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Category: Family Meals

Wholesome Family Meals: Indian Vegetarian Recipes for Every Occasion

Sharing a meal with family is a cherished tradition in many cultures, and in India, it’s no different. Family meals are more than just an opportunity to nourish the body—they’re a time to connect, share stories, and create lasting memories. Indian cuisine, with its rich variety of flavors and dishes, offers countless options for creating wholesome and satisfying family meals that everyone will enjoy.

Whether it’s a simple weeknight dinner or a special weekend gathering, Indian vegetarian recipes provide the perfect balance of taste, nutrition, and comfort. From hearty dals to flavorful curries and aromatic rice dishes, there’s something for everyone to enjoy.

Must-Try Indian Vegetarian Recipes for Family Meals

Rajma (Kidney Bean Curry)

Rajma is a North Indian recipe that is staple, comforting and nutritious. Made with kidney beans cooked in a spicy tomato gravy, it’s often served with steamed basmati rice, making it a complete meal. The combination of protein-rich beans and aromatic spices makes it a family favorite.

Palak Paneer

Palak Paneer is a classic paneer recipe that combines soft paneer (Indian cottage cheese) with a creamy spinach sauce. It’s a great way to include greens in your family’s diet while offering a dish that is both flavorful and satisfying. Serve it with naan or rotis for a balanced meal.

Aloo Gobi

Aloo Gobi is a simple yet delicious dish made with potatoes and cauliflower, flavored with turmeric, cumin, and coriander. This dry curry is easy to prepare and pairs well with both rice and Indian breads, making it an ideal choice for a family meal.

Vegetable Biryani

Vegetable Biryani is a one-pot dish that’s perfect for feeding a crowd. Vegetable Biryani is a fragrant indian rice recipes cooked with mixed vegetables, aromatic spices, and herbs. It’s a wholesome and flavorful meal that can be enjoyed on its own or with a side of raita (yogurt sauce).

Chana Masala

Chana Masala, or chickpea curry, is a hearty and protein-packed dish that’s popular in Indian households. The chickpeas are simmered in a spicy tomato gravy, creating a rich and satisfying meal. It’s often served with rice or bhature (deep-fried bread) for a complete family meal.

Paneer Butter Masala

Paneer Butter Masala is a rich and creamy curry made with paneer in a tomato-based sauce, enriched with butter and cream. This dish is a hit with both kids and adults, making it a perfect choice for a family dinner. Serve it with naan or rice for a comforting meal.

Baingan Bharta

Baingan Bharta is a smoky and flavorful dish made with roasted eggplant, mashed and cooked with tomatoes, and spices. It’s a great way to enjoy eggplant and is often served with rotis or parathas as part of a family meal.

Toor Dal (Split Pigeon Pea Lentils)

Toor Dal is a staple in many Indian homes, offering a simple yet nourishing dish that’s full of flavor. The lentils are cooked with tomatoes and spices, and are often served with rice or chapatis. This dish is a great source of protein and is perfect for a wholesome family meal.

Stuffed Parathas

Stuffed Parathas are a versatile and filling option for a family meal. These whole wheat flatbreads are stuffed with a variety of fillings, such as spiced potatoes, paneer, or even mixed vegetables. They can be enjoyed with yogurt, pickles, or a side of curry.

Vegetable Pulao

Vegetable Pulao is a quick and easy one-pot meal that’s perfect for busy weeknights. This rice dish is cooked with mixed vegetables, spices, and herbs, offering a wholesome and satisfying meal that the whole family will love.

Tips for Planning Family Meals

  • Balance the Menu: When planning family meals, try to include a variety of dishes that offer different flavors and nutrients. A typical Indian meal might include a dal, a vegetable curry, a rice dish, and a bread option like chapati or naan.
  • Make it Nutritious: Indian vegetarian meals are naturally rich in vegetables, legumes, and whole grains, making them nutritious and well-balanced. Include a variety of vegetables, leafy greens, and protein-rich legumes to ensure a wholesome meal.
  • Get the Family Involved: Cooking together can be a fun and rewarding experience. Get the family involved in meal preparation, whether it’s rolling out chapatis, chopping vegetables, or setting the table.
  • Make It a Tradition: Establish regular family meal times where everyone can gather around the table. This not only strengthens family bonds but also creates a routine that everyone can look forward to.

Conclusion

Family meals are a time to come together, share stories, and enjoy delicious food. Indian vegetarian cuisine offers a wealth of options that are not only flavorful but also nourishing and satisfying. Whether you’re preparing a quick weeknight dinner or a special weekend feast, these recipes are sure to bring comfort and joy to your family table.

For more family meal ideas, visit Manjula’s Kitchen – Family Meals. Explore a variety of wholesome and delicious recipes that are perfect for bringing the family together.

  • Grilled Eggplant Salsa Wrap

    Grilled Eggplant Salsa Wrap

    Recipe submitted by Jaysmika Patel

    Grilled Eggplant Salsa

    Grilled Eggplant Salsa Wrap

    I bought a new small Indoor Electric grill (George Foreman grill) this summer and have tried several grilling recipes – the most hit was the Pineapple grilled with Honey sauce – which was actually my own accidental invention. 
    So I have used it for the eggplant-tomato-green peppers filling. The dressing is the sauce filtered out from the grill machine spread over the tortilla before putting the filling! The wrap is filled with fresh romaine lettuce and pepper jack cheese! Hope you will like this appetizer or snack recipe.
    5 from 1 vote
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    Course Bread
    Cuisine Indian

    Ingredients
      

    For Tortilla wrap:

    • 1/2 cup whole wheat flour
    • 1 teaspoon olive oil
    • Pinch of salt
    • 1/4 cup water
    • 1 tbsp crushed whole green moong sprouts

    For the grilling sauce and dressing:

    • 2 tablespoon honey
    • 1 1/2 tablespoon fresh pineapple juice (you can substitute with lemon juice – I consume a lot of fresh pineapple juice almost everyday so I have it handy!!!)
    • 2 teaspoon garlic paste
    • 2 teaspoon ginger paste
    • 1/4 teaspoon red cayenne pepper (you can add adjust for hotness)
    • 1/4 teaspoon sea salt (adjust per taste)
    • 1/4 teaspoon ajwain seeds
    • 1/2 teaspoon dried parsley leaves

    For the tortilla wrap filling:

    • 1/2 inch thick Round Eggplant slices – 3
    • 2 medium tomatoes – cubed
    • 1/4 cup finely chopped green peppers
    • 1/2 cup fresh romaine lettuce
    • 1/4 cup shredded cheese (I used Weight watchers Pepper Jack cheese)

    Instructions
     

    For Tortilla:

    • Turn on the tortilla maker on medium-high setting – Optionally you can also cook these on the tawa/griddle like roti/parathas.
    • Take the flour in a bowl big enough to knead the dough. Add salt and olive oil- mix well. Add sprouted moong and mix well. Add 1 tablespoon water at a time and bind into firm and smooth dough – firm enough to not use extra dry flour while rolling – this will avoid brushing more oil while making the tortilla.
    • Divide the dough into two pieces.
    • Roll the dough into 7 inch diameter circles and place on the tortilla maker – do not close the top. Once you see few areas bubbled up on the roti – after 1-2 minutes. Flip over the tortilla-roti and cook the other side similarly. Then turn back-over and press the top side of the tortilla maker to press it well – just 1-2 seconds. Flip back over and do the same for 1-2 seconds. Take out the tortilla and place covered in paper napkin in a roti casserole bowl to avoid from being dry and firm.

    For the dressing and grill marinate:

    • Add well the ingredients as listed above in a wide bowl and keep aside.

    For the filling:

    • Turn on the grill (or just do the entire process on the tawa/griddle on stove)
    • Roll the eggplant pieces in the prepared dressing and leave it in the bowl until the grill is ready
    • Put the eggplant pieces on the grill and let stand for 30 seconds. Then cover and grill for 2-3 minutes.
    • Meanwhile add the chopped tomatoes and peppers into the remaining dressing/marinate mix and keep it aside
    • Flip over the eggplant pieces and continue grilling for another 2 minutes. Then remove and keep aside
    • Now add the tomato-pepper mixture on the grill and add all the remaining sauce over it.
    • Grill similarly for 2-3 minutes on each side. While flipping over take some of the collected sauce out of the grill and pour it back on the grill.
    • Save the collected-drained sauce while grilling to apply on the tortilla as dressing!

    Notes

    Serving Instructions:
    1. Take the tortilla roti and apply the drained dressing sauce all over. Then spread with shredded cheese and lettuce. Chop the eggplant pieces and place over the lettuce with the tomato-pepper mixture.  Wrap the tortilla and “pin-up” using the tooth-pick.
    2. Use the remaining tomato-pepper mixture and the drained sauce mixture combined as “salsa on the side”. ENJOY!!!!
     
    Variations to prepare the sauce without the grill:
    1. Heat the ingredients of the dressing sauce in microwave or on medium heat on stove in double-sized bowl for 4 minutes – checking not to spill it over and stirring every minute.
    2. Grill the eggplant and tomato-pepper on the hot griddle/tawa once rolled in the dressing sauce or on gas grill pan.
    Tried this recipe?Let us know how it was!
  • Spicy Squash – Kaddu Ki Subji

    Spicy Squash – Kaddu Ki Subji

    Spicy Squash

    Spicy Squash

    This is a north Indian dish, spicy, sweet and sour taste all in one. Typically this dish is served with puri and kachori (puri stuffed with urad dal).
    4.84 from 6 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Side Dish
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 4 cups sliced squash, I am using acorn squash ladoo
    • 3 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 1/2 tsp fenugreek seeds Methi dana
    • 1 tbsp coriander powder dhania
    • 1 tbsp fennel seeds coarsely ground saunf
    • 1/2 tsp turmeric haldi
    • 1 tsp chili powder adjusts to taste
    • 1/2 tsp paprika
    • 1 tsp salt
    • 4 whole dried red chilies
    • 1 tbsp shredded ginger
    • 1 tbsp lemon juice
    • 1 tbsp mango powder
    • 2 tbsp chopped cilantro hara dhania

    Instructions
     

    • Peel and cut the squash into cubes. Save about ¼ of the squash peel and chop them.
    • In a small bowl, mix the shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and ¼ cup of water to make a paste.
    • Heat the oil in a 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 fenugreek seeds and red chilies and stir for a few seconds.
    • Add the spice paste and stir-fry for a minute until spices start leaving the oil.
    • Add the squash, squash peels, salt, and ¼ cup of water. Mix well. Cover the pan and let it cook on medium heat until the vegetables are tender. Squash will be semi mushy.
    • Make sure to stir gently every 3 to 4 minutes. Check if more water is needed.
    • Lastly, add the mango powder, sugar and chopped cilantro. Mix everything and cover for a minute. Adjust the salt to your taste.

    Notes

    Tips: I have used acorn squash but any squash can be used whatever is available for example banana squash, butternut squash, buttercup squash etc. The only one I know does not work is spaghetti squash and pumpkin.
    Suggestion: The recipe is with many blends of spices and great aroma makes a great dish to serve with plain rice. Just make the dish with extra gravy by adding more water on step 9. Serve with Puri, in North India Spicy Squash served with Urad Dal Puri. 
    Tried this recipe?Let us know how it was!

    Indian Squash Recipe | Butternut Squash Indian Recipes | Manjula’s Kitchen 

    Indian cuisine is renowned for its rich and diverse flavors, one such delightful gluten-free vegetable curry-based  Indian Squash Recipe is spicy squash Indian curry a dish that embraces the vibrant colors and aromatic spices synonymous with Indian cooking. To start select a fresh squash, preferably Butternut or Acorn Squash, though other options like banana squash or buttercup squash can also be employed. It’s worth noting that spaghetti squash and pumpkin are not recommended for this particular squash recipe Indian.

    The first step involves the preparation of the squash, a crucial task to ensure the perfect texture in the final dish. Peel and cut the squash into cubes, reserving about ¼ of the squash peel for later use. This unique touch adds both texture and visual appeal to the Butternut Squash Sabzi.

    The heart of the dish lies in the aromatic spice blend that brings the Indian flavors to life. In a small bowl, combine shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and water to create a flavorful paste. This amalgamation of spices forms the base, infusing the squash with a medley of tastes that are quintessentially Indian.

    As the pan sizzles with anticipation, heat the oil to the right temperature. A simple test with cumin seeds determines the readiness of the oil; a crackling cumin seed indicates the perfect moment. Add cumin seeds, asafetida, fenugreek seeds, and red chilies to the hot oil. The ensuing aroma is a testament to the robust flavors that will unfold.

    The spice paste takes center stage as it sizzles in the pan. Stir-fry for a minute until the spices release their essence into the oil, creating a tantalizing blend. Now, it’s time for the star of the show – the cubed squash, along with the reserved squash peels. Sprinkle salt, add water, and cover the pan, allowing the vegetables to simmer and tenderize. The squash transforms into a semi-mushy consistency, absorbing the myriad spices infused in the dish.

    A gentle stir every few minutes ensures even cooking, and periodic checks determine if more water is needed to maintain the desired texture. The Butternut Squash Sabzi takes shape, with the kitchen filled with the heady aroma of Indian spices.x

    In the final act, add mango powder, sugar, and chopped cilantro, elevating the dish with a burst of tanginess and freshness. The amalgamation of flavors is perfected as everything melds together under the lid for a minute. A final adjustment of salt ensures the dish is tailored to individual taste preferences.

    As the Butternut Squash Sabzi graces the dining table, it presents a feast for the senses. The blend of spices, the semi-mushy texture of the squash, and the infusion of mango powder create a symphony of flavors that captivate the palate. This Indian squash recipe is not just a dish; it’s a celebration of culinary prowess and cultural richness amongst all other butternut squash Indian recipes.

    For those seeking variety in acorn squash recipes, this recipe seamlessly transitions to accommodate Acorn Squash. The versatility of this Indian squash recipe allows for a delightful twist using acorn squash, offering a slightly different flavor profile while still capturing the essence of Indian cuisine. Acorn squash recipes in Indian households often mirror the steps of this Butternut Squash Sabzi, proving that the charm of this dish transcends the specific type of squash used.

    In the realm of squash recipes Indian cuisine has a lot to offer, this Butternut Squash Sabzi stands out as a testament to the creativity and depth of flavor inherent in Indian cooking. Its adaptability with various types of squash ensures that households can explore the rich tapestry of Indian cuisine, savoring the distinctive tastes and aromas that make every bite a culinary adventure. Whether served with plain rice or accompanied by Urad Dal Puri in North India, this spicy squash dish is a gastronomic delight that bridges the gap between tradition and innovation in the realm of Indian cooking.

    If you liked this recipe then you must also try: Squash Ice Cream on Warm Squash Halwa, Butternut squash Badam Halwa, Butternut Squash & Almond Baked Crumble, Butternut Squash Risotto

  • Vegetable Pasta

    Vegetable Pasta

    Vegetable Pasta

    Vegetable Pasta

    Fresh vegetables and whole grain pasta with savory tomato sauce makes a very colorful and delicious pasta dish. This is a simple pasta dinner. Serve with a side of salad and bread.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Italian
    Servings 4 people

    Ingredients
      

    Pasta

    • 2 cups whole grain penne pasta
    • 1 tbsp olive oil
    • 1 tsp salt

    for Vegetables:

    • 2 medium Carrots sliced
    • 1/2 cup green beans chopped
    • 1 medium bell pepper chopped
    • 1 cup sliced mushrooms
    • 1 medium sliced zucchini
    • 1/2 cup cut cauliflower in small piecess
    • 2 tbsp olive oil
    • 1 tsp salt

    For Marinara Sauce

    • 6 medium diced tomatoes
    • 1 15oz can diced tomatoes
    • 2 tbsp olive oil
    • 1 tbsp chopped basil
    • 1 tsp Italian herb
    • 1 tsp red chili flakes
    • 1 tsp salt
    • 1 tbsp corn starch
    • 1 tsp sugar

    For Preparing Pasta:

    • 2 tbsp olive oil
    • 1 tbsp chopped basil
    • 1 tsp chili flakes

    Instructions
     

    Cooking Pasta

    • In a large pot boil the water with salt and oil. After water comes to the boil add the pasta.
    • Cook the pasta until it is just tender, not too soft. Drain the water and set pasta aside.

    making Vegetables:

    • Heat the oil in a frying pan over medium high heat.
    • Add vegetables (carrot, green beans, bell pepper, mushrooms, and zucchini) to skillet and sauté until they are nearly tender.

    Marinara Sauce

    • Mix the cornstarch in ¼ cup of water and keep aside.
    • Heat the olive oil in a saucepan and add the basil, Italian herbs, and chili flakes stir and add tomatoes.
    • Let the tomatoes cook until they become pasty.
    • Next add cornstarch, salt and sugar to the tomato sauce, cornstarch will give thickness to the sauce.
    • Next add the sauté vegetables to the sauce and cook for few minutes on medium heat until sauce come to the desirable thickness.

    Prepare The Pasta

    • Heat the oil in a saucepan and add basil and chili flakes stir for few seconds.
    • Next add the drained pasta and sauté for a minute until pasta is well coated with oil.
    • Pour the vegetable sauce over the pasta, serve hot with slice of French bread and salad.

    Notes

    Variations:
    For this recipe you need about 5 cups of vegetable, replace the vegetables to your choice.
    Serving suggestion:
    Serve pasta with slice of toasted bread and green salad.
    Additional Notes:
    I like to serve pasta with slice toasted and spiced French bread. Before toasting the bread spread the olive oil and sprinkle basil, chili flakes and salt.
    Keyword Pasta With Marinara Sauce, Pasta Without Onion Garlic
    Tried this recipe?Let us know how it was!
  • Rajma Chawal (Kidney Bean Curry)

    Rajma Chawal (Kidney Bean Curry)

    Rajma Chawal

    Rajma Chawal (Kidney Bean Curry)

    Rajma chawal (kidney beans with rice) is a great combination. This is a complete vegan, gluten free main course meal in itself. Serves 4.
    5 from 3 votes
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    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 ½ cup kidney beans rajma
    • 1 tsp salt adjust to taste
    • 2 large tomatoes
    • 1 Tbsp ginger
    • 1 green chili
    • 3 Tbsp oil
    • Generous pinch of asafetida hing
    • 1 tsp cumin seeds jeera
    • 2 Tbsp coriander powder dhania
    • ½ tsp turmeric haldi
    • ½ tsp red chili powder adjust to taste
    • ½ tsp black pepper
    • 1 tsp paprika
    • 1 medium chopped tomato for garnishing

    Instructions
     

    • Wash and soak the kidney beans in about six cups of water for at least 6 hours (the beans will double in volume ).
    • Cut the tomatoes in small pieces, green chili slice lengthwise and take out the seeds (if you prefer mild). Blend tomatoes, green chili, and ginger and make a paste.
    • Heat the oil in pressure cooker. 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, black pepper, and paprika.
    • Stir-fry for two to three minutes, until the oil begins to separate from the mixture. Add kidney beans, salt, and three cups of water. Close the cooker. Cook over medium high heat.
    • When pressure cooker starts to steam, turn the heat down to medium and cook twelve minutes.
    • Turn off the heat. Wait until the steam has stopped before opening the pressure cooker.
    • Kidney beans should be soft and tender. Stir and mash them gently. Adjust salt and pepper to taste.
    • Garnish with chopped tomatoes.
    Keyword beans, chawal, curry, Dal, Gluten Free, kidney, kuri, lentils, rajma, rajmah, Rice, Vegan
    Tried this recipe?Let us know how it was!

    How To Make Rajma Chawal Recipe: A Jain Rajma Recipe with Tips and FAQs

    Rajma Chawal, a quintessential North Indian dish, is beloved for its rich flavors and comforting texture. While traditionally made with kidney beans simmered in a tomato-based gravy, there are various regional and dietary variations to this dish. In this rendition, we present a Jain version of Rajma Chawal, devoid of onion and garlic, yet bursting with aromatic spices and wholesome goodness.

    Preparation:

    Wash the kidney beans thoroughly under running water to remove any dirt or impurities.

    Soak the kidney beans in about six cups of water for at least 6 hours or overnight. This helps in softening the beans and reducing cooking time.

    Making the Paste:

    Cut the tomatoes into small pieces and slice the green chilies lengthwise, removing the seeds if you prefer a milder taste.

    Peel and chop the ginger.

    In a blender, combine the tomatoes, green chilies, and ginger to make a smooth paste. Set aside.

    Cooking:

    Heat the cooking oil in a pressure cooker over medium heat.

    To test the oil temperature, add one cumin seed. If it crackles right away, the oil is ready.

    Add a pinch of asafetida followed by the cumin seeds. Allow the cumin seeds to crackle.

    Once the cumin seeds start crackling, add the prepared tomato paste to the cooker.

    Stir in the coriander powder, turmeric powder, red chili powder, black pepper powder, and paprika. Mix well.

    Stir-frying:

    Stir-fry the mixture for two to three minutes or until the oil begins to separate from the sides. This step enhances the flavor of the spices and ensures a rich gravy.

    Adding Kidney Beans:

    Drain the soaked kidney beans and add them to the pressure cooker.

    Season with salt according to taste.

    Pour in three cups of water and mix well to combine all the ingredients.

    Pressure Cooking:

    Close the pressure cooker with its lid securely.

    Cook over medium-high heat until the pressure cooker starts steaming.

    Reduce the heat to medium and continue cooking for twelve minutes.

    Finishing Touches:

    Once the cooking time is complete, turn off the heat and allow the pressure to release naturally.

    Once the steam has stopped, carefully open the pressure cooker lid.

    Mashing and Adjusting Seasoning:

    The kidney beans should be soft and tender. Gently stir and mash them to thicken the gravy.

    Taste the Rajma and adjust the salt and pepper as per your preference.

    Garnishing:

    Serve the Jain Rajma hot, garnished with chopped tomatoes for a refreshing burst of flavor.

    Tips and Suggestions:

    Soaking the kidney beans overnight or for at least 6 hours is crucial as it helps in reducing the cooking time and ensures even cooking.

    Use mustard oil for an authentic flavor, but if unavailable, any cooking oil can be substituted.

    Adjust the quantity of green chilies and red chili powder according to your spice preference.

    For a creamier texture, you can mash some of the kidney beans before serving.

    Garnish the Rajma with freshly chopped cilantro for added freshness and aroma.

    Serve Rajma Chawal with steamed rice or Indian bread like roti or naan for a wholesome meal.

    Benefits of Rajma Chawal:

    High in Protein: Kidney beans are an excellent source of plant-based protein, making Rajma Chawal a nutritious meal choice, especially for vegetarians and vegans.

    Rich in Fiber: Rajma is loaded with dietary fiber, which aids digestion, promotes satiety, and helps maintain a healthy weight.

    Essential Nutrients: This dish provides essential nutrients such as iron, potassium, and folate, which are vital for overall health and well-being.

    Heart-Healthy: Consuming kidney beans regularly may help lower cholesterol levels and reduce the risk of heart disease.

    Satisfying and Comforting: Rajma Chawal is not only nutritious but also deeply comforting, making it a favorite comfort food for many.

    FAQs (Frequently Asked Questions):

    Q: Can I use canned kidney beans instead of dried ones?

    A: Yes, you can use canned kidney beans for convenience. However, dried beans are preferred for their texture and flavor.

    Q: Can I skip soaking the kidney beans?

    A: Soaking the kidney beans is essential as it helps in reducing cooking time and aids in digestion. Skipping this step may result in unevenly cooked beans.

    Q: How do I make Jain Rajma without onion and garlic?

    A: In this Rajma recipe, we have omitted onion and garlic to make it suitable for a Jain diet. The rich flavor comes from a blend of aromatic spices and tomatoes.

    Q: Can I make this Rajma recipe without a pressure cooker?

    A: While a pressure cooker significantly reduces the cooking time, you can cook Rajma on a stovetop in a heavy-bottomed pot. It will require longer cooking time and frequent stirring to prevent sticking.

    Q: How long can I store leftover Rajma?

    A: Leftover Rajma can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.

    Jain Rajma Chawal is a delicious and wholesome dish that can be enjoyed by everyone, regardless of dietary preferences. With aromatic spices, creamy kidney beans, and a rich tomato gravy, it’s a comforting meal that’s perfect for any occasion. Follow this simple rajma chawal recipe and savor the authentic flavors of North Indian cuisine right in your own kitchen.
    Explore more delightful Rajasthani recipes on Manjula’s Kitchen, Explore more appetiser recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Dal Makhani

    Dal Makhani

    Dal Makhani

    Dal Makhani, Punjabi Style

    Dal Makhani is a popular dish from state of Punjab and across North India. Rich and hearty, dal makhani is a combination of whole urad (an Indian lentil)and red kidney beans. It goes well with Naan, and Tandoori Roti (oven-baked flat bread).
    5 from 1 vote
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    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1/2 cup whole urad dal
    • 1/8 cup red kidney beans rajma
    • 1 tsp ginger grated
    • 1 green chili, finely chopped
    • 1/2 tsp turmeric haldi
    • 3/4 tsp salt
    • 1/2 tsp mango powder amchoor
    • 1/4 tsp garam masala
    • 1/4 cup cream

    For Seasoning

    • 2 tbsp ghee, clarified ghee
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 3 whole dried red chilies
    • 1/4 tsp red chili powder
    • 1/2 tbsp ginger thinly sliced

    Instructions
     

    • Wash urad dal and kidney beans well. Soak the dal in six cups of water at least for eight hours. After soaking, dal will be about two and a half times the volume of the original.
    • Place the dal in a pressure cooker with four cups of water. Add the salt, turmeric, ginger, and green chili, and cook over medium high heat. When it begins to steam, turn the heat down to medium. Cook 25 minutes.
    • Turn off the heat. Wait until steam has stopped before opening the pressure cooker. The dal and kidney beans should be soft and tender.
    • Lightly mash the kidney beans and dal. Cook for another five minutes on low-to-medium heat.
    • Add cream, garam masala, and amchoor powder. Cook for ten minutes on low heat.

    For Seasoning

    • Heat the ghee in a small saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add cumin seeds. When they crack, add the asafetida, red chilies, and red chili powder. Stir for a few seconds.
    • Add one teaspoon of water to keep the spices from burning. Pour the spiced ghee over the dal.
    • Garnish with shredded ginger.

    Notes

    Serving suggestion, taste best with Naan, or Tandoori Roti
    Tried this recipe?Let us know how it was!

    Punjabi Dal Makhani: A Step by Step Urad Dal Makhani Recipe

    Dal Makhani is a rich and creamy lentil dish that originates from the Punjab region of India. Made with black lentils (urad dal), kidney beans, and a blend of aromatic spices, this dal makhani recipe is a staple in Punjabi cuisine. Known for its luscious texture and indulgent flavors, Dal Makhani is a popular Indian dish made primarily from lentils (dal) and typically enjoyed during the winter months. 

    It is a rich and creamy dish that is usually gluten-free, as lentils themselves are naturally gluten-free. The main ingredients for making Dal Makhani include black lentils (urad dal), red kidney beans (rajma), butter, cream, and various spices such as cumin, coriander, turmeric, and garam masala. It is traditionally cooked slowly over a low flame, allowing the flavors to meld together and the lentils to become tender. Dal Makhani is often served with rice or Indian bread like naan or roti.

    Step 1: Preparation of Ingredients:

    Begin by gathering all the necessary ingredients for making Dal Makhani. Rinse the black lentils and kidney beans under cold water and soak them for at least 8 hours or overnight to soften. Finely chop tomatoes, ginger, and green chilies to prepare the base for the dal. Having all the ingredients prepped and ready will make the cooking process smoother.

    Step 2: Cooking the Lentils:

    In a pressure cooker or a pot, add the soaked black lentils and kidney beans along with fresh water, salt, and a pinch of turmeric powder. Pressure cook or simmer until the lentils and beans are soft and fully cooked. Cooking them until tender is essential for achieving the creamy texture of Dal Makhani. Once cooked, set them aside while we prepare the gravy.

    Step 3: Preparing the Gravy:

    In a large pot or saucepan, heat oil or ghee over medium heat. Add whole spices such as cinnamon, cloves, and cardamom pods, and let them sizzle. Then, add finely chopped ginger and green chilies, and sauté until fragrant. The aromatic base will infuse the gravy with depth of flavor.

    Step 4: Adding Tomatoes: 

    Once the aromatics are sautéed, it’s time to add the chopped tomatoes to the pot. Cook the tomatoes until they soften and break down, forming a thick gravy. You can also add tomato puree for a smoother texture. Stir in spices such as coriander powder, cumin powder, red chili powder, and garam masala, and cook until the oil separates from the mixture.

    Step 5: Cooking the Lentils with Gravy:

    Now, add the cooked black lentils and kidney beans to the pot with the tomato gravy. Stir well to combine all the ingredients. Allow the mixture to simmer for a while, allowing the flavors to meld together. This slow cooking process helps develop the rich and indulgent flavors of Dal Makhani.

    Step 6: Adding Cream and Butter:

    To finish off the dish, add a generous amount of cream and butter to the pot. Stir well to incorporate the cream and butter into the dal, creating a velvety and luxurious texture. Adjust the seasoning with salt and add a pinch of sugar to balance the acidity of the tomatoes if needed.

    Step 7: Garnishing and Serving:

    Before serving, garnish the Dal Makhani with freshly chopped cilantro leaves for a burst of freshness and color. You can also drizzle a little more cream on top for added richness. Serve the Dal Makhani hot with steamed rice, naan, or roti for a comforting and satisfying meal.

    Tips for Making Perfect Dal Makhani:

    • Soak Lentils and Beans: Soaking the black lentils and kidney beans overnight helps reduce cooking time and ensures they cook evenly.
    • Slow Cooking: Allow the dal to simmer on low heat for a longer time to develop the flavors and achieve the desired creamy consistency.
    • Use Fresh Cream and Butter: Using fresh cream and butter adds richness and depth of flavor to the dish.

    Variations of Dal Makhani:

    • Spicy Dal Makhani: Add extra green chilies or red chili powder for a spicier version of the dish.
    • Restaurant-style Dal Makhani: For a restaurant-style flavor, add a tadka (tempering) of cumin seeds and dried red chilies in ghee and pour it over the prepared dal before serving.

    Benefits of Including Dal Makhani in Your Diet:

    • High in Protein: Dal Makhani is rich in protein from black lentils and kidney beans, making it a nutritious option for vegetarians and vegans.
    • Rich in Iron: Black lentils are a good source of iron, which is essential for maintaining healthy blood cells and preventing anemia.
    • Source of Healthy Fats: The addition of cream and butter provides healthy fats, which are important for overall health and satiety.

    Frequently Asked Questions (FAQs) about Dal Makhani:

    Q: Can I make Dal Makhani in advance?

    A: Yes, Dal Makhani tastes even better when made in advance as it allows the flavors to develop. It can be stored in the refrigerator for up to 3-4 days and reheated before serving.

    Q: Can I freeze Dal Makhani?

    A: Yes, Dal Makhani freezes well. Allow it to cool completely, then transfer it to airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

    Q: Is Dal Makhani gluten-free?

    A: Yes, Dal Makhani is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.

    For more delicious Indian dal recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian dal dishes featuring a range of lentils, spices, and vegetables to add flavor and variety to your meals.

    For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

  • Punjabi Chole

    Punjabi Chole

     

    Punjabi Chola

    Punjabi Chole

    Punjabi chole are the best compliment with Baturas, and Naan. The combination is known as Chola Battura. This is a mouth-watering dish, popular with all ages. Popular street food. 
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 3

    Ingredients
      

    • 1 cup chickpeas, garbanzo beans kabuli chana
    • 2 teabags
    • 3 tbso oil
    • 1 tsp cumin seeds jeera
    • 1 tbsp besan gram flour
    • 2 tomatoes medium size
    • 1 green chili
    • 1 tbsp ginger shredded
    • 1 tbsp coriander powder dhania
    • 1/2 tsp black pepper
    • 1 tsp salt
    • 1/2 tsp black salt
    • 1 tsp garam masala
    • 1 tsp mango powder amchoor

    For Garnishing

    • 1 tbsp ginger sliced
    • 1 green chili sliced long ways

    Instructions
     

    • Boil 5 cups of water with tea bags; after tea comes to boil turn down the heat to medium low. Let it boil for another 2 to 3 minutes. Take out the tea bags and keep aside.
    • Wash chickpeas well and soak in tea water for about 8 hours. Chickpeas after soaking will become about 2 1/2 times the volume of the original.
    • In pressure cooker add chickpeas with the water they were soaked in, plus 2 more 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 15 minutes.
    • Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
    • Blend the tomatoes, ginger and green chili to make paste.
    • 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 cumin seeds, and as the cumin seeds crack add basen stir-fry until basen is light gold brown.
    • Next add tomato paste, coriander powder, and black pepper. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture and tomato mixture should be about half in volume.
    • Add spice mix, salt, garam masala, and mango powder to chickpeas. While mixing, lightly mash the chickpeas. Adjust salt, pepper, and sourness to your taste.
    • Cook on medium high heat. After choles come to boil lower the heat to medium low and put the lid on.
    • Choles are ready to eat in as little as ten minutes, but for best taste let simmer for 30 minutes, stirring every 5 or 6 minutes.
    • Garnish choles with shredded ginger and sliced green chili.
    Tried this recipe?Let us know how it was!

    Homestyle Punjabi Chola Curry: A Flavorful Delight

    Chola, also known as chole or chana, refers to a popular North Indian dish made from dal (lentils), specifically chickpeas, which are simmered in a flavorful blend of spices and herbs. This dish is typically enjoyed with rice, naan, or bhature. 

    Chola is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease. It’s often included in party recipes due to its rich, hearty flavor and versatility in serving large gatherings. Additionally, chola is a favorite among vegans, as it contains no animal products and provides a substantial source of plant-based protein.

    Step 1: Preparation – Punjabi Chola Recipe

    Before diving into cooking the Punjabi chola, it’s essential to prepare all the ingredients. Gather punjabi chola, chickpeas, tomatoes, ginger, green chilies, and spices like cumin, coriander powder, garam masala, and amchur. Rinse the chickpeas thoroughly and soak them overnight or for at least 8 hours. Soaking helps in softening the chickpeas and reduces the cooking time. Also, finely chop tomatoes, ginger  and green chilies.

    Step 2: Cooking the Chickpeas – Punjabi Chole Recipe

    In a pressure cooker, add the soaked chickpeas along with water, salt, and tea bags. The tea bags impart a dark color to the chickpeas, giving them an authentic Punjabi chole look. Pressure cook the chickpeas until they are soft and cooked through. Once cooked, discard the tea bags and set the chickpeas aside.

    Step 3: Preparing the Base – Chola Curry Recipe

    Heat oil in a pan and add cumin seeds. Let them crackle, then add Add finely chopped ginger and green chilies, and sauté for a few more minutes until the raw smell disappears. Now, add tomatoes and cook until they are soft and mushy.

    Step 4: Adding Spices – Punjabi Chole Recipe

    Once the tomatoes are cooked, it’s time to add the spices. Add coriander powder, cumin powder, garam masala, red chili powder, and amchur (dry mango powder). These spices lend the authentic flavors to the Punjabi chola. Stir well to combine and cook the spices for a couple of minutes until they release their aroma.

    Step 5: Incorporating Chickpeas – Chola Curry Recipe 

    Now, add the cooked chickpeas to the pan along with a little water. Stir well to coat the chickpeas with the masala mixture. Allow the chola curry to simmer on low heat for about 10-15 minutes, allowing the flavors to meld together.

    Step 6: Garnishing and Serving – Punjabi Chole Recipe

    Once the chola curry has thickened to your desired consistency, garnish it with freshly chopped coriander leaves. Serve the piping hot Punjabi chole with bhature, naan, or rice for a hearty and satisfying meal.

    Tips for Perfect Punjabi Chole:

    • Soaking Chickpeas: Ensure you soak the chickpeas for an adequate amount of time to soften them, reducing the cooking time.
    • Using Tea Bags: Adding tea bags while cooking the chickpeas gives them a rich, dark color characteristic of authentic Punjabi chole.
    • Spice Levels: Adjust the amount of red chili powder and green chilies according to your preference for spice levels.
    • Garnish: Freshly chopped coriander leaves add a burst of freshness to the chola curry. Don’t skip this step for the best flavor.

    Variations of Punjabi Chola:

    • Creamy Chola Curry: Add a splash of cream or coconut milk towards the end of cooking for a creamy texture and milder flavor.

    Benefits of Punjabi Chola:

    • Rich in Protein: Chickpeas are an excellent source of plant-based protein, making Punjabi chola a nutritious option for vegetarians and vegans.
    • Fiber-Rich: Chickpeas are high in dietary fiber, promoting digestive health and aiding in weight management.
    • Vitamins and Minerals: Chola curry is packed with essential vitamins and minerals like iron, folate, and vitamin C from tomatoes and spices.

    FAQs – Punjabi Chole Recipe:

    Can I use canned chickpeas instead of dried ones?

    • Yes, you can use canned chickpeas for convenience, but the texture may vary slightly from using dried chickpeas.

    How long can I store leftover Punjabi chole?

    • Leftover chola curry can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.

    For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

  • Roti, Chapati (Flat Indian Bread)

    Roti, Chapati (Flat Indian Bread)

    Roti

    Roti-Chapati-Flat-Indian-Bread

    Roti also known as Chapati or Fulka, is Indian flat bread made with whole wheat flour. In North India, roti is part of the main meal. Roti is served with a variety of cooked vegetables, lentils, and yogurt.
    4.29 from 7 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1/2 cup whole-wheat flour chapati ka atta
    • 1/8 tsp salt
    • 1/4 cup water use as needed
    • 1/4 cup whole wheat flour for rolling the roti
    • 2 tbspa clarified butter or ghee for buttering the roties

    Instructions
     

    • Mix flour, salt, and water to make soft dough, adding water as needed. Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable. Cover the dough with a damp cloth and set aside at least ten minutes.
      .
    • Divide the dough into four equal parts. Make smooth balls and press flat. Before rolling the roti press both sides of the ball on a dry floured surface to make them easy to roll.
    • Roll to form a six-inch-diameter circle. Use just enough dry flour to roll the roti, as too much flour will make them dry. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.
    • Heat an iron or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready. Place the one roti into the skillet. When the roti start to change color and start puffing flip it over. There will be some golden brown spots.
    • Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
    • Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.
    • Place the rotis in a container lined with a paper towel. Cover the container after each roti.

    Notes

    Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days. Re-heat in a skillet
    Keyword Chapati, Fulka, Healthy, Roti, Whole Wheat Bread
    Tried this recipe?Let us know how it was!

  • Potato Curry with Yogurt Gravy

    Potato Curry with Yogurt Gravy

    Potato Curry with Yogurt Gravy

    Potato Curry With Yogurt

    This recipe consists of potatoes combined with a creamy yogurt gravy its a nice creamy gluten-free recipe. It tastes great with Puris.
    3.88 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    boiling potatoes 20 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 large boiled potatoes
    • 2 tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 2 tsp besan gram flour
    • 1 bay leaf
    • 4 tbsp yogurt dani, curd
    • 1 tsp grated ginger
    • 1 tsp green chili finely chopped
    • 1 tbsp doriander powder dhania
    • 1/2 tsp turmeric haldi
    • 1/2 tsp peprika
    • 1/4 cup cilantro finely chopped hara dhania
    • 1-1/2 cup water use as needed

    Instructions
     

    • Boil the potatoes until they are tender. Peel and cut them in bite size pieces.
    • Mix the yogurt, ginger, green chilies, turmeric powder, coriander powder and paprika into a paste. Set aside.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds and asafetida. After the cumin seeds crack, add the bay leaf and besan (gram flour). Stir for about half a minute until the besan (gram flour) is golden-brown.
    • Add the yogurt paste and stir-fry for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.
    • Add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Adjust the water in gravy to your liking.dd the potatoes and let it cook for 2-3 minutes.
    • Add the cilantro and salt and continue to cook for a few minutes. Serve with any kind of bread.

    Notes

    Suggestions
    Use variety of vegetables, such as green peas, carrots, and cauliflowers, as a substitute for the potatoes. The recipe for the gravy remains the same. Serve with Matar Paratha, Gobi Paratha.
    Keyword Aloo With Dahi, Easy, Kid Friendly, Spicy Potatoes
    Tried this recipe?Let us know how it was!

  • Mattar Paneer (Green Peas With Cheese)

    Mattar Paneer (Green Peas With Cheese)

    Mattar Paneer

    Mattar Paneer

    Mattar Paneer is a popular main course dish, made with green peas, paneer, and a creamy blend of spices.
    4 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 8 oz green peas, I am using frozen peas
    • 3 tomatoes medium
    • 1/3 lb paneer
    • 2 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 2 bay leaves tajpat
    • 1 inch cinnamon stick dalchini
    • 2 cloves long
    • 1 tbsp ginger chopped
    • 3 tsp coriander powder dhania
    • 1/2 tsp turmeric haldi
    • 1 tsp paprika dagi mirch
    • 1 tsp salt
    • 1/2 tsp sugar
    • 1 tbsp corn starch

    Instructions
     

    • Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed.
    • Mix cornstarch with three tablespoons of water and keep aside.
    • Blend the tomatoes and ginger to make a puree.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the asafetida (hing), cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds.
    • Add the tomato paste, coriander, turmeric, chili powder and paprika. Cook until the mixture reduces to half.
    • Add the green peas and 1/4 cup of water. cook on medium heat pan should be covered. When the peas are tender, add the salt and paneer.
    • To thicken the gravy add corn starch mix. Cover the pan and let it cook for 3-4 minutes.

    Notes

    Suggestion: 
    Add 1 tablespoon fresh chopped fenugreek leaves or 1/2 tablespoon dried fenugreek leaves to the gravy when cooking.
    Tried this recipe?Let us know how it was!

    How To Make Matar Paneer – Manjula’s Kitchen

    Indulge in the perfect gluten-free, kid-friendly matar paneer recipe, specially crafted to elevate any occasion as this dish is a mouthwatering party recipe that’s popular among all individuals from children to adults. This delightful dish boasts a rich and flavorful gravy that will captivate both young and adult palates, ensuring a memorable dining experience.

    Step 1: Preparing Paneer Cubes – Matar Paneer Recipe Unveiled 

    Begin the journey of How To Make Matar Paneer by meticulously cubing the paneer into half-inch pieces. The key is to deep-fry these paneer cubes over medium-high heat until they attain a delicate golden hue. This crucial step not only imparts a delightful texture to the paneer but also sets the foundation for the indulgent experience that Matar Paneer promises. Once fried to perfection, transfer the paneer cubes onto a paper towel, allowing any excess oil to be absorbed, ensuring a balanced and flavorful outcome for this Matar Paneer sabji.

    Step 2: Creating a Thickening Agent – Essential in Matar Paneer Masala 

    In the second step of the Matar Paneer masala preparation, take a moment to mix cornstarch with three tablespoons of water, creating a thickening agent that will contribute to the luscious consistency of the dish. This clever addition enhances the overall texture of the Matar Paneer gravy, ensuring it coats the paneer cubes and green peas harmoniously. The cornstarch mix, now prepared and set aside, is a key player in perfecting the Matar Paneer sabzi.

    Step 3: Crafting a Tomato-Ginger Puree – Essence of Matar Paneer 

    Embark on the flavorful journey of Matar Paneer by crafting a tomato and ginger puree. This vibrant mixture lays the groundwork for the dish’s aromatic essence, infusing it with the natural sweetness of tomatoes and the subtle warmth of ginger. As the soul of the Matar Paneer recipe, this puree forms the base of the rich gravy that envelops the paneer and peas, creating a delightful symphony of flavors in this quintessential Matar Paneer masala.

    Step 4: Infusing Flavorful Elements – Matar Paneer Unleashed 

    Heat oil in a saucepan to initiate the fourth step in the Matar Paneer saga. The aromatic journey begins by testing the oil’s readiness with a cumin seed. Once it crackles, add a melange of flavorful elements, including asafetida (hing), cumin seeds, bay leaves, and cinnamon. This infusion of spices elevates the Matar Paneer sabzi, creating a fragrant and appetizing atmosphere that sets the stage for the subsequent layers of taste in this Matar Paneer recipe.

    Step 5: Crafting the Tomato Base – Foundation of Matar Paneer Recipe 

    As the oil embraces the aromatic symphony, introduce the tomato paste, coriander, turmeric, chili powder, and paprika to the saucepan. This marks a pivotal step where the foundation of the Matar Paneer recipe takes shape. Cook this amalgamation until it reduces to half its volume, allowing the tomatoes to release their inherent sweetness and harmonize with the array of spices. This transformative process is integral to achieving the distinctive taste that defines Matar Paneer masala.

    Step 6: Introducing Green Peas – Matar Paneer Masala Symphony 

    For the sixth step in perfecting Matar Paneer, introduce the green peas and a quarter cup of water to the pan. Let this vibrant combination simmer on medium heat, ensuring the pan is covered. The green peas, tenderized to perfection, contribute a burst of color and freshness to the Matar Paneer masala. As the peas become tender, add salt and the previously prepared paneer cubes, creating a symphony of textures that makes Matar Paneer a delightful and wholesome sabzi.

    Step 7: Thickening the Gravy – Culmination of Matar Paneer Recipe 

    Concluding the Matar Paneer journey, focus on thickening the gravy by incorporating the cornstarch mix. Cover the pan, allowing the Matar Paneer to simmer for an additional 3-4 minutes. This final step ensures that the Matar Paneer masala reaches its optimal thickness, creating a cohesive and flavorful gravy that clings to the paneer and peas. With this last flourish, the Matar Paneer recipe unfolds into a hearty and satisfying dish, ready to be savored in all its aromatic glory.

    If you liked this Recipe you must also try: Paneer Methi, Okra Tomato Curry, Lauki Vadi ki Sabji, Makhana Matar Curry & Stuffed Tomatoes with Curry

  • Palak Paneer (Spinach)

    Palak Paneer (Spinach)

    Palak Paneer

    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