Manjula's Kitchen

Category: Vegetables Curry / Gravy List

Indian Vegetarian Curry and Gravy Recipes: Rich and Flavorful

Indian vegetarian curries and gravies are known for their rich flavors and aromatic spices. These veg curries list are perfect for family dinners, festive occasions, and everyday meals. Let’s explore some popular recipes that you can easily prepare at home.

Popular Vegetarian Curry and Gravy Recipes

Paneer Butter Masala

Paneer Butter Masala is a classic veg gravy dish made with paneer (Indian cottage cheese) cooked in a rich and creamy tomato-based sauce. This veg gravy is perfect for special occasions and pairs well with naan or rice. Paneer Butter Masala is a favorite in Indian gravy recipes and is known for its indulgent flavor and smooth texture. It’s one of those paneer recipes which is popular and famous across india. 

Chana Masala

Chana Masala is a hearty and spicy chickpea curry that is a staple in veg curries list. This dish is made with chickpeas cooked in a tomato-based sauce, seasoned with a blend of spices. Chana Masala is a nutritious and delicious option for a veg gravy and pairs well with rice or roti. It is also a popular north indian recipes

Aloo Gobi

Aloo Gobi is a popular veg gravy dish made with potatoes and cauliflower, cooked with a blend of spices. This veg curry is perfect for a comforting meal and is often included in veg gravy recipes. Aloo Gobi is a delicious addition to your collection of vegetarian Indian recipes.

Baingan Bharta

Baingan Bharta is a smoky and flavorful eggplant curry that is a favorite in veg curry recipes. This dish is made with roasted eggplant, tomatoes,and spices, creating a rich and savory flavor. Baingan Bharta is best enjoyed with paratha or naan and is a must-try for any Indian food lover.

Mixed Vegetable Curry

Mixed Vegetable Curry is a versatile veg gravy dish made with a variety of fresh vegetables cooked in a tomato and onion gravy. This veg gravy recipe is perfect for any occasion and can be customized with your favorite ingredients. Mixed Vegetable Curry is a popular choice in Indian gravy recipes and is known for its vibrant flavors.

Enhancing Your Curry and Gravy Experience

To enhance your curry and gravy experience, consider exploring related categories that complement these veg curry recipes. Adding Indian snacks like samosas and pakoras can provide a variety of flavors and textures. 

For a sweet ending, explore Indian desserts such as gulab jamun and jalebi. Incorporating healthy Indian recipes like roasted nuts and fruit chaat can offer lighter options for your guests. 

Hosting a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. 

Including traditional Indian food recipes like dal makhani or biryani can add a touch of authenticity to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular veg gravy recipes? 

A: Some popular veg gravy recipes include Paneer Butter Masala, Chana Masala, Aloo Gobi, Baingan Bharta, and Mixed Vegetable Curry.

Q: How can I make easy veg curry recipes at home? 

A: To make easy veg curry recipes at home, try dishes like Chana Masala and Aloo Gobi. These recipes are simple to prepare and require minimal ingredients.

Q: What are some healthy veg gravy dishes? 

A: Some healthy veg gravy dishes include Mixed Vegetable Curry and Aloo Gobi. These dishes are nutritious and offer a great way to enjoy curries without excess calories.

Q: Can I prepare veg gravy recipes in advance? 

A: Yes, many veg gravy recipes can be prepared in advance and stored in the refrigerator. Reheat before serving and enjoy a quick and convenient meal.

Q: What are some traditional Indian recipes to serve with curries and gravies? 

A: Some traditional Indian recipes to serve with curries and gravies include Biryani, Roti, and Naan. These dishes pair perfectly with gravies, adding balance and flavor to the meal.

Conclusion

Indian vegetarian curry and gravy recipes are a delightful way to enjoy flavorful and nutritious meals. Whether you’re looking for veg curry recipes or hearty gravies, these dishes will bring joy and satisfaction to your table. 

So, gather your ingredients, try out these veg gravy recipes, and create unforgettable meals with your loved ones. Don’t forget to explore related categories for more delightful recipes from Manjula’s Kitchen!

By incorporating these curry and gravy dishes into your culinary repertoire, you’ll be able to enjoy a wide variety of delicious and traditional foods. 

Whether you’re looking for a quick snack, a hearty meal, or a special dish for a festive occasion, there’s a veg curry or veg gravy recipe to suit every taste. Happy cooking!

  • Chole Rajma Curry

    Chole Rajma Curry

    Chole Rajma Curry

    Chole Rajma Curry

    Chole Rajma Curry is a healthy and delicious main course meal. This is a popular north Indian cuisine which consists of boiled beans cooked with spicy tomato gravy. It goes well with roti, naan or rice.
    4.78 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 1 cup chick peas, chole, kabuli chana, garbanzo beans,
    • 1/2 cup kidney beans rajma
    • 2 cup diced tomatoes about I used 3 Tomatoes
    • 1 Tbsp chopped ginger adrak
    • 1 Tbsp chopped green chili
    • 3 Tbsp oil prefer canola or vegetable
    • 1/4 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 2 Tbsp coriander powder dhania
    • 1/2 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1/2 tsp black pepper
    • 1-1/4 tsp salt
    • 1/2 tsp garam masala

    Instructions
     

    • Wash and soak chick peas and kidney beans in about six cups of water for at least 6 hours, preferably overnight (the beans will double in volume).
    • Cook the chick peas and kidney beans in pressure cooker with 3 cups of water. Close the cooker and put the pressure on.
    • Cook on medium high heat.
    • As pressure cooker starts steaming turn the heat down to medium and cook for about 30 minutes.
    • Close the heat and wait until steam has stopped before opening the pressure cooker. Beans should be soft and tender.
    • Cut the tomatoes and green chili in small pieces, and blend tomatoes, green chili, and ginger to make a pure.
    • Heat the oil in a sauce pan, test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, turmeric, chili powder, and black pepper.
    • Stir-fry for two to three minutes, until the oil begins to separate from the mixture. Add beans, salt, and more water as needed. Cover the pan and cook over medium high heat, for about 10 minutes.
    • Turn off the heat. Chole Rajma Curry is ready to serve. 

    Notes

    Serve hot, with rice, or your choice of bread.
    Tried this recipe?Let us know how it was!

    Rajma Chole Ki Recipe: A Hearty Indian Delight

    Chole Rajma is a popular Indian dish made with a combination of two types of legumes: chickpeas (Chole) and kidney beans (Rajma). It is a hearty and flavorful curry/gravy dish that is commonly enjoyed as a main course. The dish is naturally gluten-free and high in protein, making it suitable for those with dietary restrictions or preferences. Chole Rajma typically includes a rich tomato-based gravy seasoned with various spices like cumin, coriander, turmeric, and garam masala. 

    It is often served with rice or flat bread (such as roti or naan) and is a favorite at parties or gatherings. Additionally, it can be made vegan by omitting any dairy-based ingredients like ghee or yogurt commonly used in some variations of the recipe. Overall, Chole Rajma is a delicious and nutritious dish that showcases the versatility of lentils and beans in Indian cuisine. 

    Chole Rajma Curry is a flavorful and hearty Indian dish that combines two popular legumes – chickpeas (chole) and kidney beans (rajma) – in a rich and aromatic gravy. This Chole Rajma Curry recipe is a favorite among vegetarians and vegans alike for its delicious taste and nutritious ingredients. With its perfect balance of spices and textures, Chole Rajma Curry is a comforting meal that’s perfect for any occasion.

    Step 1: Soaking and Cooking Legumes

    Begin by soaking dried chickpeas and kidney beans in water separately for at least 8 hours or overnight. Soaking helps soften the legumes and reduce cooking time. Once soaked, drain the water and rinse the chickpeas and kidney beans thoroughly. Cook them separately in a pressure cooker or large pot until they are tender and cooked through. Ensure that the chickpeas and kidney beans are well-cooked but not mushy.

    Step 2: Preparing the Gravy Base

    In a deep pan or skillet, heat oil or ghee over medium heat. Add cumin seeds and let them sizzle until fragrant. Then, add finely sauté until they turn golden brown and translucent. Next, add minced ginger, and green chilies, stirring well to combine. Cook until the raw smell of ginger disappears, infusing the base with aromatic flavors.

    Step 3: Adding Tomatoes and Spices

    Add finely chopped tomatoes to the pan along with ground spices such as turmeric powder, coriander powder, cumin powder, garam masala, and red chili powder. Stir well to combine the spices with the tomatoes and cook until the tomatoes break down and release their juices, creating a thick and flavorful gravy base.

    Step 4: Combining Chickpeas and Kidney Beans

    Once the tomatoes are cooked and the gravy base is well-flavored, add the cooked chickpeas and kidney beans to the pan, stirring gently to coat them with the gravy. Allow the legumes to simmer in the gravy for a few minutes to absorb the flavors and thicken the consistency. Adjust the seasoning with salt and sugar to balance the flavors.

    Step 5: Garnishing and Serving

    Before serving, garnish the Chole Rajma Curry with freshly chopped cilantro leaves for a burst of freshness and color. You can also drizzle a squeeze of lemon juice over the curry for an extra tangy kick. Serve the curry hot with steamed rice, roti, or naan bread for a wholesome and satisfying meal.

    Tips for Perfect Chole Rajma Curry

    Consistency of Gravy: Adjust the amount of water added to the gravy to achieve the desired consistency. The gravy should be thick and coat the legumes evenly without being too watery.

    Mashing Legumes: For a creamier texture, mash some of the chickpeas and kidney beans with the back of a spoon or a potato masher before adding them to the gravy. This helps thicken the curry and enhances its richness.

    Balancing Flavors: Taste the curry and adjust the seasoning according to your preference. You can add more spices for extra heat or sweetness to balance the flavors.

    Variations of Chole Rajma Curry

    Creamy Coconut Curry: Add coconut milk or grated coconut to the gravy for a creamy and indulgent twist. Coconut adds a hint of sweetness and richness to the curry, elevating its flavor profile.

    Spinach and Paneer Curry: Enhance the nutritional value of the curry by adding chopped spinach and cubed paneer (Indian cottage cheese) to the gravy. Spinach adds a pop of color and nutrients, while paneer provides protein and texture.

    Benefits of Chole Rajma Curry

    High in Protein: Chickpeas and kidney beans are rich sources of plant-based protein, essential for muscle repair and growth.

    Rich in Fiber: Legumes are high in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.

    Nutrient-Dense: Chole Rajma Curry is packed with essential vitamins, minerals, and antioxidants, making it a nourishing and balanced meal option for vegetarians and non-vegetarians alike.

    Frequently Asked Questions (FAQs)

    Can I use canned chickpeas and kidney beans for this recipe?

    Yes, you can use canned legumes for convenience. Rinse them well before adding them to the curry.

    Can I make Chole Rajma Curry ahead of time?

    Yes, the flavors of the curry develop even more when allowed to sit for a few hours or overnight. Reheat it gently before serving.

    Is Chole Rajma Curry gluten-free?

    Yes, Chole Rajma Curry is naturally gluten-free as it contains no wheat or gluten-containing ingredients.

    Explore more delightful Indian recipes on Manjula’s Kitchen, such as Palak Paneer for another culinary adventure. 

  • Spicy Potato Curry

    Spicy Potato Curry

    Spicy Potato Curry

    Spicy Potato Curry

    Spicy Potato Curry is a flavorful side dish. This curry can be served with Roti, Paratha, Puri any way you serve, this taste delicious.
    5 from 4 votes
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 2 Cup potatoes boiled and roughly mashed
    • 2 Tbsp oil canola or vegetable
    • 1 tsp ginger paste
    • 1 Tbsp coarsely ground coriander dhania
    • 2 tsp coarsely ground fennel seeds saunf
    • 1/2 tsp red chili powder
    • 1 1/2 tsp salt
    • 1 tsp mango powder amchoor
    • 1 Tbsp ginger thinly sliced
    • 1 Tbsp green chili thinly sliced into rounds

    Instructions
     

    • Heat the oil in a saucepan over medium heat. Add ginger paste, coriander, fennel seeds, and red chili powder, stir for about 1 minute
    • Add potatoes and salt mix with spices, lower the heat to low medium, let it cook for about 3 minutes stirring occasionally.
    • Add about 1-1/2 cups of water and mango powder stir and change the heat to medium high. As potatoes come to boil cover the pan and lower the heat to medium low and let it cook for about 4-5 minutes.
    • Adjust the water in gravy to your liking; gravy will thicken as it will cool.
    • Turn off the heat and add sliced ginger and green chilies and cover the pan.

    Notes

    Serving Suggestions
    Serve Spicy Potato Curry with Samosa instead of chutney and let your guest says wow! I like to serve this over papdi, mathries, crackers, for that I like to keep gravy thick.
    Tried this recipe?Let us know how it was!
  • Gatte Ki Sabji (Rajasthani Cuisine)

    Gatte Ki Sabji (Rajasthani Cuisine)

    Gatte Ki Sabji

    Gatte Ki Sabji

    Gatte Ki Sabji is a traditional dish from Rajasthan. These steamed gram-flour dumplings are cooked in a spicy gravy. This mouth-watering dish will complement any meal. Enjoy Gatte Ki sabji with roti or plain rice. The recipe is also vegan and gluten free.
    4.64 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 40 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Gatte

    • 2 cups besan gram flour
    • 4 Tbsp oil canola or vegetable oil
    • 1 tsp salt
    • 1 tsp red chili powder adjust to taste
    • 1/8 tsp asafetida hing, asafetida is gluten free spice, but asafetida powder contains some wheat flour, gluten free asafetida, is available on amazon.

    For Gravy

    • 3 Tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp fennel seeds saunf
    • 2 bay leaves tejpat
    • 2 dry red chilies
    • ½ tsp red chili powder
    • 1/2 tsp turmeric haldi
    • 1 tablespoon coriander powder dhania
    • 1 tsp salt
    • 1 Tbsp Kasuri Methi
    • 1 tsp mango powder amchoor
    • 1/2 tsp garam masala

    Instructions
     

    • Mix all the ingredients for gatte together and make a stiff dough, using water as needed. You will need about 1/3 cup of water. Knead the dough well, let it rest for 10 minutes. Divide the dough into 8 parts and roll them in calendar about half inch thick.
    • Bring about 4 cups of water to boil in a pan on medium high heat. Gently drop the Gatte logs in boiling water. After it comes to boil, cover the pan and reduce the heat to medium low, and cook them cover for about 12-15 minutes’ gate should be floating on the top and will have bubbles all around.
    • Take them out from water and save the water, this will be used for making gravy. let them cool for few minutes and cut them in about half inch-thick slices.
    • Heat the oil in heavy bottom pan over medium heat, add fennel seeds, asafetida, red chilies stir and add Gattes, stir-fry for about 4-5 minutes until they are light golden brown.
    • Add bay leaves, chili powder, turmeric, coriander powder, and salt, stir-fry for about 2 minutes.
    • Add the water we saved, and Kasuri Methi boil for about 10 minutes over low medium heat, covered. This is the time add more water to adjust the thickness of the gravy. As Gatte Ki Sabji will cool off it gravy will become thick.
    • Turn off the heat and add mango powder, and garam masala, Gatte Ki Sabji is ready to serve.
    Tried this recipe?Let us know how it was!

    Authentic Rajasthani Gatte Ki Sabji: A Savory Besan Gatte ki Sabji

    Gatte ki sabji is a traditional Rajasthani dish popularly enjoyed during festivals like Karwa Chauth and Navaratri. It’s a gluten-free and vegan delicacy that features dumplings made from chickpea flour (besan) cooked in a flavorful vegetable curry or gravy. Along with the lentil-based dumplings, the curry typically includes a variety of vegetables, enhancing its nutritional value and taste. 

    Embark on a gastronomic odyssey through the vibrant flavors of Rajasthan as we delve into the intricate world of Besan Gatte Ki Sabji. This iconic dish, steeped in tradition and brimming with aromatic spices, offers a tantalizing glimpse into the culinary heritage of the region. Join us as we unravel the secrets behind crafting this delectable delicacy, offering tips, benefits, suggestions, and answers to frequently asked questions along the way.

    Crafting the Perfect Gatte:

    The journey begins with the meticulous preparation of the gatte, the cornerstone of this flavorful dish. Start by mixing besan (gram flour) with a carefully curated selection of spices, such as cumin, coriander, and ajwain, to infuse the dough with a burst of flavor. Gradually add water to form a stiff dough, ensuring it is kneaded well to achieve the desired consistency. Allow the dough to rest for at least 10 minutes to allow the flavors to meld before dividing it into equal portions and rolling them into cylindrical logs.

    Infusing Flavor into the Gravy:

    As the gatte take shape, it’s time to prepare the fragrant gravy that will elevate them to culinary perfection. Bring a pot of water to a gentle boil and gently drop the gatte logs into the simmering water. Allow them to cook until they float to the surface, indicating that they are ready to be incorporated into the savory gravy. Remember to reserve the cooking water, as it will serve as the base for the flavorful gravy, infused with the essence of besan.

    The Aromatic Symphony of Spices:

    In a heavy-bottomed pan, heat oil over medium heat and add a medley of aromatic spices, including fennel seeds, asafetida, and dried red chilies. Allow the spices to release their fragrant oils, infusing the kitchen with an irresistible aroma. Add the cooked gatte to the pan and stir-fry them until they acquire a golden-brown hue, enhancing their nutty flavor and crisp texture.

    Fine-Tuning the Consistency and Flavor Profile:

    To achieve the perfect balance of flavors, it’s essential to pay attention to the consistency of the gravy. Add bay leaves, chili powder, turmeric, and coriander powder to the pan, allowing them to bloom in the oil before incorporating the reserved cooking water. Adjust the thickness of the gravy by adding more water as needed, ensuring it coats the gatte evenly and imparts a luscious mouthfeel.

    Tips for Success:

    Use freshly ground spices for maximum flavor impact. 

    Don’t rush the cooking process; allow the gatte to cook until they float to the surface for optimal texture.

    Adjust the spice levels according to your preference, adding more or less chili powder as desired.

    For an extra layer of richness, substitute some of the water with milk or cream when making the gravy.

    Benefits of Besan Gatte Ki Sabji:

    Rich in protein: Gram flour is a good source of plant-based protein, making this dish a nutritious option for vegetarians and vegans.

    High in fiber: Besan gatte are packed with dietary fiber, which promotes digestive health and keeps you feeling full and satisfied.

    Versatile and customizable: This dish can be adapted to suit individual tastes and dietary preferences, allowing for endless variations and creative twists.

    Budget-friendly: Made with simple, pantry staples, Besan Gatte Ki Sabji is an affordable yet satisfying meal option for families on a budget.

    Suggestions for Serving:

    Garnish with freshly chopped cilantro and a squeeze of lemon juice for a burst of freshness.

    Serve hot with steamed rice or fluffy roti for a wholesome and satisfying meal.

    Pair with tangy pickle, creamy raita, or crunchy papad for a well-rounded dining experience.

    Frequently Asked Questions (FAQs):

    Q: Can I make Besan Gatte Ki Sabji in advance?

    A: Yes, you can prepare the gatte and gravy ahead of time and assemble them just before serving. Simply store the cooked gatte and gravy separately in airtight containers in the refrigerator for up to 2-3 days.

    Q: Can I freeze Besan Gatte Ki Sabji?

    A: While you can freeze the cooked gatte, the texture may change slightly upon reheating. It’s best to freeze the gatte and gravy separately and thaw them in the refrigerator overnight before reheating and assembling.

    Q: Can I substitute besan with any other flour?

    A: While besan lends a distinct flavor and texture to this dish, you can experiment with other flours such as chickpea flour or wheat flour for a different twist. Keep in mind that the flavor and consistency may vary.

    Conclusion:

    Besan Gatte Ki Sabji encapsulates the essence of Rajasthan’s rich culinary heritage, offering a tantalizing blend of flavors and aromas that delight the senses. With a bit of patience, creativity, and a dash of spice, you can recreate this iconic dish in your own kitchen, savoring the warmth and vibrancy of Rajasthani cuisine with every mouthful. So, gather your ingredients, unleash your inner chef, and embark on a culinary journey that celebrates the timeless allure of Besan Gatte Ki Sabji.

  • Dahi Bhindi (Okra with Yogurt Gravy)

    Dahi Bhindi (Okra with Yogurt Gravy)

    Dahi Bhindi

    Dahi Bhindi

    Dahi Bhindi is a great way to enjoy okra in tangy creamy sauce. Dahi Bhindi is simply delicious, and easy to make. This goes well with Jeera (Cumin) Rice, or roti-paratha.
    4.43 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 40 medium size okra (bhindi) after cutting them in half it should be about 2 cups.
    • 3 Tbsp oil canola or vegetable oil
    • 1/2 tsp cumin seeds jeera
    • 1/4 tsp mustard seeds rai
    • 1/8 tsp asafetida hing
    • 1 Tbsp besan gram flour
    • 2 tsp coriander powder dhania
    • 1 tsp Red Chili Powder
    • 1/4 tsp Turmeric Powder
    • 1 cup yogurt dahi, curd
    • 1 cup water approximately
    • 1/2 tsp salt

    Instructions
     

    • Wash and pat dry the okra cut both ends, and cut them into about 1-inch pieces. I have used about 35 medium size okra after cutting, they are about 2 cups.
    • Heat 2 tablespoons of oil in a frying pan over medium heat and stir fry the okra till they are tender. This should take about 7-8 minutes.
    • Take them out in a bowl and use the same pan for making gravy.
    • Heat 1 tablespoon of oil, over medium heat. After the oil is moderately hot add the cumin seeds, mustard seeds and asafetida as the seeds crack, turn down the heat to low.
    • Add the besan and stir fry for about 1 minute until it has a light aroma, and is golden brown in color. Besan gives the thickness to gravy.
    • Add yogurt, turmeric, chili powder and coriander powder. Mix it well. And cook until the spice mix comes together, and you should be able to see the oil leaving the sides of spice mix. This should take about 2-3 minutes.
    • Spice mix is ready add about 1/2 cup of water and salt, bring it to boil. Add okra and let it cook for 3-4 minutes, on low heat.
    • Suggestions: You can make so many different dishes using this gravy. Instead of okra use potatoes, paneer, green peas, mixed vegetables, or any vegetable you have. 

    Notes

    Enjoy with plain white rice or any Indian flat bread, like Roti, Paratha, Puri
    Tried this recipe?Let us know how it was!
  • Aloo Tamatar Ki Sabji (Potato with Spicy Tomato Gravy)

    Aloo Tamatar Ki Sabji (Potato with Spicy Tomato Gravy)

    Aloo Tamatar ki Sabji

    Aloo Tamatar ki Sabji (Potatoes with Spicy Tomato Gravy)

    Aloo Tamatar ki Sabji or Potatoes with spicy tomato gravy is a classic combination and a popular North Indian dish. Aloo Tamatar, is flavorful and delicious and the best part is that it goes well with all different kinds of bread and rice.
    4.88 from 8 votes
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 medium-sized potatoes boiled and peeled
    • 1 cup tomatoes finely chopped
    • 2 Tbsp oil (canola or vegetable)
    • 1 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 3 tsp coriander powder dhania
    • 1/2 tsp red chili powder
    • 1/4 tsp turmeric haldi
    • 1 tsp finely grated ginger
    • 1 tsp salt
    • 2 cups water approx. 2 cups
    • 1/4 tsp garam masala
    • 2 Tbsp finely chopped cilantro dhania
    • 1 pieces green chili seeded and cut into small , optional

    Instructions
     

    • Break the potatoes by hand in bite size pieces and roughly mash them, this should make about 3 cups.
    • Heat the oil in a saucepan over medium high heat. Oil should be moderately hot, when you add the cumin seeds they should crack right of way. Add cumin seeds, and asafetida, as cumin seeds crack add the tomatoes.
    • Cook the tomatoes until they are soft and mushy. Add the other spices coriander powder, turmeric, chili powder and ginger, stir fry until tomato start separating from oil. This should take about 2 minutes.
    • Add potatoes and salt mix them well with spices, add water, as potatoes come to boil cover the pan and lower the heat to medium and let it cook for about ten minutes.
    • Mix the potatoes and mash some potatoes as mixing the potatoes, this will thickness to gravy. Adjust the water in gravy to your liking; gravy will thicken as it will cool.
    • Add garam masala and cilantro, and green chilies this is optional. Mix it well turn off the heat and cover the pan.

    Notes

    Aloo Tamatar Sabji is ready. Serve this with Paratha, Purie, Plain Rice, or you choice of bread.
    Tried this recipe?Let us know how it was!
  • Palak (Spinach Curry)

    Palak (Spinach Curry)

    Palak (Spinach Curry) Recipe

    Palak – Spinach Curry

    This is a simple spinach curry, cooked with milk and has a delicious unique taste. This was my father’s favorite dish in winter time. A creamy savory dish with mild spices. Serve with
    , Makki ki Roti or
    Naan
    4.82 from 22 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
      

    • 12 oz spinach washed and remove the stems this should be about 8 cups of packed spinach
    • 1 Tbsp ghee clarified butter
    • 1/2 tsp fenugreek seeds mathi seeds
    • 1/2 tsp turmeric haldi
    • 1 Tbsp chopped ginger adrak
    • 2 Tbsp green chili chopped, I prefer serrano chili
    • 1 tsp salt
    • 2 Tbsp besan gram flour
    • 1/2 cup chopped tomato in small pieces
    • 4 cups whole milk

    For Seasoning

    • 2 Tbsp ghee clarified butter
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp red chili powder

    Instructions
     

    • In a small bowl, mix the besan with half cup of milk to make a lump free batter and set aside.
    • Blend the spinach, ginger and green chilies using about 1/2 cup of milk. Spinach should not be pasty. I prefer to use food processor.
    • Heat the ghee in a saucepan over medium high moderately. Add fenugreek seeds, and turmeric. Stir for a few seconds.
    • Add the spinach, and milk and turn the heat to medium. Bring spinach to boil. Lower the heat to medium low and let it cook for about 15-20 minutes, stir occasionally, scraping the sides.
    • Add besan batter, and salt, and let it cook for about 10-15 minutes, stir occasionally, scraping the sides.
    • Spinach curry should be thick batter consistency. Add chopped tomatoes cook for 1-2 minutes. Turn off the heat.

    Seasoning

    • In a small sauce pan heat the ghee over medium heat. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and turn off the heat and add red chili powder and about 2 tablespoons of water this will prevent spices to burn.
    • Pour the seasoning over spinach curry.

    Notes

    Spinach curry is ready to serve. Serve hot with Naan, Roti, Paratha.
    Tried this recipe?Let us know how it was!
  • Paneer Pasanda (Paneer Curry)

    Paneer Pasanda (Paneer Curry)

    Paneer Pasanda (Curry)

    Paneer Pasanda

    Paneer Pasanda is a delicacy consisting of stuffed paneer with rich creamy gravy. Paneer Pasanda is a delicious and perfect dish for formal get-togethers or when you simply want to indulge yourself. This is the ultimate Paneer dish.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 25 minutes
    Total Time 50 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Pasanda

    • 8 oz Paneer 9 thin slices of paneer, they are about 1×3 inch of slices, I am using store bought paneer
    • 2 Tbsp fresh shredded coconut I am using frozen shredded coconut
    • 1/4 tsp salt
    • 1 Tbsp cilantro finely chopped, hara dhania
    • 2 tsp green chili finely chopped, adjust to taste

    For Batter

    • 1/4 cup corn starch or arrowroot power
    • 3 Tbsp water
    • 3 Tbsp oil to shallow fry

    For Gravy

    • 2 cups chopped tomatoes about 3 medium size tomatoes
    • 1 Tbsp ginger chopped
    • 1 Tbsp coriander powder dhania
    • 1 Tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1/4 tsp turmeric haldi
    • 1 tsp red chili powder adjust to taste
    • 1/4 cup cashew powder
    • 1 tsp salt
    • 1/4 cup heavy cream or cream
    • 1/4 tsp garam masala
    • 2 Tbsp cilantro chopped, hara dhania

    Instructions
     

    • Mash one of the paneer piece, and mix it well with coconut, salt, cilantro, and green chili.
    • Spread this mixture on 4 paneer slices and cover them with remaining 4 slices. Cut them inti two, and press it lightly. Set aside.
    • Mix corn starch in 2-3 tablespoons of water to make a thick batter.
    • Heat the flat frying pan with about 3 tablespoons of oil over medium heat. When oil is moderately hot dip the stuffed paneer pieces one at a time, gently dip in the batter and put in the frying pan, leaving some space in between. Shallow fried the paneer until they are light golden brown, from both sides.
    • Take them out over paper towel, to drain the extra oil. Set aside.

    Making Gravy

    • Blend tomatoes, ginger, coriander powder to fine paste, and strain the tomato mix. Set aside.
    • Heat the oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder and cashew powder stir for a minute.
    • Add tomato paste cook for 3-4 minutes stirring till tomato start leaving the side of the pan. Add salt and cream and about half cup of water. Cook for 2-3 minutes. Add cilantro and garam masala stir and turn off the heat. Gravy should be pouring consistency.
    • Pour the gravy over Paneer Pasanda.

    Notes

    Paneer Pasanda is delicious. For my upcoming holiday dinner I will be serving Paneer Pasanda with Punjabi Chole, Jeera Aloo, Boondi Ka Raita, Cumin Rice and Naan.
    The one good thing with this dish you can prepare this in pieces and assemble when ready to serve.
    Enjoy!
    Tried this recipe?Let us know how it was!

    Paneer Pasanda Recipe: How to make Paneer Pasanda

    Paneer Pasanda, a gourmet delight, features sumptuously stuffed paneer immersed in a luscious creamy gravy. Ideal for formal gatherings or when you crave indulgence, Paneer Pasanda stands as the ultimate paneer dish. Elevate your party with this delectable and easy-to-make vegetable curry, making it a perfect addition to your repertoire of party recipes.

    Prepare the Paneer Filling: Mash one piece of paneer cheese and combine it thoroughly with desiccated coconut, salt, chopped cilantro, and chopped green chili. Spread this mixture evenly over four paneer slices. Carefully top these slices with the remaining four paneer slices to create a sandwich. Cut each sandwich in half and gently press down to secure the filling.

    Create the Coating: In a separate bowl, whisk cornstarch with 2-3 tablespoons of water until a thick batter forms.

    Shallow Fry the Paneer: Heat approximately 3 tablespoons of oil in a flat pan over medium heat. Once the oil reaches moderate heat, carefully dip each stuffed paneer piece into the cornstarch batter. Gently transfer the coated paneer to the pan, ensuring enough space between them. Shallow fry the paneer until they turn a light golden brown on both sides. Drain any excess oil by placing the fried paneer on a paper towel-lined plate.

    Make the Gravy: Blend chopped tomatoes, ginger, and coriander powder into a smooth paste. Strain the tomato mixture and set it aside.

    Cook the Aromatics: Heat oil in a saucepan over medium heat. Once moderately hot, add cumin seeds and wait for them to crackle. Reduce heat to low and add asafetida, turmeric powder, chili powder, and cashew powder. Sauté the spices for one minute.

    Simmer the Tomato Base: Introduce the strained tomato paste and cook for 3-4 minutes, stirring constantly until the tomato mixture separates from the sides of the pan. Season with salt and cream, then add approximately half a cup of water. Allow the gravy to simmer for 2-3 minutes.

    Finalize the Gravy: Stir in chopped cilantro and garam masala before turning off the heat. The finished gravy should have a pouring consistency.

    Assemble the Dish: Pour the prepared gravy over the fried paneer pieces.

  • Spinach Kofta Curry

    Spinach Kofta Curry

    Spinach Kofta Curry

    Spinach Kofta Curry

    Spinach kofta curry is an exotic gravy-based dish. These spinach and potato koftas (also known as pakoras or dumplings) are simmered in rich creamy tomato gravy making this a very delicious dish. Spinach kofta can be served with any Indian flat bread like Roti, Naan, Paratha, or with plain white rice. This will be enjoyed by everyone.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course curry
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Kofta

    • 2 cups spinach finely chopped
    • 1-1/2 cups potatoes boiled, peeled and mash
    • 1/2 teaspoon cumin seed (jeera)
    • 1/2 teaspoon salt

    For Batter

    • 1/4 cup besan (gram flour)
    • About 1/4 cup water
    • Also needed Oil to fry

    Gravy

    • 2 tablespoons oil
    • 1 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon asafetida (hing)
    • 2 teaspoon coriander powder (dhania)
    • 1/2 teaspoon turmeric (haldi)
    • 3 tablespoons cashew powder
    • About 2 cups tomatoes cut into small pieces
    • 1 tablespoon chopped ginger
    • 1 green chili chopped
    • 1 teaspoons salt
    • 1 teaspoon sugar
    • 1/4 cup cream
    • 1/4 teaspoon garam masala
    • About 1-1/2 cups of water

    Instructions
     

    Koftas (dumpling):

    • Mix all the ingredients for kofta spinach, potatoes, cumin seeds, and salt, this mix should consistency of dough. Notes: spinach should be pat dry and potatoes should be firm not overcook. Otherwise mix will be very soft and will not hold the shape after adding to the gravy.
    • With oiled hands, divide the mixture into 24 to 30 equal parts. Make them in round balls.
    • Make the batter add the water slowly as needed in the besan, batter should be very smooth no lumps. It should be pouring consistency.
    • Heat the oil in a frying pan on medium high heat. Frying pan should have about 1 inch of oil. Oil should be moderately hot. To check if the oil is ready, put small piece of mix in the oil, oil should sizzle.
    • Dip the spinach balls in the batter one at a time and slowly drop into the frying pan. Fry koftas until golden-brown all around. Turn them occasionally. This should take about 3-4 minutes.

    Making Gravy:

    • Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
    • Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
    • Add the asafetida, cumin seeds stir for a minute. Lower the heat to low, add the other spices except garam masala, coriander powder, turmeric, salt sugar, turmeric, and cashew powder. Stir-fry for a minutes.
    • Add the tomato puree, increase the heat to medium cook until the tomato mixture starts leaving the oil and reduces to about half in quantity. Add cream save about 1 tablespoon for garnishing and cook for another minute.
    • Add about 1-1/2 cups of water, as it comes to boil reduce the heat to low and let the gravy cook for few minutes.
    • Note: adjust the thickness of the gravy to your taste by adjusting the water.
    • Add the prepared koftas and let it simmer for 1-2 minutes.
    • Turn of the heat and add the garam masala and cover the pot.
    Tried this recipe?Let us know how it was!
  • Dahi Baingan sautéed Eggplant with Yogurt

    Dahi Baingan sautéed Eggplant with Yogurt

    Dahi Baingan

    Dahi Baingan sautéed Eggplant with Yogurt

    Dahi baingan (Sautéed Eggplant with Yogurt is a classic eggplant dish. This recipe is very sophisticated but very simple to make. It is always amazing to see how a few simple ingredients can make such a satisfying dish. My husband who doesn't like eggplant fell in love with this dish. Dahi Baingan is simply delicious. This can be served with plain rice or roti.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Course curry
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 eggplant cut into ¼ inch thick pieces this will make about 4 cups of cubed eggplant (baingan, brinjals)
    • 3 tablespoons oil
    • 1/2 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon asafetida (hing)
    • 1 teaspoon ginger thinly sliced
    • 1 teaspoon salt adjust to taste
    • 1 cup yogurt
    • 2 teaspoons gram flour (besan)
    • 2 teaspoons coriander powder (dhania)
    • 1 teaspoon fennel seeds crushed (saunf)
    • 1 teaspoon red chili powder, adjust to taste
    • 1/8 teaspoon turmeric (haldi)
    • About 1/4 cup cilantro chopped

    Instructions
     

    • Whisk the yogurt besan, and cilantro together keep aside.
    • Heat the oil in a flat pan on medium high heat. When oil is moderately hot add cumin seeds as seeds crack add asafetida, ginger. Stir for about half a minute.
    • Add eggplant stir gently, spread them in the pan evenly. Sprinkle the salt over eggplant, do not mix. Cover the pan, lower the heat to medium low and let it cook for about 2-3 minutes.
    • Turn them over, some of the eggplants will have grilled charcoal color. Cover the pan and let it cook for another 2-3 minutes.
    • Check the eggplant they should be soft and tender add the remaining spices coriander, fennel seeds, and turmeric. Stir gently all the pieces of eggplants should be coated with spice mix. Add yogurt stir gently and let it cook for 2-3 minutes.

    Notes

    Notes: Adding the besan to the yogurt is essential as it prevents curdling the yogurt. Also give the thickness to the gravy.
    Tried this recipe?Let us know how it was!
  • Paneer Makhani

    Paneer Makhani

    Paneer Makhani (Spicy Indian Cheese Curry)

    Paneer Makhani

    Paneer Makhani is a popular Punjabi dish. Paneer (Indian cheese) simmered in rich creamy tomato gravy makes a very delicious dish. This is simple and easy recipe to make. Serve Paneer Makhani with any Indian flat bread or over rice. This will be enjoyed by everyone.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 25 minutes
    Course paneer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 6oz paneer cubed (this will make 1-1/2 cup cubed paneer, available in Indian grocery stores)
    • 1/4 cup cashews
    • 2 tablespoon sesame seeds (til)
    • 4 tomatoes medium size cut into small pieces about 2 cup
    • 1 tablespoon chopped ginger
    • 1 green chili chopped
    • 2 tablespoons butter
    • 1 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon asafetida (hing)
    • 2 teaspoon coriander powder (dhania)
    • 1/2 teaspoon turmeric (haldi)
    • 1 teaspoons salt
    • 1 teaspoon sugar
    • 2 tablespoons heavy cream
    • 1/2 teaspoon garam masala
    • 1/4 cup chopped cilantro 

    Instructions
     

    • Powdered the cashews and sesame seeds, (I like to use spice grinder). Set aside.
    • Pure the tomatoes, ginger and green chili. Set aside.
    • In about 2 cups of hot water soak the cubed paneeer for 5 minutes or more, this will make the paneer soft and give a nice texture. Set aside.
    • Heat the butter in sauce pan over medium heat; after butter is moderately hot add cumin seeds and asafetida. After the seeds crack add cashew nut powder and roast for about one minute. Add tomato puree and mix it well.
    • Add the remaining spices, coriander, turmeric, salt, sugar, mix it well and cover the pot. Tomatoes splatter while cooking. Cook for about four minutes stirring in between until tomatoes start leaving the oil and tomatoes will be half in quantity.
    • Add cream, cook for about two minutes stirring often. Add one cup of water, cover the pan and let it cook for about two to three minutes.
    • Take out the paneer from water and put into the gravy, stir and cover the pan and cook for about five minutes. Adjust the gravy to your liking if needed add little more water, and cook. Turn off the heat.
    • Add the cilantro and garam masala stir and cover for few minutes before serving.
    Tried this recipe?Let us know how it was!

    What Is Paneer Makhani – Manjula’s Kitchen 

    It’s a gluten-free, paneer-based party recipe featuring a rich gravy that defines its regal status. Uncover the delightful essence of this Indian culinary masterpiece.

    Introduction to Paneer Makhani Recipe: 

    In the journey of crafting an exquisite paneer makhani recipe, the first step involves an artful process of meticulously powdering cashews and sesame seeds using the precision of a spice grinder. This crucial procedure serves as the cornerstone, laying the groundwork for the creation of a rich and nutty flavor profile that distinctly defines the essence of the paneer makhani recipe. The amalgamation of these finely ground ingredients sets the stage for a culinary experience that promises to tantalize the taste buds with every indulgent bite.

    Creating the Tomato Puree for Paneer Makhani:

    Within the tapestry of the paneer makhani recipe, the spotlight shifts to the creation of a vibrant and tangy base by pureeing tomatoes, ginger, and green chili. This puree becomes an integral component, intricately woven into the overall composition, contributing to the unmistakable taste that characterizes paneer makhani. The harmonious blend of these ingredients not only imparts a delightful acidity but also adds a depth of flavor that elevates the entire culinary experience of this classic Indian dish.

    Softening Paneer for Paneer Makhani: 

    A distinctive element in the meticulous recipe of paneer makhani involves immersing cubed paneer in hot water for a minimum of five minutes. This step is crucial, ensuring that the paneer attains a desirable softness, transforming it into an integral component that gracefully melds into the luxurious texture of paneer makhani. The attention to softening the paneer reveals the commitment to achieving perfection in both taste and texture in this beloved Indian dish.

    Infusing Flavors in Butter for Paneer Makhani: 

    As the culinary odyssey unfolds in the preparation of paneer makhani, a saucepan takes center stage, filled with the sizzle of melting butter over medium heat. Into this decadent base, cumin seeds and asafetida make their entrance, infusing the recipe of paneer makhani with a tantalizing array of flavors. This infusion process not only sets the tone for the aromatic journey ahead but also showcases the meticulous layering of tastes that distinguishes paneer makhani.

    Crafting the Core of Paneer Makhani:

    The heart of the paneer makhani recipe unveils itself as the powdered cashew and sesame seed mixture gracefully blends into the pan. This step imparts a luxurious nuttiness to the curry, elevating the overall complexity of the paneer makhani recipe. The subsequent addition of tomato puree, alongside a carefully curated blend of spices—coriander, turmeric, salt, and sugar—forms the flavorful core of paneer makhani, embodying a symphony of tastes that dance on the palate.

    Simmering and Marrying Flavors in Paneer Makhani Gravy: 

    Advancing in the progression of paneer makhani, the curry undergoes a meticulous simmering process, allowing the tomatoes to release their juices and seamlessly meld with the spices. The introduction of cream into this aromatic medley creates a velvety texture that epitomizes the richness associated with paneer makhani. This harmonious infusion of flavors characterizes the unique appeal of the paneer makhani recipe, showcasing a culinary masterpiece that marries tradition with innovation.

    Incorporating Paneer into the Paneer Makhani Gravy: 

    As the culinary narrative unfolds, the softened paneer takes center stage, delicately incorporated into the simmering paneer makhani gravy. This meticulous step ensures that the paneer absorbs the aromatic essence of the curry, resulting in a harmonious fusion of flavors. The careful balance of ingredients and textures not only highlights the mastery behind the art of crafting paneer makhani but also promises a dining experience where each bite reveals the dedication invested in every element of this beloved Indian dish.

    Final Touches to Paneer Makhani: 

    As the crescendo of the paneer makhani recipe approaches, cilantro and garam masala make their grand entrance, imparting a burst of freshness and warmth to the dish. These final touches are not merely garnishes but integral components that elevate the overall appeal of paneer makhani. The amalgamation of flavors, textures, and aromatic nuances converges into a culinary masterpiece, presenting paneer makhani as a timeless and authentic representation of the rich tapestry of Indian cuisine.

    If you liked this recipe, then you must also try: Aloo Gobi, Potato Curry with Yogurt Gravy, Mattar Paneer & Vegetable RIce (Pulav). 

  • Hyderabadi Mirchi Ka Salan (Spicy Pepper Curry)

    Hyderabadi Mirchi Ka Salan (Spicy Pepper Curry)

    Hyderabadi Mirchi ka Salan

    Hyderabadi Mirchi Ka Salan (Spicy Pepper Curry)

    “Mirchi ka Salan” is a popular Hyderabadi dish. Generally speaking, Hyderabadi dishes are very spicy and aromatic, and this is one of them. Even the name of this dish “Mirchi ka salon" reflects that. Mirch is pepper and Salan means curry.  The chili pepper is cooked in a peanut and coconut spicy curry.
    This dish is a new one for me. Many of you had requested I make this, so I decided to try it out.  Of course I turned to Google to help me out and went through many recipes.  I tried many different variations until I was satisfied with the recipe.  
    I then invited a friend who is from Hyderabad to ask her for her honest opinion. She was surprised that I had never eaten “Mirch ka Salan” before.  She gave me some suggestions and pointers to perfect my recipe. I then incorporated her ideas and tweaked the recipe.  
    Now I loved it. I know this new dish will be on my list for “go-to” dishes when having get-togethers.  So if you enjoy hot and spicy food, indulge yourself with this dish! It pairs excellently with vegetable biryani or plain white rice. Its a vegan dish which is absolutely gluten free but spicy.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course curry
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 8 Anaheim pepper or use the pepper which are mild
    • 1/4 cup coconut powder
    • 2 tablespoons sesame seeds
    • Approx. 3 tablespoon raw peanuts
    • 4 tablespoons oil
    • 1-1/2 tablespoon besan (Bengal gram flour)
    • 1 teaspoon cumin seeds (jeera)
    • 1/2 teaspoon mustard seeds (rai)
    • 1/2 teaspoon nigella seeds/kalanji
    • 1 tablespoon tamarind paste
    • 2 teaspoons ginger finely grated
    • 1/2 teaspoon turmeric (haldi)
    • 1 teaspoon red chili powder/adjust to taste
    • 2 teaspoons salt
    • 1 tablespoon sugar
    • 3/4 teaspoon garam masala
    • About 3 cups of water

    Instructions
     

    • Wash and wipe dry the peppers; slit the peppers vertically.
    • Grind the peanuts, sesame seeds, and coconut to make powder, set aside.
    • Mix tamarind paste, ginger, turmeric, and red chili powder with 1/4 cup of water. Set aside.
    • Use the flat frying pan, heat the oil on medium heat, and stir-fry the peppers till light brown all around. Take them out over paper towel.
    • Use the same pan as pan will have oil remaining, oil should be moderately hot. Add cumin seeds and mustard seeds as seeds crack add besan and nigella seeds stir fry for about one minute. Add the peanut powder and stir fry for about two minutes mix will be golden brown.
    • Add the spice paste and cook for 2-3 minutes stirring. Spice mix will start to leave the oil, add salt, sugar, 3 cups of water, and bring the gravy to boil.
    • Lower the heat to medium low and let it simmer for about 6-8 minutes.
    • Add the stir fried peppers and cover with gravy. Sprinkle the garam Masala, cover the pan and let it cook for another 3-4 minutes.
    • The gravy thickens as it cooks.
    • Mirchi ka Salam is ready. Serve hot over the plain rice or with briyani.
    Tried this recipe?Let us know how it was!
  • Indian Zucchini Pasta

    Indian Zucchini Pasta

    Indian Zucchini Pasta Recipe

    Indian Zucchini Pasta

    Zucchini pasta is a whole wheat egg-less pasta, made with fresh ingredients and tastes great. This is a healthy recipe and easy to make. This is actually an old recipe from my grandmother, but she used Turai instead zucchini (turai is from same family as zucchini) and the dish is known as nanua ka petha in Bihar.
    No ratings yet
    Print Recipe Pin Recipe
    Course fusion
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 3 cup finely chopped zucchini about 2 medium size zucchini
    • 1 tablespoon oil
    • Pinch of asafetida
    • ½ teaspoon cumin seeds (jeera)
    • ¼ teaspoon turmeric (haldi)
    • 3-4 dried whole red chili
    • 1-2 bay leaf
    • 1 teaspoon 1 teaspoon salt adjust to taste
    • 1/8 teaspoon sugar
    • 1 teaspoon fresh lemon juice
    • 2 tablespoons melted butter or ghee

    For Pasta

    • ¼ cup whole-wheat flour
    • Pinch of salt
    • Approx. 2 tablespoons of water use as needed
    • ½ teaspoon of oil to knead the dough

    Instructions
     

    Method

    • Mix flour, salt and water together to make a firm dough (add water as needed).
    • Knead the dough on a lightly greased surface to make the dough smooth and pliable.
    • Let the dough rest for at least five minutes or more.
    • Divide the dough into 2 equal parts.
    • Make smooth ball and roll into about 5-inch circle like roti or tortilla.
    • Cut them in approx. 1” squares. Set aside.
    • Wash and peel the zucchini and cut them in small pieces.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
    • Add the cumin seeds as they crack add asafetida, whole red chilies, bay leaf, and turmeric stir for few seconds.
    • Add zucchini, salt and about 2 cups of water. After it comes to boil let it cook for 2-3 minutes. Add the pasta lower the heat to low medium cover the pan and let it cook for approx. 20-25 minutes.
    • Turn off the heat and add sugar.
    • Before serving squeeze lemon juice and add the clarified butter.
    • Serve hot and enjoy!

    Notes

    Variations
    To make spicy add ¼ teaspoon of garam masala.
    This is good Vegan recipe if you do not use Butter.
    Tried this recipe?Let us know how it was!
  • Shahi Paneer

    Shahi Paneer

    Shahi Paneer

    Shahi Paneer

    Shahi Paneer is a very festive main dish that is creamy and rich in flavor. It is usually a special occasion dish. Shahi paneer can be served with any Indian bread, such as naan or with rice.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/2 lb paneer (approx. 1-1/2 cups cubed)
    • 12 cashews kaju
    • 2 medium tomatoes chopped
    • 1 green chili chopped
    • 1/4 inch ginger adrak
    • 3 tbsp oil canola, vegetable
    • 1 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 bay leaf taj pata
    • 1 tbsp coriander powder dhania
    • 1/4 tsp turmerick haldi
    • 1/4 tsp red chili powder
    • 1/2 cup yogurt dahi, curd
    • 1 tsp sugar
    • 1 tsp salt
    • 1/4 tsp garam masala
    • 2 tbsp cilantro finely chopped hara dhania

    Instructions
     

    • Slice paneer into 3/4 inch cubes. Keep aside.
    • Grind cashews into powder-like consistency. Keep aside.
    • Puree tomatoes, green chili and ginger. Keep aside.
    • Add oil in a pan, over medium heat. Shallow fry paneer cubes till they turn slightly brown. Remove from pan and place over paper towels to absorb excess oil.
    • Increase heat to medium-high and test the oil by adding one cumin seed. If it cracks immediately, the oil is ready. Add cumin seeds to the oil and as they crack, add asafetida and bay leaves. Stir for a few seconds.
    • Add tomato puree, coriander powder, turmeric, red chili powder, and paprika. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil.
    • Add sugar, cashew powder and yogurt. Cook for another minute then add 1 cup of water and salt and bring to boil.
    • Add paneer and cover the pan. Simmer for a few minutes over medium-low heat, till gravy is slightly thick in consistency.
    • Remove from heat, add garam masala and chopped cilantro. Mix gently, cover the pan and let it sit for a couple of minutes.  Shahi paneer tastes best if it is served hot.

    Notes

    Serve Shahi Paneer with Naan, or over the Jeera Rice 
    Keyword Creamy Cashew Gravy, Kid Friendly, Party Dish
    Tried this recipe?Let us know how it was!

    How To Make Shahi Paneer – Manjula’s Kitchen 

    Shahi Paneer is a delightful and gluten-free culinary creation, offering a rich and creamy gravy that is not only a treat for the taste buds but also is kids friendly as its a hit among kids too. This regal dish is characterized by its luxurious texture and flavorful combination of paneer, creating a harmonious blend that appeals to both young and adult palates. Its festive dish made on special occasions and would be a great addition to parties and gatherers as a party recipe. 

    Dicing the Paneer:

    Grab your paneer and a sharp knife. Cut the paneer into cubes that are about the size of a large grape or ¾ of an inch each. It’s okay if they’re not perfectly uniform, but similar-sized pieces will cook more evenly. Set the cut paneer aside in a bowl for now.

    Grinding the Cashews:

    Take your cashews and grind them up into a fine powder using a mortar and pestle, a spice grinder, or even a food processor if you have one. You want them to be like a smooth, nutty dust. Once they’re ground, store them in a separate bowl for later.

    Making the Tomato-Ginger-Chili Paste:

    Grab your tomatoes, green chili, and ginger. If you prefer a milder dish, you can remove the seeds from the chili before chopping. Finely chop all three ingredients. You can use a blender or food processor to make things easier. Blend them together until you have a smooth, thick paste. Set this paste aside in a bowl with the other ingredients.

    Pan-Frying the Paneer:

    Pour some oil into a pan and heat it up over medium heat. You want the oil to be hot but not so hot that it starts to smoke. When the oil is ready, gently add the paneer cubes to the pan. Carefully fry the paneer cubes, turning them occasionally, until they turn a light golden brown on all sides. This will take a few minutes. Once they’re browned, take the paneer out of the pan with a spoon and place them on a paper towel-lined plate. The paper towels will soak up any excess oil.

    Tempering the Oil and Adding Spices:

    Now, increase the heat to medium-high. To test if the oil is hot enough, take a single cumin seed and toss it in the oil. If it sizzles right away, the oil is ready. If it doesn’t sizzle, wait a little longer before testing again. Once the oil is hot, add the cumin seeds. As the cumin seeds crackle, add a pinch of asafetida (if using) and a few bay leaves. Sauté these spices for a few seconds, stirring them constantly, until they release their aroma.

    Cooking the Tomato Masala:

    Add the tomato-ginger-chili paste you made earlier to the pan with the spices. Next, sprinkle in the coriander powder, turmeric, red chili powder, and paprika. Stir everything together and cook the mixture over medium heat for 2-3 minutes, stirring occasionally. You’ll notice the mixture will start to reduce in volume and thicken up as it cooks. It may even separate a little from the oil around the edges of the pan. That’s okay!

    Adding Sweetness and Creaminess:

    Now, it’s time to add a touch of sweetness and creaminess to the sauce. Sprinkle in some sugar and add the ground cashew powder you made earlier. Stir this in and cook for another minute. Then, pour in one cup of water and add salt to taste. Bring the mixture to a boil.

    Simmering the Paneer in the Masala:

    Carefully add the pan-fried paneer cubes back into the pan with the simmering tomato masala. Gently stir everything together to coat the paneer in the sauce. Cover the pan with a lid and reduce the heat to medium-low. Let the paneer simmer for a few minutes, until the gravy thickens slightly and becomes a nice consistency.

    Finishing Touches:

    Once the paneer is cooked through and the gravy has reached your desired consistency, turn off the heat. Now, sprinkle in some garam masala and chopped fresh cilantro. Gently fold these ingredients into the dish without over stirring. Cover the pan again and let it sit for a couple of minutes. This allows the flavors to meld together.

    Serving Up the Shahi Paneer:

    Your Shahi Paneer is now ready to be enjoyed! For the best flavor, serve it hot with rice, naan, or your favorite flatbread.

    Shahi Paneer FAQs:

    Is Shahi Paneer vegetarian?

    Yes, Shahi Paneer is a vegetarian dish made with paneer, vegetables, and spices.

    Is Shahi Paneer healthy?

    While delicious, Shahi Paneer is on the richer side due to the use of cashews and cream. Moderation is key. It offers some protein from paneer and healthy fats from cashews, but may be higher in calories.

    Can I substitute paneer in Shahi Paneer?

    Tofu can be used as a substitute, although the texture will be slightly different.

    What does Shahi Paneer taste like?

    Shahi Paneer offers a burst of flavors: creamy, slightly sweet from tomatoes, savory from cashews and yogurt, with a hint of spice.

    How to store leftover Shahi Paneer?

    Store leftover Shahi Paneer in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat.

    If you liked this Recipe you must also try: Green Pea Soup, Tomato Soup, Paner Kheer with Strawberry, Vegetable Soup and Palak Chaat.

  • Gatte Ke Kadhi

    Gatte Ke Kadhi

    Gatte Ke Kadhi

    Gatte Ke Kadhi

    Steamed gram-flour dumplings cooked in spicy gravy is a popular North Indian dish from the Indian state of Rajasthan. This mouth-watering dish will surely tantalize your taste buds with its rich, spicy flavors and delightful texture. Ideal for those who crave a hearty and flavorful meal, this Rajasthani delicacy is both satisfying and memorable. Enjoy the authentic taste of Rajasthan with every bite!
    No ratings yet
    Print Recipe Pin Recipe
    Course rice
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For the Gattes

    • 1 1/4 cups besan (gram flour) (available in Indian grocery stores)
    • 1/2  teaspoon chili powder adjust to taste
    • 1/2  teaspoon salt
    • 1/8 teaspoon turmeric (haldi)
    • 3 tablespoons yogurt (dahi)
    • 3 tablespoons oil

    For the kadhi

    • 1 cup yogurt (dahi)
    • 1 tablespoon besan (gram flour)
    • 1/4 teaspoon turmeric powder (haldi)
    • 1/4  teaspoon chili powder adjust to taste
    • 1 tablespoon coriander powder (dhania)
    • 1 teaspoon salt adjust to taste
    • 2 tablespoons oil
    • 1 teaspoon cumin seeds (jeera)
    • 1/2  teaspoon mustard seeds (rai)
    • 1/8 teaspoon asafetida (hing)
    • 4 whole red chilies
    • 1 bay leaf (tejpat)
    • 1 black cardamom optional
    • 1/2  teaspoon paprika (dagi mirch)

    For Garnish

    • 2 tablespoons chopped cilantro

    Instructions
     

    For Gattes

    • Mix all the ingredients in a mixing bowl and gather into a soft dough, adding a little water if needed.  At this point the dough will be a bit sticky; wetting your fingers with oil or water will help. 
    • Divide the dough into four or five parts. Roll each one between your palms into a long, smooth log, approx. five” in length and ¾” in diameter. You will need to oil your palms to prevent the dough from sticking.
    • Bring three cups of water to a boil in a pot.  Gently drop the gatte logs into the boiling water and cook for four to five minutes, or until they begin to float up to the surface.
    • Remove the cooked Gatte logs from the water and let them cool.
    • Slice the logs into approx. ¾ inch pieces. Set the Gatte aside.

    For The Kadhi

    • Mix yogurt and gram flour into a smooth paste. Add turmeric, chili powder, and coriander powder to the yogurt paste.
    • Pour the oil into a saucepan over medium heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks immediately, the oil is ready. Add the cumin seeds, mustard seeds, and asafetida.
    • When seeds crack add the whole red chilies, bay leaf, cardamom, and paprika. Stir for a few seconds.
    • Pour in the yogurt paste and stir for two minutes. Add three cups of water and stir until the gravy comes to a boil. Add salt to taste.
    • Add the gatte to the gravy. Cover and cook over low-to-medium heat for 20 minutes or longer. Turn off the heat.
    • Add cilantro and cover the pot for a few more minutes.
    • Now you are ready to serve!

    Notes

    Other Suggestions
    1. A slice of gatte can be cooked in advance and added to the gravy later.  Gatte can be frozen for up to a month or refrigerated for a few days.
    2. Slices of gatte are used to make a wide variety of dishes, including subji (cooked dry vegetables), rice pulao, etc.
    3. A slice of gatte can be fried and served as a snack.
    4. A slice of gatte can be used to make raita (mixed with yogurt).
    Tried this recipe?Let us know how it was!

    Introduction to Gatte ki Kadhi

    Gatte Ke Kadhi is a traditional North Indian dish made primarily with chickpea flour (besan) dumplings cooked in a tangy yogurt-based curry/gravy. The dish is gluten-free and suitable for individuals observing a gluten-free diet. It is often prepared during festive occasions like Karwa Chauth, a Hindu festival where married women fast for the well-being and longevity of their husbands. The addition of lentils (Dal) and vegetables enhances the nutritional value of the dish, making it a wholesome and flavorful option for a vegetarian meal. 

    Gatte ki kadhi, also known as gatta kadhi or gatte ki sabji, is a traditional Rajasthani dish that combines chickpea flour dumplings (gatte) with a tangy yogurt-based curry (kadhi). This hearty and flavorful dish is a staple in Rajasthani cuisine and is often enjoyed with rice or roti. In this recipe, we’ll show you how to make Rajasthani gatte ki kadhi from scratch, so you can enjoy the authentic flavors of Rajasthan in the comfort of your own home.

    Step 1: Preparing the Gatte:

    To start, we’ll prepare the gatte, which are the chickpea flour dumplings that give this dish its unique texture. In a mixing bowl, combine chickpea flour (besan), yogurt, salt, red chili powder, turmeric, and a pinch of asafoetida (hing). Knead the mixture into a smooth dough, adding water as needed to achieve the right consistency. Divide the dough into small portions and shape them into cylindrical dumplings.

    Step 2: Boiling the Gatte:

    Next, we’ll boil the gatte to cook them through before adding them to the kadhi. Bring a pot of water to a boil and gently add the gatte to the boiling water. Let them cook for about 10-12 minutes, or until they float to the surface and are cooked through. Once cooked, remove the gatte from the water and set them aside to cool slightly.

    Step 3: Preparing the Kadhi Base:

    While the gatte are boiling, we’ll prepare the kadhi base. In a separate bowl, whisk together yogurt, chickpea flour, turmeric, red chili powder, and salt until smooth. This mixture will form the base of the kadhi and give it its creamy texture. Be sure to whisk out any lumps to ensure a smooth consistency.

    Step 4: Tempering the Kadhi:

    In a large pan, heat oil and add mustard seeds, cumin seeds, fenugreek seeds, and dried red chilies. Let the seeds splutter and release their aroma, infusing the oil with flavor. This tempering adds depth and complexity to the kadhi, enhancing its overall flavor.

    Step 5: Cooking the Kadhi:

    Once the tempering is ready, pour in the yogurt-chickpea flour mixture and stir well to combine. Add water to adjust the consistency of the kadhi and bring it to a gentle simmer. Let the kadhi cook for about 10-15 minutes, stirring occasionally, until it thickens slightly and the raw taste of the chickpea flour is cooked out.

    Step 6: Adding the Gatte:

    Once the kadhi is cooked to perfection, it’s time to add the boiled gatte to the curry. Carefully slice the gatte into bite-sized pieces and add them to the kadhi. Let them simmer in the kadhi for a few minutes to absorb the flavors of the curry and heat through.

    Step 7: Finishing Touches:

    Before serving, garnish the gatte ki kadhi with freshly chopped cilantro leaves for a pop of color and freshness. You can also sprinkle some roasted cumin powder on top for extra flavor. Serve the kadhi hot with steamed rice or roti for a comforting and satisfying meal.

    Tips for Making Perfect Gatte Ki Kadhi:

    Ensure the Gatte are Firm: Make sure the gatte dough is kneaded well to avoid any cracks or breakage while boiling.

    Adjust the Consistency: If the kadhi is too thick, add more water to thin it out. If it’s too thin, let it simmer for longer to thicken.

    Taste and Adjust Seasoning: Taste the kadhi before adding the gatte and adjust the seasoning as needed with salt, red chili powder, or other spices.

    Variations of Gatte Ki Kadhi:

    Vegetable Gatte Ki Kadhi: Add diced vegetables such as carrots, peas, and potatoes to the kadhi for added texture and nutrition.

    Paneer Gatte Ki Kadhi: Substitute paneer cubes for the gatte to create a rich and creamy variation of the dish.

    Spinach Gatte Ki Kadhi: Stir in chopped spinach leaves to the kadhi for a vibrant green color and earthy flavor.

    Benefits of Including Gatte Ki Kadhi in Your Diet:

    Rich in Protein: The combination of chickpea flour and yogurt in gatte ki kadhi provides a good amount of protein, essential for muscle repair and growth.

    Probiotic Benefits: Yogurt used in the kadhi is rich in probiotics, which promote a healthy gut microbiome and aid digestion.

    Nutrient-Dense: Gatte ki kadhi is packed with vitamins, minerals, and antioxidants from the spices and ingredients used, contributing to overall health and well-being.

    Frequently Asked Questions (FAQs) about Gatte Ki Kadhi:

    Q: Can I make gatte ki kadhi in advance?

    A: Yes, you can make the kadhi base in advance and store it in the refrigerator for up to 2 days. Add the gatte and simmer just before serving.

    Q: Can I freeze gatte ki kadhi?

    A: While you can freeze gatte ki kadhi, the texture of the gatte may change slightly upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.

    Q: Can I adjust the spice level of gatte ki kadhi?

    A: Yes, you can adjust the amount of red chili powder and green chilies according to your taste preferences. If you prefer a milder kadhi, reduce the amount of spice used.

    For more delicious Rajasthani recipes, visit Manjula’s Kitchen. Explore a variety of traditional dishes from Rajasthan, including dal bati churma, laal maas, and more, to experience the rich flavors and culinary heritage of the region.

  • Paneer Tikka Masala

    Paneer Tikka Masala

    Paneer Tikka Masala

    Paneer Tikka Masala

    Paneer Tikka Masala is a gourmet main course dish that is simple to cook but very flavorful. Marinated paneer with tomato gravy makes a delightful dish for a formal dinner.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/2 ld paneer
    • 1/2 tsp salt 1/4
    • 1/4 tsp red chili powder
    • 1 tbsp ginger paste
    • 1/2 tsp coriander powder
    • 1 tbsp yogurt dahi, curd
    • 1 tbsp oil

    For Gravy

    • 3 medium tomatoes
    • 1 green chili
    • 1 tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 2 bay leaves taj pat
    • 1 tbsp coriander powder dhania
    • 1/2 tsp paprika dagi or kashmiri mirch
    • 1/4 tsp turmeric haldi
    • 1/2 tsp sugar
    • 1 tsp corn starch
    • 2 tbsp cilantro finely chopped hara dhania
    • 1/4 tsp garam masala

    Instructions
     

    • Slice the paneer in about 1/8-inch-thick and about in one inch squares.
    • Mix ginger, salt, pepper, coriander, and yogurt with sliced paneer in a bowl, cover it and let the mixture marinate for at least an hour. It is better to have the paneer marinate in a refrigerator.
    • Blend tomatoes and green chilies to make a puree and keep aside.
    • Dissolve the corn starch in 2 tablespoons of water and keep aside. Corn starch is used to give thickness to gravy.
    • Heat 1 tablespoon of oil in flat frying pan on medium heat, making sure to oil the entire surface of the pan.
    • Next put the marinated paneer in frying pan and gently stir-fry for about 3 to 4 minutes until paneer becomes light brown. Take out the paneer in a bowl and use the same frying pan to make the gravy.
    • To prepare the gravy, add 1 table spoon of oil in a frying pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and asafetida after seeds crack add bay leaves and stir for a few seconds.
    • Add the tomato puree, coriander powder, turmeric, red chili powder, sugar, and cook for about 4 minutes on medium heat.
    • Add the corn starch mix stir for few minutes till the sauce thickens.
    • Add the stir-fry paneer in the tomato gravy and let it cook for 3 to 4 minutes on low medium heat.
    • Turn off the heat and add cilantro and garam masala stir slowly and cover the pan for few minutes.

    Notes

    Serving suggestions
    Serve hot with Tandoori Roti, Aloo Naan.
    Keyword Homemade Cheese, Marinated Paneer, Party Food
    Tried this recipe?Let us know how it was!

    How To Make Paneer Tikka Masala – Manjula’s Kitchen

    Paneer Tikka Masala, a gluten-free delight, is a delectable gravy-based dish known for its simplicity in preparation and remarkable flavor profile. The essence of this culinary masterpiece lies in marinated paneer cubes immersed in a flavorful tomato-based gravy. The straightforward cooking process belies the rich and complex taste it imparts, making Paneer Tikka Masala an ideal choice for those seeking a straightforward yet exquisite dish. It is best served with Roti, Naan, Jeera Rice and Lacha Paratha

    1. Preparing the Jain Paneer Tikka for the Ultimate Flavor: 

    The meticulous process of How To Make Paneer Tikka Masala recipe involves slicing the paneer into 1/8-inch-thick squares, each measuring approximately one inch. This precise cutting ensures that the paneer absorbs the myriad flavors during marination, contributing to the dish’s overall richness. In a mixing bowl, the amalgamation of ginger, salt, pepper, coriander, and yogurt transforms the paneer into a delightful canvas for the forthcoming culinary masterpiece. It is imperative to cover and refrigerate the marinated paneer for at least an hour, allowing time for the ingredients to harmonize and elevate the essence of Jain Paneer Tikka Masala.

    1. Perfecting the Tomato Puree for the Heart of the Dish: 

    The soul of the Jain Paneer Tikka Masala recipe lies in the sumptuous tomato puree. To concoct this essential element, a harmonious blend of tomatoes and green chilies is created, resulting in a smooth and vibrant puree. This puree serves as the foundation upon which the entire paneer tikka masala recipe thrives. It encapsulates the essence of freshness and spice, complementing the marinated paneer and enhancing the overall gastronomic experience.

    1. Elevating the Texture with Corn Starch Elegance: 

    To achieve the desired thickness in the gravy, dissolve cornstarch in two tablespoons of water, a crucial step in perfecting the Jain Paneer Tikka Masala recipe. This corn starch infusion contributes not only to the visual appeal of the dish but also imparts a luxurious texture to the gravy. The meticulous attention to this detail ensures that every bite of the paneer tikka masala is a symphony of flavors and textures.

    1. Transformative Sautéing of Marinated Paneer: 

    The journey to create the perfect Jain Paneer Tikka Masala takes a transformative turn as the marinated paneer meets the heat of a well-oiled frying pan. The sizzle and aroma that fill the kitchen during the 3 to 4 minutes of gentle stir-frying mark the inception of the dish’s visual and aromatic allure. The light browning of the paneer adds a subtle crunch, creating a delightful contrast to the impending velvety tomato gravy.

    1. Crafting an Aromatic Gravy Symphony:

    The artistry of making Jain Paneer Tikka Masala reaches its zenith with the crafting of the aromatic gravy. In the sizzling oil, cumin seeds, asafetida, and bay leaves engage in a flavorful dance, infusing the base with a tantalizing aroma. The introduction of the tomato puree, combined with coriander powder, turmeric, red chili powder, and a hint of sugar, creates a symphony of flavors that defines the essence of paneer tikka masala.

    1. Culminating in Jain Paneer Tikka Masala Perfection: 

    As the final act in the culinary saga, the integration of the corn starch mix imparts the desired thickness to the gravy, harmonizing all elements of the Jain Paneer Tikka Masala. The reunion of the stir-fried paneer with the flavorful tomato gravy is a moment of gastronomic alchemy. The careful simmering over low-medium heat for 3 to 4 minutes allows the paneer to absorb the essence of the gravy, resulting in a dish that is the epitome of Jain paneer tikka perfection. Concluding with the gentle addition of cilantro and garam masala, the pan is covered, giving the flavors a moment to intertwine before presenting the masterpiece – a delectable Jain Paneer Tikka Masala ready to captivate the palate.

    If you’re new to Indian food, this easy paneer tikka masala is the ideal place to start and you may also try Paneer Pasanda, Paneer Methi, Paneer Bhurji, Paneer Makhani & Mutter Paneer