghee until it reaches a golden brown color, stirring continuously to prevent burning. This meticulous roasting process takes approximately 5 to 8 minutes, resulting in a visually appealing hue and a delightful sweet aroma that fills the kitchen. Achieving the perfect golden brown color is pivotal in achieving the desired texture and flavor profile in the sooji halwa.

Step 6: Syrup Infusion and Cooking

Gradually introduce the prepared syrup to the roasted sooji, taking caution as the addition may cause splattering. Allow the mixture to cook for about 4 minutes, enabling the sooji to absorb the infused flavors and achieve a luscious consistency. It is essential to maintain a slightly softer consistency in the halwa than the desired final texture, as the sooji will continue to absorb moisture while cooling, resulting in the perfect balance of moisture and sweetness.

Step 7: Garnishing and Serving

To complete the sooji halwa recipe, garnish the preparation with pistachios, adding a visual and textural element that enhances the overall appeal of the dish. Serve the halwa warm for the best taste, presenting a delightful and aromatic dessert that captures the essence of this classic Indian sweet. With its rich flavors and indulgent texture, sooji halwa is sure to become a beloved favorite for special occasions and everyday indulgences alike. So, gather your ingredients, ignite the flames of your creativity, and embark on a flavorful journey through the enchanting world of sooji halwa.

If you have a sweet tooth and wish to devour more such options available in desserts then you must also check out: Gujia, Kalakand, Apple Jalebi Fritters, Shrikhand and Peach Phirni.
January 27, 2007
Vegetable Rice (Pulav)
Vegetable Rice – Vegetable Pulav

Vegetable pulav is a mix of spicy vegetables with rice. This is a great dish for lunch. If you are not in the mood to prepare a big meal, use vegetable pulav as a one-dish meal. Serve with yogurt, pickle, papadam or chutney.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Course Main Course
Cuisine Indian

Servings 2 people

Ingredients

For Rice
1 cup basmati or long grain rice
2 cup water
2 tbsp oil canola, vegetable
1 tsp cumin seeds jeera
2 bay leaf taj pata
1 tsp salt
For Vegetables
3 tbsp oil canola, vegetable
1 tsp cumin seeds jeera
1 medium sized potato, chopped into 1/2″ cubes
1 carrot sliced
1 cup cauliflower, cut into small pieces
1 cup frozen green peas
1/2 red bell pepper, chopped
2 long sliced green chilies
1 tsp grated ginger
1 tsp salt
1/2 tsp garam masala
1 tbsp lemon juice
For Garnishing
2 tbsp finely chopped cilantro hara dhania

Instructions

Preparing the rice:
Heat the oil in a saucepan. Test the oil by adding one cumin seed; if seed cracks right away oil is ready. Add cumin seeds after cumin seeds crack add bay leaves and stir for few seconds. Next add the rice. Stir-fry for 2 minutes.
Add water and salt, bring to a boil and turn the heat to low. Cover the pan. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
Preparing the vegetables:
Use a frying pan to cook the vegetables. Add the vegetables in steps, the vegetables that need the most time to cook are added first and the vegetables that need the least time will be added last.
Heat the oil in frying pan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds after cumin seeds crack, add potatoes, stir-fry them for about 2 minutes.
Add cauliflower and carrots. Let them cook for about another 3 minutes, stirring occasionally.
Next add green peas, bell pepper, ginger and green chilies. Let the vegetables cook for a few minutes till vegetables are tender. Turn off the heat.
Add garam masala and lemon juice.
Next gently fold the rice into the vegetables. Transfer to a serving dish and garnish the rice dish with cilantro.

Keyword Gluten Free, Vegan

Tried this recipe?Let us know how it was!
How to make Pulav Rice Recipe – Manjula’s Kitchen

Vegetable pulao is a flavorful gluten-free vegan blend of spicy vegetables combined with rice, making it an excellent lunch option. This dish proves particularly convenient when you prefer a quick & easy meal. Utilize vegetable pulav as a standalone one-dish meal, or complement it with yogurt, pickle, papadam, or chutney for a satisfying and well-rounded dining experience.

Preparing Pulav Rice:

Embark on a culinary adventure as you delve into the meticulous process of crafting a delightful pulav rice recipe. Begin by heating oil in a saucepan, creating a canvas for the infusion of rich flavors. Ensure the oil is at the optimal temperature by conducting a cumin seed test; the satisfying crackle indicates readiness. Enrich the aromatic foundation by introducing additional cumin seeds and fragrant bay leaves, setting the stage for an enticing pulav rice experience.

As you add the rice to the pan, engage in a 2-minute stir-fry, allowing each grain to absorb the essence of the spices—a vital step in mastering the art of how to make pilav rice. The introduction of water and salt transforms the mixture into a bubbling concoction, simmering on low heat for 15 minutes until the rice attains a tender texture, releasing a fragrant aroma that defines the pulav rice recipe. Conclude this flavorful journey by delicately fluffing the rice with a fork, achieving a light and fluffy consistency crucial to the essence of the rice pulav recipe.

Preparing Vegetables for Pulav Rice:

In the intricate process of creating pulav rice, wield a frying pan as your culinary orchestra, orchestrating a symphony of vibrant colors and enticing textures. Elevate the aromatic canvas by heating oil to the perfect temperature, validated by the distinctive crackle of a cumin seed—the quintessential initiation into the pulav rice recipe. With each addition of cumin seeds, establish a fragrant base that paves the way for the culinary dance that follows.

Immerse potatoes into this aromatic blend, conducting a 2-minute stir-fry, a pivotal step in unraveling the secrets of how to make pulav rice. Introduce cauliflower and carrots, orchestrating an additional 3 minutes of cooking to gradually enhance their tenderness, a crucial aspect in the art of rice pulav. The crescendo of this culinary symphony includes green peas, bell pepper, ginger, and green chilies, creating a vibrant medley that transforms the pulav rice recipe into a visual and flavorful masterpiece. Conclude this vegetable overture by introducing garam masala and lemon juice, harmoniously blending the spices before gently folding the aromatic rice into the vegetable symphony, shaping the pulav rice recipe.

Final Assembly of Rice Pulav:

Culminate the gastronomic masterpiece that is the pulav rice recipe by seamlessly merging the meticulously prepared rice and vegetables. Gently fold the aromatic rice into the medley of colorful vegetables, ensuring an even distribution of flavors—a key element in the intricate art of making pulav rice. As the harmonious blend takes shape, transfer it to a serving dish, where the vibrant hues of the vegetables complement the inviting warmth of the rice pulav.

Elevate the presentation by adorning the dish with sprigs of fresh cilantro, adding a final touch of both freshness and visual appeal—a crucial finale in the rice pulav recipe. This assembly not only showcases the meticulous steps involved in creating a pulav rice dish that tantalizes taste buds but also captivates with its aesthetic allure. Serve and savor the culmination of the pulav rice recipe—a delightful union of fragrant rice and flavorful vegetables—embodied in the artistry of pulav preparation.

If you loved our recipe of vegetable pulav then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf, and Lemon Rice.
January 20, 2007
Aloo Paratha
Aloo Paratha

Aloo Paratha, is a whole wheat flat bread stuffed with spicy potato mix. Parathas are made plain or variety of different fillings, but potato filling is most popular. This delicious Aloo Paratha is very popular in north India, for any time of the day. Specially in Punjab Aloo Paratha is staple for breakfast.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 20 minutes
Cook Time 20 minutes
boiling pototoes 25 minutes
Total Time 40 minutes

Course Main Course
Cuisine Indian

Servings 3 people

Ingredients

Dough
1 cup whole-wheat flour
1/4 tsp salt
1/2 cup water use as needed
Filling
2 medium potatoes
1/4 tsp salt
1/2 tsp cumin seeds jeera
1 tbsp green chili finely chopped
1/2 tsp garam masala
1/2 tsp mango powder amchoor
Also Need
1/4 cup whole wheat flour to roll parathas
3 tbsp oil to cook parathas

Instructions

Making Dough
Mix flour, salt, and water together to make a soft dough (add water as needed).
Knead dough for two minutes on a lightly greased surface to make the dough soft, smooth and pliable. Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.
Filling
Boil 2 medium potatoes until tender. Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water, as they will absorb the water and come out too soft.
Once the potatoes are cool enough to handle, peel and mash them. Add green chilies, cilantro, cumin seeds, garam masala, mango powder, and salt to mashed potatoes. Mix well.
Making Paratha
Divide the dough into six equal parts and form into balls.
Then divide the potato filling into six parts and shape into balls. Potato balls should be 1½ times larger than the dough balls.
Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
Meanwhile heat an iron or other heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
Press the filled ball lightly on dry whole wheat flour from both sides. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
Place the paratha on the skillet. When the paratha start to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
After After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.

Notes
Notes
Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.
Variations
Substitute chopped cilantro with ¼ cup finely chopped mint leaves, or experiment with your favorite herb. Be sure to pat the herbs dry before adding to the mixture.
Serving Suggestions
Parathas can be served with Tomato Chutney, Plain Yogurt, mattar Paneer, or Green Chilli pickle.
Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.

Keyword Aloo Spicy Bread, Breakfast, Stuffed Paratha

Tried this recipe?Let us know how it was!
January 14, 2007
Palak Paneer (Spinach)
Palak (Spinach) Paneer

Palak Paneer is creamy spinach dish with paneer . This is a popular dish with youngsters and served in every indian resturant. The creamy texture of spinach with paneer is a good combination. I like to serve Palak Paneer with Naan or Tandoori Roti.

4.67 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

1 10 oz packet of chopped frozen spinach or 4 cups of fresh finely chopped spinach
1/3 lb paneer
2 med tomato pureed
1 tsp chopped ginger
1 tsp corinader powder dhania
1/2 tsp turmeric haldi
1/2 tsp red chili powder lal mirch
1 tbs oil canola or vegetable oil
1/2 tsp cumin seed jeera
1/8 tsp asafetida hing
1/2 tsp salt
2 tbs whole wheat flour
1/3 cup heavy cream
1/2 tomato thinly sliced for garnishing

Instructions

If using frozen spinach thaw and blend it just for a minute so spinach has a creamy texture but without becoming pasty.
blend the tomatoes and ginger to make puree.
Mix coriander, turmeric, and red chili with tomato puree and set aside.
Mix whole-wheat flour with heavy cream and set aside.
Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
Add hing and cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
Add heavy cream mixture and let this cook another four to five minutes.
Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.

Notes
You can replace the heavy cream with 1 1/2 cups of milk.
serve Palak Paneer with Naan or Tandoori Roti

Tried this recipe?Let us know how it was!
How to Make Palak Paneer Masala by Manjula’s Kitchen

Paneer Palak, a beloved North Indian dish, epitomizes the perfect party recipe with its creamy spinach and delectable paneer in rich gravy. This is not merely a culmination but a convergence, as the paneer becomes an integral part of the spinach symphony.
1. Blanch the Spinach: Bring a large pot of water (6 cups) to a boil. Add the spinach and cook for precisely one minute. Drain the water immediately and immerse the spinach in ice-cold water for two minutes. This step preserves the vibrant green color of the spinach.
2. Create the Palak Paneer Base: Prepare a smooth puree by blending the blanched spinach with ginger and green chili. Aim for a creamy consistency, avoiding an overly thick paste.
3. Soften the Paneer: Soak the cubed paneer in hot water (3 cups) for at least five minutes. This step softens the paneer, allowing it to absorb the flavors of the masala.
4. Temper the Spices: Heat oil in a large saucepan over medium-high heat. Add cumin seeds and asafetida. Once the cumin seeds crackle, introduce the chopped tomatoes and cook for 1-2 minutes.
5. Incorporate the Spices: Add coriander powder, turmeric powder, red chili powder, salt, and a hint of sugar to the simmering tomato mixture. Stir well to combine and allow the spices to release their aroma.
6. Cook the Spinach Puree: Reduce heat to low and add the prepared spinach puree. Simmer for 5-6 minutes without a lid to retain the vibrant green color of the spinach.
7. Thicken the Gravy: For a thicker consistency and richer flavor, create a slurry by mixing flour with water. Gradually whisk the slurry into the simmering palak paneer mixture. Additionally, incorporate cream for a touch of silkiness.
8. Incorporate the Paneer: Gently fold in the softened paneer cubes and simmer for another five minutes. This allows the paneer to absorb the flavors of the masala.
Serving: Enjoy your Palak Paneer hot with rice or naan bread.

Tips:

Spinach Selection: Use fresh, young spinach for the best color and flavor. Wash thoroughly to remove any dirt or grit.

Blanching Technique: Don’t overcook the spinach during blanching (step 1). One minute is sufficient to preserve the vibrant green color and prevent mushiness.

Creamy Texture: For a richer and creamier gravy, add a dollop of heavy cream or cashew paste at the end.

Spice Level: Adjust the amount of green chili or red chili powder to suit your preference.

Flavor Boost: Include a bay leaf or a green cardamom pod while tempering the spices for a deeper flavor profile.

Suggestions:

Serving: Pair your Palak Paneer with basmati rice, jeera rice, naan, or roti for a complete and satisfying meal.

Garnish: For a fresh touch, garnish your Palak Paneer with chopped cilantro or a dollop of plain yogurt.

Leftovers: Store leftover Palak Paneer in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop before serving.

Variations:

Vegetable Palak Paneer: Add chopped vegetables like carrots, peas, or bell peppers for extra color, texture, and nutrients.

Mushroom Palak Paneer: Substitute paneer with sliced mushrooms for a vegetarian twist.

Coconut Palak Paneer: Stir in a can of coconut milk for a creamy and tropical twist.

Dry Palak Paneer: Reduce the amount of water or simmer for a longer duration to create a thicker, dryer gravy.

FAQs:

Can I substitute spinach with another green leafy vegetable?

Yes, you can use Swiss chard or kale, but the color and flavor will be slightly different.

Can I use paneer alternatives?

Yes, firm tofu can be used as a vegetarian substitute for paneer.

Is Palak Paneer healthy?

Yes, Palak Paneer is a healthy dish packed with protein from paneer, iron from spinach, and fiber from both ingredients.

How long does it take to make Palak Paneer?

The total preparation time is typically around 30-40 minutes.

Enjoy making and savoring this delicious and versatile Palak Paneer recipe!

If you liked this recipe. You must also try: Masala Bell Pepper Curry, Gulab Jamun, Pineapple Kulfi Ice Cream, Makhana Mutter Curry, and Ragda Puri Chaat
January 5, 2007