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.
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.
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.
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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.
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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.
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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.
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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.
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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
Sarah
December 17, 2018 at 8:58 amDelicious as always! I used soft tofu instead of paneer by coating the tofu bites in the yoghurt mixture and baking for 20 minutes.
Manjula Jain
December 21, 2018 at 7:59 amSarah, good idea
Usha Ghiya
October 23, 2019 at 9:20 pmCan I make this a day before for a party
Miami Mia
October 18, 2018 at 2:57 amHi, I tried out this recipe yesterday. Modified it by onions, garlic . Also used tandoori masala for marinating. It turned out super awesome.
Yashdeep Singh
September 24, 2018 at 1:23 amWell, we try to make exactly the way its shown in the video, really its taste good
Siddhant Gupta
August 7, 2018 at 4:16 amThis looks delicious, gonna try it
Siddhant Gupta
August 7, 2018 at 4:14 amThanks for sharing the dish. My mom is going to make this today 🙂
Snuby
November 4, 2017 at 10:05 amHi Manjula aunty, i had kind of given up on paneer because it used to turn hard and did not absorb flavours. I tried this recipe today, and i am back to paneer again!! It came out beautifully… Was very tasty. I also added garlic to the marinade. Thank you for your recipes. I know I can trust them. 🙂
Heema
July 26, 2017 at 3:10 pmAunty your recipe is so easy and superb…
Never thought of myself that I would be such a good cook???? Your recipes are making our dinner time awesome:) Thank you so much.
And ya I was wondering is there any other option for corn strach.??
Manjula Jain
July 28, 2017 at 10:49 pmHeema, Thank you
Remya
April 5, 2017 at 8:03 amHi aunty can I replace yogurt with curd?? Is yogurt must?
Manjula Jain
April 6, 2017 at 9:44 pmRemya, they both are same
Shubhi Jain
January 19, 2017 at 6:18 amWE tried this recipe and its taste is somewhat like restaurant.
Indian Food Recipes
January 2, 2016 at 10:42 amExcellent recipe. Thank you so much, I going to try. look like nice.
Apoorva Solanki
July 3, 2015 at 2:27 amHello Mam
I just wanted to knw is it compulsory to add cornstarch
And onion should be used in which form i mean chopped or puree.
Manjula Jain
July 3, 2015 at 4:26 pmApoorva Solanki, corn starch I use to make gravy little thick and also gives a nice color. Onion I don’t use so I am not sure
Vaishali Kansara
June 29, 2015 at 1:31 amIf we wish to add onion garlic at what stage can I add and how
Manjula Jain
June 30, 2015 at 10:17 amVaishali Kansara, personally I don’t cook onion garlic but it should be added before tomatoes
Manasi
June 24, 2015 at 9:16 amThanks for the Recipe Aunty, Can I substitue constarch with something else?
-Manasi
Manjula Jain
June 27, 2015 at 9:37 pmManasi, In this recipe I am using corn starch for thickening the gravy, do without.
Sandra .gounden
February 15, 2015 at 3:45 ami always look forward to ur receipes,easy and simply to follow.Thank you.
U r very famous here in South Africa too.mwahz
aanchal aneja
June 12, 2014 at 3:27 amhelo auntie
can i add onions in it??
Manjula Jain
June 12, 2014 at 4:32 pmAanchal,
Your choice
troll
March 1, 2014 at 4:39 pmHalf a POND full of paneer ?!!!
Ronda
January 27, 2014 at 1:12 pmCan you please tell me what brand of chili powder to buy or a recipe for it? I assume it is not Mexican chili powder that I can purchase in American stores. Namaste
PS. My favorite recipe is Vegetable korma with garbanzo beans! Delicious!
Manjula Jain
January 27, 2014 at 1:54 pmRonda, you can use any brand of red pepper powder
dimple kesaria
January 8, 2014 at 11:21 amPaneer Tikka Masala was too fabulous…absolutely finger licking…added onions and garlic to the gravy and it worked wonders…thanks 🙂
Bhavani
December 15, 2013 at 10:37 amWe tried it, its really really superb…thanks for it
mansi
December 24, 2013 at 3:36 amtry with putting chopped or pureed onions cook till brown before tomato puree and curd in the final stage
vineeta
November 17, 2013 at 3:21 amit looks good cant wait to try it out yay!
kishan
October 22, 2013 at 9:07 amEnjayed the recipe taste awesome
Priti
October 6, 2013 at 9:01 amHi Manjula Aunty, I tried out this recipe yesterday. Modified it by uding onions, garlic . Also used tandoori masala for marinating. It turned out super awesome. I love your efforts, simplicity and website!!!
pp
December 19, 2013 at 12:01 pmpriti, when did you add the onion? Before the tomato? How many onions?
pp
December 19, 2013 at 12:02 pmAlso when did you add the garlic, and how many cloves of garlic? Thanks.
Vani
August 16, 2013 at 7:08 amEnjoyed this tasty recipe. Especially the gravy was tasty but paneers were very hard to chew. Did not understand the reason why!!
Manjula Jain
August 23, 2013 at 11:31 pmVani,
It should not happend, but next time before using the paneer soak the paneer cubes in hot water for about 10 minutes or more.
Jessica
January 27, 2013 at 10:16 amI enjoyed this video! This dish looks delicious and I can’t wait to try it.
Abi
November 26, 2012 at 7:43 pmHi aunti Manjula, it look yummy. My mom is making this for dinner tonight. Thank you for this recipe
renga
October 25, 2012 at 5:18 ampanner tika is very taste and colourful receipe
nisha
October 23, 2012 at 12:12 amnice recipe thanks
rupali dnyaneshwar chavan
September 5, 2012 at 10:09 ami like this recipes.
GRISHMA
July 27, 2012 at 9:18 pmIT TURNED OUT REALLY NICE… THANK YOU FOR THE HELP…
I HAVE TRIED RASGULLA N DAL MAKHANI TOO… THEY WERE AWESOME TOO…
THANK U VERY MUCH,..!
Jiten H. Doshi
July 13, 2012 at 11:10 amAlways very good recipe am very happy to make
Food from mankulaskitchens recipe
naima
July 8, 2012 at 7:35 amcan i use tofu instead?
Manjula Jain
July 8, 2012 at 3:21 pmnaima
Use firm tofu
Swapna
December 20, 2012 at 4:41 amCan i add onion also
Mukta
May 22, 2012 at 5:43 amManjula aunty u r doing a great job, maine aaj tak cooking try nahi ki thi , lekin aap itna accha samjhate ho ki it was really simple nd mere ghar par everybody was shocked ki maine itni acchi recipe kaise banai. Thanks a lot 🙂
Priya
March 24, 2012 at 2:26 pmGreat recipe, thank you Ms.Manjula, you are doing a social service for all is novice cooks or there!U have saved me so many times! God bless
shubham
March 12, 2012 at 11:44 pmaunty, is there any substitute for yogurt?..
Jenny
January 29, 2012 at 12:04 pmHi!
Thank you so much for posting these recipes and videos up. I’m really excited to try these recipes. My question is, are the measurements on the recipe accurate to the amount you used for each ingredient in the video? It’s just that in the video, it looks like for some ingredients you used more than just a teaspoon.
Thank you!
shradha manchanda
January 12, 2012 at 7:16 pmhello aunty,
I have tried some of your recipes and they have got me appreciation all the time..
Thankyou soo much.
I am trying Paneer tikka masala and wondering is there a substitute for corn startch? If not, is it very important to use it?
Jenny
January 29, 2012 at 11:54 amHey!
You can use flour as a substitute for cornstarch. Cornstarch doesn’t really add to the flavor of dishes, it’s more for thickening sauces. Flour would do the same!
Ron
December 28, 2011 at 2:01 pmNext time mix the yogurt and spices First, then add the paneer…
dinesh
December 11, 2011 at 11:29 amvery very very nice recipe my mom makes now every day evening
komal bhatia
December 7, 2011 at 8:53 pmits a very simple dish .i really loved it .surely try it
Nitiksha
October 13, 2011 at 2:46 amAunty what to do of the marinated mixture???
Plz explain…
And why is it compulsory to marinate??
Plz rply my both questions..
Jaya
October 13, 2011 at 5:56 pmNitiksha, marinating is just the process of soaking something in a sauce to give more flavor. The longer you let it soak, or marinate, the more sauce and flavor that gets absorbed into whatever it is your using – like paneer in this case.
Google “marinate” for more info if you like.
002002
March 12, 2012 at 8:53 amno its not what she was asking she was asking that can we do it without marinating to save the time
sasha5555
April 22, 2012 at 6:22 pmNikitasha was right. She gave the answers to the lady asking. If the lady had watched she would know “what to do OF the marinating.” And yes, it heightens the flavor, but if you don’t want to marinate then you don’t have to. But having made this recipe a few times it definetly helps to marinate, bc it adds depth to the flavor.
geeta vallecha
August 21, 2011 at 6:41 amthanks mam fr yr lovely receipes
Jarad and Sarah
August 18, 2011 at 2:27 amyoure fantastic!
NLX
June 10, 2011 at 7:17 pmGood recipe BTW..
Akhila
May 21, 2011 at 7:37 ami made this dish for my family.. they all loved it 🙂 thank you..
Linda
May 15, 2011 at 5:20 pmI want to try making this. Is the paneer same as cheese? Where is a good place to buy the ingredients? I live in Manchester, New Hampshire. Thank you
Manjula Jain
May 16, 2011 at 4:34 pmLinda,
Paneer is unaged cheese and doesn’t melt while cooking. You can buy this in Indian grocery store.
kumari
May 14, 2011 at 5:01 amcan you please tell how to make paneer 65
Dhanya
May 10, 2011 at 3:54 pmThanks for the recipe Auntie…
Made it today…came out very goood….
daksina
April 16, 2011 at 6:29 amhi, i love all your recipes! thank you!
for the gravy in this recipe, how much salt do i use as you use it in the video but there is none listed in the ingredients.
many thanks!
shekhar sharma
April 14, 2011 at 11:38 pmaunty charan sparsh aapmee mamta daya and prem hai aap sach mein ek pure vegetarian follower hai and pure jainii hai joo desh koo jeeoo and jeenee doo kee liyee prerit karti hai yeh ek sandesh hai kii dekhoo kitni majedar chizee hai hamare desh mein jinkoo kha kee hum balwan and swastha reh sakte hai
aapkaa beta
shekhar
Swapnil
March 25, 2011 at 7:38 pmHello Aunty,
I am from Rajasthan, now in US. I have made samosas, pedas and paneer tikka … all taste awesome … Thank you so much for awesome recipes.
Thanks and Regards,
Swapnil
Mona
March 14, 2011 at 2:34 amHi Aunty, i did try paneer tikka masala, however it turned to be bit sour..what is the best way not to turn it sour?
shama
March 11, 2011 at 5:15 amHi Manjula aunty….
all your recipes have wonderful taste……..please add more recipes….nice to watch all recipes……..
Pravina
March 7, 2011 at 10:05 amHello Manjulaben, I like your all the receipes..its all Yummy!!!!!!!
They are all simple and easy to follow. Thank you so much.
Pravina
SHEENA
February 16, 2011 at 7:56 amTHNK YOU IT WAS AWESUM !
Moumita
February 15, 2011 at 6:12 amHi Manjula Aunty,
Thanks a ton for this delicious reciepe.. I made it today for lunch and my husband loved it so much ! You make cooking so easy and interesting. Really appreciate your effort in making these cooking videos which is helping thousands of women like me across the world.. God bless you always !
Thanks again …
warm regards,
Moumita
sujatha umesh
January 27, 2011 at 4:40 amHello Manjulaji……I made this recipe yesterday and my family simply loved it….I am a great fan of ur recipes….They are all so simple and easy to follow….thankyou so much…
Shanta From Harrow
January 24, 2011 at 1:46 pmI love this recipe, thank you so much!!! 🙂
Hima
December 28, 2010 at 1:15 pmHello aunty,
I like your receipes a lot.. whenever i want to make something different i will browse your site 🙂 your site is really a great help for me!
and one more thing you look like my mom who is in India 🙂
Thanks so much for all your receipes!
shweta
December 13, 2010 at 11:44 pmHello aunty,
I love your receipes…..aunty my inlaws are jain can you please post the receipe of Dal Bhati and more of jain food.
Thanks
shweta
Sabah Balouch
December 8, 2010 at 1:53 pmDear Manjula Aunty
Asalam Alaikum
I live in Pakistan and I have a special interest towards indian vegetarian cooking.
I once tried making homemade paneer as U had taught in one of your videos,but I failed to take out the aroma of lemon from the paneer which ruined the taste of the entire dish. Otherwise paneer was perfect. Can U gve me any suggestions in this regard..!!
Sabah
Raji
November 23, 2010 at 6:14 pmJust want to know if you used home made paneer or store bought for paneer tikka Masala recipe.
DR. GOURAV SHARMA
October 30, 2010 at 4:19 amHi , Dear Aunty ji ,
I am DR. GOURAV SHARMA FROM GURDASPUR (PUNJAB).
I would like to express my deep sense of gratitude to the MANJULAS KITCHEN and congratulate to you for bringing out such a user friendly kitchen site which motivates an average recipe maker like me. I would also like to say that your recipes making method is so simple and easy that it is the most preferable methods .But Aunty ji I would like to suggest one thing that when you introduce ingredients in your recipes videos please also used hindi name of every item so that every person catch it easily every item name , if you doing such a way then yours recipes is beneficial for every indian person , If you read this message then please take action for this in yours next upcoming recipes videos.
THANK YOU .
Tanu Jain
October 25, 2010 at 4:26 amHi Manjula ji,
Thanks a lot for such a nice website. I am also jain and do not eat onion and garlic.
Whenever I search any receipe on net there will be always onion garlic. I am really happy I found this link and currys made this way is actually taste we like. ( without onion garlic ). Thanks a lot. 🙂
arockiya
September 18, 2010 at 1:06 pmdear mam,
plz clarify that u said marinate 10hrs in video and in written just 1hr…which one is correct plz tell…..
Manjula Jain
September 21, 2010 at 8:04 amArockiya,
Just 1 hour
javnika patel
September 10, 2010 at 10:22 amI want khari biscuit (puff pastry) recipes. please send me.
Thank you.
Jaya
August 21, 2010 at 2:57 pmKiran, it sounds like the problem is with the pan that you used. Use a good quality non-stick pan for the best results…OR…possibly the problem is the pan was too hot. Hope this helps.
kiran
August 21, 2010 at 2:13 pmhi,
it didnt turned out as expected. because of yoghurt marinade the paneer didnt fry properly…it was sticking to the pan..any tips for that?
deepika
August 20, 2010 at 5:57 amhi manjulaji i want to no howmake panir bhurji bcz my like very much
Vidya
August 3, 2010 at 10:44 amHello Manjulaji,
Panner Tikka is looking so yummy.. Waiting badly to try it. Can you suggest an alternate for yoghurt and corn starch?? Can I replace this with thick curd and gram flour? Also my aunt suggested me to use few pieces of coconut/ badam. How far is this good?
Thanks in advance
Payal
July 19, 2010 at 12:35 pmHi Aunty,
Yesterday i made Vadapav by seeing your reciepe.It was made very nice.my husband loved it.I tried to make two times before as well.but couldn’t make nice like yesterday.Nice recipe.I really liked it.
Thanks,
Payal
Baz
July 4, 2010 at 7:49 pmI can’t find him where I liveso what can I use instead? I heard I can use garlic. Also in my recent readings I found if you mix garlic and asafoetida( hing ) Garlic neutralizes it. Is this true?
Baz
July 4, 2010 at 7:51 pmYou don’t use garlic in your recipes so It wouldn’t matter, but if its true everyone else might benefit.
Ewan
July 2, 2010 at 4:33 pmHi Manjula
I was about ask a question that everyone must be asking about onions and garlic but I saw your respone in the FAQs as FAQ No.1. That reply makes so much sense. Now I undersatand. You are a genius!!
Ewan.
Ewan
July 2, 2010 at 4:18 pmHi Manjula
I made this tonight for the first time and it was out of this world!!!
Love Ewan.
Your dedicated Scottish fan.
Biryani Recipes
July 1, 2010 at 6:39 amThis is one of the best recipe. Paneer Tika is one of my favorite. I hope this is delicious recipe.
hema
June 20, 2010 at 6:16 amcan we use rice flour,besan or cornflour for thickness?
binny matharoo
June 26, 2010 at 5:31 amcornstarch is also known as cornflour.
Sharmi
June 9, 2010 at 4:07 amHi aunty,
can we alter this with TOFU instead of paneer.if so,wat is the procedure? or else please suggest me any dish using Tofu.
Thank u .
Manjula Jain
June 9, 2010 at 11:09 pmHi sharmi,
You can use tofu just one thing before marinating the tofu slices grill it on lightly greased skillet un till tofu is light brown.
binny matharoo
June 26, 2010 at 5:34 amyou can also freeze the tofu first and defrost it. By doing that the texture of tofu will be changed just like paneer and then proceed the rest of the recipe.
Naina Pandey
June 4, 2010 at 6:36 amAunty, please you writeingredients in Gram also. i am living in India so it help me.
Tankyou.
Monika
May 30, 2010 at 10:48 pmHello Manjulaji
My husband is food lover. . I could not able to make him happy by my hand taste. But when i tried your recipes , husband likes very much. You are now my teacher in cooking ! !
Thank you very much !
parshottam mathur
May 30, 2010 at 10:25 pmThank you so much, I going to try. look like nice. By
Nannu
May 27, 2010 at 9:38 pmHello Aunty,
I have a quick question, can I make this recipe a day before the party, as an appetizer without the gravy and then heat it in the oven.
Please guide me.
Thanks & Regards
Nannu
Manjula Jain
May 28, 2010 at 8:49 amHi Nannu,
Yes this will work for appetizer I nrmally will serve over fresh spinach leaves.
Sandhya
May 27, 2010 at 9:07 amHi Aunty,
You are great. My husband not eat garlic and onions and I had problem how to make vegitables but when I vist your site my problem solved. Thank you very much.
Cooking Passion
May 26, 2010 at 11:40 amExcellent recipe. Well done.
R
May 26, 2010 at 11:16 amHello Manjula-ji,
I watch your cooking videos often. They are really good. Your instructions are easy to follow.
I am hoping to prepare paneer tikka masala this weekend. It looks simple to make.
Thanks,
R
Laura
May 25, 2010 at 2:49 pmAgain, LOVE this site! If anyone is looking for a good alternative to paneer, try extra firm tofu. I have used it successfully in making palak paneer, and I think it would definitely work here as well. Just make sure to dry the tofu thoroughly between two paper towels with a weight of some sort on top.
raquel
May 25, 2010 at 8:48 amYou read my mind! I was looking for a tikkea masala recipe, but all of them have heavy cream as thickener agent (and we are trying to reduce fat in this household!), so your recipe is perfect. Thank you and I’ll let you know the results.
Raquel from Florida
Dimpi
May 25, 2010 at 7:55 amHello aunty,
Amazing,it teally came out good. Whenever you cook something it looks like my mum is doing it. Bfore marriage she use to be after me to learn cooking and I never did that. But after marriage she taught me the same way as you do. Sometimes you are my life saver.
Thanks and take care.
JaiRadhe
May 24, 2010 at 9:35 pmHi Aunty,
We like to follow Ekadashi days without grains, beans and lentils. Do you have any recipe for these? {For example buckwheat is not a grain. So instead of rice or wheat we cook buckwheat.}
Tanvi
May 24, 2010 at 3:04 pmHello aunty,
Your site is my rescue those days when i fall short of onions and garlic in my house.Though my family loves these two indgredients, we quite like your preparations too.
Thanks a lot.